The Culinary Institute of America

The Culinary Institute of America
Established	1946
Type	Private
Endowment	$64.2 million[1]
President	L. Timothy Ryan
Academic staff	130
Undergraduates	2,757
Location	Hyde Park, New York, USA
Campus	3 locations
Website	ciachef.edu

CIA campus in Hyde Park: Roth Hall (left) and the Colavita Center for Italian Food and Wine

The Culinary Institute of America (CIA) is a non-profit culinary college located in Hyde Park (Dutchess County, New York) USA, founded in 1946. The CIA also has branch campuses in St. Helena, California, and San Antonio, Texas, as well as a campus in Singapore. It is a not-for-profit academic institution of higher learning. The college offers traditional associate and bachelor's degrees, and the world's largest staff of American Culinary Federation (ACF) Certified Master Chefs. The college also offers continuing education for professionals in the hospitality industry as well as conferences and consulting services.^[2]

The college operates on-campus restaurants in Hyde Park, St. Helena, and San Antonio. In addition to professional education, the college also offers recreational classes for non-professionals and branded cookware for the home cook. A number of books, videos, and training materials created by the faculty and staff of the CIA may be obtained for training professionals and non-professionals.

History

The college was founded by Frances Roth and Katharine Angell in 1946 as the New Haven Restaurant Institute in New Haven, Connecticut. Initial enrollment was fifty students and the faculty included a dietitian, a baker, and a chef. It was founded as a vocational training school for returning veterans of World War II. In 1951, the name was changed to The Culinary Institute of America. In 1972, the school moved to a former Jesuit novitiate in Hyde Park, New York.^[3]

Education

Degrees offered

The college offers both Bachelor of Professional Studies (BPS) and Associate of Occupational Studies (AOS) degrees in either Culinary Arts or Baking and Pastry Arts. Admission requires a minimum of six months foodservice experience. Each program requires an 18-week externship at a CIA-approved site in the industry.^[4]

The CIA also offers an accelerated culinary program for students who already have four or more years experience in the industry, but wish to obtain an associate degree from the CIA. This program includes the same basic classes as the regular AOS programs, but lacks the externship requirement, and some classes may be presented at a faster pace or include more in-depth material.^[5]

The CIA's degree programs are fully accredited by the Middle States Commission on Higher Education.

Continuing education and non-professional courses

The college's Hyde Park campus also offers continuing education courses, certificate programs, and training materials for foodservice professionals. The CIA's St. Helena and San Antonio campuses feature numerous continuing education classes for culinary professionals, and the CIA at Greystone also has programs for wine professionals. A variety of programs for food enthusiasts are offered as well at all three of the college's U.S.-based campuses.^[6]

The CIA offers a certification program called ProChef, a three-tiered system that will take the chef through ProChef I, ProChef II and ProChef III, each step recognizing skills attained in the kitchen and academically, and familiarity with business practices.^[7]

Teaching faculty

The college's current president is Timothy Ryan, Ed.D. The faculty is broad in scope with over 150 different faculty members coming from over 16 different countries. The school employs the largest number of Certified Master Chefs who are certified through the ACF. The faculty also includes award-winning authors of textbooks, magazines, and other published media. Many of the instructors are themselves graduates from the CIA.^[8]

Campus Media

La Papillote

La Papillote has been the newspaper of The Culinary Institute of America since 1979. According to the newspaper's published "Compact," its primary purpose is to report the news of the institution to the students and other members of the campus community, and to examine contemporary issues of the foodservice and hospitality industry to inform, challenge, and develop the minds of students as they aspire to leadership roles in their chosen profession. The Editor-in-Chief position is held by a current student, and the paper accepts submissions from students, chefs, and outside professionals.

mise en place

mise en place is the college magazine for alumni and friends of the CIA. The magazine's mission is to foster a mutually beneficial and enduring relationship between the CIA, its alumni, and friends by providing information of interest about the college, its alumni, and students; presenting substantive, balanced, and accurate coverage of major issues and events concerning the college; highlighting alumni leadership and contributions to the foodservice industry; and creating a forum to help alumni network and build community.

Branch Campuses

The CIA at Greystone

Main article: Culinary Institute of America at Greystone

CIA Campus in St. Helena, Napa, California

The CIA maintains a branch campus in St. Helena, Napa Valley, California, The Culinary Institute of America at Greystone. The Greystone campus offers associate degree programs in culinary arts and baking and pastry arts, as well as certificate programs, continuing education courses, custom classes, conferences, and seminars including the Worlds of Flavor International Conference & Festival each year. The Rudd Center for Professional Wine Studies offers classes on wine instruction and also features a certification program for wine professionals. The campus also operates the Wine Spectator Greystone Restaurant, which features local, seasonal ingredients showcasing California's regional cuisine.^[9]

The CIA San Antonio

Located in San Antonio's historic Pearl Brewery, the CIA San Antonio offers an associate degree program in culinary arts, a Latin Cuisines Certificate Program, and programs for industry professionals and food enthusiasts. The campus's Center for Foods of the Americas was created to promote diversity in the U.S. foodservice industry, and offers additional educational opportunities for industry professionals. The CIA’s southwest campus also hosts seminars and conferences for foodservice professionals.^[10]

International Location

The CIA Singapore

The Culinary Institute of America, in collaboration with the Singapore Institute of Technology (SIT) and Temasek Polytechnic, is offering its Bachelor's Degree Program in Culinary Arts Management in Singapore early in 2011. The new degree program is available exclusively to graduates of Polytechnic institutions who have earned their diplomas in Hospitality & Tourism Management, Leisure & Resort Management, or Culinary & Catering Management, as well as to other hospitality, tourism, and culinary diploma program graduates. To create the right facility for the program, Temasek Polytechnic worked with the CIA to complete a new 30,000-square-foot (2,800 m²) educational facility that includes three professional teaching kitchens.

Restaurants

The CIA operates five public restaurants on its campus in Hyde Park, New York. Students gain experience in both back-of-the-house kitchen and front-of-the-house management skills. The American Bounty Restaurant offers dishes that feature cuisines celebrating the diversity of foods of the Americas. The Escoffier Restaurant features classical French cuisine updated with modern techniques. The Ristorante Caterina de' Medici is an Italian restaurant featuring authentic Italian cuisine. St. Andrew's Café is a casual restaurant which features locally and sustainably sourced ingredients. Finally, the Apple Pie Bakery Café features a casual atmosphere offering sandwiches, soups, and baked items. The college also operates the Wine Spectator Greystone Restaurant at its West Coast campus—featuring California's bounty from the land and sea, as well as an extensive wine list—and the CIA Bakery Café at its San Antonio campus. ^[11]

Branding

The CIA has a brand licensing program in cooperation with Broad Street Licensing Group offers branded products for both foodservice professionals and consumer housewares. The Masters Collection is a line of high-end cookware, cutlery, bakeware, and culinary tools for use in the home kitchen which was created by the CIA's faculty of Certified Master Chefs and tested at its Hyde Park campus.^[12]

The CIA also publishes cookbooks, both professional and home-use. Their flagship book, The Professional Chef, is a standard text for professional culinary education, and they also publish numerous books aimed at home chefs. During the late 1990s, the CIA also produced Cooking Secrets of the CIA, a PBS television show still occasionally shown in reruns.

Augie Award

The Augie Award is an honor given by the CIA to recognize the success and achievements of individuals in the foodservice industry. The “Augie” was named for Auguste Escoffier, one of the world’s most renowned and influential chefs. The Augie Award is presented at the CIA’s annual Leadership Awards gala; the first Augies were given in April 2007.^[13]

2011 Augie Award winners

• Chef of the Century—Legendary French Chef Paul Bocuse, chef and owner of several French restaurants, including the famed L'Auberge du Pont de Collonges near Lyon.
• Chef of the Year—Renowned chef Daniel Boulud, chef and owner of Daniel in New York City and a number of other notable restaurants around the world.
• Alumni of the Year—Culinary Institute of America graduates Jerome Bocuse (class of 1992), vice president of Les Chefs de France restaurant at EPCOT® in Orlando, Florida and vice president of the Board of Directors of the Bocuse d'Or USA Foundation; and Michael Chiarello (class of 1982), chef and owner of Bottega Napa Valley and three-time Daytime Emmy Award winner for his television programs. ^[13]

Notable alumni

Grant Achatz David Adjey Wilo Benet John Besh Richard Blais Anthony Bourdain David Burke Anne Burrell Andrew Carmellini Michael Chiarello Mike Colameco Cat Cora Dan Coudreaut Marcel Desaulniers Harold Dieterle

Rocco DiSpirito Todd English Steve Ells Susan Feniger Amanda Freitag Duff Goldman Ilan Hall Hung Huynh Vikas Khanna Maciej Kuroń Matthew Levin Christina Machamer Michael Mina

Rick Moonen Sara Moulton Hari Nayak Ralph Pagano Charlie Palmer Michael Paré Walter Scheib Michael Smith Kerry Simon Michael Symon Marcel Vigneron Bryan Voltaggio Heather West Jake White Roy Yamaguchi

In popular media

Several books have been written about the CIA. Journalist Michael Ruhlman, in his first book about the CIA, The Making of a Chef, documents his experiences as an "undercover student" as he passes through the classes at an accelerated rate.^[14] In another book by the same author The Soul of a Chef, he documents seven chefs taking the ACF Master Chef test held there semi-annually.^[15] Kitchen Confidential by Anthony Bourdain also features an in-depth discussion of the author's education at the CIA.^[16]

References

1. ^ As of June 30, 2009. "U.S. and Canadian Institutions Listed by Fiscal Year 2009 Endowment Market Value and Percentage Change in Endowment Market Value from FY 2008 to FY 2009" (PDF). 2009 NACUBO-Commonfund Study of Endowments. National Association of College and University Business Officers. http://www.nacubo.org/Documents/research/2009_NCSE_Public_Tables_Endowment_Market_Values.pdf. Retrieved February 26, 2010. 
2. ^ Reluctantgourmet.com
3. ^ Official History. Accessed on 15 June 2008. The school colors green and gold refer to the school's mission to sustain the environment and the strive for excellence.
4. ^ The Culinary Institute of America, "Prospective Students".
5. ^ The Culinary Institute of America, "Certificate Programs".
6. ^ The Culinary Institute of America, "CIAprochef.com"
7. ^ The Culinary Institute of America, "The Prochef Certification Program".
8. ^ The Culinary Institute of America, "We Have the Largest of Teaching Chefs and Certified Hospitality Educators on One Campus".
9. ^ The Culinary Institute of America, "The Culinary Institute of America at Greystone".
10. ^ CIA Branches. January 18, 2008. Accessed on January 29, 2008.
11. ^ The Culinary Institute of America, "Restaurants".
12. ^ The Culinary Institute of America, "CIAstore.com".
13. ^ ^{a b} The Culinary Institute of America.
14. ^ Ruhlman, "The Making of a Chef".
15. ^ Ruhlman, "The Soul of a Chef"
16. ^ Bourdain, "Kitchen Confidential".

• Bourdain, Anthony. Kitchen Confidential: Adventures in the Culinary Underbelly, 2nd ed. Harper Perennial: New York, 2007. ISBN 0060899220
• Ruhlman, Michael. The Making of a Chef: Mastering Heat at the Culinary Institute, Holt Paperbacks: New York, October 15, 1999. ISBN 0805061738
• Ruhlman, Michael. The Soul of a Chef: The Journey Toward Perfection, Penguin New York, July 31, 2001. ISBN 0141001895

External links

• Official website
• The Culinary Institute of America's Hyde Park, NY Restaurants
• Instructional videos produced by the CIA on YouTube

Coordinates: 41°44′45″N 73°55′59″W / 41.745941°N 73.932959°W / 41.745941; -73.932959