Culinary News from The Culinary Institute of America

“Chefs, Drugs and Rock & Roll” Comes to the CIA

Public Invited to Panel Discussion and Book Signing About the Rise of the American Chef

Hyde Park, NYChefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession is the new book by award-winning food author Andrew Friedman. The topic comes alive at The Culinary Institute of America in Hyde Park, NY on Wednesday, April 11, when Friedman and some of the personalities he writes about share their stories about how American chefs came into their own in the 1970s and ’80s.

Following a panel discussion in the CIA’s Marriott Pavilion at 4 p.m., Friedman will hold a book signing. Both events are free and open to the public.

Moderated by chef and media personality Michael Colameco, Friedman will be joined by CIA President Dr. Tim Ryan, Dean of Culinary Arts Brendan Walsh, and Senior Director of Food and Beverage Operations Waldy Malouf. Walsh was executive chef of Arizona 206 and Malouf was executive chef of the Rainbow Room when those restaurants were making headlines in New York City. The panel will also include Diane Forley, former chef-owner of Verbena and cook at many landmark New York restaurants, and Drew Nieporent, owner of Myriad Restaurant Group.

Prompted by anecdotes from the book, panelists will share their recollections of the era. Topics range from the clash of cultures between established French chefs and the American game-changers, to how the politically charged backdrop of Berkeley helped spark this new profession, to Wolfgang Puck and an underrated group of Los Angeles chefs. The panel will also provide a look behind the scenes of storied restaurants like the Quilted Giraffe and River Café and give insight as to how and why American chefdom evolved into the thriving profession it is today.

In addition to being the co-author of 21 cookbooks, Friedman has written seven books about the food world, including Knives at Dawn: America’s Quest for Culinary Glory at the Bocuse d’Or, the World’s Most Prestigious Cooking Competition; Don’t Try This at Home: Culinary Catastrophes from the World’s Greatest Chefs; White House Chef: Eleven Years, Two Presidents, One Kitchen (with Walter Scheib); and Dirty Dishes: A Restaurateur’s Story of Passion, Pain, and Pasta (with Pino Luongo).

Knives at Dawn made Amazon’s “Best of the Month” list, and two of Friedman’s cookbooks won awards from the International Association of Culinary Professionals. Register for the book signing and panel discussions now.


Photo Caption and Hi-Res Image:

Author Andrew Freidman and a panel of culinary luminaries will discuss Friedman’s new book at The Culinary Institute of America in Hyde Park, NY on April 11, 2018. Chefs, Drugs and Rock & Roll is the true story of how American chefs in the 1970s and ’80s permanently changed the nation’s restaurant scene. (Photo provided.)
View hi-res image >


Media Contact:

Jeff Levine
Communications Writer
845-451-1372
Jeff.Levine@culinary.edu


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 bachelor’s degrees in management, culinary arts, culinary science, and applied food studies, and associate degrees in either culinary arts or baking and pastry arts. The college also offers executive education through its Food Business School along with 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 nearly 50,000 alumni includes innovators in every area of the food business. The CIA has locations in New York, California, Texas, and Singapore.

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