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.

Larry Forgione, CIA culinary arts alumni, is culinary director of CIA's Farm-to-Table curriculum.

Alumni Bio: Larry Forgione '74

Culinary Arts
Culinary Director/Co-Founder, American Food Studies: Farm-to-Table Cooking
“Only at the CIA will students get the chance to work with some of the greatest names in American food and develop an increased awareness about creating fresh food made with sustainable ingredients.”

Larry Forgione has been called “The Godfather of American Cuisine” for his role in changing the way Americans eat today. He embraced the virtues of our national cuisine and used only seasonal, local ingredients, beginning the entire “Farm-to-Table” movement.

So when The Culinary Institute of America was developing its American Food Studies: Farm-to-Table Cooking curriculum, it was only natural that the college teamed with Chef Forgione, who became the program’s co-founder and culinary director.

The remarkable career of this legendary chef has been highlighted by many accomplishments and accolades. After graduating from the CIA and then working in some of the best kitchens in Europe and America, Chef Forgione opened An American Place in 1983, earning three stars in The New York Times.

Both the CIA and the James Beard Foundation have named him “Chef of the Year,” and his alma mater presented him with an Augie Award for his far-reaching influence as a “Pioneer of American Cuisine.” Also, Life magazine named him one of the “50 Most Influential Baby Boomers.” An American Place received the prestigious Restaurants and Institutions Ivy Award and induction into the Nation’s Restaurant News Fine Dining Hall of Fame. And Chef Forgione’s American Place cookbook won a James Beard Award for “Best American Cookbook” in 1996.

In addition, he has provided his unique culinary expertise as a consultant for numerous hotels and restaurant groups.

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