Certified Executive Pastry Chef
Certified Culinary Educator
An avid learner, Chef Anthony Battaglia has completed two degrees at IUP and has begun his studies in a third.
Battaglia holds a BS degree in accounting and a master's degree in adult and community education and has started the master's degree program in employment and labor relations.
He earned his culinary degree from Pennsylvania Culinary Institute in Pittsburgh and has achieved certified executive pastry chef and certified culinary educator certifications from the American Culinary Federation. Chef Battaglia has completed additional culinary training and studied in Paris at Le Academie du Vin, Hotel Ritz, LeCordon Bleu, and LaVarenne.
Chef Battaglia brings a wide range of industry and teaching experiences to his students. He held positions in prestigious private clubs and was also the executive pastry chef at the Pittsburgh Hilton and Towers for six and a half years.
In his current position at IUP, which he began in 2006, Chef Battaglia instructs students in the Baking and Pastry Arts program. He previously taught pastry arts at Pennsylvania Culinary Institute for seven years.
In addition to his extensive teaching and industry experience, Chef Battaglia is an avid culinary competitor. He has competed and medaled in numerous ACF-sponsored competitions and was invited to assist and attend the World Pastry Championships in Las Vegas on two different occasions. He also participates in judging junior competitions to encourage the next generation of chefs and pastry chefs.
He continues to keep up to date with current pastry trends by studying advanced pastry techniques in workshops led by the industry's premier pastry chefs.
Chef Battaglia believes in giving back to the community and participates monthly at the local food bank. He encourages his pastry and culinary students to join him in this service-learning experience.
When not busy sharing his knowledge and experience with students, Chef Battaglia enjoys golfing and running, where he has completed 12 marathons.
Photos below: Left, Chef Battaglia working with a Baking and Pastry student. Right, award-winning competition cake with fondant frosting and gum paste flowers.
