Elise Bayard Franklin
Julie Burba, CCP
Alison Carey, PPP
Master Pastry Chef Delphin Gomes
Eliana Hussain, CCP
Jenifer Murray, CCP
Amy Nesta, CCP
Stephan Viau, CCP
A professional chef, Eli developed his expertise in Boston's finest kitchens, including The Meridien, Café Budapest, Veronique, Maison Robert, and the Ritz-Carlton, as well as through an apprenticeship at the 2-star Michelin Guide Restaurant, Les Trois Marches, in Versailles, France.
During an eight-year period as an instructor at Newbury College, Chef Eli designed, wrote, and taught the college’s Garde Manger and International Kitchen Programs. Eli has been favorably reviewed in the New York Times, the Boston Globe, and the Boston Phoenix, as well as many other publications.
Now, Eli will bring his culinary flair and talent , with a narrated demonstration and preparation of classical and modern cuisines and techniques, to the Recreational Program at The Cambridge School of Culinary Arts.Back to Top >>
Amanda has been working as a baker since 2004 when she graduated from Johnson and Wales University with a degree in Pastry Arts. She began her career at Ocean State Chocolates on famed Federal Hill in Providence, RI, working with award winning chocolatier Bernadette Cicione. She has since worked at Quebrada Baking Co. in Wellesley, MA; Cambridge hot spot Crème Cafe, where she developed a line of afternoon pastries; and Kick*SS Cupcakes in Somerville, MA. Currently, Amanda is the manager of Isabella’s Curley Cakes in Boston. She joined the faculty of The Cambridge School of Culinary Arts in 2012 as an instructor in the recreational cooking program.Back to Top >>
Julie Burba, CCP
Chef Julie Burba is a graduate of Western Illinois University. After working for a decade in the public relations arena for non-profit organizations and universities in the Boston area, Julie pursued her culinary interests at The Cambridge School of Culinary Arts. She enrolled in the School's Professional Chef's Program and earned her diploma. After graduating, Julie joined the staff of Formaggio Kitchen as its Sous Chef/Catering Manager. At this time she began teaching in the School's Recreational Program and assisting the Food Basics instructors in the professional programs. She also began her own catering business, specializing in corporate events. In January of 2004, she began teaching Food Basics and American Cuisine in the Professional Chef's and Culinary Certificate Programs. Julie also worked as a line cook at Tomasso Trattoria and Enoteca in Southborough, Massachusetts. She earned the Certified Culinary Professional certificate from the International Association of Culinary Professionals (IACP) in March 2003. She also received a certificate of wine from Boston University and is a sanctioned judge for the Kansas City Barbeque Society. She teaches regional American Cuisines, Grilling, Food Basics, Holiday Baking, Cooking Couples, and specialty classes in the Recreational Department.Back to Top >>
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. Currently, Joe works at Williams-Sonoma as a culinary expert, teaching technique and cooking classes. He also 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 >>
After 25 years of success in live event and entertainment marketing, Joe decided to combine his expertise with his other passion: food. Joe attended The Cambridge School of Culinary Arts and received a degree in the Professional Chefs Program. After graduation, Chef Joe created The Lewi Group, offering marketing services for culinary events. He teaches technique classes in the recreational program.Back to Top >>
Over 10 years ago, Candy began on a path to better health. After personally achieving a significant weight loss, she discovered that you can be a foodie and be healthy too. This discovery led her to leave her career working with Fortune 100 companies to pursue her life-long desire to become a chef.
After graduating from culinary school with honors, she quickly turned her attention to running a successful restaurant on Cape Cod. She focused on using seasonal and local ingredients and elevating them through respect and technique.
Her philosophy is to eat a diet that is primarily based on fruits, vegetables, legumes, lean meats, fish, and alternative proteins like quinoa. Teaching has become an outlet for sharing what she has learned and continues to study. Candy teaches technique and Italian classes in the recreational program.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 >>
Amy Nesta, CCP
Amy Nesta is a 2003 High Honors graduate of The Cambridge School of Culinary Arts. Her diverse culinary experience includes running her own catering business, recipe testing for a renowned cookbook author, and positions with restaurants and a bed and breakfast. In addition, she worked as a line cook in the Cafe at the former Ritz-Carlton Boston. Amy is also an instructor at Eurostoves Culinary Centre. She has a BA in French and Journalism from Rutgers College. Chef Nesta currently teaches the baking component in the Culinary Certificate Program and baking classes in the Recreational Program.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 >>
Debbie Powell graduated with honors from The CSCA's Professional Chef's Program in January 2005. She is also the recipient of the Madeleine Kammen Award, which recognizes the ability to bridge technique and flavor in cooking. Debbie pursued her love and interest in the culinary arts after a career in finance and raising a family. Debbie assisted in both the culinary and baking segments of the CSCA curriculum after graduating.
For Debbie, cooking is an expression of love and food is the ultimate common human denominator. Learning to be facile, mindful, creative, and resourceful in the kitchen can be a gratifying and joyful experience. Debbie has taught in the Recreational Program and the Teen cooking programs since September 2005. She teaches Back to Basics, Cooking Couples, The Pulse of Life, Regional French Classes (where she has lived and traveled extensively), and Regional Italian Classes. She has also taught chef’s courses to middle school students at The Tower School in Marblehead.Back 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 >>
Chef Kerry Stanton graduated from Boston College in 2003 with a BA in Communications and Education. Following college she worked as a reporter for the Boston Herald, covering music and fashion for 6 years, but always knew her passion thrived in all things culinary. In 2007 she enrolled in The CSCA's Professional Chef’s Program and graduated at the top of her class. She was presented with the Tom Bromby award, awarded to a student who demonstrates a creative approach to food with the ability to combine ingredients and outstanding skill in the presentation of both sweet and savory dishes.
Kerry has worked the lines at both Avila and Davio’s Northern Italian Steakhouse in Boston and Foxborough, MA, respectively—experiences that she credits with enhancing her kitchen speed, consistency, and skill level. After learning and working all stations at both high-volume, fine dining establishments, she spent a summer leading the line at Adrian’s Restaurant in Truro, MA before joining the team of culinary professionals teaching in The CSCA's recreational program. Recently approved to teach Food Basics and Intensive French in the Professional Chef’s Program, she was also recently hired as the school's Student Services Coordinator—a job that combines her love of food and teaching.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 >>
Stephan Viau, CCP
Chef Stephan Viau earned his culinary diploma in January 1992 from the Cambridge School of Culinary Arts. As a student he worked for a catering company in Boston. He entered the hotel industry after graduation by working in the kitchens of the Marriott and Sheraton Hotels in various capacities. He worked for five years for several seasonal restaurants and bakeries on Cape Cod.
Stephan volunteers for the Cape Cod Counsel on Aging teaching cooking classes. He teaches the foundations of cooking for both the Professional Chef’s Program and the Culinary Certificate Program at The CSCA. Stephan serves as the Chairperson for the International Association of Culinary Professionals (IACP) Certification Committee, which awards the noted Certified Culinary Professional (CCP) certificate. He has been instrumental in constructing satellite testing sites for the CCP Exam at The CSCA and at other culinary institutions.
Stephan is a member of the IACP, American Culinary Federation, The American Institute of Wine & Food, James Beard Foundation, Slow Food, and Oldways Preservation and Exchange Trust.
Chef Stephan teaches the Back to Basics Series and other classes in the Recreational Program.Back to Top >>
Hong Xue graduated from the Professional Chef's Program at The Cambridge School of Culinary Arts in 2004 with honors and received the Tom Bromby Award for creativity. Hong is known for her creativity in Asian-Fusion cuisine and her carving skills with the knife. She has done presentations with fruit and vegetable carved flower-style arrangements. Her intricate and creative arrangements were presented by The CSCA the last three years at the Anthony Spinazzola Food & Wine Gala. She is chef instructor in Recreational Program, instructor in the Asian-Fusion curriculum for the Professional Chef's Program, and garnishing instructor for students in the Professional Chef's and Professional Pastry Programs seminars at The Cambridge School of Culinary Arts.
Hong is also a free-lancing food stylist for CB Group Photography in Rhode Island.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 >>