Your IP:  Near: 

Lookup IP Information

2 3 4 5 6 7 8 Next

Below is the list of all allocated IP address in - network range, sorted by latency.

This article needs references that appear in reliable third-party publications. Primary sources or sources affiliated with the subject are generally not sufficient for a Wikipedia article. Please add more appropriate citations from reliable sources. (October 2008) The Culinary Institute of America Established 1946 Type Private Endowment $64.2 million[1] President L. Timothy Ryan Academic staff 130 Undergraduates 2,757 Location Hyde Park, New York, USA Website CIA campus in Hyde Park: Roth Hall (left) and the Colavita Center for Italian Food and Wine The Culinary Institute of America (CIA) is a non-profit culinary college located in Hyde Park (Dutchess County, New York) USA, founded in 1946. The CIA also has branch campuses in St. Helena, California, and San Antonio, Texas. It is a not-for-profit academic institution of higher learning. The college offers traditional associate and bachelor's degrees, and the world's largest staff of American Culinary Federation (ACF) Certified Master Chefs. The college also offers continuing education for professionals in the hospitality industry as well as conferences and consulting services.[2] The college operates on-campus restaurants in Hyde Park and St. Helena. In addition to professional education, the college also offers recreational classes for non-professionals and branded cookware for the home cook. A number of books, videos, and training materials created by the faculty and staff of the CIA may be obtained for training professionals and non-professionals. Contents 1 History 2 Education 2.1 Degrees offered 2.2 Continuing education and non-professional courses 2.3 Teaching faculty 3 Campus Media 3.1 La Papillote 3.2 The Culinarian 3.3 mise en place 4 Branch Campuses 4.1 The CIA at Greystone 4.2 The CIA, San Antonio 5 International Location 5.1 The CIA, Singapore 6 Restaurants 7 Branding 8 Augie Award 8.1 2010 Augie winners 9 Notable alumni 10 In popular media 11 References 12 External links History The college was founded by Frances Roth and Katharine Angell in 1946 as the New Haven Restaurant Institute in New Haven, Connecticut. Initial enrollment was fifty students and the faculty included a dietitian, a baker, and a chef. It was founded as a vocational training school for returning veterans of World War II. In 1951, the name was changed to The Culinary Institute of America. In 1972, the school moved to a former Jesuit novitiate in Hyde Park, New York.[3] Education Degrees offered The college offers both Bachelor of Professional Studies (B.P.S.) and Associate of Occupational Studies (A.O.S.) degrees in either Culinary Arts or Baking and Pastry Arts. The Bachelor's degree program was created under the direction of former CIA President Ferdinand Metz. Admission requires a minimum of six months foodservice experience. Each program requires an 18-week externship at a CIA-approved site in the industry.[4] The CIA also offers an accelerated culinary program for students who already have four or more years experience in the industry, but wish to obtain an associate degree from the CIA. This program includes the same basic classes as the regular A.O.S. programs, but lacks the externship requirement, and some classes may be presented at a faster pace or include more in-depth material.[5] The CIA's degree programs are fully accredited by the Middle States Commission on Higher Education and the Accrediting Commission of Career Schools and Colleges. Continuing education and non-professional courses The college's Hyde Park campus also offers continuing education courses, certificate programs, and training materials for foodservice professionals. The CIA's Greystone campus features numerous continuing education classes for culinary professionals and also for wine professionals. A variety of programs for food enthusiasts are offered as well.[6] The CIA offers a program with the ACF entitled ProChef. The program is a three-tiered system that will take the chef through Pro-Chef I, Pro-Chef II and Pro-Chef III, each step recognizing skills attained not only in the kitchen, but also academically and familiarity with business practices. Each of the three levels holds a correlating ACF certification, following chronologically, Certified Culinarian, Certified Chef de Cuisine and Certified Executive Chef.[7] Teaching faculty The college's current president is Timothy Ryan, Ed.D. The faculty is broad in scope with over 140 different faculty members coming from over 16 different countries. The school employs the largest number of Certified Master Chefs who are certified through the ACF. The faculty also includes award-winning authors of text books, magazines and other published media. Many of the instructors are themselves graduates from the CIA.[8] Campus Media La Papillote La Papillote has been the newspaper of The Culinary Institute of America since 1979. According to the newspaper's published "Compact," its primary purpose is to report the news of the institution to the students and other members of the campus community, and to examine contemporary issues of the foodservice and hospitality industry to inform, challenge, and develop the minds of students as they aspire to leadership roles in their chosen profession. The Editor-in-Chief position is held by a current student, and the paper accepts submissions from students, chefs, and outside professionals. The Culinarian The Culinarian is the only CIA student-run magazine distributed on campus. Its tagline is "True Food. True Drink. True Voice." The magazine is not sanctioned by The CIA and is therefore not censored by CIA administration. Each issue features investigative articles, culinary trends, product reviews, student opinions and expert columns. The cover story and editorial in each edition investigates various issues facing students, alumni, staff, faculty and administration on campus from various points of view. Special issue themes include "The State of The CIA Issue," "The Green Issue," and "The Beer, Meat & Potatoes Issue." The Big Summer Edition features "The Best of the CIA" and The Big Winter Edition features "The Emerging Culinary Minds of the (New) Year," a round-up of up-and-coming CIA students whom The Culinarian feels will make a big impact on the future of the industry. David C. Cleland is the publication's Founder & Editor-in-Chief.[9] mise en place mise en place is the college magazine for alumni and friends of the CIA. The magazine's mission is to foster a mutually beneficial and enduring relationship between the CIA, its alumni, and friends by providing information of interest about the college, its alumni, and students; presenting substantive, balanced, and accurate coverage of major issues and events concerning the college; highlighting alumni leadership and contributions to the foodservice industry; and creating a forum to help alumni network and build community. Branch Campuses The CIA at Greystone Main article: Culinary Institute of America at Greystone CIA Campus in St. Helena, Napa, California The CIA maintains a branch campus in St. Helena, Napa Valley, California, The Culinary Institute of America at Greystone. The Greystone campus offers associate degree programs in culinary arts and baking and pastry arts, as well as certificate programs, continuing education courses, custom classes, conferences, and seminars including the Worlds of Flavor International Conference & Festival each year. The Rudd Center for Professional Wine Studies offers classes on wine instruction and also features a certification program for wine professionals. The campus also operates the Wine Spectator Greystone Restaurant, which features local, seasonal ingredients showcasing California's regional cuisine.[10] The CIA, San Antonio Located in San Antonio's historic Pearl Brewery, the CIA, San Antonio was created to promote Latino diversity in the U.S. foodservice industry. The campus provides a 30-week Culinary Arts Certificate Program designed for students seeking a profession in the culinary arts. The CIA’s new southwest campus also hosts Latin American cuisine courses for foodservice professionals.[11] Learn more about CIA San Antonio on its website, International Location The CIA, Singapore The Culinary Institute of America, in collaboration with the Singapore Institute of Technology (SIT) and Temasek Polytechnic, is offering its Bachelor's Degree Program in Culinary Arts Management in Singapore early in 2011. The new degree program is available exclusively to graduates of Polytechnic institutions who have earned their diplomas in Hospitality & Tourism Management, Leisure & Resort Management, or Culinary & Catering Management, as well as to other hospitality, tourism, and culinary diploma program graduates. To create the right facility for the program, Temasek Polytechnic worked with the CIA to complete a new 30,000-square-foot (2,800 m2) educational facility that includes three professional teaching kitchens. Restaurants The CIA operates five public restaurants on its campus in Hyde Park, New York. Students gain experience in both back-of-the-house kitchen and front-of-the-house management skills. The American Bounty Restaurant offers dishes that feature cuisines celebrating the diversity of foods of the Americas. The Escoffier Restaurant features classical French cuisine updated with modern techniques. The Ristorante Caterina de' Medici is an Italian restaurant featuring authentic Italian cuisine. St. Andrew's Café is a casual restaurant which features locally and sustainably sourced ingredients. Finally, the Apple Pie Bakery Café features a casual atmosphere offering sandwiches, soups, and baked items. The college also operates the Wine Spectator Greystone Restaurant at its West Coast campus, featuring California's bounty from the land and sea, as well as an extensive wine list.[12] Branding The CIA has a brand licensing program in cooperation with Broad Street Licensing Group offers branded products for both foodservice professionals and consumer housewares. The Masters Collection is a line of high-end cookware, cutlery, bakeware, and culinary tools for use in the home kitchen which was created by the CIA's faculty of Certified Master Chefs and tested at its Hyde Park campus.[13] The CIA also publishes cookbooks, both professional and home-use. Their flagship book, The Professional Chef, is a standard text for professional culinary education, and they also publish numerous books aimed at home chefs. During the late 1990s, the CIA also produced Cooking Secrets of the CIA, a PBS television show still occasionally shown in reruns. Augie Award The Augie Award is an honor given by the CIA to recognize the success and achievements of individuals in the foodservice industry. The “Augie” was named for Auguste Escoffier, one of the world’s most renowned and influential chefs. The Augie Award is presented at the CIA’s annual Leadership Awards gala; the first Augies were given in April 2007.[14] 2010 Augie winners Chef of the Year Award—Renowned French chef Eric Ripert, co-owner and chef of Le Bernardin in New York City. Alumni of the Year Awards—Culinary Institute of America graduates Cat Cora (class of 1995), executive chef at Bon Appétit magazine, co-founder of Chefs for Humanity, and the only female Iron Chef; and Chris Muller (class of 1988), chef de cuisine at Le Bernardin. [14] Notable alumni Grant Achatz Wilo Benet John Besh Richard Blais Anthony Bourdain David Burke Anne Burrell Michael Chiarello Mike Colameco Cat Cora Dan Coudreaut, executive chef at McDonald's Marcel Desaulniers Harold Dieterle Rocco DiSpirito Todd English Steve Ells Susan Feniger Duff Goldman Ilan Hall Aaron Harris Hung Huynh Vikas Khanna Maciej Kuroń Matthew Levin Christina Machamer Michael Mina Rick Moonen Sara Moulton Hari Nayak Ralph Pagano Charlie Palmer Michael Paré Walter Scheib Michael Smith Kerry Simon Michael Symon Marcel Vigneron Bryan Voltaggio Heather West Jake White Roy Yamaguchi In popular media Several books have been written about the CIA. Journalist Michael Ruhlman, in his first book about the CIA, The Making of a Chef, documents his experiences as an "undercover student" as he passes through the classes at an accelerated rate.[15] In another book by the same author The Soul of a Chef, he documents seven chefs taking the ACF Master Chef test held there semi-annually.[16] Kitchen Confidential by Anthony Bourdain also features an in-depth discussion of the author's education at the CIA.[17] References ^ As of June 30, 2009. "U.S. and Canadian Institutions Listed by Fiscal Year 2009 Endowment Market Value and Percentage Change in Endowment Market Value from FY 2008 to FY 2009" (PDF). 2009 NACUBO-Commonfund Study of Endowments. National Association of College and University Business Officers. Retrieved February 26, 2010.  ^ ^ Official History. Accessed on 15 June 2008. The school colors green and gold refer to the school's mission to sustain the environment and the strive for excellence. ^ The Culinary Institute of America, "Prospective Students". ^ The Culinary Institute of America, "Certificate Programs". ^ The Culinary Institute of America, "" ^ The Culinary Institute of America, "The Prochef Certification Program". ^ The Culinary Institute of America, "We Have the Largest of Teaching Chefs and Certified Hospitality Educators on One Campus". ^ ^ The Culinary Institute of America, "The Culinary Institute of America at Greystone". ^ CIA Branches. January 18, 2008. Accessed on January 29, 2008. ^ The Culinary Institute of America, "Restaurants". ^ The Culinary Institute of America, "". ^ a b The Culinary Institute of America. ^ Ruhlman, "The Making of a Chef". ^ Ruhlman, "The Soul of a Chef" ^ Bourdain, "Kitchen Confidential". Bourdain, Anthony. Kitchen Confidential: Adventures in the Culinary Underbelly, 2nd ed. Harper Perennial: New York, 2007. ISBN 0060899220 Ruhlman, Michael. The Making of a Chef: Mastering Heat at the Culinary Institute, Holt Paperbacks: New York, October 15, 1999. ISBN 0805061738 Ruhlman, Michael. The Soul of a Chef: The Journey Toward Perfection, Penguin New York, July 31, 2001. ISBN 0141001895 External links Official website Official Site for CIA - San Antonio The Culinary Institute of America's Hyde Park, NY Restaurants Instructional videos produced by the CIA on YouTube Coordinates: 41°44′45″N 73°55′59″W / 41.745941°N 73.932959°W / 41.745941; -73.932959