Media Contact:
Jan Smyth
Marketing Manager
845-451-1457
j_smyth@culinary.edu
Hyde Park, NY – The Culinary
Institute of America held its annual Leadership Awards event at the
Milstein Hall of Ocean Life at the American Museum of Natural History in New
York City on April 30. Celebrity chefs including Thomas Keller, Daniel Boulud, Jean-Georges Vongerichten,
and Nancy Oakes, joined CEOs, culinary entrepreneurs, and food industry leaders
who were part of a capacity crowd of 600. They were all there to support the
theme of the evening—Celebrating Women—and applaud seven women chefs who
received their Augie Awards.
Named in honor of French Chef Auguste Escoffier because of his constant pursuit of excellence, creativity, and
professionalism, the 2015 Augie statues were
presented to the following women who have been trailblazers and entrepreneurs,
innovators and mentors:
- Elena Arzak, Restaurant Arzak (San Sebastián, Spain)
- Lidia Bastianich, Tavola Productions (New York City)
- Dominique Crenn, Atelier Crenn (San Francisco, CA)
- Susan Feniger ’77, Border Grill
restaurants and truck, Mud Hen Tavern (Los Angeles, CA)
- Barbara Lynch, Barbara Lynch Gruppo (Boston, MA)
- Anne-Sophie Pic, Maison Pic
(Valence, France)
- Nancy Silverton, Mozza Restaurant
Group (Los Angeles, CA)
Dr. Ryan opened the evening with a tribute to two other
extraordinary women, Frances
Roth and Katharine Angell, who, in 1946, had the vision to create what is now
The Culinary Institute of America. Profiling several women graduates,
including previous Augie honorees Melissa Kelly ’88
and Cat Cora ’95, he told the story of the development of
the college from the 1946 class that included only one woman, to today, when
the student body is 50 percent female. Dr. Ryan talked about the breadth and
depth of educational options the college now offers—innovative new majors, a wider selection of concentrations,
and expanded world-class facilities—“to ensure that future generations of
talented women will serve as food industry leaders in the years to come.”
The Leadership Awards event is a major fund raiser for the
CIA, with proceeds from sponsorships, donations, ticket sales, and an online
auction all contributing to student scholarships. More than three dozen current
CIA students were on hand to assist guest chefs, meet the honorees, and express
their thanks for scholarship support. “This was one of the most dramatic,
inspiring, and successful of all of our fund-raising events,” said Victor Gielisse, vice president of Advancement and Business
Development, “Our seven honorees were gracious, humble, and provided true
inspiration to the audience...and especially to the CIA students in attendance.”
The CIA Leadership Awards are made possible, in part, by the
generous support of platinum sponsor Avocados From Mexico, gold sponsors Ecolab and POM Wonderful/Paramount Citrus/Wonderful
Pistachios and Almonds, and dozens of other suppliers to the food and
hospitality industries. For more photos and a look at some comments from the
CIA Twitter feed (#AugieAward), please visit www.ciachef.edu/awards.
Photo Captions and Hi-Res Images:
Photo 1 (top photo): A
capacity crowd of 600 food and foodservice industry leaders attended the 2015
Leadership Awards “Celebrating Women,” at the American Museum of Natural
History in New York City in the at Milstein Hall of Ocean Life. The event is a
major fund raiser for student scholarships at The Culinary Institute of
America. (Photo credit CIA/Phil Mansfield)
View hi-res image >
Photo 2: Seven
women chefs were presented with Augie Awards—named
for French chef Auguste Escoffier—for their roles as
trailblazers, entrepreneurs, innovators, and mentors at the CIA
Leadership
Awards. They are pictured here with CIA President Tim Ryan, left to
right:
Elena Arzak (Restaurant Arzak,
Spain), Barbara Lynch (Barbara Lynch Gruppo, Boston),
Susan Feniger ’77 (Border Grill restaurants and truck
and Mud Hen Tavern, Los Angeles), Nancy Silverton (Mozza Restaurant
Group, Los Angeles), Lidia Bastianich (Tavola Productions, New York
City), Dominique Crenn (Atelier Crenn, San
Francisco), and Anne-Sophie Pic (Maison Pic, France). (Photo credit CIA/Phil Mansfield)
View hi-res image >
Photo 3: These
seven women chefs were honored with “Augies” at the
2015 CIA Leadership Awards event, left to
right: Barbara Lynch (Barbara Lynch Gruppo,
Boston), Anne-Sophie Pic (Maison Pic, France), Elena Arzak (Restaurant
Arzak, Spain), Susan Feniger ’77
(Border Grill restaurants and truck and Mud Hen Tavern, Los Angeles),
Nancy
Silverton (Mozza Restaurant Group, Los Angeles),
Dominique Crenn (Atelier Crenn,
San Francisco), and Lidia Bastianich (Tavola Productions, New York
City). (Photo credit CIA/Phil Mansfield)
View hi-res image >
Photo 4: The CIA’s
Leadership Awards event is a major fund-raiser for student scholarships. This
year, more than three dozen students were on hand to help the chefs, meet the
honorees, and say “thank you” to all the attendees for their support. (Photo credit CIA/Kevin Paige)
View hi-res image >
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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