Fifty-Three Earn Certificates in Accelerated Wine & Beverage and
Accelerated Culinary Arts
St. Helena, CA – Ken
Halliday, former CEO of Silver Ventures in San Antonio, TX, was keynote speaker
at the March 24 graduation ceremony for the Accelerated Wine and Beverage and Accelerated Culinary Arts certificate programs at The Culinary Institute of America at Greystone in St. Helena, CA.
Silver Ventures is the company behind the redevelopment of
San Antonio’s Pearl Brewery complex, turning the city into a culinary
destination. The CIA opened a campus at Pearl in 2008.
“Pay attention to what you love to do and what people say
you do well. Most of all, be willing to take a leap of
faith,” said Mr. Halliday. He also advised recipients of CIA certificates to
seek out mentors and set aside their egos so they can continue to learn.
Among the 53 graduates was Mr. Halliday’s daughter Felice, who completed the Accelerated Culinary Arts
Program.
Accelerated Culinary Arts is for graduates of college
hospitality, restaurant management, food science, and nutrition/dietetics
programs. During their two semesters at the CIA, students gain the hands-on
culinary knowledge and skills to tackle the “food” side of the industry. Over
the course of the CIA’s eight-month Accelerated Wine and Beverage Program,
students taste more than 1,000 wines in class, take dozens of field trips, and
learn from the college’s expert wine faculty and guest speakers. Classes focus
on wines of the world, sensory analysis, and the professional business of wine,
spirits, and mixology.
Photo Caption and Hi-Res Image:
Ken Halliday, keynote speaker at the March 24, 2016
certificate graduation at The Culinary Institute of America's California
campus, with his daughter Felice—who completed the
CIA's Accelerated Culinary Arts Program. (Photo
credit: Kristen Loken/CIA)
View hi-res image >
Media Contact:
Jeff Levine
Communications Manager
j_levine@culinary.edu
Founded in 1946, The Culinary Institute of America is the world’s premier
culinary college. Dedicated to driving leadership development for the
foodservice and hospitality industry, the independent, not-for-profit CIA
offers associate degrees in culinary arts and baking and pastry arts; bachelor’s
degree majors in management, culinary science, and applied food studies; and
executive education through its Food Business School. Its conferences and
consulting services have made the CIA the think tank of the food industry in
the areas of health & wellness, sustainability, world cuisines &
cultures, and professional excellence & innovation. The college also offers
certificate programs and courses for professionals and enthusiasts. Its
worldwide network of 48,000 alumni includes leaders in every area of foodservice
and hospitality. The CIA has campuses in New York, California, Texas, and
Singapore.
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