ENGAGEMENT OPPORTUNITIES CONTACT INFORMATION
CONNECT. LEARN. SHARE.
LEE ELLEN KIRK Senior Advancement Officer— Corporate Relations 845-905-4274 LeeEllen.Kirk@culinary.edu
As the world’s premier culinary college, The Culinary Institute of America is widely recognized for providing a gold-standard
Hyde Park, NY
education for students and unparalleled opportunities for
SHARA OREM Director of Corporate Relations 707-967-2439 Shara.Orem@culinary.edu
food professionals to advance their careers and innovate for the future. This booklet offers a snapshot of how your CIA WEBSITES
company or organization can be a part of the conversation. There are many ways you can get involved in the CIA’s industry-shaping initiatives. Attend Menus of Change and join other industry leaders as you position your business for
St. Helena, CA
the future... spend three days at Worlds of Flavor learning from some of the world’s preeminent chefs and sparking your creativity... build valuable professional relationships
THE CIA AT COPIA
and support students pursuing a CIA education at events
A CENTER FOR THOUGHT LEADERSHIP AND KNOWLEDGE
CIA Leadership Awards... engage with students and create
such as the Thomas Keller Golf Classic and the annual lifelong ambassadors for your brand through presence on
Feel the energy and indulge all your senses at
retreat, professional development program, or
campus or donating your products for curriculum integration…
this food and wine mecca. The CIA at Copia
team-building event. Or, hold a social reception
network with CIA and industry leadership by joining the
is every bit the “foodie wonderland” The New
or gala celebration at one of our stunning
York Times describes, with endless flavorful
venues. Our expert team, exceptional resources,
Society of Fellows… or work with us on a strategic plan
experiences, classes, and lively events for
versatile spaces, and unique food and beverage
professionals and consumers alike. Drawing on all
experiences add up to an absolutely memorable
the resources of the CIA and its campuses, Copia
event, large or small.
provides unparalleled opportunities for industry collaboration to help drive innovation in the foodservice sector through leadership programs, consulting services, national and global summits, and more. It’s part of the vibrant Oxbow district in
Copia provides fabulous consumer experiences as well. Come relax, learn, play, dance, taste—and have the time of your life in a food-centric setting
Napa, CA
tailored to your organization’s needs and objectives. The possibilities are endless. By connecting with the CIA, you’ll engage with top sector leaders, innovators, scientists, trend strategists, and key
San Antonio, TX
decision-makers of the food world and beyond—and return
as only the CIA can deliver it. It’s no wonder
to your workplace ready to re-think and grow your business.
Sonoma Magazine calls Copia “Disneyland for
You’ll also support and have opportunities to interact with
food and wine geeks.”
CIA students, the future standard-bearers of our profession.
California’s world-famous Napa Valley—you won’t find a better location for a meeting, corporate Singapore
ciaalumninetwork.com ciaatcopia.com ciachef.edu ciaconsulting.org ciagiving.org ciaprochef.com ciarestaurantgroup.com enthusiasts.ciachef.edu
SHAPING THE FUTURE
OF FOOD AND BEVERAGE
2020 AT-A-GLANCE CIA LEADERSHIP PROGRAMS
CIA CONSULTING GROW YOUR BUSINESS
LEADERSHIP PROGRAM
DATES
WORLDS OF HEALTHY FLAVORS January 14–16, 2020
HEALTHY MENUS R&D COLLABORATIVE January 16–17, 2020
HEALTHY KITCHENS, HEALTHY LIVES® February 5–7, 2020
THE FLAVOR SUMMIT March 10–12, 2020
LEADERSHIP AWARDS
April 2, 2020
June 16–17, 2020 DESCRIPTION
SPONSORSHIP LEVELS
VENUE
PRESENTING PARTNER
GLOBAL PLANT-FORWARD CULINARY SUMMIT
MENUS OF CHANGE®
MENUS OF CHANGE UNIVERSITY RESEARCH COLLABORATIVE
May 13-June 10
July 22-August 26
October 7-28
(Wednesdays), 2020
(Wednesdays), 2020
(Wednesdays), 2020
The industry complement to our degree programs, CIA Consulting leverages the expertise and LATIN AMERICAN CUISINE SUMMIT
THOMAS KELLER GOLF CLASSIC
WORLDS OF FLAVOR®
HEALTHY KIDS COLLABORATIVE
diversity of the entire college faculty—more than 150 culinary, service, operations, financial, science,
ALUMNI EVENTS
and nutrition authorities—and translates valuable information from our leadership conferences into practical, actionable programs for companies. The Consulting team can help you apply that
October 13–15, 2020
November 8-9, 2020
November 10-13, 2020
December 2–4, 2020
Ongoing throughout the year
Brings together top nutrition researchers, corporate chefs, nutrition executives, world cuisine experts, members of the media, and other influencers to discuss opportunities for presenting American consumers with a wider range of healthy menu options.
High-volume foodservice operators collaborate to leverage their unique combination of influence and experience with the single-minded goal of developing practical solutions that help expand the availability and sales of healthy menu choices.
Convenes healthcare professionals for a unique continuing medical education conference exploring the latest in nutrition research paired with hands-on workshops focused on delicious, healthy recipes and techniques for healthcare professionals and their patients.
Invitation-only leadership retreat for top food and beverage executives, corporate and executive chefs, and other foodservice and hospitality experts to explore, discuss, and taste their way through a vital set of flavor, kitchen, dining, and hospitality management issues.
Annual ceremony commemorating the success and achievement of our industry’s best and brightest with the Augie Award™—named in honor of legendary chef Auguste Escoffier—and raising essential scholarship funds for our students.
A deep dive into culinary inspiration and menu R&D strategy for this significant global food movement, building on the work of our Menus of Change initiative and inspired by the global cultures focus of our long-running Worlds of Flavor conference.
Ground-breaking summit that gathers leaders in high-volume foodservice, business, public health, and environmental sciences together to develop business-friendly solutions to today’s most pressing public health and environmental concerns in the food world.
A collaboration of forwardthinking scholars, foodservice business leaders, executive chefs, and administrators from invited colleges and universities who are moving people toward healthier, more sustainable, delicious foods using research, education, and innovation.
A meeting with renowned chefs, restaurateurs, and winemakers from Latin America joining foodservice industry leaders from around the U.S. to focus on the culinary heritage, contributions, and flavor trends from specific countries or regions each year.
Benefit dinner and live auction at Copia followed by golf the next day at Silverado Resort and Spa—all to raise vital scholarship funds for students with the help of CIA friend and renowned chef Thomas Keller.
An exploration of global cuisines that are reshaping American palates and our industry. The International Conference & Festival is widely acknowledged as our country’s most influential professional forum on world cuisines, food cultures, and flavor trends.
A unique collaboration between school nutrition professionals, school chefs, and suppliers to create and advance culinarydriven, healthier foods in K-12 schools; discover flavor and menu strategies; highlight successes and best practices; and develop training protocols.
Sponsorship opportunities— such as Alumni Weekend and regional receptions—that allow companies to develop relationships with CIA alumni in every segment of the culinary world, from established food and beverage leaders to up-andcoming chefs.
Premium Gold Sustainability Gold Bronze Copper
Annual Corporate Membership $30,000
Exhibitor Levels Sustainability $35,000 Bronze $20,000 Copper $15,000 Supporting $10,000 Contributing $7,500 Corporate $5,000 Academic Grant Levels $5,000–$50,000
Platinum Premium Gold Gold Bronze Copper
Grand Platinum $75,000 Platinum $50,000 Gold $35,000 Silver $25,000 Supporting $10,000
Presenting $100,000 Grand Platinum $75,000 Platinum $50,000 Premium Gold $40,000 Sustainability $35,000 Gold $30,000 Bronze $20,000 Supporting $10,000 Corporate $5,000
Presenting $100,000 Grand Platinum $75,000 Platinum $50,000 Premium Gold $40,000 Gold $30,000 Bronze $20,000 Supporting $10,000 Corporate $5,000
Annual Collaborative Sponsor
Presenting Supporting Summit Corporate
Platinum $50,000 Eagle $25,000 Birdie $15,000 Foursome $7,500 Hole $5,000 Various Course Opportunities $5,000
Grand Presenting $150,000 Presenting $100,000 Grand Platinum $75,000 Platinum $50,000 Premium Gold $40,000 Gold $30,000 Silver $25,000 Bronze $20,000 Supporting $10,000 Corporate $5,000
Corporate Memberships Premier Gold $35,000 Premier Silver $25,000 Associate $15,000
Presenting Supporting Corporate Patron
CIA at Copia (January) CIA Hyde Park (June)
CIA at Copia
CIA at Copia
The Ziegfeld Ballroom New York City
Virtual
Virtual
Virtual
CIA at Copia and Silverado Resort and Spa
Virtual
CIA at Copia
Harvard T.H. Chan School of Public Health, Department of Nutrition
CIA Exclusive
Harvard T.H. Chan School of Public Health, Department of Nutrition
CIA Exclusive
CIA Exclusive
CIA Exclusive
Thomas Keller
CIA Exclusive
FOODSERVICE 30–35 menu decision-makers from top chains, universities, and other high-volume operations
FOODSERVICE 35–40 operators, with an emphasis on the chain sector and other volume leaders
HEALTHCARE 400 physicians, dietitians, and other health care professionals
FOODSERVICE 30–35 menu decision makers from hotel, casino, cruise line, and restaurant operations
$40,000 $35,000 $30,000 $20,000 $15,000
CIA at Copia
$50,000 $40,000 $30,000 $20,000 $15,000
$17,500
$20,000 $10,000 $7,500 $5,000
Virtual
Harvard T.H. Chan School of Public Health, Department of Nutrition
Stanford University
FOODSERVICE
COLLEGE AND UNIVERSITY FOODSERVICE More than 250 representatives from 60+ institutions participate in the collaborative, with 80–90 members at the Annual Meeting
CIA Exclusive
intelligence toward your own business goals, through experiential learning and guidance on our campuses or at your workplace. Brad Barnes ’87, CMC
David Kamen ’88, PCIII, MBA, CHE
Director—CIA Consulting and Industry Programs
Project Manager
845-451-1613
845-451-1386
Brad.Barnes@culinary.edu
David.Kamen@culinary.edu
CIAconsulting.org
$20,000 $10,000 $5,000 $2,500
DIGITAL MEDIA MARKETING REACH NEW CUSTOMERS
Worldwide
The CIA’s Digital Media team is ready to help you connect with decision-makers throughout the food world. CIA Exclusive
We offer customer content and video production, studio kitchen locations, on-camera chef talent, recipe
Our sponsors
development, content distribution, and digital marketing—all customized to your needs and goals, with the special touches that make our award-winning team so sought-after in the field. We also bring the college’s leadership initiatives to large, national audiences through webcasts, online resources, and its James Beard
AUDIENCE
OPPORTUNITY TO EXHIBIT
•
OPPORTUNITY TO PRESENT WEBSITE
•
• ciaprochef.com/wohf
ciahealthymenus.com
healthykitchens.org
FOODSERVICE 600+ business leaders, executives, celebrated chefs— the industry elite
FOODSERVICE 800 chefs, foodservice operators, and other food experts
1,000 culinary and F&B leaders, executives from sustainability and health sectors, researchers, and NGOs
•
•
•
•
•
•
ciaprochef.com/flavorsummit
ciachef.edu/awards
plantforwardkitchen.org
menusofchange.org
• moccollaborative.org
FOODSERVICE 250 leading chefs and toplevel foodservice professionals interested in increasing their knowledge of regional Latin American cuisine
FOODSERVICE 120+ industry leaders including celebrity chefs, vintners, CIA leadership and alumni, and food and golf enthusiasts
FOODSERVICE More than 600 leading chefs, foodservice executives, and culinary professionals
K–12 FOODSERVICE 30–35 leaders from schools and contract management organizations
•
•
•
•
•
•
ciaprochef.com/arriba
ciachef.edu/golf
worldsofflavor.com
ciahealthykids.com
FOODSERVICE AND BUSINESS LEADERS 60–600 members of our industry’s elite inner circle and dedicated food enthusiasts
•
Award–winning global, field-based video production. John Barkley
Claudia Ramer
Director—Digital Media, Strategic Initiatives
Digital Media Manager
707-287-8050
707-967-2509
John.Barkley@culinary.edu
Claudia.Ramer@culinary.edu
CIAprochef.com/culinary-training ciaalumninetwork.com