Stéphane Weber, CIA Associate Professor—Baking and Pastry Arts

Spotlight On: Stéphane WeberBaking and Pastry Arts

Associate Professor—Baking and Pastry Arts

Certificat, Aptitude Professionnelle (pâtissier diploma), Jean-Ferandi, Paris, France. Food Hygiene Certificate, London Institute of Environmental Health Officers.

Jean Jeudon, Paris.

Professional Experience:
Executive Pastry Chef, Osteria del Circo, NYC. Pastry Chef-Instructor, French Culinary Institute, NYC. Chef Pâtissier, Restaurant Associates, Tropica Bar & Seafood House, NYC; Restaurant Associates, Café Centro and Beer Bar, NYC; Le Meridien Hotel, Chicago, IL; Le Parker Meridien Hotel, NYC. Chef de Partie Pâtissier, Sheraton Park Tower Hotel, London, England. Pâtissier, Petersham Hotel—European Country Hotels, London; S.A.R.L. Paul (traditional Parisian pastry shop), Paris, France.

CIA Faculty Member of the Year, 2012, Best Dessert Menu 2001, Food Online food show, NYC. First Place, Domaine Carneros Wedding Cake Competition, 1995. Third Place, The Godiva Liqueur Cup, 1993; Third Place, Kahlua Liqueur Competition, 1993.

The Culinary Institute of America

1946 Campus Drive
Hyde Park, NY 12538-1499