Culinary News from The Culinary Institute of America

Five CIA Grads Win “Tasty” Awards

Hyde Park, NY – Five graduates of The Culinary Institute of America were honored at the hip new awards night honoring the best of food and drink in America. The Taste Talks Food & Drink Awards, aka “The Tastys,” was held at The Weylin in Brooklyn, NY on September 8. Hosted by television personality Matty Matheson of Viceland, the awards celebrate the people and organizations inspiring a new generation of eaters and drinkers, with a “focus on culture, innovation, and diversity.”

Established and rising CIA graduates who won Taste Talks Awards for 2017:

  • Nina Compton, Best New Chef: South (chef/owner of Compère Lapin in New Orleans)
  • David Posey, Best New Restaurant: North (chef/co-owner of Elske in Chicago)
  • Grant Achatz, Best Service (chef/owner of Alinea in Chicago)
  • Christine Langelier, Outstanding Restaurant (general manager, Blue Hill at Stone Barns in Pocantico Hills, NY)
  • Anthony Bourdain, Best Food Television Show (host, Anthony Bourdain Parts Unknown)

Both Posey and Langelier earned their bachelor’s degrees in management from the CIA. Also winning an award was honorary alumnus Michael Ruhlman, author of The Making of a Chef: Mastering Heat at The Culinary Institute of America. His latest release, Grocery: The Buying and Selling of Food in America, was named Best Food Literature Book.

The CIA was honored at last year’s inaugural Taste Talks Awards as the first recipient of the Innovation Award for Best Academic Institution or Organization, and was a nominee again this year. (Southern Foodways Alliance was the 2017 winner in that category.)

Photo Caption and Hi-Res Image:

CIA alumna Christine Langelier accepts the 2017 Taste Talks “Tasty” Award for Outstanding Restaurant on behalf of Blue Hill at Stone Barns. Langelier is general manager of the acclaimed restaurant in Pocantico Hills, NY. (Photo Credit: CIA/Jheanel Walters)
View hi-res image >

Media Contact:

Jeff Levine
Communications Writer

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 bachelor’s degrees in management, culinary arts, culinary science, and applied food studies, and associate degrees in either culinary arts or baking and pastry arts. The college also offers executive education through its Food Business School along with 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 nearly 50,000 alumni includes innovators in every area of the food business. The CIA has locations in New York, California, Texas, and Singapore.

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