The Culinary Institute of America

Chat with Scott Conant, Class of 1992, is Newest in Series

Contact:

Jeff Levine
Media Relations
845-451-1372
j_levine@culinary.edu

Hyde Park, NY, July 1, 2009 – Scott Conant, a top name among chefs of Italian cuisine in New York City, talks about his career in the newest "Insight from the Inside" podcast from The Culinary Institute of America (CIA). "Insight from the Inside" is a series of chats with CIA graduates who have exciting jobs in the food world.

During the 11-minute podcast, the 1992 CIA graduate shares highlights of his professional life, from the mentors who guided his career to earning a James Beard Foundation Award for Best New Restaurant in America with L'Impero in 2003. Chef Conant is now the owner of Scarpetta in New York City and Miami Beach, FL and the author of two cookbooks, New Italian Cooking and Bold Italian.

What stands out in Conant's memory about his days at the CIA was the professional approach among his classmates and realizing he wasn't the only 18-year-old passionate about food. "There was such a passion that every student had. I always had it, but here it was par for the course," Chef Conant recalled. "Every discussion was about food. Everything was about how to get yourself better; focusing on technique; how to be a professional chef."

Conant recorded the podcast while on campus to judge student presentations from the Marketing and Promoting Food course in the CIA's bachelor's degree program.

"Insight from the Inside" has featured CIA graduates Grant Achatz, John Besh, Cat Cora, Dan Coudreaut, Steve Ells, Duff Goldman, Johnny Iuzzini, Sara Moulton, Charlie Palmer, Michael Symon, and Top Chef winners Ilan Hall and Hung Huynh. To hear the interview with Chef Conant or receive future podcasts, visit www.ciachef.edu/podcasts.

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About The Culinary Institute of America
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in either culinary arts or baking and pastry arts. As the world's premier culinary college, the CIA has a network of more than 39,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Cat Cora, Steve Ells, Todd English, Duff Goldman, Sara Moulton, Charlie Palmer, and Roy Yamaguchi. The college has campuses in New York (Hyde Park), California (The CIA at Greystone, St. Helena), and Texas (San Antonio). In addition to its degree programs, the CIA also offers courses for professionals and food enthusiasts, as well as wine education.

For more information, and a complete listing of program offerings at each site, visit the CIA online at www.ciachef.edu.

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