Reduced Hours and Activities During Late July/August

We love to welcome campus visitors, but before you make your plans, please note that amazing changes are underway at the CIA campuses during the summer and our visiting hours and restaurant hours may be affected.

Please note that classes for degree and certificate program students at all of our U.S. campuses will not be in session from July 27–August 20, 2018. Classes will resume on August 21.

Admissions

  • The Admissions Office at all three campuses will be open to welcome prospective students and their families.

Restaurants

  • Since many of our restaurants rely on our students for the full CIA dining experience, please refer to www.ciarestaurantgroup.com for the most up-to-the-minute information.
  • At the New York campus, all restaurants will be closed during this period.
  • At the CIA at Greystone in St. Helena, California, The Bakery Café by illy will be open, but Gatehouse Restaurant will be closed.
  • At the CIA at Copia in Napa, California, The Restaurant at CIA Copia and Contimo Provisions will be open.
  • At the Texas campus, the CIA Live Fire Kitchen will be open Thursday–Sunday, and Nao will be closed.

Shopping, Classes, and More for Enthusiasts

Culinary News from The Culinary Institute of America

CIA Welcomes Renowned Japanese Sake Producer to the Hudson Valley

CIA President Dr. Tim Ryan (right), Asahi Shuzo President Kazuhiro Sakurai, and Chairman Hiroshi Sakurai talking about the sake education partnership between the CIA and Asahi Shuzo on April 10, 2018
Architects’ rendering of the Asahi Shuzo premium sake brewery to be built in Hyde Park, NY. The company will be collaborating with the CIA to bring advanced sake education to the United States

Partnership with Asahi Shuzo Includes Sake Education, Brewery

Hyde Park, NY – The Culinary Institute of America welcomed Japanese sake producer Asahi Shuzo to the Hudson Valley at an event on the college’s campus on April 10. Asahi Shuzo—maker of Dassai super premium sake—will build its first U.S. brewery in Hyde Park, NY, becoming the first sake producer from Japan to establish a facility on the East Coast. The company selected the location because of its proximity to the CIA.

The two organizations have also announced a collaboration to further the education and awareness of sake in the United States. As part of the partnership, the CIA—with the support of Asahi—will be developing curriculum, certification programs, workshops, and special events and tastings. Sake plays an important role in Japanese society and these new unique education programs around sake will further the education of Japanese cuisine and culture for CIA students, food enthusiasts, food industry professionals, and other visitors to the Hudson Valley.

“Sake is an exceptionally food-friendly beverage,” CIA President Dr. Tim Ryan said. “We’ve only just scratched the surface of how it can be enjoyed. Pairing the CIA’s educational expertise with Asahi Shuzo’s premium quality Dassai sake, we can do a lot to raise the awareness of sake and Japanese culinary culture in America.”

Construction of the brewery—at the corner of Route 9 and St. Andrews Road—is expected to begin this spring, with an anticipated opening in 2019. Its 52,500 square feet includes a retail and tasting space, and it will offer public tours.

“The CIA has made Hyde Park the culinary capital of the United States, and we look forward to contributing to that reputation,” said Asahi Shuzo Chairman Hiroshi Sakurai, who will be making the Hudson Valley his new home so he can personally oversee production and ensure quality at the new brewery.

In addition to Chairman Sakurai and several other company employees who will relocate from Japan, the facility will create at least 32 new local jobs. At full capacity, the brewery will produce 332,000 gallons of sake a year. Asahi Shuzo is investing more than $28 million in the project.

Photo Captions and Hi-Res Images:

Photo 1: Asahi Shuzo Chairman Hiroshi Sakurai (at microphone) and President Kazuhiro Sakurai speak about their company’s premium sake brewery to be built in Hyde Park, NY during a welcoming event at The Culinary Institute of America on April 10, 2018. (Photo credit: CIA/Phil Mansfield)
View hi-res image >

Photo 2: CIA President Dr. Tim Ryan (right), Asahi Shuzo President Kazuhiro Sakurai, and Chairman Hiroshi Sakurai talking about the sake education partnership between The Culinary Institute of America and Asahi Shuzo on April 10, 2018. In the foreground is a scale model of Asahi Shuzo’s new brewery to be built in Hyde Park, NY. (Photo credit: CIA/Phil Mansfield)
View hi-res image >

Illustration: Architects’ rendering of the Asahi Shuzo premium sake brewery to be built in Hyde Park, NY. The company will be collaborating with The Culinary Institute of America to bring advanced sake education to the United States. (Courtesy: Pelli Clarke Pelli and Jun Mitsui, architects)
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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