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Connecticut Culinary Institute's Director of
Education, Chef Paul Montalto is a National Gold Medal Winner
 Chef Paul Montalto, CCI's Director of
Education, recently won a Gold Medal at the American Culinary
Federation's 2004 National Convention. Chef Paul has been with
the Connecticut Culinary Institute since January of 1996, and
was recently promoted to the Director of Education. Chef Paul
not only holds true to all of his responsibilities as a Chef
Instructor and now the Director of Education, but spends time
competing in tallow sculpture competitions. The most recent
competition was in Orlando , where he won not only a Gold
Medal, but also was awarded Best in Show, and First Place for
his tallow sculpture of a Centaur. Chef Paul won, one of two
gold medals awarded at the show!
Tallow is an animal fat (principally mutton and beef) used
as a source of fat in cakes mixes, shortening and cooking
oils. A Centaur is half man and half horse, Centaurs represent
the struggle within each heart between good and evil, passion
and propriety, forgiveness and retaliation, belief and
disbelief, the reasoning mind and the unreasoning beast.
Chef Paul will enter a new and improved sculpture of a
Centaur when he competes in the Culinary Olympics in Germany ,
this October! The Connecticut Culinary Institute could not be
prouder of Chef Paul and all that he has accomplished.
Everyone wonders how he manages to be an amazing sculptor
while being a wonderful Chef Instructor and now the Director
of Education. Congratulations Paul and bring home the Gold
again! Good Luck in Germany , we are sure you will do great!
The Connecticut Culinary Institute gains ACF
accreditation for the Advanced Culinary Arts Program
The Connecticut Culinary Institute is pleased to
announce that on July 15, 2004 the American Culinary
Federation (ACF) Accrediting Commission met and approved our
request for accreditation for the Advanced Culinary Arts
Program. According to the ACF website, the ACF Accrediting
Commission is the National Accrediting Commission for the
culinary, pastry, and educational programs at post-secondary
institutions. The process of accreditation ensures that
industry standards are met within the educational environment.
We are proud and pleased to carry this accreditation along
with our others and are honored to have been so well reviewed
by the American Culinary Federation's Accrediting Commission.
We look forward to years of working closely with the ACF and
continuing to meet and exceed their expectations.
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