Chef Paul tells the story of his amazing journey through health challenges that led to surgery and ended with a decision to improve his diet that then changed his life and health. He also shares his secrets to healthier cream style soups.

As a professor at the Culinary Institute of America and collaborator with Harvard T.H. Chan School of Public Health, he has the skills necessary to teach us how to make healthy food more delicious and versatile.

Click here to watch the workshop. 

Presenter Bio

Paul DelleRose is a professor of culinary arts at The Culinary Institute of America (CIA) in Hyde Park, NY. Paul teaches non-commercial foodservice and high-volume production in the college’s degree programs. He was instrumental in designing the course, which operates on “The Line,” a teaching kitchen in the CIA’s student dining venue known as The Egg. Through lectures and hands-on practice, Paul’s students learn the skills necessary for a successful non-commercial high-volume foodservice operation. 

Paul also helped develop the curriculum and taught the two cohorts of a joint pilot study with the CIA and Harvard T.H. Chan School of Public Health. The study involved a multi-dimensional approach to training consumers to eat better through healthy cooking techniques and lifestyle modifications and is a regular presenter at the Healthy Kitchens Healthy Lives conference. 

Paul is a 1994 CIA graduate and returned to his alma mater as a faculty member in 2007. Before that, he was a consulting executive chef for Cornerstone USA. 

His professional experience also includes serving as executive chef for the Doubletree Hotel and Hilton in Tarrytown, NY and executive chef and partner at Civile’s Venice on the Hudson among other various positions at restaurants and hotels throughout NYC. 

A Certified Hospitality Educator (CHE), Paul holds a bachelor’s degree in education from Empire State College of the State University of New York. He also studied at the Windows on the World Wine School. (Hyde Park, NY)