Unfortunately, the fires affecting our community continue to grow. Yesterday, Red Flag warnings were issued through Friday afternoon representing ideal conditions for fire combustion and spread.

Given this, we have made the decision to delay a return to in-person instruction at Greystone until Monday, October 12. All campus buildings will remain closed until that time. Our intention is to reopen the Residence Halls on Sunday, October 11. While we expect the situation to be resolved by then, we must acknowledge this is a fluid situation; we will continue to remain in touch with students via email and the Everbridge Emergency Notification system as further information becomes available.

Classes, which resumed Wednesday, September 30 online, will continue to be delivered virtually during this interim period. By continuing in this way, instructors will be able to keep pace with the semester—providing lecturing instruction now on theory and techniques, and enabling students to get right back into the kitchens and bakeshops once campus reopens. Students, please continue to monitor the student portal and your Moodle sites for further information regarding your classes.

Most students have returned home already or are staying with family or friends. If you are unable to do this for an extended period, or if you have remained behind and are staying at Copia, our Student Affairs team can offer assistance. Please update your status on the "2020 Glass Fire Status" form on the Residence Life portal to keep us apprised of your status or to indicate that you need assistance.

Michael Ferraro, CIA culinary arts alumni, is executive chef at Delicatessen and MacBar.

Alumni Bio: Michael Ferraro ’02

Culinary Arts
Executive Chef, Delicatessen and MacBar
“The CIA gives you the basic skills that you need to build a career. When you bring those skills to the kitchen, when you bring that passion and discipline, you’re definitely one step above the rest.”

A Lifelong Passion

Chef Michael Ferraro has always loved food. That interest started early in his childhood and revolved around his family’s kitchen table. With Southern Italian parents, he was exposed to an authentic home cooking experience that often blended Italian and Mediterranean ingredients. Michael’s father came to the United States at the age of 14 to work in a relative’s restaurant, and over the years his father and mother owned and ran a number of different food establishments.

“After growing up in a family where homemade food was a big part of life, it felt natural for me to end up in cooking,” he says. “When I got my acceptance letter from the CIA, I felt like I got into Harvard.” He graduated with his associate degree at the age of 20.

Fresh out of college, Michael was determined to turn his passion for food into a successful career, so he worked his way through the ranks at some of the best restaurants in and around New York City—Jean-Georges Vongerichten’s Mercer Kitchen, the Four Seasons Hotel, the Biltmore Room, and a number of other top kitchens. Ultimately, he found himself at Fresh in Tribeca, but when the restaurant was put up for sale, he moved on to Delicatessen and MacBar in the Soho neighborhood of New York City. Today, Michael is the director of culinary concepts for Charlie Palmer Collective and the executive chef for WellPlated, an artisanal food hall curated by Charlie Palmer '79, offering equal parts casual culinary elegance and neighborly comfort in New York City.

“We do international comfort food with a sophisticated twist,” he says. “You can come here and get everything from foie gras to fried chicken.” Michael’s elegantly casual approach to cooking has brought him widespread acclaim and led to appearances on CBS Sunday Morning, the Food Network, and the Cooking Channel, as well as stints as a competitor on Chopped and Iron Chef America. And if you ask him, that success all started at his alma mater. “The CIA gives you the basic skills that you need to build a career,” Michael says. “And then when you bring those skills to the kitchen, when you bring that passion and discipline, you’re definitely one step above the rest.”

In June 2018, Michael returned to his alma mater to deliver the Commencement address to students at the CIA graduation ceremony.

Watch Michael’s video on YouTube:

 

Contact Us

The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499