San Antonio, TX – The Culinary Institute of America (CIA) was the epicenter of the most recent
Culinary Enrichment and Innovation Program (CEIP) module this past October, as
leading chefs from around the country converged for three days of intensive,
advanced education. CEIP is a collaboration between
the CIA and the Foodservice Division of Hormel Foods (NYSE: HRL). This elite group of professional chefs have now completed
two of the four modules of the program, which teaches chefs how to identify,
practice, and master the skills necessary for culinary leadership and
innovation. The sixteen were chosen from among the hundreds of chefs who
applied for a spot last fall.
Module Two of the program, entitled "Health and Wellness,"
was centered on healthier cooking, with seminars and demonstrations of
strategies for reducing sodium and removing gluten, as well as modifying
recipes and creating a healthy global menu. Lynne Eddy, registered dietician
and associate professor of business management at the CIA, was on site to
present foodservice dietary and nutritional trends and answer related
questions. As with the prior module, the chefs were able to collaborate and
share ideas, and spent much of their time in the kitchen putting what they'd
learned into practice.
Eric Barnachea, executive chef at
Marvell Technology Group in Santa Clara, CA, summed it up by saying, "It helps
inspire us. With many of us coming from different parts of the country and
different parts of the food industry, we all have different experiences. It was
fun to see how others think and work through situations."
Although all of the participants are seasoned, professionals
in their field, CEIP helps them re-focus and refine their craft.
Christina Bodanza, director of dining services at Morrison Senior
Living in Grand Rapids, MI, commented, "I always think to myself, 'I
know this!' But the reality is that we often forget some of the
flavor development our chefs taught us 30 years ago."
The CEIP program, now halfway completed, has been a learning
experience for each of the participants. "I'm amazed by the talented chefs that
are in the group," and, "This totally exceeded my expectations," are comments
echoed by each of the chefs.
Each of the four modules of CEIP examines the foodservice
industry in a different way, and helps give participants a wider view of the
industry and their place within it.
Module Three, "Leadership and Entrepreneurship Strategies"
will take place in April at the CIA campus in Hyde Park, NY. Additional information
can be found at www.ceipinfo.com.
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 and Poor's 500 Index, Dow Jones
Sustainability Indexes, Maplecroft Climate Innovation
Indexes, Global 1000 Sustainable Performance Leaders, and was named one of "The
100 Most Trustworthy Companies" by Forbes in 2010. 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 an independent,
not-for-profit college offering associate and bachelor's degrees with majors in
culinary arts, baking and pastry arts, and culinary science, as well as
certificate programs in culinary arts and wine and beverage studies. As the
world's premier culinary college, the CIA provides thought leadership in the
areas of health & wellness, sustainability, and world cuisines &
cultures through research and conferences. The CIA has a network of 45,000
alumni that includes industry leaders such as Grant Achatz,
Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Johnny Iuzzini,
Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for
professionals and enthusiasts, as well as consulting services in support of
innovation for the foodservice and hospitality industry. The college has
campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.
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