Education: AOS, CIA. Professional Experience: Executive Chef, Food and Beverage Director, Hotel Granduca, Austin TX. Private Chef/Consultant, La Tavola, Austin.

Education: AOS, CIA, Hyde Park, NY. BS, Texas Tech University, Lubbock, TX. Professional Experience: Executive Sous Chef, Little Saint, Healdsburg, CA.

What courses do you teach at CIA? I currently teach global cuisine courses, as well as the Principles of Menus and Managing Profitability in…

Info about Uyen Pham, instructor for culinary arts at The Culinary Institute of America in San Antonio, Texas.

Biography of Culinary Institute of America faculty, Shanna Horner O’Hea, lecturing instructor of Culinary Arts, New York campus.

Education: PhD, Stanford University, Stanford, CA. MA, University of Rochester, Rochester, NY. AB, magna cum laude, Dartmouth College, Hanover, NH.

Education: AOS, CIA, Hyde Park, NY. Professional Experience: Barista, Server, Captain, General Manager, Citizens of SoHo/Gramercy, New York City.

Education: AOS, CIA.

Biography of Culinary Institute of America faculty, Jesse B. Jackson III ’13, lecturing instructor of baking and pastry arts, New York campus.

Dr.

Chef Sean Kahlenberg is an assistant professor of Culinary Arts at CIA. Among the courses he teaches is Modern Banquet Cookery.

Greystone alum Chef Daniel Kedan’s culinary journey has come full circle at the Culinary Institute of America’s Greystone campus.