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

Rising Star Chef Addresses CIA Graduates

Hyde Park, NY – Bryce Shuman, a 2015 Food & Wine Best New Chef and StarChefs.com New York City Rising Star Chef, spoke to graduates of The Culinary Institute of America at the college’s New York campus on March 24.

Shuman was executive chef at the Michelin-starred Betony in New York City for its entire three-and-a-half year run. Before that, he was sous chef and executive sous chef at Eleven Madison Park. During his six years there working with Daniel Humm, the restaurant held three Michelin stars, earned a four-star review from The New York Times, and was ranked in the top five among the S. Pellegrino World’s 50 Best Restaurants.

An active supporter of food-related charitable organizations, Chef Shuman is a supporter of the Careers through Culinary Arts Program (C-CAP), No Kid Hungry, and Cookies for Kids’ Cancer.

The entire graduation ceremony, including Chef Shuman’s address to recipients of CIA associate degrees in culinary arts and baking and pastry arts, can be seen online.

Photo Caption and Hi-Res Image:

Chef Bryce Shuman (left) with Dr. Tim Ryan, president of The Culinary Institute of America. Chef Shuman was commencement speaker at the CIA's New York campus on March 24, 2017. (Photo credit: CIA/Phil Mansfield)
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Media Contact:

Jeff Levine
Communications Manager

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 degree majors in management, culinary science, and applied food studies; associate degrees in culinary arts and baking and pastry arts; and executive education through its Food Business School. The college also offers certificate programs and courses for professionals and enthusiasts. Its conferences and consulting services have made the CIA the think tank of the food industry and its worldwide network of 49,000 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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