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 Sunday 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

CIA Press: College Launches Publishing Imprint

Hyde Park, NY – The Culinary Institute of America announces its own publishing imprint: CIA Press. Books published under the CIA Press imprint will be in an interactive digital format with built-in learning objectives, embedded video, and other tools to reinforce essential points. The first book, just released this week, is the second edition of The Art of Charcuterie by CIA Professor John Kowalski.

“With continued advances in technology, we are able to create a much more dynamic learning experience,” said CIA Provost Mark Erickson. “This digital publishing imprint lets people engage with content in a way that they can’t with a hardcopy book—it allows the individual to decide what way is best for them to learn.”

Books from CIA Press will appeal to both professionals and the growing community of advanced home cooks and food enthusiasts. For instance, The Art of Charcuterie will be used in an educational setting at the CIA and is just as valuable to the individual who makes home-cured sausages, smoked meats, and pâtés.

The college plans to e-publish updated versions of many of its flagship titles under the CIA Press imprint. The CIA has been writing and publishing books since the first edition of The Professional Chef in 1962—co-published with Institutions magazine.

The Art of Charcuterie is now available on VitalSource for $47.


Photo Caption and Hi-Res Image:

The Art of Charcuterie, 2nd edition by Professor John Kowalski is the first title published by CIA Press. The interactive book is available in digital format.
View hi-res image >


Media Contact:

Jeff Levine
Communications Writer
845-451-1372
Jeff.Levine@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 bachelor’s degrees in management, culinary arts, culinary science, and applied food studies, and associate degrees in either culinary arts or baking and pastry arts. The college also offers executive education through its Food Business School along with 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 nearly 50,000 alumni includes innovators in every area of the food business. The CIA has locations in New York, California, Texas, and Singapore.

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