CIA Graduates Earn 26 James Beard Award Nominations

Hyde Park, NY, March 29, 2010 – A record 26 graduates of The Culinary Institute of America (CIA) are among the nominees for book, broadcast media, journalism, restaurant, and chef awards for 2010 from The James Beard Foundation. The Foundation announced the nominees for this year's awards—among the most prestigious in the food world—on March 22. Award winners will be announced in New York City on May 2 for book, media, and journalism, and May 3 for restaurants and chefs.

Among the high-profile award nominees are Gary Danko '77 for Outstanding Chef and Sue Zemanick '01 for Rising Star Chef of the Year. Four of the five finalists for Best New Restaurant were restaurants opened by CIA alumni in 2009.

The award categories illustrate the breadth of opportunities for CIA graduates and the myriad of career choices in food-related fields. The college's alumni earned nominations for table service, wine service, restaurant management, cookbook writing, television hosting, television production, magazine writing, and multimedia feature writing, along with 11 nominations in various best chef categories.

Three graduates—Gary Danko '77, Michael Mina '89, and Rick Moonen '78—earned two nominations apiece. Three other nominations featured a team of two alumni. (A full list of CIA alumni nominees follows below.)

Before this year, the highest number of CIA graduates to earn James Beard nominations in a single year was 18, in both 2006 and 2007.

2010 James Beard Foundation Award Nominees/CIA Alumni

Book Awards:

American Cooking:

• John Besh '92
  
  My New Orleans

Single Subject:

• Ron Suhanosky '92 and Colleen Suhanosky '94
  
  Pasta Sfoglia


• Jamie Purviance '93
  
  Weber's Way to Grill

Broadcast Media Awards:

TV Show, On Location:

• Rick Moonen '78
  
  Host; Chefs A' Field: King of Alaska


• Heidi Hanson '91
  
  Producer; Chefs A' Field: King of Alaska

Television Special:

• Todd English '82
  
  Host; Food Trip with Todd English

Journalism Awards:

Magazine Feature Writing About Restaurants and/or Chefs:

• Francis Lam '03
  
  Gourmet, "The Last Chinese BBQ"

Multimedia Food Feature:

• Amanda McDougall '03
  
  Starchefs.com; "The Art and Economics of Charcuterie, Parts 2, 3, 4"

Restaurant and Chef Awards

Best New Restaurant:

• Thomas McNaughton '04
  
  Chef/Partner; Flour & Water – San Francisco, CA


• Melissa Perello '96
  
  Chef/Owner; Frances – San Francisco, CA


• Andrew Carmellini '91
  
  Chef/Owner; Locanda Verde – New York City


• Michael Mina '89
  
  Owner; RN74 – San Francisco, CA


• Rajat Parr, '96
  
  Owner; RN74 – San Francisco, CA

Outstanding Chef:

• Gary Danko '77
  
  Restaurant Gary Danko – San Francisco, CA

Outstanding Service:

• Grant Achatz '94
  
  Chef/Owner; Alinea – Chicago, IL


• Michael Mina '89
  
  Chef/Owner; Michael Mina – San Francisco, CA

Outstanding Wine Service:

• Andy Chabot '01
  
  Wine Director; Blackberry Farm – Walland, TN


• Gary Danko '77
  Chef/Owner; Restaurant Gary Danko – San Francisco, CA

Rising Star Chef of The Year:

• Sue Zemanick '01
  
  Gautreau's – New Orleans, LA

Best Chef/Great Lakes:

• Koren Grieveson '96
  
  Avec – Chicago, IL

Best Chef/Mid Atlantic:

• Jeff Michaud '98
  
  Osteria – Philadelphia, PA


• Bryan Voltaggio '99
  
  Volt – Frederick, MD

Best Chef/Pacific:

• Michael Cimarusti '91
  
  Providence – Los Angeles, CA


• Michael Tusk '89
  
  Quince – San Francisco, CA

Best Chef/South:

• Scott Boswell '95
  
  Stella! – New Orleans, LA

Best Chef/Southeast:

• Linton Hopkins '95
  
  Restaurant Eugene – Atlanta, GA

Best Chef/Southwest:

• Bryan Casell '99
  
  Reef – Houston, TX


• Rick Moonen '78
  
  RM Seafood at Mandalay Bay Resort & Casino – Las Vegas, NV

Who's Who of Food & Beverage in America

Inductee:

• Dr. Tim Ryan '77

Photo Caption: Grant Achatz '94 is one of 26 CIA alumni nominated for a 2010 James Beard Foundation Award. The winner of the 2008 James Beard Outstanding Chef Award is a nominee in the Outstanding Service category this year.

Photo credit: James Beard Foundation

Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

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CIA President is 2010 "Who's Who of Food & Beverage in America" Inductee

Dr. Tim Ryan to be Honored During James Beard Award Gala

Hyde Park, NY, March 26, 2010 – Dr. Tim Ryan, president of The Culinary Institute of America (CIA), is a new member of the James Beard Foundation's Who's Who of Food & Beverage in America. The Beard Foundation announced President Ryan as one of six "Who's Who" honorees for 2010 on March 22. They will be officially inducted during the Beard Foundation's annual awards gala in New York City on Monday, May 3.

"Not only is Dr. Tim Ryan a wonderful role model for the literally thousands of students and chefs who have graduated from The Culinary Institute of America, but his distinguished career in the culinary world in America is legend," said Susan Ungaro, president of the James Beard Foundation. "A testament to his role in shaping the future great chefs of America is the fact that many James Beard Award winners are CIA graduates, including John Besh, Sara Moulton, Todd English, and Alfred Portale."

"Inclusion in the 'Who's Who' is very special," Dr. Ryan said. "And I am honored to be able to represent the CIA within this distinguished group."

As president of the world's premier culinary college, Dr. Ryan oversees all of the CIA's programs and three campuses in New York, California, and Texas. His leadership has generated the sustained growth, innovation and quality improvements that have shaped today's CIA. A CIA graduate, Dr. Ryan returned to the college in 1982 and advanced through faculty and leadership positions to become the first president of the college with a CIA degree in 2001. During his tenure, the college launched groundbreaking new academic programs, including the first bachelor's degrees in culinary arts management and baking and pastry arts management in 1994; developed branch campuses in St. Helena and San Antonio; advanced continuing education and certification programs; and produced a highly successful publishing program, award-winning videos and television shows. In service to the foodservice and hospitality industry, the CIA now educates over 2,800 degree students and 3,000 professionals yearly.

A leader in the American Cuisine movement, Dr. Ryan helped develop the American Bounty Restaurant while a faculty member in 1982. This pioneering concept showcased American cuisine at a time when French restaurants prevailed. He has also championed support of local agriculture, the integration of nutrition and healthy eating practices in the college's curriculum and conferences, and more in-depth study of global cuisines and cultures.

Manifestations of President Ryan's commitment to global cuisines include the college's industry-leading Worlds of Flavor® Conference and its Latin American cuisines initiative at its newest San Antonio campus. This campus, currently completing a major expansion, is dedicated to providing formal culinary education to help aspiring Latin American chefs become industry leaders, and to elevating Latin American cuisines among the great cuisines of the world.

A native of Pittsburgh, Dr. Ryan earned his doctorate degree in education from The University of Pennsylvania and his bachelor's and MBA degrees from the University of New Haven. He received his associate degree from the CIA in 1977.

The list of honors Dr. Ryan has earned in his career includes numerous gold medals in international competitions. He captained the first U.S. team to win a Culinary World Cup in Luxembourg and the team that won the overall World Championship at the 1988 Culinary Olympics. He was also the youngest person to become a Certified Master Chef and the youngest president of the American Culinary Federation.

Joining Dr. Ryan in the class of 2010 in Who's Who of Food & Beverage in America:

• Leah Chase, chef/owner of Dooky Chase Restaurant in New Orleans, LA
• Jessica Harris, author/historian
• Paul C. P. McIlhenny, president/CEO of McIlhenny Company in Avery Island, LA
• David Rockwell, founder/CEO of Rockwell Group in NYC
• Susan Spicer, chef/owner of Bayona in New Orleans, LA

The CIA will be well-represented at this year's Beard Foundation Awards. In addition to Dr. Ryan's honor, a record 26 other graduates of the college are among the nominees for book, broadcast media, journalism, restaurant, and chef awards.

Photo caption: Dr. Tim Ryan, president of The Culinary Institute of America.

Photo credit: CIA/Keith Ferris

Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

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Bidding Now Open for Online Auction Supporting Student Scholarships in Conjunction with The Culinary Institute of America's 2010 Augie™ Awards

Hyde Park, NY, March 24, 2010 – The Culinary Institute of America (CIA) Leadership Awards Auction is now underway. The online auction features unique and once-in-a-lifetime prizes, such as VIP backstage passes to a taping of the Food Network's Iron Chef America, a bottle of 1945 Château Lafite Rothschild, hotel stays, and dinners at top restaurants, including Per Se, Gotham Bar and Grill, and Daniel.

To view the full catalog of auction items and submit bids, visit www.ciagiving.org and follow the links to the online auction.

Bids will be accepted until 9 p.m. EDT on April 1, 2010.

The auction is being held in conjunction with the college's Leadership Awards ceremony, known as the Augie™ Awards. More than 400 people attended this year's "Augies" at Cipriani 42nd Street in New York City on March 18. Honorees were Chef of the Year Eric Ripert and Alumni of the Year Cat Cora '95 and Chris Muller '88.

Proceeds from both the auction and awards event benefit the education of future culinary leaders through the CIA's scholarship endowment.

Photo caption: Among the unique items offered at the CIA Leadership Awards Auction are VIP backstage passes to Iron Chef America with Iron Chef Cat Cora '95.

Photo credit: Food Network

Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

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Imaging the Brain and "Seeing" the Effect of Food

Physicist to Speak at The Culinary Institute of America

Hyde Park, NY, March 15, 2010 – Columbia University brain researcher Alayar Kangarlu is speaking at The Culinary Institute of America (CIA) about how the human brain interprets messages from and about food and how the food-brain connection impacts eating disorders such as anorexia and obesity. The lecture on Tuesday, March 30, 2010, is part of the college's Dooley Lecture Series, and takes place at 3 p.m. in the Ecolab Theater in the CIA's Admissions Center.

Kangarlu is an assistant professor of clinical neuroscience in the department of psychiatry and Columbia University in New York City and a senior physicist with the New York State Psychiatric Institute (NYSPI). He leads the physics and engineering group at the NYSPI magnetic resonance imaging research center at Columbia.

The public is invited to attend the talk at the CIA campus, which is on Route 9 in Hyde Park. Attendance is limited to 100, and seating is available on a first-come, first-served basis.

The Dooley Lecture Series brings food industry leaders, experts on international relations, and other interesting luminaries to The Culinary Institute of America. The series is named for Carroll F. Dooley, the first director of the college's food preparation division in 1946. His daughter, Patricia Dooley Fortenbaugh, has been funding the series since its inception in 2002.

Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

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Hear Chat with One of Food & Wine Magazine's Best New Chefs

Nate Appleman '99 Shares His Exciting Career

Hyde Park, NY, March 11, 2010 – Ten years after Nate Appleman graduated from The Culinary Institute of America (CIA), he was named one of the Best New Chefs in America by Food & Wine magazine. Appleman recently moved to New York City to open an Italian restaurant in Manhattan's Bowery district after making a name for himself in fine Italian dining in San Francisco.

The 1999 CIA graduate shares his story in the newest "Insight from the Inside" podcast from The Culinary Institute of America (CIA). "Insight from the Inside" is a series of chats with CIA alumni who have exciting jobs in the food world.

During the 14-minute podcast, Chef Appleman shares the value of learning proper meat fabrication and talks about his time in Europe, learning the food and culture of Italy. He also recalls seeing CIA alumni featured in the 1998 Food & Wine Best New Chefs issue when he was a student, and set a goal to earn the same honor.

"This is a very intense school, and a lot of information is covered," Appleman says about his time at the CIA. "Touching on every aspect of this industry helped me form my own businesses." In addition to his restaurant success, he won a 2009 Julia Child Cookbook Award for Best First Book, A16 Food + Wine (Ten Speed Press, 2008).

The Ohio native's advice for young people considering careers in food: "Never say 'no' to anything in the food world, whether it's a chef telling them what to do or an ingredient they think they don't like," he says. "And go to school. Go to the CIA. Go to the top."

Chef Appleman recorded the podcast while on campus to judge presentations made by CIA bachelor's degree students for their Marketing and Promoting Food course.

"Insight from the Inside" has featured CIA graduates Grant Achatz, John Besh, Anne Burrell, Scott Conant, Cat Cora, Dan Coudreaut, Steve Ells, Duff Goldman, Johnny Iuzzini, Sara Moulton, Charlie Palmer, Michael Ruhlman (honorary), Michael Symon, and Top Chef winners Ilan Hall and Hung Huynh. To hear the interview with Nate Appleman or receive future podcasts, visit www.ciachef.edu/podcasts.

Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

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Emeril Kicks It Up a Notch at The Culinary Institute of America

Chef Lagasse Delivers Graduation Address and Holds Cooking Demo for Students

Hyde Park, NY, March 10, 2010 – More than 800 CIA students packed into the gymnasium in the Student Recreation Center at The Culinary Institute of America (CIA) on Friday, March 5, for a cooking demonstration and question-and-answer session with celebrity chef, restaurateur, and author Emeril Lagasse.

During his first-ever visit to the CIA, Lagasse made Brazilian Fish Stew and talked with students about the common career path they have chosen. Freshman Nicolette Anctil came to see the chef she and her family used to watch on the Food Network. "Emeril was the first chef I got into," she said. "He's knowledgeable and entertaining, and he actually cares about what he cooks."

Earlier in the day, Lagasse challenged the newest CIA alumni when he delivered the commencement address for 67 associate degree recipients.

"I'm so honored to be standing here before such an esteemed group of talented young chefs," said the owner of 13 restaurants and host of the television programs The Emeril Lagasse Show, Emeril Green, Emeril Live!, and Essence of Emeril. "The true spirit of hospitality was in each of you long before your first lab or lecture at the CIA. [Now] you have the foundation of knowledge and the tools to lead our industry.

"Today, I challenge you to develop the first recipe for your first cookbook, to mentor future chefs, to cook for those who don't have access to a hot meal, to teach young people about healthy eating, and to imagine how good you want to be. Now step outside and make it happen!"

Photo captions:
Emeril Lagasse has fun answering questions from some of the 800 CIA students who came to see his cooking demonstration at The Culinary Institute of America on March 5, 2010.

Emeril Lagasse prepares Brazilian Fish Stew in a cooking demonstration for CIA students at the college's Hyde Park campus on March 5, 2010.

Photo credits: CIA/Keith Ferris

Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

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The CIA's Apple Pie Bakery Café Bakes for St. Patrick's Day

Guinness Cotton Candy and Guinness Ice Cream are Among Items Available for Purchase

Hyde Park, NY, March 9, 2010 – St. Patrick's Day in the Hudson Valley is guaranteed to be delicious when it features freshly made items prepared by the students of The Culinary Institute of America (CIA). In addition to its usual selection of pastries, individual desserts, and breads, the college's Apple Pie Bakery Café is presenting special delights for the holiday.

Jameson Ganache Four Leaf Clover Macaroons are $1.95 each and "I ♥ " hand decorated sugar cookies are available at $2.95 each. Please your sweet tooth with Guinness Cotton Candy for $3.95 or delicious Guinness Ice Cream, $5.95 for 8 ounces or $7.95 for 24 ounces. Also offered for St. Patrick's Day this year is Corned Beef, Potato, Cabbage, and Carrot Stew, which can be purchased for $9.95 per serving.

Pre-orders for any of the above items can be made in person at the café, or by calling 845-905-4500. Orders may be picked up on Tuesday, March 16 or Wednesday, March 17 at the Apple Pie Bakery Café.

The café is open from 7:30 a.m. to 6:30 p.m., Monday through Friday. The casual café, which doubles as a classroom for students pursuing CIA degrees in Baking and Pastry Arts, also offers hot breakfast items; a savory lunch menu of sandwiches, soups, and salads; and specialty cakes, desserts, and breads for dining in or taking home.

Photo caption: Guinness Cotton Candy.

Photo credit: CIA/Keith Ferris

Contact:
Virginia Muré
Communications Manager
845-451-1555
v_mure@culinary.edu

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The Culinary Institute of America Presents 2010 Augie™ Awards

Eric Ripert, Cat Cora '95, and Chris Muller '88 to be Honored at NYC Gala to Benefit Student Scholarships

Hyde Park, NY, March 4, 2010 – The Culinary Institute of America (CIA) will confer its fourth annual CIA Leadership Awards in New York City, at a gala at Cipriani 42nd Street on Thursday, March 18. The CIA created the Augie™ Awards, named for Auguste Escoffier, in 2007 to celebrate success and achievement of the foodservice industry's best and brightest. Augie recipients exemplify a tradition of innovation and leadership. The event begins at 6:30 p.m. Proceeds benefit the education of future culinary leaders through the college's scholarship endowment.

The Chef of the Year Award is being bestowed upon Eric Ripert, partner and chef of Le Bernardin in New York City. Born in Antibes, France and raised in Andorra, Ripert moved to Paris at age 17 to cook at the legendary La Tour D'Argent. He came to the United States in 1989 to work for Jean-Louis Palladin at the Watergate Hotel in Washington, DC. Two years later, Ripert moved to New York and soon after became chef at Le Bernardin. He has earned three Michelin stars since Michelin Guide began reviewing New York restaurants in 2005. Le Bernardin and Ripert have been honored with numerous James Beard Foundation Awards over the years, including Outstanding Restaurant of the Year, Outstanding Service, Top Chef in New York City, and Outstanding Chef in the United States.

The Alumna of the Year Award will be presented to Cat Cora '95, the only female Iron Chef in the history of the Food Network's Iron Chef America. Cora enrolled at the CIA on the advice of Julia Child, whom she met at a book signing in her native Mississippi. When not on television, Cora is executive chef of Bon Appétit magazine. In the past two years, she opened CCQ barbeque restaurant in Costa Mesa, CA and Kouzzina at Walt Disney World. Chef Cora is president and founder of Chefs for Humanity, a charitable organization she started in response to the 2004 Asian tsunami. Bringing culinarians together to raise funds for emergency, educational, and hunger-related causes around the world, Chefs for Humanity was mobilized in the U.S. just a few months later, when Hurricane Katrina hit the Gulf Coast. Most recently, it has been a leader in raising funds for Haitian relief. Cat is also nutritional spokesperson for UNICEF.

The Alumnus of the Year Award will be presented to Chris Muller '88. Muller is chef de cuisine at Le Bernardin. The Wisconsin native began cooking in his family's restaurant at age 10. After graduating from the CIA, he apprenticed with the National Culinary Olympic Team while working at the Greenbrier in White Sulphur Springs, WV. In 1990, he moved to Washington, DC to cook for fellow CIA graduate Jeffrey Buben '78. He has been with Le Bernardin since 1993. Under Ripert and Muller, Le Bernardin was named best restaurant in America by GQ and best restaurant in New York by New York magazine, and received a pair of four-star reviews from The New York Times.

Tickets to the gala are $1,000 per person (of which $750 is tax deductible). For information and reservations, contact Ellen Henneberry at 845-905-4279 or visit www.ciagiving.org.

Photo caption: The Auguste Escoffier "Augie" Award. Recipients for 2010 are chefs Eric Ripert, Cat Cora '95, and Chris Muller '88.

Photo credit: CIA/Keith Ferris

Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

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