The Culinary Institute of America Devotes Day to Danny Meyer and Union Square Hospitality Group

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)
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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)
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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)
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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)
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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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