Chef Michael Ciuffetti, CEC

Chef Instructor

Chef Ciuffetti has more than 40 years of professional cooking, kitchen management, training, and catering experience. He specializes in Italian, French, and international fine-dining cuisine, classical baking and pastry arts as well as ice carving.

Chef Michael brings over 13 years of teaching expertise. In his past teaching experience He initiated a Junior Competition team as chef advisor/coach and was a demonstration presenter at the New York Hotel and Lodging Show. As part of his ongoing duties, he plans daily lectures, demonstrations, and productions; and student success.

 

Education:

  • Culinary Institute of America
  • Years Teaching: 10

 

Teaching Philosophy:

“Everyone learns in different ways, so I use a variety of methods to assist them and to guide them through the educational process. Most of all, we try to have fun. It is easier to learn that way. I am committed to outstanding quality education, creativity, organization, and the continued growth of Le Cordon Bleu culinary arts students.”

 

Favorite foods to eat:

  • Anything Grandma makes for dinner

 

Awards/Affiliations:

  • Certified Executive Chef
  • American Culinary Federation
  • Epicurean Club of Boston Chef of the Year
  • Epicurean Club of Boston Chef Professionalism Award
  • ACF Great Bay Chef Professionalism Award
  • Over 20 Culinary Competition Medals
  • Ice Carving presentation, live shows and competitions
  • Chef/Coach Junior Culinary Team
  • Chef de Cuisine Chaine des Rotisseurs Dinner
  • Featured Presenter/Guest Speaker at Industry Food Shows and Special Events