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 Sunday 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.

Rebecca Peizer ’00, CIA Associate Professor—Culinary Arts, California campus.

Faculty Bio: Rebecca Peizer ’00

Culinary Arts
Professor—Culinary Arts
Certification Credentials: CEC, CHE

Education:
BA, State University of New York, Geneseo. AOS, CIA. Level 2 Fundamentals Diploma, International Sommelier Guild, Las Vegas, NV.

Professional Background:
Executive Chef, Elk Creek Ranch, Meeker, CO. Chef/Owner, All Things Culinary LLC, New York, California, and Colorado. Chef-Instructor, Culinary School of the Rockies, Boulder, CO. Chef-Instructor, Le Cordon Bleu College of Culinary Arts, Las Vegas. Private Chef and Caterer, NYC, Fire Island, NY, and Napa Valley, CA. Chef, Cakebread Cellars and Niebaum-Coppola Rubicon Estate, Napa Valley. Line Cook, Evan's American Gourmet, South Lake Tahoe, CA. Wine Educator, Duckhorn Wine Company, St. Helena, CA. Sous Chef and Kitchen Manager, Roux, St. Helena. Kitchen Chef, Jacques Pépin Celebrates, San Francisco, CA. Manager, Sarabeth's Kitchen, NYC.

Awards:
First Place,Taste of Elegance National Pork Board Culinary Competition, Las Vegas, 2008. First Place, Italian Culinary Institute for Foreigners "Sintonie" Culinary Competition, NYC, 2008. Employee of the Quarter, Le Cordon Bleu College of Culinary Arts, Las Vegas, 2007. Top 10 Sous Chefs in America, Bertolli Company and Food & Wine, 2002.

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