Hyde Park, NY – Instead of attending their usual cooking,
baking and pastry, management, science, and liberal arts courses on April
11, students at The Culinary Institute of America experienced a one-of-a-kind day devoted to famed New York City restaurateur Danny Meyer. In addition, many CIA graduates who work for Meyers’s Union Square
Hospitality Group (USHG) were on campus, recruiting students to work for their
restaurants after graduation.
“The Culinary Institute of America is one of our primary
sources for talent at Union Square Hospitality Group,” said USHG Talent
Acquisition Manager Jeff Turok ’11.
“CIA students develop a culture of excellence that closely reflects our own,
which has resulted in many graduates becoming rising stars within our family of
restaurants, bars, and catering company. We currently employ more than 40
managers who have a CIA degree, and even more cooks and servers in our kitchens
and dining rooms.”
The James Beard Foundation has bestowed USHG with 26 awards
for excellent service and hospitality at restaurants like Gramercy Tavern, The
Modern, and Maialino. Ever evolving and innovating,
Meyer launched the casual Shake Shack in 2004. He has recently taken the lead
in changing the culture of the American restaurant industry by eliminating
tipping, thus creating more opportunities for professional and financial growth
for employees.
“Danny Meyer has become one of the most influential
restaurateurs in the country and the world,” CIA President Dr. Tim Ryan told students
during the day’s events. “He’s won every award you can possibly imagine in our
industry. His restaurants are highly rated and popular. You have to start to
wonder why. A big reason is that his entire organization focuses on making
people feel better when they leave his restaurant than when they came in. Think
about the magic contained within that philosophy. How simple that sounds, but
it’s truly extraordinary.”
CIA students filled the 800-seat auditorium in the college’s
Marriott Pavilion for sessions with Meyer and his team about career
opportunities at USHG, his hospitality philosophy, ending tipping in
the
restaurant industry, careers in wine, and a cooking demonstration with
Carmen Quagliata ’88, executive chef of Union Square Café. The day’s
sessions are archived at LiveStream.com and can be viewed
online for free.
Photo Captions and Hi-Res Images:
Photo 1 (top photo): Danny Meyer chatting with a select group of 20 top CIA students over lunch at
The Culinary Institute of America on April 11, 2016. (Photo credit: CIA/Phil Mansfield)
View hi-res image >
Photo 2: Danny
Meyer greets students between sessions of A Day with Danny Meyer and Union
Square Hospitality Group at The Culinary Institute of America on April 11,
2016. (Photo credit: CIA/Phil Mansfield)
View hi-res image >
Photo 3: Danny
Meyer and Union Square Hospitality Group Director of Operations & Wine John
Ragan discuss hospitality during a roundtable session at The Culinary Institute
of America's Day with Danny Meyer on April 11, 2016. (Photo credit: CIA/Phil Mansfield)
View hi-res image >
Photo 4: Students
at The Culinary Institute of America meet with recruiters from several of Danny
Meyer's restaurants—many of them CIA alumni themselves—during A Day with Danny
Meyer and Union Square Hospitality Group on April 11, 2016. (Photo credit: CIA/Phil Mansfield)
View hi-res image >
Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu
Founded in 1946, The Culinary Institute of America is the world’s premier
culinary college. Dedicated to driving leadership development for the
foodservice and hospitality industry, the independent, not-for-profit CIA
offers associate degrees in culinary arts and baking and pastry arts;
bachelor’s degree majors in management, culinary science, and applied food
studies; and executive education through its Food Business School. Its
conferences and consulting services have made the CIA
the think tank of the food industry in the areas of health & wellness,
sustainability, world cuisines & cultures, and professional excellence
& innovation. The college also offers certificate programs and courses for
professionals and enthusiasts. Its worldwide network of 48,000 alumni includes
leaders in every area of foodservice and hospitality. The CIA has campuses in
New York, California, Texas, and Singapore.
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