Education:
MBA, Sustainable Systems, Green Mountain College, Poultney, VT. BS, Culinary Education, State University of New York, Empire State College, Saratoga Springs, NY. Graduate Certificate, Madeleine Kamman鈥檚 School for American Chefs, St. Helena, CA.
Professional Cooking and Teaching Experience:
Chef-Instructor, Top Table, CIA Singapore; American Bounty Restaurant, CIA, Hyde Park, NY. Chef-Consultant, Prune, The Gap Caf茅, NYC. Restaurant Chef, Peter Hoffman鈥檚 Savoy, Geoffrey Zakarian at The Royalton Hotel 鈥44鈥, Eight Mile Creek, NYC. Independent and private caterer, Serena Bass Catering, Restaurant Associates at Carnegie Hall, the MET and MET Opera, Great Performances, and New York Parties, NYC. Opening team, The Blue Door Restaurant at The Delano Hotel, South Beach, FL. Special-Location Chef, Industria Produzione, Pantelleria, Italy. Guest Chef, Oceana Cruises, Mediterranean locations. Stage, Amy鈥檚 Bread and Le Cirque, NYC.
Current Accolades:
Chair, Faculty Council, The Culinary Institute of America.
Organizations and Memberships:
Slow Food International. Chefs Collaborative. Women Chefs and Restaurateurs. International Association of Culinary Professionals. Confr茅rie de la Cha卯ne des R么tisseurs.