The Culinary Institute of America, Greater New York City Area
Students at The Culinary Institute of America have one very important thing in common—a passion for food. It’s an enriching mix at the CIA, with half of the students attending directly out of high school and half coming as career changers, graduates from other institutions, or professionals looking to advance themselves. Such a diversity of backgrounds and life experiences creates a stimulating learning environment and a vibrant campus community.
The not-for-profit CIA offers world-class bachelor’s and associate degrees in culinary arts and baking and pastry arts.
The not-for-profit CIA offers world-class bachelor’s and associate degrees in culinary arts and baking and pastry arts.
The Culinary Institute of America Alumni
Adolf Schauer
Hotel Manager at The Landmark London
Hospitality
Education
The Culinary Institute of America 1996 — 1997
Bachelor's degree culinary
Experience
The Landmark London January 2015 - Present
The Landmark London January 2013 - December 2014
The Cavendish Hotel May 2007 - January 2013
Hospitality Finance Professional of the Year 2012 Award December 2012 - December 2012
The Millennium Gloucester & Bailey's Hotels, London, UK March 2006 - May 2007
Hilton Munich Park & Hilton Munich City, Germany June 2005 - November 2005
Mandarin Oriental London, UK May 2002 - May 2005
The Halkin Hotel, London, UK March 2001 - May 2002
Harrods Knightsbridge, London, UK December 1999 - March 2001
The Dorchester Hotel, London, UK May 1997 - December 1999
Skills
Hospitality, Micros, Yield Management, Catering, Hotel Booking, Hotel Management, Opera, Front Office, Revenue Analysis, Leisure, Management, P&L, Rooms Division, Property Management..., Hotels, Food, MICROS, Financial Accounting, Accounting, Hospitality Management, Revenue Forecasting, Pre-opening, Hospitality Industry, Income Statement, Food & Beverage, Forecasting, Restaurants, Budgets, Resorts
Amy Trent
Principal, Client Services Manager at PSFM Ltd
Financial Services
Education
Culinary Institute of America
Experience
PSFM Ltd May 2001 - Present
Skills
Team Leadership, Change Management, Software Documentation, Financial Risk, Relationship Management, Project Delivery, Project Planning, Office Administration, Databases, Management
Andreas Rieder
Kultur & Event bei Kramer Gastronomie
Food & Beverages
Education
Schweizerische Hotelfachschule Luzern 2001 — 2004
Culinary Institute of America 1999 — 2001
Bachelor's degree, Culinary Arts, Management and Marketing
Experience
Kramer Gastronomie March 2015 - Present
Art Yourself November 2012 - January 2015
artecorum ag November 2011 - January 2015
GOOD TO GO GMBH November 2013 - August 2014
2b served Ltd. March 2013 - November 2013
Accor January 2010 - October 2011
Werdenberg International September 2008 - December 2009
Amari March 2007 - September 2008
Rational International AG February 2006 - March 2007
Skills
Marketingstrategie, Art Direction, New Restaurant Openings, Private Events, Corporate Art, Hotels, Contemporary Art, Unternehmensführung, Hotelgewerbe, Kunst, Hotel Management, Fine Art Photography, Coordinating Events, Street Art, Franchise Sales, Fine Art, Eventmanagement, Franchising, Art, Kundendienst, Events, Hotel- und..., Cooking, Restaurant Management, art management, caterin, Corporate Events
Anna Nicolle
PR & Communication Manager at StarDust, The Digital Testing Company / La Société de Test StarDust
Marketing and Advertising
Education
ISC Paris 2007 — 2008
MBA, Communications des entreprises
The Culinary Institute of America 2005 — 2005
Oenology and Geography
Université Paris Sorbonne (Paris IV) 2000 — 2004
Master's degree, Geography
Experience
StarDust, The Digital Testing Company / La Société de Test StarDust May 2015 - Present
VirtualExpo February 2013 - May 2014
Lovely Planet March 2011 - July 2012
American Hospital of Paris January 2009 - September 2009
Verspieren October 2006 - December 2008
Skills
Event Management, Internal Communications, Marketing Communications, French, Social Media, Lingerie, Marketing Strategy, Public Relations, Strategy, Online Marketing, Strategic Communications, Brand Management, B2B, Marketing, Business Strategy, Corporate Communications, Insurance
Anthony Burd
Executive Chef at Borgo Pignano
Hospitality
Education
Culinary Institute of America 2007 — 2010
Associate, Culinary Arts
The culinary institute of america 2007 — 2010
Bachelors, Hospitality Management
Experience
Borgo Pignano August 2012 - Present
Local 127 July 2011 - August 2012
Hyatt Regency Cincinnati June 2011 - March 2012
Solage Calistoga September 2010 - June 2011
The Culinary Institute of America September 2010 - June 2011
Crossroads Pub April 2009 - September 2010
The Little Nell February 2008 - July 2008
Skills
Cooking, Banquets, Menu Development, Food & Beverage, Culinary, Restaurants, Hotels, Catering, Hospitality, Hospitality Management, Food, Restaurant Management, Chef, Culinary Skills
Armin Paulus
Sales & Marketing at Wilhelmina OY
Health, Wellness and Fitness
Education
Realgymnasium Völklingen / Germany 1970 — 1979
Mittlere Reife
The Culinary Institute of America
Excecutive Chef in Cross Kitchen
Experience
Self-employed August 2010 - Present
Wilhelmina OY August 2008 - Present
BNI Turku 2014 - 2015
BNI Turku 2014 - 2015
BNI® 2014 - 2015
Turun Weikot 2013 - 2015
Vikingrestaurant Harald August 2006 - October 2012
Sunborn Saga 2001 - 2002
Skills
B2B, Customer Service, Wellness, Management, Sales, Entrepreneurship, Nutrition, Fitness, New Business Development, Lifestyle, Coaching, Personal Training, Marketing Communications, Social Media, Business Strategy, Nutrition Education, Marketing, Marketing Strategy, Sports Nutrition, Sales Management, Fitness Training, Wellness Coaching, Nutritional Counseling
Bethany Ebanks
Voyage Global Leadership Development Program at The RitzCarlton Grand Cayman
Hospitality
Education
University of Surrey 2011 — 2015
Bachelor's of Science (Hons), International Hospitality Management
The Hong Kong Polytechnic University 2013 — 2013
Bachelors of Science, Hotel Management
Culinary Institute of America 2009 — 2010
Associate's degree, Baking and Pastry Arts/Baker/Pastry Chef, 3.00+
University College of the Cayman Islands 2007 — 2008
Tourism Apprenticeship Training Programme, Hospitality, Apprentice of the Year 2008
John Gray High School 2005 — 2007
High School Diploma
Experience
The Ritz-Carlton Grand Cayman September 2015 - Present
The Ritz-Carlton Grand Cayman July 2014 - September 2014
Firmdale Hotels PLC August 2013 - June 2014
The Brick House May 2011 - September 2011
Frosted Robin Cupcakes December 2010 - May 2011
The Ritz-Carlton Grand Cayman October 2009 - February 2010
Cayman Airways July 2004 - December 2008
Grand Cayman Marriott Beach Resort March 2008 - September 2008
Skills
Resorts, Food, Hospitality Industry, Menu Development, Baking, Hospitality, Microsoft Word, Event Management, Customer Service, Culinary Skills, Food & Beverage, Hospitality Management, Pastry, Banquets
Bibbi Kringlund
Ägare av Kulinarika AB
Food & Beverages
Education
Culinary Institute of America 2002 — 2002
Kursen: Food- and winedynamics
Restauranghögskolan i Grythyttan, Örebro Universitet 1999 — 2002
Fil. kand restaurang- och måltidskunskap, Ämnen: Företagsekonomi, sensorik, drycker, sommelleri, måltidskultur, mat och kemi
Vuxenutbildning KOMVUX, Brobyskolan, Sunne 1989 — 1990
Kock/ kallskänka
Livsmedelsprogrammet, Nobelgymnasiet, Karlstad 1987 — 1989
Kock
Experience
Egen företagare 2003 - Present
Örebro universitet, Restauranghögskolan i Grythyttan 2004 - 2007
Arvid Nordquist-Vin- och spritdivisionen 2002 - 2003
Restaurang Köpmangården 1998 - 1999
Four Seasons Hotel 1997 - 1998
Selma Lagerlöf SPA 1995 - 1997
Queen Elisabeth 2, Cunard Lines 1994 - 1995
Skills
Wine, Entrepreneurship, Food, Catering, Wine Tasting, Food & Beverage, Product Development, Event Planning
Christian Eek
Chefskonditor på Fahlmans Konditori AB
Food Production
Education
The Culinary Institute of America 2008 — 2008
Special Breads
Rönnowskaskolan 1994 — 1997
Experience
Fahlmans Konditori AB June 2010 - Present
Fahlmans Konditori June 2000 - June 2010
Regent Konditori June 1997 - June 2000
Christopher Guzman
Program Sales Agent at London Academy Of Trading
Financial Services
Education
Culinary Institute of America 2010 — 2012
SUNY Orange 2009 — 2010
Experience
London Academy of Trading September 2014 - Present
Guzman Financial Group, Inc. 2011 - Present
Market Traders Institute, Inc. August 2012 - February 2014
New York Life Insurance Company 2011 - 2012
Skills
Team Building, Fixed Annuities, Disability Insurance, Foreign Exchange, Financial Planning, Life Insurance, Investment Strategies, Long-term Care, Financial Advisory, IRAs, Wealth, Investments, Estate Planning, 401k, Strategic Financial..., Financial Planners, Customer Service, College Savings Plans, Retirement Planning, Insurance, PowerPoint, Retirement, Leadership, Mutual Funds, Microsoft Excel, Microsoft Office
Christos Philippou
Chef
Hospitality
Education
University of Maryland University College 2003 — 2006
Msc, Human Resource Management
Culinary Institute of America 1999 — 2003
BPs, Culinary Arts
Experience
Caraffa Bastione October 2011 - Present
Little Buddha Nicosia March 2010 - October 2011
Veranda Reastaurant June 2009 - March 2010
Skills
Hotels, Cooking, Hospitality Management, Gourmet, Menu Costing, Chef, Cuisine, Sanitation, Catering, Food Service, Food Safety, Menu Development, Restaurants, Banquets, Seafood, Food, Food & Beverage, Hospitality Industry, Fine Dining, Recipes, Hospitality, Culinary Skills, Restaurant Management
Craig S. Armstrong
Catering Manager at Tolba GmbH
Food & Beverages
Education
Bundesamt für Berufsbildung und Technologie - BBT 2011 — 2013
Swiss Federal Diploma of Professional Education and Training-- Procurement Management, Einkaufsfachmann mit eidgenössischem Fachausweis
American Culinary Federation
Certified Executive Chef - CEC
Schweizerischen Fachkommission für Berufsbildung (BIGA/SDBB)
Berufsbildner in Lehrbetrieben (Lehrmeister), Licensed Trainer for Apprentice
Cornell University 1994 — 1996
The Hotel School, PDP Certification / Multi - Unit Restaurant Management
National Restaurant Association Educational Foundation
Foodservice Management Professional - FMP
Culinary Institute of America 1985 — 1986
AOS, Culinary Arts
Wellsville Central Schools
Experience
Tolba GmbH August 2011 - June 2015
Tolba GmbH 1994 - July 2011
Confiserie Sprüngli 2003 - 2011
Compass Group (Switzerland) Ltd 2002 - 2003
SV Schweiz AG 1998 - 2002
Swissôtel Hotels & Resorts 1987 - 1998
The Dorchester 1991 - 1992
Restaurant Jean Bardet 1989 - 1991
Doral Arrowwood 1986 - 1987
Innisbrook Resort 1985 - 1986
Skills
Menu Development, Banquets, Pastry, Menu Costing, Tourism, Food & Beverage, Culinary Skills, Gourmet, Catering, Hotel Management, Quality Management, Procurement, Pre-opening, Restaurant Management, Event Management, Fine Dining
Daniel Polk
Chef de Cuisine at Hyatt Regency Ekaterinburg
Food & Beverages
Education
The Culinary Institute of America 2005 — 2006
Experience
Hyatt Regency March 2012 - Present
Circle Bistro August 2007 - September 2008
Circle Bistro September 2006 - August 2007
Circle Bistro August 2006 - August 2007
Skills
Recipes, Gourmet, Cooking, Cuisine, Food, Restaurant Management, Food Service, Sanitation, Restaurants, Culinary Skills, Fine Dining, Food & Beverage, Menu Development, HACCP, Catering, Food Industry, Banquets, Pre-opening, Food Safety
Darren Huston
Spanish Immersion Adventurer
Health, Wellness and Fitness
Education
Napa Valley Cooking School 2012 — 2013
Culinary Arts, Culinary Arts/Chef Training, Honor Roll
Culinary Institute of America 2011 — 2012
Culinary Arts/Chef Training
San Diego State University-California State University 2001 — 2003
Master of Business Administration (MBA), Business Administration and Management, General
San Diego State University-California State University 1987 — 1991
BS, Criminal Justice / Psychology
Salinas High School
Experience
Chez Panisse September 2013 - February 2014
Wells Fargo 2011 - April 2013
Post Ranch Inn 2013 - 2013
First Republic Bank 2007 - 2011
Wells Fargo 2002 - 2007
CTX Mortgage 1995 - 2002
Skills
Credit, Refinance, Condos, Strategy, Entrepreneurship, Investment Properties, Loans, Contract Negotiation, Management, Marketing Strategy, Finance, Residential Homes, Time Management, Underwriting, Banking, Skills Financial..., Real Estate, Mortgage Lending, Commercial Real Estate
David Francis
Human Resource Manager at Marriott International
Hospitality
Education
Culinary Institute of America 1990 — 1998
Advanced culinary skils
IHM 1981 — 1998
Bachelor's degree
Experience
Marriott International August 2011 - Present
Hyatt Regency November 2004 - February 2005
Hilton Worldwide August 2003 - July 2004
Starwood Hotels & Resorts Worldwide, Inc. October 2001 - February 2002
Radisson Blu February 2001 - August 2001
Skills
Recruiting, resourcing, Management, Headhunt, Human Resources, Catering, Hospitality, Hotel Management, Hotels
Deborah Mullin
Owner at Cantinetta Wine & Pasta
Food & Beverages
Education
Culinary Institute of America 1997 — 1999
A.O.S., Culinary
Towson University
B.A, Mass Communications (Journalism)
Experience
Cantinetta Wine & Pasta November 2012 - Present
Real Food Solutions 2009 - Present
Vapiano Restaurant 2008 - 2009
Manpower Belgium Catering and Events 2007 - 2008
New Seasons Market 2005 - 2007
New Seasons Market 2004 - 2005
Oakville Grocery, Co. 2003 - 2004
Oakville Grocery, Co. 2000 - 2003
Skills
Food Safety, Cuisine, Training, Food, Restaurant Management, Catering, Culinary Skills, Menu Development, Hotels, Strategy, Marketing, Wine, Management, Team Building, Copywriting, Restaurants, Recruiting, Cooking, Budgets, Sales, Banquets, Customer Service, Coaching, Product Development
Dimitris Karagiannis
HARCOS SA Hospitality And Restaurant Consulting Services. PartnerGeneral Manager
Hospitality
Education
University of Patras 2007 — 2010
PhD cand., Business Administration-Tourism Development
The University of Huddersfield 2001 — 2003
M.B.A., Business Administration-QA Hospitality Management
The Culinary Institute of America 1992 — 1995
AOS, Culinary Arts -Hospitality Management
Southern Illinois University, Carbondale 1988 — 1992
BSc, Physical Education-Sport Management
Experience
HARCOS SA August 2009 - Present
Region of Western Greece February 2006 - December 2009
(BIC) Business Innovation Centre of Western Greece September 2006 - December 2008
Skills
Hotels, Hospitality Management, Revenue Analysis, Restaurants, Yield Management, Hospitality, Tourism, Pre-opening, Forecasting, Resorts, Hotel Management, Rooms Division, Food & Beverage, Business Planning, Hospitality Industry
Ed Ryan Jr
Global TWIX Scientist, Mars Chocolate
Food Production
Education
University of Massachusetts, Amherst 2003 — 2008
Bachelors of Science, Food Science
Culinary Institute of America 2008 — 2010
AOS, Culinary Arts
Experience
Mars August 2011 - Present
Mars August 2010 - January 2011
American Seasons, Nantucket MA May 2009 - December 2009
Sconset Cafe, Nantucket MA April 2008 - October 2008
Unilever North America April 2007 - September 2007
Pepsico North America May 2006 - September 2006
Skills
Food & Beverage, Food Processing, Food Science, Sensory Evaluation, Food Industry, Quality Improvement, Food Manufacturing, Food Technology, Entrepreneurship, Leadership Development, International Networking, Ingredients, Food, Product Innovation, Culinary Skills, Team Building, Product Development, Cooking, Food Safety, Globalization, Public Speaking, Confectionary Recipes, Food Service
Elaine Jannon
Education
The Culinary Institute of America 1980 — 1982
AOS, Gestion / responsable de restaurant, culinaire, et restauration
State University of New York at New Paltz 1978 — 1981
M2
Skills
PowerPoint, Public Speaking, English, Photoshop, Outlook, Microsoft Office, Research, Microsoft Excel, Microsoft Word, Teaching, Customer Service, Windows
Eric Burkey
Chef Pâtissier at Steigenberger Grandhotel Petersberg
Food & Beverages
Education
The Culinary Institute of America 1981 — 1983
Florencia Rondon STROZZI
Pastry Chef
Food & Beverages
Education
The Culinary Institute of America 1997 — 1997
Baking and Pastry Certificate
Experience
Grupo Mokambo September 2004 - February 2015
JW Marriott Caracas 2002 - 2004
Skills
Chef, Customer Service, Restaurants, Restaurant Management, Food & Beverage, Food, Catering, Banquets, Hospitality Industry, Strategic Planning, Hospitality, Pastry
Frank Castricum
Owner, Appetite Catering
Food & Beverages
Education
Culinary Institute of America 1983 — 1985
AOS
MHS de Kogge 1980 — 1982
Hotel Managment
St Hubertus 1978 — 1980
Kok kelners
Lagere School
Lagere School
Experience
Appetite Catering 2011 - Present
Flexter.nl 2014 - 2014
Johma 2008 - 2010
Boermarke Desserts 2006 - 2008
Inversco 2004 - 2006
mps I martinair party service 1989 - 1990
Skills
Catering, Restaurants, Culinary Skills, Parties, Food Industry, Hospitality, Koken, bemoedigen,..., Coaching, HACCP, Team Building, Hotels, Operations Management, Food, Food Service, Recipes, Food & Beverage
Frank Lewis
Head of Innovation at New Ivory Ltd.
Food Production
Education
Culinary Institute of America 1986 — 1988
Associates Degree in Occupational Studies, Cunlinary Arts
Experience
New Ivory Ltd. March 2013 - Present
New Ivory December 2011 - March 2013
Rondanini / Bella Vita & Amano Restaurants October 2011 - May 2012
VION Food Group May 2011 - October 2011
Headland Foods December 2007 - April 2011
Northern Foods / Solway Group November 2006 - December 2007
Gordon Jopling Food Ingredients October 2002 - November 2006
Geest Foods Plc. / Katie's Kitchen January 2000 - October 2002
Skills
Food, Menu Development, Food Technology, Product Development, Food Processing, Food Safety, Food Science, Food Industry, FMCG, Bakery, Culinary Skills, Ingredients, Meat, Leadership, Frozen Food
Gerry Moss
Props, Sourcing, Retail Fittings
Retail
Education
Culinary Institute of America 1996 — 1998
AA Degree, Gastronomy
Experience
WBC September 2013 - Present
The Bread Factory October 2011 - September 2013
GAIL's Bakery January 2008 - October 2011
The Bread Factory 2010 - 2011
Bluebird Episerie January 2007 - January 2008
Skills
Product Development, Strategy, Marketing, Sales, Training, Retail, Management
Glenda Higgins
chef at Clew Bay Hotel
Hospitality
Education
Culinary Institute of America 1992 — 1994
AOS Degree
Dripping Springs High School 1982 — 1986
Experience
Clew Bay Hotel September 2008 - Present
Skills
Menu Development, Hospitality Management, Banquets, Food & Beverage, Restaurants, Catering, Culinary Skills
Gustavo Schneider
Executive Development Chef, Culinary Research & Development Center Europe
Food & Beverages
Education
Culinary Institute of America 2013 — 2014
Master in Menu Research & Development, Culinary Science/Culinology
The BUE Trainers, Gate Gourmet international 1998 — 2000
Cuisine Specialist, Culinary Arts and Related Services
Experience
LSG Sky Chefs October 2013 - Present
LSG Sky Chefs December 2011 - April 2013
LSG Sky Chefs September 2010 - November 2011
Gate Gourmet November 2008 - October 2009
Skills
Inventory Management, Restaurants, New Business Development, Food Safety, Budgets, Customer Service, Forecasting, Food Service, Customer Satisfaction, Food, Chef, Food Quality, HACCP, Cuisine, Management, Menu Development, Catering, Strategic Planning, Hygiene, Team Building, Project Management, Training, Culinary Skills, Food & Beverage, Production Managment, Recipes, Product Development, Operations Management
Heidi Park
baker owner at Kondiiter.ee
Food Production
Education
The Culinary Institute of America 2005 — 2007
AOS, Baking and Pastry
US Coast Guard Academy 1996 — 2000
BS, Management
Experience
Väike Ahi OÜ (Little Oven LTD) October 2010 - Present
U.S. Coast Guard July 2002 - May 2005
U.S. Coast Guard May 2000 - July 2002
Skills
Disaster Response, Homeland Security, Military Operations, Incident Command, Contingency Planning, Operational Planning, National Security, pastry, Coast Guard, Security Clearance, Military, Emergency Management, Pastry, Small Boat Operations, Search & Rescue, Command, Bread, Ice Cream, Chocolate, Government, Recipes, Navigation
Helen Fitz
Consultor at Dirigible Social
Consumer Services
Education
Culinary Institute of America 2008 — 2010
Experience
Dirigible Social ConsultorCaja MadridMarch 2011 - May 2012
Helgi Einarsson
General Manager at Dreifing ehf
Import and Export
Education
The Culinary Institute of America 1986 — 1996
Itamar Noy
International Food Business Development
Food & Beverages
Education
Culinary Institute of America 1982 — 1984
Associate's degree, Culinary Arts/Chef Training
Experience
Sopropeche 2010 - 2013
United Wineries International 2007 - 2010
Soyprotec, Shemen Industries 2004 - 2007
Solbar Industries Ltd 2000 - 2004
Culinair Food Systems 1993 - 2000
Integrated Project Management 1986 - 1993
Skills
Customer Service, FMCG
Janine Gaynor
Student at Culinary Institute of America
Education
Culinary Institute of America 2014 — 2018
Jeremy Sawyer
Commis Chef at The Merrion Hotel, Dublin
Education
The Culinary Institute of America 2014 — 2017
Bachelor's Degree, Culinary Arts/Chef Training
Experience
The Merrion Hotel, Dublin August 2014 - January 2015
Levy Restaurants March 2013 - December 2013
Army National Guard May 2010 - December 2013
US Army December 2004 - May 2010
Skills
Teamwork, Catering, Customer Service, Culinary Skills, Restaurants, Food, Food & Beverage, Cooking, Food Safety
Jerónimo Ferreira
Diretor de Alimentos & Bebidas da empresa Sheraton Rio Hotel & Resort
Food & Beverages
Education
BAM
Culinary Institute of America
vegeterian cuisine
Ecole Le'Notre
Starwood Hoetls
F&B Academy
Experience
Sheraton Rio Hotel & Resort February 2013 - Present
Sheraton Porto Hotel & SPA July 2009 - Present
Sheraton Porto Hotel & SPA July 2003 - Present
Hotel Forte S. João February 2001 - June 2003
Rits Four Seasons Lisboa May 1998 - February 2001
Cliff Bay Resort Hotel February 1993 - April 1998
Restaurante "Billi -bi" August 1992 - February 1993
The Ritz London May 1988 - April 1992
Casino Gibraltar August 1987 - January 1988
Hotel Quinta do Lago March 1987 - August 1987
Justin LeClair
Head Chef at 2850 Wine Workshop and Kitchen, Mayfair, London
Restaurants
Education
The Culinary Institute of America 1997 — 2001
Bachelor of Applied Science (B.A.Sc.), Culinary Arts/Chef Training
Franklin Academy, Malone, New York 1993 — 1997
Experience
28-50 Wine Workshop and Kitchen, Mayfair August 2013 - Present
Texture Restaurant, London May 2012 - August 2013
Michael Mina Restaurant September 2008 - May 2011
Sorellina July 2007 - July 2008
Four Seasons Hotels and Resorts 2001 - 2007
Skills
Catering, Culinary Skills
Kristy Crowley
Assistant Professor of Sport Management Copenhagen Business Academy
Sports
Education
Teachers College of Columbia University 2006 — 2009
Master's degree, Applied Physiology
Hofstra University 2001 — 2003
Master's degree, Education
Parsons School of Design 2009 — 2012
Associate of Arts (A.A.), Fashion/Apparel Design
Culinary Institute of America 2007 — 2008
Certificate of Completion, Culinary Arts/Chef Training
Northcentral University 2012 — 2016
Doctor of Philosophy (PhD), social media marketing
Skills
Teaching, Editing, Event Management, Research, Public Speaking, Sports, Sports Management, Social Media Marketing, Adobe Creative Suite, Writing, Social Networking, Sports Marketing, Social Media, Microsoft Office
LESTER A.
Business Manager LAVENKUMA Herbs & Spices
Consumer Goods
Education
The Culinary Institute of America 1999 — 2003
CIA FELLOW '93, Personal and Culinary Services
Experience
lavenkuma herbs & spices February 2014 - Present
Laura Moser
Owner, Laura Moser Pastry & Cake Design
Food & Beverages
Education
Culinary Institute of America 2001 — 2003
Associate, culinary arts
Pontificia Universidad Javeriana 1996 — 2001
Bachelor, Business Administration
Experience
Laura Moser Pastry & Cake Design January 2009 - Present
Louis Vuitton 2007 - 2009
Abigail Kirsch 2003 - 2004
Skills
Retail, Sales Management, Marketing Strategy, Luxury Goods
Le Petit chef ! Le petit chef cuisine
Chef d'entreprise, Le petit chef !
Fine Art
Education
1985 — 1990
culinary
Experience
Le petit chef ! CEOLe petit chef !March 2007 - Present
busines-flat February 2004 - July 2006
Mark Roger
Director of Chalet Company Book4Alps (UK) Ltd
Hospitality
Education
Ecole Hôtelière de Lausanne 2008 — 2010
Management Diploma, Hotel, Motel, and Restaurant Management
Culinary Institute of America 2002 — 2004
Associate of Occupational Studies, Culinary Arts
Loughborough University 2001 — 2002
Electrical engineering & computer systems
Experience
Book4Alps 2007 - Present
Rocca Grill March 2010 - August 2013
Lancaster London hotel March 2009 - August 2009
The Peat Inn September 2006 - August 2008
The Vineyard at Stockcross March 2005 - August 2006
The Stein Erikson October 2003 - March 2004
Skills
Event Management, Restaurants, Catering, PowerPoint, Pre-opening, Food & Beverage, Microsoft Word, Microsoft Excel, Outlook, Hotels, Micros, Hotel Management, Hospitality, Culinary Skills, Training, Management, Hospitality Management, Cooking, Fine Dining, Web Site Production
Martin Hrabec
Owner, Hospitality Training Institute
Hospitality
Education
Stonebow - Hospitality Training Foundation 2001 — 2001
Train the Trainer Program, Train the Trainer Program
Culinary Institute of America 1995 — 1995
Continuing Education Certificate, Culinary Arts/Chef Training
Hotel Management School 1978 — 1982
leaving examination, Hotel Management
Experience
Hospitality Training Institute September 2003 - Present
Prestige Hotel**** Znojmo March 2004 - June 2005
Hotel Brno*** December 2001 - January 2004
Moevenpick Hotels & Resorts February 1999 - November 2001
Skills
Hotels, Coaching, Rooms Division, English, Hospitality, Yield Management, Resorts, Pre-opening, Food & Beverage, Event Planning, Hotel Management, Project Planning, Hospitality Management, Event Management, Research
Michael DeGeronimo
Independent Online Media Professional
Online Media
Education
The Culinary Institute of America 1988 — 1990
Michelle Tomlin
New Product Development Chef at H J EDWARDS in Abergavenny
Food Production
Education
Cardiff Metropolitan University (UWIC) 2013 — 2017
Bachelor of Science (BS), Food Science and Technology
Kensington and Chelsea College 2012 — 2013
Access, Nutrition, Passed
Culinary Institute of America 2008 — 2010
Associate's degree, Culinary Arts and Related Services
Experience
H J EDWARDS June 2015 - Present
Delaware North Companies June 2007 - Present
Skills
Microsoft Office, Catering, Film, Hospitality, Food Service, Corporate Events, Social Media Marketing, Microsoft Excel, Television, Producing, Food Quality, Event Management, Music, Culinary Skills
Miguel Guedes De Sousa
Education
Cornell University 2005 — 2005
General Managers Program Certificate, Hotel Management
The Culinary Institute of America 1996 — 1996
Certificate of Accomplishment, Culinary Arts
Cornell University 1993 — 1995
Diploma Food and Beverage Management, Hotel Management
Ecole Hotelier Cesar Ritz 1990 — 1993
Hotel Management diploma, Hotel Management
Topeka High School 1989 — 1990
high school diploma, high school
Experience
Explorer Investments September 2012 - Present
AMAN RESORTS May 2008 - Present
AMAN RESORTS October 2004 - May 2008
Skills
Rooms Division, Front Office, Yield Management, Food & Beverage, Opening Hotels, Hospitality Management, Spa, Catering, Tourism, Fine Dining, Guest Service Management, Hotel Management, Luxury, Cuisine, Hospitality Industry, Revenue Analysis, Property Management..., Hotel Booking, Pre-opening, Leisure, Tour Operators, Pre-opening experience, Hospitality, Menu Development, Cruises, Resorts, Wine, Micros, Hotels, Restaurants, Restaurant Management, Opera, Banquets, MICROS
Miles Palmer
Hospitality Professional
Hospitality
Education
The Art Institute of Salt Lake City 2012 — 2013
Associate of Arts and Sciences (A.A.S.)
Weber State University 2011 — 2012
The Culinary Institute of America
Experience
The Grand America Hotel 2013 - 2014
Hyatt Escala Lodge January 2013 - May 2013
Molly Watson
Corporate & Private Events Caterer and Designer
Events Services
Education
Bachschule Schloss Rettershof Frankfurt 1975 — 1976
Degree in French and German language and secretarial skills, Honours
Culinary Institute of America
Advanced culinary course covering all aspects of food and cooking
Middleton College Cork
Leaving Certificate, Languages, Geography, English, Maths and History, Honours
Experience
Blue Strawberry and Table Talk Top Class Catering and Event Management for Top Class Corporate and Private ClientsDirectorBlue Strawberry1984 - Present
Royal Gorge Nordic Ski Resort California November 1978 - March 1980
Skills
Parties, Entertainment, Live Events, Marketing Communications, Food Photography, Marketing Strategy, New Business Development, Menu Development, Social Media Marketing, Wedding Planning, Private Events, Weddings, Social Media, Menu design, Catering
Nikki Rose
Leisure, Travel & Tourism
Education
The Culinary Institute of America 1992 — 1994
AOS
Corcoran School of the Arts and Design at The George Washington University
International Institute of Interior Design
USDA Graduate School
Experience
Crete's Culinary Sanctuaries Eco-Agritourism Network 1997 - Present
Skills
Creative Writing, Cultural Heritage, Educational Seminars, Hospitality, Hiking, Multimedia Journalism, History, Resorts, Health, Social Entrepreneurship, Event Management, Cooking, Destination Marketing, Nutrition, Culinary Skills, Tourism Management, Hotels, Culinary, Sustainable Agriculture, Leisure Travel, Travel Management, Sustainable Tourism, Online Travel, Study Abroad Programs, Vacation, Wine, Cuisine, Tour Operators, Sustainable Travel, Food & Beverage, Lifestyle, Food, Education, Responsible Travel, Tourism, Adventure Travel, Cookbooks, Ecotourism, Journalism
Noah Tucker
Owner & Chef / Fraiche Hospitality / Staring @ Jacob, Cutthroat kitchen
Food & Beverages
Education
Culinary Institute of America 2000 — 2002
aos, Restaurant, Culinary, and Catering Management/Manager
United States Navy 1996 — 2001
new rochelle high school 1991 — 1995
Experience
Staring at jacob July 2013 - Present
Fraiche Hospitality January 2010 - Present
Restaurant Fraiche April 2011 - September 2015
Skills
Food Service, New Restaurant Openings, Hospitality, Teaching, Bakery, Recipe Testing, Food, Chef, Food Cost Analysis, Menu Costing, Fine Dining, Pastry, Catering, Food, Desserts, Budgets, Pre-opening, Research, English, Restaurants, Fundraising, Menu Development, Culinary Management, Restaurant Management, Food Styling, Cooking, Butchery, Seafood, Cuisine, Culinary Education, Customer Service, Sauces, Culinary Skills, Food Industry, Baking, Gastronomy, Food Cost Management, Mediterranean, Food Quality
Omar Romero
Co Founder at Bone Tea Ltd
Hospitality
Education
Ecole de Gastronomie Francaise Ritz Escofier 2001 — 2001
French Cuisine
Culinary Institute of America 1999 — 2000
Continuing Education Program
Centro de Estudios Superiores de San Ángel 1996 — 1998
Bachelors Degree, Restaurant Management
Experience
WHBN LTD February 2015 - Present
Bone Tea Ltd January 2015 - Present
Four Seasons Hotels and Resorts November 2014 - January 2015
Rosewood Hotels & Resorts October 2013 - October 2014
St Regis Abu Dhabi September 2013 - October 2014
Gary Rhodes Restaurants September 2012 - September 2013
Restaurant Associates March 2012 - September 2012
Le Royal Meridien Beach Resort & Spa February 2010 - April 2012
Rhodes Twenty Four 2005 - 2010
Gordon Ramsay Holdings 2004 - 2005
Skills
Cuisine, Pastry, Pre-opening, Restaurants, Food, Menu Costing, Hotels, Menu Development, Fine Dining, Catering, Food & Beverage, Banquets, Culinary Skills, Chef, Recipes, Restaurant Management
Patrick McGannon
TV Product Consultant
Media Production
Education
Culinary Institute of America
Galway Culinary
Experience
Self-employed May 2010 - Present
Peter Wieser
Everything is possible!!
Food & Beverages
Education
The Culinary Institute of America 1997 — 2001
Cuninary Arts
Experience
Käfer February 2004 - June 2014
Juliusspital Weingut July 2003 - January 2004
Jörg Müller April 2002 - June 2003
chicago yacht club September 2001 - March 2002
Robert spezzano
kokkenchef at First Hotels
Hospitality
Education
The Culinary Institute of America 1986 — 1988
Bachelor of Commerce (B.Com.)
Experience
First Hotels February 2012 - May 2013
Skills
Sales, Marketing Strategy, Hotel Management, Hospitality, Hospitality Management, Sales Management, Hospitality Industry
Ruth Willems
Caterer at Ruth's Relishes
Food Production
Education
London South Bank University 1992 — 1995
Bachelor of Business Administration (B.B.A.), Business/Managerial Economics, 2.1
The Culinary Institute of America 1986 — 1988
Associated Degree in Occupational Therapy, Culinary Arts, Associates
New Hall School 1982 — 1985
Experience
Ruth's Relishes December 2011 - Present
Blue Arrow September 2011 - December 2011
Phylis Tuckwel September 2006 - May 2007
Skills
Microsoft Office, Chocolate, Pastry, New Business Development, PowerPoint, Producer for The..., Event Management, Marketing Strategy, Event Planning, Customer Service, Time Management, Restaurants, Strategic Planning, Food, Teamwork, Social Media, Word, Microsoft Word, Food Safety, Menu Development, Microsoft Excel
Sam Zucker
Food and Travel Writer, Social Media Professional, Trained Chef, Photographer
Food & Beverages
Education
Culinary Institute of America 2011 — 2013
AOS, Culinary Arts and Related Services
Hampshire College 2005 — 2009
Bachelors of Liberal Arts, Environmental Science and Spanish
Experience
Zoom PR March 2014 - Present
Barcelona Metropolitan August 2013 - Present
Barcelona Cooking August 2013 - February 2015
Barcelona Metropolitan July 2013 - September 2013
Bon Appetit Culinary Center April 2013 - April 2013
AQ Restaurant February 2013 - April 2013
Freelance Catering May 2011 - February 2013
Culinary Institute of America Hospitality Office May 2011 - January 2013
Culinary Institute of America Continuing Education Department September 2011 - October 2012
Stein Eriksen Lodge December 2011 - May 2012
Skills
Serve Safe Certified, Personal Chef, ServSafe, Blogging, Restaurant Line Cook, Food Writing, Gourmet, Chef, Wine, Recipes, Food, Musical performance, Travel Writing, Restaurants, Micros, Catering, MICROS, Parties, Fine Dining, Student Leadership, Cooking, Spanish Translation, Food Service, Hospitality Industry, Resorts, Culinary Skills, Food Safety, Food, Culinary Education, Sanitation
Sarah Klatt-Walsh
Director Inflight at Swiss International Air Lines
Airlines/Aviation
Education
London Business School 2007 — 2007
Executive School - ADP, Business Administration and Management, General
Kaufmannisches Lehre Institute Zürich 1990 — 1992
Kader / Häheres Wirtschaft Diplom, Wirtschaft
Culinary Institute of America 1982 — 1984
Associate of Arts and Sciences (A.A.S.)
University of Michigan 1980 — 1982
Liberal Arts and Sciences/Liberal Studies
Experience
Swiss International Air Lines February 2008 - Present
Swiss International Air Lines May 2005 - January 2008
Swiss International Air Lines April 2002 - April 2005
Swissair and AMP (Airline Management Partnership) January 1999 - March 2002
Skills
International Sales, Corporate Sustainability, Flights, Airport Management, Marketing, Flight Safety, Logistics, Revenue Analysis, Charter, Pricing, Online Travel, Management, Procurement, Pricing Strategy, Operations Management, Product Development, Production Managment, Hospitality, Airline Management, Marketing Communications, Aircraft, Start-ups, Leisure Travel, Civil Aviation, Travel Management, Catering, Ticketing, Commercial Aviation, Supply Chain Management, Transportation, IATA, Customer Service, Strategy, Contract Negotiation, Yield Management, Amadeus, Negotiation, Airlines, Outsourcing, Market Analysis, Sabre, Tourism, culinary concepts, International Business, Business Travel, Airports, Service Delivery, Start-up Environment, Partnership Marketing
Scarleth Aguilar
Chef Instructor Toscana Saporita Cooking School
Hospitality
Education
Culinary Institute of America 2010 — 2011
Associate's degree, Culinary Arts/Chef Training
Experience
Down Home Ranch December 2012 - Present
Toscana Saporita Cooking School April 2012 - Present
Skills
Vegetarian Cooking, Catering, Restaurants, Cuisine, International Cuisines, Culinary Skills, Cultural Diversity, Bilingual-English/Spanis..., Private Classes, Healthy Eating, Pastry, Cooking, Italian cuisine, Chef, Recipes
Stephen A Worsley
chef and vagabond
Food & Beverages
Education
The Culinary Institute of America 1978 — 1980
AOS, Culinary Arts/Chef Training
Experience
self Pastry chefStephen Worsley1980 - 1981
Skills
Marketing Strategy, Editing, Photography, Advertising, Microsoft Word, Microsoft Office, Customer Service, Graphic Design, Strategic Planning, Microsoft Excel
Steve Mensing
chef de cuisine at RitzCarlton
Restaurants
Education
Culinary Institute of America 1903 — 1908
Master's degree
Experience
Ritz-Carlton January 1909 - Present
Foodnet January 1903 - 1903
Skills
Solution Seeker
Valentina Amati
Chef & Fb manager
Restaurants
Education
Culinary Institute of America
Pro Chef
Experience
Le Cirque Signature December 2014 - Present
The Leela Palaces, Hotels and Resorts December 2014 - Present
Skills
Chef
Watson Bell
Head of Events Gleneagles
Hospitality
Education
The Culinary Institute of America 1986 — 1998
Occupational Studies, Culinary Arts/Chef Training, Graduated with Honours
Experience
The Gleneagles Hotel June 2014 - Present
William Biddle
Chef at Kommune Kredit
Restaurants
Education
Colorado State University
Restaurant Resortmanagement, Food and Beverage management
The Culinary Institute of America
Culinary Arts
Experience
KommuneKredit 2011 - Present
Landbrug og Fødevarer, Dansk Svineproduktion 2009 - 2011
Skills
Culinary Skills, Menu Development, Food Service, Catering, Food Safety, Wine, Restaurant Management, Chef, Banquets, Food, Project Management