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

Seafood Sustainability Authority Barton Seaver to Hold Book Signing at the CIA

Hyde Park, NY – Sustainable seafood innovator and food policy influencer Barton Seaver returns to his alma mater on Friday, February 9 for a book signing at The Culinary Institute of America in Hyde Park, NY. The event begins at 11:30 a.m. in the CIA’s Marriott Pavilion and the public is welcome.

After graduating from the CIA in 2001, Seaver rose to become executive chef at top seafood restaurants, including the highly regarded Hook in Washington, DC. Esquire magazine named him its Chef of the Year in 2009. He brought his environmental consciousness to his menus, but eventually left the restaurant world to speak and write full-time about seafood, sustainability, and health.

Chef Seaver is now director of the Sustainable Seafood and Health Initiative at the Center for Health and the Global Environment at the Harvard T.H. Chan School of Public Health. In his position, Seaver spearheads initiatives to teach how our diet and menu choices can bring about healthier people and more secure food supplies. A fellow with the National Geographic Society, he has been named to the United States Culinary Ambassador Corps, a designation he uses to lead international conversations about sustainability and the role of food in public health.

Seaver is the author of seven books, including For Cod and Country, The National Geographic Kid’s Cookbook, and Two if by Sea: Delicious Sustainable Seafood, winner of a 2017 International Association of Culinary Professionals Cookbook Award. His newest book is American Seafood: Heritage, Culture & Cookery from Sea to Shining Sea.

During his visit to the CIA, Chef Seaver will also be delivering the commencement address to the college’s new culinary arts and baking and pastry arts graduates.


Photo Caption and Hi-Res Image:

Seafood sustainability authority Barton Seaver will be holding a book signing at the New York campus of The Culinary Institute of America on February 9, 2018. (Photo Credit: Courtesy Barton Seaver)
View hi-res image >


Media Contact:

Jeff Levine
Communications Manager
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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