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

# # #

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

# # #

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

# # #

 

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

# # #

Three-Star Michelin Chef Addresses CIA Graduates in Napa Valley

St. Helena, CA, December 27, 2011 – Christopher Kostow, acclaimed executive chef of The Restaurant at Meadowood in St. Helena, told graduates of The Culinary Institute of America (CIA) at Greystone that what they strive to do in their careers on a day-to-day basis is important. Kostow addressed 36 graduates at the ceremony held Friday, December 9, 2011.

"When you achieve certain accolades, when you reach a certain level in your career, recognize that it's important, and that it all can be done away with very quickly when you cease to hold it in high regard," said Kostow.

Kostow has earned three Michelin stars for The Restaurant at Meadowood, making him the second American-born chef and the third youngest chef ever to receive that distinction. In addition, Kostow has earned a 2011 James Beard Foundation Award nomination as Best Chef: Pacific, inclusion among Food & Wine magazine's Best New Chefs, recognition as a Rising Star Chef by the San Francisco Chronicle, and the honor of being named a Grand Chef Relais and Chateaux.

Kostow asked the graduates to remember that hundreds of chefs paved the way for the "celebrity" status that some in the industry enjoy today. He encouraged them to hold integrity for their chosen profession.

"What all the true professionals have is a narrative and a voice. They're speaking from a region, they're speaking from a philosophy, they're speaking from the heart," he said. "You can be a very good chef with technique. You can be a very good chef with skills. But you can never be great until you're saying something."

After building a stellar reputation working in kitchens throughout California, France, and New York City, Kostow arrived at Meadowood in early 2008. In addition to adding a Michelin star since his arrival, the restaurant has received many accolades under his inspired leadership.

Photo Caption:

Christopher Kostow, executive chef at The Restaurant at Meadowood addresses 36 CIA graduates at The Culinary Institute of America at Greystone on December 9, 2011. (Photo credit: CIA/Charlie Gessell)

Media Contact:

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

# # #

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

# # #

Change the Future for a Student with a Gift from the CIA's First Holiday Giving Catalog

Hyde Park, NY, November 18, 2011 – For as little as $10 you can give a gift that will have a direct impact on the future leaders of the foodservice and hospitality industry. The Culinary Institute of America (CIA), the world's premier not-for-profit culinary college, is releasing its first Holiday Giving Catalog in time for the 2011 holiday season.

Giving a gift from the Holiday Giving Catalog turns you into a champion of education. Your donations will be assisting students to offset the cost of their CIA education—turning great promise into lifelong success.

If you are considering end-of-year giving, and are looking to do something different this year, you can donate an item for students such as a spatula for $10 or chef's uniform for $275; ingredients for the teaching kitchens like a case of eggs for $33 or 30 pounds of salmon for $150; or underwrite the edible landscape of the college for as little as $25 for seeds up to $5,000 for an irrigation system.

The catalog is filled with perfect holiday donations. Make a gift in honor of a family member, friend, student, or faculty member, and they will receive a card of acknowledgment. This way, the impact is twofold—you pay tribute to someone you care about and you directly offset the cost of a student's culinary education.

For more information, see the online catalog at www.ciachef.edu/holidaycatalog. Donations are used in general support of the CIA's educational programs.

Photo Caption:

The Culinary Institute of America's first Holiday Giving Catalog is filled with perfect donation ideas to assist the future leaders of the food world. (Photo credit: CIA)

Media Contact:

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

# # #

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

# # #

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

# # #