The Culinary Institute of America

Ferran Adrià, Grant Achatz '94, and John Profaci to be Honored at NYC Gala to Benefit Student Scholarships

Contact:

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

Hyde Park, NY, March 11, 2009 – The Culinary Institute of America (CIA) will confer its third annual CIA Leadership Awards in honor of Auguste Escoffier, in New York City on Thursday, March 26. The 2009 Augie Awards are being presented at a black tie gala at Cipriani 42nd Street. Proceeds benefit the education of future culinarians through the college's scholarship endowment.

The Chef of the Year Award is being bestowed upon Ferran Adrià, chef and co-owner of Spain's famed elBulli. Adrià, a native of Barcelona, has been head chef of elBulli for the past 22 years. The restaurant has been named the World's Best Restaurant four times in the last six years by England's Restaurant magazine. elBulli is open only half of the year. During the other six months, Chef Adrià works in his test kitchen developing new recipes that feature unexpected contrasts of flavor, temperature, and texture. Though often associated with molecular gastronomy, he refers to his cooking as "deconstructivist."

The Alumnus of the Year Award will be presented to Grant Achatz, a 1994 CIA graduate. Achatz is chef and owner of Alinea in Chicago. While working for Thomas Keller at the French Laundry in Yountville, CA, Achatz was sent to train with Chef Adrià at elBulli—an experience that would later inform his own future inventiveness. Achatz has won numerous awards from the James Beard Foundation, including Rising Star Chef (2003), Best Chef: Great Lakes (2007), and Outstanding Chef (2008). Food & Wine named him one of the Best New Chefs in America in 2002; and in 2006, Gourmet chose Alinea as the Best Restaurant in America. But even as he was piling up honors, Achatz was struck by devastating news in 2007. At age 33, he was diagnosed with tongue cancer. While he battled for his life, Achatz also faced the prospect of never being able to taste again. Through treatment, thankfully the disease is now in remission and his sense of taste is returning.

Being inducted into the CIA Hall of Fame is John J. Profaci, Sr., president and founder of Colavita USA. Mr. Profaci is credited with opening the North American market to genuine Italian extra virgin olive oil. After meeting Enrico Colavita in 1978, he began selling Colavita's olive oil in the U.S. The company later expanded to import and distribute other Italian specialty foods including pasta, sauces, and balsamic vinegar. Mr. Profaci, together with Mr. Colavita, provided the financial support that enabled the CIA to open The Colavita Center for Italian Food and Wine on the college's Hyde Park campus in 2001. John Profaci is the 16th inductee in the CIA Hall of Fame, since its founding in 1985.

Tickets to the gala are $1,000 per person (of which $750 is tax deductible). The CIA created the Augie in 2007 to celebrate success and achievement of the foodservice industry's best and brightest. Augie recipients exemplify a tradition of innovation and leadership. This year's emcee is veteran actress Ruta Lee. For information and reservations, contact Rebecca Perchick-Kent at 845-905-4278 or visit http://culinary.imodules.com/gala.

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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, 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 37,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Michael Chiarello, 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 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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