CBS Sunday Morning Features College that Changed “How Chefs Were Taught”
Hyde Park, NY – More than six million television viewers learned about “The CIA’s recipe for success” last weekend, when CBS Sunday Morning produced a feature segment about the world’s premier culinary college under that headline.
The four-minute story, narrated by correspondent Serena Altschul, aired in conjunction with graduation season for colleges and universities around the country. It included interviews with students and CIA President Tim Ryan, plus visits to several teaching kitchens, classrooms like the Wine Studies lecture hall, and the 3D printing lab.
Accompanied by historical photos of the CIA’s early days, Altschul related how it was founded in 1946 as a “trade school for 50 GIs returning from World War II. It would go on to change how chefs were taught.”
Dr. Ryan explained that before the CIA, chefs learned their craft through the European apprenticeship model, often for three years or more. “You’re going to be an indentured servant,” he says. “Then in 1946, along comes the CIA and completely blows up that notion on how chefs are not just trained, but educated.”
That education includes more than learning how to cook. In addition to its unparalleled culinary and baking and pastry education, the CIA now offers bachelor’s degree programs in Food Business Management, Culinary Science, and Applied Food Studies, with a new Bachelor of Science in Hospitality Management launching in 2018.
The CBS Sunday Morning segment, along with recipes from the CIA and links to the college’s food enthusiast and degree programs, can be found on the CBS website.
CBS Sunday Morning profiled The Culinary Institute of America on May 28, 2017, including visits to kitchens and classrooms and interviews with CIA President Tim Ryan and several students. (Credit: Courtesy CBS News)
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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