600 Date: 4/30/2013 The seventh annual Leadership Awards—the Augies—from The Culinary Institute of America (CIA) were presented to four individuals who exemplify, in spirit and deed, the CIA's four core value pillars. The Augie Awards celebrate success and achievement of the foodservice industry's best chefs, visionaries, and entrepreneurs. Augie recipients exemplify a tradition of innovation and leadership.]]> Tue, 30 Apr 2013 05:00:00 GMT ID898-1446-7980 Date: 4/30/2013 Mark Mastrobattista '98, a Culinary Arts Instructor at Somerset County Vocational & Technical High School, has been selected as the 2012-2013 Teacher of the Year. Mr. Mastrobattista is known for being a hardworking and dedicated instructor, who has selflessly devoted countless hours to his program and community.]]> Tue, 30 Apr 2013 05:00:00 GMT ID898-1447-7977 Date: 4/30/2013 Cassandra Tripaldi '09, pastry chef at the Hotel Bethlehem in Bethlehem, Pa, recently finished first place in her age group and ninth overall among women in the Rock 'n' Roll USA Marathon in Washington, D.C., qualifying her for the Boston Marathon in 2014. The 23-year-old is making a name in the running scene. She holds the Lehigh Valley Road Runners women's title and has been featured in Runner's World Magazine.]]> Tue, 30 Apr 2013 05:00:00 GMT ID898-1449-7979 Date: 4/23/2013 Seventeen students at the CIA, San Antonio received their Associate in Applied Science (AAS) diplomas during commencement ceremonies at the Pearl complex on Friday, April 12. This graduation marks the first degrees conferred at the college's San Antonio campus.]]> Tue, 23 Apr 2013 05:00:00 GMT ID898-1443-7981 Date: 4/17/2013 Courtney Guerra '12 is following her passion!  A former cook and gardener at Meadowwood in Napa Valley,  she is now a farmer working specifically for one  Los Angeles chef, Ari Taymor. That exclusive relationship would allow her to focus on what the chef wants planted, when that chef wants it picked, and how much of it the chef needs, not to mention the unified flavor the comes from ingredients growing in the same patch of dirt.]]> Wed, 17 Apr 2013 05:00:00 GMT ID898-1448-7978 Date: 4/12/2013 Eliot Swartz, a 1979 alumnus, who founded a successful restaurant consulting company, challenged graduates of the college to become culinary ambassadors. Swartz returned to his alma mater on Friday, April 12 to deliver the commencement address at the CIA's Hyde Park, NY campus.]]> Fri, 12 Apr 2013 05:00:00 GMT ID898-1445-7974 Date: 3/19/2013 Frederic "Fritz" Sonnenschmidt spent 34 years as a faculty member and dean of The Culinary Institute of America (CIA) before his retirement in 2002. More than a decade later, he returned to the college's Hyde Park, NY campus to deliver words of encouragement and inspiration to 69 recipients of associate degrees in culinary arts and baking and pastry arts.]]> Tue, 19 Mar 2013 05:00:00 GMT ID898-1427-7877 Date: 3/19/2013 Michael Mina '89 has been named as one of the six professionals who will be inducted into The James Beard Foundation Who's Who of Food & Beverage in America. The award honors "renowned culinary professionals who have made a significant and unique contribution to the American food and beverage industry.
]]> Tue, 19 Mar 2013 05:00:00 GMT ID898-1429-7880 Date: 3/17/2013 Michael Garbin '76, executive chef at the swanky Union League Club of Chicago, reminded graduates at his alma mater that every guest they will serve during their career is a VIP.]]> Sun, 17 Mar 2013 05:00:00 GMT ID898-1444-7973 Date: 3/11/2013 Johnny Hernandez '89, host of the 4th Annual Corona Paella Challenge on the grounds of the Pearl Brewery, stands with entries awaiting judging in the contemporary paella division on Sunday, March 10, 2013. Twenty-five of the top chefs in this country and throughout Latin America competed in the event as well as five area high schools.]]> Mon, 11 Mar 2013 05:00:00 GMT ID898-1430-7883 Date: 3/4/2013 Matthew Stowe '02 is one of sixteen chefs from across Canada who will compete in season three of Top Chef Canada. Stowe, 30, says he’s had a number of great opportunities from a young age that enabled him to hone his culinary skills.]]> Mon, 04 Mar 2013 05:00:00 GMT ID898-1431-7886 Date: 2/26/2013 The Culinary Institute of America (CIA) has introduced a new, free online learning program, "Small Plates, Big Impact: Contemporary Menu Ideas with Almonds." It explores one of the dominant shifts in dining today: the preference for snackable, shareable courses.]]> Tue, 26 Feb 2013 05:00:00 GMT ID898-1428-7897 Date: 2/22/2013 The Bocuse Restaurant, a spectacular learning lab for students and The Culinary Institute of America's (CIA) ninth public restaurant, opened its doors. Featuring contemporary French fare, it offers guests the chance to experience French cuisine through the lens of modern techniques.]]> Fri, 22 Feb 2013 05:00:00 GMT ID898-1435-7893 Date: 2/22/2013 CIA alumna and celebrity chef Maneet Chauhan '00 delivered the keynote for the associate degree commencement on the college's Hyde Park campus, at which 64 students earned their diplomas in culinary arts and baking and pastry arts.]]> Fri, 22 Feb 2013 05:00:00 GMT ID898-1414-7793 Date: 2/22/2013 Hyde Park's Associate Professor Jennifer Stack '03 was a guest on the popular Dr. Oz Show. Stack, a registered dietician who teaches Nutrition at the CIA, was asked to create three delicious $5 healthy meals for home cooks.]]> Fri, 22 Feb 2013 05:00:00 GMT ID898-1415-7789 Date: 2/22/2013 Acenette Gonzalez '13 represented the CIA, San Antonio in the San Pelligrino Almost Famous Chef Competition 2013 South Central Region and won! Ace will now compete in the national competition.]]> Fri, 22 Feb 2013 05:00:00 GMT ID898-1416-7795 Date: 2/21/2013 To celebrate the opening of The Bocuse Restaurant on February 15, culinary luminaries such as Daniel Boulud, Thomas Keller, Jean-Georges Vongerichten, Charlie Palmer, David Burke, Michel Richard, Jerome Bocuse, and the restaurant's namesake, famed Chef Paul Bocuse (named Chef of the Century by the CIA in 2011).]]> Thu, 21 Feb 2013 05:00:00 GMT ID898-1412-7806 Date: 2/14/2013 Tom Colicchio is a highly regarded chef, restaurateur, and philanthropist who was named the best chef in the United States in 2010. But he may be best known as the lead judge on the popular reality show, Top Chef, where he mentors and guides contestants throughout the course of the program.]]> Thu, 14 Feb 2013 05:00:00 GMT ID898-1411-7805 Date: 2/1/2013 The 33 students in the first class at The Culinary Institute of America (CIA), Singapore completed their bachelor's degree studies in culinary arts management and received their diplomas during commencement exercises. Celebrity chef and fellow CIA graduate Cat Cora '95 was the keynote speaker during the ceremony, which was also attended by several distinguished alumni working in Singapore.]]> Fri, 01 Feb 2013 05:00:00 GMT ID898-1413-7803 Date: 1/15/2013 Chef Durfee and three other pastry chefs including alumnus Andy Chlebana '96 have been preparing to compete at the prestigious World Pastry Cup in Lyon, France, as part of the U.S. Pastry World Cup team. During the competition, which takes place Jan. 27 and 28, each team will have a 9-hour window to create an ice sculpture, a sugar centerpiece, a chocolate centerpiece and three desserts.]]> Tue, 15 Jan 2013 05:00:00 GMT ID898-1385-7616 Date: 1/14/2013 Highly accomplished chef, restaurateur, and author Waldy Malouf has a new mission. After a successful 13-year run as co-owner and chief operating officer of Beacon Restaurant in New York City, Malouf becomes the senior director of special projects at The Culinary Institute of America (CIA) in Hyde Park, NY on January 21, 2013.]]> Mon, 14 Jan 2013 05:00:00 GMT ID898-1379-7605 Date: 1/14/2013 Corey Lee, chef and owner of Benu Restaurant in San Francisco, encouraged graduates of The Culinary Institute of America (CIA) at Greystone to find one core belief to help them make sense of the demanding and competitive culinary industry.  At Benu, located in the SoMa district of San Francisco, Lee creates French cuisine with Asian inspiration.]]> Mon, 14 Jan 2013 05:00:00 GMT ID898-1377-7603 Date: 1/11/2013 After an intense vetting process and several tastings the Inaugural Committee chose Design Cuisine in Arlington to prepare the Inaugural Luncheon. Chef Shannon Shaffer '92 of Design Cuisine prepared the inaugural lunch four years ago and was asked back again for his second inaugural lunch.]]> Fri, 11 Jan 2013 05:00:00 GMT ID898-1380-7606 Date: 1/2/2013 Recent Greystone gaduate Clifton Su '12 won the BasqueStage Sammic Rising Stars Scholarship. The Sammic Rising Star Scholarship consists of a stage lasting three months at a restaurant in the Basque Country with promising young chefs de cuisine.]]> Wed, 02 Jan 2013 05:00:00 GMT ID898-1386-7621 Date: 12/21/2012 Eli Kaimeh '00, chef de cuisine at the world-renowned restaurant Per Se in New York City, returned to his alma mater to deliver the commencement address at the Hyde Park campus. Chef Kaimeh, 34, has been heading the kitchen at Per Se for almost three years and has been with the restaurant since its opening in 2004.]]> Fri, 21 Dec 2012 05:00:00 GMT ID898-1378-7604