Shirley Cheng, MS, CHE

Shirley Cheng

Shirley Cheng, MS, CHE is a professor of culinary arts at The Culinary Institute of America (CIA), where she teaches cuisines and cultures of Asia in the college’s degree programs. She earned an associate degree from Sichuan Culinary Institute in Sichuan, People’s Republic of China; a bachelor of arts from Sichuan University; and a master of science in hospitality administration from Johnson & Wales in Providence, RI. Today, with 38 years of experience in the food industry and culinary education, she is an accomplished and respected professor in Asian cuisine, with a specialization in the Sichuan regional cuisine of China. Named CIA Faculty Member of the Year in 1996, Shirley has judged several master chef exams at the college and was a member of the CIA team that won the coveted Marc Sarrazin Cup at the Salon of Culinary Arts in New York in 1996 and 1997. She also was the gold winner of the Japanese Ingredient Culinary Challenge Recipe Competition in New York in 2011 and has had numerous articles appear in culinary and educational publications, both nationally and internationally, including Plate and Global Cuisine magazines. She has been interviewed as a special consultant for Chinese, Korean, Japanese, Vietnamese, and American publications on topics ranging from flavor profiles to the future of culinary education. In addition to making several conference presentations, Shirley is featured in a number of instructional and culinary competition videos broadcast on PBS,, and the Food Network. (Hyde Park, NY)