David Kamen Bio in PDF Format, (144 KB)
Chef David Kamen,
PCIII, C.E.C., C.H.E.
Professor of Culinary Arts
The Culinary Institute of America
David Kamen is a professor in culinary arts at The Culinary Institute of
America (CIA). A 1988 graduate of the CIA, Chef Kamen was chef/instructor at
the New York Restaurant School before returning to his alma mater. He also
served as culinary department chairman at the New York Food and Hotel
His professional kitchen experience includes positions at several New
York City establishments, such as banquet chef for the catering company Robins
Wolfe Eventures, executive chef at the Fitzpatrick Manhattan Hotel, sous chef
at the Novotel Hotel, and day chef at Poccino's in the Empire Hotel. While
a student at the CIA, he completed his externship field study as tournant and
pastry cook at Manhattan's Plaza Hotel.
Chef Kamen is also chef/owner of Patience Desserts, a company that
creates wedding and occasion cakes, caters events, and provides desserts to
restaurants and gourmet shops. He is also owner and chief consultant of CDK
Food Service, an organization that provides myriad solutions to all facets of
the food service industry.
A Certified Professional Chef (PCIII), Certified Executive
Chef (C.E.C.), and Certified Hospitality Educator (C.H.E.), he holds a
bachelor's degree from Empire State College in addition to his CIA degree.
Chef Kamen won silver medals at the 1997 International Geneva Society
Salon of Culinary Arts and the 1996 Société Culinaire
Philanthropique Salon of Culinary Arts in New York City. He won bronze medals
at the 1997 Chefs' Championships, in New York, and at the 1998 Feesers
Culinary Competition, in Harrisburg, Pennsylvania. He won gold medals in 1999
at the Chefs' Championships in New York, and in 2006 at the Westchester
Chefs Association Culinary Salon.
Chef Kamen was co-contributor of recipes for Keep the
Beat Recipes: Deliciously Healthy Dinners, launching
Keep the Beat is a trademark of the U.S. Department of Health and Human Services.
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