CIA Chef-Instructor Wins Napa's Cochon 555

St. Helena, CA, February 2, 2012 – Lars Kronmark, chef-instructor at The Culinary Institute of America (CIA) at Greystone, was crowned the winner of Sunday's Cochon 555 cooking competition. This mobile food event stops in 10 cities, where five local chefs are each given a local heritage breed pig to create dishes from every part of the animal. With the help of seven CIA culinary arts students, Kronmark and his team created six entrees that put them ahead of the Napa competition.

"Our dishes showed fine craftsmanship," says Kronmark. "The students and I worked all week on these dishes, putting real cooking techniques into every dish, and it showed."

One of the missions of the Cochon 555 tour is to promote slow food that is prepared with respect for the animal. It is a philosophy that is shared by the CIA and taught to students on all four of its campuses, including the CIA at Greystone. The Wine Spectator Greystone Restaurant also practices whole animal utilization, ordering beef and pork and using the entire animal in featured dishes on the menu.

"It shows more respect when you use the entire animal in a professional kitchen. Using all of its parts to create fantastic dishes is much more ethical than using just the loin, or other cuts that we are used to cooking," says Kronmark.

Kronmark was given a mulefoot heritage breed pig from Grabish Farms in Napa Valley. The winning plate included "Burning Love," a childhood comfort food from Kronmark's native Denmark made with onion bacon sauce; and an Offal and All-Spice Sauce, both served over mashed potatoes. The team also made a house-cured mortadella smorrebrood, roasted and stuffed trotters, hard-cider cured mule foot ham cooked in straw, and St. Croix pork fritters with beet jam.

Kronmark and the winning chefs from each of the tour's 10 stops will compete again at the Grand Cochon event at Aspen's Food and Wine Festival on June 17.

Photo Caption:

Photo 1: Chef Lars Kronmark working with a team of culinary arts students at Cochon 555 at the CIA at Greystone. (Photo credit: CIA/Soren Bloch)

Photo 2: The winning team at Cochon 555 Napa. Chef-Instructor Lars Kronmark and his team of culinary students took first place in the friendly competition that promotes using local, heritage breed pork. (Photo credit: CIA/Soren Bloch)

Media Contact:

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

# # #

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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Certified Master Chef Brad Barnes Named New Head of Continuing Education at The Culinary Institute of America

Culinary Industry Veteran Promises Innovations Across All Three CE Departments: Food Enthusiast Classes, ProChef Program, and CIA Consulting

Hyde Park, NY, January 20, 2012 – Certified Master Chef and culinary industry veteran Brad Barnes '87, CMC, CCA, AAC, has been named senior director of continuing education at The Culinary Institute of America (CIA).

Barnes previously served as senior director of culinary education at the CIA, where he helped restructure the associate degree programs and played an integral part in the development and implementation of the new CIA Academic Delivery System.

Working from the school's Hyde Park, NY campus, Barnes will introduce innovations to the existing three-part curriculum in the department: Food Enthusiast classes, including Culinary Boot Camps and weekend classes; the ProChef® Certification program; and CIA Consulting, which offers creative marketing and menu solutions to the industry.

"We are very excited and gratified to have an esteemed alumnus such as Chef Barnes to lead our Continuing Education initiatives," said CIA Provost Mark Erickson '77, CMC. "His vision, enhanced by his high-profile culinary accomplishments, will be very effective in guiding the department into the next decade."

"The Continuing Education Department is the public face of the CIA," Chef Barnes said. "My objective is to keep its offerings fresh and in line with advancements in the culinary industry. My strength is my professional culinary background; I speak the language of this field and will bring those skills to bear in course development and industry connectivity."

CIA alumnus Brad Barnes is the North American Association of Food Equipment Manufacturers professor at the CIA. Before returning to his alma mater in 2009, Chef Barnes was president of GigaChef, LLC, a consulting company for hotels and high-volume foodservice. He previously held executive chef positions for a variety of establishments, including 64 Greenwich Avenue and Nancy Allen Rose Catering in Greenwich, CT. Active in the American Culinary Federation, Chef Barnes is chair of its Certified Master Chef Committee, a certified competition judge, and the recipient of several honors, including the ACF President's Award. The co-author of three books, he served as coach for Team USA at the Culinary Olympics in 2000, 2004, and 2008.

Photo Captions:

Photo 1: Certified Master Chef Brad Barnes '87, CMC, CCA, AAC, has been named senior director of continuing education at The Culinary Institute of America. (Photo credit: CIA/Keith Ferris)

Photo 2: An industry veteran, Chef Barnes previously held executive chef positions for renowned culinary establishments and currently serves as chair of the Certified Master Chef Committee of the American Culinary Federation. (Photo credit: CIA/Keith Ferris)

Media Contact:

Jay Blotcher
Media Relations Specialist
845-905-4419
j_blotch@culinary.edu

# # #

A Muffin Makeover: Dispelling the Low-Fat-Is-Healthy Myth

Low-Fat Approach to Eating Hasn't Reduced Obesity or Made People Healthier; New Recipes for Healthier Muffins Using Whole Grains, Healthy Fats

Boston, MA, January 12, 2012 – Dozens of studies, many from Harvard School of Public Health (HSPH) researchers, have shown that low-fat diets are no better for health than moderate- or high-fat diets—and for many people, may be worse.

To combat this "low fat is best" myth, nutrition experts at HSPH and chefs and registered dietitians at The Culinary Institute of America (CIA) have developed five new muffin recipes that incorporate healthy fats and whole grains, and use a lighter hand on the salt and sugar. Their goal? To "make over" the ubiquitous low-fat muffin, touted as a "better-for-you" choice when in fact low-fat muffins often have reduced amounts of heart-healthy fats, such as liquid plant oils, but boast plenty of harmful carbohydrates in the form of white flour and sugar.

Other low-fat processed foods are not much better, and are often higher in sugar, carbohydrates, or salt than their full-fat counterparts. For good health, type of fat matters more than amount. Diets high in heavily processed carbohydrates can lead to weight gain and an increased risk of type 2 diabetes and heart disease.

"It's time to end the low-fat myth," said Walter Willett, professor of epidemiology and nutrition and chair of the Department of Nutrition at HSPH. "Unfortunately, many well-motivated people have been led to believe that all fats are bad and that foods loaded with white flour and sugar are healthy choices. This has clearly contributed to the epidemic of diabetes we are experiencing and premature death for many. The lesson contained in these healthy muffins—that foods can be both tasty and good for you—can literally be life-saving."

A regular blueberry muffin from a national coffee shop chain has 450 calories on average and most of those calories come from carbohydrates, primarily white flour and sugar. However, now that national chains have eliminated trans fats, a regular muffin does have heart-healthy fat, usually from soybean or canola oil. A low-fat muffin has about the same amount of calories, but contains more carbohydrates and sugar—and about 60% more sodium (700 milligrams)—than a regular muffin.

The new Blueberry Muffin recipe offered by HSPH and the CIA is less than half the size of a coffee shop muffin and contains just 130 calories. It is made with a mixture of whole wheat, white, and almond flour and uses canola oil, a healthy fat. See "Blueberry Muffin Battle" for a nutritional comparison of the three types of blueberry muffins.

See recipes for Blueberry Muffins, Cranberry Orange Muffins, Jalapeño Cheddar Corn Muffins, Lemon Chickpea Breakfast Muffins, and Whole Wheat Banana Nut Muffins.

"There are so many ingredients available to home bakers who want to offer their families healthful, flavorful baked goods," says Richard Coppedge, Jr., chef-instructor at the CIA and a Certified Master Baker. "These five recipes not only include a wide variety of whole grain and nut flours; they also demonstrate how more unusual ingredients like canned chickpeas and extra virgin olive oil can be used in baking."

The CIA and HSPH offer a dozen healthy baking tips that professional chefs and home cooks can use to build a healthier muffin. Here are a few of their tips:

• Downsize the portions. The mega-muffins popular in bake shops are two to three times the size of the muffins your grandmother might have baked.
• Go whole on the grains. It's easy to substitute whole wheat flour for 50% of the white flour in recipes without harming taste or texture. And with a few recipe alterations, delicious muffins can be made with 100% whole grains. See the Lemon Chickpea Breakfast Muffin and the Whole Wheat Banana Nut Muffin recipes as examples.
• Slash the sugar. You can cut 25% of the sugar from most standard muffin recipes without any negative impact on flavor or texture, and in some recipes, cut back even more.
• Pour on the oil. Liquid plant oils—canola, extra virgin olive oil, corn, sunflower, and others—help keep whole-grain muffins moist and are a healthier choice than melted butter or shortening.
• Bring out the nuts. For extra protein and an additional source of healthy fats, add chopped nuts.
• Scale back the salt. The best way to reduce salt is to make a smaller muffin and to pair muffins with foods, such as vegetables and fruits, that are sodium-free.
• Pump up the produce—and flavor! Fresh whole fruit and unsweetened dried fruit naturally contain sugar, but unlike other sweeteners, they also contain fiber and important nutrients. Using fruit in your muffins means you can have a lighter hand on the added sugar. Cooked or raw vegetables, such as caramelized onions, sliced jalapeños, and chives and other fresh herbs—together with a whole range of spices—can add interesting textures and savory flavors to muffins.

The muffin recipes and photos, baking tips, a Q&A on why it's time to end the low-fat myth, and a handy chart showing how to find foods with healthy fats are all available on The Nutrition Source, a nutrition website from the Harvard School of Public Health.

"We need to make healthy fats and whole grains the new baking norm, at home and in the professional kitchen," says Greg Drescher, vice president of industry leadership and strategic initiatives for the CIA. "We call on restaurants and other food service providers to be leaders in promoting healthy fats—and in doing away with the low-fat myth."

Photo Captions:

Photo 1: Chef Rich Coppedge, Jr., and his colleagues at the CIA, used a variety of non-traditional ingredients like pureed garbanzo beans to help reduce the amount of fat found in the typical muffin. (Photo credit: CIA/Nicola Shayer)

Photo 2: The inclusion of beans in the Lemon Chickpea Muffin recipe from the CIA and the Harvard School of Public Health not only add protein and fiber, but they also help to keep it moist and tender. (Photo credit: CIA/Keith Ferris)

Photo 3: Recognizing that the low-fat approach to eating hasn't reduced obesity or made people healthier, The Culinary Institute of America and the Harvard School of Public Health worked together to create new recipes for healthier muffins using whole grains and healthy fats. (Photo credit: CIA/Keith Ferris)

Media Contact:

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

# # #

About Harvard School of Public Health
Harvard School of Public Health is dedicated to advancing the public's health through learning, discovery and communication. More than 400 faculty members are engaged in teaching and training the 1,000-plus student body in a broad spectrum of disciplines crucial to the health and well being of individuals and populations around the world. Programs and projects range from the molecular biology of AIDS vaccines to the epidemiology of cancer; from risk analysis to violence prevention; from maternal and children's health to quality of care measurement; from health care management to international health and human rights. For more information on the school visit www.hsph.harvard.edu.

HSPH on Twitter | HSPH on Facebook | HSPH on YouTube | HSPH home page

The Culinary Institute of America Leads Culinary Education on "Hot" Food Trends for 2012: Sustainability and Improved Kids' Nutrition

Hyde Park, NY, January 9, 2012 – The National Restaurant Association recently surveyed almost 1,800 members of the American Culinary Federation, asking them what the "hot trends" will be for the coming year. Nine of the top 10 trends are in two categories: sustainability/local sourcing and healthy kids/children's nutrition. The Culinary Institute of America (CIA) commends the survey results, as the college is providing thought leadership through education to the foodservice industry on these critical needs.

The CIA teaches its 2,900 undergraduates about the inextricable link between chefs and the environment through its innovative local buying program that supports more than 300,000 campus meals yearly. Hailed by Department of Agriculture Secretary Tom Vilsack and U.S. Senator Chuck Schumer (D-NY), the Hyde Park campus spends $750,000 a year on fruit, vegetables, dairy, eggs, and meat from more than two dozen Hudson Valley farms.

In CIA classes such as Meat Identification & Fabrication, much of the focus is on training future chefs to utilize all the edible portions of foodstuffs in an effort to be more sustainable. The Food, Wine, and (Agri)culture course takes CIA juniors to one of the world's renowned culinary regions to see sustainable agriculture in action. Elective courses like Food Ecology connect students with the food supply by studying sustainability as well as food production and its effect on the environment, health, nutrition, politics, and society.

Building on its classes, the CIA converted one of its public restaurants—St. Andrew's Café—into one that is almost completely locally sourced. Its new curriculum teaches students about canning and other preservation methods and helped earn the restaurant a two-star certification from the Green Restaurant Association.

When it comes to healthy initiatives for the younger generation, the college has developed its own educational initiative and website dedicated to help in the battle against childhood obesity. The CIA's Menu for Healthy Kids provides recipes, facts, tips, and an online forum for school administrators, foodservice directors, chefs and restaurateurs, teachers, parents, and kids.

In addition, the CIA serves as an innovator regarding children's health and nutrition through the creation of its annual "Healthy Flavors, Healthy Kids" conference at its San Antonio campus—just one of several healthy cooking confabs held by the college throughout the year, along with the Harvard School of Public Health co-sponsored "Worlds of Healthy Flavors" and "Healthy Kitchens, Healthy Lives" conferences. Among the presenters at the 2011 Healthy Flavors, Healthy Kids conference was Sam Kass, assistant White House chef and senior policy advisor for healthy food initiatives in the Obama Administration.

The CIA's expert faculty is available to speak with the media about these trends, and about the ways in which the world's premier culinary college is taking the lead to educate people about these and many other issues. To schedule an interview with a CIA expert, please contact Jeff Levine at j_levine@culinary.edu.

Photo Captions:

Photo 1: During a 2010 visit to The Culinary Institute of America, U.S. Agriculture Secretary Tom Vilsack (left), CIA President Dr. Tim Ryan (right), and Hudson Valley farmer Paul Wigsten view some of the local produce used by the college. (Photo credit: CIA/Keith Ferris)

Photo 2: Students in the CIA's Seafood Identification & Fabrication course learn about the responsibilities of chefs regarding sustainable seafood, and the differences between farm-raised and wild fish. (Photo credit: CIA/Keith Ferris)

Media Contact:

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

# # #

CIA and UC Davis Host Olive Oil Seminar for Category Managers, Buyers, Chefs, and other Culinary Professionals

Author Tom Mueller, Experts from Spain, Australia, Italy, California, and Greece to Speak

St. Helena, CA, December 16, 2011 – The Culinary Institute of America and the UC Davis Olive Center will host Olive Oil Flavor & Quality: Next Generation Benchmarks for Specialty Retail, Supermarkets & Foodservice on Thursday, January 12, 2012 at the CIA's historic Napa Valley campus in St. Helena, CA. The groundbreaking one-day seminar will feature presentations, panel discussions, and tastings that aim to educate category managers, buyers, chefs, and other professionals in the retail, foodservice, production, and distribution sectors on state-of-the-art understanding of what constitutes quality in the olive oil sector.

The seminar will focus on three key aspects of the olive oil market: How olive oil is made and sold, and how to understand quality; enjoying quality olive oil; and new approaches to the communication, buying, and selling of quality olive oil. Tastings and a walk-around lunch will ensure that attendees gain useful first-hand knowledge of what makes for great oil and can identify flavor variations. A wide representation of both speakers and sample oils from California, Spain, Italy, Greece, and Australia will also highlight how olive oil varies from country to country.

Topics covered include:

• How Olive Oil is Made and How Things Can Go Wrong
• Understanding Olive Oil Grades, and What is Really in the Bottle
• The World Olive Oil Trade, and How It Affects Buyers Everywhere
• Boosting the Customer Experience, In the Kitchen and at the Table
• Trust But Verify: How Retailers and Food Professionals Can Protect Themselves
• New Approaches to Increase Sales
• Growing the Market for Flavor and Excellence

Tom Mueller, author of the recently published Extra Virginity: The Sublime and Scandalous World of Olive Oil, will draw on his expertise on olive oil and olive fraud to explain how much of what is sold as extra-virgin olive oil is actually deeply flawed and blended with a variety of lesser quality oils, and what makes for truly great extra-virgin olive oil. Other presenters include Claudio Peri, founder of Association 3E, an organization based in Milan, Italy that certifies quality olive oil according to factors such as tree-to-bottle traceability, sensory requirements, and a controlled production process, and Chef Paul Bartolotta of Bartolotta in Las Vegas, who will offer culinary demonstrations and tastings alongside CIA olive oil expert Chef Bill Briwa.

Registration for the full-day seminar is $295. For a full schedule and more information about the presenters, visit www.ciaprochef.com/oliveoil.

Media Contact:

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

# # #

CIA's Worlds of Flavor® International Conference & Festival Looks at the Casualization of Fine Dining

"World Casual: The Future of American Menus" Brings Food Influencers to the Napa Valley

St. Helena, CA, November 10, 2011 – Dozens of leading chefs from all over the world were at The Culinary Institute of America (CIA) at Greystone in St. Helena, CA last week to share their expertise about the growing role of casual food in different world cuisines. "World Casual: The Future of American Menus" was the topic of the 14th Annual Worlds of Flavor® International Conference & Festival held at the college's campus in the Napa Valley from November 3–5.

Jose Garces, the James Beard Award-winning Ecuadorian-American chef who owns eight restaurants in Philadelphia and Chicago, provided examples of how to successfully translate world casual concepts onto American menus. The Food Network Iron Chef led a workshop on the signature casual flavors of Mexico, Ecuador, and Peru and gave a presentation about the next generation of Latin Casual at a session moderated by celebrity chef Rick Bayless, with CIA Chef-Instructor Iliana de la Vega as a fellow presenter.

But the conference focused on much more than Latin America, delving into myriad regional food cultures and ethnic cuisines over the course of three days. Presenters covered Spain and the Basque region; Italy, Greece, Turkey, and the Eastern Mediterranean; Lebanon, Syria, the Middle East, and North Africa; Senegal and West Africa; China, Japan, Korea, Singapore, Thailand, Malaysia, Vietnam, and India in Asia; Mexico, Ecuador, Peru, Brazil in Latin America; Jamaica, Cuba, and the Caribbean; and the United States.

The combination of a slow economic recovery, continued excitement about celebrity chefs and all things food-related, and technology putting the world at our fingertips has created the "perfect storm," making now the time for casual foods from around the world to find their way onto menus in the United States. Food trucks serving quality fare for good value are becoming more common and the Michelin Guide for Hong Kong this year bestowed stars on several noodle and curry shops serving Asian street foods for as little as $4! World casual embraces these traditions, turning what used to be exotic into the classics-in-the-making comfort foods of tomorrow.

One of many highlights of the conference was the "World Marketplace," which gave participants an immersion into the sights, smells, sounds, and tastes of world casual cuisine through market stalls, cultural music and dance performances, book signings, and food and wine tastings.

More than 750 foodservice and hospitality leaders attended the conference, including chefs, corporate menu decision-makers, foodservice management executives, suppliers, and food journalists. Through numerous general sessions, breakout seminars, and kitchen workshops, they learned how to create authentic flavors from the casual foods of different cultures that will appeal to the increasingly adventurous American palate.

Looking at how these cuisines will affect the menus in the United States in the years to come, CIA President Tim Ryan wrapped up the conference by addressing the future of world casual cuisine. "The world casual juggernaut is changing everything, from menu formats to our concept of what a restaurant is. Never before have we seen so much culinary talent reaching into the casual dining space and innovating across such a broad diversity of flavors and culinary ideas from around the globe," Dr. Ryan said. "The movement was led by chefs who make great food and want to do so in a setting that is more economically viable for them and their guests. World casual creates opportunities for more chefs to open restaurants or food businesses. Ultimately, this means the industry will continue to grow and evolve in a world marketplace of ideas."

After 14 years, the CIA's Worlds of Flavor® Conference has become the quintessential model of the college's thought leadership in identifying future culinary trends and sharing that knowledge and expertise with food and hospitality influencers in this country and around the world. Other CIA leadership conferences throughout the year included Worlds of Healthy Flavors and Healthy Kitchens, Healthy Lives (co-presented with the Harvard School of Public Health); Healthy Flavors, Healthy Kids; Flavor, Quality & American Menus; Latin Flavors, American Kitchens; Greystone Flavor Summit; Produce First! American Menus Initiative; and new for 2012: Worlds of Healthy Flavors—Asia.

For more information about the sessions, presenters, and foods explored at the conference, visit www.worldsofflavor.com. Visit our website for select recipes from the conference.

Photo Captions:

Photo 1: Dr. Tim Ryan, president of The Culinary Institute of America, speaks about World Casual food as a growing segment during the CIA's 14th Annual Worlds of Flavor® International Conference & Festival. (Photo credit: CIA/Terrence McCarthy)

Photo 2: Chef Jose Garces, of the Philadelphia-based Garces Restaurant Group, prepares for a tasting with kitchen workshop participants during the CIA's 14th annual Worlds of Flavor® Conference. (Photo credit: CIA/Terrence McCarthy)

Photo 3: Chef Maria Jose San Ramon prepares to demonstrate – Fideo Finos Tostados (Toasted Angel Hair Noodles with Softshell Crab) – during the CIA's 14th annual Worlds of Flavor® Conference. (Photo credit: CIA/Terrence McCarthy)

Photo 4: Chef Rick Bayless, of Chicago's Topolobampo and Frontera Grill and chairmen of the CIA's Latin Cuisines Advisory Council, prepares Shrimp Ceviche Verde during the CIA's 14th annual Worlds of Flavor® Conference. For select recipes from the conference, click here. (Photo credit: CIA/Terrence McCarthy)

Photo 5: Chef Bill Kim, of Chicago's Urban Belly and Belly Shack, shows participants at the CIA's Worlds of Flavor® Conference how to prepare his Chicken and Mushroom Dumplings. For select recipes from the conference, click here. (Photo credit: CIA/Terrence McCarthy)

Media Contact:

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

# # #

Latin Flavors, American Kitchens Conference Emphasizes Cuisines from Latin America and Identifies Hot Trends: Handheld Foods, Smoke, Bar Foods, and Cocktails

Attendees Introduced to CIA's New Latin Cuisines Certificate Program at San Antonio Campus

San Antonio, TX, October 17, 2011 – The kitchens of The Culinary Institute of America (CIA), San Antonio recently hosted the most prominent collection of Latin cuisine experts from throughout the Americas. The chefs assembled in Texas for the college's fourth annual Latin Flavors, American Kitchens conference, October 5–7. Presenting chefs included Rick Bayless of Frontera Grill in Chicago, Roberto Santibanez of Fonda in Brooklyn, Humberto Dominguez of Restaurant Kakao in Guatemala, and the CIA's Latin cuisines faculty: Alain Dubernard (Mexico), Almir Da Fonseca (Brazil), Iliana de la Vega (Mexico), Elizabeth Johnson-Kossick (USA), and Sergio Remolina (Mexico).

Educating the foodservice and hospitality industry about the unique culinary traditions and flavors of Latin America, the Latin Flavors, American Kitchens conference was attended by more than 170 foodservice industry leaders. The conference helps chefs and restaurateurs better understand how to create foods that feature authentic Latin flavors and cooking methods in various foodservice environments. Participating volume operators included On The Border Restaurants, Applebee's, Carlson Restaurant Group, Yum! Brands, Dunkin' Brands, The Delaware North Company, and Sodexo.

Hot trends in Latin cuisines highlighted during this year's Latin Flavors, American Kitchens included explorations of the indigenous flavors of Argentina, Brazil, Ecuador, and Guatemala, and the growing interest in handheld foods like tortas, postres, tacos, tostadas, and burritos. In addition, significant time was spent learning about the use of smoke and the grilling traditions in Latin American countries, as well as new concepts for featuring Latin flavors in cocktails and bar foods.

It was noted that there are many business opportunities for new products and menu items that appeal to a nation whose palate is constantly seeking new flavors, once chefs in the United States become more familiar with authentic Latin ingredients and cooking methods.

Recognizing this need, the CIA introduced its new Latin Cuisines Certificate Program in San Antonio. Designed to leverage the resources of the CIA's Center for Foods of the Americas, the 30-week program launching in March 2012 is the first of its kind in the United States to offer a comprehensive study of Latin American cuisine and culture.

"I've dreamt for years that we would be able to understand the cuisines of Latin America the same way we understand the cuisines of Europe—that someone would distill the cuisines for us so that we can communicate them to others," Chef Bayless said. "The CIA's Latin Cuisines Certificate Program will do that. And it is going to launch us into the future in terms of Latin cuisine here in the United States and beyond."

Through these efforts, the not-for-profit Culinary Institute of America is dedicated to honoring its rich culinary heritage while also embracing the flavors of world culture and innovation.

To learn more about the CIA's Latin Flavors, American Kitchens conference, visit CIAProChef.com. To learn more about the CIA's new Latin Cuisines Certificate Program, visit www.ciachef.edu/lccp.

Photo Captions:

Photo 1: Chef Rick Bayless speaks to the importance of chefs truly understanding the use of traditional Latin American flavors and cooking techniques during The Culinary Institute of America's 2011 Latin Flavors, American Kitchens Conference in San Antonio, TX. (Photo credit: CIA/Scott Miller)

Photo 2: Peruvian Yuca Empanadas were just one of the traditional hand held foods of Latin America that were created by Chef Pedro Miguel Schiaffino at the 2011 Latin Flavors, American Kitchens Conference in San Antonio, TX. (Photo credit: CIA/Scott Miller)

Photo 3: Argentine Mixed Grill in the Live Fire Pavilion at the 2011 Latin Flavors American Kitchens Conference in San Antonio, TX. (Photo credit: CIA/Scott Miller)

Photo 4: Chef Del Grande, Chef Rick Bayless, and Chef Dean Fearling at the 2011 Latin Flavors American Kitchens Conference in San Antonio, TX. (Photo credit: CIA/Scott Miller)

Media Contact:

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

# # #

President of Basque Government Visits Hyde Park to Sign Partnership with The Culinary Institute of America

Hyde Park, NY, October 14, 2011 – On Monday, October 17, Patxi López, the Lehendakari (president) of the Basque Regional Government, will be at The Culinary Institute of America (CIA) in Hyde Park, NY to sign a partnership agreement with the college.

López and CIA President Tim Ryan will be entering into an agreement to have the CIA partner with the Basque Culinary Center (BCC) in San Sebastian, Spain to foster education, faculty and cultural exchange, and advance a greater understanding of the foods, wines, and culinary heritage of the Basque region.

As part of the agreement, the CIA and BCC will collaborate on designing a faculty exchange program and explore the possibility of jointly publishing an international gastronomic sciences journal. The new partners will also consider expanding the CIA's ProChef® program to the Basque Culinary Center as a location for European culinary professionals to acquire advanced certification.

"The Culinary Institute of America is pleased to join with the BCC in this partnership that will benefit foodservice professionals and culinary students on both sides of the Atlantic," said Dr. Ryan. "This is just the beginning of what we anticipate will be a long-term educational collaboration with our colleagues at the Basque Culinary Center."

Future programs could include culinary arts courses, international conferences and leadership retreats, new media opportunities, visiting guest chefs and winemakers at CIA campuses, educational resource support, and other initiatives.

The Lehendakari will be joined at the 4 p.m. signing ceremony by Joxe Maria Aizega, the director of the Basque Culinary Center; cabinet members and other high-ranking Basque government officials; and Basque media covering the visit.

Media Contact:

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

# # #

The Culinary Institute of America Announces the Creation of the Industry Leadership and Advancement Division

New Division to Drive the CIA's Leadership in Health & Wellness, Sustainability, World Cuisines & Cultures, and Professional Excellence & Innovation

Hyde Park, NY, September 13, 2011 – The Culinary Institute of America has announced the creation of a new organization within the college, the Industry Leadership and Advancement Division, to integrate the CIA's thought leadership and institutional support initiatives. Co-led by Victor Gielisse and Greg Drescher, the division will be responsible for CIA industry leadership, corporate relations, alumni relations, strategic partnerships, conferences, new media, and consulting services.

"At a time of major changes within our country and the food world we serve, this new organization will bring attention to the innovative programs and thought leadership the CIA provides," said Dr. Tim Ryan, president of the CIA. "The Industry Leadership and Advancement Division will more fully demonstrate how CIA teaching and research add tremendous value to our industry and society."

Victor Gielisse will serve as the Vice President – Advancement & Business Development for the new division. He formerly served as associate vice president for business development for the college, where he directed the college's relationship within the foodservice industry for business development and consulting. Earlier he served as the CIA's dean of culinary and baking and pastry studies for the college's degree programs. Gielisse is one of 66 Certified Master Chefs (CMC) in the United States, and holds a Bachelor of Science Degree, a Master of Business Administration (MBA), and a Doctorate in Business Administration (DBA) from The School of Administration and Management of California Coast University.

Greg Drescher will serve in the newly created role of Vice President – Strategic Initiatives & Industry Leadership. In his previous role as executive director of strategic initiatives, he was responsible for conceptualizing and developing the CIA's many thought leadership initiatives for the foodservice and hospitality industries. Drescher was inducted into the James Beard Foundation's Who's Who of Food & Beverage in America in 2005, and the following year he was honored with Food Arts magazine's Silver Spoon Award. In 2007, he shared a James Beard Award for his work in developing the CIA's "Savoring the Best of World Flavors" DVD and Web cast series. Drescher has also served on the Institute of Medicine's Committee on Strategies to Reduce Sodium Intake, which was mandated by the U.S. Congress to make recommendations about reducing sodium in the American diet.

The CIA is pioneering new research, international programs, and other leadership initiatives in the critical areas of health and wellness, sustainability and food ethics, world cuisines and cultures, and professional excellence and innovation. The Industry Leadership and Advancement Division is responsible for directing these programs and gaining the institutional support they require, and it will drive the expansion of thought leadership in these areas through its annual conferences. These include the Latin Flavors, American Kitchens and Healthy Flavors, Healthy Kids conferences at the CIA's San Antonio campus, as well as the renowned Worlds of Flavor® International Conference and Festival held annually at the CIA at Greystone in St. Helena, CA.

Planning is now underway to bring two of the CIA's strategic initiatives—Worlds of Healthy Flavors, which is held annually in collaboration with Harvard School of Public Health, and the Worlds of Flavor International Conference & Festival—to the CIA's Singapore campus in 2012 and 2013, respectively.

For more information about the industry leadership initiatives of The Culinary Institute of America, visit www.CIAProChef.com.

Photo Captions:

Photo 1: Victor Gielisse, CMC, will now serve as the Vice President of Advancement & Business Development, for the CIA's new Industry Leadership and Advancement division. (Photo credit: Keith Ferris/CIA)

Photo 2: Greg Drescher will serve as the CIA's new Vice President of Strategic Initiatives & Industry Leadership for the college's new Industry Leadership and Advancement division. (Photo credit: Terrence McCarthy/CIA)

Media Contact

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

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