Wednesday, May 16, 2007

Culinary Institute Receives $35 Million - New York Times

Wow, Did this ever make my day! The Culinary Institute of America is getting 35 million dollars to broaden it's Latin American foods program, build a San Antonio campus dedicated to Latin American food and cooking and provide scholarships to people who want to refine their cooking skills and elevate Latin American cooking in the United States to it's right place along with all of the other great cuisines.

Culinary Institute Receives $35 Million - New York Times

Here is the official press release $$$$$

My thanks to Claudia Greco for the tip and Stephan Hengst (CIA's Senior Communications Manager) for the press release.


Sorcha said...

That rocks!

Don Luis said...

Fantastic! This is one story I shall follow.

The Foodist said...

This is really awsome! But I want to point out a line which jumped out at me.

The best of those students will be sent to the Culinary Institute’s main campus in New York to work toward a two- or four-year degree in a program specializing in foods from countries such as Mexico, Cuba, Argentina and Peru.

This is probably the third or fourth article Ive read thats made mention of this "4 Year" program at the CIA.

When I re-enrolled I was discussing my options at the school with the Dean of Students and she made mention of a "Masters Program" currently in the works.

Basicly I was told I should "Seriously consider following through and getting a bacholars because when the masters program is put into effect the associate degree program will be phased into the bacholars."

Im just wondering about the "escalation" of degrees in at culinary schools. Does this mean if I walk out with just an AOS in a years time Im no better off then getting a High school diploma?

Sorry, derailing another post here. But this is fantastic to see. Hopefully I will get to see some of those prep cooks and dishwashers I learned alot of tricks and tips from attending the CIA soon!

Tyrone B. said...

Anthony (B.) should be stoked about this...some frontline scholarships and food recognition for what he (Anthony B.) calls the backbone of most kitchens...


Gary said...

This is truly interesting -- and not just because of the Latin-American presence in the kitchens (if not on the menus) of upscale restaurants.

When I worked at the CIA, before 2001, there was but one day devoted to Latin-American cuisine (it was part of a course on International Cooking).

I'm wondering how watered-down the program will be -- after all, the donor company (Pace Salsa) also sponsored Texas A & M to develop a variety of jalapeƱo pepper that had no perceptible heat. No doubt this allowed those customers who would like to affect a macho pose while taking absolutely no risk of experiencing capsaicin, the very substance that characterizes Capsicum, the chile Genus -- but it doesn't suggest much in the way of culinary authenticity.