Education: Master Chef Diploma, Hotelschool, Germany. Apprenticeship: Hotel Schaperkrug, Celle, Germany. Professional Experience: Director, Inspirelinks LLP, Singapore.

Education: Lycée Technique d’Hôtllerie et de Tourisme, Nice, France. Apprenticeships: Chef Louis Francin. Professional Experience: Pastry Chef, JHouse, Greenwich, CT.

Biography of Culinary Institute of America faculty, Lilla Bernal, associate professor of Baking and Pastry Arts, Texas campus.

Biography of Culinary Institute of America faculty, Caitlin Bolin, lecturing instructor of Hospitality and Service Management, New York campus.

Biography of Culinary Institute of America faculty, Gabriel Martin Boyer, lecturing instructor of Culinary Arts, Texas campus.

Education: MA; BA, summa cum laude; Marist College, Poughkeepsie, NY. Professional Experience: Training and Organizational Development Manager, H.O. Penn Machinery Company, Inc.

Chef Aaron Brown is a professor of Baking and Pastry Arts at CIA at Greystone, where he brings decades of hands-on experience and a…

Biography of Culinary Institute of America faculty, Rory Brown, associate professor of Hospitality and Service Management, New York campus.

Biography of Culinary Institute of America faculty, David J. Bruno, professor of culinary arts, New York campus.

What year did you graduate from CIA and what was your degree? I graduated from the Culinary Institute of America with an associate’s degree…

Biography of Culinary Institute of America faculty, Saverio Busato, assistant professor of Baking and Pastry Arts, Singapore campus.

Education: BA, St. John’s University, Queens, NY. AOS, CIA. Advanced Certificate, Court of Master Sommeliers. Professional Experience: Owner-Operator, Artisan Wine Shop, Beacon, NY.