“The Egg” Hatches at The Culinary Institute of America

World-Class Facility Created for the Most Discerning College Diners in the Nation

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Jeff Levine
Communications Manager

Hyde Park, NY – Many colleges are trying to make student dining more enjoyable for their students. But what’s the right solution for the students with most discerning tastes in the country? The answer came when the new student dining venue at The Culinary Institute of America—dubbed “The Egg”—cracked open on June 29. The product of world-renowned designer Adam Tihany, the 28,000-square-foot facility has been created to both feed and educate the nation’s future tastemakers with experiences above and beyond any other collegiate foodservice operation.

“Continuing the tradition of CIA leadership, this new building asserts our dedication to food excellence, innovation, and education,” says CIA President Dr. Tim Ryan. “With a wealth of contemporary dining options, new education programs, and dynamic spaces for student gatherings, The Egg—and our expanded Student Commons—marks an important advance for the college as we deliver the world’s best professional culinary education for our students.”

The Egg offers a broad range of healthful and cutting-edge food options to students in a spectacular setting overlooking the Hudson River. To accomplish this, the college has integrated the principles of the CIA’s Menus of Change® initiative into a variety of food offerings. These principles include increasing use of vegetables and fruits, developing dishes where meat plays more of a supporting role, making more of the grain options whole grain, and creating conscious menus that promote health and sustainability.

Dining stations—such as sushi, wood-fired pizzas, and artisanal sandwiches—use local, responsible, and sustainable ingredients whenever possible. The unique salad bar features a chef preparing cooked-to-order salad protein toppings. Snacks focus on health, wellness, and the diversity of cultures and cuisines. And, while the standard burger and fries are available, the pricing structure provides a discount of more than 20 percent for students ordering healthier dishes that are just as delicious, such as a wheat berry mushroom burger, chipotle lime-glazed cauliflower taco, wood oven chicken stir-fry, or fish falafel. There are no high-fructose sweetened beverages and, to help make caring for the environment part of campus culture, agua frescas and unsweetened iced tea are free for students presenting their reusable cups.

Supporting its food innovations, the new facility features the most contemporary food and beverage technology. A prime example is the Modbar specialty coffee system—used at only two places in all of Manhattan—in which the barista inputs data into a computer, and the coffee is brewed in under-counter modules and served “on tap.”

The Egg is also a truly experiential classroom for CIA education programs, setting it apart from traditional college dining. The High-Volume Production Cookery class serves breakfast, lunch, and dinner from a state-of-the-art kitchen called “The Line.” Students pursuing the CIA’s Intrapreneurship concentration (to learn how to drive business innovation within an organization) conceive and create a new foodservice operation each semester at the “Innovation Kitchen.” An incubator for restaurant concepts, it may be the birthplace of the next Chipotle, a concept founded by CIA grad Steve Ells. And a new on-site microbrewery, The Brewery at the CIA, made possible by a visionary gift from Brooklyn Brewery, is home to a bachelor’s-level Art and Science of Brewing class. The course will help chefs think differently about beer, elevating its status as a fine beverage on a level with wine.

“The Egg definitely changes the culture of the college,” says Senior Director of Food and Beverage Operations Waldy Malouf. “It’s a great new facility that enhances student life and learning and it perfectly illustrates the CIA’s continued dedication to educational innovation.”

Upon opening, The Egg immediately becomes the focal point of student life on campus. In addition to the many dining options, it features seven lounge areas with a total seating of 500 indoors, outdoor seating for 150 with spectacular views of the Hudson River, a special events stage and advanced sound system, large multi-media screens for movie and sports nights, and dozens of charging stations. A marketplace offers fresh, local produce and other artisanal ingredients for students to bring home to cook in their residence hall or off-campus housing.

The impressive fireplace and surrounding lounge is named in honor of renowned chef Daniel Boulud, and was made possible by a generous gift from a large group of his friends and associates in celebration of his recent 60th birthday. “There is a certain emotion about sitting around fire. It’s soothing. It’s relaxing. It’s about gathering. It’s about sharing. It’s about celebrating. It’s also about just ‘chilling out,’” says Chef Boulud. “Students need a place where they can gather, meet, chill out, and yet be inspired.”

The grand opening celebration included the unveiling of an eight-foot egg sculpture standing outside the building. Clad in a highly-reflective chrome finish, and designed by Dillon Works of Mukilteo, WA, the 1,100-pound art installation brings The Egg to life through a visual representation of one ingredient professional chefs cannot do without.

Learn more about The Egg and experience an aerial fly-through of the new facility by visiting us online.

Photo Captions and Hi-Res Images:

Photo 1 (top photo): President Tim Ryan “cracks open” the crate containing an eight-foot egg sculpture to mark the grand opening of The Egg student dining venue at The Culinary Institute of America on June 29, 2015. (CIA/Phil Mansfield)
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Photo 2: Some of the dining concepts at The Egg, the new venue at The Culinary Institute of America that is home to cutting-edge student dining options and innovative education programs. (Scott D. Snell/CIA)
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Photo 3: Staff at The Egg will be serving approximately 2,500 meals a day to students, faculty, and staff at The Culinary Institute of America. (CIA/Phil Mansfield)
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Photo 4: The Brooklyn Brewery at the CIA is home to the college's Art and Science of Brewing course, and the products of the class will available to the public at the restaurants on the Hyde Park campus beginning this fall. (CIA/Phil Mansfield)
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Photo 5: Daniel Boulud (left) poses with friend Joel Buchman and a life-size cutout of himself at Le Cercle de Feu de Daniel Boulud. The fireplace and lounge area in The Egg at The Culinary Institute of America was a gift from Buchman and other colleagues of Boulud in honor of the renowned chef's 60th birthday. (CIA/Phil Mansfield)
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Photo 6: The Egg at The Culinary Institute of America provides innovative student dining options. “The Line” will be staffed by students in the college's High-Volume Production Cookery classes. (CIA/Phil Mansfield)
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Photo 7: Smoked Tofu Ramen Bowl is just one of the diverse healthful food offerings at The Egg, the new student dining venue at The Culinary Institute of America. (CIA/Phil Mansfield)
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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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