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

Three-Time Beard Nominee Returns to Alma Mater

Chip Smith of The Simone Delivers CIA Commencement Address

Hyde Park, NY – Chip Smith, executive chef and co-owner of The Simone in New York City, was the graduation speaker at the New York campus of The Culinary Institute of America on November 11. The Simone brings fine countryside French cuisine to Manhattan’s Upper East Side. The 1993 CIA alumnus addressed students graduating with degrees in culinary arts and baking and pastry arts.

“It is so much more than food; it is my personal adventure,” Chef Smith told the graduates. “I am reminded every day of my time here at the CIA, and continue to find inspiration from so many chefs. Someday soon, I will be inspired by all of you.”

Chip Smith honed his skills working for big-name chefs such as Larry Forgione ’77, Jean-Louis Palladin, and Patrick O’Connell. Once he set out on his own, the accolades began streaming in. As chef and owner of Bonne Soirée in Chapel Hill, NC, he was a finalist for the James Beard Foundation Award as Best Chef: Southeast in 2008, 2009, and 2011 and his restaurant was named the best in the entire Raleigh, Durham, Chapel Hill “Triangle” by the News & Observer.

The praise followed the South Carolina native to New York. In the three years The Simone has been open, it has earned a three-star review from The New York Times, been called a destination restaurant by Forbes, and a Top Food Destination by New York magazine.

The entire graduation ceremony can be seen online.


Photo Caption and Hi-Res Image:

Three-time James Beard Foundation Award nominee Chip Smith ’93 speaks to graduates at the New York campus of The Culinary Institute of America on November 11, 2016. (Photo credit: CIA/Phil Mansfield)
View hi-res image >


Media Contact:

Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu


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 campuses in New York, California, Texas, and Singapore.

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