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.

Greystone Hosts First Sommelier Summit

Sommelier SummitThe inaugural CIA Sommelier Summit was held on the Greystone campus in the heart of the Napa Valley this spring.

The Summit featured dozens of presenters speaking about relevant topics for today's wine, beverage, and hospitality professional. The roster of presenters included an impressive 15 Master Sommeliers, along with professional wine educators, wine and beverage directors, and other experts in the beverage and hospitality fields, many of whom are CIA alumni.

Areas covered during three days of sessions involved wine list development, sommelier skill testing, aromatics and wine, regional wine studies, food and wine pairings, the importance of great hospitality, and winemaker and sommelier relationships.

Rajat Parr '96, winner of the 2015 James Beard Foundation Award as Outstanding Wine, Spirits, or Beverage Professional, led a Burgundy lecture and tasting. He also participated in a roundtable discussion with fellow alumni Jason Smith '98, Carlton McCoy '06, and Amy Racine '10. Smith and McCoy are both Master Sommeliers.

While the CIA has long been known for its unparalleled culinary arts education, it has also built a stellar reputation for its wine and beverage curriculum. The Greystone campus is home to the highly regarded Accelerated Wine and Beverage Certificate Program and Certified Wine Professional credential. In addition, many students from the CIA’s New York campus spend a semester of senior year in the Napa Valley, pursuing an academic concentration in Advanced Wine, Beverage, and Hospitality.

The second annual Sommelier Summit is scheduled for April 24–26, 2016.

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