CIA Survey: Foodservice Companies Creating More Jobs in 2012

Largest CIA Career Fair in Four Years Shows Optimism that Food World is Leading Economic Recovery

Hyde Park, NY, February 2, 2012 – More than 250 job recruiters and human resources professionals from all facets of the foodservice and hospitality industry will be at The Culinary Institute of America (CIA) in Hyde Park, NY on February 7, looking to hire recent and soon-to-be CIA graduates. In a sign that the food industry is leading the economic recovery, this is the largest career fair at the college in four years and one of the largest ever.

Recruiters were surveyed prior to attending, and the results showed:

• 75% of those responding will be adding even more jobs this year than in 2011.
• Companies are hiring for a wide range of positions in kitchen operations, dining room operations, management, and beverage operations.
• What they are looking for most when interviewing potential employees is previous work experience, communications skills, and problem-solving skills.

"The diversity and sheer number of job opportunities available to our students and graduates shows that a CIA education opens doors," said CIA Director of Career Services Wendy Higgins. "The organizations at this career fair represent every facet of the food world. And with another 1.3 million jobs being added this decade to an industry that's already 13 million strong, this is a great time to go into a career in foodservice and hospitality."

The CIA holds four career fairs a year on its Hyde Park campus, where recruiters actively seek CIA students for externship field experience and graduates for a wide range of jobs in kitchens and dining rooms and on management tracks. In another sign that the economy is on the upswing, each of the last eight fairs have seen a growth in companies and job interviews from the same season the year before. At the most recent fair, in November, almost 600 students and alumni were interviewed for job openings. This month's fair is expected to far surpass that figure.

Media are invited to attend the career fair at the Hyde Park campus to speak with recruiters, students, and the college's Career Services Office. To arrange a visit or conduct interviews by telephone, please contact Jeff Levine at j_levine@culinary.edu or 845-451-1372.

Photo Caption:

A career fair at The Culinary Institute of America's Hyde Park campus in 2007. The February 2012 fair will be one of the largest ever at the college, with more than 250 job recruiters. (Photo credit: CIA/Keith Ferris)

Media Contact:

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

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Rising Star New York Chef George Mendes is Commencement Speaker at his Alma Mater

Hyde Park, NY, January 24, 2012 – George Mendes, chef/owner of the acclaimed Aldea restaurant in New York City and one of Food & Wine magazine's Best New Chefs for 2011, returned to his alma mater on Friday, January 20, 2012 with words of inspiration for the newest class of fellow graduates of The Culinary Institute of America (CIA).

"Take a moment on a daily basis to appreciate your craft, your métier. Respect it. Love it," Mendes advised 52 recipients of associate degrees in culinary arts and baking and pastry arts. "Take the time to wake up early in the morning and breathe in the fresh vegetables at the farmers' markets. That should be inspiration enough."

After graduating from the CIA in 1992, Chef Mendes continued to hone his craft, doing stages with European Michelin-star chefs Roger Vergé, Alain Ducasse, Alain Passard, Martin Berasategui, and finally with Ferran Adrià at elBulli in Spain. At Aldea, a restaurant celebrating his Portuguese heritage, he has earned his own stars in the New York Michelin Guide for the past two years.

"Sometimes opportunities don't present themselves to you. You have to go out and discover them," said Mendes, who didn't even consider a career in the food world until a high school field trip brought him to the CIA's Hyde Park, NY campus in 1990. "Be the first one in your kitchen and the last one out. You'll be surprised at how many more opportunities will arise from it."

Chef Mendes returns to Hyde Park on January 28 and 29 as a judge for the Bocuse d'Or USA competition at the CIA.

Photo Caption:

CIA graduate George Mendes '92 delivers the commencement address at his alma mater on January 20, 2012. (Photo credit: CIA/Keith Ferris)

Media Contact:

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

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HMSHost Awards Scholarships to Culinary Institute of America Students

HMSHost to Feature Winning Contestants' Recipes at its Airport Restaurants Across North America

Hyde Park, NY, January 16, 2012 – As part of its five-year strategic partnership, HMSHost, a world leader in travel shopping and dining, today announces the winners of a recipe contest featuring students from The Culinary Institute of America (CIA), the world's premier culinary college. The winning recipes will be featured over the next year in more than 100 of HMSHost's proprietary restaurants at airports around the country.

"Our students are thrilled to have the opportunity to show off their creativity and earn scholarships at the same time," said David Kamen, project manager, CIA Consulting. "The college is grateful to HMSHost for its support in helping CIA students pursue dreams of successful careers in the diverse and vibrant foodservice and hospitality industry."

Jessica Hargrove, from Lake Jackson, TX, won the first place honor in the appetizer category with a Macaroni & Cheese Flatbread topped with Candied Bacon and Shredded Brussels sprouts. Lauren Fury, who is from Brooksville, FL, took first place in the entrée category with her recipe of Fried Chicken and Waffles with Country Gravy and Grade A maple syrup.

The month-long submission period in November generated more than 35 recipe submissions from students of all levels at the CIA. The theme of the recipe contest was "All-American Comfort Food," and students could enter a recipe in both categories of appetizer and entrée.

Once the finalists were selected, four judges chose three finalists in each of the two categories. In the kitchen preparation and in the meal's presentation, finalists were evaluated on several points:

• Food preparation
• Safety
• Adherence to the exact recipe
• Cleanliness
• Dish plating
• Taste

"HMSHost's commitment to the CIA, its students and the culinary arts overall is why we're excited to continue this partnership with one of the world's best culinary colleges," said Bill Casey, vice president of HMSHost's Restaurant Portfolio.

Winners Jessica Hargrove and Lauren Fury each received $5,000 in scholarship funds, provided by HMSHost. In addition, HMSHost also donated $15,000 to the CIA's general scholarship fund, as part of its five-year strategic partnership with the culinary college.

Photo Captions:

Photo 1: Robert Bratton (right) of HMSHost and a CIA alumnus presents scholarship awards to top winners Jessica Hargrove (left) and Lauren Fury (center). Hargrove placed first in the Appetizer category and Fury was the winner in the Entrée category. (Photo credit: Lee Ferris)

Photo 2: Lauren Fury's Fried Chicken & Waffles with Country Gravy and Grade A Maple Syrup. (Photo credit: Lee Ferris)

Photo 3: Jessica Hargrove's Macaroni & Cheese Flatbread. (Photo credit: Lee Ferris)

Media Contact:

Anne Duffy
240-694-4330
anne.duffy@hmshost.com

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About HMSHost
HMSHost is a world leader in creating dining and shopping for travel venues. HMSHost operates in more than 100 airports around the globe, including the 20 busiest airports in North America. The Company has annual sales in excess of $2.5 billion and employs more than 34,000 sales associates worldwide. HMSHost is a part of Autogrill Group, the world's leading provider of food & beverage and retail services for people on the move. With sales of over €5.7 billion in 2010, the Group operates in 37 countries and employs some 62,000 people. It manages over 5,300 stores in more than 1,200 locations worldwide.

Visit www.HMSHost.com for more information and find us on Facebook at HMSHost Making the Traveler's Day Better.

CIA Graduate of Legendary Lineage Delivers Commencement Address at his Alma Mater

Hyde Park, NY, December 27, 2011 – Jerome Bocuse, a 1992 graduate of The Culinary Institute of America (CIA) and son of legendary French chef Paul Bocuse, returned to his alma mater on Wednesday, December 21, 2011 to deliver the commencement address to recipients of associate degrees in culinary arts and baking and pastry arts.

Bocuse is president of JBI, LLC, a company that operates three restaurants and two specialty food carts at Walt Disney World's EPCOT® in Orlando, FL. He is also vice president of the Bocuse d'Or USA Foundation, which selects and supports the American candidate who competes in the international Bocuse d'Or competition—founded by his father and held every two years in Lyon, France.

Bocuse shared memories of his studies at the CIA with 49 newly minted fellow graduates. Recalling his time in Seafood class, still taught by the same chef, evoked knowing chuckles from those with the shared experience. "It was like the military: precise, efficient, and professional. But sometimes the toughest classes are the ones that give you the best memories," he said.

As the world's best known chef at the time, Paul Bocuse could have sent his son to study at a school anywhere in the world or apprentice under a European master chef. But a 1989 visit to the CIA showed him the college was the place for Jerome to learn what he needed to be successful. "I had seen many culinary schools in the United States. I knew right away this was in a whole different league," Paul Bocuse said earlier this year when he was honored by the CIA as the Chef of the Century. At the same event, Jerome was named Alumnus of the Year.

In late January, the Bocuse d'Or USA finals will be held at the CIA's Hyde Park, NY campus. And, promised Jerome Bocuse, "You will see an American chef on the podium (as the winner) in Lyon very soon."

Photo Caption:

Jerome Bocuse '92 delivers the commencement address at The Culinary Institute of America in Hyde Park, NY on December 21, 2011. (Photo credit: CIA/Keith Ferris)

Media Contact:

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

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L.A. Chef of the Year Tells CIA Graduates to Challenge Themselves Daily

Michael Cimarusti Delivers Commencement Address at His Alma Mater

Hyde Park, NY, December 7, 2011 – Michael Cimarusti, named Chef of the Year by Angeleno magazine in 2010, returned to his alma mater as commencement speaker at The Culinary Institute of America (CIA) on Friday, December 2, 2011. The executive chef and co-owner of the Michelin Guide two-star Providence in Los Angeles told graduates about both the hard work and rewarding careers that await them.

"To achieve your goals, there is no substitute for hard work," Cimarusti told 46 recipients of associate degrees in culinary arts and baking and pastry arts, reminding them that cooking is a craft that is never totally mastered. "Having the ability to learn and the humility to be taught are important traits in a chef."

Before opening his own restaurant, the 1991 CIA graduate worked with some of the world's top chefs, including Wolfgang Puck, Alain Ducasse, Paul Bocuse, Gerard Boyer, Roger Vergé, and fellow alumnus Larry Forgione '74.

Providence is known for its modern American seafood which earned it plaudits as one of the "World's Top New Restaurants" by Travel + Leisure and inclusion among the "Top 20 New Restaurants" by Esquire magazine. Chef Cimarusti is a two-time James Beard Foundation Award nominee for Best Chef: Pacific Region. He is also an Iron Chef America champion and was a contestant on Top Chef Masters.

Photo Caption:

Michael Cimarusti '91 speaking to graduates of The Culinary Institute of America at the college's Hyde Park, NY campus on December 2, 2011. (Photo credit: CIA/Keith Ferris)

Media Contact:

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

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More Than 200 CIA Students Graduate with Bachelor's and Associate Degrees

Eli's Cheesecake Executive and Oceana Executive Chef Deliver Commencement Addresses

Hyde Park, NY, November 17, 2011 – Marc Schulman, president of The Eli's Cheesecake Company, spoke to baccalaureate graduates of The Culinary Institute of America (CIA) about the growing influence of chefs and the importance of social media. Schulman was commencement speaker at the graduation held at the Mid-Hudson Civic Center in Poughkeepsie, NY on Thursday, November 10, 2011. The following day, CIA alumnus Ben Pollinger '97, delivered the address to associate degree recipients at the college's Hyde Park campus. The executive chef at New York City's Oceana challenged graduates to be both confident and humble. At the two ceremonies, 205 CIA students earned diplomas.

"Today, culinarians are among America's top style-setters," said Schulman, whose father Eli created the now-famous cheesecake as a signature dessert at his Chicago restaurant. "To think All My Children would be canceled for The Chew, or Mario Batali would be invited to sit on a panel of America's most influential opinion makers to discuss who should be Time magazine's Person of the Year, just show that the influence of chefs and restaurateurs goes far beyond the walls of their restaurants."

Almost 30 years ago, Schulman put his law career on hold to market Eli's Cheesecake. He now runs America's largest specialty cheesecake bakery. "The one-on-one marketing Eli achieved by a handwritten note or phone call has now been enhanced by social media, and how and who you can tell your story to—making the recipient a friend as well as a customer," Schulman advised 154 graduates in culinary arts management and baking and pastry arts management.

At the associate degree graduation, Chef Pollinger spoke about what it takes to be successful in the food world. "Have pride in your work, but don't gloat. Half your job is being a good cook and the other half is being a good team player," he told his 51 newest fellow CIA alumni. "Have confidence, though, in yourselves and your abilities. What's been shared with you (at the CIA) has prepared you for the future."

Pollinger reminded graduates to pay forward what they received from their mentors at the CIA. "Next, you'll be giving, completing the cycle. Be selfless and generous when it's your turn," he said. When not earning accolades for his seafood at Oceana, Chef Pollinger gives his time to several charities, including City Harvest, Share Our Strength, and Autism Speaks.

Photo Captions:

Photo 1: Marc Schulman, president of The Eli's Cheesecake Company, delivers the commencement address to 154 CIA bachelor's degree recipients at graduation ceremonies held in Poughkeepsie, NY on November 10, 2011. (Photo credit: CIA/Keith Ferris)

Photo 2: Ben Pollinger, a 1997 graduate of The Culinary Institute of America, speaks at commencement ceremonies for associate degree graduates at his alma mater on November 11, 2011. (Photo credit: CIA/Keith Ferris)

Media Contact:

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

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CIA Alumnus and Former Greystone Restaurant Chef Addresses Graduates

St. Helena, CA, November 1, 2011 – Todd Humphries '88, executive chef and partner of the new Kitchen Door restaurant in Napa's Oxbow Public Market, returned to his Napa Valley roots to address graduating students at The Culinary Institute of America (CIA) at Greystone. The ceremony, held October 3, 2011, ushered 44 graduates into the food industry from both the college's Culinary Arts and Baking and Pastry Arts degree programs. To date, this marks the largest graduating class at the California campus of the world's premiere culinary college.

"Pay attention to the details, go places, and meet people," said Humphries. "I have learned from everyone I've met."

Humphries has done his share of going places in his culinary career. Originally from Regina, the capital of the Canadian province of Saskatchewan, Humphries attended the CIA in Hyde Park, NY. After graduating in 1988, he worked in restaurants in the New York area including the Quilted Giraffe, Adrienne, the Peninsula Hotel, and the critically acclaimed Lespinasee. Humphries moved to the Napa Valley in 1999 and became the executive chef at the CIA's Wine Spectator Greystone Restaurant. He has been a prominent fixture of the local food scene ever since.

"In this industry it's important to work as a team, and to remember that it's all about the customer," advised Humphries.

Following his own advice, Humphries led the team for nine years as chef and owner of the very popular Martini House restaurant in St. Helena, earning a Michelin star rating and inclusion in both Robb Report's Top 100 Favorite Restaurants and Zagat's Top 40 Restaurants in Northern California.

He has also been featured as a judge for an episode during the first season of Bravo's Top Chef.

Photo Caption:

Chef Todd Humphries speaking to graduates at The Culinary Institute of America at Greystone on October 3, 2011. The 1988 CIA graduate is executive chef and partner of the new Kitchen Door restaurant in Napa's Oxbow Public Market. (Photo Credit: CIA/Charlie Gesell)

Media Contact:

Tyffani Peters
Media Relations Specialist
707-967-2322
t_peters@culinary.edu

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The Culinary Institute of America Announces New Provost Position to Advance Education Mission

Mark Erickson Appointed Provost, Effective January 2012

Hyde Park, NY, October 31, 2011 – The Culinary Institute of America has announced the creation of the role of Provost at the CIA. As the senior academic administrator of the college, the provost is vested with oversight of education, research, accreditation, continuing education, and food and beverage operations at all CIA campuses. The provost will report to Dr. Tim Ryan, president of the CIA.

In making this announcement, Dr. Tim Ryan, president of the CIA, also announced that, Mark Erickson, vice president—dean of culinary education at the CIA, will take on this new role effective January 1, 2012. An honors graduate of the CIA Class of 1977, Mr. Erickson also holds a Bachelor of Science Degree in Restaurant & Hotel Management from the University of New Haven and a Masters in Business Administration (MBA) from Marist College. One of just 66 Certified Master Chefs in the United States, Chef Erickson was a member of the gold medal-winning United States Culinary Olympic Teams in 1980, 1984, and 1988, and part of the U.S. team that won the 1985 Culinary World Cup.

During his career, Mr. Erickson has served the CIA in a progression of faculty and leadership positions. Currently, Erickson is responsible for all aspects of the college's culinary programs including degree programs, professional development, consulting, intellectual property development and conferences, as well as the college's menu research and development. He also oversees the CIA's branch campuses in St. Helena, CA, San Antonio, TX, and Singapore.

"The CIA Provost is central to our organizational design for the future – ensuring that the CIA maintains our position as the world's premier culinary college," said Dr. Ryan. "The decision to implement this important role has been taken after substantial review and discussions with all stakeholders, including the Board of Trustees and the Faculty Council. Mark is uniquely qualified for his new appointment, and I am pleased to entrust him with the oversight of all elements of the CIA education 'promise' – keeping us at the forefront of culinary education."

Mr. Erickson's appointment coincides with the retirement of Dr. Peter Rainsford, who has served as Vice President of Academic Affairs for the past five years and who led the college's initiatives in academic governance and bachelor's program innovation. Dr. Rainsford will continue to support the college's academic initiatives on a special projects basis in the future.

For more information about the industry-leading education programs and research initiatives of The Culinary Institute of America, visit www.ciachef.edu.

Photo Caption:

Mark Erickson, CMC, will serve as the CIA's new Provost. (Photo credit: CIA/Keith Ferris)

Media Contact:

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

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Outgoing New York Times Reviewer Honors CIA Alumni in Final Columns

One Grad Served "Best Meal"; Others are Chef & GM at Best Restaurant in NYC

Hyde Park, NY, October 25, 2011 – Sam Sifton finished his two-year stint as restaurant reviewer for The New York Times last Wednesday with a look back on some of the highs of his time in that role.

The end of Mr. Sifton's final column asks, "But the best meal I had on the job?" His answer is Frankies 457 in Brooklyn, whose co-owner and co-chef is Frank Falcinelli, a 1986 graduate of The Culinary Institute of America (CIA). After describing the "simple and elegant" meal he enjoyed there with his family, Mr. Sifton writes, "Nothing was wrong. Everything was right. It would have been nice if it could have gone on forever."

In his last restaurant review a week earlier, Mr. Sifton gave four stars to Per Se, which he called "the best restaurant in New York City." Per Se's chef is 2000 CIA alumnus Eli Kaimeh and the general manager Anthony Rudolf, who earned his bachelor's degree from the college in 2001. The restaurant is owned by Thomas Keller, a member of the CIA's Board of Trustees.

"To have the excellent work of CIA alumni and trustees recognized by arguably the most important restaurant reviewer in the country is a testament to both the culinary and hospitality education provided by the college," said CIA President Dr. Tim Ryan. "We are proud to be able to say our graduates served the best meal and run the kitchen and dining room at the best restaurant in the greatest food city in the world."

The Times has not yet announced its new restaurant reviewer; Sam Sifton is now editor on the national news desk.

Photo caption:

Frank Falcinelli '86 (right) with CIA President Dr. Tim Ryan when Falcinelli was commencement speaker at The Culinary Institute of America's Hyde Park, NY campus in September 2011. Outgoing New York Times restaurant reviewer Sam Sifton called Falcinelli's restaurant Frankies 457 "the best meal I had on the job." (Photo credit: CIA/Keith Ferris)

Media Contact:

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

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NYC Chef and Restaurateur Frank Falcinelli Returns to CIA to Deliver Graduation Address

Hyde Park, NY, October 6, 2011 – The man whose meatballs are considered the best in New York City returned to his alma mater on Friday, September 30, 2011 as the commencement speaker at The Culinary Institute of America (CIA). Frank Falcinelli is co-chef and co-owner of six restaurants and a catering business in Brooklyn and Manhattan, including Frankies Spuntino, cited by New York magazine in 2010 as having the best meatballs in the city.

"The path you're about to embark on is one of the most fun, most exciting, and most rewarding a person could choose," Falcinelli told 64 recipients of associate degrees in culinary arts and baking and pastry arts. "You'll get to take chances and push limits and expand people's horizons. You'll get to do what you love to do and share it with other people."

The 1986 CIA graduate has helped make Brooklyn a dining destination with Frankies Spuntino, Prime Meats, and Café Pedlar in that borough, along with three more restaurants in Manhattan. Falcinelli noted that the culinary landscape is changing with everything from food trucks to farm-to-table and hoof-to-tail movements. And, just as Brooklyn has supplanted Manhattan as home of some of New York City's most talked-about restaurants, the top-rated restaurant in the world is Noma in Denmark, rather than "the old cathedrals of cooking in France, Italy, and Spain."

But the basic principles of success don't change, he said. "Trustworthiness, honesty, integrity, and professionalism are still the core," Falcinelli advised his newest fellow CIA alumni. "These don't waver with time or fashion. The people who embody these principles are the people who move the industry forward."

Photo Caption:

Frank Falcinelli '86 speaks to graduates of The Culinary Institute of America in Hyde Park, NY on September 30, 2011. (Photo credit: CIA/Keith Ferris)

Media Contact:

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

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