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