Chef Curtiss Hemm

Intimately touched by his wife's breast cancer diagnosis in 2005 Chef Curtiss founded Pink Ribbon Cooking, LLC.  

Through Pink Ribbon Cooking™ Chef Curtiss has made it his mission to help those touched by breast cancer discover how food, nutrition and diet can be used to improve personal wellness and quality of life before, during and after a cancer diagnosis.  By creating and sharing simple and healthy recipes, cooking techniques and approaches to cooking food the entire family will enjoy, Chef Curtiss reveals how we can fight cancer deliciously.

Chef Curtiss is a board member for the Cancer Patient Support Foundation, a past member of the Vermont Hope Lodge Advisory Committee, a member of the American Cancer Society of Vermont Volunteer Leadership Committee, a participant on the Champlain Valley Healthy Lifestyles Collaborative (through the George Washington School of Medicine & Health Sciences) and he serves on the Vermonters Taking Action Against Cancer Quality of Life Work Group.

Chef Curtiss is the former Dean of Culinary Arts and Director of Online Programs at the New England Culinary Institute.  Additionally Curtiss was an instructor and program coordinator at Paul Smith's College of Arts and Science.

Specializing in the artistic presentation and preparation of food, Chef Curtiss is the author of Garde Manger: The Cold Kitchen, a contemporary culinary textbook focused on the preparation and artistic expression of charcuterie, salads, sandwiches, buffets and decorative sculptures.

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