Elise Bayard Franklin
Alison Carey, PPP
Master Pastry Chef Delphin Gomes
Eliana Hussain, CCP
Jenifer Murray, CCP
Sharon brings her nearly 30 years of industry experience to the professional and recreational programs. Since the 1980s, she has submerged herself in the discipline of learning from the best and teaching those who desire to become the best. Sharon built her foundation in classic French technique under the tutelage of Master Pastry Chef Delphin Gomes at his award-winning pastry shop in Marblehead, MA. She then accepted an invitation to work as Assistant Pastry Chef under Master Pastry Chef Israth Maki at The Joseph Smith Memorial Building in Salt Lake City, where she learned the art of the English Lambeth style wedding cake. As Pastry Chef de Cuisine at the acclaimed Stein Erikson Lodge in Deer Valley, Utah, Sharon mastered the plated dessert and was awarded the title of ‘Best Brunch’ by Edible Wasatch.
Upon returning to the New England area, Sharon worked at several fine dining and local bakeries before opening her own bakery in Wolfeboro, NH. Specializing in morning pastries, BabyCakes delivered to boutique coffeehouses and contemporary cafes, including the award-winning Breaking New Grounds in Portsmouth and Durham. After selling her successful bakery in 2007, Sharon returned to her Boston roots and began teaching both professional and recreational courses at The CSCA.Back to Top >>
At the age of 49, Joe decided to leave Harvard University to pursue a life long love of food. He earned his degree at Le Cordon Bleu in Cambridge, graduating with high honors. He teaches several recreational technique classes at The CSCA.Back to Top >>
Master Pastry Chef Delphin Gomes
Master Pastry Chef Delphin Gomes, New England’s only French master pastry chef, joined the faculty at The Cambridge School of Culinary Arts (CSCA) as the Director of the Professional Pastry Program in September 2005. Gomes brings to the CSCA more than 20 years of teaching experience and more than 34 years of patisserie experience. Gomes, working with CSCA owner/director Roberta Dowling, created the Professional Pastry and Certificate Pastry Program curricula. In addition to his directorship and teaching responsibilities, Gomes will create and teach a series of introduction to pastry classes specifically for the CSCA’s Recreational Program.
Chef Delphin founded Delphin's Gourmandise School of Pastry in 1987. He established Delphin's Gourmandise Fine French Patisserie in the same year, which quickly garnered acclaim from culinary professionals and the press alike, including Boston Magazine's Best of Boston three consecutive years: 1989–1991. In addition, Boston's leading newspaper, The Boston Globe, featured Gomes' outstanding craftsmanship when he and his staff provided pastries for President George Bush and President Francois Mitterrand of France at an event held at Boston University in 1994 (President Mitterrand requested that Master Pastry Chef Delphin Gomes bake the Opera Cake to be served at the event). In April 2002, the Globe published a feature article about Delphin’s Gourmandise School of Pastry, and in 2005 The Globe published an article about Gomes' program at The Cambridge School of Culinary Arts. Adding to these honors are awards accumulated in France from various pastry competitions: Gold Medal at Grand Palais, Paris, 1978; Charles Proust Silver Medal, 1978; First Prize at Grand Prix Patisseries, Arpajon, 1979; St. Michel Diploma, Society of French Pastry Chefs, Paris, 1980; and Diploma, Dijon Culinary Fair, Dijon, 1981.
Gomes, at the age of 14, apprenticed in Villeneuve-sur-Yonne, France, and went on to train with Jean Creveux, MOF, at Ecole de Patisserie de Vincennes. He took courses at Le Notre to earn the distinction Brevet de Maitrise-Master Pastry Chef in 1976. In 1978, he began working at Dalloyau, Paris' premier pastry shop, where Francois Mitterrand was a frequent patron. This fame led to an invitation to work as Executive Pastry Chef at L'Ermitage, Los Angeles, in 1981, where Charlton Heston and Rod Stewart frequently dined. In 1985 he became the Executive Pastry Chef at West Beach Cafe and Rebecca's Restaurants in Venice, CA. Prior to moving to Boston in 1986, Gomes' last hurrah was the making of Jim Carrey's wedding cake (to Melissa Worner).
For the past 15 years, Gomes has been involved with numerous charity organizations, including the Annual Anthony Spinazzola Festival Gala of Food and Wine, the Multiple Sclerosis Society, and the Share Our Strength Organization. This allowed him to give back to the community that had solidly supported his professional and personal endeavors. Master Pastry Chef Delphin Gomes is now able to fulfill his dream: to pass on the intensive traditional training and techniques that he learned while an apprentice in rural France and mastered in Paris. Master Pastry Chef Gomes teaches several pastry arts classes in the Recreational Department.Back to Top >>
Eliana Hussain, CCP
Eliana Hussain graduated from the Professional Chef’s Program at The Cambridge School of Culinary Arts in 2004; she also holds a Bachelor of Arts in Theatre from Louisiana State University. In the summer of 2004, Eliana earned her Certified Culinary Professional certificate from the International Association of Culinary Professionals (IACP). In the year following graduation from The CSCA, Eliana divided her time between assisting in the Food Basics and Baking curricula in the Professional Chef’s Program and traveling through the United States, Canada, Europe, and Pakistan. In early 2005, she started her own business as a personal chef and began writing a food column for a Canadian quarterly magazine. Recently, Eliana has started teaching a variety of classes in the Recreational Department. She specializes in Cajun/Creole, Spanish, Spanish-Caribbean, Moroccan, and North Indian cuisine.Back to Top >>
Jenn is happiest when sharing her contagious passion for food. She is Pastry Chef at Maggie’s Farm in Middleton, MA, manages a freelance catering/personal chef business, and writes a blog, Jenn Knight Cheffing, as an aspiring food writer and photographer.
Jenn has been working in the industry for over four years, starting as a chef on private yachts, and then in restaurants, catering businesses, gourmet cafes, and professional teaching kitchens.
Jenn teaches a range of classes at The CSCA, her alma mater. Favorites include Gluten Free, Paleo, Vegetarian, Healthy Diets, Fish Cookery, Grilling, Mexican, Asian Cuisines, and Cooking Couples Tapas.Back to Top >>
Jenifer Murray, CCP
Jenifer Murray, CCP, received her BA in Social Work from Eastern Connecticut State University. She enrolled in the Professional Chef’s Program at The Cambridge School of Culinary Arts after concluding that her true passion was food; however, she has managed to combine the two by teaching cooking classes to teenage girls who have been placed in group homes or juvenile detention. Upon graduating in 2002 she went on to receive her Certified Culinary Professional certificate from the International Association of Culinary Professionals (IACP). Immediately, she began to assist the baking portion of the curriculum within the Professional Chef’s Program for several semesters and became a personal chef for a family of 4 in Brookline. Several months later she began to teach within the Recreational Program at The CSCA. She currently owns The Urban Chef, Inc., and caters for various events including in-home culinary classes as well as commercial shoots for Talbot's, Comcast, Boston Market, and Hood. Her favorite classes to teach are South of the Border and Sassy, Saucy, Salsa as she loves Mexican and Southwestern cuisine.Back to Top >>
Steve Nill loves celebrating family and friends with good food. He has transformed his Harvard MBA and 30-year financial career with some of Boston’s best-known technology companies into an incredibly satisfying next career in professional cooking.
Steve graduated at the top of his class in The CSCA's Professional Chef’s Program in 2007. While in school, his love of Italian food led him to augment his studies in Umbria, Italy, and in several restaurant kitchens in Boston. Currently, Steve divides his time between cooking at Rialto Restaurant in Cambridge under Jody Adams, one of the nation’s leading chefs, and teaching. He regularly teaches the Techniques of Cooking series and Italian and French regional cooking series in CSCA’s Recreational Program. He also recently became a chef instructor in the Professional Chef’s and Culinary Certificate Programs, teaching foundations classes, Italian, and American cuisines. Steve’s enthusiasm for good food and cooking is contagious and his joy in sharing useful tips and techniques afford all the opportunity to gain confidence in the kitchen.Back to Top >>
Marie Perfetti graduated from the Professional Chef’s Program in January 2005 with high honors. She was also the recipient of the Blossom Award for growth and progress. Marie's culinary experience ranges from running a small catering business, positions in area bakeries and caterers, instructional cooking demos for Williams & Sonoma, to product testing for the Cooking Club of America. She specializes in desserts and cakes for all occasions. Marie currently teaches in the baking component of the Professional Chef’s Program as well as classes in the Recreation ProgramBack to Top >>
Dave Ramsey graduated from Middlebury College in 2002 with a degree in Mathematics and Computer Science. After time spent working in college administration, as a camp director, and several years as a professional poker player, Dave turned his attentions to the culinary arts. He graduated with honors from the Professional Chef’s Program (PCP '09) and began teaching full-time in the Recreational Program, focusing largely on technique classes and European regional cuisines. Recently, he returned to his higher education administrative career with a position at Boston University, but continues to teach part-time in the Recreational Program.Back to Top >>
Chef Louise Ritenhouse graduated from the Cambridge School of Culinary Arts in 1987. After her graduation she accepted a position with Foodworks Gourmet and Caterer in Maine, creating its line of breads, pastries, and cakes. Louise later moved to New Jersey to work as a Sous and Pastry Chef for the Village Green.
Upon returning to Massachusetts, Louise continued her baking experience at La Patisserie, a wholesale pastry company in Winchester, MA, as well as DeGustibus Catering, where she concentrated in specialty baked goods. Currently, Louise teaches professional and recreational baking at The Cambridge School of Culinary Arts and operates a wedding cake and dessert business from her home.Back to Top >>
Marcos Sanchez is originally from the San Francisco area. From a young age, Marcos says he could always be found in the kitchen. His passion for cooking brought him to Boston to explore his culinary talents at The Cambridge School of Culinary Arts through its Professional Chef's Program. He graduated in January 2005 and received high honors in his laboratory work. He is currently Executive Chef at Tres Gatos in Jamaica Plain, MA, and has been teaching in the Recreational Program since 2006.Back to Top >>
Peter Ungar is chef/owner of The Dining Alternative. Recently, Peter was Poissonnier at the two-starred Michelin Le Grand Véfour in Paris, France, where he spent an entire year.
Peter began cooking at the age of seventeen as an apprentice at Le Chardonnay Restaurant in Fort Worth, Texas, which was followed by a position as Garde Manger at Restaurant Saint-Emilion. Peter then attended Boston University’s School of Hospitality Administration, where he worked as a teacher’s assistant for Master Chef Noel Cullen.
Peter moved to France and traveled extensively throughout the wine provinces of Bordeaux, Burgundy, Cognac, and Champagne, which gave him an intimate sense of how earth and climate affect the character of wine. He then secured a job at the Relais & Châteaux Le Chalet du Mont d’Arbois in Megéve, France, where he worked extensively throughout the kitchen.
Upon returning to the U.S., Peter began an internship at the Four Seasons Hotel Boston (AAA Five-Diamond and Mobil Four-Star). Peter worked in every facet of the Four Seasons’ kitchens, including Restaurant Aujourd’hui, Bristol Lounge, and banquet functions. After graduating with a degree in Hospitality Administration, Peter worked for six years in Restaurant Aujourd’hui.
During his final year at the Four Seasons, Peter began to cook private dinners, which evolved into The Dining Alternative. Peter has also worked in other establishments in order to maintain and enhance his culinary expertise, such as Truly Jörg’s Pâtisserie in Boston, John Dewar’s Butcher Shop in Newton, as well as the Cambridge School of Culinary Arts, where he teaches a variety of classes.
In April 2007, Peter assisted Chef Pâtissier Jörg Amsler in the Food Network Challenge Extreme Cake Competition, taking home the Silver Medal.Back to Top >>
Mark is a classically trained French chef with knowledge in many cuisines. He has worked as a chef instructor at the primary and secondary school levels, and at four New York Jean Georges restaurants: JoJo, Vong, Restaurant 66, and Jean Georges.
Mark teaches technique classes in the recreational program.Back to Top >>