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John Kowalski
Author Profile
The Culinary Institute of America
Title:
Professor in Culinary Arts
Education:
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.
Awards:
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.
Member:
A.C.F.
Website: http://www.ciachef.edu/