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.

Grad Leads USA to 2nd Place at Bocuse d’Or

Grad Leads USA to 2nd Place at Bocuse D’orOn January 28, the American team competing at the world-renowned Bocuse d'Or made culinary history when CIA graduate Philip Tessier '99 ascended the medal stand. Tessier was chef for Team USA, which earned second place in the biennial competition in Lyon, France. Previously, the best finish for an American team in the 28-year history of the Bocuse d'Or was sixth place, back in 2009.

Before taking on the challenge of representing the U.S. at Bocuse d'Or, Tessier spent the last three years as executive sous chef at Chef Thomas Keller's  The French Laundry in Yountville, CA. Keller is also a CIA trustee and president of ment'or, a non-profit foundation that supports Team USA's efforts and trains chefs for the Bocuse d'Or.

The two-day competition consisted of more than five-and-a-half hours of preparing a fish plate and a meat platter in front of thousands of cheering fans from all over the world. Teams are judged based on appearance, flavor, and technique of each dish. This year, each team's fish presentation was required to feature brown trout, while the meat presentation focused on guinea hen.

In addition to Tessier being the chef for Team USA, two other alumni played key roles in the team's success. Jérôme Bocuse ’92 is the vice president of ment'or and the son of legendary chef and competition creator Paul Bocuse. Grant Achatz '94 served as a coach for Team USA and was Honorary President of the Jury for the 2015 competition.

Norway edged out the USA by nine points for the gold, with Sweden finishing in third place, 43 points behind the Americans.

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