The Culinary Institute of America

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Rubenstein Associates, Inc.
Public Relations
Nadine Woloshin, 212-843-8041
Eileen Sullivan, 212-843-8016

New York, NY, April 4, 2007 — The Culinary Institute of America (CIA) tonight announced the first-ever Auguste Escoffier Leadership Awards to honor industry leaders who have made transforming contributions to foodservice in the United States. Named for the renowned founder of modern gastronomy, the "Augies" are a new measure for achievement in foodservice and hospitality, the nation's largest industry by employment.

"Our first Augie Award winners exemplify the creativity, vision and professional excellence that set the standard for our industry as it assumes global leadership," said CIA President Dr. Tim Ryan, who presented the awards. "Importantly, for both the profession and the consumer, the CIA's Augie honorees have reached the pinnacle of performance by combining sharp business insight with extraordinary culinary flair."

Entrepreneur and philanthropist Norman Brinker, Chairman Emeritus of Brinker International, received the Hall of Fame Award for a lifetime of visionary contributions dedicated to giving American consumers quality dining at affordable prices. A father of America's casual-dining-chain concept, his crowning achievement is Brinker International, which today has sales of $4 billion in more than 1,700 restaurants, in 49 states and 24 countries.

Leading American chef Thomas Keller received the Chef of the Year Award to reflect both his culinary brilliance and devotion to the guest experience. As chef and owner of French Laundry, Bouchon, and Per Se, Keller has led the rise of the great American chef. This award recognizes his new and extraordinary accomplishment of earning Michelin's coveted three stars in both the New York and San Francisco guides.

Steve Ells, founder and CEO of Chipotle Mexican Grill, and Jonathan Benno, Chef de Cuisine of Per Se, received Alumni of the Year Awards for their contemporary achievements in culinary innovation and excellence. After graduating from the CIA, Ells borrowed money from his father to open Chipotle, where he turned the burrito into a national culinary experience, which is now offered in 547 Chipotle restaurants in 25 states. Upon graduating from the CIA, Benno worked at some of the finest restaurants in New York and San Francisco before working with Thomas Keller at Per Se. As chef de cuisine, Jonathan oversees all aspects of the Per Se kitchen, and Food & Wine magazine recognized his talents by naming him one of its Best New Chefs of 2006.

Brinker, Keller, Ells and Benno received their "Augies" in front of 500 industry luminaries at the CIA Gala dinner, hosted by Dr. Ryan and William Anton, Chairman of the CIA's Board of Trustees. Syndicated columnist and cookbook author Liz Smith served as emcee for the evening. Proceeds of the event raised more than $1 million for the CIA's scholarship endowment dedicated to the education of future culinarians.

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Founded in 1946, The Culinary Institute of America is an independent, not for profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, NY and at The Culinary Institute of America at Greystone, in St. Helena, CA. Greystone also offers baking and pastry, advanced culinary arts, and wine certifications. For more information, visit the CIA Web site at www.ciachef.edu.

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