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

National Geographic to Feature CIA

National Geographic to Feature CIAA photojournalist from National Geographic magazine was on the Hyde Park campus for two days earlier this summer. The photos he took will help tell the story of how future chefs learn about taste. It is part of a long-form article the magazine's editors are putting together regarding the science of taste.

The photographer, Brian Finke, visited the Wine Spectator Classroom to observe students learning how to taste wine (and describe what they are experiencing) and followed a Wines class during a dinner featuring wine and food pairings at Ristorante Caterina de’ Medici. He also spent several hours in the Culinary Science Lab with Associate Dean of Culinary Science Ted Russin, Associate Dean of Food Production Bruce Mattel, and Culinary Science majors who were working on an experiment extracting the flavor essences from cheese.

In addition to the stop at the CIA, the journalists working on this article traveled as far as Australia and northern Europe to take photos and gather information about taste.

The article is expected to be published in National Geographic some time next year. The magazine has a circulation of more than 3.5 million, but the total readership number is much higher, as issues of the magazine are often retained as keepsakes and displayed in homes and offices for coffee-table reading.

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