Nassau BOCES Barry Tech appoints professional baker to faculty
Barry Tech Chef Instructor Danielle Chieffo
Professional baker and culinary instructor Danielle Chieffo has joined the faculty of Nassau BOCES Barry Tech career and technical education high school. Chef Chieffo will share her considerable industry and educational experience with the next generation of culinary professionals.
Chef Chieffo is proud to be the first female chef to be named culinary instructor at Barry Tech in the school's history. She is s no stranger to the Barry Tech culinary program, having served for the past three year’s as a teaching assistant. Now that she has a classroom of her own, she intends to continue and expand on the important work she has been doing. “What I love most about this program is that it’s all inclusive,” she said. “We teach all skill levels, confident in the knowledge that there is a job for everyone.”
Chef Chieffo, who's run her own custom bakery since 2012, has considerable industry experience under her toque. She was pastry chef at The Carltun, an elite dining destination on Long Island, and bakery assistant at Bare Naked Bakery in Bellmore. She has held managerial positions with the Whole Foods multinational supermarket chain as a shift leader, team leader and member of the bakery production team.
In addition to her work as a teaching assistant at Barry Tech, she has served as culinary instructor at the school’s annual Summer Camp, delivered in conjunction with Hofstra University. She has taught baking and cake decorating in the adult education program at Sewanhaka High School, and has served as a baking coach, delivering baking classes in schools and libraries throughout Long Island. She holds degrees in food service management, baking and pastry art from Johnson & Wales University.
“I’m doing what I love and sharing it with students who are as passionate about it as I am,” Chef Chieffo said of her position as culinary instructor. She is equally thrilled to be working in Barry Tech’s leading–edge kitchen facilities. “The home economics room I grew up with in high school doesn’t compare,” she observed. “Our students are learning in a real-world work setting with the equipment they will use in the industry. We are preparing them to do their very best, either in the workforce or in a college program.