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.

Almir Da Fonseca, CIA Chef-Instructor—Culinary Arts

Faculty Bio: Almir Da Fonseca

Culinary Arts
Professor—Culinary Arts
Certification Credentials: CEC

Senace Culinary School/Le Cordon Bleu, Rio de Janeiro, Brazil.

Chef Jacques Arpi, Charron, France.

Professional Background:
Executive Chef/Chef Consultant, San Francisco Towers, San Francisco, CA, Chef/Owner, Flavor Source Sauces and Catering Services, Sebastopol, CA. Chef-Instructor, Professional Culinary Institute, Campbell, CA; California Culinary Academy, San Francisco. Chef/Department Manager, CA1 Services, Delaware North Companies, Oakland International Airport, Oakland, CA. Chef/Manager, Eurest Dining Services/Compass Group USA, G.S.A./Café 450, San Francisco. Corporate Executive Chef, Marconi Conference Center, Marshall, CA. Executive Chef/Owner, Jack London's Creekside Restaurant, Glen Ellen, CA. Executive Chef, Sous Chef, Lucas Wharf Restaurant, Bodega Bay, CA. Sous Chef, Elaine Bell Catering Company, Sonoma, CA. Head Chef, Bodega Harbor Country Club, Bodega Bay. Catering Chef/Sauté Chef, Chez Peyo French Restaurant, Sebastopol.

Culinary Educator of the Year, California Culinary Academy, 2003. Delaware North/CA1 Services Chef/Department Manager Unit of the Year, 2003. Gold Medal, Compass Group USA, Be a Star Chef Competition, 1999. Inductee, International Food Safety Council, 1999. Gold Medal, Compass Group USA, California Food Show, 1998. Two Silver Medals and one Bronze Medal, ACF Food Competition, California Chapter, 1991. One of the Top 8 on the West Coast, National Seafood Challenge Competition, 1990–1993.

ACF. Chefs Association of the Pacific Coast. World Cooks Association. World Association of Cooks Society. Founding Member, Sonoma County Culinary Guild.

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The Culinary Institute of America
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