The Culinary Institute of America Opens New Art Exhibit

"In the Style of...American Pottery in the British Studio Tradition"

Hyde Park, NY, September 30, 2010 – The Conrad N. Hilton Library on the campus of The Culinary Institute of America (CIA) is the site of a new exhibit of dinnerware and decorative ceramic platters by a dozen leading American potters working in the tradition of Bernard Leach.

Leach, known as "the Father of British studio pottery," influenced generations of artists who have chosen pottery as a means of artistic expression. Entitled "In the Style of...American Pottery in the British Studio Tradition," the work on display at the CIA chronicles the development of a movement in contemporary American ceramics that began in the first half of the twentieth century and continues to this day. It includes functional pottery created by individual potters and their apprentices as well as decorative fine art ceramics inspired by movements in contemporary American art.

The exhibit opens on Friday, October 15 with a panel discussion about American Pottery in the British Studio Tradition at 4:30 p.m. in the Conrad N. Hilton Library's Danny Kaye Theatre. An opening reception will follow at 5:30 p.m.

Admission is free to view the exhibit, which will be on display in the library's Donald and Barbara Tober Exhibit Room through May 2011. The Exhibit Room is open Monday through Friday from 9 a.m. to 5 p.m. The Conrad N. Hilton Library is on the CIA campus, Route 9 in Hyde Park.

Photo Caption:

Rococo by Marc Leuthold (2010) (Photo credit: Eve Heyd)

Contact:

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

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The Culinary Institute of America is Cooking at San Antonio High School

Hyde Park, NY, September 28, 2010 – Three ambassadors from The Culinary Institute of America (CIA) are visiting John Jay High School in San Antonio on Wednesday, October 13 for "Teaching with the CIA" day. The Hyde Park, NY-based college has a new campus in San Antonio. Certified Master Chef Fritz Sonnenschmidt, pastry chef Paul Prosperi, and entrepreneur Arnym Solomon will meet with about 400 culinary arts and baking/pastry students to share insights about careers in the foodservice and hospitality world. The retired CIA faculty members will also be doing cooking demonstrations for the students.

Through "Teaching with the CIA" days, experienced former industry professionals who taught at the college travel throughout the United States to talk with high school students interested in a future in the restaurant field and many other food and hospitality-related fields. Students will be attending this event from Earl Warren and John Marschall high schools as well as John Jay.

Chef Sonnenschmidt is one of 60 Certified Master Chefs in the United States. He retired as culinary dean in 2002 after 34 years with the CIA. As one of the three longest-serving faculty members in the history of the college, he was named a CIA Heritage Professor in 2006. Fritz is a member of the Hall of Fame of the American Academy of Chefs and was the 1994 American Culinary Federation Chef of the Year.

Before his 17 years of teaching at the CIA, Chef Prosperi was a pâtissier in Paris and London, and pastry chef and manager at the Essex House in New York City.

Arnym Solomon is a trustee emeritus of the college, with more than 35 years experience in executive-level foodservice management. In addition to teaching at the CIA and in Switzerland, he has worked for the Hilton Corporation, Carlson Resorts Worldwide, Radisson Hotels, and others.

Contact:

Jeff Levine
Communication Manager
845-451-1372
j_levine@culinary.edu

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"The Hundred Year Diet" Lecture at the CIA Addresses America's Obsession

Presentation is Part of College's Dooley Lecture Series

Hyde Park, NY, September 24, 2010 – America is obsessed with food, dieting, deprivation, and weight loss. Susan Yager, adjunct instructor in the Department of Nutrition, Food Studies and Public Health at New York University will be speaking about this preoccupation at The Culinary Institute of America (CIA) on Tuesday, October 19, 2010. Her presentation, part of the college's Dooley Lecture Series, will be held at 2 p.m. in the Ecolab Theatre in the CIA's Admissions Building.

Yager's lecture, The Hundred Year Diet: America's Voracious Appetite for Losing Weight traces our relationship with food and the ways in which it has impacted—and been impacted by—culture, science, politics, and religion over the last century. She will cover everything from the groundbreaking discovery of the calorie to the advent of "supersizing" and high-fructose corn syrup to the newfound popularity of the organic movement.

The public is invited to attend the free lecture on 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. It 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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The CIA Announces the Creation of its Fourth Campus: The Culinary Institute of America, Singapore

World's Premier Culinary College to Introduce the Only Bachelor's Degree in Culinary Arts Management Offered by a United States-based College in Asia

Hyde Park, NY, September 22, 2010 – The Culinary Institute of America, in collaboration with the Singapore Institute of Technology (SIT) and Temasek Polytechnic, has announced that it will begin offering its Bachelor's Degree Program in Culinary Arts Management in Singapore early in 2011.

The new degree program is available exclusively 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. To create the right facility for the program, Temasek Polytechnic worked with the CIA to design a new 30,000-square-foot educational facility that includes three professional teaching kitchens. The new CIA, Singapore campus building will be completed this October.

"We are thrilled that SIT and CIA can now offer students a chance to pursue a world class culinary education. It's not just about learning how to cook good food but about imparting the business skills needed to excel in the industry" says Professor Tan Chin Tiong, president, Singapore Institute of Technology. "With Singapore's global food influences and prominence in the regional hospitality industry, our students are in the best environment to pursue and grow their profession."

Offering the proven curriculum the CIA delivers at its United States campuses, the bachelor's degree program in Singapore will build students' command of global product knowledge, business skills, and in-depth understanding of the culinary and catering industries. The program will also cover more advanced areas of study such as revenue management and marketing for the foodservice and hospitality industry. Culinary and service skills will be honed through hands-on learning and projects in the state-of-the-art kitchens and public restaurants at the CIA's Singapore campus.

The CIA has selected Chef Eve Felder to be the managing director for The Culinary Institute of America, Singapore. Chef Felder is a CIA graduate who has served the college over the past 16 years in a progression of teaching and administrative responsibilities. Prior to returning to the faculty of her alma mater in 1994, Chef Felder was the chef at Chez Panisse Cafe in Berkeley, CA, where she worked closely with Chef Alice Waters. More recently, Chef Felder was the CIA's associate dean of culinary arts.

"By establishing a campus in the heart of Asia's 'culinary crossroads,' the CIA will be able to provide greater access to its gold-standard culinary education services, and this degree program is starting at a time of promising growth in the Singaporean tourism industry," explains Dr. Tim Ryan, president of The Culinary Institute of America. "We will offer students our intense hands-on curriculum, taught by our world-class faculty, and they will gain an intimate knowledge of all aspects of the culinary, catering, and food industry. In addition to culinary excellence, the skills gained in organization, prioritization, and leadership are just a few of the attributes that distinguish the 40,000 graduates of the CIA, who indeed lead in the global food industry.

"With the openings of numerous resorts that include hotels, restaurants, and convention centers in Singapore, the demand for professional staffing is high," Dr. Ryan says. "Through its expert training and educational methods, the CIA intends to work with the Singapore Institute of Technology to provide a class of graduates that are highly skilled management professionals able to meet the workforce demands of Singapore's growing foodservice and hospitality industry."

The first class of bachelor's degree students will start classes at the CIA, Singapore in January 2011. For more information about the CIA's first campus is Asia, please visit www.ciachef.edu.sg.

Photo Captions:

Photo 1: An artist's rendering of the exterior of the CIA, Singapore. The new building is expected to be complete this October, and classes will begin in January of 2011. (Photo Credit: Forum Architects)

Photo 2: The CIA, Singapore's Managing Director; Eve Felder, who will lead the college's first international location. (Photo Credit: CIA/Keith Ferris)

Photo 3: Chef Marc Haymon, associate professor at The Culinary Institute of America, presents a lecture to students at the CIA, Singapore. (Photo Credit: Temasek Polytechnic)

Contact:

Stephan Hengst
Marketing Director, Communications & PR
845-905-4288
s_hengst@culinary.edu

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Chefwear Founder Rochelle Huppin '87 Returns to Alma Mater as Commencement Speaker at The Culinary Institute of America

Hyde Park, NY, September 20, 2010 – When Rochelle Huppin enrolled at The Culinary Institute of America (CIA) in 1985, she was not comfortable in the polyester student-issue chef's uniforms of the day. With a doctor's note saying she was allergic to synthetic fabrics, she was allowed to wear a pair of handmade all-cotton houndstooth print pants.

Twenty-five years later, Huppin returned to the scene of her discomfort to inspire a new class of CIA alumni. She delivered the commencement address to 63 recipients of CIA associate degrees in culinary arts and baking and pastry arts on Friday, September 10.

While cooking for Wolfgang Puck after graduating from the CIA, Huppin began designing and making more comfortable chefs pants for friends, then friends of friends, in the industry. This led to the creation, in 1990, of Chefwear, Inc., a company that specializes in clothing and accessories for chefs. She has outfitted celebrity chefs such as David Burke '82, George Morrone '83, and Jonathan Waxman.

In addition to her successful catalog and Web business, Huppin is still a working chef. She is the executive pastry chef and founding partner of Beacon, an Asian-inspired café in the Culver City neighborhood of Los Angeles.

Photo Caption:

Chefwear founder Rochelle Huppin '87 speaks to graduates of The Culinary Institute of America during commencement ceremonies at the college on September 10, 2010. (Photo credit: CIA/Keith Ferris)

Contact:

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

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The Culinary Institute of America Celebrates National Hispanic Heritage Month with Video Cooking Demonstrations for Consumers

Hyde Park, NY, September 14, 2010 – September 15–October 14, 2010 is National Hispanic Heritage Month—and with this year also marking the 200th anniversary of Mexico's independence, the observance takes on even more significance.

To celebrate these events, as well as the October 9, 2010 grand opening of the newly expanded San Antonio campus of The Culinary Institute of America, Latin Cuisines expert Iliana de la Vega has created recipes and video demos of four traditional Latin dishes.

A native of Mexico and an instructor at the CIA, San Antonio, Chef de la Vega demonstrates how to make Chiles en Nogada, Pozole, and Albondigas (Puebla-style Chipotle-seasoned Meatballs).

Chiles en Nogada:
Recipe
Video

Pozole Blanco:
Recipe
Video

Albóndigas al Chipotle:
Recipe
Video

The dishes are featured on the CIA blog at www.CIACulinaryIntelligence.com, with both written recipes and entertaining five- to eight-minute technique videos that include embedding codes through YouTube. This content is available for free to press, bloggers, and other media to use for their audiences.

For more information about the recipes or the CIA Culinary Intelligence blog, please contact Virginia Muré at v_mure@culinary.edu.

Contact:

Virginia Muré
Communication Manager
845-451-1555
v_mure@culinary.edu

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Unlimited Job Opportunities Await in the Food World

CIA Podcast with Award-Winning Author of Food Jobs

Hyde Park, NY, September 9, 2010 – Irena Chalmers is an instructor at The Culinary Institute of America (CIA) and the author of Food Jobs (Beaufort Books, 2008), the winner of a 2009 World Cookbook Award. In the newest "Insight from the Inside" podcast, Ms. Chalmers is joined by CIA Career Development Manager Ron Hayes. "Insight from the Inside" is a series of chats with CIA alumni and staff, as well as other luminaries who have exciting jobs in the food world.

Chalmers explains that her book covers 150 different kinds of jobs available for people who want to make a career in food and hospitality. But, 150 is really just the starting point. "The food world is constantly changing and expanding," she says. "The diversity of jobs really is a question of looking into one's own heart and saying, 'What would I really love to do?'" Chalmers goes on to say that in the food industry people can combine their hobbies and interests with their culinary education to create a customized position. She gives many examples throughout the 23-minute podcast.

Hayes is a 2002 CIA graduate who says he didn't see himself with a "food job" of helping others find their niche. With the college's lifetime placement program, he is doing just that—and not only for recent alumni. "I'm now working with a lot of people who graduated in the mid-'90s who are at a point in their career where (they say), 'I've elevated myself. Now where do I go from here?'"

CIA graduates hold prestigious positions in many segments of foodservice and hospitality. In addition to being top chefs, pastry chefs, and bakers, CIA alumni are leaders in catering, research and development, education, food styling, food journalism, and many other food-related fields. Even in this difficult economy, foodservice continues to be a major growth industry, and interest in culinary careers is rising among both career changers and "traditional" college students.

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

Photo Caption:

Food Jobs by CIA Instructor Irena Chalmers offers insight into more than 150 jobs in the food world. Ms. Chalmers and CIA Career Development Manager Ron Hayes discuss these many career opportunities in the latest "Insight from the Inside" podcast. (Photo Credit: Irena Chalmers/Food Jobs)

Contact:

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

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Celebrate Mexico's Independence with Chiles en Nogada (Stuffed Poblano Chiles with Walnut Sauce)

September 28, 2010 marks the 200th anniversary of Mexico's independence, and the chefs at The Culinary Institute of America suggest you celebrate by preparing a traditional dish—Chiles en Nogada—just for the occasion.

According to Iliana de la Vega, a native of Mexico and a Latin Cuisines chef-instructor at the CIA, San Antonio, the dish originated in Puebla. As one legend tells it, three young women smitten by a soldier got together and decided the way to get him to notice them was to create a delicious dish using the green, white, and red from the flag of the newly independent Mexico.

Each woman was in charge of one of the three colors. The woman who chose green decided to stuff poblano chiles with a delicious picadillo, a mixture of ground meat, fruits, and spices. The one adding white decided that since walnuts were in season, she would make a sauce from them. She painstakingly peeled each walnut piece to remove the brown skin, ensuring the sauce would remain white after it was poured onto the stuffed chiles. Red was the final color, and the third woman chose a pomegranate, whose red seeds provided the perfect garnish.

We are not sure if any of the three women won the soldier's heart, but we do know that if you serve this delicious dish you will win the hearts of everyone at your table.

Watch the video on YouTube

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Chiles en Nogada

Serves 4

• 1/4 cup canola oil
• 1/4 cup white onion
• 1/2 pound pork shoulder, finely chopped
• 1/2 pound beef round, finely chopped
• 1 pound Roma tomatoes, medium dice
• 1 Golden Delicious apple, peeled, finely diced
• 1 D'Anjou pear, green, peeled, finely diced
• 1/2 plantain, ripe, peeled and diced
• 1/4 cup almonds, blanched and chopped
• 1/4 cup black raisins, chopped
• 1/4 cup candied pineapple, diced
• 1/4 teaspoon ground canela (Mexican cinnamon)
• Ground cloves, pinch
• Salt, to taste
• 8 one-inch poblano chiles, cut at tip of chile, fried until blistered, cleaned

Walnut Sauce

• 1 cup walnuts
• 2 ounces almonds, blanched
• 1/2 cup crema Mexicana
• 4 ounces goat cheese or Mexican queso fresco
• 3 ounces cream cheese, softened
• Whole milk, as needed
• Salt, to taste
• White ground pepper, to taste
• Sugar, to taste
• 1 teaspoon sweet sherry (optional)

Garnish

• 1/2 cup pomegranate seeds
• 1/4 cup Italian flat leaf parsley, finely chopped

1. Heat the oil in a Dutch oven and sauté the onion until translucent. Do not brown.
2. Add the chopped meats and brown on all sides. Add the tomatoes and cook until the meats are tender and fully cooked, about 15 minutes.
3. Reduce the heat and add the apple, pear, and plantain. Cook for 5 minutes.
4. Add the almonds, raisins, pineapple, canela, cloves, and salt to taste. Continue cooking, stirring occasionally, until the juices evaporate. Remove from heat and cool the mixture to room temperature.
5. Purée the walnuts, almonds, crema, goat cheese, cream cheese, and milk to taste. The mixture should be thick and nutty. Season with salt, pepper, and sugar to taste (add sherry at this point). Cover and refrigerate.
6. Stuff the chiles with the meat mixture. The chiles should be full and barely able to close. Cover the chiles in the walnut sauce and garnish with pomegranate seeds and chopped parsley.

Chef's note: If you do not have the time to peel the walnuts, use half unpeeled walnuts and half blanched almonds. However, the traditional flavor will not be the same.

Nutrition analysis per one-ounce serving without walnut sauce: 40 calories, 2g protein, 4g carbohydrate, 2g fat, 45mg sodium, 5mg cholesterol, less than 1g fiber

Nutrition analysis for walnut sauce per ounce serving: 110 calories, 3g protein, 2g carbohydrate, 10g fat, 50mg sodium, 15mg cholesterol, less than 1g fiber.

Photo Caption:

Chiles en Nogada (Stuffed Poblano Chiles with Walnut Sauce) (Photo Credit: CIA)

Contact:

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

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