Media Contact:
Stacy Mitchell
Hormel Foodservice
JT Mega
952-929-1370
smitchell@jtmega.com
Austin, MN –
Applications for the fourth class of the Culinary Enrichment and Innovation
Program (CEIP) are now open. Created by The Culinary Institute of America (CIA)
and Hormel Foods, and launched at the CIA in 2008, CEIP is the only
professional development program to offer advanced culinary leadership training
specifically designed for skilled commercial and non-commercial chefs.
“We’re exceptionally pleased with the response we’ve had to
the program,” said Bill Dion, innovation team leader, Hormel Foods, Foodservice
Division. “Creating and launching a new educational program in today’s
environment is a testament to our confidence in its potential. We realized the
power of a program that teaches professional chefs how to identify, practice
and master the necessary skills for culinary leadership and innovation. There
is simply no other curriculum like this,” said Dion. Hormel Foods has
underwritten the cost of program development and the tuition for all
participating students.
The 16 participating CEIP chefs attend three intense
three-day sessions at the CIA over a period of 12 months. These academic and
experiential modules, developed and taught by CIA instructors, range in theme and include
contemporary flavors and techniques, health and wellness, and leadership and innovation.
Roundtable discussions with renowned industry leaders and one-on-one feedback
from the CIA instructors are highlights of this unique program. David Kamen, project manager at CIA Consulting and CEIP program director, explains,
“This is a program by chefs for chefs, where they can get together and innovate
and network and become better leaders.”
“This was a great program from beginning to end. The
collaborative structure and team building was terrific,” said Class of 2014
CEIP chef Michael Kann, associate director food &
beverage at Boston College.
CEIP chef, Eric Barnachea,
corporate executive chef at Imagine Culinary Group in Santa Clara, CA.
elaborated, “It helped me appreciate my experiences in life. To work,
collaborate and to socialize side by side with others from around the country
was a great experience. I know I will still reap the rewards of this program in
the future, either by things that I was taught, by connections, or future
endeavors. I leave this program excited to teach, collaborate, mentor, and push
myself to achieve more in my culinary adventure.”
At the end of the program, CEIP chefs receive a certificate
of completion and continuing education units from the CIA.
Applications for the Class of 2016 open on Friday, May 15,
and are available at www.ceipinfo.com. All applications must be submitted
by Thursday, August 6, 2015. Interested chefs must have at least ten years of
professional experience and proven culinary and leadership skills. They must be
creative, passionate and innovative. Only 16 chefs will be selected for participation
in the next CEIP class, which will begin in October of this year and conclude
in October 2016.
Photo Caption
Students work in the kitchen during the Culinary Enrichment
and Innovation Program (CEIP) at The Culinary Institute of America in Hyde
Park, NY. (Photo credit: CIA/Keith
Ferris)
About Hormel Foods
Hormel Foods Corporation, based in Austin, MN, is a
multinational manufacturer and marketer of consumer-branded food and meat
products, many of which are among the best known and trusted in the food
industry. The company leverages its extensive expertise, innovation and high
competencies in pork and turkey processing and marketing to bring branded,
value-added products to the global marketplace. The company is a member of the
Standard & Poor's (S&P) 500 Index, S&P 500 Dividend Aristocrats for
2014, was named the 2013 Sustainable Supply Chain of the Year by Refrigerated
& Frozen Foods magazine, and was
again named one of “The 100 Best Corporate Citizens” by Corporate
Responsibility Magazine for the seventh
year in a row. Hormel Foods was also recognized as a 2015 Military Friendly
Employer by G.I. Jobs magazine, on
the 2015 Best for Vets Employers List by Military Times, and was named one of
the 2015 40 Best Companies for Leaders by Chief Executive magazine. The company enjoys a strong
reputation among consumers, retail grocers, foodservice and industrial customers
for products highly regarded for quality, taste, nutrition, convenience and
value. For more information, visit www.hormelfoods.com.
About The Culinary Institute of America
Founded in 1946, The Culinary Institute of America is the world’s premier
culinary college. Dedicated to driving leadership development for the
foodservice and hospitality industry, the independent, not-for-profit CIA
offers associate degrees in culinary arts and baking and pastry arts;
bachelor’s degree majors in management, culinary science, and applied food
studies; and executive education through its Food Business School. Its
conferences and consulting services have made the CIA the think tank of the
food industry in the areas of health & wellness, sustainability, world
cuisines & cultures, and professional excellence & innovation. The
college also offers certificate programs and courses for professionals and
enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every
area of foodservice and hospitality. The CIA has campuses in New York,
California, Texas, and Singapore.
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