The Culinary Institute of America

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 Greystone
The 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 Innovator
Stan 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 America
CIA 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 Mission
Barton 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.