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!

William McCarrick, CIA Lecturing Instructor—Baking and Pastry Arts

Faculty Bio: William McCarrick

Baking and Pastry Arts
Lecturing Instructor—Baking and Pastry Arts
Education and Credentials: CHE

Education:
AAS, Academy of Culinary Arts, Mays Landing, NJ.

Professional Experience:
Executive Pastry Chef, Ciragan Palace Kempinski, Istanbul, Turkey; Harrods, London, England; Ritz-Carlton Hotel Company, Indonesia and United Arab Emirates; Trump Taj Mahal, Atlantic City, NJ; Shangri-La Hotels & Resorts, Hong Kong, Philippines, and Malaysia; Hyatt Hotels Corporation, Australia and Taiwan. Owner/Chocolatier, Sir Hans Sloane Chocolates, London.

Awards:
Kempinski President of Jury, Dessert of the Year, Berlin, Germany, 2014. Kempinski Dessert of the Year, First Place, St. Moritz, Switzerland, 2013. 3-Star “Gold,” Great Taste Awards (Chocolate Truffle, Praline, Drinking Chocolate), London, England, 2005 and 2007. U.S. and U.K. patents, Multi-layered Flavored Cake Concept, 2004. Gold Medal, Culinary Exhibition, Dubai, United Arab Emirates, 1999; Culinary Exhibition, Bali, Indonesia, 1999; Black Box, Bali, 1997; Culinary Exhibition, Kuala Lumpur, Malaysia, 1994; Toque Blanche, Taipei, Taiwan, 1990; Chefs on Parade, Manila, Philippines, 1988; Culinary Exhibition, Melbourne, Australia, 1988; ACF Salon Culinaire, Philadelphia, PA, 1985.

Member:
Board of Directors, Sir Hans Sloane Chocolates.

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The Culinary Institute of America
1946 Campus Drive
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Phone: 845-452-9600