Hyde Park, NY – The
Culinary Institute of America has added food photography and food styling to
the college’s curriculum for 2018 and The
New York Times has taken notice. The launching of the classes was announced
in an article in the Times about the importance
of photo-friendly food in today’s restaurant business, titled “Lights!
Camera! Culinary School Will Teach Instagram Skills.”
In the article that appeared online on October 2 and in
print two days later, journalist Karen Stabiner writes, “High-quality images are as essential to a chef’s success these days as
knife skills. The people who teach those knife skills know it—which is why the
venerable Culinary Institute of America will introduce two new elective courses
in May…to help students develop sophisticated skills not only for the plate but
also for the app.”
CIA alumna and professional food stylist Kersti Bowser and staff photographer Phil Mansfield are developing the curriculum for
the electives that are part of the Applied Food Studies
program and will be open to juniors and seniors pursuing their bachelor’s
degrees at the college. In addition to Bowser and Mansfield, the article also quoted Dr. Denise Bauer, the dean of the CIA’s School of
Liberal Arts and Food Studies, and Assistant Professor Jason Potanovich, executive chef of The Bocuse Restaurant on the CIA’s Hyde Park, NY campus.
Photo Caption and Hi-Res Image:
CIA students practice the principles of food styling and
photography at an event on the New York campus in June 2017. (Photo credit: CIA/Phil Mansfield)
View hi-res image >
Media Contact:
Jeff Levine
Communications Writer
845-451-1372
Jeff.Levine@culinary.edu
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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