New Hyde Park, NY, United States
New Hyde Park, NY, United States

The Culinary Institute of America is private not-for-profit college specializing in culinary and baking and pastry arts education. Founded in 1946, the college was founded as a vocational institute for returning veterans of World War II. The CIA's primary campus is located in Hyde Park, New York, with branch campuses in St. Helena, California, San Antonio, Texas, and the Republic of Singapore. The college offers traditional associate and bachelor's degrees, and has the world's largest staff of American Culinary Federation Certified Master Chefs. The CIA also offers continuing education for professionals in the hospitality industry as well as conferences and consulting services. In addition to professional education, the college also offers recreational classes for non-professionals and branded cookware for home cooks. The college operates student-run restaurants in their three U.S. campuses. Wikipedia.


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Chicago, IL, May 20, 2017 (GLOBE NEWSWIRE) -- The National Restaurant Association Educational Foundation (NRAEF) is proud to announce the winners of this year’s Military Foodservice Awards (see full list below). The awards program aligns with the NRAEF’s commitment to support America's armed forces and veterans through training and post-duty employment. During the 2017 National Restaurant Association (NRA) Show, individuals and teams were honored at the Military Foodservice Awards gala dinner and ceremony for their commitment to foodservice excellence in management effectiveness, force readiness support, food quality, employee and customer relations, resource conservation, training and safety awareness. In addition to the Awards ceremony, the honorees participate in a multi-day foodservice training program at Kendall College and attend industry sessions hosted at the NRA Show. “Foodservice members are oftentimes the unsung heroes of the military, and we are honored to annually celebrate individuals who do so much for our country and their installations every day,” said Rob Gifford, Executive Vice President of the NRAEF. “The NRA, NRA Show and NRAEF have a decades-long partnership to honor excellence in military foodservice, which began in 1957 with the Air Force Hennessy Trophy Awards program. I speak for all of us when I say we are proud to carry on this tradition. To all of the 2017 award recipients, we salute you.” The following installations were recognized as the 2017 Military Foodservice Awards winners: The John L. Hennessy Award recognizes excellence in foodservice for the Air Force; the W.P.T. Hill Award honors Marine Corps foodservice operations; the Kenneth Disney Award recognizes Air National Guard; the Captain Edward F. Ney honors the Navy; the Philip A. Connelly Foodservice Awards honors the Army; and the Captain David Cook award recognizes the Military Sealift Command. In order to choose the winners for these prestigious awards, representatives from the NRA, NRAEF, and the Society for Foodservice and Hospitality Management travel with senior military officers to installations around the globe on a yearly basis to evaluate foodservice operations. The Military Foodservice Awards dinner gala and ceremony, as well as the Kendall College training program are sponsored by Sodexo, Aramark, Ecolab, Hobart, BJ’s Restaurants, New Chef, Rose Packing, Sysco, Hormel, Butterball, Acosta, Ventura Foods, Skip and Gayle Sack, Kitchens to Go and several others. In addition to recognizing foodservice excellence within the armed forces, the NRA and NRAEF support military hospitality programs and opportunities for veterans through the Armed Forces Forum for Culinary Excellence and training programs at The Culinary Institute of America, as well as through virtual platforms that connect employers in the industry with veteran job seekers. About the National Restaurant Association Educational Foundation As the philanthropic foundation of the National Restaurant Association, the National Restaurant Association Educational Foundation is dedicated to enhancing the industry’s training and education, career development and community engagement efforts. The NRAEF and its programs work to attract, empower and advance today’s and tomorrow’s restaurant and foodservice workforce.  NRAEF programs include:  ProStart® – a high-school career and technical education program; Restaurant Ready – partnering with community based organizations to provide “opportunity youth” with skills training and job opportunities; Military – helping military servicemen and women transition their skills to restaurant and foodservice careers; Scholarships – financial assistance for students pursuing restaurant, foodservice and hospitality degrees; and, the Hospitality Sector Registered Apprenticeship Project – a partnership with the American Hotel & Lodging Association providing a  hospitality apprenticeship program for the industry. For more information on the NRAEF, visit ChooseRestaurants.org. A photo accompanying this announcement is available at http://www.globenewswire.com/NewsRoom/AttachmentNg/7bbef741-b2c7-402d-a6de-01bb4aeda3a9 A photo accompanying this announcement is available at http://www.globenewswire.com/NewsRoom/AttachmentNg/9c46cb14-ddbc-4373-97c8-8620b4648cba A photo accompanying this announcement is available at http://www.globenewswire.com/NewsRoom/AttachmentNg/0b2f598c-50e8-47ab-a181-b993e623107c


Chicago, IL, May 20, 2017 (GLOBE NEWSWIRE) -- The National Restaurant Association Educational Foundation (NRAEF) is proud to announce the winners of this year’s Military Foodservice Awards (see full list below). The awards program aligns with the NRAEF’s commitment to support America's armed forces and veterans through training and post-duty employment. During the 2017 National Restaurant Association (NRA) Show, individuals and teams were honored at the Military Foodservice Awards gala dinner and ceremony for their commitment to foodservice excellence in management effectiveness, force readiness support, food quality, employee and customer relations, resource conservation, training and safety awareness. In addition to the Awards ceremony, the honorees participate in a multi-day foodservice training program at Kendall College and attend industry sessions hosted at the NRA Show. “Foodservice members are oftentimes the unsung heroes of the military, and we are honored to annually celebrate individuals who do so much for our country and their installations every day,” said Rob Gifford, Executive Vice President of the NRAEF. “The NRA, NRA Show and NRAEF have a decades-long partnership to honor excellence in military foodservice, which began in 1957 with the Air Force Hennessy Trophy Awards program. I speak for all of us when I say we are proud to carry on this tradition. To all of the 2017 award recipients, we salute you.” The following installations were recognized as the 2017 Military Foodservice Awards winners: The John L. Hennessy Award recognizes excellence in foodservice for the Air Force; the W.P.T. Hill Award honors Marine Corps foodservice operations; the Kenneth Disney Award recognizes Air National Guard; the Captain Edward F. Ney honors the Navy; the Philip A. Connelly Foodservice Awards honors the Army; and the Captain David Cook award recognizes the Military Sealift Command. In order to choose the winners for these prestigious awards, representatives from the NRA, NRAEF, and the Society for Foodservice and Hospitality Management travel with senior military officers to installations around the globe on a yearly basis to evaluate foodservice operations. The Military Foodservice Awards dinner gala and ceremony, as well as the Kendall College training program are sponsored by Sodexo, Aramark, Ecolab, Hobart, BJ’s Restaurants, New Chef, Rose Packing, Sysco, Hormel, Butterball, Acosta, Ventura Foods, Skip and Gayle Sack, Kitchens to Go and several others. In addition to recognizing foodservice excellence within the armed forces, the NRA and NRAEF support military hospitality programs and opportunities for veterans through the Armed Forces Forum for Culinary Excellence and training programs at The Culinary Institute of America, as well as through virtual platforms that connect employers in the industry with veteran job seekers. About the National Restaurant Association Educational Foundation As the philanthropic foundation of the National Restaurant Association, the National Restaurant Association Educational Foundation is dedicated to enhancing the industry’s training and education, career development and community engagement efforts. The NRAEF and its programs work to attract, empower and advance today’s and tomorrow’s restaurant and foodservice workforce.  NRAEF programs include:  ProStart® – a high-school career and technical education program; Restaurant Ready – partnering with community based organizations to provide “opportunity youth” with skills training and job opportunities; Military – helping military servicemen and women transition their skills to restaurant and foodservice careers; Scholarships – financial assistance for students pursuing restaurant, foodservice and hospitality degrees; and, the Hospitality Sector Registered Apprenticeship Project – a partnership with the American Hotel & Lodging Association providing a  hospitality apprenticeship program for the industry. For more information on the NRAEF, visit ChooseRestaurants.org. A photo accompanying this announcement is available at http://www.globenewswire.com/NewsRoom/AttachmentNg/7bbef741-b2c7-402d-a6de-01bb4aeda3a9 A photo accompanying this announcement is available at http://www.globenewswire.com/NewsRoom/AttachmentNg/9c46cb14-ddbc-4373-97c8-8620b4648cba A photo accompanying this announcement is available at http://www.globenewswire.com/NewsRoom/AttachmentNg/0b2f598c-50e8-47ab-a181-b993e623107c


News Article | April 17, 2017
Site: www.prweb.com

The International Culinary Institute of Myrtle Beach at Horry Georgetown Technical College (ICI) has announced that Chef Nathan Hashmonay has joined its team of veteran chefs. Chef Hashmonay is an American Culinary Federation Certified Executive Chef and has more than 13 years’ experience teaching culinary arts. He has trained at Johnson & Wales University in Providence, R.I., The Culinary Institute of America and Institute Paul Bocuse. Prior to joining ICI, Chef Hasmonay taught at the Art Institutes of Tampa and Charlotte. “Chef Hashmonay’s extensive experience in Mediterranean and French cuisine will greatly enrich our culinary program,” said ICI Executive Director Joseph Bonaparte. “He has excellent technical skills, a passion for food and a willingness to spend extra time with students to help them succeed.” In addition to teaching ICI’s Restaurant Capstone course, Chef Hashmonay volunteers his time helping the Institute and its students. The International Culinary Institute at Horry Georgetown Technical College opened a new $15 million building in Myrtle Beach last fall. About 140 students are enrolled in associate degree and certificate programs. Internships and scholarships are available for students who qualify.


"sbe's impact on the hospitality industry has been remarkable and its phenomenal growth is unmatched in the industry," stated Silvestri. "It is a true honor to be joining the team and I look forward to ensuring the food & beverage venues at each location offer the best dining experiences to our customers." Prior to his current position, Silvestri was the Vice President of Food & Beverage at The Venetian and The Palazzo Casino Hotel and Resort in Las Vegas – a 7,000 suite integrated resort. Previously, he held a variety of leadership roles at The Island Hotel in Newport Beach, CA; Bellagio Resort and Casino in Las Vegas, NV; Telluride Ski and Golf Resort in Telluride, CO; Orient-Express Hotels, LTD., in Bora Bora, French Polynesia; and Rosewood Hotels & Resorts, Inc. in Dallas, TX and in London at the Lanesborough Hotel. He began his career at the Hilton International in Paris, France. Silvestri has been recognized with many accolades and received senatorial recognition from both Nevada Senators Harry Reid and Dean Heller as well as Congressman Joe Heck for his service to the restaurant industry and his community. Las Vegas, Inc. recognized Sebastien in 2014 with the 40 under 40 honor and the Nevada Restaurant Association named him 2016 Restauranteur of the Year. Silvestri serves on several advisory boards including Reed Expo and G2E, the Global Gaming Show, The Culinary Institute of America, Board of Fellows, and served as chairman of The Nevada Restaurant Association. He has been featured on several documentaries and TV shows including "The World Busiest Hotel," Capital, E! Entertainment, Entertainment Tonight, The Cake Boss and Access Hollywood. A French native, Sebastien began his food and beverage service career working at age 16 in local restaurants.  He holds a Baccalaureate Hotel and Culinary Art degree and a BTS: Hotel Management and Culinary Art degree from Esitel School in Montpellier, France. Established in 2002 by Founder and CEO Sam Nazarian, sbe is a privately-held, leading lifestyle hospitality company that develops, manages and operates award-winning hotels, residences, restaurants and nightclubs. Through exclusive partnerships with cultural visionaries, sbe is devoted to creating extraordinary experiences throughout its proprietary brands with a commitment to authenticity, sophistication, mastery and innovation. Following the acquisition of Morgans Hotel Group, the pioneer of boutique lifestyle hotels, sbe has an unparalleled global portfolio featuring 23 world-class lifestyle hotel properties in 9 attractive gateway markets and more than 136 global world-renowned hotel, entertainment and food & beverage outlets. The company is uniquely positioned to offer a complete lifestyle experience - from nightlife, food & beverage and entertainment to hotels and residences, and through its innovative customer loyalty and rewards program, The Code, as well as its award-winning international real estate development subsidiary, Dakota Development - all of which solidify sbe as the preeminent leader across hospitality. sbe will continue its expansion with 13 hotel properties opening in the next two years (some with residences), including SLS Baha Mar, SLS Seattle, Mondrian Doha and Mondrian Dubai. The company's established and upcoming hotel brands include SLS Hotel & Residences, Delano, Mondrian, Redbury, Hyde Hotel & Residences, Clift, Hudson, Morgans, Royalton, Sanderson and St Martins Lane. In addition, sbe has the following internationally acclaimed restaurants and lounges: Katsuya, Cleo, The Bazaar by José Andrés, Fi'lia by Michael Schwartz, Umami Burger, Hyde Lounge and Skybar. More information about sbe can be obtained at sbe.com. To view the original version on PR Newswire, visit:http://www.prnewswire.com/news-releases/sbe-announces-sebastien-silvestri-as-senior-vice-president-food--beverage-hotel-division-300452615.html


Cia

Trademark
The Culinary Institute of America | Date: 2016-11-21

Cutlery, namely, sharpeners for chefs knives, paring knives, boning knives, slicers and cleavers; can openers. Tools and implements for food preparation, namely, measuring cups and spoons. Cookware, namely, steamers, omelet pans, roasting pans; bakeware, namely, sheet pans, cake pans, pie pans, loaf pans; china for place settings and serving; hand-operated tools and implements for food preparation, namely, ladles, spice mills, mixing bowls, colanders, scrapers, tongs, forks and spoons used in food preparation, rolling pins.


Cia

Trademark
The Culinary Institute of America | Date: 2016-11-21

Cutlery, namely, sharpeners for chefs knives, paring knives, boning knives, slicers and cleavers; flatware for serving; can openers. Tools and implements for food preparation, namely, measuring cups and spoons. Cookware, namely, steamers, omelet pans, roasting pans; bakeware, namely, sheet pans, cake pans, pie pans, loaf pans; china for place settings and serving; hand-operated tools and implements for food preparation, namely, ladles, spice mills, mixing bowls, colanders, scrapers, tongs, forks and spoons used in food preparation, rolling pins.


Trademark
The Culinary Institute of America | Date: 2016-11-21

Cutlery, namely, sharpeners for chefs knives, paring knives, boning knives, slicers and cleavers; flatware for serving; can openers. Tools and implements for food preparation, namely, measuring cups and spoons. Cookware, namely, steamers, omelet pans, roasting pans; bakeware, namely, sheet pans, cake pans, pie pans, loaf pans; china for place settings and serving; hand-operated tools and implements for food preparation, namely, ladles, spice mills, mixing bowls, colanders, scrapers, tongs, forks and spoons used in food preparation, rolling pins. Clothing, namely, shorts and jackets.


News Article | November 22, 2016
Site: www.prweb.com

Chef Darryl Burnette and his lovely wife Melissa are offering something special. Belle will be the first chef’s table in Harlem, accepting reservations only for dinner and walk-ins for brunch. Patrons can make reservations at http://www.belleharlem.com. The restaurant offers 12 seats with a single exclusive 7:00pm dinner seating Tuesday through Saturday. The dinner service is pre-paid and reservation only for the 7-9 course chef curated tasting menu. Walk-ins are welcome for brunch Saturday and Sunday from 11:00am until 3:00pm and a limited menu is available prior to dinner Tuesday through Saturday (check the website for hours). The space affords diners a unique opportunity to have a direct relationship with the chef in an upscale communal setting. The menu will change regularly, providing customers a new dining experience. Chef Darryl says, “We wanted our guests to feel as though they were having dinner in our kitchen. We’re focusing on local ingredients, small unique purveyors, and boutique wines. We also think that hospitality can suffer in large establishments. My most memorable meals have been in our kitchen with great friends, great food, and great wine. So we wanted to recreate that intimate environment.” Chef Burnette is a graduate of The Culinary Institute of America and has trained under such renowned chefs as Charlie Palmer, Jean Georges Vongerichten, and Andy D'Amico. He was previously the Chef at 24 Prince, and Executive Chef at Bergdorf Goodman's BG restaurant. Reservations for Belle Harlem can be made at the website: http://www.belleharlem.com.


TigerChef.com, leading online supplier of restaurant equipment and catering supplies, has just announced the winner of its November 2016 Scholarship. The winner is culinary student Laurie Borden, currently enrolled in The Culinary Institute of America in Hyde Park, NY. Applicants were tasked with writing an essay detailing what inspired them to choose an educational path in the food industry. Laurie's essay clearly showed her love for cooking. "It was very exciting to read," said Jay Stefans, CEO of TigerChef.com. "Laurie's enthusiasm in pursuing a career in the culinary industry was refreshing and inspiring!" Laurie was first introduced to cooking at a culinary summer camp when she was still in middle school. With the thought of "why not continue cooking?" she decided to attend a high school with an academy for culinary arts where she learned all the basics and got to further develop her culinary skill and knowledge. When a recruiter for The Culinary Institute of America came to her class, Laurie was mesmerized by the options that a formal culinary education presented and knew she had found her calling. "When I found out that I could spend the rest of my life around food as a profession I knew that is what I have to do," Laurie writes. Now she is a Culinary Arts freshman student at CIA and planning to stay for bachelor’s in Culinary Science. "I love every day here, learning about food on a daily basis is the most exciting and fun experience." We are so happy to help Laurie work on fulfilling her dream to become a great chef and we wish her much success on her path to a wonderful career! For more information on the TigerChef.com scholarship and to submit an application for the May 2017 scholarship, please visit https://www.tigerchef.com/scholarship.php About TigerChef.com: Restaurateurs and professional chefs value TigerChef as a full-service source for over 200,000 products. TigerChef takes pride in serving their customers from start to finish. They don’t just sell products; they use their knowledge to help their customers craft their industrial kitchens into ideal workspaces. TigerChef staff serve as consultants regarding the products that they sell and even assist with kitchen design. They work with hotel chains, restaurants, and other commercial facilities. For more information about TigerChef products call 877-928-4437 or visit https://www.tigerchef.com.


News Article | October 31, 2016
Site: www.prweb.com

Master Chefs' Institute, LLC, announced today the addition of Brian Beland, Certified Master Chef, as an Associate. Master Chefs’ Institute is an esteemed international organization that is dedicated to preserving the highest standards of culinary excellence. Among its many services, Master Chefs’ Institute conducts comprehensive testing of food, equipment, and beverage products and awards the Master Chefs' Seal of Excellence only to those products that outperform the competition and meet the quality standards of the Master Chefs. Chef Beland is Executive Chef Director of Food and Beverage for Country Club of Detroit, overseeing every aspect of the club’s Food & Beverage Services. Country Club of Detroit, located in Grosse Pointe Farms, Michigan, is a private club of over 800 members and has hosted two United States Amateur Championship golf tournaments. He is also a full-time culinary instructor at Schoolcraft College in Livonia, Michigan. Chef Beland is a graduate of The Culinary Institute of America (CIA) and Michigan State University's School of Hospitality Business. Chef Beland’s career highlights include the American Culinary Federation Certification Commission and Chair of the CMC/CMPC certification program. He was Vice President of ACF’s Michigan Chefs de Cuisine Chapter in 2011, President for the 2013/14 term, and Chairman of the Board 2015/16. As a member of the 2012 Michigan Culinary Olympic Team, Chef Beland scored an individual gold medal in Category A in Erfurt, Germany. Also in 2011, Chef Beland was recognized as Chef of the Year for MCCA Chapter, won the Central Regional Chef of the Year title in 2012, and went on to score a gold medal at the ACF National Chef of the Year competition. In November, 2013 Chef Beland competed at the inaugural Dubai Hospitality Championships as a member of Team USA scoring a team gold and second place overall. "I am honored and humbled to be invited to join the Master Chefs' Institute," states Chef Beland. "The Master Chefs' Institute helps chefs around the world precisely know what to expect from a product in terms of performance, consistency, and quality. To be part of an organization that lets chefs make sound decisions based on recommendations from the world's culinary elite is a winning scenario for everybody." Chef Ferdinand Metz, CMC, Managing Partner of Master Chefs' Institute states, "We are very excited to welcome another Certified Master Chef to the Institute. Chef Beland has dedicated most of his life to the pursuit of culinary excellence, beginning in his teens working at his family's restaurant. His passion, ambition, and talent, sparked at a young age, has resulted in a career full of noteworthy achievements. He consistently demonstrates to both his staff and students the importance of working with integrity and upholding the highest standards. Chef Beland will be a valuable member of the Institute." #### About Master Chefs' Institute, LLC The Master Chefs' Institute dedicates itself to preserving the highest standards of culinary excellence. Its services include the coveted Master Chefs' Seal of Excellence, product testing, consulting services, and international outreach. The Institute's international team of Master Chefs comprise the world’s culinary elite, having achieved the highest level of certification available throughout the world. Visit http://www.masterchefs-llc.com.

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