Culinary News from The Culinary Institute of America

The Culinary Institute of America Announces Advisory Committee Appointees

Hyde Park, NY – The Culinary Institute of America (CIA) and Board Chairman John C. Metz Jr. announced two new appointees to its advisory committees:

Adam Crocini, a 2000 CIA alum and senior vice president of brand food and beverage at Hilton Hotels and Resorts, has been appointed to the college’s Advancement Committee, which reviews and recommends plans and programs for fund raising in support of the college’s operations, maintenance, and endowment. In his role at Hilton, Crocini oversees the strategy and development for food and beverage for Hilton’s 18 brands globally. His connections, resulting from his more than two decades of experience in the food and hospitality industries, will prove invaluable to this role.

Kyle Connaughton, chef, culinary educator, and owner of the three-Michelin-starred SingleThread Farm-Restaurant-Inn, in Healdsburg, CA, has been appointed to the college’s Education Policy Committee, which is charged with making recommendations to the Board of Trustees on matters of educational policy and curriculum. This committee also ensures curriculum, faculty, and resources required to achieve the college’s educational objective. Connaughton is a former faculty member at the college and a longtime CIA supporter.

Committee members are appointed annually by the CIA’s Board Chair. The advisory committees provide recommendations and counsel to the college’s Board of Trustees and help shepherd the college’s mission of bettering the nation and the world by means of outstanding education, practice, and scholarship on all aspects of food and the enterprises related to it.

Media Contact:

Amanda Secor
Senior Manager—Marketing Communications

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 and 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.

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