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.

Industry Comes to Hyde Park for Menus of Change

Menus of Change speakerFor the fourth year, more than 400 executives, experts, and innovators in food, foodservice, health and nutrition, and sustainability came together for the Menus of Change® leadership summit, co-presented by the CIA and Harvard T. H. Chan School of Public Health. Together, the CIA and Harvard are working to create a long-term, practical vision for the integration of optimal nutrition and public health, environmental stewardship and restoration, and social responsibility in the foodservice sector and beyond.

This year’s summit focused on equipping chefs and foodservice business leaders with the knowledge, tools, and strategies to make effective and successful changes in their kitchens and companies. They gained new understanding of both the business case and the practical steps for offering plant-forward menu options, eliminating antibiotics in the meat supply, and sourcing sustainable seafood choices.

The 2016 conference also provided an overview and analysis of the latest scientific and policy developments, including the new Dietary Guidelines for Americans, menu labeling requirements, and what might be next in government-led efforts to improve our nation’s food choices.

Contact Us

The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499