| Revision as of 15:55, 5 July 2020 editSer Amantio di Nicolao (talk | contribs)Autopatrolled, Administrators6,276,402 editsm add templateTag: AWB← Previous edit | Latest revision as of 05:49, 20 September 2020 edit undo209.203.186.10 (talk) Added current work historyTag: Visual edit | ||
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| '''Dominick Cerrone''' was the Director of Culinary Arts at The ] in ], one of the top programs in the world. His culinary experience comes from serving as a chef at ], ], The Polo, ] and ]. He also helped to open the famed ], also in New York. He holds a degree in electrical technology{{citation needed|date=March 2019}} and intends to incorporate more technology in the Institute's programs. | '''Dominick Cerrone''' was the Director of Culinary Arts at The ] in ], one of the top programs in the world. His culinary experience comes from serving as a chef at ], ], The Polo, ] and ]. He also helped to open the famed ], also in New York. He holds a degree in electrical technology{{citation needed|date=March 2019}} and intends to incorporate more technology in the Institute's programs. He currently works as an Associate Professor at the Culinary Institute of America. | ||
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Latest revision as of 05:49, 20 September 2020
| Dominick Cerrone | |
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| Education | Hudson Valley Community College |
Dominick Cerrone was the Director of Culinary Arts at The French Culinary Institute in New York City, one of the top programs in the world. His culinary experience comes from serving as a chef at Le Chantilly, Le Cirque, The Polo, Tavern on the Green and Le Périgord. He also helped to open the famed Le Bernardin, also in New York. He holds a degree in electrical technology and intends to incorporate more technology in the Institute's programs. He currently works as an Associate Professor at the Culinary Institute of America.
Education
AAS, Hudson Valley Community College, Troy, New York
References
- "FACULTY BIO: DOMINICK CERRONE". CIA. Retrieved 1 March 2019.
External links
- The French Culinary Institute
- Le Bernardin
- Le Cirque
- Tavern on the Green
- The Culinary Institute of America
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