Dina Altieri

Chef Instructor
California School of Culinary Arts
South Pasadena, California

Early Years

When the California School of Culinary Arts opened in 1994 as a training facility for aspiring culinary and business professionals, Chef Dina Altieri was well into her professional culinary career. After graduating second in her class (with perfect attendance) from the Culinary Institute of America in Hyde Park, New York, she became the youngest member of the CIA Corporation's Alumni Committee where she served 5 years doing recruiting, fundraising, and alumni affairs.

Chef Altieri's path eventually led her to Los Angeles, where she held an Executive Chef position with a catering company before joining the staff at CSCA. Before assuming her current position as Chef Instructor, when asked what she did for a living, Chef Altieri would reply "I am a chef". Now, her answer is "I am a teacher", with the true passion of her career being teaching.

Current Projects

Although she has taught many courses at the school, her current focus is on Hot Foods Production, which is basically an international course on complete dishes such as appetizers and entrees. This includes food pairing, plate design, textures and colors, while placing a strong emphasis on real industry qualities that are necessary to become a chef, such as organization, speed, and technical cooking skills. In addition to being the "Team Leader", Chef Altieri has had a strong hand in developing the curriculum for Hot Foods, and trains all of the new teachers that start in the department.

In addition to her numerous responsibilities as Chef Instructor, Chef Altieri also doubles as Externship Coordinator, overseeing CSCA's outstanding program which enables students to practice their newfound skills at some of Southern California's leading restaurants. In Chef Dina Altieri's own words: "I truly enjoy this industry and all of the opportunities it has presented to me. I enthusiastically teach my students about a career that I love. Together we share a common thread about our passion for food, and through their learning I have become a better chef".

The California School of Culinary Arts (formerly known as the Southern California School of Culinary Arts) offers Le Cordon Bleu Culinary Program, combining classical French techniques with cutting-edge American technology and training. The program includes 1200 hours of intensive, hands-on, small lab classes under the technical guidance and close supervision of skilled Chefs. Students are encouraged to explore their own styles, creativity, and cultural backgrounds, while acquiring the knowledge and skills necessary to excel in the culinary world. Le Cordon Bleu's partnership with the CSCA is in addition to its famed Paris location and schools located in London, Tokyo, Ottawa, and Sydney.

Recognition

Chef Altieri was one of the many female chefs featured in the book A Woman's Place Is in the Kitchen: The Evolution of Women Chefs by Ann Cooper (John Wiley & Sons, Dec. 1997). Within the book, which outlines the history of women in food service, she is quoted as saying, "dipping my feet into a male-dominated field made the challenge very exciting".

The California School of Culinary Arts is located at 1416 El Centro Street. For more information call toll free at (888) 900-CHEF, or visit their web site at www.scsca.com.