Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu
Hyde Park, NY – When noted food writer Craig Claiborne (1920–2000) celebrated his 70th
birthday in Monte Carlo in 1990, many of the world's greatest chefs attended. In
lieu of gifts, Claiborne requested that each chef give him a handwritten recipe.
Many of these "recettes" are now on display in the Donald
and Barbara Tober Exhibit Room in the Conrad N. Hilton
Library at The Culinary Institute of America in Hyde Park.
The recipes—part of the CIA archives—reflect each chef's culinary
traditions and preferences, and reveal the respected friendships between Claiborne
and his guests that evening. Paul Bocuse provided a recipe
for Oeufs poches a la Romanee-Conti; Michel Guérard drew a
soufflé on his recipe; Georges Perrier wrote a personal note and
included
a drawing of the layers for his puff-pastry with tuna and caviar;
Zarela Martinez's recipe adds a splash of color to the entire
exhibit; and Jasper White shared a cranberry relish recipe that
reminded him of
a Thanksgiving dinner he once cooked for Claiborne.
Also included in the display are menus from the restaurants at
which the chefs worked, quotes about the chefs from Claiborne's food columns in The New York Times over the years, and
other items from the extravagant birthday celebration.
The Craig Claiborne Collection was a gift to the CIA from the
estate of Craig Claiborne in 2001. The Tober Exhibit Room
is open Monday through Friday, 8:30 a.m. to 5 p.m. The exhibit will be on display
through Memorial Day. The Culinary Institute of America's entire historical menu
collection includes more than 25,000 pieces and dates back to 1855.
Photo Captions and Hi-Res Images
Photo 1: A handwritten
recipe from legendary chef Paul Bocuse "a mon ami (to
my friend) Craig Claiborne" in honor of The New York Times food columnist's 70th birthday in 1990. The recipe
is one of many from the great chefs of the world on display at The Culinary Institute
of America in Hyde Park, NY through May 2014. (Photo credit: The Culinary Institute of America)
Photo 2: Michel Guérard included a hand-drawn soufflé with his personalized
recipe presented to Craig Claiborne for the long-time New York Times food columnist's 70th birthday in 1990. This recipe is
one of many that the world's great chefs created for Claiborne that are on display
at The Culinary Institute of America in Hyde Park, NY this spring. (Photo credit: The Culinary Institute of America)
Photo 3: Zarela Martinez of Mexico was one of many great chefs from around
the world to presented a hand-written recipe to Craig Claiborne
on The New York Times food columnist's
70th birthday in 1990. Chef Martinez personalized her recipe with colorful artwork.
This recipe and many others from the event are on display at The Culinary Institute
of America in Hyde Park through May 2014. (Photo
credit: The Culinary Institute of America)
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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