World’s Premier Culinary College Expands Commitment to the Future of Food
Education with the Launch of New Center for Executive and Graduate Education
St. Helena, CA – The Culinary Institute of America (CIA) today announced plans to launch The Food Business School (FBS), its new
center for executive and graduate education. The Food Business School broadens the CIA’s
commitment to the future of food education and leadership with specialized
programs for executives, 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.
Registration for programs at The Food Business School will begin
January 2015 with the first courses commencing in Spring 2015.
“The food business is unlike any other business,” said Dr. Tim Ryan,
president of The Culinary Institute of America and a Certified Master Chef. “There
are tremendous opportunities ahead—all unfolding in a fast and dynamic environment.
The CIA is proud to provide its special talents and resources to create world-class
programs that will support a diverse community of innovators as they acquire the
practical skills, knowledge, and networks needed to be successful in the broader
Led by accomplished entrepreneur, investor, and educator William
Rosenzweig, The Food Business School plans to provide
executive courses and degree programs that deliver cutting-edge,
business education. Students will be guided by leading food industry
and professors from the nation’s top business schools, who will join
forces with CIA faculty to provide a dynamic and rigorous new curriculum
in a non-traditional learning environment.
“The food sector is attracting new talent, technologies, and
capital that are being driven by the pressing issues of personal and planetary health
and sustainability,” said Rosenzweig, The Food Business
School’s co-founder and executive director. “Our expert faculty, innovative curriculum,
and unparalleled professional network will lead the way in inspiring, empowering,
and equipping the next generation of cross-disciplinary innovators to be successful
and make a difference.”
Rosenzweig is managing partner at Physic
Ventures, the first venture capital firm dedicated to investing in keeping people
healthy. He was founding CEO of The Republic of Tea, and has been involved in growing
the health and sustainability sectors through his work as an entrepreneur and venture
investor at many food-related companies, including Revolution Foods, Odwalla, Stonyfield Farms, Hambrecht
Vineyards, GoodGuide, and Yummly. Rosenzweig has been on the faculty at the Berkeley Haas
School of Business since 1999 and is regarded as a pioneer in the field of social
entrepreneurship. He is recipient of the 2010 Oslo Business for Peace Award and
co-author of the bestselling book The Republic
of Tea: How an Idea Becomes a Business (Doubleday 1992), named one of the 100
best business books of all time.
Course offerings, faculty, and registration for The Food Business
School’s Spring 2015 session will be announced January
2015. Go to www.TheFoodBusinessSchool.org for more information,
to receive updates, and to join the FBS@CIA network.
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, 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 46,000 alumni that includes industry leaders
and innovators such as Grant Achatz, Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut,
Steve Ells, Johnny Iuzzini, 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
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