Carol and Vincent partnered in building Clyne and Murphy, Inc. into a 70 seat café which featured a scratch kitchen with
market  driven menu and a large catering operation.  

After this twenty year career and the business sold in 2004, Carol turned her
attention to ProChef Certification at the Culinary Institute of America, Hyde Park
and was named a ProChef Success.  Carol holds dual certifications from the
CIA and the American Culinary Federation as a ProChef Level II (PC II),
Certified Chef de Cuisine (CCC).

Vincent focused on the Professional Wine Studies at the CIA, Greystone and
received the Certified Wine Professional (CWP) certification.  Vincent has been
continuously featured in The ProChef Quarterly Magazine (see page 43).

Carol is a Visiting Instructor (see Taste magazine page 40) at the CIA's Hyde
Park campus in the Food Enthusiasts Program.  Currently, she teaches the
Spain and the World Table class.  Recently, she taught the Tapas One Day
Boot Camp, and the two day Hors d'Oeuvre Boot Camp and has led lectures
and tastings on Olive Oil and Balsamic Vinegar;  Plating Techniques; Cheese
101;  and Using Herbs, Nuts, and Spices.  The Tapas Boot Camp was
featured in the Poughkeepsie Journal Cuisine Magazine  and Spain and the
World Table was featured on the Self Magazine Healthy Bites blog.









Carol developed and conducted other Hyde Park classes including Cooking with Wine, Party Food for the Sophisticated
Teen 1,2 and 3, Classic American Favorites for Teens, and Vegetarian Pasta for Teens. Carol and Vincent also taught
many of the 6-hour hands-on classes and 2-hour cooking demonstrations with tastings at the CIA's former Manhattan
facility The Astor Center.  Six hour adult classes included Sauté and Stir-Fry, Roasting and Baking,  Braising and Stewing,
Grilling and Broiling, and Knife Skills.  Sold out classes for parents and teens included Cooking for the Holidays, Comfort
Foods, Sandwiches and Salads, and Italian Classics.












From 2006 -2007 Carol was the manager of the Viking Culinary Center, Fairfield, NJ and was invited to be a Viking Cooking
School guest chef aboard Silversea Cruise Line.  

Vincent was awarded the Signorello Vineyards Food Writing Scholarship to the Symposium for Professional Food Writers
at The Greenbrier.  He has been published on epicurious.com and Edible Jersey magazine.  Vincent also ran an
independent book store while teaching English and Expository Writing.  Carol is a graduate of Boston College School of
Education, Magna cum Laude and Vincent graduated with an English degree from Fairfied University and a Masters in
English from Rutgers University.

Carol and Vincent, with their two daughters, Carrie and Emily, have traveled throughout the United States, Asia, South
America and Europe alert for foods and wines, recipes and cultures that expand both mind and menu.  They are members
of the International Association of Culinary Professionals and the American Culinary Federation.
h a n d m a d e  -  h o m e m a d e  -  s e l f - m a d e
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