Next Iron Chef Finalist Shares "Mehtaphors" with CIA Graduates Jehangir Mehta '95 returned to his alma mater as graduation speaker at the college's Hyde Park, NY campus on Friday, May 4, 2012. The executive chef and co-owner of Manhattan's Mehtaphor restaurant and Graffiti Food and Wine Bar used a number of metaphors in his advice to graduates.
Famed Culinary Science Expert Harold McGee Lectures at CIA Author and culinary science expert Harold McGee spoke to more than 600 students at The Culinary Institute of America (CIA) on Monday, April 23, 2012. Dr. McGee's lecture—"Innovation and Science in the Culinary World"—was part of the college's Culinary Arts and Science Seminar Series.
New Bakery Café By illy Opens at GreystoneThe sweet smell of success wafts through the air at Greystone. It is the smell of fresh baked breads, cookies, pastries and gourmet coffees being made by baking and pastry arts degree students and faculty in the college's new Bakery Café by illy. The new cafe has just opened to the public.
Dunkin' R&D Chef Is Honored As Culinary InnovatorStan Frankenthaler ’84 is the winner of the 2012 MenuMasters Innovator Award from Nation’s Restaurant News (NRN) magazine. Frankenthaler is vice president for global product innovation and culinary at Dunkin’ Brands, which includes Dunkin’ Donuts and Baskin-Robbins ice cream.
Two Alumni Among The Best New Chefs In AmericaCIA graduates Rich Torrisi ’00 and Mario Carbone ’00 have been named to Food & Wine magazine’s annual list of “Best New Chefs” for 2012. Torrisi and Carbone are chef-partners at Torrisi Italian Specialties in New York City.
Chef On A MissionBarton Seaver '01 wants to change the way we think about eating and its effect on our health and the ecosystem. He believes what you put on your fork has a global impact on the ocean, not to mention the land and other human beings.
Looking for the latest recipes and culinary tips from the CIA? Check out our recipe blog >
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Monday, June 04, 2012
3rd Annual CIA PA Area Alumni Reception
Tim Prosinski '94 After years in the hotel and restaurant business, Tim made the change to school food... View his profile > We'd love to learn more about you >
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