Dominick Cerrone
Dominick Cerrone was the Director of Culinary Arts at The French Culinary Institute in New York City, one of the top programs in the world. His culinary experience comes from serving as a chef at Le Chantilly, Le Cirque, The Polo, Tavern on the Green and Le Périgord. He also helped to open the famed Le Bernardin, also in New York. He holds a degree in electrical technology and intends to incorporate more technology in the Institute's programs.
Dominick Cerrone | |
|---|---|
| Education | Hudson Valley Community College |
Education
AAS, Hudson Valley Community College, Troy, New York[1]
gollark: Otherwise you could probably run into weird edge cases and be stuck with it saying "typing" forever.
gollark: I think if they had a network issue it would *stop* saying "typing" after about 5 seconds.
gollark: Directly probably not, but there are 'betalight" things which convert the beta radiation (electrons) from tritium in a tube into light.
gollark: You can get GPS precision of a few metres or better nowadays. It's very neat.
gollark: Relativity has some effects on GPS because of the very precise timing involved.
References
- "FACULTY BIO: DOMINICK CERRONE". CIA. Retrieved 1 March 2019.
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