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Tina Casaceli graduated from the Culinary Institute of America, and then went on to perfect her skills in some of New York
City's acclaimed restaurants such as Mad 61, Manhattan Ocean Club, and Burke & Burke. Today, she teaches the next generation of pastry chefs and bread bakers at the renowned French Culinary Institute as the Director of Pastry and Bread Arts, a program that graduates over 800 pastry chefs each year. She is also a member of many leading industry organizations including Woman Chefs and Restaurateurs, American Institute of Wine and Food, and the James Beard Foundation, to name a few.