Culinary News from The Culinary Institute of America

CIA Seniors Raise Over $16,000 for Scholarships and Charities

Hyde Park, NY – The senior class of the Food Business Management program at The Culinary Institute of America recently hosted two benefit dinners to raise funds for charities and a CIA scholarship. The dinners raised more than $16,000 from ticket sales, silent auctions, and raffles. These capstone events allow students to put everything learned over the course of four years of their CIA education into a real life situation, providing guests with the very best experience. Not only did planning these events offer them practice, but it also gave them an opportunity to help their fellow classmates through scholarships at the college, and to support the local community.

On March 23, the first group of students successfully executed a fun and festive Mardi Gras-themed dinner called “Night on Bourbon Street.” This event featured mouthwatering Cajun dishes and New Orleans-style entertainment. More than 130 attendees helped raise $8,635 to benefit the Side Towel Scholarship at the CIA and Abilities First. Abilities First, based in Poughkeepsie, NY, has a mission to provide people with disabilities and their families support to attain independence, self-determination, and integration. The Side Towel Scholarship, established by CIA faculty member David McCue, provides students, a resource to assist in financially tough times. The students also held a raffle that made over $350 in support of the CIA’s SkillsUSA team.

On March 30, the second group of students hosted an evening of surprises called “Mysterium.” The class designed “Mysterium” to break the boundaries of what is normal. Students wore propeller beanie hats and colorful bow-ties, while cabbages with tulips graced the tables as centerpieces. The event was held in support of World Central Kitchen. The raffle and silent auction brought in about $5,500, and with ticket sales from 130 guests, around $8,000 will be presented to World Central Kitchen. Founded by acclaimed chef José Andrés, World Central Kitchen works in poverty- and disaster-stricken areas to bring healthy, clean food and education to those in need.

“The seniors did exceptionally well and both events were very successful,” says Associate Professor Raimundo Gaby, who oversees the Foodservice Management classes that ran the events. “Ultimately, each student graduates now with a sense of their potential and the knowledge of what they bring to the industry.”

The students involved added their thanks to donors who provided food and silent auction and raffle items, as well as the people who attended for their generosity.


Photo Caption and Hi-Res Image:

“Mysterium” was one of two benefit events in March conceived, planned, and executed by seniors in the Food Business Management program at The Culinary Institute of America. The dinners and silent auctions raised more than $16,000 for charities and CIA scholarships, with more 260 people attending “Mysterium” and “Night on Bourbon Street.” (Photo credit: The Culinary Institute of America)
View hi-res image >


Media Contact:

Raimundo Gaby
Associate Professor—Business Management
845-598-7432
Raimundo.Gaby@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 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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