World-Renowned
Restaurant Designer Comes to Campus Next Week
Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu
Hyde Park, NY – More than 800 students at The Culinary Institute of America (CIA) in
Hyde Park, NY received insight about the very definition of cooking from Ferran Adrià , one of the world's
most innovative and influential chefs. Chef Adrià 's lecture
on March 12 was also the first opportunity for CIA students to preview the new
Marriott Pavilion on campus.
Chef Adrià is considered the
father of avant-garde cuisine. During his presentation about the
history of
cooking, he challenged students to question the meanings of even the
most basic
terms they use and how they think about food and cooking. Following
the
90-minute talk and Q&A session in the new building's Ecolab
Auditorium, Chef Adrià held a book signing and posed for pictures with
students.
Adrià 's restaurant near Barcelona,
el Bulli, was named the for four
consecutive years from 2006 to 2009. He recently published a seven-volume
cookbook, el Bulli 2005–2011, a catalog of every dish produced at the restaurant in those
years.
CIA students will be treated to more valuable insights when
world-renowned restaurant designer Adam Tihany and
chef/restaurateur and 1979 CIA graduate Charlie Palmer sit down with CIA
President Dr. Tim Ryan on Thursday, March 27 in the Marriott Pavilion. Together,
they will discuss what it takes to create award-winning restaurants.
The $19 million Marriott Pavilion, which includes the
800-seat Ecolab Auditorium and conference space, is scheduled to be formally
dedicated on April 30.
Photo Captions and Hi-Res Images
Photo 1: Chef Ferran Adrià meets with students
and signs copies of his books during a visit to The Culinary Institute of
America in Hyde Park, NY on March 12, 2014. (Photo
credit: CIA/Phil Mansfield)
Photos 2 and 3: Students
filled the 800-seat Ecolab Auditorium in the new Marriott Pavilion at The
Culinary Institute of America on March 12, 2014 to learn from Chef Ferran Adrià , one of the world's
most influential chefs. (Photo credit: CIA/Phil
Mansfield)
Photo 4: Famed
Catalonian Chef Ferran Adrià speaking to more than 800 students at The Culinary Institute of America about
the history of cooking. Chef Adrià 's presentation on
March 12 was the first student event in the new Marriott Pavilion at the
college's Hyde Park, NY campus. (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.
# # #