Biography of Culinary Institute of America faculty, Thomas Rutherford, assistant professor—culinary Arts, New York campus.

What courses do you teach at CIA? I currently teach most classes in the associate degree program and in the college’s restaurant, as well…

Education: BS, University of Illinois at Urbana-Champaign, Champaign, IL. Baking and Pastry Certificate, CIA. Professional Experience: Pastry Chef/Owner, Gâteau Marche, Madison, CT.

Biography of Culinary Institute of America faculty, Roshara Sanders, lecturing instructor of culinary arts, New York campus.

Education: AOS, CIA. Professional Experience: Head Chef, Belcancao Restaurant, Four Seasons Hotel, Macau, China. Chef d’Cuisine, Capers Restaurant, Four Seasons—Regent Hotel, Singapore.

Education: BBA, University of Massachusetts Global, Irvine, CA. AOS, CIA, Hyde Park, NY. Professional Experience: Personal Chef, Jerry Bruckheimer, Beverly Hills, CA.

What courses do you teach at CIA? I teach a variety of culinary arts courses.

What classes do you currently teach? I teach two courses: Meat Identification, Fabrication, and Utilization; and Seafood Identification and Fabrication.

Who is Chef Silva? Where are you from and what are some of your hobbies? I’m from Chile, where I studied culinary and where…

Dr. Denise Mazzei ’96 is an associate professor of Business Management at CIA.

Education: AAS, Academy of Culinary Arts, Mays Landing, NJ.

Education: BA, University of Scranton, Scranton, PA. AOS, CIA, Hyde Park, NY. Professional Experience: Executive Chef/Co-Owner, Wilton Food Company, Wilton, CT.