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.

Brian Kaywork '02, CIA Lecturing Instructor—Culinary Arts

Faculty Bio: Brian Kaywork ’02

Culinary Arts
Lecturing Instructor—Culinary Arts
Certification Credentials: CHEP
“The CIA has a pedigree that runs deep. There is such a depth of knowledge from all of the faculty; it’s clearly one of the biggest assets the school provides.”

What is your current role at the CIA?
I am the chef-instructor of evening service for the American Bounty Restaurant on the New York campus. My class’s primary focus is the operation of the restaurant in everything from ordering/receiving, preparation, production, and maintenance. In addition, we cover management, accounting, menu development, sustainability, American cuisine, and current events. This well-rounded approach gives the students a snapshot of the multiple skills sets required to excel in a restaurant environment.

What makes the CIA stand out from other colleges?
The CIA has a pedigree that runs deep. There is such a depth of knowledge from all of the faculty; it’s clearly one of the biggest assets the school provides.

What do you think the next big thing in food will be?
I spent the majority of my career focused on independently run operations in the Hudson Valley. My cuisine focuses on creating deep relationships with the farms and artisans of the area and showcasing them. I hope that the next big thing is that people unplug and slow down. Farm-to-table has evolved to a lifestyle that celebrates the rhythms of life and how we feed each other. Protecting these moments is important.

What do you want students to remember after graduation?
The CIA will always be your home base—visit often.

Education:
BS, McDaniel College, Westminster, MD. AOS, CIA, Hyde Park, NY.

Professional Experience:
General Manager, Our Daily Bread Deli/Bakery, Chatham, NY. Executive Chef, The Rhinecliff Hotel, Rhinecliff, NY; Madalin’s Table, Tivoli, NY. Sous Chef, Mina Restaurant, Red Hook, NY. Kitchen Fellow/Sous Chef, Ristorante Caterina de’ Medici, Hyde Park, NY.

 

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The Culinary Institute of America
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