"It is the best culinary school in the world.

CONGRATULATIONS TO THE

CULINARY INSTITUTE OF

AMERICA

JB PRINCE COMPANY

NEW YORK, NY

“THE WORLD’S FINEST CHEFS TOOLS”

Prepared by: The Culinary Institute of America 1946 Campus Dr. Hyde Park, NY 12538

(845) 452-9600 • 1-800-CULINARY Published by: The Legislative Gazette

Empire State Plaza, Concourse Level, Room 106 Albany, NY 12224 518-473-9739

"It is the best culinary

school in the world.”

AND IT'S RIGHT HERE, IN NEW YORK STATE.

2

This quote is from renowned French chef, Paul Bocuse, who sent his own son to study at the world's premier culinary college, The Culinary Institute of America. As we com-memorate our 60th anniversary, we're especially proud of our accom-plishments here in the state we've called home since 1972.

New York state residents might be interested to know that 7 percent of our 37,000-plus alumni-more than 2,600 food professionals-remain in the Empire State after they graduate.

They work in a variety of positions in the foodservice industry such as food communications, research and development, media personalities, and of course, as great chefs like Waldy Malouf, Dale Miller, and Charlie Palmer.

People come from around the world to study, learn, and dine at the CIA. The influx of hundreds of thousands of annual visitors who tour the col-lege and dine in our five restaurants positively impacts the Hudson Valley economy. Following the recent completion of more than 100 million dollars in enhancements to our 170-acre Hyde Park campus, I invite you, too, to come back and visit us.

Throughout the past six decades, The Culinary Institute of America

has been at the forefront of innova-tion in the foodservice industry. We could not have accomplished this without the support of so many. Amazing people like our founders, Frances Roth and Katharine Angell; past CIA presidents Jacob

Rosenthal and Ferdinand Metz; CIA staff and faculty members through the years, the many alumni and students who have led-and will con-tinue to lead-the industry, countless friends and benefactors who pledge their support, and of course all of you, our neighbors in the State of New York.

Here's to our next 60 years!

Dr. Tim Ryan, C.M.C., Ed.D. President, The Culinary Institute of America

Dr. Tim Ryan, C.M.C., Ed.D.

The Culinary Institute of America is a not-for-profit

institution of higher learning located on 170 acres in

Hyde Park, NY, in the heart of the scenic Hudson Valley.

According to the world-renowned French chef Paul

Bocuse, "It is the best culinary school in the world."

The oldest residential culinary college in the United States, the CIA was established in New Haven, CT in 1946 by Frances Roth and Katharine Angell to provide training for returning World War II veter-ans. Mrs. Roth had one goal in mind: To make the college the "best cooking school in America." The years that followed brought excitement and change. The CIA student body grew in size (from just 50 students in the first year) and diversity as the school gained media attention and became more popular. Courses were added to offer more hands-on experience, and continuing education programs were introduced. The CIA and its faculty con-tinued to expand to meet the demands of the ever-growing student population. In 1970, the college bought a $1 million estate in Hyde Park, NY, which at the time was a 150-room Jesuit novitiate. After two years and a $4 million dollar reno-vation, the CIA opened its doors in its new home, which offered students 16 pro-duction kitchens, four bakeshops, 17 classrooms, a commercial storeroom, and a library. The college also introduced its now-renowned Associate in Occupational Studies (A.O.S.) degree program in culinary arts. The CIA later added an A.O.S. degree program in baking and pastry arts in the 1990s.

The Escoffier Restaurant, originally named the Epicurean Room, was the first pub-lic restaurant-but certainly not the last-to be built at the CIA's Hyde Park campus. Three additional restaurants, the American Bounty, the Caterina de' Medici and St. Andrew's Café were introduced between 1980 and 1985.

Expansion and innovation continued throughout the late '80s and early '90s. The Shunsuke Takaki School of Baking and Pastry was dedicated in 1992 and was followed in 1993 with the opening of the college's Conrad N. Hilton Library. That same year, two Bachelor of Professional Studies (B.P.S.) degree programs were approved, one in culinary arts management and the other in baking and pastry arts management. In 1995, the CIA again expanded by opening The Culinary Institute of America at Greystone in California's Napa Valley. The branch campus offers programs for foodser-vice professionals, wine education, two certificate programs and the same associate degree program in culinary arts as offered at the Hyde Park campus. The CIA at Greystone is also a popular travel destination for food enthusiasts, with public facili-ties such as the Wine Spectator Greystone Restaurant and Spice Islands Marketplace.

Three years later, back at the Hyde Park campus, the CIA opened a student recreation center that includes an indoor swimming pool, running track, basketball and racquetball courts, a weight room, aerobics studio and two tennis courts. In 2001 the college opened its Apple Pie Bakery Café and a year later the Colavita Center for Italian Food and Wine,

home to the college's Ristorante Caterina de' Medici. To make visiting the CIA even more convenient for guests, the college constructed Anton Plaza, which was dedicated in 2005. In addition to nearly 150 parking spaces for visitors below its 32,000-square-foot deck, Anton Plaza offers spectacular views of the Hudson River. Today, between both campuses, the CIA features six award-winning restaurants all of which offer students practical hands-on experience in both the kitchen and dining room. The main campus in Hyde Park has grown to include 41 kitchens and bakeshops, more than 125 chef-instructors, an expansive culinary library, eight resi-dence halls and more than 2,700 degree program students.

For more information about The Culinary Institute of America, visit www.ciachef.edu.

A Glimpse Into the History of The Culinary Institute of America

There's Plenty

To-Do-And-Eat

-At the CIA

The Culinary Institute of America, the world's premier

culinary college, is a name that stands for tradition

and excellence in the field of culinary, baking and

pastry arts.

Founded in New Haven, CT in 1946 by Frances Roth and Katharine Angell to train World War II veterans in food preparation, the campus moved to its current home in Hyde Park, NY in 1972. The CIA is now the premier training ground for the greatest chefs of the world with more than 125 instructors from 16 countries. The CIA's student population of 2,700 represents every state in the nation and 30 countries worldwide.

Taste The Culinary's

Five-Award-Winning

Restaurants

A visit to the CIA campus, located along the majestic banks of the Hudson River, is a unique treat. At the Hyde Park cam-pus, you'll find five award-winning stu-dent-staffed public restaurants. From St. Andrew’s Café with its flavorful fare in a

casual dining setting to Ristorante Caterina de' Medici with its Venetian chandeliers and authentic Italian cuisine; you will be delighted by the selections prepared by students. The Escoffier Restaurant offers the culi-nary traditions of France from rustic Provencal to sophisticated

Parisian. The American Bounty Restaurant presents a variety of region-al American speciregion-alties prepared with locregion-al Hudson Vregion-alley ingredients. While you're at the CIA leave room for the dazzling cakes, pastries and chocolates you'll find in the Apple Pie Bakery Café. The café showcases the talents of the CIA's baking and pastry arts students with prepara-tions such as chocolate croissants, bear claws, apple turnovers, ham and cheese scones, as well as a variety of soups, salads and sandwiches. Contrary to the popular belief that you need to wait several months for a reservation, securing your table for lunch or dinner at the CIA is eas-ier than you may think. To make a reservation, call 845-471-6608, Monday through Friday from 8:30 a.m. - 6 p.m. or visit the Web site at www.ciachef.edu/restaurants. Although securing a reservation on a Friday or Saturday can require advance planning, same day reserva-tions are often readily available for lunch or dinner on weekdays. Group tours for restaurant guests can also be arranged by contacting 845-451-1544.

Tour the CIA

A tour of the facilities and historic campus in Hyde Park offers much to see. In addition to the CIA's restaurants and retail stores, you'll find the Conrad N. Hilton Library with 74,000 volumes, making it one of the largest circulating collections of food-related holdings of any culinary school. The library also houses a special collection of rare menus and books. (The library is open to the public.)

The CIA's Craig Claiborne Bookstore features a broad selection of epicure-an delights, cookbooks, souvenirs epicure-and assorted kitchen utensils to bring home from your trip. Stay a day or a full week and enjoy the many recreational, historical and cultural jewels the Hudson Valley has to offer. Public tours are offered on Mondays at 10 a.m. and 4 p.m., and

Wednesdays and Thursdays at 4 p.m., for $5 per person. Reservations are required.

For more information, or to schedule a tour, call 845-451-1588, Monday through Friday from 9 a.m. to 5 p.m.

Take a Class

Food enthusiasts can participate in the many continuing education programs offered at the CIA. The CIA's Hyde Park campus offers classes for the pro-fessional and the novice alike, from one-day cooking classes for kids and parents to five-day Boot Camp classes. In addition, the CIA also publishes a variety of award-winning cookbooks, instructional DVDs, monthly newsletters and a full line of 100

kitchen tools called the Masters Collection.

Just a short drive from Albany and New York City, The Culinary Institute of America offers a glimpse into the training grounds of the next great chefs of the world-and it's all right here in New York State.

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Are you seeking to start or advance your culinary career, make a career change into the foodservice industry, or simply sharpen your skills in your home kitchen? Come to The Culinary Institute of America, where a world of opportunity awaits.

College Degree Programs

If you're interested in a professional career in foodservice and hospitality, the CIA offers four degree programs from which to choose: the 38-month Bachelor of Professional Studies (B.P.S.) in culinary arts management and baking and pastry arts management, as well as the 21-month Associate in Occupational Studies (A.O.S.) in culinary arts and baking and pasty arts. All four programs offer students more than 1,300 hours of hands-on kitchen, bakeshop and restaurant experience on campus along with an 18-week externship that provides real-world experience at top restaurants, hotels and resorts. Hands-on courses for baking and pastry arts majors include Individual and Production Pastries, Chocolates and Confections, Contemporary Cakes and Desserts and Hearth Breads and Rolls. Culinary arts students practice the fundamentals in classes such as Banqueting and Catering, Cuisines of Asia and Garde Manger.

In addition to hands-on skill development, the B.P.S. degree programs offer courses in marketing, communication, finance, language, world cul-ture and supervisory leadership to give aspiring culinary professionals the business and critical thinking skills they need to succeed in today's

dynamic foodservice industry.

The CIA's four degree programs are offered at its main campus in Hyde Park, NY, and its A.O.S. degree program in culinary arts is also offered at its branch campus, the CIA at Greystone in St. Helena, CA.

Programs for Food Enthusiasts and Professionals

In addition to degree programs both the Hyde Park, NY and St. Helena, CA campuses offer continuing education courses for food enthusiasts and foodservice professionals alike.

Courses for food enthusiasts are offered year-round and include a unique assortment of nearly 100 classes ranging from bread baking to Polish cooking to food and wine pairings. For those enthusiasts seeking an inten-sive yet fun environment to sharpen their culinary skills, the CIA offers a selection of popular Boot Camp programs, including BBQ Boot Camp, Pastry Boot Camp, and the always-popular Culinary Boot Camp.

For experienced culinarians inter-ested in advancing their careers, the CIA offers a wide range of pro-fessional development programs in culinary arts, wines, management, baking and pastry arts and more. Industry professionals can also earn certification from the CIA through its ProChef Certification program and its Professional Wine Studies courses.

The CIA also offers two 30-week certificate programs at the Greystone campus: the Baking and Pastry Arts Certificate Program and the Accelerated Culinary Arts Certificate Program. To learn more about any of the CIA's programs, visit www.ciachef.edu or www.ciaprochef.com.

"The first week I was here,

my roommates and I

start-ed talking about food, and it

was amazing how we

com-pletely understood what

each of us was saying. At

home, that never would

have happened."

-Joshua Young, CIA culinary arts student

The Path to Culinary Success:

Programs and Courses at the CIA

As we enter our 60

th

Year

Corporation

Congratulates The

Culinary Institute of America

on their

60

th

Anniversary!

213 Broadway ƒ Albany, NY 12204 ƒ www.audiovideocorp.com

Interview with Dr. Tim Ryan

Dr. Tim Ryan, Certified Master Chef and a 1977 graduate of The Culinary Institute of America, is the fifth president in the 60-year history of the CIA. Dr. Ryan is the first alumnus and the first faculty member to become president. "I'm really proud. Sixty years is such an unbelievable accomplishment," said Ryan. "All of us have been looking back at the difference the institution has made in those six decades for the profession and the industry."

As president, Ryan oversees a college with an enrollment of 2,700 students repre-senting every state and 30 countries. These students are taught by an extraordi-nary faculty of 125 instructors, including the most American Culiextraordi-nary Federation-Certified Master Chefs in culinary education.

"I tell students to be open to the opportunities that present themselves," said Ryan. "I never could have imagined myself even being at the CIA after I graduat-ed, never mind being the president."

The New York campus includes five student-staffed award winning restaurants, 41 kitchens and bakeshops, a school of baking and pastry, The Colavita Center for Italian food and wine, the Anheuser-Busch Theatre equipped with a professional kitchen, and the Conrad N. Hilton Library; perhaps the finest culinary library in the world. One of its restaurants, the American Bounty, recipient of the prestigious Ivy Award is a restaurant that Ryan himself helped to develop. "I thought the opportu-nity to further American cooking was exciting and I decided to do that with the American Bounty," he said.

One of the reasons Ryan has enjoyed his tenure and success at the CIA is because of the difference he can make in people's lives that could never be made working in a restaurant. "The CIA has graduated thousands upon thousands of students over the years," Ryan said. "These students impact the culinary profession and indus-try, and that is very inspiring. That is what has kept me here for 20 years."

Tim Ryan fervently believes the future of the CIA is a strong one. With $90 million worth of construction now complete at both the Hudson Valley and Napa Valley campuses, now is a great time to experience all that The Culinary Institute of American has to offer to the world's future culinarians.

Here is a short list of some of the most notable of our 37,000-plus alumni holding key positions in the foodservice and hospitality industries around the world.

Dale Miller-(1979 graduate). Certified Master Chef and executive chef of the famous

Jack's Oyster House in Albany, NY.

Cat Cora-(1995 graduate). Media personality of the Food Network's "Iron Chef" and

host of "Kitchen Accomplished."

Charlie Palmer-(1979 graduate). Restaurants include the Charlie Palmer Steak at

the Four Seasons Hotel in Las Vegas, as well as Aureole and Metrazur in New York City.

Waldy Malouf- (1975 graduate). Owner and executive chef of Beacon Restaurant in

New York City. One-time chef/director of Manhattan's Rainbow Room. Culinary experiences includes authoring The Hudson River Valley Cookbook, which received critical acclaim and was nominated for a Julia Child cooking award.

Steve Ells-(1990 graduate). Founder, chairman and chief executive of Chipotle

Mexican Grill which is publicly traded on the New York Stock Exchange. "Ells is the first graduate to take a company public," said Ryan. "How cool is that?"