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 Sunday 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

Philly Restaurateur Ellen Yin Delivers CIA Commencement Address

Hyde Park, NY – Ellen Yin, founder and co-owner of Philadelphia’s High Street Hospitality Group, spoke to graduates at the New York campus of The Culinary Institute of America on February 8.

Ms. Yin is credited with playing a key role in elevating her city’s dining scene. Her company operates three noteworthy Philadelphia restaurants: Fork, High Street on Market, and a.kitchen a.bar. All earned “Three Bells: Excellent” reviews from Craig LaBan in the Philadelphia Inquirer. In 2015, her empire expanded to New York City with High Street on Hudson.

“Being a chef also means being a leader,” Yin told graduates. “Leadership takes time to develop and it may not be inherent in everyone, but it can be practiced and taught. It means maintaining professionalism at all times, having self-confidence to know what is right and wrong, not giving up when things are difficult, and pushing through. Conviction, tenacity, integrity.”

Ms. Yin was a finalist for the James Beard Foundation Award for Outstanding Restaurateur in 2018. Earlier this year, she was honored by the Philadelphia chapter of Les Dames d’Escoffier International. High Street on Market was named the Best New Restaurant in America by Travel + Leisure in 2015 and was second on Bon Appétit’s Best New Restaurants list. It was also named the Inquirer’s 2014 Restaurant of the Year. Condé Nast Traveler recently named Fork among the Best Restaurants in Philadelphia and High Street on Market one of the Best Brunches in the city.

The author of Forklore: Recipes and Tales from an American Bistro, Ellen Yin holds an MBA from the Wharton School at the University of Pennsylvania. She is a member of Women in Hospitality United.

The entire CIA commencement ceremony, including Ms. Yin’s address to recipients of associate degrees in Culinary Arts and Baking & Pastry Arts, can be seen online.


Photo Caption and Hi-Res Image:

Ellen Yin, founder and co-owner of the Philadelphia-based High Street Hospitality Group, speaks to graduates of The Culinary Institute of America at the college’s New York campus on February 8, 2019. (Photo credit: CIA/Phil Mansfield)
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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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