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[citation needed] and intends to incorporate more technology in the Institute's programs. He currently works as an Associate Professor at the Culinary Institute of America.
Dominick Cerrone | |
|---|---|
| Education | Hudson Valley Community College |
Education edit
References edit
- ^ "FACULTY BIO: DOMINICK CERRONE". CIA. Retrieved 1 March 2019.
External links edit
- The French Culinary Institute
- Le Bernardin
- Le Cirque
- Tavern on the Green
- The Culinary Institute of America
 | This biographical article on a chef is a stub. You can help Wikipedia by expanding it. |
  | This New York biographical article is a stub. You can help Wikipedia by expanding it. |