The Culinary Institute of America

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  • Peter “Pete” Mondavi, Jr., scion of one of Napa Valley’s leading winemaking families, was keynote speaker at the March 27 graduation ceremony for the Accelerated Wine and Beverage and Accelerated Culinary Arts certificate programs at The Culinary Institute of America at Greystone in St. Helena, CA.

    Debra Ponzek, chef/owner of Aux Délices and Aux Délices Events in Fairfield County, CT, challenged graduates of The Culinary Institute of America to be not only skilled professionals, but also good colleagues and co-workers.

    William Bradley, U-T San Diego’s 2014 Chef of the Year and the director and executive chef of Addison at San Diego’s Grand Del Mar Resort, advised graduates of The Culinary Institute of America to continue learning from mentors, then become a mentor for the next generation.

    To mark the centennial of Francesco “Frank” Giambelli’s birth, a new addition to The Culinary Institute of America’s Archives and Special Collections is now on exhibit in the college’s Conrad N. Hilton Library in Hyde Park.

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