The Culinary Institute of America

The Culinary Institute of America Dedicates New Marriott Pavilion

Richard Marriott
The Marriott Pavilion at the CIA
Guiseppe Arcimboldo's 'Vertumnus'
Ecolab Auditorium
Gastrotypographicalassemblage in the Marriott Pavilion
 

Richard Marriott Receives Honorary Doctorate at Commencement in Namesake Facility

Media Contact:

Jeff Levine
Communications Manager
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j_levine@culinary.edu

Hyde Park, NY – To the sound of patriotic music played by a brass band, Richard Marriott and Culinary Institute of America President Dr. Tim Ryan dedicated the 42,000-square-foot Marriott Pavilion on the college's Hyde Park, NY campus on Thursday, May 1. Now the largest gathering place on campus, the facility will host commencement ceremonies, industry leadership conferences, cultural events, and lectures by luminaries of the food world.

"The Marriott Pavilion is just what we need to attract the most influential chefs, scholars, nutrition and food scientists, business experts, and thought leaders to our campus," Dr. Ryan said. "It will enrich the CIA student experience and the culinary profession with innovative world-class programs and events."

The Marriott Pavilion features the 800-seat Ecolab Auditorium, with two portable kitchens that can be rolled onto the stage for culinary demonstrations. Flanking the walls of the theater are 31-foot-high reproductions of "Summer" and "Vertumnus," two paintings by 16th century artist Giuseppe Arcimboldo. The lower level consists of a conference center with a demonstration kitchen and space to seat 300, either theater-style or, by erecting temporary walls, in up to six individual classrooms.

The $21 million pavilion was made possible by support from the J. Willard and Alice S. Marriott Foundation, Ecolab, and pledges to the college's capital campaign.

"This facility is a tribute to the men and women of the hospitality industry who work so hard to make it successful," said Mr. Marriott, chairman of the board of Host Hotels & Resorts, Inc., the real estate investment sister company of Marriott International. Following the dedication, he delivered the commencement address at the first baccalaureate degree graduation held in the building, and was granted an honorary Doctor of Humane Letters in Culinary Arts degree.

"The world is full of opportunities," Mr. Marriott told 74 recipients of CIA bachelor's degrees in culinary arts management, baking and pastry arts management, and, for the first time, culinary science. "Your ability to be successful will depend upon your ability to identify these opportunities."

Another highlight of the Marriott Pavilion is Gastrotypographicalassemblage, a 33-foot-wide, eight-foot-tall, three-dimensional mural that hung in the CBS dining room from the 1960s through 1980s. The 1,650 individual letters spelling out culinary expressions and 65 food-related objects that make up this unique artwork are now on display to the general public for the first time ever. The brainchild of long-time CBS Art Director Lou Dorfsman, the work is affectionately known as "Lou's Wall," and the twists and turns of how it found its way to the CIA have been the subject of recent feature stories by CBS This Morning, The New York Times, and Architect magazine. Check out our virtual tour of the Marriott Pavilion.


Photo Captions and Hi-Res Images

Photo 1 (top photo): Dr. Tim Ryan, president of The Culinary Institute of America, bestows honorary doctorate degree upon Richard Marriott during commencement ceremonies at the college's Marriott Pavilion on May 1, 2014. (Photo credit: Al Nowak/CIA)
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Photo 2: Richard Marriott speaks during the dedication of the Marriott Pavilion at The Culinary Institute of America in Hyde Park, NY on May 1, 2014. (Photo credit: Al Nowak/CIA)
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Photo 3: The Marriott Pavilion at The Culinary Institute of America. (Photo credit: CIA/Phil Mansfield)
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Photo 4: Students pack the auditorium for an event in the new Marriott Pavilion at The Culinary Institute of America. A 31-foot-high reproduction of Guiseppe Arcimboldo's "Vertumnus" flanks one wall. (Photo credit: CIA/Phil Mansfield)
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Photo 5: The 800-seat Ecolab Auditorium in the CIA's Marriott Pavilion on the college's Hyde Park, NY campus. (Photo credit: CIA/Phil Mansfield)
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Photo 6: Gastrotypographicalassemblage is a 33-foot-wide, eight-foot-tall, three-dimensional art installation in the Marriott Pavilion at The Culinary Institute of America in Hyde Park, NY. (Photo credit: CIA/Phil Mansfield)
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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 46,000 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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