Napa, CA – A museum honoring Charles E. “Chuck” Williams—the man who reshaped
the way America cooks and the visionary behind Williams-Sonoma—will be the
centerpiece of . Made possible by a
generous gift from the Williams Estate, the Chuck Williams Culinary Arts Museum
at the CIA at will become a new attraction in
the City of Napa for culinarians worldwide. The founder of Williams-Sonoma
passed away on December 5, 2015 following his 100th birthday earlier in the year.
The extensive display of kitchen items collected within his lifetime will honor
his legacy and ensure that culinary enthusiasts will always learn from and
remember the history and traditions of our culinary heritage.
“Chuck Williams introduced the culinary tools and equipment
that were essential in transforming the art of cooking, eating, and
entertaining in the American home,” says CIA President Dr. Tim Ryan. “We are
delighted that this unique and wide-ranging collection will be on permanent
display to the community at the CIA at .”
The story began in 1952, when Williams took a three-month
trip to Europe and Scandinavia with friends and saw what international
cooks
were using in their home kitchens. He loved collecting, and returned
to Europe numerous
times, scouring shops, restaurants, and factories for high-quality
cookware and
specialty foods he could introduce to cooks in the United States. In
1956, he
opened his first cookware store in Sonoma which moved to San Francisco
in 1958
at the urging of friends. Many of those items would become American
kitchen
classics, such as enameled cast-iron pots, Mauviel Copper Cookware,
Apilco and Pillivuyt porcelains, tart tins, kugelhopfs, crêpe pans, the
Cuisinart food processor, and balsamic vinegar.
“Students, culinary historians, researchers, and the general
public will be able to use the Chuck Williams Culinary Arts Museum to advance
both their knowledge of the history of kitchen tools and equipment and their
appreciation for food and cooking,” explains Wade Bentson,
who serves as the director of the Williams Estate and museum curator. “Chuck
always placed a great deal of emphasis on education, and he was thrilled to
know that future generations of CIA students and visitors to the CIA
at will benefit from this gift.”
The collection represents a rich heritage of the culinary
arts from around the world and includes treasures from the 18th and 19th
Century—a batterie de cuisine of copper cookware from
1890s France; ceramic and metal pudding, chocolate, and ice cream molds; and
European and early American baking and pastry equipment from the early 1900s.
Among the nearly 4,000 artifacts are bread baking and culinary tools, specialty
cookware, tableware, large and small appliances, and cookbooks. Additional
items will be curated for temporary exhibits.
“We are pleased to learn that this personal gift from our
founder Chuck Williams will establish a museum dedicated to his life’s work at
the CIA at ,” says Janet Hayes, president of the
Williams-Sonoma brand. “We believe that this museum, together with the 2014
re-opening of Chuck’s original store in Sonoma, will allow Chuck’s passion for
creating a culinary community to thrive and inspire visitors to the region and
future generations, just as he inspired us.”
In recognition of his contribution to the culinary arts,
Chuck Williams was inducted into The Culinary Institute of America’s Hall of
Fame in 2002. Through the years he has helped launch the careers of many young
culinarians through CIA scholarships, and his generosity created the Williams
Center for Flavor Discovery at the college’s Greystone campus in St. Helena, CA.
The Chuck Williams Culinary Arts Museum at The Culinary
Institute of America at is expected to open in
spring 2017.
Photo Captions and Hi-Res Images:
Photo 1 (top photo): A museum honoring Charles E. “Chuck” Williams—the man who
reshaped the way America cooks and the visionary behind Williams-Sonoma—will be
the centerpiece of The Culinary Institute of America (CIA) at .
Photos 2–9: The Chuck Williams Culinary Arts Museum at The Culinary
Institute of America at will feature nearly 4,000
artifacts including bread baking and culinary tools, specialty cookware,
tableware, large and small appliances, and cookbooks from around the world.
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Media Contact:
Stephan Hengst
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845-905-4288
s_hengst@culinary.edu
Founded in 1946, The Culinary Institute of America is the world’s premier
culinary college. Dedicated to driving leadership development for the
foodservice and hospitality industry, the independent, not-for-profit CIA
offers associate degrees in culinary arts and baking and pastry arts;
bachelor’s degree majors in management, culinary science, and applied food
studies; and executive education through its Food Business School. Its
conferences and consulting services have made the CIA the think tank of the
food industry in the areas of health & wellness, sustainability, world
cuisines & cultures, and professional excellence & innovation. The
college also offers certificate programs and courses for professionals and
enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every
area of foodservice and hospitality. The CIA has campuses in New York,
California, Texas, and Singapore.
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