Hyde Park, NY – Students from The Culinary Institute of America took home gold medals in both the Baking & Pastry and Culinary Arts
categories at the New York State SkillsUSA competition at Alfred State College in Wellsville, NY on March 24.
Freshman Jessica Henson of Lewiston, ME was the winner among
postsecondary students in baking and pastry arts and sophomore Ashley Tolley of Glen Rock, PA took top honors among the culinary
arts competitors. In addition, CIA sophomore Seth Jordan of Alva, OK was the
silver medalist on the culinary side.
“For our students who participate, competing is SkillsUSA is a valuable addition to their education,” says
CIA professor and SkillsUSA advisor Ezra Eichelberger. “When
they prepare for competition in the various categories, you can see them
develop—not only in the specific skills for that particular event, but also in
their organizational skills, interpersonal skills, and overall professionalism.”
The students trained under CIA faculty members Lance Nitahara and Didier Berlioz. Chef Nitahara is a CIA graduate who won several culinary competitions as a student.
With their victories at the state level, Henson and Tolley have earned the opportunity to represent the CIA at
the SkillsUSA national competition this June in
Louisville, KY. In 2017, CIA students took silver medals in both Culinary Arts
and Restaurant Service at the nationals. Since 2006, the college has had more
than a dozen gold medal winners at the state level and seven gold medal winners
at the national competition.
Photo Caption and Hi-Res Image:
CIA freshman Jessica Henson, winner of the 2018 New York State SkillsUSA postsecondary competition in baking and pastry arts. Henson and fellow CIA student
Ashley Tolley (culinary arts) will now represent the
college and New York at the SkillsUSA national
championships. (Photo credit: The
Culinary Institute of America)
View hi-res image >
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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