Cynthia Flahardy was always fascinated with food. She knew there was more to cooking than following a recipe. After years of risk-taking dinner parties, she decided to attend a professional cooking school. She commuted over two hours to the CSCA from Chester, NH. She graduated from the Professional Chef Program in 1998. While attending School, Cynthia worked at the historic Exeter Inn, rotating as a baker and a dinner cook.

She had always admired the Inn and was thrilled to be employed there while still attending culinary classes. From there, she found herself at the four-star Balsams Grand Resort in Dixville Notch, NH, where she worked for three years as a baker and as a member of the catering staff. In addition to these positions, Cynthia served as a teaching assistant for the School. It was during that time that she gained additional experience and learned how to teach.

Cynthia Flahardy ’98, CCP

Following her time as a teaching assistant, Cynthia taught many recreational classes for the School, specializing in Italian cuisine. Soon after, she began teaching Basics for the Culinary Certificate Program. She was popular with the students and was more than satisfied with her new career.

After an intense year as a culinary student, over three years of assisting chef/instructors and industry experience, teaching both recreation and professional cooking classes for an additional three years, Cynthia was approached by a childhood friend to be involved with an exciting new venture; Eurostoves, Inc. Eurostoves markets European cooking stoves, appliances, cutlery, and cookware. As the Culinary Director and Executive Chef for Eurostoves, Inc., she will design the culinary program and recipe development, featuring European appliances and kitchenware offered by Eurostoves. She will also govern the chef instructors for its culinary education program. Eurostoves will be opening “The Culinary Centre” in Beverly, MA, in February 2004. This location will allow patrons to admire the showroom and take cooking classes on various European stoves, enabling them to make the best choice for their needs. Cynthia is currently researching plans for a second location in Los Angeles, CA.

Cynthia considers her training at the CSCA and experience as a chef instructor, along with her restaurant experience, crucial to her preparation for this new challenge. She is also a member of the CSCA Alumni Association Board of Directors.