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The school's third campus opened in 2008 in San Antonio. Two years later, the CIA opened a campus in Singapore consisting of a facility on the campus of Temasek Polytechnic . In 2012, the CIA began offering a bachelor's degree program in culinary science, and in 2014 introduced a bachelor's degree in applied food studies. [ 9 ]
Antonio Bachour (1975 in Rio Grande, Puerto Rico) is a Puerto Rican pastry chef. [1] In 2011, he was named one of the ten best pastry chefs in America, and subsequently won the 2012 Zest Award for Baking & Pastry Innovator after having been nominated for the 2011 award. [2] [3] [4] Zagat has described him as a "confection master". [5]
[8] [9] Her interest in pursuing a career as a chef was sparked when she began working at her Aunt Marcela's cooking school in Tijuana, Mexico. Valladolid graduated from the Los Angeles Culinary Institute as a "Certified cook" [ 10 ] and then moved to Paris , France , where she graduated as a classically trained pastry chef at the Ritz ...
She then worked as a personal chef before joining the New York restaurant The Waverly Inn in 2006, where she was employed as a pastry chef and assistant general manager. [5] In 2009, Thornton moved to New York restaurant, Hotel Griffou, where she worked as executive pastry chef and event coordinator until June 2010. [5]
Sarma Melngailis (born September 10, 1972) [1] is an American chef, cookbook author, businesswoman and convicted criminal. She was the owner and co-founder of Pure Food and Wine and One Lucky Duck, both vegan raw food restaurants in New York City.
Jennifer Yee is an American chef, specializing in pastry. Born and raised in San Francisco, she worked in several pastry kitchens in some of New York's finest restaurants, including Lafayette in the NoHo neighborhood of Manhattan as Patissière, and The Grill in midtown Manhattan's Seagram Building, as the opening Pastry Chef, before becoming the Executive Pastry Chef for Chef Linton Hopkins ...
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Lawrence Timothy Ryan (born January 16, 1958) is an American chef and the fifth and current president of the Culinary Institute of America (CIA). Ryan, a certified master chef, graduated from the CIA in 1977 and joined the school's faculty in 1982, and later moved to administration before heading the education division.