John Kowalski

Author Profile

The Culinary Institute of America


Professor in Culinary Arts


B.P.S., Empire State College, Saratoga Springs, NY; A.O.S., CIA; fellowship, CIA; Trade school, Charlton, MA; 1982-1984 Chef’s Seminar for MHM, Inc.

Professional Background:

Chef, Publick House Restaurant, Sturbridge, MA. Chef Poissonier, La Côte Basque, NYC. Saucier, Le Chantilly, NYC; Le Perigord-Park, NYC. Executive Chef, Allentown Hilton, Allentown, PA; Colony Parke, Dallas. Corporate Traveling Chef, MHM, Inc., Dallas. Food and Beverage Director, Capital Plaza Hotel, Frankfort, KY.


Marc L. Sarrazin Cup (CIA team), Grand Prize, Salon of Culinary Arts, NYC, 2003, 1997, 1996. First Prize for Cooking, Salon of Culinary Arts, NYC, 1995; Grand Prize, Medal of the French Government, Salon of Culinary Arts, NYC, 1993; Best of Show, American Culinary Federation Albany Chapter Culinary Salon, 1990; First place, CIA Faculty Team and Bronze medal for individual tray, Salon of Culinary Arts, NY, 1990; Gold medal in ice carving, bronze medal in mini-buffet, Lehigh Chefs’ Association.




Cookbooks by John Kowalski