A graduate of the Culinary Institute of America majoring in Baking and Pastry Arts, Chef Joe DiPaolo has worked in various aspects of the pastry industry. He worked at the Short Hills Hilton for the Dining Room restaurant, traveled to Matsumoto, Japan as the pastry chef of Sweet Foods Inc., and for M&M Mars as a research and development pastry chef. He became an instructor at Le Cordon Bleu College of Culinary Arts in Tucker, Georgia in 2004. During his time as an instructor, he obtained the title of Certified Executive Pastry Chef from the American Culinary Federation. In 2009, he left teaching to further pursue his passion for baking science as the Director of Culinary/Corporate Pastry Chef for Duncan Hines at Pinnacle Foods. In this role, he was responsible for identifying and incorporating baking trends into the business, creating gold standards for new product innovation pipeline and building consumer centric brand activities. Currently, Joe serves as a board member of the American Pie Council, where he chairs the education committee. In 2016, Joe was named by Dessert Professional as one of the Top Ten Pastry Chefs in America.