The Culinary Institute of America Launches Cutting-Edge Series of Culinary Science Courses for Professional Chefs

Four Exciting New Continuing Education Classes are Now Offered at CIA Campuses in Hyde Park, NY and St. Helena, CA

Hyde Park, NY, January 26, 2012 – As part of the college's mission to provide cutting-edge education and to advance new understanding of food and flavor, The Culinary Institute of America has launched a series of four new courses. These additions to the CIA Continuing Education curriculum, designed for the professional chef, will explore the science underlying new techniques, culinary traditions, and food safety.

Through a combination of lectures, discussions, and extensive hands-on kitchen—and guided by award-winning members of the CIA faculty and guest faculty from industry and academia—professional chefs will gain a better understanding of culinary science principles that can foster efficiency and innovation in the modern food service industry. These classes are now offered at the CIA's main campus in Hyde Park, NY, and at the Greystone campus in St. Helena, CA. All programs are designed for professional chefs with advanced culinary skills.

"A sound foundation in the principles of science underlying our techniques and traditions is 'Mise En Place 2.0' for the modern chef," said Dr. Chris Loss, PhD, director of the Department of Menu R&D. "The culinary industry is becoming increasingly technical and cross-disciplinary. Chefs eager to keep pace in the competitive food industry should be familiar with the fundamentals of culinary science that have already captured the attention of the culinary world."

The CIA Culinary Science courses have been designed by chefs, a microbiologist, a sensory scientist, and a food chemist, as well as consulting experts from the recent book by Nathan Myhrvold, Modernist Cuisine. This cross-disciplinary faculty team reflects the fascinating integration of the art and science of cooking that drives major food industry trends.

To find out more about the faculty designing and teaching this course, please visit us online.

The four Continuing Education classes that open this new series include: Culinary Science: Principles and Applications in Modern Cuisine; Hazard Analysis and Critical Control Points (HACCP) Writing; Introduction to Precision Temperature Cooking Techniques and Processes; and Menu Development—Commissary/Contract Feeders.

Culinary Science: Principles and Applications in Modern Cuisine allows students to review the principles of culinary science and their applications in modern foodservice industry careers through lectures, discussions, and extensive hands-on kitchen work. By comparing traditional and "modernist" techniques, this course introduces chefs to the mechanisms underlying the physical and chemical changes that occur during food preparation and cooking—and how to control them. The five-day class will be offered August 13–17 at Hyde Park. Tuition is $1,795 per person.

HACCP Writing offers an overview of how the education, health care, military, contract foodservice, commissary, and restaurant segments of the industry must be brought into compliance with current Hazard Analysis and Critical Control Points (HACCP) regulations, according to state codes. In this non-cooking class, students apply the process of creating a HACCP program specific to their foodservice establishments, and study the science, microbiology, and safety elements of precision temperature cooking. The four-day class will be taught at St. Helena, February 21–24, 2012. Tuition is $1,300 per person.

Introduction to Precision Temperature Cooking Techniques and Processes offers a foundation for foodservice managers, chefs, decision makers, and researchers seeking to understand the techniques and benefits of precision temperature cooking processes. The course is designed to demonstrate the interconnectivity, techniques, and benefits of complete end-to-end systems centered on precision temperature cooking systems. The four-day class will be taught at St. Helena, April 9–12, 2012. Tuition is $1,300 per person.

Menu Development—Commissary/Contract Feeders allows food production facilities to improve menu items and products for receiver kitchens, in segments such as health care, education, military, institutions, and business and industry properties. Students analyze their site facilities and create operational changes that promote economic savings, through efficient food production techniques, green initiatives, and carbon savings and operational cost reductions. The four-day class will be taught at St. Helena, March 19–22 and May 14–17, 2012. Tuition is $1,300 per person.

To enroll in any of the classes in the CIA's new 2012 Culinary Science curriculum, visit www.ciaprochef.com or contact the CIA's customer service department at 1-800-888-7850.

Photo Captions:

Photo 1: The future of the culinary arts has arrived. The Culinary Institute of America, the world's premier culinary college, has launched a culinary science curriculum in 2012, featuring four exciting courses, designed for the professional chef. (Photo credit: CIA/Keith Ferris)

Photo 2: "A sound foundation in the principles of science underlying our techniques and traditions is 'Mise En Place 2.0' for the modern chef" said Dr. Chris Loss, '94, who helped design the CIA Culinary Science: Principles and Applications course. (Photo credit: CIA/Keith Ferris)

Media Contact:

Jay Blotcher
Media Relations Specialist
845-905-4419
j_blotch@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

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CIA Culinary Bible, The Professional Chef, New 9th Edition Available for iPad

Revolutionary Interactive Cooking Text is "A New Frontier for Books"

Hyde Park, NY, October 27, 2011 – The Culinary Institute of America's The Professional Chef is the classic resource that America's best professional chefs and home cooks have relied on for decades to master the complete range of basic and advanced cooking skills. Now America's most trusted culinary reference is just a tap away. Through publisher Wiley and Inkling—the leading platform for interactive learning content on iPad—the gold standard of culinary textbooks has taken a step that PC Magazine calls "a new frontier for books."

The Professional Chef, iPad Edition (Wiley, Inkling; $49.99) is a premier interactive learning experience. The iPad edition enhances the user experience with 850 recipes, nearly 750 photographs featuring 175 enhanced images, more than 100 videos, and other features. Assessment indicators test participants' knowledge of each product type, navigating readers through a series of multiple choice, true or false, and short-answer questions. Additional features include highlighting and sticky notes to mark text or highlight important content. A social notes feature allows readers to follow other people's commentaries right in the text, making it easy for students to organize study groups, instructors to share comments with the class, or any user to get real-time notes and tips from fellow cooks using The Professional Chef.

A PC Magazine online article as the iPad edition arrived on virtual bookshelves October 25 said this innovation "is an impressive alternative to the 1,400-page print edition and illuminates a path toward the future of publishing."

Images are annotated with pop-up descriptions of fruits, vegetables, grains, meat, poultry, and seafood. Photo slideshows illustrate step-by-step techniques of key cooking fundamentals, and guided tours take the reader through the key elements of an important technique. For example, tapping through the different cuts of beef will lead to detailed information, additional illustrations, and tips on uses for each cut. Instructions are brought to life with embedded videos demonstrating precisely how to master a specific technique such as cooking a perfect egg, fabricating a lobster, or preparing a meringue.

The Culinary Institute of America's The Professional Chef, iPad Edition is a landmark in culinary education, giving professional chefs, culinary students, and seasoned home cooks an invaluable gift from the world's premier culinary college. As PC Magazine's review said about this essential reference, "you don't really have to be a student to appreciate it or want to own it."

Photo Caption:

The Professional Chef, iPad Edition includes interactive discussions along with photos and videos to demonstrate step-by-step recipe preparations. With its release on October 25, 2011, the iPad version of The Culinary Institute of America's essential reference text has ushered in a revolution in publishing. (Photo credit: Inkling/Wiley)

Media Contact:

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

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The Culinary Institute of America Commemorates 1,000th Graduate of Its ProChef® Certification Program

ProChef Program Honored with Distinguished Continuing Education Award at September 22 Ceremony in Washington

Hyde Park, NY, September 23, 2011 – The Culinary Institute of America (CIA) has marked the graduation of its 1,000th professional in the ProChef Certification program. The professional development program, established in 2003, has become nationally recognized and draws scores of foodservice leaders from all over the globe to the CIA.

Following that milestone, the ProChef program was honored by the International Association for Continuing Education and Training (IACET), a leader in education and training research, education, and development. The CIA received the 2011 IACET Exemplar Award for External Training at the organization's awards reception, held at the Art & Soul restaurant in the Liaison Capitol Hill Hotel in Washington, DC on September 22. CIA ProChef faculty member John DeShetler accepted the award.

"We here at the CIA are deeply honored by the Exemplar Award," said Mark Erickson, vice president—dean of culinary education. "Not merely because it comes from a revered institution that shares our high standards for continuing education, but because the IACET distinction for ProChef affirms the CIA's success in providing the best curriculum for professional chefs seeking to build their skill sets in this increasingly competitive industry."

ProChef graduates have included leading foodservice professionals from top restaurants, country clubs, all branches of the military, foodservice giants like Aramark, and Runaway Bay HEART Hotel in Jamaica, as well as hospitals and other facilities.

The IACET Exemplar Award honors exemplary, results-oriented programs or projects that demonstrate cost-effective, significant, and relevant impact on the populations served. The award also honors deserving programs that have significantly contributed to the field of continuing education and training.

"Congratulations to The Culinary Institute of America, the recipient of our Exemplar Award for External Training," said Sara Meier, executive director of IACET. "The CIA's ProChef Certification program encompasses all aspects of the IACET standard and provides food professionals not only with the tools and skills to be a winner in the kitchen, but also the managerial and financial tools to develop and grow a successful foodservice business."

The CIA ProChef Certification program offers a distinction for professionals who are seeking greater standing in the foodservice world. With classes and exams held exclusively at the CIA campus, the program consists of three sections: assessment, a training program to prepare for the exam, and the exam. Training can last from a month to five weeks, in which ProChef candidates learn everything from basics – knife skills, roasting – to nutrition, restaurant management, computer inventorying, and even sanitation methods and sexual harassment issues. The ProChef exam lasts four days and includes written and cooking tests. They are judged by CIA chef-instructors.

Professionals who successfully pass the CIA ProChef Certification program can attain three distinct certifications: ProChef I—Certified Culinarian; ProChef II—Certified Chef de Cuisine; and ProChef III—Certified Executive Chef.

For more information about The Culinary Institute of America ProChef Certification program, please visit www.ciaprochef.com or call 1-800-888-7850.

Photo Captions:

Photo 1: Military chefs, pictured here, are one of the groups who have taken the acclaimed ProChef® Certification program, established at the CIA in 2003 for foodservice professionals. This autumn, ProChef commemorated its 1,000th graduate. (Photo credit: CIA/Keith Ferris)

Photo 2: The Washington, DC-based continuing education organization, IACET, honored the CIA for its ProChef® Certification program with the IACET Exemplar Award, at a September 22 ceremony in our nation's capital. (Photo credit: IACET)

Media Contact:

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

# # #

About IACET
The International Association for Continuing Education and Training (IACET) is a non-profit association dedicated to promoting and enhancing quality in continuing education and training through research, education, and the development and continuous improvement of IACET criteria, principles, and standards. IACET accredits education providers that meet the ANSI/IACET Standard for Continuing Education and Training and the Standard is the core of thousands of educational programs worldwide.

For more information, please visit www.iacet.org or call 703-506-3275.

New Baking and Pastry Classes Launch at The Culinary Institute of America's San Antonio Campus

Professional Development Classes Taught By Renowned Master Baker Alain Dubernard

San Antonio, TX, September 14, 2011 – Professional chefs eager to improve their skills in the competitive business of baking and pastry will welcome the addition of eight new classes offered by The Culinary Institute of America, the world's premier culinary college.

These classes, presented as part of the professional development program at the CIA's San Antonio campus, will provide students with the skill sets they need to improve both their product offerings and business growth.

"From fundamental baking classes to the latest pastry trends, our specialized CIA courses are designed for culinarians, bakers, and pastry chefs alike," said David P. Kellaway, CMC, CCE, managing director of the San Antonio campus. "These in-depth knowledge courses will raise the bar on your career possibilities, and you'll keep customers returning with luscious desserts, high-end pastries, signature confections, and fresh breads."

The curriculum offers a variety of dynamic classes for the enterprising student. Pastry course offerings include Custards and Creams; Frozen and Chilled Desserts; Gelato, Sorbet, and Ice Cream; Laminated Doughs: Danish, Croissants, and Puff Pastry; Modern Plated Desserts; and Sweet and Savory Tarts. For the baking field, the college is offering Fundamental Baking Techniques.

The new professional development courses are based on the same peerless baking and pastry curriculum the college has been teaching at its Hyde Park campus for decades. Designed to increase the skills of the professional baker in the ever-competitive foodservice and hospitality world, these classes will provide students with a command of both classic and contemporary baking methods and professional practices. Core studies include basic baking techniques, advanced pastry methods, chocolate and candy production, and the science of bread baking. Informative lectures, demonstrations, and hands-on applications round out each program.

These classes are taught by award-winning world-class baker Alain Dubernard, CMB, CHE, baking and pastry arts department chair at the CIA San Antonio. Chef Dubernard has also served as associate dean for baking and pastry at the CIA's main campus in Hyde Park, NY. He joined the college's faculty in 2004, teaching Restaurant & Production Desserts and Individual & Production Pastries to baking and pastry arts majors pursuing bachelor's and associate degrees at the CIA. Before coming to the college, Chef Dubernard held prestigious positions at high-profile establishments in Mexico City, Paris, and London. He's a Certified Master Baker (CMB) and Certified Hospitality Educator (CHE), and the author of the book Tortas y Tartas en la Cocina. Chef Dubernard also manages the day-to-day administration and operations of the CIA Bakery Café at the San Antonio campus.

The entire curriculum of professional development courses at San Antonio can be reviewed here: www.ciaprochef.com/programs/baking.html.

To learn more about the CIA San Antonio campus, please visit www.ciachef.edu/visitsa.

Photo Captions:

Photo 1: Eight new professional classes in baking and pastry have been added to the curriculum at The Culinary Institute of America's San Antonio, TX campus. (Photo credit: CIA/Michael White)

Photo 2: The new CIA professional development classes in baking and pastry are taught by Chef Alain Dubernard, CMB, CHE, baking and pastry arts department chair in San Antonio, pictured here at the newly-opened CIA Bakery Café. (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 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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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

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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

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U.S. Marines to Commemorate 235th Anniversary with Formal Ceremony at The Culinary Institute of America on Tuesday, November 9

CIA News: Media Advisory

What: Members of the United States Marine Corps will commemorate the 235th anniversary of the military branch's inception with a formal ceremony at The Culinary Institute of America in Hyde Park, NY. The event will take place on Tuesday, November 9 at 11 a.m.

During the formal military ritual, members of the ProChef Marines culinary program will be in attendance. A CIA-baked anniversary cake will be sliced, using the traditional Marine saber. Finally, a Marine will be promoted from corporal to sergeant.

Where: The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538 on Anton Plaza, facing Roth Hall.

When: Tuesday, November 9.

10:45 a.m. One-on-one interviews available with Marines as well as CIA President Dr. Tim Ryan and CIA ProChef staff.

11–11:45 a.m. Formal ceremony involving color guard, Marines and CIA staff members, featuring the Marine officer promotion and cutting of the anniversary cake.

Who: Eight U.S. Marines currently in the ProChef Certification Program, including Anthony Ward of Portsmouth, VA and Joseph Raccio, Jr. and Ricardo Contreras, both stationed at Camp Lejeune, NC.

Also Present Will Be:
Dr. Tim Ryan, CIA president
Cpl. Michael Williams, U.S. Marine based in Arlington, VA
Tama Murphy, director of ProChef training and certification
CIA staff and faculty members who served as U.S. Marines

Visuals: Formal ceremony involving uniformed color guard, Marines and CIA staff members. Formal full-military promotion ceremony for Marine officer. Ceremonial cutting of Marine 235th anniversary cake, sliced with a regulation saber.

Contact: RSVP to Jay Blotcher, media relations specialist, j_blotch@culinary.edu or 845-687-2284. For more about the CIA's ProChef Certification Program, visit www.ciaprochef.com/prochef.

Photo Captions:

Photo 1: The relationship between the CIA and the Marines Corps dates back to 1946; the school was originally founded to provide vocational training in the culinary arts for soldiers returning from World War II. (Photo credit: The Culinary Institute of America).

Photo 2: U.S. Marines come to the CIA's Hyde Park campus to take the ProChef Certification exam to advance their culinary skills. Many of these military chefs have prepared meals near active battlefields. (Photo credit: The Culinary Institute of America/Keith Ferris).

Oz Clarke Helps Launch New Wine Certificate Program

CIA News: Media Advisory

What: Celebrated Wine Writer Oz Clarke to Join The Culinary Institute of America at Greystone for a Special Tasting in Celebration of the Launch of the CIA's New Advanced Wine and Beverage Program (AWBP).

Entertaining wine authority Oz Clarke brings his wine reference books to life for invited media, trade, and students enrolled in the new AWBP program at the CIA at Greystone. Clarke's books are recommended references for students enrolled in the CIA's professional wine studies programs, including AWBP. He has updated his Oz Clarke: Grapes and Wines book and will share his knowledge and tasting skills with attendees during this exclusive event.

Where: The Culinary Institute of America at Greystone, Ecolab Theatre, 2555 Main Street, St. Helena, CA 94574.

When: Monday, October 25

3 p.m. One-on-one interview with Oz Clarke available, as well as interviews with students enrolled in the AWBP program. Please contact Tyffani Peters to schedule an interview time: 707-967-2322 or t_peters@culinary.edu.

4 p.m. Tasting and discussion about the CIA's new Advanced Wine and Beverage Program, a 36-week certificate program for anyone interested in a career in the wine and beverage industry.

5:30 p.m. Oz Clarke book signing and wine reception in the Rudd Center for Professional Wine studies (open to the public).

Who: Oz Clarke is one of the world's most celebrated wine authorities, distinguished for a unique writing style that makes his books both entertaining and informative. His passion for the subject dates from his student days at Oxford University, where he won tasting competitions at a precociously early age. Since then his tasting skills have won him an international reputation and he is acknowledged as having one of the finest palates of anyone writing about wine today. He has won all the major wine writing awards both in the UK and the USA.

Also Present Will Be: Karen MacNeil, chairperson of the CIA Professional Wine Studies Program.
Bob Bath, instructor in the new AWBP program.
Christie Dufault, instructor in the new AWBP program.
Paul Dray, associate director of the CIA Professional Wine Studies Program.

Visuals: Oz Clarke interacting with CIA wine and culinary students, wine tasting, signing books for students and wine industry professionals, Karen MacNeil interacting with Oz Clarke and students.

Contact: RSVP to Tyffani Peters, Media Relations Specialist, t_peters@culinary.edu or 707-318-2726.

Photo Caption:

Oz Clarke brings his reference books to life with a special tasting for AWBP students at the CIA at Greystone. (Photo credit: Sterling Publishing Co., Inc.)