Volume 33, No.45
June 13 2014
Marriott Pavilion Dedicated
BY: Jeff Levine, Communications Manager, Staff Contributer Richard Marriott and CIA President Dr. Tim Ryan dedicated the 42,000-square-foot Marriott Pavilion on the Hyde Park campus in May. Now the largest gathering place on campus, the facility will host commencement ceremonies, industry leadership conferences, cultural events, and lectures by luminaries of the food world. The Marriott Pavilion features the 800-seat Ecolab Auditorium, with two portable kitchens that can be rolled onto the stage for culinary demonstrations. Flanking the walls of the theater are 31-foot-high reproductions of “Summer” and “Vertumnus,” two paintings by 16th century artist Giuseppe Arcimboldo. The lower level consists of a conference center with a demonstration kitchen and space to seat 300, either theater-style or, by erecting temporary walls, in up to six individual classrooms. The pavilion was made possible by support from the J. Willard and Alice S. Marriott Foundation, Ecolab, and pledges to the college’s capital campaign. Following the dedication, Mr. Marriott, chairman of the board of Host Hotels & Resorts, Inc. (the real estate investment sister company of Marriott International), delivered the commencement address at the first baccalaureate degree graduation held in the building, where he received an honorary Doctor of Humane Letters in Culinary Arts degree.
CIA Students Extern at World’s Top Restaurants; Two are Owned by Grads
BY: Jeff Levine, Communications Manager, Staff Contributer Students at the CIA have remarkable opportunities to work in some of the best restaurants in the world. This was confirmed in the San Pellegrino World’s 50 Best Restaurants list for 2014. Two restaurants on the list, Alinea (Grant Achatz ’93) and Pujol (Enrique Olvera ’97) are owned by CIA alumni. And thirteen—including three of the top four and all seven U.S. restaurants on the list—are approved externship locations where CIA students can complete their required field study between freshman and sophomore year. They are:
2. El Celler de Can Roca, Girona, Spain 3. Osteria Francescana, Modena, Italy 4. Eleven Madison Park, NYC 9. Alinea, Chicago 18. Astrid y Gaston, Lima, Peru 20. Pujol, Mexico City 21. Le Bernardin, NYC
25. L’Arpege, Paris 27. Le Chateaubriand, Paris 30. Per Se, NYC 40. Daniel, NYC 44. French Laundry, Yountville, CA 49. Coi, San Francisco
Many CIA students and graduates also have an opportunity to stage at many of the World’s 50 Best Restaurants, including #1 Noma in Copenhagen, Denmark, whose kitchen is under the direction of Daniel Giusti ’04. Other CIA alumni run the kitchens at Le Bernardin (Chris Muller ’88) and Per Se (Eli Kaimeh ’00), while even more graduates hold key positions in the kitchen, dining room, and management at Noma, Eleven Madison Park, #6 Mugaritz (San Sebastian, Spain), Alinea, Le Bernardin, Per Se, Daniel, and French Laundry.
Right: Entrance for Pujol, Mexico City. Image by: Fiamma Piacentini
Culinary Culture
“CIA: Evolving Our Industry One Chef at a Time”
ON CAMPUS
FOOD & BEVERAGE
P3
P 4-5
“A-Z on SUCCESS”
P 8-9
“Rose Apple” CENTER SPREAD
“What Would McCue Do?”
P 6-7
BACK PAGE
“All in Good Taste”
P 12