Chef Carolina Diaz

Quality Faculty and Staff

 From creating dishes inspired by fine art to preparing a new generation of chefs and restaurateurs – Triton College Culinary Department faculty member Carolina Diaz loves to share her passion for cooking, especially pasta.

Her skills and passion helped earn her the title of the 2018 Barilla Pasta U.S. Master of Pasta, as she beat out top chefs from across the country during the World Pasta Masters U.S. competition in Chicago this spring. Next, she’ll take the show on the road as she prepares to compete against chefs from around the world for the international title this October in Milan, Italy.       

Diaz, with the assistance of fellow Culinary Department faculty member Manny Uribe, wowed judges in the U.S. competition with her winning pasta dish, which translates from Italian to ‘The Tuna Hideout.’

“I was very surprised, I was in shock,” Diaz said. “We were up against some very good chefs.”

Diaz, who is originally from Northlake, attended Triton College as a student with plans to major in psychology, before changing course to pursue a career in the culinary and hospitality industry. In addition to serving as a faculty member of Triton’s Jerome J. Drosos School of Culinary Arts, she is also the head chef at Terzo Piano Restaurant, located inside of the Art Institute of Chicago. There, the self-described pasta specialist delights guests with Mediterranean cuisine, some of which is inspired by exhibits on display at the museum.

“I started making dumplings, from there I transitioned to pasta and it turned into a passion. Once I figured out I could make the dough myself, I fell in love with it. I enjoy making shapes with my fingers, it’s therapeutic,” she said.

This fall, she will teach Food Prep Essentials, Italian Cooking and Butchery courses to students enrolled in Triton’s renowned Culinary Program.

“We take a hands-on approach and take time to individually teach each student. That’s what students crave and I believe that is the best way to help students succeed in their careers,” she said.

Triton’s Jerome J. Drosos School of Culinary Arts features associate degree program in Culinary Arts, Baking and Pastry, Hotel/Motel Management and Restaurant Management. For more information or to enroll, contact Jerome J. Drosos School of Culinary Arts Program Coordinator Denise Smith-Gaborit at (708) 456-0300, Ext. 3624 email denisesmithgaborit@triton.edu or visit www.triton.edu.