Chef Curtiss Hemm

Chef Curtiss is the former Dean of Culinary Arts and Director of Online Programs at the New England Culinary Institute.  Additionally Curtiss was an instructor and program coordinator at Paul Smith's College of Arts and Science. 

Specializing in the artistic presentation and preparation of food, Chef Curtiss is the author of Garde Manger: The Cold Kitchen, a contemporary culinary textbook focused on the preparation and artistic expression of charcuterie, salads, sandwiches, buffets and decorative sculptures. View Curtiss Hemm's profile 

Chef Curtiss is the founder of Pink Ribbon Cooking, an independent publishing company that specializes in supporting those touched by breast cancer as they transition to a healthy diet.is an active advocate for those touched by cancer.  

Chef is also keenly aware that policy and advocacy affect change; as such he is a board member for the Cancer Patient Support Foundation, a past member of the Vermont Hope Lodge Advisory Committee, a member of the American Cancer Society of Vermont Volunteer Leadership Committee, a participant on the Champlain Valley Healthy Lifestyles Collaborative (through the George Washington School of Medicine & Health Sciences) and he serves on the Vermonters Taking Action Against Cancer Quality of Life Work Group.