Panels and
Presentations Give Students Unique Insight into Exciting Careers
Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu
Hyde Park, NY – Hundreds of students at The Culinary
Institute of America (CIA) were introduced to a multitude of new career
possibilities during a day-long symposium about the beverage world at the CIA's Hyde Park campus on Monday,
May 12.
Nineteen speakers spoke about their experiences in the
beverage industry and participated in lively panel discussions on topics such
as Beverage Trends, Being a Sommelier,
Life Behind the Bar, Wine and Spirits in Today's
Media, and From the Kitchen to the
Front of the House.
"The symposium helped our students see new possibilities for
career paths they can pursue, such as brewer, sommelier, distiller, or beverage
manager," says Douglass Miller '89, associate
professor of hospitality and service management at the CIA and organizer of the
event. "Many CIA students start out planning for careers behind the stove
before falling in love with the beverage side of the hospitality business."
Among the presenters were Alex Wolf, general manager of
Jean-Georges in New York City; Brian VanFlandern, a
cocktail consultant; Eric Ottaway, general manager of
Brooklyn Brewery; and Maureen Petrosky '99, lifestyle
expert for NBC's Today show.
Professor Miller noted that Petrosky was just one of several presenters who are CIA graduates. "Our students can see
where people who were in their shoes just a few years ago have gone in the
beverage industry," he said. "It helps show them that these leadership
positions are attainable for them too."
Some other recent CIA alumni who have quickly achieved
success in this field and shared their experiences at the symposium included bachelor's
degree graduates Gonzalo Gout '12, manager at Enrique Olvera's new Cosme restaurant in New York City and Brendan O'Rourke '09,
distiller at Tuthilltown Spirits in Gardiner, NY; and
associate degree alumni Laura Battiato '08, fine wine
manager at Palm Bay International importers and Kellen Hamrah '10, service manager at New York City's Stella 34 Trattoria.
Photo Captions and Hi-Res Images
Photo 1 (top photo): A panel
discussion featuring recent CIA graduates in beverage and dining room
management careers was part of The Culinary Institute of America's first
Beverage Symposium at the college's Hyde Park, NY campus on May 12, 2014. (Photo credits: CIA/Phil Mansfield)
Photo 2: A
student speaks with lifestyle expert Maureen Petrosky '99 (right)
about her career path during The Culinary Institute of America's
first Beverage Symposium on May 12, 2014. Petrosky,
who often appears on NBC's Today show, is the author of two beverage books, The
Wine Club and The Cocktail Club.
(Photo credits: 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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