Chef Curtiss Hemm has an impressive resume and while he appreciates all of the opportunities and experiences he has had, he shares his recipe for building a life worth savoring. The ingredients may not be as exotic as we think. Chef Curtiss loves to teach and is passionate about getting people excited and eager to cook.
Chef Curtiss is the former Dean of Culinary Arts and Director of Online Programs at the New England Culinary Institute (NECI).
Prior to NECI Chef Curtiss was a Culinary Instructor and Program Coordinator at Paul Smith’s College of Arts and Science.
While at Paul Smith’s College Chef Curtiss spent several terms residing and teaching in Burgundy, France. Throughout his tenure as a Culinary Ambassador for the Cultural Immersion program he traveled extensively, lived like a local and experienced how the food and wine of France are embedded within the cultural heritage of its people and communities.
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.
Chef Curtiss’ recipes can be found monthly in Northern Home, Garden and Leisure Magazine.
In addition to the Carriage House Cooking School Chef Curtiss is the founder and owner of Pink Ribbon Cooking, a publishing company with a particular focus on helping to prevent, navigate and thrive in the presence of breast cancer. This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at