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.

Culinary News from The Culinary Institute of America

Food and B2B Media Veteran Joins CIA Staff

Scott Allmendinger to Co-Direct College’s Consulting Division

Media Contact:

Jeff Levine
Communications Manager

Hyde Park, NY – The Culinary Institute of America announces the appointment of Scott Allmendinger as co-director of CIA Consulting, effective November 3. Mr. Allmendinger will be responsible for driving sales and directing the college’s relationship with the food industry, including consulting arrangements and custom programs. He will also work closely with the CIA’s industry clients on menu development projects and research & development programs. Allmendinger joins Brad Barnes in co-leading the division. Barnes, a Certified Master Chef, has been with CIA Consulting since 2010.

Allmendinger joins the CIA with extensive editorial and publishing experience. He served as executive vice president of CSP Business Media, publisher of print and online business-to-business (B2B) magazines such as Restaurant Business and Foodservice Director. He has been recognized by Forbes and Folio magazines for his work on B2B websites and has served on several boards, including the Women’s Foodservice Forum and the International Foodservice Editorial Council.

“Scott’s industry leadership and business development experience—in concert with a strong background in marketing, sales, and product development—make him highly suited for this unique position,” said CIA Vice President of Advancement and Business Development Dr. Victor Gielisse.

During a previous stint at the CIA from 2002 to 2005, Allmendinger led initial development of the college’s Industry Solutions Group (now CIA Consulting). He holds a Bachelor of Arts in English Literature from Middlebury College in Middlebury, VT.

Photo Caption and Hi-Res Image

Scott Allmendinger has joined The Culinary Institute of America as co-director of CIA Consulting. (Photo credit: CIA/Phil Mansfield)
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Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate and bachelor's degrees with majors in culinary arts, baking and pastry arts, culinary science, and applied food studies, as well as certificate programs in culinary arts and wine and beverage studies. As the world's premier culinary college, the CIA provides thought leadership in the areas of health & wellness, sustainability, and world cuisines & cultures through research and conferences. The CIA has a network of 46,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for professionals and enthusiasts, as well as consulting services in support of innovation for the foodservice and hospitality industry. The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.

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