The Culinary Institute of America

The Culinary Institute of America's Seventh Annual Augie Awards
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.

The Culinary Institute of America, San Antonio Confers First Degrees
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.

Kitchen Culture Founder Speaks at CIA Commencement
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.

Alumus Recognized As Teacher Of The Year
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.

Pastry Chef Balances Love of Running and Baking
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.

From the Kitchen to Farm
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.