Chocolatier Ginger Elizabeth Hahn ’03, Julia Child’s Guidance
CIA Alumni Bio
From an early age, Ginger Elizabeth Hahn was curious about cooking but it was a summer camp atthe CIA in Hyde Park, NY.”
“I knew ” href=”https://www.ciachef.edu/cia-faculty-profiles/” target=”_blank” rel=”noopener noreferrer”>The chef-instructors brought years of experience to the classrooms and kitchens. I wanted to achieve pastry excellence and the CIA gave me the skills to reach for my goal.”
Training with the Best
After graduation, Ginger apprenticed under World Pastry Cup gold medalist En-Ming Hsu ’92 at the Ritz-Carlton in Chicago. “It was an amazing, intense learning experience. We would test dishes 10, 15, even 20 times before they made it onto the menu,” says Ginger. “Without the CIA I wouldn’t have worked with En-Ming. baking and pastry arts at The Culinary Institute of America in Hyde Park, NY. She is the owner and chocolatier at Ginger Elizabeth Chocolates in Sacramento, CA.