Joseph Thibault

Background

About Joseph Thibault

I am a passionate, hardworking and dedicated person. I am in love with food and culture and the way that what we eat can bring us together and help us to share experiences. I have been in the culinary field for 5 years now and have many experiences working for very different companies and restaurants. I first fell in love with cooking while working for legal seafoods in Boston, Massachusetts and haven't looked back since. Since coming to the Culinary Institute of America I have learned to harness the skills required for being a great cook and eventually a chef. Cooking around the world in cuisines as well as learning technical skills such as fish fabrication and butchery has made me a well rounded employee capable of many different jobs. Working for several Farm to Table style restaurants has helped to cement in me a love that I have always had for nature and protecting our food system and way of life. I like to be outside as much as possible, enjoying the sunlight and have no problem getting my hands dirty. I continue to grow each day while attending school at the CIA, every day is a test of how I can be better than the day before and that applies to anything I am responsible for.