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

The CIA at Copia Announces New Interactive 3D Dinner Show with Exclusive West Coast Debut of Le Petit Chef

Le Petit Chef 3D Dining Experience at Copia Pairs Technology with Fine-Dining for a One-of-a-Kind Experience at this Culinary Destination in Downtown Napa

Napa, CAThe CIA at Copia, the premier destination for food lovers, founded and operated by non-profit college The Culinary Institute of America, is thrilled to announce a new interactive 3D dinner show, Le Petit Chef™, in collaboration with the world-renowned artists of Skullmapping™ and presented by TableMation™.

The CIA at Copia is the first venue on the West Coast, and only the second venue in the entire country, to house this experience. It will continue to do so for the duration of 2019, marking the longest residency of Le Petit Chef at any venue. Yet another way that The CIA at Copia aims to bring the most interesting new culinary experiences to the public, the show utilizes groundbreaking 3D technology, and takes guests on an enchanting culinary journey around the globe. Beginning March 15, diners can book the experience for Thursday, Friday, or Saturday at 6 p.m. with limited seating at each, and the first two weeks of shows already sold out.

Le Petit Chef 3D Dining Experience at Copia is an immersive two-hour dining show that tells the story of the world’s smallest chef following the route of Marco Polo. Offering visual storytelling through different flavors, ingredients, sights, sounds and tastes, the show’s six-course menu will wow guests as they are taken on a global journey across the regions visited by the legendary traveler. The remarkable show is complimented by a unique gastronomic experience, designed by CIA-trained chefs, full of fun and surprises, with dishes incorporating spices found along Marco Polo’s route with a Napa Valley-twist. Menu highlights include Coconut-Curry Shrimp with Vegetable Noodles, Roasted Duck in Red Bean Paste and a Saffron-Cardamom Rice Pudding. Added wine pairings are optional.

“Our new Le Petit Chef partnership is another way to immerse both the local Napa community and visitors alike in a different kind of culinary experience,” said Thomas Bensel, managing director of CIA California. “Our goal at Copia has always been to bring the public into the exciting world of food that the CIA is known for, and create exciting, captivating experiences. Whether it’s through our daily cooking classes, our seasonal sustainable restaurant/garden, our rotating art installations and exclusive museum with over 4,000 historical culinary artifacts, or this new immersive theatrical dining experience that is making it’s first-ever West Coast debut at Copia, there is something for everyone. And, this just the beginning of things to come at Copia.”

Skullmapping is a world-renowned artistic collective based in Belgium, run by Filip Sterckx & Antoon Verbeeck. Through the use of profound artistic knowledge and combining it with the latest technology, Skullmapping tells captivating stories with stunning bespoke visuals, conceptualizing, producing and directing projects from start to finish. TableMation uses overhead projections to animate the place settings at dinner services with clever forced-perspective visual effects and character animations.

Tickets (advance reservation only) for Le Petit Chef 3D Dining Experience at Copia are $140 per person, or $190 per person with wine pairings. Tax and gratuity are included in the ticket price, which can be purchased on OpenTable. The unforgettable evening begins with a 30-minute reception at 6 p.m. followed by dinner show at 6:30 p.m.

For more information about The CIA at Copia, please visit www.ciaatcopia.com. For more information about Skullmapping dinner series, please visit www.dinnertimestory.com.

Photo Caption and Hi-Res Image:

The interactive 3D dinner show Le Petit Chef debuts at The CIA at Copia in Napa, CA on March 15, 2019. Copia is the first venue on the West Coast to host the experience, which pairs technology and fine dining. (Photo credit: Bob McClenahan Photography)
View hi-res image>

Media Contacts:

Anne Girvin

Kendal Hurley, Ballantines PR

About The Culinary Institute of America:

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.

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