Chef Avram Wiseman is a highly experienced professional chef and culinary educator. Early in his career, he held an astonishingly diverse number of positions in a wide array of settings—Banquet chef at the Tan a Tar Marriot, Missouri, Chef Garde Manger at the Garden City Hotel, Executive Sous Chef of the kitchen at the United Nations, and Executive Chef at the Riverhouse Restaurant in New Jersey (where he earned 4 stars from the Asbury Park Press). Chef Avram is more than just a little familiar with the demands of the kosher kitchen, having served as the executive chef for Lederman Caterers in Queens, Kay Caterers in NYC, President Caterers in Long Island, and Paradise Caterers at Marina Del Ray in The Bronx. Chef Avram began teaching, his true passion, in 2000 at The Art Institute of New York. Over the six years he spent there, he earned a CHE certification in hospitality education and completed coursework in teaching methodology. Chef Wiseman was made Dean of Student Affairs at CKCA in Sepetember 2010 and teaches the Professional Training Program in Culinary Arts as well as many of our recreational classes. We are extremely fortunate to have someone as knowledgeable, charismatic, and inspired as Chef Wiseman as part of our team.
Chef Robert Pertusi is a professionally trained chef and natural educator. His career in the food business began with the Air Force where he worked as a cook in the service clubs at his base. The rigorous military training taught him to be disciplined and to take pride in his work. After leaving the Air Force, Chef Pertusi earned his associate’s degree from the prestigious Culinary Institute of America. His first job out of school was as an apprentice at the world-famous Four Seasons restaurant in New York. From there, Chef Pertusi worked as a chef on cruise ships—including the S.S Rotterdam, hotels—including the Garden City Hotel, and restaurants—including the Oyster Bar at Grand Central Station and the landmark Amber Lantern restaurant. He went on to become the chef of his own business, a fine-food and catering establishment in New York City called the Culinary Kitchen which had a successful 10 year run. Chef Pertusi began teaching culinary arts with the Career Academy of New York City, where he rose to the rank of senior chef-instructor. He is currently the Executive Chef at The Esplanade Luxury residence on Staten Island and is continuing his love for teaching and sharing his vast experience of culinary arts as an instructor of our career training program and popular Culinary Bootcamp series. We are fortunate to have him as part of our team.
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The French macaron is one of the most in demand dessert items out there today. Learn to create your own at CKCA with pastry chef Ellen Sternau.REGISTER NOW!
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