Molding Your Culinary Future
Our accomplished instructors boast backgrounds as diverse as our student population. They bring their vast culinary training and experience as executive chefs, pastry chefs, caterers, private chefs, food writers, bakery owners, and educational leaders to every course they teach. Our instructors have worked in some of the finest restaurants and institutions in the greater Boston area and across the world, and are passionate about sharing their knowledge with future culinary leaders like you.
Director of Education
Chef Julie Burba worked for a decade in public relations before attending the CSCA Professional Chef’s Program in 2002. Following her graduation, Chef Julie worked at Formaggio Kitchen as the Sous Chef/Catering Manager, at Tomasso Trattoria as a Rounds Cook, and at Kitchenpixie Catering. She began working at CSCA full time as the Manager of Communications in 2003, maintaining part-time kitchen work on weekends and nights. Chef Julie advanced with CSCA to Director of Communications and Marketing in 2009 before taking a position as Assistant Director of Education in 2013. She has been the Director of Education since 2015, leading our academic team of lab and seminar instructors.
Director of Pastry Programs
Master Pastry Chef Delphin Gomes, New England’s only French Master Pastry Chef, brings more than 17 years of teaching experience and nearly 50 years of patisserie experience to the school. He began his culinary training at the age of 14, apprenticing in Villeneuve-sur-Yonne in Burgundy. In 1976, Chef Delphin earned the Brevet de Maitrise (Master Pastry Chef) at Le Notre, and two years later, he began working at Dalloyau, Paris’s premier pastry shop, where he earned the fame and acknowledgement that landed him the Executive Pastry Chef position at L’Ermitage in Los Angeles. Chef Delphin founded Delphin’s Gourmandise Fine French Patisserie in 1987, which evolved into Delphin’s Gourmandise School of Pastry in 2000. He joined the CSCA staff as Director of the Professional Pastry Programs in September 2005, creating the Professional and Certificate Pastry Program curricula with our founder Roberta Dowling. Today, in addition to his directorship and teaching responsibilities, Chef Delphin teaches pastry classes for all levels in our Recreational Programs.
Academic Supervisor and Chef Instructor
Chef Simone Montali worked in his hometown of Florence, Italy at a bakery and then in high-end catering for four years before jetting off to attend CSCA. Chef Simone achieved Valedictorian status of both the Professional Chef’s Program in 2012 and the Professional Pastry Program in 2013. He then went on to work with Acardi Foods, one of the largest Italian and specialty food distributors in New England, and as the Pastry Chef at Bistro 5. In 2014, Chef Simone started teaching in the CSCA Recreational Program. In 2016, he joined the administrative team as Academic Supervisor. Chef Simone teaches Baking, Italian, and Pastry Arts in the Professional Programs, and continues to teach Recreational Programs.
Elise Bayard Franklin
Chef Elise Bayard Franklin attended Chef Delphin’s Gourmandise School of Pastry in 2005, before applying to CSCA. She graduated from the Professional Chef’s Program in 2006 and the Professional Pastry Program in 2007 and began assisting in the Professional Programs and teaching Recreational Classes at CSCA while pursuing other pastry ventures. Chef Elise worked as a Pastry Chef at Buttercream Baking Company in Newburyport and as Head Baker at Susu Bakery Boutique in Wellesley. Chef Elise has been teaching Baking, Provincial and Intensive French, American cuisine, and Pastry Arts in the Professional Programs since 2010. She also continues to teach Recreational Programs.
Chef Sharon Donovan studied under Master Chef Delphin Gomes at Delphin’s Gourmandise Fine French Patisserie from its opening. She went on to work as Assistant Pastry Chef at the Joseph Smith Memorial Building, a hotel in Salt Lake City known for exceptional pastries and wedding cakes. Chef Sharon then worked as Pastry Chef de Cuisine at Stein Erikson Lodge, a five-star hotel in Deer Valley, Utah, before returning to New England where she launched Babycakes Bakery & Café in Wolfeboro, New Hampshire. In 2007, Chef Sharon sold her successful bakery, returned to Boston, and joined her former mentor as an instructor at CSCA. Today she teaches Baking and Pastry Arts in the Professional Programs and continues to teach Recreational Programs.
Chef Eliana Hussain graduated from the CSCA Professional Chef’s Program in 2004. The following year, she launched a career as a personal chef and began teaching at CSCA in the Recreational Program. Today, Chef Eliana teaches Food Basics, Provisional French, American, and Asian cuisines in the Professional Chef’s Program and the Savory Component of the Professional Pastry Program. She also continues to teach Recreational Programs.
Harvard MBA graduate Steve Nill retired from a successful 30-year financial career to pursue his culinary passion. Chef Steve began working at Rialto as an intern while attending CSCA, and upon graduating from the Professional Chef’s Program in 2007, worked his way up to Rounds Cook, a position he held until the restaurant closed in 2016. He began teaching in the Recreational Program in 2008, and helped develop several regional series curricula for our Recreational Programs. Chef Steve began teaching in the Professional Program in 2011, and now teaches Basics, Italian, and American cuisines. He also continues to teach Recreational Programs.
Chef Marie Perfetti graduated from the CSCA Professional Chef’s Program in 2005 with high honors. She began assisting at the CSCA in 2006 and began teaching Recreational classes the next year. Chef Marie ran a small catering business and led instructional demonstrations for Williams & Sonoma as well. She teaches Baking in the Professional Chef’s Program and continues to teach Recreational Programs.
Chef Louise Ritenhouse graduated from the CSCA Professional Chef’s Program in 1987. She accepted a catering position at Foodworks in Maine, and then worked as Sous Pastry Chef at Village Green in New Jersey for four years. Upon her return to New England, Chef Louise worked as a baker at La Patisserie and then DeGustibus Catering, where she focused on specialty baked goods. She has been teaching Baking in the Professional Chef’s Program since 1997, balancing work as a teachers’ aid in public schools and teaching teen classes in the Recreational Programs.
Chef Jan Schiff graduated from the CSCA Professional Chef’s Program in 1989 with high honors. She taught at the Wellesley Center for Adult Education for four years and as Catering Chef / Head Baker for the Midnight Kitchen in Wellesley and Mezzaluna Café in Boston. Chef Jan has been teaching at the CSCA since 1996. She currently teaches Provincial French, Intensive French, and Asian cuisines in the Professional Chef’s Program, and the Savory Component of the Professional Pastry Program.