Governor Cuomo Signs Bill Authorizing The CIA to Manufacture & Sell Alcoholic BeveragesGovernor Andrew M. Cuomo signed a bill allowing The Culinary Institute of America (CIA) to manufacture and sell alcoholic beverages, clearing the way for the College to develop a small brewery on its Hyde Park campus. The brewery has been donated by and will be operated in conjunction with Brooklyn Brewery
CIA Conference Explores the Latin Menu, from Drinks to DessertThe seventh annual Latin Flavors, American Kitchens Leadership Symposium will take place at The Culinary Institute of America’s San Antonio, TX campus, October 1–3, 2014. The symposium is designed to bring 150 food and flavor experts together to celebrate the heritage of Latin cuisines and their current place and promising future on American menus.
Senior Class Dinners Benefit Good Causes While Providing Great Food and EntertainmentAs part of The Culinary Institute of America’s bachelor’s degrees in management, seniors in the Foodservice Management course develop and execute a special event as a final project before graduation. Proceeds from the themed fine-dining experiences are split between CIA scholarship funds and charities selected by students.
Chef-Owner of San Antonio’s Cured Speaks at CommencementSteven McHugh, who graduated from The Culinary Institute of America’s Hyde Park, NY campus in 1997, provided advice and encouragement to the college’s newest alumni. Chef McHugh delivered the commencement address at the CIA’s San Antonio campus at the Pearl Brewery complex.
Once nourished by Rescue Mission, Chef Returns the FavorCIA Alumnus Dale Litz '09, who has helped prepare meals for former British Prime Minister Margaret Thatcher and soccer star David Beckham, works for the Rescue Mission of Utica as food service director where he was once a resident.
2003 Alumnus Manu Chandra's Journey Back to IndiaTen years ago at 23 years of age, chef Manu Chandra '03 took the plane back home. After studying at the Culinary Institute of America and being a part of the opening team of the Mandarin Oriental in New York, and with the little savings he had from working in New York City he has become a successful restaurateur in his home country.
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Sunday, September 07, 2014
The Florida Restaurant & Lodging Show
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