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 last 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

New CIA Video Series Explores the Food of Israel

Nof Atamna-Ismaeel shows Chef Einav Gefen a classic Arab chicken dish at her home in Baka al-Garbiya in the Haifa district of Israel: Chicken Masachan
The Hummus Tehina is the main reason many people come to Zahav in Philadelphia. Chef Michael Solomonov of Zahav tells us how he achieves the perfectly creamy texture and balanced flavor
Einav Gefen, corporate executive chef for Unilever Food Solutions, shows us how to adapt Israeli traditions for American menus in her dish

Napa, CA – The Culinary Institute of America is now streaming the latest segment of its World Culinary Arts Video Series—featuring the chefs and cuisines of Israel. World Culinary Arts: Israel is the 15th installment of the World Culinary Arts series. The documentary explores the internationally celebrated restaurants, markets, and home kitchens of Jerusalem, Tel Aviv, Haifa, and Mattat. Join us on this culinary tour of Israel, from Jerusalem’s bustling Machane Yehuda market where we’ll sample the colorful bounty of the Mediterranean and the Middle East, to the culinary magic of Hakosem, one of Tel Aviv’s favorite casual eateries where patrons snack on sizzling shwarma and falafel fresh from the fryer.

Come along as we visit the modern menus of Tel Aviv’s OPA where Chef Shirel Berger, CIA ’14, astonishes diners with her inventive vegan cooking. We’ll visit the historic Arab port of Jaffa to meet the “Doctor of Shashuka,” learning the savory secrets of this popular egg dish. We’ll also make a stop in in the Haifa district of Israel, where celebrated Arab-chef Nof Atamna-Ismaeel shows us how to make Masachan, a favorite Arab chicken flatbread.

The program also explores how Chef Michael Solomonov of Zahav Restaurant in Philadelphia has brought Israeli traditions to his menu, and how he makes his beloved hummus tehina.

Israel native and corporate executive chef at Unilever Food Solutions, Einav Gefen, co-hosts the series with an array of culinary experts. “Israeli cuisine today is truly a melting pot of cultures, and an homage to the local terroir,” she said. “Being a young country, Israeli cuisine is a perfect balance of old traditions and new flavor combinations rooted in plant-forward, fresh ingredients—reflecting Israel’s colorful, diverse, busy culture.”

Winner of two James Beard Awards, the CIA’s World Culinary Arts program explores the best in food and cooking around the world. The documentary series focuses on a given country or region and examines its flavors, iconic recipes, produce, specialty ingredients, markets, street food, and most celebrated restaurants. Launched in 2004, this digital media initiative is an outgrowth of the entire family of world flavor programs from the CIA, including the college’s flagship Worlds of Flavors International Conference & Festival. From China, Mexico City, and Indonesia to Peru, Japan, Puerto Rico, and Scandinavia, viewers can explore the cuisines of more than 20 countries and regions around the world.

The World Culinary Arts program is made possible by the generous support of Unilever Food Solutions.


Photo Captions:

Photo 1: Chef Avivit Priel of Ouzeria restaurant in Tel Aviv shares the passion behind her favorite dishes on Ouzeria’s Mediterranean-influenced menu, including roasted beet ravioli with feta. (Photo credit: John Barkley/CIA)

Photo 2: Nof Atamna-Ismaeel shows Chef Einav Gefen a classic Arab chicken dish at her home in Baka al-Garbiya in the Haifa district of Israel: Chicken Masachan. (Photo credit: John Barkley/CIA)

Photo 3: The Hummus Tehina is the main reason many people come to Zahav in Philadelphia. Chef Michael Solomonov of Zahav tells us how he achieves the perfectly creamy texture and balanced flavor. (Photo credit: John Barkley/CIA)

Photo 4: Einav Gefen, corporate executive chef for Unilever Food Solutions, shows us how to adapt Israeli traditions for American menus in her dish: Israeli Roasted Cauliflower, Grilled Figs, and Hellmann’s Lemon Za’atar Dressing. (Photo credit: John Barkley/CIA)


Media Contact:

Claudia Ramer
Digital Media Manager
707-967-2509
Claudia.Ramer@culinary.edu


About The Culinary Institute of America:

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 master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.

# # #

Contact Us

Media Relations
1946 Campus Drive
Hyde Park, NY 12538-1499
Phone: 845-451-1457