Cathy Jörin, Director of The Food Business School of The Culinary Institute of America, St. Helena, CA

Before she became the director of The Food Business School of The Culinary Institute of America, Cathy Jörin spent two years as the Vice President of Sales and Marketing at The Perfect Purée of Napa Valley, where she developed in-depth knowledge of the products’ many uses.

“I like to use The Perfect Purée in a variety of ways — as an ingredient in desserts and beverages and as a flavor booster in sauces, vinaigrettes and savory dishes. Ginger is one of my all-time favorite flavors and The Perfect Purée Sweet Ginger Puree makes it very easy to add that favorite to almost any dish”.

Cathy’s Raspberry Yogurt Mousse Cake was very popular at the bakery she owned for six years in Petaluma with her husband, Robert, a baker and pastry chef. Robert now uses the recipe in his classes at The CIA Greystone, where he’s a professor of baking and pastry.

The Food Business School was founded in 2015 as the CIA’s center for executive and graduate education. Cathy leads administration and operations and works closely with CIA Provost Mark Erickson on key aspects of the Food Business School’s strategic plan and partnership development.

Cathy has enjoyed a long and rewarding career with The CIA, most recently as Director of Special Projects & Planning for the Strategic Initiatives Group. Cathy continues to serve as the Strategic Initiatives Group’s liaison and project leader in Asia. Previously, she held positions as Director of Business Analysis for Continuing Education and Associate Director of Education at the CIA’s Greystone campus.

Cathy is a former member of the Board of Directors of Women Chefs & Restaurateurs (WCR) and a current member of the San Francisco Chapter of Les Dames d’Escoffier.