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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