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The CIA at Greystone Hosts More Than 90 Chefs and Food Experts for A Mediterranean Flavor Odyssey
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Credit: CIA/Terrence McCarthy
Paul Bartolotta and Ciccio Saltano prepare handmade spaghetti with infusion of smoked garlic and olive oil, sea urchin pulp and raw shellfish over a blend of wild asparagus during the General Session II: Fish and Vegetables: Triumphs of the Healthy Mediterranean Kitchen
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St. Helena, CA, November 13, 2008 – The Culinary Institute of America at Greystone this past weekend held its 11th Annual Worlds of Flavor® International Conference & Festival, A Mediterranean Flavor Odyssey: Preserving and Reinventing Traditions for Modern Palates. More than 700 people from around the world gathered for the three-day conference at the college's West Coast campus in California's Napa Valley.
A Mediterranean Flavor Odyssey brought together a conference faculty of more than 90 top chefs and pastry chefs, cuisine experts, cookbook authors, culinary educators, food writers, wine experts, artisanal food producers and growers, and other authorities—from Spain, Italy, Greece, Turkey, Israel, France, Tunisia, Lebanon, England, and throughout the United States. The prestigious group of guest faculty members led seminars, hands-on kitchen sessions, and live-fire workshops; conducted food and wine tastings; presented cooking demonstrations; collaborated on special meals; and participated in the World Marketplace, held in Greystone's historic 15,000-square-foot Barrel Room.
Attendees at the sold-out Mediterranean Flavor Odyssey included leading chefs, corporate menu decision-makers, foodservice management executives, suppliers, journalists, and other professionals. Now in its eleventh year, the Worlds of Flavor Conference is widely acknowledged as the country's most influential professional forum on world cuisines and culinary flavor trends.
Mediterranean culinary heritage is deeply flavorful, healthful, and relatively affordable, and serves as a rich source of inspiration for contemporary American menus, says Greg Drescher, executive director of strategic initiatives for The Culinary Institute of America.
"In 25 short years, the U.S. has gone from a country that regarded olive oil, garlic, and pasta as ethnic and exotic to a nation that today embraces the Mediterranean traditions of small plates—from tapas and antipasti to meze—as an American dining mega-trend in sync with both declining budgets and big appetites for culinary adventure in the most casual of settings," notes Mr. Drescher.
During the dynamic three days of exploring Mediterranean ingredients, flavor dynamics, culinary strategies, and related cultural contexts, over 65 separate seminars and workshops took place. Celebrated chefs from Spain's Rioja area explored the region's food and wine in seminars such as Delicious Pairings! The Wines of Rioja with the Best of Basque Tapas, while noted chefs from the country's northwest Rais Baixas delved into the region's seductive seafood and white wines in Aromatics and the Sea: Albariño and the Flavors of Northwest Spain. Italy's Apulia and Sicily were brought to light in Savoring Southern Italy: A Taste of Apulia and Sicily: An Island at the Crossroads of the Mediterranean. Seminars such as Ancient Flavors, Modern Flavors: The Best of Modern Greek Cooking and The Greek Live Fire Kitchen brought alive the healthful, elemental flavors of Greece. The culinary traditions and contemporary innovations of Turkey, Israel, Lebanon, Tunisia, and Morocco also made their way into the conference spotlight.
In addition to international guest presenters, Food Network star and CIA graduate Cat Cora '95, as well as culinary luminaries born and raised in the Mediterranean and now working in the U.S.—including Paul Bartolotta (Italy) and Jim Botsacos (Greece)—gave their own inventive interpretations of Mediterranean cuisine. Presentations included Mastering Italian Pasta and Mediterranean Seafood Traditions from American Kitchens and The Greek Mediterranean Kitchen: Ancient Flavors, Healthy Traditions, and Modern Techniques.
The Worlds of Flavor Conference & Festival is the college's annual flagship conference that transforms the Napa Valley campus into a crossroads of world food and culture. Each year it showcases the "gold standard" of world cuisines—from the Mediterranean and Latin America to Asia—that are increasingly reshaping American palates and the foodservice industry. The conference is part of a collection of programs, facilities, and leadership initiatives that contribute to the CIA's reputation as a culinary "think tank" supporting and driving innovation in the foodservice industry.
Plans are already well underway for the 2009 Worlds of Flavor Conference & Festival, "Frontiers of Flavor: World Street Food, World Comfort Food," to be held November 12–14, 2009.
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Cameron Mitchell Elected CIA Chairman of the Board
Ohio Restaurateur is First Graduate to Head College's Board of Trustees
Photo Credit: CIA/Keith Ferris
Cameron Mitchell (L) Elected CIA Chairman of Board Succeeding William Anton (R)
Hyde Park, NY, October 30, 2008 – Restaurateur and entrepreneur Cameron Mitchell, president and founder of Cameron Mitchell Restaurants, was elected by fellow trustees to become the 15th Chairman of the Board of The Culinary Institute of America (CIA) at the college's annual meeting on Saturday, October 25, 2008. A 1986 CIA graduate, Mr. Mitchell is the first alumnus to become Chairman of the Board of the college.
Mitchell's restaurant career ladder has taken him from a dishwasher in a steakhouse in his hometown of Columbus, OH, to president of his own successful, multi-concept restaurant company. Cameron Mitchell Restaurants began with one restaurant in Columbus in 1993 and grew to a 33-unit company with locations in nine states. Mr. Mitchell sold his 19-unit Mitchell's Fish Market and three-unit Cameron's Steakhouse chains to Ruth Chris Steak House for $92 million in early 2008. He now operates 14 restaurants under seven dining concepts in Ohio, Michigan, Florida, and Arizona, plus a catering company.
Mitchell has been honored as Ohio Entrepreneur of the Year by Ernst & Young, Small Businessperson of the Year by the U.S. Small Business Administration, and "Concept of Tomorrow Visionary" by Restaurant Hospitality magazine. He received a Silver Plate Award from the International Foodservice Manufacturers Association in 2007.
Mr. Mitchell has sponsored several scholarships at the CIA, and in 2004 he provided the college with its largest gift ever from a graduate. He has been a member of the board since 1999.
Cameron Mitchell succeeds William C. Anton as CIA chairman.
The Culinary Institute of America announced the appointment of three new trustees at the same meeting: Elizabeth Blau, Lorna Donatone, and Robert Muh. Ms. Blau is founder and chief executive officer (CEO) of Blau & Associates, a Las Vegas, NV-based consulting firm. Ms. Donatone is president of Sodexo School Services. Mr. Muh is CEO of Sutter Securities Incorporated of San Francisco, CA.
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Top Chefs Across America Selected for New Culinary Program Created by The Culinary Institute of America and Hormel FoodsInnovation-Focused Program Begins in October J Austin, MN, September. 22, 2008 – Dennis Goettsch, vice president of marketing for the foodservice division of Hormel Foods Corporation (NYSE: HRL), and Dr. Victor Gielisse, associate vice president of The Culinary Institute of America (CIA), are pleased to announce the 16 chefs selected for the inaugural class of the Culinary Enrichment and Innovation Program (CEIP), a new innovation-focused program created to build future culinary leaders. CEIP is the result of a landmark partnership between Hormel Foods and the CIA, the world's premier culinary college. The 18-month program consists of four rigorous three-day sessions, held at the CIA's Hyde Park campus in New York. Participants will gain expert culinary perspectives on creativity, innovation, leadership and management in the culinary arts. This program is the first of its kind in the industry, addressing the specific needs of high potential chefs at the experience level of five or more years. The CEIP chefs represent 11 different states and all areas of commercial and non-commercial foodservice – from multi-unit restaurants to universities, from the Pentagon to hotels, and from care facilities to a casino. Many of the chefs are responsible for menu development, scheduling, staff management, back-of-the-house operations, training, purchasing and vendor relations. All share a passion and commitment to their profession. 31-year-old Denise Baron, the Culinary Director of Burtons Gill in North Reading, MA, took a year to travel through Mexico and Central America, learning conversational Spanish to better communicate with her employees. In the process, she volunteered on a farm in Ecuador, learned to make the local drink, "cheecha," and, when eating in an Argentine Steakhouse in Bolivia, found herself in the kitchen, "throwing down" at the sauté station because the cook had cut his finger. At 27, Travis Brust has already been in the field for 15 years. He is now the Executive Sous Chef at the historic Williamsburg Inn in Williamsburg, VA. His professional maturity is respected by those who work alongside him and his passion, he explains, comes from "the growth and successes of those apprenticing and learning under my direction." Brust's classic tale of chef expertise under pressure concerns a tented event for 425 guests. When a rainstorm developed, Brust and his fellow chefs were plating up while standing in five inches of water, and running food with umbrellas. The meal – and chefs – received a standing ovation. James Lynch, Executive Chef at ACTS Retirement-Life Communities/Granite Farms Estates in Media, PA, oversees the production of 1,200 meals a day for residents aged 65 and older. He cites a resident with special needs as his biggest fan – "my creativity makes her day." Lynch, who is 32, was selected last year from among 5,000 employees in five states as an ACTS Retirement-Life Communities President's Award winner. Michael Edwards started as a dishwasher at age 16. Now 36, he is a Culinary Specialist First Class for the U.S. Navy at the Pentagon. He lists his biggest challenge to date as cooking and living aboard an aircraft carrier. After working 16-hour days, he would deep clean the kitchen from floor to ceiling, and once a week clean at least 24 ovens. Edwards believes that chefs from around the world should take a stand against hunger, increasing awareness and addressing needs. Greg Masset began his foodservice career at the young age of 14 in Yakima, WA, owing to the fact that his family's home – a 1910 farmhouse – was also a restaurant. (The family lived upstairs, and the restaurant was the dining room on the main floor.) Now 34, Masset is the Executive Chef at the Yakima Country Club. His specialty is Cassoulet. Joel Hetrick is the 25-year-old Sous Chef at the Classic Residence by Hyatt in Glenview, IL. Hetrick hails from a military family; both grandfathers were cooks during WWII. He also is the lead singer in a Southern rock band called The Steel Chops. "Music and food just seem to go together for me." The 16 participants will gather for the first session of the Culinary Enrichment and Innovation Program (CEIP) on Tuesday, October 28. The focus for this first session will be flavors and the senses, flavor synergies and technology. As part of this course, the chefs will tour local farms with the CIA's Paul Wigsten, who will discuss the business principles of successful local sourcing. The chefs also will spend time in the kitchen, using authentic ingredients, equipment and cooking methods to prepare dishes from regions all over the globe. "We are already impressed by the culinary and business achievements of these talented chefs," Goettsch said. "The goal of CEIP is to deliver a learning experience that will move these chefs to the next level in their careers by strengthening their leadership abilities and urging them to embrace innovation in the culinary arts." For more information on the program, the students and the sessions, visit www.ceipinfo.com. CEIP Inaugural Class, 2008–2010 Jonna Anne – Campus Auxiliary Services, SUNY Geneseo; Geneseo, NY Denise Baron – Burtons Grill; North Reading, MA Amy Bishopric-Miller – Blue Trout Grill; Keene, NH Travis Brust – Williamsburg Inn; Williamsburg, VA Eric Cartwright – Campus Dining Services, University of Missouri; Columbia, MO Thomas Dickhans – Hormel Foods Corporation; Austin, MN Michael Edwards – U.S. Navy, the Pentagon; Arlington, VA William Geller – Classic Residence by Hyatt; Lantana, FA Daniel Hernandez – Southwestern Baptist Theological Seminary; Fort Worth, TX Joel Hetrick – Classic Residence by Hyatt; Glenview, IL James Lynch – ACTS Retirement-Life Communities/Granite Farms Estates; Media, PA Jose Carlos Magalhaes – UFood Grill Restaurants; Newton, MA Greg Masset – Yakima Country Club; Yakima, WA Tim Recher – Hilton Alexandria Mark Center; Alexandria, VA Erik Rickard – Harrah's Casino: Maryland Heights, MO Christian Watson – Morrison Healthcare; Chicago, IL About the CIA
Founded in 1946, The Culinary Institute of America is an independent, not–for–profit college offering bachelor's and associate degrees, as well as certificate programs, in either culinary arts or baking and pastry arts. As the world's premier culinary college, the CIA has a network of more than 37,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Cat Cora, Harold Dieterle, Steve Ells, Todd English, Duff Goldman, Sara Moulton, Charlie Palmer, and Roy Yamaguchi. The college has campuses in New York (Hyde Park), California (The CIA at Greystone, St. Helena), and Texas (San Antonio), as well as an additional location in New York City (Astor Center, Manhattan). In addition to its degree programs, the CIA also offers courses for professionals and food enthusiasts, as well as wine education. For more information, and a complete listing of program offerings at each site, visit the CIA online at www.ciachef.edu. | About Hormel Foods
Hormel Foods Corporation, based in Austin, MN, is a multinational manufacturer and marketer of consumer-branded food and meat products, many of which are among the best known and trusted in the food industry. The company leverages its extensive expertise, innovation and high competencies in pork and turkey processing and marketing to bring quality, value-added brands to the global marketplace. In each of the past nine years, Hormel Foods was named one of "The 400 Best Big Companies in America" by Forbes magazine. The company enjoys a strong reputation among consumers, retail grocers, foodservice and industrial customers for products highly regarded for quality, taste, nutrition, convenience and value. For more information, visit www.hormelfoods.com. |
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The Culinary Institute of America Expands its Intercollegiate Sports Program
"Steels" Add Cross Country and Tennis to 2008–2009 Schedule
 Members of The Culinary Institute of America's cross country team training on campus. Photo Credit: CIA/Keith Ferris | 
The CIA Steels soccer team celebrates a big goal in the 2007 Hudson Valley
Athletic Conference championship game against Mount Saint Vincent College. Photo Credit: CIA/Regan Wright |
Hyde Park, NY, September 4, 2008 – Students at The Culinary Institute of America (CIA) are known for their dexterity with knives and speed in the kitchen. But dexterity with a soccer ball and speed on the cross country trails? That is quickly becoming the case, as this year the CIA is doubling the size of its intercollegiate athletics program, competing in four sports: soccer, basketball, cross country, and tennis.
"We have seen more and more students expressing an interest in being on a team as soon as they get on campus," said David Whalen, associate dean for student activities/recreation. "We have been working to slowly and carefully expand athletics at the CIA."
The CIA Steels have been playing against other colleges in basketball and soccer for the past three years as a member of the Hudson Valley Athletic Conference (HVAC). In fact, the Steels won the conference championship in soccer for the past two years, posting an impressive 22 wins, two losses, and one tie during that period.
Last year, CIA runners participated in two cross country meets to prepare for a full season of competition this fall. The cross country team competes against area colleges with larger sports programs such as Vassar, Bard, and Mount Saint Mary. And, beginning next spring, the CIA will field a tennis team for the first time.
All CIA teams are co-ed, and students must maintain a 2.0 grade point average to participate in CIA sports.
The Steels' fall season gets underway on September 6 with a cross country meet at Vassar College and a home soccer game against Cooper Union.
As defending champion, the CIA will be hosting the 2008 HVAC soccer championship game in Hyde Park on November 2. Other schools in the conference include the Albany College of Pharmacy, Berkeley College, Cooper Union, Pratt Institute, Sarah Lawrence College, St. Joseph's College, Vaughn College of Aeronautics, and Webb Institute.
The "Steels" nickname comes from the kitchen tool used to sharpen chefs' knives.
Hyde Park, NY, Christina Machamer, a 2008 graduate of The Culinary Institute of America (CIA), survived the wrath of Gordon Ramsay to become the winner of the fourth season of Fox Network's Hell's Kitchen. The St. Louis, MO native was still a student at the CIA when the reality cooking competition was taped last fall. Machamer outlasted fellow CIA graduate Louis Petrozza in the final episode, which aired on Tuesday, July 8.
The unscripted program features celebrity chef Ramsay putting the contestants through a series of intense kitchen challenges. The British chef is known for his volatile temper. By winning, Machamer becomes senior chef at Ramsay's newest restaurant, Gordon Ramsay at The London West Hollywood in California.
Machamer, 26, graduated from the CIA this past February with an associate degree in culinary arts. She took some time off from her sophomore year at the college to take part in the taping of the show. When she returned to school, she could not tell her classmates about her experiences on the show or how well she did.
Machamer and Petrozza were among 15 chefs selected to compete in the latest season of Hell's Kitchen. Petrozza, a 1983 CIA graduate, is a catering director in Charlotte, NC.
Another Culinary Institute of America graduate, Heather West '03, won season two of Hell's Kitchen. CIA alumni have also had success on other TV cooking competitions: the first three winners of Bravo's Top Chef are graduates, as is the winner of The Next Iron Chef on the Food Network, Michael Symon '90.
The Culinary Institute of America Receives $1 Million Pledge from Dunkin' Brands, Inc. to Elevate Latin American Cuisine
Pledge Underwrites Baking and Pastry Kitchens at Two Campuses
Hyde Park, NY, – With its pledge of $1 million to The Culinary Institute of America (CIA) announced today, Dunkin' Brands, Inc. becomes a founding donor of the college's "El Sueño" initiative. The Dunkin' Brands gift, to be paid over five years beginning in 2009, will support baking and pastry kitchens at both the CIA's new campus in San Antonio, TX and main campus in Hyde Park, NY.
"El Sueño" ("The Dream") has been created by the CIA with a goal of elevating Latin American cuisines to their rightful place among the great cuisines of the world. The CIA, San Antonio is quickly becoming the leading education and research center promoting Latin American culinary diversity in the U.S. foodservice industry. The two CIA campuses also work in concert to prepare students to enter the culinary profession, providing both the foundation and the opportunity for their career success.
"Dunkin' Brands is proud to support the educational facilities that will help to advance the growing influence of Latino cuisine," said Jon Luther, Chairman & CEO. "We deeply respect the CIA's rich history; President Ryan's proven leadership, and the steadfast dedication to quality education provided by the administration, faculty and alumni to benefit students from around the world."
"Creating an opportunity for aspiring Latino chefs and bakers to receive a quality education strengthens their preparation for becoming culinary leaders, and that is our unwavering promise and commitment," said CIA President Dr. Tim Ryan. "Central to achieving this goal is the establishment of facilities and curriculum that embrace Latin American culinary, baking and pastry traditions."
Teaching about Latin American pastries and sweets requires specialization – from the Peruvian coast alone, there are more than 250 traditional desserts. The anticipated completion date for construction of the kitchens at the two campuses is 2010.
Image Courtesy of CIA
The Culinary Institute of America's Vintners Hall of Fame induction dinner serves up fanfare and history St. Helena, CA, – The Culinary Institute of America's second annual Vintners Hall of Fame induction dinner was attended by more than 170 of the wine industry's top winemakers, educators, and journalists on March 7, 2008. Held at The Culinary Institute of America (CIA) at Greystone, the dinner was the backdrop for the official induction ceremony of eight wine industry legends elected to the hall by participating wine journalists from around the country. The 2008 Vintners Hall of Fame inductees were Ernest & Julio Gallo (E&J Gallo Winery), Paul Draper (Ridge Vineyards), Miljenko "Mike" Grgich (Grgich Hills), Darrell Corti (Corti Brothers), John Daniel (Inglenook), Louis P. Martini (Louis M. Martini Winery), and Carl Heinrich Wente (Wente Vineyards). "It is a privilege to host the Vintners Hall of Fame here at the CIA, where the public can come to honor and learn about these California wine industry greats," said Dr. Tim Ryan, president of the CIA. "The Hall looks spectacular, with the plaques mounted on the ends of the massive wine casks inside the winery. It is a fitting location to honor these great wine personalities." Officially opening to the public on May 15, 2008, the Vintners Hall of Fame is the only hall of fame honoring the men and women who have made significant contributions to the California wine industry. The Hall is located on the CIA at Greystone campus in St. Helena, CA. For more information on the Vintners Hall of Fame, visit www.ciaprochef.com/winestudies/vintners.html. 
Photo Credit: McDonald's Dan Coudreaut
McDonald's head chef returns to The Culinary Institute of America to deliver commencement address
Hyde Park, NY, March 12, 2008 – Dan Coudreaut, who has been called the most influential chef in the world, returns to his alma mater The Culinary Institute of America (CIA) on Thursday, March 20, to address the graduating class and their families.
Coudreaut is the Director of Culinary Innovation for McDonald's USA. Since 2004, he has been responsible for leading a team that develops menu items for the nearly 14,000 McDonald's restaurants in the United States, feeding more than 26 million McDonald's customers daily.
"We are excited to have Chef Coudreaut return to his alma mater to deliver the commencement address," said Dr. Tim Ryan, president of The Culinary Institute of America. "Dan is a great role model for our students. The work he does developing new menu items for McDonald's has brought pleasure to millions of Americans. His accomplishments as both a chef and a leader are a testament to the skill and spirit of innovation that he brings to his job."
Anyone who has eaten a Snack Wrap, Asian Salad, McSkillet Burrito, or any number of other sandwiches or salads at McDonald's, has tasted some of the work of Chef Coudreaut. After graduating from the CIA in 1995 with an Associate Degree in Culinary Arts, Coudreaut went into the fine dining segment, cooking at the Four Seasons Hotel and Café Pacific in Dallas. He moved to menu research and development with Metromedia Restaurants, parent company of Ponderosa and Bonanza steakhouses.
His innovations have introduced McDonald's customers to bolder more contemporary ingredients including edamame, mandarin oranges, poblano peppers, savory black beans, fire-roasted corn and almonds and zesty flavors including chipotle and cilantro-lime, in addition to a whole host of wholesome menu options.
"The challenge of a great chef is not the cooking he or she does at the stove top," said Chef Coudreaut. "It is the cooking he or she does through the hands of others. It's understanding that every person's contribution to the overall experience is important."
Last year the Chicago Tribune crowned Dan with the title of, "Most Powerful Chef in America." An article in Canada's Ottawa Citizen said, "There's not much doubt Dan Coudreaut has more influence on what people consume than any other chef in the world."
In addition to delivering the commencement address to associate degree recipients during his return to campus, Chef Coudreaut will also discuss leadership at a lecture sponsored by the Student Government Association.
About the CIA
Founded in 1946, The Culinary Institute of America is an independent, not for profit college offering bachelor's and associate degrees, as well as certificate programs, in either culinary arts or baking and pastry arts. As the world's premier culinary college, the CIA has a network of more than 37,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Cat Cora, Harold Dieterle, Steve Ells, Todd English, Duff Goldman, Sara Moulton, Charlie Palmer, and Roy Yamaguchi. The college has campuses in New York (Hyde Park), California (The CIA at Greystone, St. Helena), and Texas (San Antonio), as well as an additional location in New York City (Astor Center, Manhattan). In addition to its degree programs, the CIA also offers courses for professionals and food enthusiasts, as well as wine education. For more information, and a complete listing of program offerings at each site, visit the CIA online at www.ciachef.edu.
About McDonald's USA
McDonald's USA, LLC, is the leading foodservice provider in the United States serving a variety of wholesome foods made from quality ingredients to millions of customers every day. More than 80 percent of McDonald's 13,700 U.S. restaurants are independently owned and operated by local franchisees. For more information on McDonald's, visit www.mcdonalds.com.
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The Culinary Institute of America creates "Farm Liaison" position to strengthen link between chefs and growers 10th generation farmer turned buyer places new emphasis on the importance of locally grown foods for chefs and communities
Hyde Park, NY, February 1, 2008 – The Culinary Institute of America (CIA) in Hyde Park, NY has become the first college known to have a farm liaison. Paul Wigsten, the CIA's produce buyer and a 10th generation farmer, has assumed this unique role. Wigsten's new title formalizes and expands upon the CIA's program of buying from local farmers, which has been in place since the early 1990s under Brad Matthews, the college's director of purchasing.
"Paul will expand our relationship with local agriculture. It's much more than just buying peas," says Matthews. "As a farmer himself, Paul's expertise can help growers, restaurants, and wholesalers all fill their needs."
As part of his responsibilities, Wigsten meets with farmers each February—prior to growing season—to share with them what ingredients the chefs in the CIA's 41 kitchens and bakeshops will want to use in the coming year. Farmers can then plant crops knowing there is a market for their fresh, high-quality local fruits and vegetables. And, says Wigsten, the market often grows further when chefs at other area restaurants learn what the CIA is using to teach its students.
"Buying locally teaches the CIA's students about the value of regional products as well as seasonality," Wigsten says of the integral role the program plays in the college's curriculum. "We find it is very important to show the aspiring chefs studying here that farmers and chefs need to work together."
Locally grown foods are becoming increasingly popular among diners, and now – more than ever – it is even more important for aspiring chefs to understand how inextricably linked chefs and farmers are to each other."
Paul and Brad's efforts in supporting Hudson Valley farms earned them the 2006 Glynwood Harvest Good Neighbor Award. In recognition of the college's support of local agriculture, U.S. Senator Hillary Rodham Clinton (D-NY) launched the state's Farm-to-Fork Initiative at the CIA in 2006. As part of his CIA duties, Wigsten consults with restaurants and institutions about how to develop a local buying program.
"Any time you can spend your money two miles down the road instead of 2,000 miles away everyone comes out a winner," says Wigsten, who has been produce buyer at the CIA since 2004. He adds that it makes good business sense for the school to help nearby farms not only survive, but thrive. Last year, the CIA purchased $500,000 worth of produce, dairy, and eggs from two dozen Hudson Valley farms.
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in either culinary arts or baking and pastry arts. As the world's premier culinary college, the CIA has a network of more than 37,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Cat Cora, Harold Dieterle, Steve Ells, Todd English, Duff Goldman, Sara Moulton, Charlie Palmer, and Roy Yamaguchi. The college has campuses in New York (Hyde Park), California (The CIA at Greystone, St. Helena), and Texas (San Antonio), as well as an additional location in New York City (Astor Center, Manhattan). In addition to its degree programs, the CIA also offers courses for professionals and food enthusiasts, as well as wine education. For more information, and a complete listing of program offerings at each site, visit the CIA online at www.ciachef.edu .
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