Richard J. Coppedge Jr.

Richard J. Coppedge Jr., a Certified Master Baker (CMB), is a Professor in the Baking and Pastry Arts department at the Culinary Institute of America. With over 33 years of teaching experience, he has developed courses such as Specialty Breads and Advanced Baking Principles, focusing on dietary modifications in baking.

• Education: BS and AS from Johnson & Wales University, Providence, RI.

His research interests emphasize creating recipes for individuals with dietary restrictions, including allergies, religious beliefs, and health preferences. He has authored the book Gluten-Free Baking with The Culinary Institute of America, highlighting his expertise in this area.

• Key Awards:
  • Marc Sarrazin Cup (CIA team), Salon of Culinary Arts, New York City (1996, 1997)
  • 1994 CIA Faculty Member of the Year
  • Diploma-Bread Display (1994–1995), New York Food Show
  • Bronze Medal, Individual Pastry Buffet (ACF)
  • Silver Medal: Bread Display and Judges Award: Sugar Display, Boston Food Show
  • Active member of the Bread Bakers Guild of America and Retail Bakers of America

Coppedge has extensive professional experience, including roles at Narragansett Bay Baking Co., The Dunes Club, Walt Disney World, and The Ritz-Carlton Hotel. He advocates for hard work and versatility in the culinary industry, encouraging students to explore non-traditional career paths beyond the kitchen.