OUR INSTRUCTORS
With the Right Instructor, Anyone Can Cook
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.
Chef Ali
Chef Ali Parker began her insatiable obsession with food during a two-year period of illness, during which she could not eat. Having the joy of food taken away from her awakened something within – all she could do was consume food content. Instructional cooking shows and culinary competitions were on an endless loop in her hospital rooms. She collected cookbooks. She compared recipes. She cooked elaborate dinners for her parents just to improve her technique. Much of her time was spent daydreaming of all the delicious foods she would try someday in the future when everything was “normal” once again.
Thankfully, that “normal” led her to CSCA. Ali is a graduate of the Professional Chef’s Program class of 2024 and proud recipient of the Roberta L. Dowling Award for her “undeniable skill in cooking and an unbridled passion toward learning and excelling.” She is thrilled to pay forward this enthusiasm and expertise in her new role as Chef Instructor!
“CSCA is one of the rare places in our fast-paced world where you have the opportunity to be completely immersed in the present moment. While you’re cooking there is no time to focus on your anxieties, all you need to do is execute the task and recipe in front of you. Being in the present is the ideal state to do your best learning, creative thinking, and community-building. That’s what food is all about!”
Chef Alyssa
Alyssa is a dedicated pastry professional with over a decade of expertise in bespoke cake design and intricate sugar flower artistry. A graduate of The French Pastry School in Chicago, her career spans the United States and Italy, where she has crafted custom creations for prestigious clients, including Gucci, members of the Italian National Soccer Team, and prominent private and corporate entities. Her work has been showcased in Brides magazine.
Drawing from her background in art and design, Alyssa excels in leading creative teams to produce one-of-a-kind cakes that emphasize thoughtful aesthetics and visual impact, blending technical precision with expressive innovation.
As a Chef Instructor in both Professional and Recreational programs at the Cambridge School of Culinary Arts, Alyssa channels her passion for pastry into guiding students through advanced techniques while fostering creativity and confidence.
“Some of my favorite moments in the kitchen are watching students realize they are capable of more than they thought.”
Chef Anthony
Chef Anthony Haley is a Boston native who obtained his Associates degree in Culinary Arts from Johnson and Wales University – Providence in 2008. He went on to earn his Bachelors in Culinary Nutrition in 2010. After working in Research and Development for Heinz North America in Pittsburgh, PA, Anthony returned home to Boston. He spent many years working for Legal Seafoods, primarily training and opening new locations. In 2015, Chef Anthony opened Antonio’s Bacaro, a venetian wine bar and restaurant in Hyde Park, where he was the Executive Chef. Anthony competed on the hit show “Blind Kitchen” in 2022 and has appeared on CBS Boston for several cooking segments. Chef Anthony spends his free time training mixed martial arts, including Muay Thai and Brazilian jiu jitsu…and now teaching Professional and Recreational Classes at CSCA!
“I am extremely passionate about everything culinary and am so excited to spread my knowledge and learn what I can.”
Chef Burke
Chef Burke Weston was born in Boston. He then transplanted to a working farm in central Maine at a very young age. Seeing first hand how the food is grown and subsequently cooked, instilled a deep affinity and respect for local farms and the people running them. This inspired Burke to go to New England Culinary Institute, graduating in 2009. Burke went on to work at Hamersley’s Bistro in Boston for a number of his early years learning rustic French cuisine. He then moved on to many other restaurants and started his own award winning food truck. For the past two years he’s been working with schools, helping their food programs become more sustainable and fresh. Chef Burke joined CSCA in 2022, teaching in the Recreational Program.
“Demystifying food is one of my favorite things in the world. Showing people what amazing things they can create with a little confidence and direction is extremely rewarding. Sprinkle in a some fun food history and I’m in my happy place.”
Chef Chris
Chef Christopher Diamond began his educational journey with a BA in Biology at Swarthmore College in Pennsylvania. He then went on to graduate from The Culinary Institute of America in 1986. In 1992, Chef Diamond went on to receive a Certificate from School for American Chefs with Madeleine Kamman at Beringer Vineyards in Napa Valley, CA. Chef Diamond has held many positions within in the culinary world in Boston, New York, Paris and California, including Executive Chef titles at Reebok World Headquarters and MIT with Sodexo, and at Berklee College of Music with Aramark. Chef Diamond was the Bronze Medal Award Winner at the ACF Competition in 2004 and received Sodexo Regional Chef of the Year in 2003. After working as a Chef Instructor at Newbury College through 2018, Chef Diamond joined CSCA in early 2019 and teaches in both the Professional and Recreational Programs.
“I am passionate about teaching, sharing my knowledge of and love for the culinary arts. The importance of learning the basics of culinary techniques cannot be over-emphasized. It gives me great satisfaction to aid in launching new culinarians into our ever-expanding field. Growing up in North Cambridge just blocks away from the school, my enthusiasm for preparing good food began in my mother’s kitchen and continues to this day.”
Chef Daniel
Daniel B. Clarke is the Executive Chef of Nutrition and Food Services at Spaulding Rehabilitation Hospital and chef instructor for Cambridge School of Culinary Arts. His extensive education and training range from graduating from The Culinary Institute of America with a Bachelors of Professional Studies (BPS) in Hospitality Management and from University of Massachusetts Boston earning his Masters of Business Administration (MBA). He is a member of the Epicurean Club of Boston (ACF) where he has obtained several cooking competition medals, a member of the Chaine des Rotisseurs, the oldest international gastronomic society, the American Culinary Federation, and additionally is Serv-Safe certified ensuring comprehensive Allergen Awareness.
Prior to joining Cambridge School of Culinary Arts, his 32-year career in leadership positions spans from The Culinary Institute of America, the Four Seasons Hotel and Harvard University. He has cooked for several celebrities, including Eric Clapton, Bruce Springsteen, the Rolling Stones, Barbara Streisand, Bee Gees, Tommy Hilfiger, Donna Karan, Tom Brady, Mark Walberg, and Kobe Bryant just to name a few. In addition to these figures, he has also catered to the likes of many world leaders, including Hilary Clinton, and former U.S. presidents such as Bill Clinton, President Bush (Jr. and Sr.) and Jimmy Carter. Clarke is owner, founder, and executive chef of his own entrepreneurial enterprise DBC Culinary Consulting Inc. where he hosts private catering events, private dinner events, cooking lessons and hospitality consultation services
Chef Dianne
Chef Dianne’s culinary journey started at age 5 with a kids’ magazine recipe for Fluffy Scrambled Eggs. Since then, she has always wanted to make every recipe. Every recipe! She still likes cooking even more than eating, and she likes eating just fine.
In adulthood, Dianne earned a bachelor of arts at a tiny liberal arts college and then had a 12-year career in software. While taking a break from work to be a full-time parent, she still wanted to make every recipe, and she was churning out more food than her family and friends could eat. It was time to go pro! She enrolled in the Professional Chef’s Program at CSCA in 2012, graduated in 2013, and has never left. She thinks cooking is the closest thing to magic, and she wants you to know that you can do magic, too.
Chef Eric
Chef Eric Haessler is a proud 2016 graduate of CSCA. He is currently the Lead Test Cook for the photo team at America’s Test Kitchen in Boston. His work has appeared in dozens of cookbooks and magazines, including Cook’s Illustrated magazine, Cook’s Country magazine, and the entire line of award winning cookbooks from America’s Test Kitchen. An elementary school teacher for many years, cooking is a second career for Chef Eric. When he is not making the perfect plate of food to be photographed for publication, Eric enjoys gardening, playing his guitar, and spending time with family and friends.
“Cooking is a way for me to unleash my creativity. I love to learn new techniques and experiment with different flavors. When we all sit down at the table together, we consume my (hopefully delicious) artwork and make space to create the next one. Cooking with my family brings back memories in sights and smells that help us all remain connected.”
Chef Fred
Known to hundreds of thousands of followers on social media as “Doc Macaron,” Chef Fred Csibi-Levin is a best-selling cookbook author, pastry chef, educator, consultant, and internationally recognized pastry artist.
A scientist turned pastry chef, Chef Fred brings a unique analytical approach to the pastry arts, combining creativity, precision, and an understanding of the science behind baking to create desserts that are both visually extraordinary and approachable to make.
Chef Fred is the Executive Pastry Chef at CSCA Cafe, where he leads the creation of the café’s acclaimed pastry program, including his viral hyper-realistic 3D desserts such as the signature Mango and other trompe l’œil creations featured in and inspired by Pâtisserie Extraordinaire.
Chef Fred teaches our professional pastry students the art, technique, and science of pastry and also teaches in our Recreational Program for advanced pastry classes. Beyond CSCA, Chef Fred travels internationally teaching master classes, leading demonstrations, and consulting with pastry professionals, bakeries, restaurants, and culinary organizations on advanced pastry techniques and product development.
Chef Fred is the best-selling author of Mastering Macarons and now Pâtisserie Extraordinaire, which showcases the techniques, creative process, and meticulous craftsmanship behind his signature hyper-realistic pastries.
Originally from France and based in Boston since 2010, Chef Fred earned his professional pastry degree from Cambridge School of Culinary Arts and has since built an international following through his teaching, consulting, books, and viral pastry creations.
Chef Heidi
After a fruitful career as an opera singer, Heidi reinvented herself through the world of cooking. She graduated valedictorian from Cambridge School of Culinary Arts in the Professional Chef’s Program in 2019, and had the honor of working as a CSCA Chef Instructor as her first venture into the culinary arena. After a year of teaching at the Escoffier school of culinary arts, Heidi then answered the call of the kitchen. After opening up a small and successful catering business, Heidi began working for esteemed chef and mentor Barbara Lynch. as the private event, Chef at Menton. Heidi quickly rose to the role of Executive Sous Chef, a role she would later take on at No. 9 Park. Chef Lynch then asked Heidi to accept the role as her Executive Chef at The Rudder in Gloucester.
For the past year, Heidi has been in Narragansett serving as the Executive Chef at a French Polynesian establishment, Honing her skills as a fine dining chef. Although very thankful for the opportunities she has had, Heidi finally decided to come home to CSCA to teach, which is where her heart truly lies.
Her years in the classical music industry have given her both a sense of discipline and passion and joy that she brings to her teaching. She’s always singing always learning and is humbled and grateful every day for the absolute privilege to be part of CSCA again – the place and people that changed her life.
“What I love about teaching is the look in someone’s eye…when they ‘get it’. That look when they’ve been working so hard to master that one thing…you can see that they want to jump up and down and shout and post it all over the universe. When you catch them in that moment…something is just right with the world and I love every second of it. ”
Chef Jack
Chef Jack Connor earned his Bachelors in Culinary Arts from Johnson and Wales University in 2003. Spending a term abroad in France, and returning to honeymoon with his wife cemented his passion for classic cooking techniques and the history of gastronomy. His affection for all things culinary started a very young age, cooking with his parents, and over the years he’s used his technical knowledge to make cooking more approachable for everyone. His experiences at elite private institutions include the roles of Sous Chef, Executive Chef, Director, and Instructor. He loves to cook at home and incorporate the whole family. Once his “station” is clean, he is always hoping someone will watch Ratatouille with him.
“Trying to be perfect is a setup for failure, when you’re cooking, make glorious mistakes and learn from it, there is no better teacher”
Chef Jen
Jenifer Murray’s passion for food and wine stems from her father and maternal grandmother. After working in the social work field for many years, she went on to pursue a career in the culinary arts. She graduated from The Cambridge School of Culinary Arts in 2002. Her passion for food and wine only deepened as she traveled to many countries, strengthening her skills and knowledge. She returned to school to study wine in 2006 and completed the Elizabeth Bishop Wine Program at BU. In 2012, she completed the 2 year diploma program through Wine & Spirit Eduction Trust. Jenifer is the owner of The Urban Chef Inc. and continues to teach food and wine courses at CSCA and privately. She loves to share her knowledge and introduce students to new wines.
“I am so grateful to my family for sparking my passion for good food and wine and the opportunity it provides you to make lasting memories. In every class, I enjoy watching students create their own memories as they learn a new technique, try a new wine and interact with others while preparing a meal together.”
Chef Jerome
Chef Jerome began his culinary journey at the age of fifteen when he started an apprenticeship at a hotel in Pennsylvania. Jerome is a graduate of the Culinary Institute of America and has previously held Executive Chef positions at Sebastian’s Catering at The World Trade Center, The International Golf Club, Harvard University, and City Fresh Foods in Boston. Chef Picca was an instructor at The Culinary School of Washington, D.C., developer for the Culinary Arts Focus Program for EXPLO at Wellesley College, student cooking classes at Harvard University, and an on-line interactive culinary class for the Brookline school system. Chef Jerome started his first business, The Seasoned Chef, at the age of 27 as a catering company that eventually grew to include five restaurants. Jerome met his wife during this time and sold The Seasoned Chef after 11 years in business.
Jerome and his wife opened Small Plates Restaurant, Tapas, & Wine Bar in Harvard Square, and later the plant-based eatery Mighty Love Food in downtown Boston. Chef Jerome has made appearances on The Food Network, TV Diner, NECN with Billy Costa, Chronicle, & WBBN Boston. Chef Picca earned his CCP certification in 1990 and has won several awards in ACF & IACP culinary competitions. Chef Jerome has had articles, recipes, and reviews in The Times Picayune, The Philadelphia Inquirer, The Boston Globe, The Boston Herald, Where Magazine, The Tab, The Boston Phoenix, Citi Living, The Harvard Crimson, Edible Vermont, The Christian Science Monitor, The Concord Journal , and is an honorary member of The Leadership Institute of Harvard College.
Chef Jerome enjoys preparing farm-forward meals that are healthy, clean, and delicious. Jerome loves teaching and can talk for hours about the science, chemistry, physics of cooking and food nutrition.
“I absolutely love teaching. I love seeing the excitement in the eyes of my students as they not only learn new culinary techniques but also the science behind the cooking”.
Chef Kayla
Chef Kayla, a California native, is a recipe developer, food anthropologist, and pastry chef. Kayla has been passionate about all things food since the day she was born. Gifted with her first chef coat at 6 years old, Kayla went on to start her first business, Little Lady Kakes, at just 13 years old, catering parties and selling pastries at schools in the Bay Area. After taking some time away from food to pursue an education in STEM, Chef Kayla graduated with a BS in Anthropology from MIT and worked as a researcher in multiple capacities. She returned to the world of food post-pandemic and graduated as a member of the inaugural class of the Professional Pastry program at BU. An alum of the pastry teams at Cafe Beatrice, The Lexington, and Vinal Bakery, Chef Kayla found her footing in recipe development and testing, where she is able to apply her wide array of skills.
Chef Kayla has come full circle in her current role of Chef in Residence at Boston Public Library. She not only shares her love of cooking, pastry, and science through instructional classes, but also conducts independent research on food and food culture. Her current work is focused on exploring seafood in Wampanoag foodways.
Kayla believes anyone can cook, and everyone should cook. Food not only nurtures the body; it nurtures the mind and soul.
Chef Laura
Chef Laura Klein is passionate about cooking, eating and helping people maintain a healthy lifestyle and always ready to talk food!
Laura’s path to culinary wellness began over 30 years ago marketing fitness products and creating fitness training programs at Reebok during the height of the aerobics craze. She has always loved helping people feel their best, first through physical fitness, later through wellness coaching and now through cooking. Laura learned firsthand that you can’t out-exercise a bad diet; she certainly tried! She also learned that while most people wanted to eat healthier, they were lacking the skills and found it too difficult to make it happen. The missing link in Laura’s toolkit was becoming a professional chef which has allowed her to deliver the knowledge, tools and confidence to help people cook and live their healthiest lives.
Laura graduated from the Cambridge School of Culinary Arts in 2019 and holds a certificate in culinary nutrition from the Natural Gourmet Institute. Her coaching credentials include certifications from the Coaches Training Institute, Wellcoaches, The American Council on Exercise and the CHEF Coaching program. Laura has an MBA from Northeastern University and a BS from the University of Vermont.
In addition to teaching recreation classes at CSCA, Laura is faculty for the CHEF Coaching program at Harvard Medical School and teaches culinary classes for physicians, their patients and the public through her company; WellSeasonedCoaching.
“I am honored to empower people to take control of their lives and help them discover that good food can be healthy, delicious, easy to prepare and fun to cook!!”
Chef Lee
Chef Lee Tan is a proud graduate of CSCA’s Professional Pastry Program in 2021. She began assisting CSCA’s recreational classes in 2021 and began teaching in 2022. Born in Cambodia, raised in California and Boston, Chef Lee marries her Southeast Asian roots with her American upbringing and passion for world travel to create new and fun twists on savory and sweet classics. Chef Lee is a freelancer at America’s Test Kitchen and Cook’s Country. You can find Lee (and her infectious laugh) teaching in our teen and adult recreational classes.
“CSCA fuels people’s curious side and natural hunger – which I look forward to building upon whether fueling a passion for the culinary arts for first time cooks or pushing kitchen veterans to explore what more they can uncover”.
Chef Marie
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. Chef Marie teaches in both our Professional and Recreational programs.
“I chose to attend CSCA because it was a small school with an intense curriculum. I started teaching here because I enjoyed my time at school so much I didn’t want to leave. I like it here because it’s a supportive, passionate, and curious community. You really feel like you’re part of a family here.”
Chef Mark
Chef Mark Farone started his culinary career at age 13 as a line cook at a small family restaurant in South Florida. He continued to work in restaurants while completing a master’s in education at the University of Florida, before launching a 20-year career in technology that he left in 2009 to pursue his culinary passion. Chef Mark graduated from the CSCA Professional Chef’s Program in 2010 and worked at gastropubs and local pop-up restaurants in Boston and Cape Cod, before returning to CSCA.
“This is an industry that demands collaboration. I am so proud to work at a school that fosters a collaborative community. CSCA gives you a family and nearly 45 years’ worth of professional alumni across the globe who are here to help materialize your dreams.”
Chef Maureen
Maureen, a Culinary Nutritionist (RDN), knew from high school she wanted a career in food and nutrition. Her early jobs—from a young line cook to a college bakery assistant—set the foundation for her path.
She studied Food and Nutrition at Pennsylvania State University and completed her RDN requirements at Beth Israel Hospital. While working full time, she earned an MBA from Boston College and later graduated from Le Cordon Bleu’s Professional Cuisine program in Sydney. Inspired by the wonderful teachers who shaped her journey, Maureen began teaching as adjunct faculty in business, culinary, and nutrition programs across the country. She also founded Dinner Belles, LLC, supporting community connection through shared meals—something she remains passionate about today.
A chance meeting with CSCA founder Roberta Dowling in 2001 left a lasting impression. Twenty-four years later, Maureen returned to CSCA to continue her education, graduating from the Professional Pastry program.
Now, Maureen is thrilled to teach as a recreational instructor, combining her love of food, nutrition, and education—while having FUN.
“After all, good food and good company are keys to health… even when it’s pastry!”
Chef Molly
Chef Molly Langston grew up in a bakery in Boise, Idaho, literally sleeping in the back room when her parents had to bake croissants at midnight for the morning rush. She folded cake boxes, helped deliver wedding cakes, and treated her friends to eclairs after school. She was passionate about music and received a bachelor’s degree in Vocal Performance from Drake University, moving to Boston to pursue a career in opera. But eventually, Chef Molly found her way back to the kitchen and completed the CSCA Professional Pastry Program in 2015. Chef Molly then moved to Portland, Oregon where she honed her culinary skills as the Pastry Chef for Dundee Bistro and Higgin’s Restaurant.
Since her return to the Boston area, Chef Molly most recently worked at Puritan & Co. in Cambridge. She is excited to return to CSCA to teach recreational classes in pastry and baking. Chef Molly looks forward to sharing her knowledge and experience with bakers of all skill levels.
“Everyone has to eat something, but people choose to eat dessert because it is special. What a joy to be part of an extraordinary moment in someone’s day!”
Chef Nyssa
Chef Nyssa was born into a mixed heritage family in Long Island, NY but grew up traveling and living throughout the United States. She has a Bachelor’s degree in English Literature from SUNY Oneonta. Throughout her college years and after graduation, Chef Nyssa has worked in many restaurants throughout America, learning different cuisines.
In 2014, Chef Nyssa opened her restaurant Kismet in Naples, NY where she was the Executive Chef. In 2016, along with Kismet she also operated Snug Harbor on Keuka Lake in Hammondsport NY. Nyssa’s work has been featured in The Huffington Post, The Democrat and Chronicle, Rachel Ray Magazine, Zagat, 585 magazine, and Samantha Brown’s Places to Love.
Chef Nyssa’s cuisine is a reflection of her Mexican and Spanish heritage. Her love of cooking began at age five the day her father showed her how to make tamales and mole sauce. She’s been sharing that love ever since.
“What I love most about cooking is that you are never done learning. There will always be new techniques, ideas, and flavors to personally discover. Stay hungry for knowledge.”
Chef Pedro
Pedro is a full-time kitchen nerd who gets genuinely excited about everything related to food and eating.
Originally from Brazil, he holds a degree in Culinary Arts with a postgraduate specialization in Pastry and Chocolate works. His career has taken him through Michelin-starred kitchens as well as high-volume restaurants, where he developed a strong foundation in both precision and consistency. He was promoted to sous chef early in his career and later went on to found and operate his own culinary business, creating farm-to-table dinners, private events, and interactive cooking experiences.
His approach to cooking lives at the intersection of technique and intuition. He believes great food comes from a balance of discipline, attention to detail, and creativity—but most importantly, from heart. Years spent working long hours in demanding kitchens helped shape his perspective on food as a way to tell stories, create memories, and bring people together.
In addition to cooking, Pedro is also a certified flight instructor, reflecting his undying passion for teaching across multiple disciplines. Whether in the kitchen or the cockpit, he enjoys working with students of all ages and skill levels. His teaching style emphasizes respect, strong fundamentals, and doing things the right way—even when no one is watching.
He believes there is always something new to learn in the kitchen, and strives to make cooking approachable, engaging, and rewarding for everyone.
“The recipe for great cooking is the balance of skill and instinct, shaped by intention and love.”
Chef Peter
Chef Peter Cooney originally planned on pursuing a career in the tech world. However, everything changed after he learned about his school’s vocational culinary program. He fell in love with the comradery of the kitchen and discovered his passion for food. Chef Peter went on to work in a variety of different establishments including neighborhood restaurants, country clubs, and fine dining kitchens. Most recently, he worked as a private school Culinary Instructor where he taught middle and high school students with language based learning disabilities. Chef Peter is dedicated to fostering a warm, supportive environment where curiosity can grow into a genuine passion for cooking and food.
“Everyone starts somewhere, every mistake is just part of becoming a better cook. What matters is you took that first step into the kitchen.”
Chef Ploy
Chef Ploy Khunisorn is a native of Thailand. She went to Suan Dusit International Culinary School while she was working as a financial analyst in Bangkok. She came to the USA to earn a Master of Liberal Arts in Sustainability at Harvard University and a Master of Education at Cambridge College. She started teaching cooking classes in 2014. Having traveled to over 30 countries, she has learned to cook varieties of cuisine around the world. In her 9+ years of teaching experience, Ploy has taught over 6,000 students to cook and bake Asian, plant-based, gluten-free food and pastries. She received a Certificate in Plant-Based Patisserie from Le Cordon Bleu. She is also a graduate student in the Master of Gastronomy program at Boston University. Chef Ploy joined CSCA in 2023 and teaches in both the Recreational and Professional Programs.
“I believe in empowering my students to enhance their cooking skills and to explore different cultures through cooking classes from world cuisines.”
Chef Sarah
Sarah grew up in a large Italian and Finnish family, enjoying delicious celebrations. The warm feelings of cooking and baking with her parents and celebrating with family and friends influenced Sarah’s decision to pursue a degree in culinary arts and a career as a pastry chef. She went from ‘preparing salads’ of hydrangea leaves and magnolia buds in the sandbox, to inviting her parents to dine at her play-doh ‘restaurant,’ to working as a baker’s apprentice at the local bake shop during high school.
From there, Sarah pursued formal education, earning degrees from Newbury College and Boston College, and has happily worked at a variety of Boston establishments, including fine dining restaurants, high end caterers, large hotels, small gourmet cafes, and even a museum. She has held positions as pastry chef, cake decorator, server, and catering chef. Sarah comes away from these jobs with much appreciation for great flavors and quality ingredients, creativity and collaboration, and especially a love of hospitality. Most importantly, she found a love for teaching and training. You can find Sarah teaching many of our cake decorating, baking and cooking classes and series.
“One of my favorite things about teaching is that I get to learn too. Teaching is a beautiful way to contribute and a fun way to learn about each other, sharing stories and skills.”
Chef Simone
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 is the Assistant Director of Education as well as a Chef Instructor. He teaches Baking, Italian, and Pastry Arts in the Professional Programs, and continues to teach Recreational Programs.
“I have always loved the more intellectual element of food, and I find that the pastry arts are very satisfactory in this respect. At first glance, you start with a complicated set of rules, but once you develop a deeper understanding, you can enhance and perfect your craft with exquisite treats that both follow and break traditional guidelines.”
Chef Steve
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 also teaches in our Professional Programs.
“From experience, I know that with just a little time in the classroom, I can help kindle, or re-kindle, an excitement for food and cooking that changes people’s lives and that of their family and friends all around. We will eat three meals a day for the rest of our lives; why not eat something that tastes great?”
Chef Tali
Chef Tali Pinnolis grew up in the Boston Area cooking Jewish food with her mother and grandmothers. Her love of both food and art, led her to pursue a career as a pastry chef. She graduated from Johnson & Wales University in Providence with a Bachelor’s degree in Baking and Pastry Arts and an Associates degree in Culinary Arts.Tali went on to become the Executive Pastry Chef of The Country Club in Chestnut Hill, and later, the Executive Pastry Chef for the Alpine Restaurant Group. She is the former owner of Beech Tree Sweets, a Kosher catered dessert company and the current pastry chef and co-owner of Sweet Finale, a Keto cookie company. While building her business, she discovered a passion for teaching culinary arts. On top of teaching and cookie baking, Tali also serves as the Ambassador for the Boston chapter of Cake4Kids, a nationwide non-profit that delivers birthday cakes to underserved youth.