|
Certified Master Chef (C.M.C.) Mark Erickson is Vice President for Continuing Education at The Culinary Institute of America (CIA). He also serves as managing director of Greystone, the CIA’s branch for continuing education in St. Helena, CA.
An honors graduate of the CIA class of 1977, Chef Erickson was director of culinary education at the Hyde Park campus from 1988 to 1990. Prior to that, he was a faculty member for three years and department head for one year. His career also includes serving as chef garde manger of the Palace Hotel in Gstaad, Switzerland, executive sous chef of the Greenbrier Hotel in White Sulphur Springs, WV, and executive chef of Cherokee Town and Country Club in Atlanta, GA.
A native of Alexandria, Minnesota, Chef Erickson was a member of the gold medal-winning United States Culinary Olympic Teams in 1980, 1984, and 1988, and part of the U.S. team that won the 1985 Culinary World Cup. He earned Crystal Chef honors by having the highest score in the ten-day Certified Master Chef examination administered by the American Culinary Federation in 1985.
Mr. Erickson holds a Bachelor of Science degree in Restaurant & Hotel Management from the University of New Haven and a Masters Degree in Business Administration from Marist College.
| 