Noah Carroll is a culinary professional with extensive experience in pastry arts, having served as a Lecturing Instructor at The Culinary Institute of America since July 2017. Prior to this role, Noah was the Executive Pastry Chef at Meyers / Claus Meyer from April 2016 to July 2017 and at Dominique Ansel Bakery from May 2014 to April 2016. Additional experience includes positions as Executive Pastry Chef at Cafe Boulud from October 2010 to September 2013 and as Pastry Sous Chef at Dinex and Cafe Boulud. Noah began a career in teaching as a Teaching Assistant at the Culinart Institute of America. Educational achievements include an Associate of Arts degree in Baking and Pastry Arts and a degree in Pastry Management from The Culinary Institute of America.
This person is not in the org chart
This person is not in any teams
This person is not in any offices