Unfortunately, the fires affecting our community continue to grow. Yesterday, Red Flag warnings were issued through Friday afternoon representing ideal conditions for fire combustion and spread.

Given this, we have made the decision to delay a return to in-person instruction at Greystone until Monday, October 12. All campus buildings will remain closed until that time. Our intention is to reopen the Residence Halls on Sunday, October 11. While we expect the situation to be resolved by then, we must acknowledge this is a fluid situation; we will continue to remain in touch with students via email and the Everbridge Emergency Notification system as further information becomes available.

Classes, which resumed Wednesday, September 30 online, will continue to be delivered virtually during this interim period. By continuing in this way, instructors will be able to keep pace with the semester—providing lecturing instruction now on theory and techniques, and enabling students to get right back into the kitchens and bakeshops once campus reopens. Students, please continue to monitor the student portal and your Moodle sites for further information regarding your classes.

Most students have returned home already or are staying with family or friends. If you are unable to do this for an extended period, or if you have remained behind and are staying at Copia, our Student Affairs team can offer assistance. Please update your status on the "2020 Glass Fire Status" form on the Residence Life portal to keep us apprised of your status or to indicate that you need assistance.

Greystone’s New “Crop-Up” Restaurant

Chef Larry Forgione, Chorizo GougeresA new bachelor’s degree concentration brings students to the Greystone campus to study farm-to-table cuisine with legendary chef Larry Forgione ’74. The home of American Food Studies: Farm-to-Table Cooking is in the heart of the Napa Valley, the epicenter of the farm-to-table movement.

Visitors to Greystone will reap the rewards of the students’ culinary lessons when dining at The Conservatory. This student-led “crop-up” restaurant on campus will be open to the public Friday and Saturday nights, beginning August 2. A multi-course tasting menu will focus on seasonal ingredients grown, harvested, and prepared by the students. The cost per person is $65, and reservations can be made by calling 707-967-2300 or visiting the CIA's restaurant website. 

Farm-to-Table Cooking is a one-semester (15-week) conservatory-style, hands-on concentration for students who want to be part of a community working to create healthy, sustainable, and delicious food systems. They will learn environmental stewardship and food ethics, and put into practice their education regarding these important issues. Chef Forgione, the program’s culinary director and co-founder, is hailed as “the godfather of American cuisine,” credited with changing the way Americans eat today by embracing the virtues of using seasonal, local ingredients.

Contact Us

The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499