Noble Masi retired as a professor in baking and pastry arts at The Culinary Institute of America (CIA) in 2000. As one of the three longest serving professors in the history of the college, Chef Masi was named a CIA Heritage Professor in 2006. During his 35-year tenure, he served as chairman of the baking department, coordinator of the Progressive Learning Year system, director of continuing education, and director of education.
Chef Masi received the American Academy of Chefs Lifetime Achievement Award in 2010. He 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 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.
An advisor to the Culinary Institute of Canada and the University of British West Indies, Chef Masi is a member of the American Academy of Chefs (the ACF’s honor society) 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.). Chef Masi has served as chairman of the Retail Bakers Association’s Master Bakers’ Exam.
He has served as program administrator for the ACF Master Chef Certification Program and founded the Mid-Hudson Culinary Association, where he served as Chairman of the Board. He has also served two terms as national ACF treasurer.
The author of Baking Fundamentals (Prentice Hall, 2006), Chef Masi holds an associate degree in business and a bachelor of science degree in hotel and restaurant management from the University of New Haven in New Haven, CT.
Chef Masi Is a ACF certified judge , has served as lead judge for several NACUFS events and Taste of the World UMASS Culinary Classic
Chef Masi has joined Hospitality Performance Partners as Corporate Executive Chef and will present on Thursday, with John Masi