Meet Robert Briggs

Robert Briggs was a longtime professor and administrator at The Culinary Institute of America and a barbecue enthusiast who, in addition to his many courses in the college’s degree programs, taught the school’s perennially popular Low and Slow adult education course. During his tenure at the CIA, he also oversaw two of the school’s award-winning restaurants, The Escoffier Restaurant and St. Andrew’s Café, and served as associate dean for advanced cooking and assistant director for continuing education. Before joining the faculty of the CIA, he held various chef positions in restaurants across the country.

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