Thomas Vaccaro '85, CIA Dean—Baking and Pastry Arts

Faculty Bio: Thomas Vaccaro ’85

Educational Administration
Dean—School of Baking and Pastry Arts
Education and Credentials: CMB, CEPC, CHE

AOS, CIA, Hyde Park, NY.

Professional Experience:
Senior Director for Baking and Pastry Education, CIA. Executive Pastry Chef, Trump Plaza Hotel and Casino, Atlantic City, NJ; Trump Taj Mahal Hotel and Casino, Atlantic City; Waldorf-Astoria, NYC; TropWorld Casino and Entertainment Resort, Atlantic City. Assistant Pastry Chef, Showboat Casino and Hotel, Atlantic City. Pastry Cook, Marriott World Center, Orlando, FL. Cook, Hyatt Regency Grand Cypress, Orlando.

Marc Sarrazin Trophy (CIA team), Salon of Culinary Art, NYC, 2007, 2006. ACF Gold Medal First Prize, Culinary Super Challenge Team Competition, 2006. Pastry Chef of the Year, ACF, 2004. Grand Prize, Hot Food category and Gold Medal, Pastry Display, U.S. Culinary Olympic Team (Team Pastry Coach), 2004. Overall winner, World Cup, U.S. Culinary Olympic Team (Team Coach), 2003. Four Gold Medals and Third Place overall (Team USA), ScotHot International Culinary Salon, Glasgow, Scotland, 2001. Chef of the Year, South Jersey Professional Chefs Association, 2001. Three Gold Medals and one Silver Medal (Coach for Team USA), Culinary Olympics, Erfurt, Germany, 2000. Three Gold Medals, one Silver Medal, and winner of Cold Buffet Presentation (Coach for Team USA), Le Salon Culinaire Mondial, Basel, Switzerland, 1999. Fourth Place overall (Team Captain), Beaver Creek National Pastry Team Championship, 1999. Three Gold Medals and one Silver Medal (Coach for Team USA), Culinary Classic International Salon, Chicago, IL, 1999. Gold Medal and Second Place overall (ACF Team), Hot Food Culinary Competition, Orlando, FL, 1998. Best of Show, five Gold Medals, and one Silver Medal (Team Captain), New York Culinary Arts Salon, NYC, 1997. Five Gold Medals, including First Prize Award, New York Culinary Arts Salon, NYC, 1996. Three Gold Medals and Second Place overall (Team USA), Le Salon Culinaire Mondial, Basel, Switzerland, 1993. Team Gold Medal, Perfect Score for pastries, and Third Place overall, Internationale Kochkunst Ausstellung International Culinary Art Competition, Frankfurt, Germany, 1992. Gold Medal, U.S. Culinary Classic in the America Cup Competition, Chicago, IL, 1992. Gold Medal and Grand Prize, Team Pastry Buffet Category, International Hotelympia, London, England, 1992. ACF Gold, Culinary Olympic Team tryout, 1990. Grand Prize of Salon for Artistic Grand Pastry Buffet and Silver Medal of the French Government (Team Captain), New York Culinary Arts Salon, NYC, 1990. Gold Medal for Best Tasting, New York City Chefs in America, NYC, 1990. ACF Gold Medal, Best of Show, Special Judges’ Award, Frederick, MD Grand Pastry Buffet, 1987. ACF Gold Medal, Best of Show, Altamonte Springs, FL Grand Pastry Buffet, 1986. ACF Gold Medal Participant, Best of Show, Orlando, FL Grand Buffet, 1986.

Judge, Culinary Olympics, Erfurt, Germany; World Association of Cooks Societies. ACF. Past First Vice President, Professional Chefs Association of South Jersey.

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