Featured Chef

     

David Kamen, MBA, PCIII, CHE

Project Manager—CIA Consulting
The Culinary Institute of America

David Kamen is project manager for CIA Consulting. Chef Kamen is responsible for the planning and management of custom projects for professional foodservice operations. CIA Consulting tailors programs for the foodservice industry in research & development, flavor exploration, product testing and development, supplier and operator relations, and training and certification.

Before assuming his current position, Chef Kamen was a professor in culinary arts. He taught Culinary Skills Development, Seafood Identification and Fabrication, Meat Identification and Fabrication, and Breakfast Cookery in the college’s degree programs and various courses for industry professionals through the CIA’s Continuing Education Department. He also served as executive chef of St. Andrew’s Café, one of five award-winning public restaurants on the Hyde Park, NY campus that are also classrooms for students pursuing bachelor’s and associate degrees from the CIA.

A 1988 CIA graduate, Chef Kamen was chef/instructor at the New York Restaurant School prior to returning to his alma mater as a faculty member in 1999. He also served as culinary department chairman at the New York Food and Hotel Management School.

His professional kitchen experience includes positions at several New York City establishments, including banquet chef for the catering company Robins Wolfe Eventures, executive chef at the Fitzpatrick Manhattan Hotel, sous chef at the Novotel Hotel, and day chef at Poccino’s in the Empire Hotel. Chef Kamen is also chef/owner of Patience Desserts, a company that creates elaborate wedding and occasion cakes, caters events, and provides desserts to restaurants and gourmet shops. While a CIA student, he completed his externship field study as tournant and pastry cook at Manhattan’s famed Plaza Hotel.

A Certified Hospitality Educator (CHE), David Kamen holds bachelor’s and Masters of Business Administration degrees from Empire State College in addition to his CIA degree. He earned dual certification from the CIA and the American Culinary Federation as a ProChef Level III (PCIII) and Certified Executive Chef (CEC).

Chef Kamen has won many culinary competitions throughout his career, earning a gold medal and best meat display award at the 2010 Société Culinaire Philanthropique Salon of Culinary Art in New York City; gold medals at the Westchester Chefs Association Culinary Salon in 2007 and Chefs’ Championships in New York in 1999; silver medals at the 1997 International Geneva Society Salon of Culinary Arts and the 1996 Société Culinaire Philanthropique Salon of Culinary Art; and bronze medals at the 1997 Chefs’ Championships in New York and 1998 Feesers Culinary Competition in Harrisburg, PA.