The Culinary Institute of America

Two CIA Chefs Retire After a Combined 58 Years of Teaching

Alain Levy
Corky Clark
Corky Clark2
 

Corky Clark and Alain Levy Taught Thousands of Today's Chefs and Pastry Chefs

Media Contact:

Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

Hyde Park, NY – Chefs Howard "Corky" Clark and Alain Levy taught their final classes at The Culinary Institute of America (CIA) on September 6, 2013. Clark, a 1971 CIA graduate, retired after 31 years on the faculty of his alma mater and Levy retired after 27 years at the CIA. Chef Clark taught culinary arts, focusing on seafood fabrication and preparation for most of his tenure. Chef Levy was in the baking and pastry department, teaching pâtisserie and other pastry courses.

Passionate about both teaching and cooking, Chef Clark says he feels bad for people who consider a job as getting up in the morning to do work they really don't enjoy: "By those standards, I've never had a job and have never worked a day in my life."

CIA Provost Mark Erickson noted that successful graduates who return to campus invariably ask to visit Chef Clark. "They appreciate how much they learned from him and how much he prepared them for their future success, although they might not have recognized it while they were students," Erickson said.

Fellow faculty members presented Levy with a signed hockey jersey, and Clark, a motorcycle enthusiast, with a chef jacket festooned with fringe and a Harley-Davidson logo. "Each cord of the fringe represents hundreds of students whose lives you've touched and on whom you've had an effect," said Erickson, adding that, over the years, Clark and Levy each taught thousands of CIA students who rotated through their kitchen and bakeshop classrooms every three weeks.


Photo Captions and Hi-Res Images

Photo 1: Fellow faculty members present Chef Alain Levy with a hockey jersey they signed. Levy, who taught at the CIA for 27 years, retired from The Culinary Institute of America in September 2013. (Photo credit: CIA/Phil Mansfield)
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Photo 2: Corky Clark thanks his colleagues at The Culinary Institute of America upon his retirement in September 2013 after 31 years of teaching at the college. The faculty presented Clark a hybrid chef/biker jacket they signed for him. (Photo credit: CIA/Phil Mansfield)
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Photo 3: Chef Corky Clark spent most of his 31 years on the faculty of The Culinary Institute of America teaching about seafood. (Photo credit: CIA/Keith Ferris)
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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 45,000 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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