World-Class Facility Created
for the Most Discerning College Diners in the Nation
Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu
Hyde Park, NY – Many colleges are trying to make
student dining more enjoyable for their
students. But what’s the right solution for the students with most
discerning
tastes in the country? The answer came when the new student dining
venue at The Culinary Institute of America—dubbed
“The Egg”—cracked open on June 29. The product of world-renowned
designer Adam Tihany, the 28,000-square-foot facility has been created
to
both feed and educate the nation’s future
tastemakers with experiences above and beyond any other collegiate foodservice
operation.
“Continuing the tradition of CIA leadership, this new
building asserts our dedication to food excellence, innovation, and education,”
says CIA President Dr. Tim Ryan. “With a
wealth of contemporary dining options, new education programs, and dynamic
spaces for student gatherings, The Egg—and our expanded Student Commons—marks an important advance for the
college as we deliver the world’s best professional culinary education for our
students.”
The Egg offers a broad range of healthful and cutting-edge food
options to students in a spectacular setting overlooking the Hudson River. To
accomplish this, the college has integrated the principles of the initiative into a
variety of food offerings. These principles include increasing use of
vegetables and fruits, developing dishes where meat plays more of a supporting
role, making more of the grain options whole grain, and creating conscious
menus that promote health and sustainability.
Dining stations—such as sushi, wood-fired pizzas, and
artisanal sandwiches—use local, responsible, and sustainable ingredients
whenever possible. The unique salad bar features a chef preparing
cooked-to-order salad protein toppings. Snacks focus on health, wellness, and the
diversity of cultures and cuisines. And, while the standard burger and fries
are available, the pricing structure provides a discount of more than 20
percent for students ordering healthier dishes that are just as delicious, such
as a wheat berry mushroom burger, chipotle lime-glazed cauliflower taco, wood
oven chicken stir-fry, or fish falafel. There are no high-fructose sweetened
beverages and, to help make caring for the environment part of campus culture, agua frescas and unsweetened iced
tea are free for students presenting their reusable cups.
Supporting its food innovations, the new facility features
the most contemporary food and beverage technology. A prime example is
the Modbar specialty coffee system—used at only two places in
all of Manhattan—in which the barista inputs data into a computer, and
the
coffee is brewed in under-counter modules and served “on tap.”
The Egg is also a truly experiential classroom for CIA education
programs, setting it apart from traditional college dining. The High-Volume
Production Cookery class serves breakfast, lunch, and dinner from a state-of-the-art
kitchen called “The Line.” Students pursuing the CIA’s Intrapreneurship concentration (to learn how to drive business innovation within an
organization) conceive and create a new foodservice operation each semester at
the “Innovation Kitchen.” An incubator for restaurant concepts, it may be the
birthplace of the next Chipotle, a concept founded by CIA grad Steve Ells. And a new on-site
microbrewery, The Brewery at the CIA, made possible by a visionary gift
from Brooklyn Brewery, is home to a bachelor’s-level Art and Science of Brewing
class. The course will help chefs think differently about beer, elevating its
status as a fine beverage on a level with wine.
“The Egg definitely changes the culture of the college,”
says Senior Director of Food and Beverage Operations Waldy Malouf. “It’s a great new facility that enhances
student life and learning and it perfectly illustrates the CIA’s continued
dedication to educational innovation.”
Upon opening, The Egg immediately becomes the focal point of student life on campus. In addition to the
many dining options, it features seven lounge areas with a total seating of 500
indoors, outdoor seating for 150 with spectacular views of the Hudson River, a
special events stage and advanced sound system, large multi-media screens for
movie and sports nights, and dozens of charging stations. A marketplace offers
fresh, local produce and other artisanal ingredients for students to bring home
to cook in their residence hall or off-campus housing.
The impressive fireplace and surrounding lounge is named in
honor of renowned chef Daniel Boulud, and was made
possible by a generous gift from a large group of his friends and associates in
celebration of his recent 60th birthday. “There is a certain emotion about
sitting around fire. It’s soothing. It’s relaxing. It’s about gathering. It’s
about sharing. It’s about celebrating. It’s also about just ‘chilling out,’” says
Chef Boulud. “Students need a place where they can
gather, meet, chill out, and yet be inspired.”
The grand opening celebration included the unveiling of an
eight-foot egg sculpture standing outside the building. Clad in a
highly-reflective chrome finish, and designed by Dillon Works of Mukilteo, WA,
the 1,100-pound art installation brings The Egg to life through a visual
representation of one ingredient professional chefs cannot do without.
Learn
more about The Egg and experience an aerial fly-through of the new facility by
visiting us online.
Photo Captions and
Hi-Res Images:
Photo 1 (top photo): President Tim Ryan “cracks open” the crate containing an eight-foot egg sculpture
to mark the grand opening of The Egg student dining venue at The Culinary Institute
of America on June 29, 2015. (CIA/Phil
Mansfield)
Photo 2: Some of the
dining concepts at The Egg, the new venue at The Culinary Institute of America that
is home to cutting-edge student dining options and innovative education programs. (Scott D. Snell/CIA)
Photo 3: Staff at
The Egg will be serving approximately 2,500 meals a day to students, faculty, and
staff at The Culinary Institute of America. (CIA/Phil
Mansfield)
Photo 4: The Brooklyn
Brewery at the CIA is home to the college's Art and Science of Brewing course, and
the products of the class will available to the public at the restaurants on the
Hyde Park campus beginning this fall. (CIA/Phil
Mansfield)
Photo 5: Daniel Boulud (left) poses with friend Joel Buchman and a life-size
cutout of himself at Le Cercle de Feu de Daniel Boulud. The fireplace and lounge area in The
Egg at The Culinary Institute of America was a gift from Buchman and other colleagues
of Boulud in honor of the renowned chef's 60th birthday. (CIA/Phil Mansfield)
Photo 6: The Egg at
The Culinary Institute of America provides innovative student dining options. “The
Line” will be staffed by students in the college's High-Volume Production Cookery
classes. (CIA/Phil Mansfield)
Photo 7: Smoked Tofu Ramen Bowl is just one of the diverse healthful food offerings at The Egg, the new student dining venue at The Culinary Institute of America. (CIA/Phil Mansfield)
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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