Media Contact:
Jan Smyth
Marketing Manager
845-451-1457
j_smyth@culinary.edu
Hyde Park, NY – At the eighth annual Leadership Awards of The Culinary Institute of
America (CIA), "Augie" Awards were presented to four outstanding individuals
who exemplify the innovation and leadership in the food and foodservice
industry that were personified by Auguste Escoffier, for whom the award is
named. Captured by the event's theme, The Power of Food, these leaders were
honored for their accomplishments in four areas of thought leadership and
action that are both critical to the future of the industry and of great
importance to the CIA:
- Honored for his
dedication to professional excellence
and innovation: Jean-Georges Vongerichten, chef/owner of Jean-Georges
Restaurants.
- Honored for creating a
product that promotes health and
wellness along with philanthropic dedication in that area: Hamdi
Ulukaya, founder and CEO of Chobani, Inc.
- Honored for his
contribution to the understanding of world
cuisines and cultures: Masaharu Morimoto, chef/owner of Morimoto
Restaurants.
- Honored for his and his
company's commitment to sustainability
and food ethics: Leo Oosterveer, CEO of Unilever Food Solutions.
The 2014 awards took place at the Grand Hyatt in New York
City, where the ballroom was filled with 500 attendees—including CIA graduates Charlie
Palmer, Steve Ells, David Burke, and others. The Power of Food was
explored through videos of the honorees and CIA students, and a presentation
from CIA President Dr. Tim Ryan, who highlighted the contributions of the
college.
In his opening remarks, Dr. Ryan pointed out that students
come to the CIA to be surrounded by people who have the same passion
they do—a
passion for food. "All of us in the CIA family not only share this
incredible
passion," said Dr. Ryan, "but also a strong desire to turn that
passion into
something meaningful, something that will make a difference in the
world." Dr.
Ryan reminded the audience about the CIA legacy, "From the time we
opened our
doors in 1946 to welcome a class of 16 GIs in New Haven, CT, to our
present-day
status as the world's premier culinary college, the CIA has always
opened students' minds to the possibilities beyond the kitchen
and table."
All proceeds from the awards dinner go directly into the
scholarship fund at the CIA. Three dozen current students attended the event to
assist in the kitchens and throughout the evening. Many of the rest of the
student body followed the program on social media with Twitter hashtags #CIAPowerofFood
and #AugieAwards. Each honoree had advice for these aspiring culinarians:
- Jean-Georges Vongerichten: "Follow your cravings; follow
your passion; follow your moods. Develop your creativity through these, and
you'll find your style, your unique place in the culinary world."
- Hamdi Ulukaya: "Seek perfection. Whether in the way you cut
vegetables or create recipes. Chefs who do that make amazing discoveries along
the way."
- Masahura Morimoto: "Never limit yourself. Try everything to
discover what your foundation is. Then build on that to create your personal
style."
- Leo Oosterveer: "It's good to dream about your future, but
you must also face reality and see what needs to be done in the world. Find a
way to contribute to society, and you'll find success."
A silent online auction, also in support of the scholarship
fund, was hosted by ibidmobile. Guests had nearly 100 lots to bid on—trips,
concert tickets, special events, private dining experiences, sports equipment,
and more. In the end, with auction results, ticket sales, and contributions
from the CIA's generous sponsors, the 2014 Leadership Awards raised $500,000 for
student scholarships.
Amy Zarichnak of West Hickory, PA, who will graduate with an
Associate Degree in Culinary Arts in July, was one of the students who
volunteered to help. "Everyone comes from different circumstances," said Amy,
who is also the editor of the student newspaper, La Papillote. "This event is
invaluable. Scholarships are appreciated in ways that cannot be measured. Only
with this assistance are so many of us able to follow our dreams, be immersed
in the world that we are passionate about, and realize the power of food."
Photo Captions and Hi-Res Images
Photo 1 (top photo): The four
Augie honorees and CIA President Dr. Tim Ryan participated in a panel
discussion for media and CIA students prior to the Leadership Awards dinner.
They are, left to right on the dais, Dr. Tim Ryan, Jean-Georges Vongerichten,
Hamdi Ulukaya, Masahura Morimoto, and Leo Oosteerveer. (Photo credit: CIA/Phil Mansfield)
Photo 2: During a
panel discussion before the dinner, Chef Morimoto (far right) told the audience
he was living the American dream. Left to right: Dr. Ryan, Jean-Georges
Vongerichten, Hamdi Ulukaya, and Masahura Morimoto. (Photo credit: CIA/Phil Mansfield)
Photo 3: Jean-Georges
Vongerichten had a big month: four stars from The New York Times, American citizenship, and then an Augie Award
from Tim Ryan and The Culinary Institute of America. (Photo credit: CIA/Phil Mansfield)
Photo 4: Hamdi
Ulukaya, founder and CEO of Chobani, shows off his new Augie at the eighth
annual Leadership Awards event with The Culinary Institute of America. (Photo credit: CIA/Phil Mansfield)
Photo 5: Chef
Morimoto accepts his Augie from CIA President Tim Ryan at The Culinary
Institute of America's annual Leadership Awards event. (Photo credit: CIA/Phil Mansfield)
Photo 6: Leo
Oosterveer, CEO of Unilever Food Solutions, received his Augie in recognition
of all the work his company is doing in sustainability, including their
Sustainable Living Plan, Seductive Nutrition, and United Against Waste. (Photo credit: CIA/Phil Mansfield)
Founded in 1946, The Culinary Institute of America is an independent,
not-for-profit college offering associate and bachelor's degrees with majors in
culinary arts, baking and pastry arts, and culinary science, as well as
certificate programs in culinary arts and wine and beverage studies. As the
world's premier culinary college, the CIA provides thought leadership in the
areas of health & wellness, sustainability, and world cuisines &
cultures through research and conferences. The CIA has a network of 46,000
alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain,
Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Charlie Palmer,
and Roy Yamaguchi. The CIA also offers courses for professionals and
enthusiasts, as well as consulting services in support of innovation for the
foodservice and hospitality industry. The college has campuses in Hyde Park,
NY; St. Helena, CA; San Antonio, TX; and Singapore.
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