The CIA Bakery Café Bakes for Thanksgiving

Freshly Prepared Pies and Desserts Available for Purchase to Ease Holiday Hassles

San Antonio, TX, November 16, 2011 – Thanksgiving in San Antonio will be especially delicious when it features freshly made pies and desserts prepared by The Culinary Institute of America (CIA). In addition to its usual selection of pastries, individual desserts, and breads, the college's CIA Bakery Café is presenting special seasonally themed desserts for the holiday.

"In addition to our delicious Apple, Pecan, and Pumpkin Pies, we also are offering special desserts like Coconut Cake with Pumpkin Butter and Toasted Petitas, Pumpkin French Macarons, Candied Apple Pound Cake, and a variety of fresh specialty breads," says Jake Griffin, manager at the CIA Bakery Café.

Pumpkin Pies can be purchased for $14.00 each and Apple and Pecan Pies are $18.00 each.

All pre-orders must be received by Friday, November 18, 2011, and can be made in person at the café or by calling 210-554-6464. Orders may be picked up on Tuesday, November 22 and Wednesday, November 23 at the CIA Bakery Café. The restaurant will be closed on Thanksgiving Day, November 24.

The café is open from 7 a.m. to 5 p.m., Tuesday through Saturday, and 8 a.m. to 5 p.m. on Sunday. The casual restaurant offers a savory lunch menu of sandwiches, soups, and salads; as well as desserts and breads for dining in or takeout.

Photo Captions:

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

Photo 2: CIA 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

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

Mark Erickson Appointed Provost, Effective January 2012

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

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

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

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

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

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

Photo Caption:

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

Media Contact:

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

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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

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The Culinary Institute of America to Launch Latin Cuisines Certificate Program at San Antonio Campus

College Adds New Specialization to Its Offerings in Recognition of the Growing Interest in Latin American Flavors

Hyde Park, NY, September 22, 2011 – As the nation celebrates Hispanic Heritage Month, The Culinary Institute of America (CIA) is pleased to announce the creation of a new culinary certificate program focusing on Latin Cuisines. The two-semester (30-week) program will welcome its first class of students on January 24, 2012 at the college's campus in San Antonio, TX. The advanced program is for CIA graduates and other industry professionals with culinary arts degrees or certificates.

The program provides a specialization in Latin American cuisines for those who already have a solid foundation in culinary arts from a previous associate degree, bachelor's degree, or certificate in culinary arts. While the hands-on culinary classes will be unparalleled, the program is more than a "concentration" of classes on various Latin cuisines.

Students will learn from an expert team of faculty members that includes Elizabeth Johnson-Kosick and Iliana de le Vega, the CIA's two full-time Latin cuisines researchers based at the San Antonio campus. Chefs Kosick and de la Vega have spent years documenting and researching many of the traditional ingredients and techniques of Mexican and Latin American cooking through their extensive travels. The chefs will feature their knowledge in their course work, while the college also brings a wide array of special guest chefs to campus to teach as well.

"Through this program, the CIA San Antonio will be a 'Carnegie Hall' of Latin cuisines," says Dr. Tim Ryan, president of The Culinary Institute of America, and Certified Master Chef. "Visiting guest chefs will have a conservatory-style relationship with small groups of students, and teach them about the cuisines of countries such as Peru, Brazil, and Mexico."

In conjunction with the college's expanded educational offerings, the CIA San Antonio will open a new pan-Latin full service restaurant in early 2012 on the campus. Overlooking the San Antonio Riverwalk, the restaurant will serve as a classroom for CIA students, as well as a showcase for visiting Latin American chefs and a rare opportunity to experience the work of these chefs in the United States.

The Latin Cuisines Certificate Program joins the CIA's Associate Degree in Culinary Arts Program already offered at the CIA San Antonio. Significant scholarships are available for both programs for students who qualify. To learn more, visit www.ciachef.edu/lccp.

Photo Captions:

Photo 1: Chef Iliana de la Vega makes salsa de chile pasilla oaxaqueno in a molcajete with students in the new Latin Cuisines Certificate Program at The Culinary Institute of America, San Antonio. (Photo credit: CIA/Keith Ferris)

Photo 2: Chef Sergio Remolina works with student Evan Martinez on the metate in the kitchen. As part of the CIA's new Latin Cuisines Certificate Program, students will have the opportunity to learn a wide variety of culinary techniques from Latin America and Mexico. (Photo credit: CIA/Keith Ferris)

Media Contact:

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

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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

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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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First Class of Students Begins Associate Degree Studies at The Culinary Institute of America, San Antonio

San Antonio, TX, August 22, 2011 – The Culinary Institute of America (CIA) welcomes its first class of 24 students who begin studies toward their associate degrees in culinary arts at the college's San Antonio campus on Monday, August 22. Until today, CIA San Antonio students would earn a certificate in culinary arts, then transfer to the college's Hyde Park, NY campus to complete their degree.

The new associate degree in San Antonio is based on the same unmatched curriculum the college has been teaching at Hyde Park for decades. Designed to prepare students for a successful career in the dynamic foodservice and hospitality world, a CIA education provides graduates with a command of both classic and contemporary culinary methods and professional practices.

San Antonio chefs Andrew Weissman, Johnny Hernandez, Doug Horn, Michael Sohocki, and Steve McHugh all earned their associate degrees from the CIA.

Students beginning their studies today will earn their degrees in March 2013. Applications are now being accepted for the next class, which begins November 14, 2011.

Prospective students are eligible for significant scholarships to enroll in the associate degree program at the CIA San Antonio. To learn more about the program, or to tour the campus and attend an information session, visit www.ciachef.edu/visitsa.

After receiving their associate degrees, students from the San Antonio campus can earn their bachelor's degrees after just 17 more months of study in Hyde Park.

Photo Caption:

On August 22, 2011, the first class of associate degree students at The Culinary Institute of America, San Antonio begins its studies at the college's campus at Pearl Brewery. (Photo credit: The Culinary Institute of America)

Media Contact:

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

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Famed Dallas Chef Dean Fearing '78 Featured in New Video Podcast from The Culinary Institute of America

Chef Speaks to the Secrets of Success and His Time as a Student at the CIA

Hyde Park, NY, June 24, 2011 – Chef Dean Fearing, who graduated with his associate degree from The Culinary Institute of America (CIA) in 1978, is known as the father of Southwest Cuisine. He is co-owner and executive chef of Fearing's, the restaurant at The Ritz-Carlton in Dallas, TX, and author of The Mansion on Turtle Creek Cookbook and Dean Fearing's Southwest Cuisine.

Fearing won the James Beard Foundation Award as Best Chef: Southwest in 1994 while at The Mansion on Turtle Creek. Esquire named Fearing's its Restaurant of the Year for 2007, and Hotels magazine ranked Fearing's as one of the two best hotel restaurants in North America and among its top 10 in the world in 2009. Fearing was honored as the CIA's Chef of the Year for 1990.

During the video podcast, Dean speaks about how he decided to make food his life, the secret to success at Fearing's restaurant, and the dishes that "wow" his guests. He also takes the opportunity to reflect on how his CIA education prepared him to become one of the leading chefs in American cuisine.

In addition, he speaks about the CIA expanding its San Antonio campus offerings to now include an associate degree in culinary arts, and what the college's presence means for the state of Texas.

The first class for the CIA San Antonio associate degree program starts on August 22, 2011. For more information about the program, or to learn more about upcoming Admissions Information Sessions, visit us online.

To view the video, please visit (link).

Photo Caption:

Dean Fearing '78 (Photo credit: Fearing's)

Media Contact:

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

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Sodexo Pledges $150,000 for CIA Scholarships and Creates Externship

Gift to Benefit Students at College's San Antonio Campus

Hyde Park, NY, June 15, 2011 – Sodexo, the leader in Quality of Daily Life Solutions, has pledged a gift of $150,000 toward scholarships at The Culinary Institute of America (CIA), San Antonio. The scholarships will provide additional educational opportunities for Hispanic students who aspire to be the foodservice leaders of tomorrow. Sodexo is also establishing a new paid externship for students at the college's San Antonio campus.

The newly established Sodexo Scholarship Fund will provide two scholarships a year for the next three years for qualified Hispanic students. One scholarship is for new students who enroll at the CIA San Antonio. The other will help current students demonstrating financial need, who maintain a minimum grade point average of 3.0. In addition, Sodexo is creating an externship beginning in 2012, for CIA San Antonio students to complete the required field experience to earn their associate degrees.

"Sodexo is proud to be able to assist talented individuals who otherwise might not be able to access the world-class education The Culinary Institute of America provides," says Lorna Donatone, chief operating officer and education president for Sodexo. "This is a win-win for the students and Sodexo, because our company will now have a wider and more diverse group of talented CIA graduates from which to recruit our future leaders."

Sodexo has a long relationship with the CIA, including participating in the college's quarterly career fairs to hire students for externships and management positions throughout the company. As part of this gift, CIA Career Services will work with Sodexo to create a customized employee recruitment plan.

Photo Captions:

Photo 1: In addition to unparalleled hands-on culinary classes, students at The Culinary Institute of America, San Antonio take management and leadership courses during their associate degree studies. (Photo credit: CIA/Keith Ferris)

Photo 2: Hispanic students have greater opportunities for career advancement in the foodservice industry with the help of Sodexo Scholarships at The Culinary Institute of America, San Antonio. (Photo credit: CIA/Keith Ferris)

Media Contacts:

The Culinary Institute of America
Jeff Levine
845-451-1372
j_levine@culinary.edu

Sodexo
Monica Zimmer
301-987-4461
monica.zimmer@sodexo.com

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Sodexo in North America
Sodexo, Inc. (www.sodexoUSA.com), leading Quality of Daily Life Solutions company in the U.S., Canada, and Mexico, delivers On Site Service Solutions in Corporate, Education, Health Care, Government, and Remote Site segments, as well as Motivation Solutions such as Esteem Pass. Sodexo, Inc., headquartered in Gaithersburg, MD, funds all administrative costs for the Sodexo Foundation (www.SodexoFoundation.org), an independent charitable organization that, since its founding in 1999, has made more than $15 million in grants to fight hunger in America.

Visit the corporate blog at www.sodexoUSA.com/blog.

The Culinary Institute of America Launches Healthy Flavors, Healthy Kids National Culinary Leadership Initiative

San Antonio, TX, May 24, 2011 – A White House chef and a USDA official were among the many children's nutrition, school foodservice, and culinary leaders who presented at the CIA's Healthy Flavors, Healthy Kids National Leadership Summit at the college's San Antonio, TX campus May 11–13, 2011.

Healthy Flavors, Healthy Kids, an invitation-only event held in conjunction with the National Restaurant Association, brought together 200 diverse professionals from around the country, including Assistant White House Chef and Senior Policy Advisor for Healthy Food Initiatives Sam Kass and Dr. Janey Thornton, USDA deputy under secretary for food, nutrition, and consumer services. Attendees discussed and debated a wide range of issues impacting the quality and flavor of foods for children. The event is the launch of a much larger initiative focused on improving the quality and flavor of foods and beverages made available to children in a variety of settings in the U.S., including our nation's K-12 schools, colleges and universities, chain and other restaurant kids' menus, and the family food environment.

Childhood obesity—and other nutrition and lifestyle issues negatively impacting the health of America's youth—is one of the most pressing public health challenges of our time, and the CIA decided to add to its body of health, wellness, and culinary strategies initiatives with the creation of Healthy Flavors, Healthy Kids. "The CIA has the capacity to use its wide reach and influence in the foodservice sector to move the critical issues of childhood obesity and school lunch programs to a larger audience," says Dr. Tim Ryan, president of the CIA. "We already have many alumni such as Jorge Collazo in New York and Ann Cooper in Boulder making huge strides in these areas. By convening Healthy Flavors, Healthy Kids, we are creating a unique forum for professionals of differing opinions to work through these complicated and critical issues."

Invited attendees at the May 2011 Healthy Flavors, Healthy Kids National Invitational Leadership Summit included:

• Members of the Healthy Flavors, Healthy Kids National Steering Committee, including CIA graduates Chef Ann Cooper (Child Nutrition Director for Boulder Valley Schools) and Chef Jorge Collazo (Executive Chef for New York City Schools)
• Foodservice and culinary leaders from K-12 foodservice, college and university foodservice, chain restaurants with kids' menus, contract foodservice, and fine-dining chefs participating in Chefs Move to Schools
• Influencers and leaders from national initiatives designed to improve children's nutrition, including the American Dietetic Association, the National Farm-to-School Program, the Centers for Disease Control & Prevention, and Share Our Strength
• Influential leaders from San Antonio who are spearheading local initiatives related to children's nutrition

Culinary presentations included The Global Palate: How Chefs and Parents Can Inspire Interest in Flavors from Around the World by noted chef, TV host, and author Rick Bayless and World Flavors: Inspiration for Successful Salad Programs with Rick Bayless and chefs and authors Joyce Goldstein and Suvir Suran. Other sessions covered topics such as Increasing Kids' Fruit and Vegetable Consumption: How School Gardens, Classroom Nutrition Programs and Health Coaches Can Have an Impact; Promoting Hispanic Health & Preserving Culinary Traditions; and A Focus on Family Health: Helping Busy Families Eat Better. A particularly lively session called My Food, My Family, My Future featured local San Antonio middle and high school students in a panel discussion about food likes and dislikes, and what motivates them to choose more healthful foods at home, at school, and in San Antonio restaurants.

"The Healthy Flavors, Healthy Kids National Leadership Summit brought together leaders with strong ideas about how The Culinary Institute of America can help improve the health of children in the U.S. by focusing on food and flavor," says Amy Myrdal Miller, MS, RD, program director for strategic initiatives at the CIA. "Culinary professionals working with nutrition peers can share expert knowledge about developing healthful foods and flavors that kids find appealing."

Plans are already underway for the 2012 Healthy Flavors, Healthy Kids National Leadership Summit, which will be held at the CIA San Antonio May 9–11, 2012. For more information on Healthy Flavors, Healthy Kids, please visit www.ciaprochef.com/healthykids.

Photo Captions:

Photo 1: Chef Rick Bayless preparing mango guacamole. (Photo credit: CIA/Scott Miller)

Photo 2: San Antonio middle and high school students on "My Food, My Family, My Future" panel. (Photo credit: CIA/Scott Miller)

Photo 3: USDA Deputy Under Secretary Dr. Janey Thornton presenting on "Healthy, Hunger-Free Kids: A Closer Look at the New USDA Proposed School Meal Standards." (Photo credit: CIA/Scott Miller)

Photo 4: Assistant White House Chef Sam Kass presenting on The First Lady's "Let's Move!" and "Chefs Move to Schools" initiatives. (Photo credit: CIA/Scott Miller)

Media Contact:

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

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