The First Business School
Dedicated to Food Entrepreneurship and Innovation Announces Inaugural Programs and
Faculty Roster
Media Contact:
Dana
Smith
Dadascope Communications
510-682-3141
dana@dadascope.com
St. Helena, CA –
The Food Business School (FBS), the new center for executive and graduate education of The Culinary Institute of America, today opened registration
for its Spring 2015 session and announced a suite of innovative educational
programs taught by expert faculty. The first business school dedicated to food
entrepreneurship and innovation, FBS offers knowledge, practical skills, and an
extensive network to support a diverse range of innovators, including
executives, recent graduates, and mid-career explorers. It is led by FBS Dean
and Executive Director William Rosenzweig, an industry-leading food entrepreneur, investor, and
educator.
“The Culinary Institute of America has a long history of
educating and supporting the world’s leading chefs, tastemakers, and
foodservice innovators,” said CIA President Dr. Tim Ryan. “The Food Business School
represents a strategic extension of our college’s unique capabilities and
resources to serve a broader and vital constituency of students and future
leaders committed to transforming the world through food.”
At
FBS, students are guided by expert faculty to implement breakthrough solutions
for the most pressing challenges and opportunities within the business of food.
FBS educational programs are practice-based and focus on accelerating the
transformation of good ideas into successful ventures and initiatives.
Faculty
for FBS’s inaugural programs include business professors from
Stanford, UC
Berkeley, and UC Davis, as well as celebrity chefs, renowned food
industry
entrepreneurs, artists, and designers, including CIA alumnus Michael
Chiarello ’82, Neil Grimmer, Kurt Huffman, Sarah Soule, and
Emilie Baltz. FBS faculty is augmented by a network
of mentors and professional partners dedicated to supporting the
success of
students.
“An
unprecedented expansion in food industry innovation and investment, coupled
with a growing urgency to address global food systems crises, offer a distinct
opportunity—and
challenge—to
shape our food future,” said Rosenzweig. “At The Food
Business School, we guide and empower food innovators at all stages of their
careers to become the successful catalysts of tomorrow’s food solutions.”
The Food Business School’s classes will be offered in three
formats that emphasize action-based learning, experience, and practice.
- Innovation Intensives: These three- to
four-day immersive programs at CIA Greystone in the Napa Valley focus on
solving the challenges that executive leaders, entrepreneurs, and aspiring food
industry innovators face each day. Register today for:
- Online Courses: Students new to the food industry gain a working understanding of the current
challenges in the food system, as well as their own potential as
entrepreneurial leaders. Team-based interactive challenges enable students to
develop a portfolio of work to aid their career development. Coming Summer 2015.
- Venture Innovation Program (VIP): For serious entrepreneurs and innovators working to rapidly and
rigorously transform good ideas into great food businesses. Multi-month program
with a hybrid design (alternating on-campus and online) supports promising
entrepreneurs to become inspiring and effective leaders. Offered
in early 2016.
Spring courses will be held from
March through June 2015. Details about fall and winter programs will be
announced in May.
For more information, to join The
Food Business School community, or to register for classes, visit FoodBusinessSchool.org, @foodbizschool on Twitter, and TheFoodBusinessSchool on Facebook.
About The Food Business School
The Food Business School (FBS) is the new center for executive and graduate
education of The Culinary Institute of America (CIA). The FBS broadens the
CIA’s commitment to the future of food education and leadership by providing
cutting-edge, practice-based business education to corporate professionals,
recent graduates, and mid-career explorers. The mission of the FBS is to enable
and empower entrepreneurial leaders to design, deliver, and lead transformative
innovations that address the world’s most pressing food challenges—and its
greatest business opportunities. The Food Business School is based in the San
Francisco Bay Area and calls the CIA’s Greystone campus in the Napa Valley its
home.
Registration is now open for FBS’s Spring 2015 session at FoodBusinessSchool.org.
About The Culinary Institute of America
Founded in 1946, The Culinary Institute of America is an independent,
not-for-profit college offering associate and bachelor’s degrees with majors in
culinary arts, baking and pastry arts, management, culinary science, and
applied food studies, as well as certificate programs in culinary arts and wine
and beverage studies. As the world’s premier culinary college, the CIA provides
thought leadership in the areas of health & wellness, sustainability, and
world cuisines & cultures through research and conferences. The CIA has a
network of 48,000 alumni that includes industry leaders and innovators such as
Grant Achatz, Anthony Bourdain,
Michael Chiarello, Roy Choi, Cat Cora, Steve Ells, Michael
Mina, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for
professionals and enthusiasts, as well as consulting services in support of
innovation for the foodservice and hospitality industry. The college has
campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.
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