College鈥檚 Students and
Faculty Medal at Culinary Art Salon
Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu
Hyde Park, NY 鈥 A sugar chandelier partially created
using a 3-D printer was just
one of the components of the cutting-edge display The Culinary
Institute of America entered in the 146th Salon of Culinary Art during
the International Hotel/Motel
& Restaurant Show in New York City on November 9. Competing in six
categories,
the display earned five gold medals鈥攊ncluding three 鈥淏est of Show鈥濃攁nd
one silver
medal.
Half of the CIA鈥檚 presentation consisted of culinary science elements and the other half featured baking and pastry displays evoking
formations found in nature. This year marks the first time the CIA used three-dimensional
technology in its display, with some of the sugar work being produced on a machine
from 3D Systems.
Culinary Science majors in the Advanced Concepts in Precision
Temperature Cooking course prepared fish, meat, and hors d鈥檕euvre displays, using
hydrocolloids and cooking with sous vide and controlled vapor technology. Culinary Science Instructor J.J. Lui said the display demonstrated the preparation of classical
cuisine using innovative modern techniques.
鈥淚n the end, they are still classical platters,鈥 said Chef Lui. 鈥淲e鈥檙e not recreating the wheel, but using science to perfect
culinary consistency.鈥
The CIA entry earned Best of Show for its hors d鈥檕euvre, fish,
and bread displays; additional first prizes for the chocolate and wedding cake displays;
and second prize for meat.
Students led the design and execution of the displays, with faculty
members assisting them. A total of 55 students worked on developing this year鈥檚
entry, assisted by eight CIA faculty members.
Photo Captions and Hi-Res Images
Photo 1 (top photo): Part of the
CIA's culinary science-based display at the Salon of Culinary Art at the International
Hotel/Motel & Restaurant Show in New York City on November 9, 2014. The team
of CIA students and faculty won five gold medals, including three "Best of
Show" awards. (Photo credit: Fletcher
Tingle III/CIA)
View hi-res image >
Photo 2: CIA chefs and carpenters complete the installation of a sugar chandelier for the
Salon of Culinary Art at the International Hotel/Motel & Restaurant Show in
New York City on November 9, 2014. The chandelier was partially created using a
3-D printer. (Photo credit: Fletcher Tingle
III/CIA)
View hi-res image >
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, culinary science, and applied food studies, 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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