Handwritten Recipes from the World's Great Chefs on Exhibit at The Culinary Institute of America

Paul Bocuse's personalized recipe
Michel Guérard's personalized recipe
Zarela Martinez's personalized recipe
 

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

Hyde Park, NY – When noted food writer Craig Claiborne (1920–2000) celebrated his 70th birthday in Monte Carlo in 1990, many of the world's greatest chefs attended. In lieu of gifts, Claiborne requested that each chef give him a handwritten recipe. Many of these "recettes" are now on display in the Donald and Barbara Tober Exhibit Room in the Conrad N. Hilton Library at The Culinary Institute of America in Hyde Park.

The recipes—part of the CIA archives—reflect each chef's culinary traditions and preferences, and reveal the respected friendships between Claiborne and his guests that evening. Paul Bocuse provided a recipe for Oeufs poches a la Romanee-Conti; Michel Guérard drew a soufflé on his recipe; Georges Perrier wrote a personal note and included a drawing of the layers for his puff-pastry with tuna and caviar; Zarela Martinez's recipe adds a splash of color to the entire exhibit; and Jasper White shared a cranberry relish recipe that reminded him of a Thanksgiving dinner he once cooked for Claiborne.

Also included in the display are menus from the restaurants at which the chefs worked, quotes about the chefs from Claiborne's food columns in The New York Times over the years, and other items from the extravagant birthday celebration.

The Craig Claiborne Collection was a gift to the CIA from the estate of Craig Claiborne in 2001. The Tober Exhibit Room is open Monday through Friday, 8:30 a.m. to 5 p.m. The exhibit will be on display through Memorial Day. The Culinary Institute of America's entire historical menu collection includes more than 25,000 pieces and dates back to 1855.


Photo Captions and Hi-Res Images

Photo 1: A handwritten recipe from legendary chef Paul Bocuse "a mon ami (to my friend) Craig Claiborne" in honor of The New York Times food columnist's 70th birthday in 1990. The recipe is one of many from the great chefs of the world on display at The Culinary Institute of America in Hyde Park, NY through May 2014. (Photo credit: The Culinary Institute of America)
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Photo 2: Michel Guérard included a hand-drawn soufflé with his personalized recipe presented to Craig Claiborne for the long-time New York Times food columnist's 70th birthday in 1990. This recipe is one of many that the world's great chefs created for Claiborne that are on display at The Culinary Institute of America in Hyde Park, NY this spring. (Photo credit: The Culinary Institute of America)
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Photo 3: Zarela Martinez of Mexico was one of many great chefs from around the world to presented a hand-written recipe to Craig Claiborne on The New York Times food columnist's 70th birthday in 1990. Chef Martinez personalized her recipe with colorful artwork. This recipe and many others from the event are on display at The Culinary Institute of America in Hyde Park through May 2014. (Photo credit: The Culinary Institute of America)
View hi-res image >


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, and culinary science, 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 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 Singapore.

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