Paul Bocuse

The Culinary Institute of America salutes the life and legacy of the most important chef in history—Paul Bocuse. We are deeply saddened by his passing, but have been greatly enriched by his friendship and will continue to be inspired by his example. He was the greatest ever. Au revior M. Paul. Merci Bocuse!

Stephen J. Eglinski, CIA Associate Professor—Baking and Pastry Arts

Faculty Bio: Stephen J. Eglinski

Baking and Pastry Arts
Associate Professor—Baking and Pastry Arts
Education and Credentials: CMB

Professional Experience:
Pastry Department Chairman, The French Culinary Institute, NYC. Executive Pastry Chef, Café Luxembourg, NYC; Cucina, Brooklyn, NY; Restaurant Faucher, Paris, France. Executive Chocolatier, Martine’s Chocolate Collection, NYC. Assistant Pastry Chef, Le Spinaker, Port Camargue, France; Tavern on the Green, NYC; Le Pactole, NYC. Pastry Cook, The Plaza Hotel, NYC. Baker’s Assistant, The Napoleon Bakery, Kansas City, MO. Baker, The Casbah Café, Lawrence. Cook, The Paradise Café, Lawrence.

Two First Place and one Second Place Award, Salon Culinaire team competitions, NYC, 2000, 1999, 1998.

Board Member,, 2002–2003.

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