The New York Times: Tastes of Haute Cuisine From Tomorrow's Chefs
The institute, widely known as the C.I.A., has brought a new sort of
religion to St. Andrew-on-Hudson, the former Jesuit seminary that became
the C.I.A.'s home in 1972. The worldly monks of a century ago would
likely smile upon the changes to their enclave. From its 41 kitchens and
bake shops, four restaurants and a bakery-cafe, in addition to
classrooms, lecture halls, cooking theaters, a recreation center and a
gracious library, the C.I.A. churns out a class of newly minted chefs
and food specialists every three weeks.
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