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Fifty-Three Earn Certificates in Accelerated Wine & Beverage and Accelerated Culinary Arts

St. Helena, CA – Ken Halliday, former CEO of Silver Ventures in San Antonio, TX, was keynote speaker at the March 24 graduation ceremony for the and Accelerated Culinary Arts certificate programs at The Culinary Institute of America at Greystone in St. Helena, CA.

Silver Ventures is the company behind the redevelopment of San Antonio’s Pearl Brewery complex, turning the city into a culinary destination. The CIA opened a campus at Pearl in 2008.

“Pay attention to what you love to do and what people say you do well. Most of all, be willing to take a leap of faith,” said Mr. Halliday. He also advised recipients of CIA certificates to seek out mentors and set aside their egos so they can continue to learn.

Among the 53 graduates was Mr. Halliday’s daughter Felice, who completed the Accelerated Culinary Arts Program.

Accelerated Culinary Arts is for graduates of college hospitality, restaurant management, food science, and nutrition/dietetics programs. During their two semesters at the CIA, students gain the hands-on culinary knowledge and skills to tackle the “food” side of the industry. Over the course of the CIA’s eight-month Accelerated Wine and Beverage Program, students taste more than 1,000 wines in class, take dozens of field trips, and learn from the college’s expert wine faculty and guest speakers. Classes focus on wines of the world, sensory analysis, and the professional business of wine, spirits, and mixology.

Photo Caption and Hi-Res Image:

Ken Halliday, keynote speaker at the March 24, 2016 certificate graduation at The Culinary Institute of America's California campus, with his daughter Felice—who completed the CIA's Accelerated Culinary Arts Program. (Photo credit: Kristen Loken/CIA)

Media Contact:

Jeff Levine
Communications Manager
j_levine@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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