Early Sunday morning, a wildfire (codenamed Glass) started burning near St. Helena. The California leadership team and senior leaders in Hyde Park including President Ryan monitored conditions throughout the day and prepared for a possible evacuation of campus. Late Sunday night, we evacuated 119 students from the residence halls. Most students were able to connect with family or friends for overnight accommodations; 18 students were provided lodging arranged by the CIA through the county. The California team was in continuous contact with CIA leadership throughout, and due to their efforts, the evacuation went smoothly with all students safe and accounted for. Students remained calm and in good spirits despite the situation. They have been real troopers.

While the fire came too close for comfort, Greystone and our residence halls on campus and on Pratt Avenue were untouched.

Currently the Greystone campus is without power as damage is assessed and fires continue to be active in the area. All members of the campus community have been asked to work remotely. We are using The CIA at Copia as a base camp for our operations, and many students will be spending time there today. We will continue to update students, faculty, and staff, by e-mail as needed. Parents, please urge your student to share these notifications, so you have the latest information.

Culinary News from The Culinary Institute of America

The CIA Hosts Sommelier Summit

The 2nd annual CIA Sommelier Summit was held at The Culinary Institute of America at Greystone in April 2016

St. Helena, CAThe Culinary Institute of America at Greystone hosted its second annual CIA Sommelier Summit from April 24–26. The college’s California campus welcomed more than 130 up-and-coming beverage professionals, including many CIA alumni, over the course of three days. Among the presenters were a Certified Master Chef, Sake Master, Master of Wine, and 17 Master Sommeliers, plus many CIA faculty members.

Author and educator Kevin Zraly served as emcee. “As with last year’s summit, the CIA brought together the most knowledgeable group of wine educators in the United States to share their wine expertise to a truly diverse group of people and the next generation of sommeliers.”

This year’s summit covered several key aspects of the beverage industry, including beverage program development, new trends in winemaking, understanding the three-tier distribution system, communicating about wine, deep dives into regions and varietals, food and wine pairing, and hands-on learning seminars.

New this year, in partnership with The SOMM Journal, the 2016 “Up-and-Comer” Scholarship was awarded to eight sommeliers, who received an all-expense-paid trip to the CIA Sommelier Summit, including transportation and two nights hotel stay.

The event wrapped up with a “Through the Generations” session, tracing the path of American restaurants and their wine programs throughout the last 50 years. An impressive panel of chefs, restaurateurs, and sommeliers discussed the hospitality industry and how intertwined the sommelier and chef relationship truly is.


Photo Captions and Hi-Res Images:

Photo 1 (top photo): Rajat Parr, Suzanne Chambers, and Jean-Charles Le Bault de la Morinière (from left to right in front of classroom) were among the renowned presenters at the 2016 CIA Sommelier Summit at The Culinary Institute of America at Greystone. (Photo credit: Robb McDonough/CIA)
View hi-res image >

Photo 2: The 2nd annual CIA Sommelier Summit was held at The Culinary Institute of America at Greystone in April 2016. (Photo credit: Robb McDonough/CIA)
View hi-res image >


Media Contact:

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


Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.

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