Chef Noble Masi, CEPC, CMB, AAC, CHE
Noble Masi is currently serving as Ambassador for the Culinary Institute of America. He retired in August, 2000, as a professor in baking and pastry arts at The Culinary Institute of America, where he had worked since 1965. During his tenure he served as Chairman of the Baking Department, Coordinator of the Progressive Learning Year System, Director of Continuing Education as well as Director of Education.
In 1999 Chef Masi was named “Chef of the Year” but the American Culinary Federation. He earned 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 and added to his knowledge at the Food & Maritime Trades High School in New York City. He then studied at the American Institute of Baking and became a member of the American Society of Baking Engineers. He holds an associate degree in business and a Bachelor of Science degree in hotel and restaurant management from the University of New Haven, New Haven, CT.
Chef Masi is a member of the American Academy of Chefs (AAC) and the Order of the Golden Toque. He is a Certified Executive Pastry Chef (CEPC), a Certified Master Baker (CMB), and a Certified Hospitality Educator (CHE). He is a certified culinary judge for both the American Culinary Federation (ACF) and the Retail Baker’s Association. He has served as program Administrator for the ACF Master Chef Certification Program and founded the Mid-Hudson Culinary Association, where he serves as Chairman of the Board. He has also served two terms as National ACF Treasurer.