Luminita Cirstea

Associate Instructor,  College of Culinary Arts

Contact Information
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I explored my passion for breads through study at the San Francisco Baking Institute and the French Pastry School in Chicago.”

Bio

Before joining the International Baking & Pastry Institute at Johnson & Wales University, I was a telecommunication technician in Sibiu, a medieval town in Transylvania, Romania.

I had dreams of working in the food industry, but my parents, a history teacher and a landscape designer, had greater expectations for their only daughter. For a while, I pursued my parents’ dreams while putting my own on hold.

After my arrival to United States, I enrolled in the School of Culinary Arts at Kendall College in Chicago, where I received my degree in Baking and Pastry. Discovering my passion for breads, I continued my education at the San Francisco Baking Institute and the French Pastry School in Chicago.

My career accelerated from there, working with and for very talented chefs and amazing bakers in Europe and United States.

Areas of Expertise

  • Food Service Management
  • Baking and Pastry

Certifications

  • Bread Bakers Guild of America, Certified Artisan Bread Baker
  • Retail Bakers of America, Certified Master Baker

Awards

  • Johnson & Wales University, (2016). Dean’s Award
  • Johnson & Wales University, (2015). Teacher of the Year
  • New York Food and Wine Festival, (2014). 1st Prize Bread Showpiece
  • New York Food and Wine Festival, (2013). 1st Prize Bread Showpiece
  • New York Food and Wine Festival, (2012). 1st Prize Bread Showpiece
  • California Raisin Bread Board, (2009), Idea Prize Winner