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.

Culinary News from The Culinary Institute of America

CIA Student “A Part of Something Bigger”

By winning the Ment’or Commis competition, CIA senior Ethan Hodge has earned the chance to stage with Team USA 2019 as it prepares for the Bocuse d’Or. Hodge, a Food Business Management major, took first place with his King Ōra Salmon Pavé, Green Leek Purée, Truffled Potatoes with Fines Herbes, Braised Fennel “Wing,” and Carrot and Mussel Emulsion with Smoked Salmon Roe.

“On behalf of the jury members and Ment’or, we congratulate the 2017 Commis competition winner, Chef Ethan Hodge,” said Chef Thomas Keller, president of Ment’or and a CIA Trustee.

“The real victory for me is not just winning gold, but being able to join this family of great chefs and be a part of something bigger,” said the 21-year-old Hodge. “To gain their respect and to have this opportunity at such a young age means a lot to me. And I couldn’t have done it without my chef mentors at the CIA.”

In addition to Hodge, three other CIA students—sophomores Sharon Hwang, Carson Moreland, and Madison Paras—were among the finalists in the commis competition.

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