The Culinary Institute of America

2014 CIA Leadership Award Honorees Represent "The Power of Food"

The CIA's Augie Awards
Jean-Georges Vongerichten
Hamdi Ulukaya1
Masaharu Morimoto
Leo Oosterveer
 

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Jan Stuebing Smyth
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Hyde Park, NY – The Culinary Institute of America (CIA) has announced the recipients of the 2014 Augies™ leadership awards. This year's theme is "The Power of Food." The awards will be presented at a gala dinner on Thursday, April 24 at the Grand Hyatt in New York City. Tickets are available at www.ciachef.edu/awards. Funds raised through ticket sales and a silent auction go towards scholarships for CIA students.

Created in honor of famed French chef Auguste Escoffier, 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. This life's work of each of this year's honorees embodies the thought-leadership pillars that drive the college's educational direction.

The 2014 recipients are:

Jean-Georges Vongerichten, chef/owner of Jean-Georges Restaurants for Professional Excellence and Innovation.

Hamdi Ulukaya, founder and CEO of Chobani, Inc. for Health and Wellness.

Masaharu Morimoto, chef/owner of Morimoto Restaurants for World Cuisines and Cultures.

Leo Oosterveer, CEO of Unilever Food Solutions for Sustainability and Food Ethics.

Throughout the evening, the audience of 600 foodservice business leaders, celebrated chefs, culinary entrepreneurs, and CIA supporters from all sectors will hear more about the power of food from the Augie recipients and the more than two dozen CIA students who will assist during the event. Dr. Tim Ryan, president of the CIA, already began the conversation with his remark, "As flavor experts, innovators, researchers, and socially responsible culinarians, today's chefs are using traditional methods and ultra-modern techniques to harness the power of food in order to make the world a healthier, more interconnected place." Attendees at the Leadership Awards dinner will be encouraged to add their sentiments on Twitter using #CIAPowerofFood.


Photo Captions and Hi-Res Images

Photo 1: The CIA's Augie Awards, named for Auguste Escoffier, are presented each year to visionaries and entrepreneurs in the foodservice industry. (Photo credit: CIA/Phil Mansfield)
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Photo 2: Jean-Georges Vongerichten, chef/owner of Jean-Georges Restaurants, will receive his Augie Award from The Culinary Institute of America for his dedication to professional excellence and his constant innovation. (Photo credit: Francesco Tonelli)
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Photo 3: Hamdi Ulukaya, founder and CEO of Chobani, Inc., is being honored with an Augie Award from The Culinary Institute of America for creating a yogurt that makes health and wellness accessible to everyone.
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Photo 4: Masaharu Morimoto, chef/owner of Morimoto Restaurants, will receive his Augie Award from The Culinary Institute of America for bringing the world-renowned cuisine and culture of Japan to thousands of restaurant patrons and millions of television viewers.
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Photo 5: Leo Oosterveer, CEO of Unilever Food Solutions, plays an international role in support of sustainability and food ethics. The Culinary Institute of America will present him with an Augie Award at a gala celebration on April 24 in New York City.
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Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate and bachelor's degrees with majors in culinary arts, baking and pastry arts, and culinary science, as well as certificate programs in culinary arts and wine and beverage studies. As the world's premier culinary college, the CIA provides thought leadership in the areas of health & wellness, sustainability, and world cuisines & cultures through research and conferences. The CIA has a network of 46,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Johnny Iuzzini, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for professionals and enthusiasts, as well as consulting services in support of innovation for the foodservice and hospitality industry. The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.

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