Early Sunday morning, a wildfire (codenamed Glass) started burning near St. Helena. The California leadership team and senior leaders in Hyde Park including President Ryan monitored conditions throughout the day and prepared for a possible evacuation of campus. Late last night, we evacuated 119 students from the residence halls. Most students were able to connect with family or friends for overnight accommodations; 18 students were provided lodging arranged by the CIA through the county. The California team was in continuous contact with CIA leadership throughout, and due to their efforts, the evacuation went smoothly with all students safe and accounted for. Students remained calm and in good spirits despite the situation. They have been real troopers.

While the fire came too close for comfort, Greystone and our residence halls on campus and on Pratt Avenue were untouched.

Currently the Greystone campus is without power as damage is assessed and fires continue to be active in the area. All members of the campus community have been asked to work remotely. We are using The CIA at Copia as a base camp for our operations, and many students will be spending time there today. We will continue to update students, faculty, and staff, by e-mail as needed. Parents, please urge your student to share these notifications, so you have the latest information.

Culinary News from The Culinary Institute of America

Linton Hopkins Returns to Alma Mater

Celebrated Atlanta Chef Delivers Address at Associate Degree Graduation

Media Contact:

Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

Hyde Park, NY – Linton Hopkins, a 1995 graduate of The Culinary Institute of America and James Beard Foundation Award winner, spoke to 98 recipients of associate degrees in culinary arts and baking and pastry arts at the CIA’s New York campus on April 17.

Chef Hopkins is executive chef and CEO of Resurgens Hospitality Group with several successful restaurant concepts in Atlanta, GA, including Restaurant Eugene, Holeman & Finch Public House, H&F Burger, and Linton’s in the Garden at the Atlanta Botanical Garden.

After earning several James Beard nominations, Hopkins won the award for Best Chef: Southeast in 2012. He was named as a Food & Wine magazine Best New Chef in 2009 and as one of its Best New Chef All-Stars in 2013. Bon Appétit selected him as one of five “chefs to watch” in 2005. Restaurant Eugene made Esquire’s Best New Restaurants list in 2004 and was chosen by the Atlanta Journal-Constitution as Restaurant of the Year for 2009.

The entire graduation ceremony can be seen online.


Photo Caption:

Chef and restaurateur Linton Hopkins ’95 (left) and Dr. Tim Ryan, president of The Culinary Institute of America. Hopkins delivered the commencement address at the CIA's New York campus on April 17. (Photo credit: Al Nowak/CIA)


Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate degrees in culinary arts and baking and pastry arts and bachelor's degree majors in management, culinary science, and applied food studies, as well as certificates 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 such as Grant Achatz, Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, 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 New York, California, Texas, and Singapore.

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