Hyde Park, NY – The Culinary
Institute of America in Hyde Park, NY visited Harvard H. Ellis Technical
High School in Danielson, CT on October 5 for “Teaching with the CIA” day. Retired
CIA Baking and Pastry Arts Professor Paul Prosperi conducted
a pastry-making demonstration and met with students from two schools to share
insights about careers in the foodservice and hospitality world.
Through “Teaching with the CIA,” retired faculty ambassadors
from the CIA travel throughout the United States to talk with high school
students interested in a future in restaurants and many other food- and
hospitality-related careers. Attending this event were 34 students from Ellis
Tech and Windham Technical High School in Willimantic.
Chef Prosperi taught for 17 years
at the college, and before that was a pâtissier in Paris and London, and pastry chef and manager
at the Essex House in New York City.
While holding Q&A sessions with students about the
countless and diverse professions within the food world, Chef Prosperi demonstrated how to make Chocolate Sabayon. He was
joined by CIA graduate Tyler Trosclair ’15, who made
Savory Garlic Ice Cream in a Griddled Cheese Cone.
Food and hospitality is one of the largest private-sector
industries in the United States, and it continues to grow. Last year, 1,000 recruiters
actively sought CIA students and graduates at the college’s
career fairs and,
according to the National Restaurant Association, foodservice
employment in 2015 is outpacing the American economy as a whole for
the 16th straight year.
“Teaching with the CIA” was hosted by CIA graduates David Grzych ’86, culinary arts department head at Ellis Tech,
and Certified Executive Chef Barbarellen Olson ’82, department
head at Windham Tech.
Photo Caption and Hi-Res Image:
Chef Paul Prosperi, a retired
professor from The Culinary Institute of America, speaks with students at
Harvard H. Ellis Technical High School in Danielson, CT on October 5, 2015, as
part of the school's “Teaching with the CIA” day. (Photo credit: CIA/Nicole Nickerson)
View hi-res image >
Founded in 1946, The Culinary Institute of America is the world’s premier
culinary college. Dedicated to driving leadership development for the
foodservice and hospitality industry, the independent, not-for-profit CIA
offers associate degrees in culinary arts and baking and pastry arts;
bachelor’s degree majors in management, culinary science, and applied food
studies; and executive education through its Food Business School. Its
conferences and consulting services have made the CIA the think tank of the
food industry in the areas of health & wellness, sustainability, world
cuisines & cultures, and professional excellence & innovation. The
college also offers certificate programs and courses for professionals and
enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every
area of foodservice and hospitality. The CIA has campuses in New York,
California, Texas, and Singapore.
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