Andi Sciacca works with The Culinary Institute of America’s Food Business School as program designer and capstone faculty member. In her current role with FBS, she is focused on faculty and instructional development, student mentoring, and program design and delivery.
Ms. Sciacca previously served the CIA as a member of the faculty, as assistant dean of faculty and instructional development, and as the founding director of the Center for Excellence in Teaching and Learning. Her teaching career includes faculty positions with The City University of New York, The State University of New York, Marist College, Bard College, and The Global Center for Advanced Studies. She is also a faculty member at the Milwaukee Institute of Art + Design.
Currently ABD in her doctoral research with The European Graduate School, Ms. Sciacca is working on her dissertation under the supervision of EGS dean and program director Dr. Christopher Fynsk. Her areas of research include the relationship between experiential education models (specifically culinary education), virtue ethics, and philosophy. Prior to the EGS, Ms. Sciacca began her graduate work as a City College—CUNY Fellow in the fields of labor studies, literature, and cultural studies. During her time at CUNY, she was also appointed the David Markowitz Poetry Fellowship, the Alice Sellers Fund Prize, the William Bradley Otis Fellowship in American Literature, and an Isaacs Scholarship in classical studies for philosophy and classical languages. She also earned a certificate in Social Impact Leadership from the UC Berkeley-Haas School of Business. Ms. Sciacca worked as a course catalyst for the +Acumen Corps–and as an academic mentor for the Berkeley-Haas joint venture with Philanthropy University. She is certified as a Quality Matters peer reviewer and subject matter expert for online learning–and is certified to confer Certified Hospitality Educator designations for the American Hotel + Lodging Educational Institute. She is also a Certified Lean Launch Educator for training faculty in lean launch and lean startup methodologies in the fields of entrepreneurship and innovation.
Ms. Sciacca currently serves in leadership roles for several nonprofits, including the Junior League of Milwaukee, CultivateMKE, The Commons, Co:Lab, Food:Lab MKE, Big Brothers Big Sisters, The Woman’s Club of Wisconsin, and The MKE Food School. An active member of the American Culinary Federation, the National Restaurant Association, The Wisconsin Restaurant Association, The Milwaukee Food Council, and the Institute of Food Technologists, Ms. Sciacca also mentors startups in the food, tech, and education sectors. She served as a program coach for Seth Godin’s Business of Food Workshop and as a graduate degree thesis advisor for Green Mountain College during its merger with Prescott College’s masters of science in sustainable food systems program. She is a lifetime member of Kappa Delta Pi International Honor Society and a lifelong member of the Girl Scouts of the USA.