Unfortunately, the fires affecting our community continue to grow. Yesterday, Red Flag warnings were issued through Friday afternoon representing ideal conditions for fire combustion and spread.

Given this, we have made the decision to delay a return to in-person instruction at Greystone until Monday, October 12. All campus buildings will remain closed until that time. Our intention is to reopen the Residence Halls on Sunday, October 11. While we expect the situation to be resolved by then, we must acknowledge this is a fluid situation; we will continue to remain in touch with students via email and the Everbridge Emergency Notification system as further information becomes available.

Classes, which resumed Wednesday, September 30 online, will continue to be delivered virtually during this interim period. By continuing in this way, instructors will be able to keep pace with the semester—providing lecturing instruction now on theory and techniques, and enabling students to get right back into the kitchens and bakeshops once campus reopens. Students, please continue to monitor the student portal and your Moodle sites for further information regarding your classes.

Most students have returned home already or are staying with family or friends. If you are unable to do this for an extended period, or if you have remained behind and are staying at Copia, our Student Affairs team can offer assistance. Please update your status on the "2020 Glass Fire Status" form on the Residence Life portal to keep us apprised of your status or to indicate that you need assistance.

Connecting Kitchens in the 21st Century at Worlds of Flavor®

Worlds of Flavor with Nathan Myhrvold, co-author of Modernist CuisineKitchens Connected was the theme of the CIA’s 16th Annual Worlds of Flavor International Conference & Festival in November. The Greystone campus welcomed 700 culinary professionals who heard from dozens of chefs and presenters from 15 countries at the nation’s premier educational forum dedicated to the discovery and exploration of world flavors, cultures, and cuisines.

This year’s program explored how today’s chefs are connecting through technology, sharing insights about culinary science, and working together for creative inspiration. And because the food-savvy Millennial generation are the new customers, their appetites and expectations about restaurants, service, food sourcing, and flavor were also part of the discussion.

Among the highlights were presentations by Nathan Myhrvold, co-author of Modernist Cuisine; CIA alumnus Enrique Olvera, chef/owner of one of the top restaurants in Latin America; Josep Roca of El Celler de Can Roca in Spain, named the 2013 Best Restaurant in the World; Claus Meyer, co-founder of Denmark’s Noma, 2012’s Best Restaurant in the World; and renowned American chef and restaurateur Thomas Keller, whose French Laundry in the Napa Valley was twice named Best Restaurant in the World (2003 and 2004).

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The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499