What courses do you teach at CIA?
I enjoy teaching in all three degree programs: associate, bachelor’s, and master’s. I largely instruct about wine and spirits, but I also teach gastronomy and hospitality courses.
What makes CIA stand out from other colleges?
Our school is simply the best: we have the highest standards, the finest faculty, the top facilities and environments. If admitted to CIA, students will be educated, encouraged, nurtured, and, above all, taught to think critically and proactively.
What would you tell parents about the career opportunities available to CIA graduates?
Graduates of CIA have enormous career potential. The culinary and hospitality industries are exploding, and they need both trained professionals and new ideas. CIA graduates are entering career paths that they are passionate about, and that is something for everyone to be thrilled about!
What do you like best about being on the New York campus?
Because I spent over a decade at our magnificent and historic California campus in the Napa Valley, I have a deep respect for how our college caretakes it’s campuses. Arriving in the Hudson Valley with access to New York City and New England is a dream come true for me. Surrounded by the bounty of farms, wineries, distilleries, breweries, cideries, creameries, and more is a culinary dream! Access to everything that the Hudson Valley has to offer is remarkable.
What is the next big thing in food?
Organic and biodynamic farming continue to impact our culinary landscape. We need to be innovative and create exciting, fine food, but we also have an obligation to feed those less fortunate and ensure that people have access to healthy and affordable food.
What passions do you have outside of CIA?
I love to travel and have added more than 30 international destinations to my passport. I’ve also visited all 50 American states, where I tasted as many local culinary specialties as I could!
Education:
MA, Sonoma State University, Rohnert Park, CA. BA, Simmons College, Boston, MA.
Professional Experience:
Sommelier, RN74, San Francisco, CA; Restaurant Vincent Guerithault, Phoenix, AZ; The Marker, Adam’s Mark Hotel, Philadelphia, PA. Head Sommelier, Quince, San Francisco. Wine Director, Restaurant Gary Danko, San Francisco. Guide, Butterfield & Robinson, Beaune, France.