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.

Brendan R. Walsh '80, CIA Dean—Culinary Arts

Faculty Bio: Brendan R. Walsh ’80

Educational Administration
Dean—School of Culinary Arts

Education:
AOS, CIA, Hyde Park, NY.

Professional Experience:
Lecturing Instructor in Culinary Arts, CIA. Executive Chef/Owner, Elms Restaurant & Tavern, Ridgefield, CT; North Street Grill, Great Neck, NY; The Coyote Grill, Island Park, NY. Founder and President, Chef Brendan Walsh Services/FWF Consulting, Ridgefield. Lead Chef, Connecticut Farmland Trust, Hartford, CT. Director of Operations and Executive Chef, 661 North Corporation, Island Park. Chef Spokesman, Scotch Whiskey Association: 20 City Promotional Tour. Director of Culinary Operations and Executive Chef, Sign of the Dove Corporation, NYC. Executive Chef, Arizona 206, NYC; Water’s Edge, Long Island City, NY. Sous Chef, Stars, San Francisco, CA. Chef, Gotham Bar & Grill, NYC. Executive Chef, Ancient Mariner, Fort Lauderdale, FL; Lake Placid, NY; and Ridgefield.

Awards:
Who’s Who of Food and Beverage in America Award, James Beard Foundation. The Culinary Institute of America Ambassador Award.

Member:
James Beard Foundation.

Contact Us

The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499