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!

Suki Hertz, CIA Associate Professor—Liberal Arts

Faculty Bio: Suki Hertz

Culinary Science
Associate Professor—Culinary Science
Education and Credentials: RD

Education:
MS, New York University, NYC. BA, University of Colorado, Boulder, CO. Chefs Training Program, The New York Restaurant School.

Professional Background:
Food & Drinks Editor, Recipe Developer, Food Stylist, Nutritionist, FoodNetwork, NYC. Contributing Editor and Nutrition Consultant, Food & Wine, Shape, Fit Pregnancy magazines. Culinary Producer/Food Stylist, The Ainsley Harriott Show, NBC, NYC; Little Nell, Aspen, CO. Sous Chef, Great Performances Catering. Nutrition Counselor, The Renfrew Center, NYC. Adjunct Instructor, New York University, Department of Nutrition & Food Studies, NYC; The Natural Gourmet Cookery School, NYC.

Awards:
Trailblazing Careers in Culinary Nutrition, Food and Nutrition Conference & Expo, 2013. Teaching Fellowship, New York University. Merit scholarship, Les Dames d'Escoffier. André Soltner Grand Merit Scholarship, American Institute of Wine & Food.

Member:
American Dietetic Association.

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The Culinary Institute of America
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Phone: 845-452-9600