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

# # #

The Culinary Institute of America Launches New Wine Lovers Boot Camps in 2012 at its Napa Valley Campus

Two- and Five-Day Classes Will Heighten Consumers' Skill and Confidence in Wine Selection, Tasting, and Pairing with Food

Hyde Park, NY, January 11, 2012 – At a time when wine awareness and consumption in the United States continues to grow dynamically, The Culinary Institute of America is launching a new series of classes designed for the wine enthusiast at its St. Helena, CA campus.

Wine Lovers Boot Camp will debut in spring 2012 at the CIA at Greystone, whose location in the heart of the Napa Valley—home to great vineyards and wine estates—is ideal for the study and enjoyment of wine. The two courses launching this new series are Wine Lovers Boot Camp—Basic Training and Wine Lovers Boot Camp—Tasting Like a Pro.

Wine Lovers Boot Camp—Basic Training is a five-day exploration of the joys wine can bring to one's lifestyle, and is designed to elevate participants' overall understanding of wine. The program will also enable students to select and enjoy wine with greater knowledge and confidence, whether shopping for a mid-week meal at home, dining out at a restaurant, or hosting a special social gathering.

Working with the CIA's renowned faculty, students in this Boot Camp will taste the world's major white and red wine grape varieties as they learn to decipher wine labels from regions near and far. They will discover how a vineyard's location and a winemaker's influence can impact the flavor, style, and price of wine. Through tastings, participants will learn how to evaluate wine "flavor" and place it skillfully in the context of a meal. This newfound understanding will ultimately be put into practice in the kitchen as students prepare a multi-course meal with paired wines.

Initial 2012 class dates are February 13–17, April 16–20, and May 21–25 from 9 a.m. to 4 p.m. Tuition is $2,195 per person, and the class is open to students 21 years of age and older.

It is often said in oenophile circles that a wine is good if you like it. But how do professionals objectively evaluate wine? The CIA's Wine Lovers Boot Camp—Tasting Like a Pro will teach the casual wine drinker how to adopt professional approaches to tasting wine.

This two-day program will guide participants through proper tasting technique and teach them how to recognize important wine attributes that determine the quality and style of still, sparkling, and sweet wines. Through structured tastings, students will discover the influence on flavor of winemaking techniques, from barrel fermentation to fortification. Blind tastings will ultimately test their ability to identify wines like professionals.

Initial class dates for 2012 are February 2–3, February 29–March 1, March 26–27, April 13–14, and May 17–18 from 9 a.m. to 4 p.m. Tuition is $895 per person, and the class is open to students 21 years of age and older.

On select class days, students in both Wine Lovers Boot Camp programs will enjoy dinner at the on-campus Wine Spectator Greystone Restaurant.

To enroll in a CIA Wine Lovers Boot Camp, visit www.ciachef.edu/enthusiasts or call 1-800-888-7850.

Photo Captions:

Photo 1: Beginning in spring 2012, the CIA's new Wine Lovers Boot Camp classes will take place at the college's Greystone campus in California's famed Napa Valley. (Photo credit: CIA/Keith Ferris)

Photo 2: Savoring the joys of wine, for either personal pleasure or in launching a wine industry career, is one of the myriad benefits of the new Wine Lovers Boot Camps at the CIA. (Photo credit: CIA/Keith Ferris)

Media Contact:

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

# # #

The Culinary Institute of America Announces Winter's Hottest Deal, 2012 Special Price-Fixed Lunches and Dinners

Back by Popular Demand: World-Class Cuisine at Great Prices

Hyde Park, NY, December 21, 2011 – The Culinary Institute of America (CIA) has announced Winter's Hottest Deal at the CIA. The annual fixed-price lunches and dinners at the college's award-winning, student-staffed restaurants offer three-course lunches for $21.95 and three-course dinners for $29.95. (Prices do not include tax or service and cannot be combined with other offers or discounts.) This special promotion is an extraordinary value for Hudson Valley residents and visitors alike.

Join us Monday through Thursday, January–March 2012 to enjoy Winter's Hottest Deal at the CIA that are both warming and delicious.

Offered in three fine-dining restaurants—American Bounty Restaurant, Ristorante Caterina de' Medici, Escoffier Restaurant—Winter's Hottest Deal at the CIA gives diners the opportunity to taste the cuisine of tomorrow's great chefs, today.

Also available January 19 through March 29 is the CIA's popular 2012 Dining Series, a festival of themed luncheon and dinner events. And stay tuned, on February 28, 2012 when the CIA kicks-off the celebration of Hudson Valley Restaurant Week.

Dinner at the CIA's restaurants begin at 6 p.m., and lunch is served from 11:30 a.m. to 1 p.m. Tables are available, although reservations are suggested. To make your reservation today, call 845-471-6608, Monday–Friday, 8:30 a.m. to 6 p.m., or visit www.ciachef.edu/restaurants. Your table is waiting.

Photo Caption:

Winter's Hottest Deal is at the CIA. (Photo credit: Bill Denison)

Media Contact:

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

# # #

The Culinary Institute of America Partners with Renowned Chef Erik Blauberg for a Unique, Nine-Day Culinary Tour of Italy, March 24–April 1

"Culinary Italy: From Milan to Rome" will Featuring Access to Secret Artisanal Culinary and Wine Locations Across Five Regions

Hyde Park, NY, December 15, 2011 – A cooking class in an Umbrian castle and an authentic truffle hunt are two highlights of a unique nine-day culinary tour of five regions of rustic Italy, offered by The Culinary Institute of America from March 24 to April 1, 2012.

"Culinary Italy: From Milan to Rome," created by renowned Chef Erik Blauberg, will explore five regions of Italy, from Emilia-Romagna to Tuscany, with stops along the way in Milan, Bologna, Umbria, and Piemonte. Chef Blauberg will bring participants to exclusive, little-known culinary paradises that are not accessible to the general public.

"World-class chefs know that great culinary dishes begin with the freshest food obtained from unique sources," said Mark Erickson '77, CMC, vice president and dean of culinary education. "This special CIA journey, led by the celebrated Chef Erik Blauberg, brings food lovers together with premier farmers and food artisans of Italy, to better understand the quality ingredients that are integral to creating culinary masterpieces at home."

"The CIA is offering you, quite simply, the food and wine journey of a lifetime," said Chef Blauberg, who created and has led these culinary excursions for several years, making them available to discerning food enthusiasts from across the globe. This special event has been shaped by Chef Blauberg's personal connections with Italy's top food purveyors, vintners, and restaurateurs.

The itinerary for "Culinary Italy: From Milan to Rome" includes many behind-the-scenes locations involving small artisanal food and wine operations. These include a tour of the sedate mountain villages of the Piemonte region, renowned for handcrafted cheeses and prosciutto. In Umbria, participants will savor a modern cooking class held in an ancient Roman castle. Along the way, people will discover rural farmers' markets and wineries, tucked away in the countryside and managed by several generations of families.

Other exciting stops include a balsamic vinegar tasting tour of Modena; dinner at Acanto, one of Milan's five-star restaurants; a fascinating Slow Food movement discussion in Turin; and a pasta-making class in Bologna. The highlight of this memorable voyage will be a hunt for the elusive truffle, led through Umbrian forests by specially trained dogs. This memorable trip will conclude with a final, unforgettable truffle dinner prepared by Chef Blauberg.

For the complete "Culinary Italy: From Milan to Rome" itinerary, download it here.

This rare culinary experience can be obtained for a fee of $6,999 per person, double occupancy, or $8,849 per person, single occupancy.

To reserve your place in The Culinary Institute of America's "Culinary Italy: From Milan to Rome," contact the CIA's customer service department at 845-905-4417.

Photo Captions:

Photo 1: Renowned Chef Erik Blauberg will lead adventurous foodies through a nine-day gastronomic exploration of Italy in March, 2012, offered by The Culinary Institute of America. (Photo credit: CIA/Keith Ferris)

Photo 2: The CIA's "Culinary Italy: From Milan to Rome" will take participants to the little-seen culinary hideaways of five regions, where the finest of Italian cuisine and wine originates. Participants will dine in this ancient castle, nestled in the mountains of Umbria. (Photo credit: Chef Erik Blauberg)

Media Contact:

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

# # #

The Culinary Institute of America's "CIA On Location" Series Announces Three New Culinary Boot Camp Classes In 2012

"Basic Training" Cooking Classes will be Held in March and April at Viking Cooking Schools in Georgia, Illinois, and Tennessee

Hyde Park, NY, December 14, 2011 – Responding to popular request by foodies across America, The Culinary Institute of America, the world's premier culinary college, has announced three new dates in its "CIA on Location" series of traveling culinary immersion classes for 2012, taking place in Georgia, Illinois, and Tennessee.

In this on-the-road cooking education program, students gain insider tips for attaining culinary excellence, as taught by an award-winning chef from the famed Culinary Institute of America. These special classes are designed for food lovers of all levels of experience, from the weekend chef to the passionate gourmet.

"For those who chose another career path but have always dreamed of being a world-class chef, CIA On Location is a wonderful opportunity," said Mark Erickson '77, CMC, vice president and dean of culinary education. "Here is a unique program that brings the college's incomparable culinary education to food lovers across the country. In partnership with Viking Cooking Kitchens, the CIA's award-winning chefs will inspire everyday home chefs to greater achievements."

Through this first-time collaboration, the CIA will offer its acclaimed CIA Culinary Boot Camp—Basic Training class at three separate Viking Cooking School locations during March and April. Food enthusiasts can select from five-day classes in Atlanta, GA (March 19–23); Glenview, IL (March 26–30); and Franklin, TN (April 23–27). Each class runs from 7 a.m. to 1:30 p.m. every day, and will provide the same unparalleled culinary experience as in the CIA's famed classroom kitchens.

By enrolling in these exciting, hands-on CIA Culinary Boot Camp—Basic Training classes, participants will become well-versed in the fundamentals of cooking. Assignments will include training in knife skills, kitchen terminology, dry-heat cooking methods (roasting, grilling, sautéing, pan-frying, and stir-frying), and moist-heat cooking methods (braising, shallow poaching, deep poaching, and steaming).

Class members will receive two chef's uniforms, each with a jacket, pants, and a neckerchief. Paper chef's hats, side towels, and aprons will be provided in class.

Tuition for each of the Culinary Boot Camp classes at the Viking Cooking Schools is $2,195 per person. To enroll in a "CIA on Location" Culinary Boot Camp class, visit www.ciachef.edu/enthusiasts/ciaonlocation.asp or call 1-800-888-7850.

Photo Captions:

Photo 1: "CIA on Location" Culinary Boot Camp classes, designed for at-home chefs, will take place this coming spring at three different Viking Cooking School branches: Atlanta, GA; Glenview, IL; and Franklin, TN. Here is the Glenview kitchen space. (Photo credit: Viking Cooking Kitchens)

Photo 2: In 2012, food enthusiasts in the Atlanta, Chicago, and Nashville areas will have a chance to enjoy the fast-paced and informative Culinary Boot Camp classes offered by the world-renowned CIA – right in their own backyard. (Photo credit: CIA/Keith Ferris)

Media Contact:

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

# # #

The CIA Apple Pie Bakery Café Bakes for Thanksgiving

Freshly Prepared Pies, Cakes, and Confections Available for Purchase to Ease Holiday Hassles

Hyde Park, NY, November 9, 2011 – Thanksgiving in the Hudson Valley will be especially delicious when it features freshly made pies and cakes prepared by the students of The Culinary Institute of America (CIA). In addition to its usual selection of pastries, individual desserts, and breads, the college's Apple Pie Bakery Café is presenting desserts and confections for the holiday.

"In addition to our offerings of fresh pies, sugar or no sugar added, and gluten-free pies, this year we have Maple Sugar Cotton Candy, Caramel Apples, traditional stuffing mix, and a delicious Mexican Hot Chocolate mix," says Mauro Sessarego, associate professor in hospitality and service management in the Apple Pie Bakery Café.

Pumpkin Pies can be purchased for $16.95 each and Apple and Pecan Pies are $19.95 each. "No sugar" apple or gluten-free pies in either apple or pumpkin varieties can be purchased for $22.95 each.

Satisfy everyone's sweet tooth with the Apple Pie Bakery Café's delicious line of seasonal items such as Maple Sugar Cotton Candy, Caramel Popcorn, Hand-Decorated Cookies, Mini Pumpkin-shaped Gingerbread Muffins, Mexican Hot Chocolate, Mulling Spices, Caramel Apples plain and with toasted pecans, and Traditional Stuffing.

In December, the café will also be offering Bouche de Noel Cake that serves six for $29.95.

All pre-orders need 72 hours advance notice, and orders for cakes and pies must be received by Friday, November 18, 2010, and can be made in person at the café or by calling 845-905-4500. Orders may be picked up on Monday, November 21 and Tuesday, November 22 at the Apple Pie Bakery Café. The restaurant will be closed on Wednesday, November 23 and Thanksgiving Day, November 24.

The café is open from 7:30 a.m. to 5 p.m., Monday through Friday. The casual restaurant, which doubles as a classroom for students pursuing CIA degrees in baking and pastry arts, also offers a savory lunch menu of sandwiches, soups, and salads; and specialty cakes, desserts, and breads for dining in or takeout.

Photo Captions

Photo 1: CIA Apple Pie Bakery Cafe's Apple Pie. (Photo Credit: CIA/Keith Ferris)

Photo 2: CIA Apple Pie Bakery Cafe's Apple Pie a la Mode. (Photo Credit: CIA/Keith Ferris)

Media Contact:

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

# # #

Past, Present, and Future Culinary Icons to Visit the CIA in March

Separate Events to Feature Paul Bocuse, Ferran Adrià, and Nathan Myhrvold

Hyde Park, NY, March 14, 2011 – The past, present, and future of the food world are all coming to The Culinary Institute of America (CIA) in Hyde Park, NY this month. Students at the world's premier culinary college will have a chance to hear from and interact with Paul Bocuse, Ferran Adrià, and Nathan Myhrvold.

Chef Adrià is a current culinary legend who will be at the CIA for a panel discussion on Monday, March 21 at 11 a.m. Adrià is chef and co-owner of Spain's famed elBulli. The Barcelona native has been head chef of elBulli for 24 years, and over the past decade it has been widely considered the best restaurant in the world. Chef Adrià pioneered molecular gastronomy, which he calls "deconstructivist" cooking.

Nathan Myhrvold is the future of cooking. He is a former Microsoft executive who has turned to cooking for his latest project: a 2,400-page cookbook, Modernist Cuisine, due for release this month. CIA President Dr. Tim Ryan, in USA Today on March 2, referred to Myhrvold's brand-new tome as "one of the most important cookbooks of all time." He will be delivering the commencement address to bachelor's degree graduates on the morning of Thursday, March 24. At 2 p.m. that day, he'll be giving a presentation open to all students.

Paul Bocuse, the father of modern French cuisine, has been cooking since the 1940s. Chef Bocuse, now 85, graced the cover of Newsweek magazine in 1975, unheard of for a chef at that time. He created the Bocuse d'Or international culinary competition, held in his hometown of Lyon, France. "While others influenced 20th century cuisine, it was his leadership, vision, and willingness to take risks that set in motion the global culinary renaissance," Dr. Ryan says. Chef Bocuse will be holding a question and answer session for students at noon on Thursday, March 31. Chef Bocuse's campus visit comes one day after he receives the CIA's Chef of the Century Award at a gala in New York City.

Photo Caption:

More than 1,000 CIA students attended Ferran Adrià's last visit to The Culinary Institute of America in 2009. Visits by Chefs Adrià, Paul Bocuse, and Nathan Myhrvold this month are creating an even bigger buzz on the college's Hyde Park campus. (Photo credit: CIA/Anne Rettig)

Media Contact:

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

# # #

The CIA Launches Free Online Learning Module on the Food and Wine of Apulia

St. Helena, CA, February 1, 2011 – The Culinary Institute of America (CIA) has introduced "The Food and Wine of Apulia, Flavors from Farm to Table" online learning module on the college's www.ciaprochef.com website.

"The Food and Wine of Apulia, Flavors from Farm to Table" is a free online resource for both food professionals and home cooks that explores the cuisine of Apulia, on the southeastern tip of the Italian peninsula. Apulia, or Puglia, is a long, slender region with more than 500 miles of coastline and a rich agricultural heritage that includes lush olive oils, artisan breads and cheese, and great wines. It is considered Italy's richest area for fruit and vegetable production.

Packed with cooking demonstrations and in-depth interviews with leading chefs and food authorities, as well as recipes to download, "The Food and Wine of Apulia: Flavors from Farm to Table" is a virtual tour of one of Italy's undiscovered food frontiers. Featuring some of Apulia's most renowned chefs and food artisans and illustrating iconic dishes from the region, segments include Expressive and Essential: Extra-Virgin Olive Oil, Fresh from the Gardens of Peppe Zullo, A Lesson in Orrechiette with Pietro Zito, Bread from the Wood-Fired Ovens of Apulia, The World Class Wines of Apulia, and many more.

"The Food and Wine of Apulia: Flavors from Farm to Table" is presented by Regione di Apulia and can be found at www.ciaprochef.com/apulia. It was produced by the CIA New Media group, which has been honored with two James Beard Awards for Best Video Webcast.

Photo Caption:

The Food and Wine of Apulia, Flavors from Farm to Table. (Photo Credit: CIA/Eddie Jacob)

Media Contact:

Cate Conniff
Marketing Manager
707-967-2303
c_connif@culinary.edu

# # #

The Culinary Institute of America's San Antonio Campus Launches New Food Demonstration Series

"CIA San Antonio: A First Taste" Will Highlight the Best of Classic and Contemporary Mexican and Latin American Cuisine

San Antonio, TX, January 27, 2011 – The newly expanded San Antonio campus of The Culinary Institute of America (CIA) announces a spring 2011 series of culinary demonstrations titled "CIA San Antonio: A First Taste." This Saturday morning program will acquaint newcomers to the campus and its variety of culinary classes for professionals and food enthusiasts alike.

These five separate events, scheduled to run from January through May, highlight a variety of classic and contemporary dishes in the Mexican and Latin American tradition. Each of these interactive programs will include a culinary demonstration by a CIA chef-instructor, a tasting of the items prepared, and recipes to take home.

The courses offered for "CIA San Antonio: A First Taste" include:

South American Ceviche
January 29 or June 4; 10 a.m.–12:30 p.m.
Discover tips and techniques for preparing Colombian fish ceviche, Ecuadorian shrimp ceviche, and Peruvian ceviche and tiradito.

Risotto: Classic Skills & Techniques
February 12 or May 21; 10 a.m.–12:30 p.m.
Explore the components of the perfect risotto and learn how to prepare many variations of this velvety rice dish by using seasonal and regional ingredients. The chef-instructor will discuss the use of these ingredients to prepare dishes beyond the classical Risotto Milanese.

Brazilian Carnival Food
February 19; 10 a.m.–12:30 p.m.
Learn about one of the world's most famous festivals and sample some of its traditional foods, from Southern Brazil's Barreado to Northeast Brazil's Bahia to, Southeast Brazil's Pão de Queijo.

The cost for each class is $39.95 per person and includes tastings and recipes to take home. Attendees can apply this "First Taste" demo fee to the tuition of any future class registration at the CIA's campuses in San Antonio; Hyde Park, NY; or St. Helena, CA.

To reserve a place for "CIA San Antonio: A First Taste," call The Culinary Institute of America at 1-800-888-7850 or book online at www.ciachef.edu/enthusiasts.

Photo Caption:

Getting acquainted with the newly-expanded campus and its Latino food classes is the objective of "CIA San Antonio: A First Taste," a series of food demos this spring. (Photo credit: CIA/Keith Ferris)

Media Contact:

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

# # #

The Culinary Institute of America Takes to the Road with Destination Boot Camp: The Finger Lakes

CIA Chef Michael Skibitcky Will Teach Popular Class at New York Wine & Culinary Center in Canandaigua, October 4–8; Space Still Open for this Unique Culinary Experience, Designed for the Passionate Food Lover

Canandaigua, NY, August 17, 2010 – For the first time ever, Western New York food lovers will have a chance to take a class from The Culinary Institute of America (CIA) in their own backyard. The CIA has partnered with the New York Wine & Culinary Center (NYWCC) to offer a five-day culinary immersion in the picturesque Finger Lakes region.

Destination Boot Camp: The Finger Lakes will take place at the NYWCC on Oct. 4–8, 2010. This exclusive session of the Culinary Boot Camp: Basic Training program is limited to 16 students.

During this culinary intensive, food enthusiasts will become well-versed in the fundamentals of cooking. Through chef demonstrations and hands-on cooking, they will learn knife skills, kitchen terminology, dry-heat cooking methods (roasting, grilling, sautéing, pan-frying, and stir-frying), and moist-heat cooking methods (braising, shallow poaching, deep poaching, and steaming). Participants will also enjoy a sampling of American, French, and Italian wines, and learn how to effectively pair them with foods. Destination Boot Camp: The Finger Lakes runs from 7 a.m. until 4 p.m. each day.

Boot Campers will receive two chef's uniforms, each with a jacket, pants, and a neckerchief. Paper chef's hats, side towels, and aprons will be provided in class. The tuition for Destination Boot Camp: The Finger Lakes is $2,095.

To reserve your place for this exciting program, call The Culinary Institute of America at 1-800- 888-7850 or book online at www.ciachef.edu/enthusiasts. For additional information, visit www.nywcc.com/cia.

Photo Captions:

Photo 1: The CIA Boot Camp program takes to the road in October, offering a special week-long class at the New York Wine & Culinary Center in Canandaigua, NY. (Photo credit: www.nywcc.com)

Photo 2: NYWCC's professional kitchen will be the ideal site for CIA's Culinary Boot Camp, taught by CIA Chef Michael Skibitcky. (Photo credit: www.VisitFingerLakes.com)

Photo 3: Canandaigua Lake, one of the 11 Finger Lakes, is a marvelous backdrop for the CIA Culinary Boot Camp in October. (Photo credit: www.nywcc.com)

Contact:

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

# # #