Member DashboardThe Culinary Science Kitchen & Laboratory sponsored by NAFEM
The Culinary Science Kitchen & Laboratory sponsored by NAFEM at the CIA’s Hyde Park campus is home to the college’s Bachelor of Professional Studies in Culinary Science degree. Students in the program are developing the expertise to work in the food research and development environment to create foods for the future – whether that is in a research kitchen for an independent restaurant, or in the product development laboratory of a leading food company. Learn more about the college’s academic programs here.
Culinary science faculty
Ted Russin
Acting Dean- School of Culinary Science and Nutrition
Suki Hertz
Associate Professor
J. J. Lui
Associate Professor
Marisa Monaghan
Lecturing Instructor
Allison C. Righter
Lecturing Instructor
Jonathan Zearfoss
Professor
CIA NAFEM ambassador
Chef Adam Busby, CMC, CHE, is an invaluable resource to the NAFEM/ CIA Collaboration. Not only does Chef Busby serve as an informal resource, but he has written for the NAFEM Member Newsletter and provides culinary support and guidance during The NAFEM Show.
After completing his culinary studies in Canada, Chef Busby migrated to France to work in several top-rated Michelin starred restaurants. Chef Busby then moved to Johannesburg SA, where he oversaw the kitchens of a five-diamond hotel before returning to Canada. After several years as chef at Bishop’s restaurant, Chef Busby opened his own fine dining restaurants before being hired to direct the culinary programs at the Dubrulle International Culinary and Hotel Institute of Canada. Chef Busby joined the CIA at their California campus in July 2000 as a faculty member, and eventually as the Director of Education. In 2011, Chef Busby joined Avenir, as VP of culinary research before rejoining the CIA in 2014 as Director of Special Projects. He now serves as General Manager of Greystone.