The Culinary Institute of America

CIA Chef to be Guest at Pinkerton Academy Chef to School Series

Chef Brannon Soileau
 

Media Contact:

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

Hyde Park, NY – Brannon Soileau, an assistant professor at The Culinary Institute of America (CIA) in Hyde Park, NY, is coming to the Pinkerton Academy in Derry, NH to participate in that school's Chef to School Series. Chef Soileau, an expert in Cajun cuisine, will work with students in Pinkerton's culinary arts program throughout the day on Tuesday, March 25.

The results of the day of learning will then be presented by the students as a three-course Cajun-inspired dinner in the Astro Café at the school. Tickets for the general public are $20 per person, with proceeds going towards student scholarships. Over dessert, Chef Soileau will hold a Q&A session and present a cooking demonstration.

"By having a CIA chef working with our students to prepare a dinner served to the community, Pinkerton Academy sees the event as an opportunity for students to gain vital hands on experience and knowledge from those who know the industry best," says Mark Cahill, lead chef instructor at Pinkerton Academy.

Chef Soileau is a Louisiana native and a 1991 CIA graduate. Before returning to his alma mater as a faculty member in 2008, he was chef/owner of Maize: An American Grill, Maize Catering on Columbia, and Buon Appetito in Lafayette, IN; executive chef of the Pump Room in Chicago, IL; banquet and private club chef at the Four Seasons Resort in Las Colinas, TX; executive sous chef at the Four Seasons Hotel in San Francisco, CA; and cook at Four Seasons Hotels in Austin, TX and Chicago, IL.

Pinkerton Academy and the Astro Café are at 5 Pinkerton Street in Derry. Tickets can be purchased by contacting Keith Desjardin at kdesjardin@pinkertonacademy.org.


Photo Caption and Hi-Res Image

Chef Brannon Soileau, assistant professor at The Culinary Institute of America in Hyde Park, NY. (Photo credit: The Culinary Institute of America)
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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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