The Culinary Institute of America

profile_barry

Spotlight On: David J. Barry '95Culinary Arts

Associate Professor—Culinary Arts

Email: d_barry@culinary.edu

Education:
AOS, CIA.

Professional Background:
Executive Sous Chef, Sleepy Hollow Country Club, Scarborough, NY; Milbrook Club, Greenwich, CT. Chef de Cuisine, Acqua Restaurant, Westport, CT. Sous Chef, Mediterraneo Restaurant, Greenwich, CT. Banquet Chef, Beach Point Club, Mamaroneck, NY. Kitchen Fellowship/Sous Chef, Escoffier Restaurant, CIA.

Awards:
CIA Faculty Member of the Year, 2009. Marc Sarrazin Cup (CIA team), Salon of Culinary Arts, NYC, 2007. Readers Choice Best Desserts—Crème de la Crème Desserts, Fairfield County Magazine, 2000. ACF Bronze Medal, Cold Food Competition, Boston Food Show, Boston, MA, 1999. Best in Show, First Place, Cold Food Competition, NYC, 1997. Blue Ribbon for Cooking, Honorable Mention for Pastry, Team Competition, Salon of Culinary Arts, NYC.

Member:
New York Culinary Team, International Culinary Olympics, Germany, 1996.

The Culinary Institute of America

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