Early Sunday morning, a wildfire (codenamed Glass) started burning near St. Helena. The California leadership team and senior leaders in Hyde Park including President Ryan monitored conditions throughout the day and prepared for a possible evacuation of campus. Late last night, we evacuated 119 students from the residence halls. Most students were able to connect with family or friends for overnight accommodations; 18 students were provided lodging arranged by the CIA through the county. The California team was in continuous contact with CIA leadership throughout, and due to their efforts, the evacuation went smoothly with all students safe and accounted for. Students remained calm and in good spirits despite the situation. They have been real troopers.

While the fire came too close for comfort, Greystone and our residence halls on campus and on Pratt Avenue were untouched.

Currently the Greystone campus is without power as damage is assessed and fires continue to be active in the area. All members of the campus community have been asked to work remotely. We are using The CIA at Copia as a base camp for our operations, and many students will be spending time there today. We will continue to update students, faculty, and staff, by e-mail as needed. Parents, please urge your student to share these notifications, so you have the latest information.

Culinary News from The Culinary Institute of America

Chef-Restaurateur Drew Curren Addresses Graduates of His Alma Mater

San Antonio, TX – Drew Curren, chef and co-founder of the Austin-based ELM Restaurant Group, delivered the commencement address at the Texas campus of The Culinary Institute of America in San Antonio on December 19.

A 2005 honors graduate of the CIA’s Hyde Park, NY campus, Curren is the executive chef of his company’s six concepts in the Austin area.

“This industry is our passion and it is constantly changing,” Chef Curren told the newest graduates of his alma mater. “Your journey has just begun. Never quit learning, never take shortcuts, and always demand the best of yourself.”

A two-time nominee for Food & Wine magazine’s “People’s Best New Chef,” Curren competed on the Bravo series Top Chef: Texas in 2011.

The CIA San Antonio offers degrees in both Culinary Arts and Baking & Pastry Arts. Graduates can then transfer to the college’s New York campus to complete bachelor’s degrees in Food Business Management, Culinary Science, Applied Food Studies, or Hospitality Management.


Photo Caption and Hi-Res Image:

CIA alumnus Drew Curren ’05, co-founder of the Austin, TX-based ELM Restaurant Group, speaks to the graduating class of The Culinary Institute of America, San Antonio on December 19, 2019. (Photo credit: Darren Abate/CIA)
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 master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, 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 more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.

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