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Adam Busby, C.M.C.,
C.E.C., C.H.E.
In addition to lending his unparalleled expertise to CIA Consulting
clients, Adam Busby serves as director of education at the CIA at
Greystone and is a former member and chairman of the culinary arts faculty.
Chef Busby was previously director of culinary programs at the Dubrulle International Culinary and Hotel Institute of
Canada in Vancouver and owned and operated two fine dining restaurants—Star
Anise and Cascabel—in the city. His culinary career
has also included positions in Michelin-starred restaurants in
France
and at the five-diamond Sandton Sun Hotel in Johannesburg,
South Africa. Chef Busby
is a member of the International Association of Culinary Professionals, Cuisine
Canada
, the
British Columbia Chefs Association, and the Canadian Federation of Chefs and
Cooks. |
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Ron DeSantis '81, C.M.C., A.A.C., C.H.E.
Ron DeSantis is project director
for CIA Consulting and a 1981 CIA alumnus. Chef DeSantis was
previously director of education services, team leader for curriculum
development, and a professor in culinary arts for the college. He held culinary
positions in restaurant and hotel kitchens worldwide, from Okinawa,
Japan
to Chicago
to Munich,
Germany.
Chef DeSantis's many professional honors include
induction into the American Academy
of Chefs (the honor society of the
American Culinary Federation), and earning the ACF's President's Medallion for his contributions to the master chef exam. A
successful culinary competitor, his many wins include a gold medal at the ACF
National Championship. Along with his CIA degree, Chef DeSantis holds an M.B.A. from Empire State College in Saratoga
Springs, NY. |
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Mark Erickson '77,
C.M.C.
Mark Erickson is the CIA's vice president—dean of culinary
education and also oversees all operations at the CIA at Greystone. Chef
Erickson was previously director of culinary education at the Hyde
Park campus and served on its faculty. His career in foodservice
includes positions at some of the industry's most prestigious operations, from
the Palace Hotel in Gstaad,
Switzerland
to the
Greenbrier Hotel in White Sulphur Springs, WV to the Cherokee
Town and Country Club in Atlanta,
GA. In addition, Chef Erickson is the
founder and co-owner of Woodsmoke Provisions, a
producer of smoked and value-added seafood products for wholesale, retail, and
airline catering distribution. He was a member of the gold medal-winning U.S.
Culinary Olympic Teams in 1980, 1984, and 1988, and part of the
U.S.
team that won the 1986 Culinary World Cup. A CIA alumnus, Chef Erickson also
holds a B.S. in Restaurant & Hotel Management from the University
of New Haven and an M.B.A. from Marist
College in Poughkeepsie,
NY. |
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Dr. Victor Gielisse, C.M.C., C.H.E.
The associate vice president of CIA Consulting, Victor Gielisse previously served for seven years as the CIA's
dean of culinary, baking, and pastry studies, overseeing faculty, curriculum,
and education for these areas in the college's degree programs. Dr. Gielisse's culinary expertise was honed in the kitchens of
the
Netherlands,
Germany,
Switzerland,
Southern Africa, and the
United
States. He was chef/owner of the Ivy
Award-winning Actuelle restaurant in Dallas,
TX and president of the consulting firm
CFT/Culinary Fast-Trac and Associates Inc. Chef Gielisse was also manager of the CIA's gold-medal-winning
Culinary Team 2000 and a member of the 1984 U.S. Culinary Olympic Team and the
1986 U.S. National Team that won the first Culinary World Cup. His many
industry honors include being named one of "The 50 New Taste Makers" by Nation's
Restaurant News and "Best Seafood Chef in
America"
by Restaurant Business. The author of Cuisine Actuelle and In Good Taste, Chef Gielisse holds a B.S.,
M.B.A., and D.B.A. from California Coast
University in Santa
Ana, CA. |
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Rudy Speckamp, C.M.C.
Rudy Speckamp is the senior
culinary consultant for CIA Consulting. Chef Speckamp was
previously executive chef and proprietor of Rudy's 2900 restaurant in Finksburg,
MD, which for 16 consecutive years earned
the DiRoNA Award from the Distinguished Restaurants
of North America. As a CIA adjunct faculty member, Chef Speckamp has taught Advanced Cooking in the bachelor's
degree program as well as a variety of continuing education courses for
industry professionals. He has more than four decades of kitchen experience in
fine dining in the
United States
and Europe. Chef Speckamp's many accolades and awards include receiving the Governor's Citation from the
State of Maryland four times,
"Best Chef" honors from Baltimore
magazine seven consecutive years, the 1994 Restaurateur of the Year Award from
the Maryland Restaurant Association, and the 1990 Outstanding Culinary
Achievement Award from the Chaîne des Rôtisseurs. |
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