Carl Schwartz

Carl Schwartz has a diverse work experience in the culinary industry. Carl started their career as a Line Cook at Brion's Grill from 2008 to 2011. After that, they worked as an Extern at Volt Restaurant and later at Family Meal in 2012. In 2013, Carl held various positions, including Lead Line Cook at Grandale Farm Restaurant, Waiter at The Culinary Institute of America, and Cook at OntheMarc Catering. Carl also worked as a Kitchen Captain at Buttermilk Falls Inn and Spa, where they were responsible for kitchen operations. In 2015, Carl joined Highland Baking Company as a Research Chef and contributed to their culinary research and development. Currently, Carl is employed at CSSI Marketing + Culinary, where they started as an Associate Research & Development Chef in 2017 and progressed to the roles of Culinary R&D Manager and Associate Director, Culinary R&D.

Carl Schwartz obtained an Associate of Culinary Arts degree in Culinary Arts and Related Services from The Culinary Institute of America, which they attended from 2011 to 2013. Carl further pursued a Bachelor of Professional Studies degree in Culinary Science/Culinology from the same institution, with a duration of 2013 to 2014. Additionally, they hold a certification in Servsafe from the National Restaurant Association.