Noble Masi retired as a professor in baking and pastry arts at The Culinary Institute of America (CIA) in 2001. Chef Masi was named a CIA Heritage Professor in 2006. During his 36-year tenure, he served as chairman of the baking department, director of continuing education, and director of education.
Chef Masi was named Chef of the Year by the American Culinary Federation (ACF) in 1999. He earned the ACF’s Professionalism Award in 1996, and was the organization’s Educator of the Year in 1982.
He was introduced to the foodservice industry through his family's bakery. He studied at the American Institute of Baking.
Chef Masi is a member of the American Academy of and the Order of the Golden Toque. He is a Certified Executive Pastry Chef (C.E.P.C.), Certified Master Baker (C.M.B.), and Certified Hospitality Educator (C.H.E.).
He founded the Mid-Hudson Culinary Association, where he served as Chairman of the Board.
Chef Masi is the author of Baking Fundamentals (Prentice Hall, 2006).