The Culinary Institute of America
Chef Eve Felder
She has been a leader in culinary education since 1994. Starting as a chef instructor at the The Culinary Institute of America (CIA), Eve rapidly rose to being the only female culinary associate dean leading a team of 45 chef faculty in developing curriculum and implementing operational processes for skill based laboratories, production kitchens, global flavors and techniques classes and for 3 public restaurants. In her capacity as an associate dean, she provided coaching and mentorship to all newly hired culinary faculty providing a pathway for their professional evolution from industry experts to world-class educators. Eve developed the Women in Leadership initiative at the CIA and coordinated multiple industry forums with leaders in the foodservice industry for 2800 students and staff members at the CIA.
With her wealth of knowledge and leadership capabilities in 2010, she was tasked with opening the first international campus for The Culinary Institute of America in Singapore. She has had the opportunity to build the college from the ground up including establishing business and financial practices to assuring that the education reflects the same gold standard as the baccalaureate degree in food business management does in the United States.
Chef Felder graduated with honors from the CIA in 1988 and received the Francis L. Roth Award for Outstanding Performance. She earned a bachelor's degree from the College of Charleston, in her hometown of Charleston, South Carolina. She received her Masters of Science degree at Rochester Institute of Technology in Rochester, New York. In 2007, she received the first Educator of the Year award from the national organization, Women Chefs and Restaurateurs. In 2011, she was honored with the Highest Leaf Award by the Women’s Venture Fund.
Prior to returning to her alma mater as a member of the faculty, Eve served as the chef at Chez Panisse Cafe in Berkeley, CA, where she worked closely with Alice Waters in assuring that the values of sustainability and support for local growers was adhered to on a daily basis. She has traveled throughout the world studying the historical connection between the culinary traditions and agricultural practices of different cultures. Her particular interest lies in understanding the impact of the global pantry on nutritional concerns for the 21st century.