The Culinary Institute of America
|The Culinary Institute of America|
Emblem of The Culinary Institute
|Motto||The World's Premier Culinary College|
|Endowment||US$ 115.1 million|
|President||L. Timothy Ryan|
|Location||Hyde Park, New York, United States
|Campus||3 U.S. locations, 1 Singapore location|
|Former names||New Haven Restaurant Institute (1946–1951)|
The Culinary Institute of America (CIA) is private not-for-profit[a] college specializing in culinary and baking and pastry arts education. Founded in 1946, the college was founded as a vocational institute for returning veterans of World War II. The CIA's primary campus is located in Hyde Park, New York, with branch campuses in St. Helena, California, San Antonio, Texas, and the Republic of Singapore. The college offers traditional associate and bachelor's degrees, and has the world's largest staff of American Culinary Federation Certified Master Chefs. The CIA also offers continuing education for professionals in the hospitality industry as well as conferences and consulting services. In addition to professional education, the college also offers recreational classes for non-professionals and branded cookware for home cooks. The college operates student-run restaurants in their three U.S. campuses.
- 1 History
- 2 Education
- 3 Campus media
- 4 Campuses
- 5 Branding
- 6 Augie Award
- 7 Notable alumni
- 8 In popular media
- 9 Notes
- 10 References
- 11 Further reading
- 12 External links
The New Haven Restaurant Institute was founded by culinary educator Frances Roth and Katherine Angell (wife of James Rowland Angell) on May 22, 1946 in New Haven, Connecticut as a vocational training school for returning World War II veterans. With assistance from Yale University, the school purchased the Davies mansion in New Haven's Prospect Hill neighborhood. This building, later known as Angell Hall, was joined by the adjacent Taft Mansion, now demolished. The first class consisted of 16 students and the faculty included a dietitian, a baker, and a chef. In 1947, the school's name was changed to the Restaurant Institute of Connecticut to reflect its growing repute; and was changed again to The Culinary Institute of America in 1951.
Enrollment grew to over 1,000 students by 1969, well-beyond the capacity of its New Haven campus, and the school purchased the St. Andrew-on-Hudson Jesuit novitiate in Hyde Park, New York in 1970. In 1971, the college began awarding associate degrees. The following year, it began operating at the Hyde Park location. In 1973, the CIA's first restaurant opened, the Epicurean Room and Rabalais Grill (now the Bocuse Restaurant). From 1974 to 1979, the school built three residence halls, a culinary library, a career planning center, and a learning resources center. From 1982 to 1984, the American Bounty and Caterina de' Medici Restaurants and St. Andrew's Café opened. In 1984, the school's continuing education center (later named the J. Willard Marriott Education Center) opened, and the school improved its on-campus kitchens and constructed an experimental kitchen and food laboratory. In 1990, the school opened a baking and pastry facility, named two years later as the Shunsuke Takaki School of Baking and Pastry. In 1993, the school opened the Conrad N. Hilton Library and began offering bachelor's degree programs. In 1995, the school's first branch campus opened, The Culinary Institute of America at Greystone in St. Helena, California. In 1998, the Student Recreation Center was opened. The Apple Pie Bakery Café opened in 2000, and the Colavita Center opened the following year. More Hyde Park campus housing was built in 2004. In 2005, Anton Plaza opened in Hyde Park while the Ventura Center for Menu Research and Development opened in St. Helena. The school's third campus opened in 2008 in San Antonio. Two years later, the CIA opened a campus in Singapore consisting of a facility on the campus of Temasek Polytechnic. In 2012, the CIA began offering a bachelor's degree program in culinary science, and in 2014 introduced a bachelor's in applied food studies. Also in 2012, the college was inducted into the Culinary Hall of Fame.
The school colors (green and gold) refer to the school's mission to sustain the environment and to strive for excellence.
The college offers Bachelor of Professional Studies (BPS) degrees in Culinary Arts Management, Baking and Pastry Arts Management, Culinary Science, and Applied Food Studies at its New York campus, and Associate in Occupational Studies (AOS) degrees in either Culinary Arts or Baking and Pastry Arts at its New York and California campuses. The CIA's Texas campus offers Associate in Applied Science (AAS) degrees in either Culinary Arts or Baking and Pastry Arts. Admission requires either a minimum of six months foodservice experience in a non-fast-food environment with a professional kitchen, one year in a high school culinary arts program active in select National Student Organizations (NSOs), or a semester of college-level work in hands-on cooking and baking classes. Each program requires an 18-week externship at a CIA-approved site in the industry. In the bachelor's degree management programs, students can choose from concentrations such as "American Food Studies: Farm-to-Table Cooking," "Advanced Wine, Beverage, and Hospitality," "Latin Studies: New World Flavors, Ingredients, and Techniques," "Advanced Concepts in Baking and Pastry," and "Intrapreneurship" to focus their studies in a particular area of the profession. Several of these concentrations include a semester away at either the CIA's California or Texas campus.
The CIA also offers an accelerated culinary program for students who already have four or more years experience in the industry, but wish to obtain an associate degree from the CIA. This program includes the same basic classes as the regular AOS programs, but lacks the externship requirement, and some classes may be presented at a faster pace or include more in-depth material.
The CIA's degree programs are accredited by the Middle States Commission on Higher Education.
The college's New York campus also offers continuing education courses and certificate programs. The California and Texas campuses offer several continuing education classes, and the CIA at Greystone also has programs for wine professionals. A variety of programs for food enthusiasts are offered as well at all three of the college's U.S.-based campuses. In addition, the CIA partners with Epicurious to offer an online cooking school featuring a variety of culinary classes.
The CIA offers a certification program called ProChef, a three-tiered system that will take the chef through ProChef I, ProChef II and ProChef III, each step recognizing skills attained in the kitchen and academically, and familiarity with business practices.
The college's current president is L. Timothy Ryan. The faculty is broad in scope with more than 170 different faculty members from over 15 different countries. The college employs the largest number of Certified Master Chefs who are certified through the ACF. The faculty also includes award-winning authors of textbooks, magazines, and other published media. Many of the instructors are themselves graduates from the CIA.
La Papillote has been the newspaper of The Culinary Institute of America since 1979. According to the newspaper's published "Compact", its primary purpose is to report the news of the institution to the students and other members of the campus community, and to examine contemporary issues of the foodservice and hospitality industry to inform, challenge, and develop the minds of students as they aspire to leadership roles in their chosen profession. The Editor-in-Chief position is held by a current student, and the paper accepts submissions from students, chefs, and outside professionals.
mise en place is the college magazine for alumni and friends of the CIA. The magazine's mission is to foster a mutually beneficial and enduring relationship between the CIA, its alumni, and friends by providing information of interest about the college, its alumni, and students; presenting substantive, balanced, and accurate coverage of major issues and events concerning the college; highlighting alumni leadership and contributions to the foodservice industry; and creating a forum to help alumni network and build community.
The CIA at Hyde Park
The Hyde Park campus operates four public restaurants on its Hyde Park campus where students gain experience in kitchen and management skills. The American Bounty Restaurant offers cuisines of the Americas. The Bocuse Restaurant serves traditional, regional French cuisine using modern techniques. The Ristorante Caterina de' Medici is an Italian restaurant featuring authentic Italian cuisine. The Apple Pie Bakery Café features a casual atmosphere offering sandwiches, soups, and baked items.
The CIA at Greystone
The CIA maintains a branch campus in St. Helena, California, The Culinary Institute of America at Greystone. The branch campus offers associate degree programs in culinary arts and baking and pastry arts, as well as certificate programs, continuing education courses, custom classes, conferences, and seminars including the Worlds of Flavor International Conference & Festival each year. The Rudd Center for Professional Wine Studies offers wine instruction classes and a certification program for wine professionals.
The campus also operates three restaurants, including the Wine Spectator Greystone Restaurant, which utilizes local and seasonal ingredients; the Bakery Café by illy, which offers a variety of sandwiches, soups, salads, breads, desserts, and hot beverages prepared by students in the college’s baking and pastry arts degree program; and The Conservatory Restaurant, which is led by students of the American Food Studies: Farm-to-Table Cooking concentration in the CIA's bachelor's degree program.
The CIA San Antonio
The CIA's San Antonio campus is located in Downtown San Antonio's historic Pearl Brewery, and offers associate degree programs in culinary arts and baking and pastry arts, as well as programs for industry professionals and food enthusiasts. The campus's Center for Foods of the Americas offers additional educational opportunities for industry professionals. The CIA San Antonio's restaurant on campus, Nao: New World Flavors, offers Latin American dishes, in particular of Central and Latin America, regions of Mexico, and Caribbean islands. The campus also hosts seminars and conferences for foodservice professionals.
The CIA Singapore
The Culinary Institute of America, in collaboration with the Singapore Institute of Technology and Temasek Polytechnic, offers its Bachelor's Degree Program in Culinary Arts Management in Singapore to graduates of Polytechnic institutions who have earned their diplomas in Hospitality & Tourism Management, Leisure & Resort Management, or Culinary & Catering Management, as well as to other hospitality, tourism, and culinary diploma program graduates. Temasek Polytechnic worked with the CIA to complete a 30,000-square-foot (2,800 m2) educational facility that includes three teaching kitchens.
The CIA has a brand licensing program in cooperation with Broad Street Licensing Group to offer branded products for foodservice operations and households. The CIA also publishes cookbooks for professional and home use. Their general cookbook, The Professional Chef is also available in an interactive iPad edition that PC Magazine called "a new frontier for books." During the late 1990s, the CIA produced the PBS television show Cooking Secrets of the CIA.
The Augie Award is an honor given by the CIA to recognize the success and achievements of individuals in the foodservice industry. The award was named for Auguste Escoffier, one of the world’s most renowned and influential chefs. The Augie Award is presented at the CIA’s annual Leadership Awards gala; the first awards were given in April 2007. In 2014, the following people won the Augie Award:
- Masaharu Morimoto - for his contribution to the understanding of world cuisines and cultures. He is the chef/owner of Morimoto Restaurants.
- Jean-Georges Vongerichten - for his dedication to professional excellence and innovation. He's the chef/owner of Jean-Georges Restaurants.
- Hamdi Ulukaya - for his focus on health and wellness. Chef Ulukaya is founder and CEO of Chobani, Inc.
- Leo Oosterveer - for his commitment to sustainability and food ethics. He is CEO of Unilever Food Solutions.
The CIA has more than 46,000 alumni in numerous areas within the culinary industry. Some of the college's notable alumni include:
- Grant Achatz
- David Adjey
- Wilo Benet
- John Besh
- Richard Blais
- Anthony Bourdain
- David Burke
- Anne Burrell
- Andrew Carmellini
- Michael Chiarello
- Roy Choi
- Mike Colameco
- Scott Conant
- Cat Cora
- Dan Coudreaut
- Marcel Desaulniers
- Harold Dieterle
- Rocco DiSpirito
- Todd English
- Steve Ells
- Susan Feniger
- Amanda Freitag
- Duff Goldman
- Ilan Hall
- Hung Huynh
- Vikas Khanna
- Maciej Kuroń
- Matthew Levin
- Christina Machamer
- Michael Mina
- Rick Moonen
- Sara Moulton
- Hari Nayak
- Ralph Pagano
- Charlie Palmer
- Walter Scheib
- Michael Smith
- Kerry Simon
- Michael Symon
- Angelo Sosa
- Marcel Vigneron
- Bryan Voltaggio
- Brendan Walsh
- Heather West
- Jake White
- Roy Yamaguchi
- Geoffrey Zakarian
- Andrew Zimmern
In popular media
Several books have been written about the CIA. Journalist Michael Ruhlman, in his first book about the CIA, The Making of a Chef, documents his experiences as an "undercover student" as he passes through the classes at an accelerated rate. In another book, The Soul of a Chef, he documents seven chefs taking the ACF Master Chef test held there semi-annually. Kitchen Confidential by Anthony Bourdain also features an in-depth discussion of the author's education at the CIA. And the book Beaten, Seared, and Sauced: On Becoming a Chef at The Culinary Institute of America by Jonathan Dixon, provides a first-hand experience of a student's experiences at the CIA.
- As of June 30, 2013. "U.S. and Canadian Institutions Listed by Fiscal Year 2013 Endowment Market Value and Change in Endowment Market Value from FY 2012 to FY 2013" (PDF). National Association of College and University Business Officers and Commonfund Institute. Retrieved May 11, 2014.
- "Student Handbook & Planner - The Culinary Institute of America at Greystone". The Culinary Institute of America. 2013–2014. p. 16. Retrieved May 11, 2014.
- "A Not-For-Profit Culinary College". The Culinary Institute of America.
- Schiff, Judith (Jan–Feb 2008). "Angell of the CIA". Yale Alumni Magazine. Retrieved May 11, 2014.
- Geesman, John; Perensovich, Nicholas (13 November 1970). "Yale Negotiates to Buy Culinary Institute Land". Yale Daily News. Retrieved May 11, 2014.
- Conant, Jonathan B.. "Historical Information". John M. Davies House (Report). Historical American Buildings Survey. Washington, DC: National Park Service. p. 3. http://lcweb2.loc.gov/pnp/habshaer/ct/ct0000/ct0064/data/ct0064data.pdf. Retrieved May 11, 2014.
- "Our Story - A History of Excellence, Professional Advancement, and Innovation". The Culinary Institute of America. Retrieved May 11, 2014.
- "Culinary Institute of America (CIA) Inducted". Culinaryhalloffame.com. 2012-10-17. Retrieved May 11, 2014.
- "Degree and Certificate Programs". The Culinary Institute of America. Retrieved May 11, 2014.
- Info724 Ltd. "Middle States Commission on Higher Education". Msche.org. Retrieved May 11, 2014.
- "ciaprochef.com". ciaprochef.com. Retrieved May 11, 2014.
- "cookingschool.epicurious.com". cookingschool.epicurious.com. Retrieved May 11, 2014.
- "ProChef Certification. Your Success Credential.". The Culinary Institute of America.
- "CIA Faculty :: The Culinary Institute of America". Ciachef.edu. 2014-01-27. Retrieved May 11, 2014.
- "The CIA in St. Helene, CA". The Culinary Institute of America. Retrieved May 11, 2014.
- "ciarestaurants.com". The Culinary Institute of America. Retrieved May 11, 2014.
- "The CIA in San Antonio, TX :: The Culinary Institute of America". Ciachef.edu. 2014-01-27. Retrieved May 11, 2014.
- Duffy, Jill (2011-10-24). "A New Frontier for Books | News & Opinion". PCMag.com. Retrieved May 11, 2014.
- Bourdain, Anthony (2007). Kitchen Confidential: Adventures in the Culinary Underbelly (2 ed.). New York: Harper Perennial. ISBN 0-06-089922-0. About education at The Culinary Institute of America.
- Ruhlman, Michael (October 15, 1999). The Making of a Chef: Mastering Heat at the Culinary Institute. New York: Holt Paperbacks. ISBN 0-8050-6173-8. About the author's experiences in classes at the school..
- Ruhlman, Michael (July 31, 2001). The Soul of a Chef: The Journey Toward Perfection. New York: Penguin. ISBN 0-14-100189-5. About the ACF Master Chef test held at the school.
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