Unfortunately, the fires affecting our community continue to grow. Yesterday, Red Flag warnings were issued through Friday afternoon representing ideal conditions for fire combustion and spread.

Given this, we have made the decision to delay a return to in-person instruction at Greystone until Monday, October 12. All campus buildings will remain closed until that time. Our intention is to reopen the Residence Halls on Sunday, October 11. While we expect the situation to be resolved by then, we must acknowledge this is a fluid situation; we will continue to remain in touch with students via email and the Everbridge Emergency Notification system as further information becomes available.

Classes, which resumed Wednesday, September 30 online, will continue to be delivered virtually during this interim period. By continuing in this way, instructors will be able to keep pace with the semester—providing lecturing instruction now on theory and techniques, and enabling students to get right back into the kitchens and bakeshops once campus reopens. Students, please continue to monitor the student portal and your Moodle sites for further information regarding your classes.

Most students have returned home already or are staying with family or friends. If you are unable to do this for an extended period, or if you have remained behind and are staying at Copia, our Student Affairs team can offer assistance. Please update your status on the "2020 Glass Fire Status" form on the Residence Life portal to keep us apprised of your status or to indicate that you need assistance.

Bruce S. Mattel, CIA Associate Dean—Food Production, CIA New York campus

Faculty Bio: Bruce S. Mattel ’80

Educational Administration
Senior Associate Dean—Culinary Arts
Certification Credentials: CHE

Education:
AOS with honors, CIA, Hyde Park, NY.

Biography:
Bruce Mattel is senior associate dean of culinary arts at The Culinary Institute of America (CIA). Chef Mattel is responsible for the curriculum, instruction, program development, and food quality in both the kitchens and dining rooms of four on-campus public restaurants, as well as in the teaching kitchens and front-of-house classrooms for the High-Volume Production/Non-Commercial Foodservice, including breakfast, lunch, and dinner cookery; Wine Studies; and Beverage Operations Management courses.

Chef Mattel previously served two years as interim associate dean of curriculum and Instruction for Culinary Arts. He was also an associate professor of culinary arts, where, since joining the CIA faculty in 1998, he taught Product Knowledge, Banqueting and Catering, Garde Manger, and Seafood Identification and Fabrication.

The college’s Faculty Member of the Year for 2005, Chef Mattel has also been the faculty liaison with the CIA’s Admissions Office, assisting in student recruitment efforts.

A Certified Hospitality Educator (CHE), Bruce Mattel graduated with honors from The Culinary Institute of America in 1980. He is the founder of the SkillsUSA postsecondary chapter at the CIA. Since its creation in 2006, student members of the chapter have consistently earned top awards at state and national competitions. Chef Mattel is also co-chair of the SkillsUSA national culinary competition. He mentored the culinary competitor representing the United States at WorldSkills Competitions in Calgary in 2009 and London in 2011.

Bruce Mattel is the author of Catering: A Guide to Managing a Successful Business Operation (John Wiley & Sons, 2008).

Chef Mattel’s industry experience includes chef/owner of Custom Cuisine in Tarrytown, NY, a catering company and gourmet shop; executive chef at Coq d’Or; fish butcher, poissonier, and chef de partie at Le Bernardin; and chef poissonier and sous chef at Prunelle, all in New York City. Chef Mattel won the award for “Best Seafood Platter” at the 2007 Salon Société Culinaire Philanthropique in New York and the 1997 award from the United Way for “Best Chef in Sleepy Hollow Country.”

Contact Us

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