The Culinary Institute of America

Richard Coppedge

Spotlight On: Richard J. Coppedge, Jr.Baking and Pastry Arts

Professor—Baking and Pastry Arts
CMB
Email: r_copped@culinary.edu

Education:
BS, AS, Johnson & Wales University, Providence, RI.

Professional Background:
Assistant Professor, Johnson & Wales University. Formula Designer/Bread Baker, Narragansett Bay Baking Co., Newport, RI. Baker/Chef, South Shore YMCA, Sandwich, MA. Bakery Manager, Providence Bagel Co., RI. Pastry Chef, The Dunes Club, Narragansett, RI. Baker, Walt Disney World, FL. Evening Pastry Cook, The Ritz-Carlton Hotel, Boston.

Awards:
Marc Sarrazin Cup (CIA team), Salon of Culinary Arts, NYC, 1996, 1997; 1994 CIA Faculty Member of the Year; Diploma-Bread Display, 1994 and 1995, New York Food Show; Diploma, 1993 New York Food Show; Bronze Medal, Individual Pastry Buffet, ACF; First Place: Pastry Grand Buffet Work; Silver Medal: Bread Display; Judges Award: Sugar Display; Boston Food Show; Bread Centerpiece, Salon of Culinary Arts, NYC.

Member:
Bread Bakers Guild of America; Retail Bakers of America.

Author:
Gluten-Free Baking with The Culinary Institute of America.

The Culinary Institute of America

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