Education: AOS, Certificate, CIA. Professional Experience: Director of Culinary Operations, Mah-Ze-Dahr Bakery, New York City. Executive Pastry Chef/Partner, Underwest Donuts, New York City.

Education: AOS, CIA, Hyde Park, NY. BS, Pennsylvania State University, University Park, PA.

Education: Certificate in Pastry Arts with high honors, New York Restaurant School, New York City.

Education: BPS, CIA Singapore. Diploma, Hospitality and Tourism Management, Temasek Polytechnic, Singapore.

Education: MSW, The Silberman School of Social Work, New York City. BA, Hunter College, New York City.

Education: Restaurationsindustriens Laerlingeskole, Copenhagen, Denmark. Apprenticeship: Grande Café, Copenhagen. Sorte Ravn, Copenhagen.

What do you teach at CIA? How do you prepare students for success? I’ve taught in the restaurant for five years and am now…

Education: BS, University of New Mexico, Albuquerque, NM; AOS, CIA, Hyde Park, NY.

Education: MBA, King’s College, University of London, U.K. BSc, Advanced Diploma in International Culinary Arts, Thames Valley University, London.

Education: MS, BA, The University of Memphis, Memphis, TN. AOS, CIA, Hyde Park, NY. Professional Experience: Private Chef/Executive Chef, Los Angeles, CA.

Education: L’école Hôteliers de Haute-Corse, Bastia, France. Professional Experience: Senior Lead Chef-Instructor, International Culinary Center, Campbell, CA.

Education: Liceo Scientifico Sperimentale Linguistico A. Calini, Brescia, Italy. Istituto Professionale Alberghiero Regione Lombardia, Iseo, Italy.