The Culinary Institute of America Consulting
Brad Barnes, Certified Master Chef, is director of consulting and industry programs at The Culinary Institute of America (CIA) in Hyde Park, NY. Chef Barnes is responsible for the oversight of The CIA's ProChef® certification, labor force development programs and custom professional training. He also consults globally with a variety of clients—from educational institutions to real estate developers and non-commercial foodservice providers—regarding operational excellence and change architecture.
A 1987 CIA graduate, Chef Barnes has also served as the college’s senior director of culinary education and senior director of continuing education. Before joining the education administration at his alma mater in 2009, he was president of GigaChef, LLC and chef/owner of B&B Solutions in Purchase, NY; corporate executive chef for the ITB Restaurant Group and executive chef at its restaurants 64 Greenwich Avenue in Greenwich, CT and Black Bass Grille in Rye, NY; and executive chef at Nancy Allen Rose Catering in Greenwich and The Brass Register at Four Squares in Chattanooga, TN.
Brad Barnes is co-author of So You Want to Be a Chef?, So You Are a Chef, and The American Culinary Federation’s Guide to Culinary Certification. He is the former national Certified Master Chef Committee chair for the American Culinary Federation (ACF) and a past chair of the ACF National Certification Commission. He is an ACF-certified culinary competition judge and certified by the World Association of Chefs Societies as an international judge.