Culinary News from The Culinary Institute of America

A Fine Line Premieres at CIA in Honor of Women’s History Month

Lidia Bastianich to Participate in Q&A and Hold Book Signing

Hyde Park, NYA Fine Line, a critically-acclaimed award-winning documentary chronicling the challenges and triumphs female chefs face in a male-dominated environment, announce an 11-state screening tribute tour during Women’s History Month to recognize women heroes changing the world through food. The first event will be held March 1 at The Culinary Institute of America in Hyde Park, NY, featuring Emmy Award-winning TV host Lidia Bastianich.

Bastianich will also partake in a book signing of her recently released memoir, My American Dream: A Life of Love, Family and Food. Local chefs and restaurateurs will provide mouthwatering cuisine for a pre-screening food and wine reception at the Marriott Pavilion on the CIA campus. Tickets for the reception, film, and panel discussion can be purchased at Eventbrite.

The documentary, which explores why less than 7% of head chefs and restaurant owners are women despite having traditionally held the central role in the kitchen, will also hold screenings throughout March across the country. Panel discussions featuring film participants, prominent chefs including: CIA alumna Cat Cora, Lidia Bastianich, Tanya Holland, Tiffany Faison, Leah Chase, Carrie Nahabedian, Mashama Bailey, as well as civic leaders and activists will complement the film screenings in each location.

“The wine/hors d’oeuvre receptions, screenings and panel discussions around A Fine Line will spotlight women restaurateurs, chefs, winemakers, farmers, and food activists, while engaging in meaningful conversations about diversity, women leadership, and how we can all live our truths doing what we love while having a meaningful impact,” said Joanna James, the film’s director and producer.

The film interweaves candid insights from world-renowned female chefs with a central narrative of a small-town restaurateur, Valerie James, who is also the filmmaker’s mother. Valerie details in both heart-wrenching and inspiring moments how she remains steadfastly focused on doing what she loves—a mission she has relentlessly pursued while raising two kids with the odds stacked mightily against her.

A Fine Line also opens up a timely discussion about equality in the culinary field and beyond, which is why the filmmakers behind the documentary have launched an impact campaign to raise awareness around the issues female chefs faced such as paid family leave and the importance of mentorship, with the mission of increasing women in culinary and hospitality leadership. The impact campaign endeavors to reduce the gender disparity in corporate food services and the hospitality industry building a model that can be scaled across all industries.

The team behind A Fine Line has built a coalition of leaders in the culinary, tech, film distribution, and educational fields to seed and expand the impact campaign.

Partners for the film include the James Beard Foundation, Les Dames d’Escoffier, Women Chefs and Restaurateurs, Cookgirl Nation, SheChef, Women in Hospitality United, MacRostie Winery, and Markham Vitners. For sponsorship or partnership opportunities please contact: or 617-699-2190.

Photo Caption:

A Fine Line, a new documentary about women in the restaurant world, holds its New York premiere at The Culinary Institute of America in Hyde Park, NY on March 1, 2019. Renowned restaurateur Lidia Bastianich is the evening’s featured guest. The screening, accompanied by a reception and panel discussion, kicks off a series of events on the CIA campus for Women’s History Month.

Media Contact:

Joanna James
Director/Producer & Founder Zoel Productions

About The Culinary Institute of America:

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.

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