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CIA’s Dieter Schorner
Still Inspiring and
Influencing at 75
Legendary Pastry Chef Continues to
Teach Undergraduates Every Day
Hyde Park, NY – Dieter Schorner, a leader in the pastry
field for decades, celebrates his 75th birthday today, June
19, 2012. His colleagues in the Baking and Pastry Arts
Department at The Culinary Institute of America (CIA)
presented him with a surprise birthday cake on June 18.
Schorner, a full professor at the not-for-profit culinary
college, has served on the CIA faculty since 1999. He was
one of the opening chefs for the Apple Pie Bakery Café on
the Hyde Park, NY campus in 2000 and currently teaches
Basic and Classical Cakes.
“Chef Schorner’s professional successes and
accomplishments in the industry are many. His ability to
create memorable desserts to the elite always came naturally
to him and many of his innovations are now standard in the
field of pastry,” said Thomas Vaccaro, dean of baking and
pastry arts at the CIA. “Dieter’s countless contributions have
shaped the curriculum of the CIA and prepared students
to become leaders in the industry. He always shares his
knowledge and the caring nature of this man humbles me
every day.”
Dieter was owner of Patisserie-Café Didier in
Washington, DC until selling it in 1998, and the restaurant
was named the third best in America by
Condé Nast Traveler
in 1994. Chef Schorner was previously executive pastry chef
for Warner LeRoy at Potomac Restaurant in Washington
and Tavern on the Green in New York. He was also pastry
chef at such distinguished locations as Le Cirque, Le
Chantilly, La Côte Basque and L’Etoile in New York; the
Savoy Hotel in London; and Cafehaus Konig in Baden-
Baden, Germany.
In 1988,
Time
magazine called Dieter Schorner the best
pastry chef in the United States. Food & Wine listed him
among “America’s Best Chefs” and Gourmet said Schorner
“is one of the indisputable grand masters of his métier.”
The native of Bavaria has prepared desserts for three U.S.
presidents, and every day, CIA students know how lucky
they are to continue to learn at the hand of this legendary
pastry chef, mentor, and teacher.