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CIA News: Latin Cuisines Highlighted; Halliday Addresses Grads


Ken Halliday at CIAThe CEO behind the redevelopment of San Antonio’s Pearl Brewery complex delivered the commencement address at The Culinary Institute of America (CIA) campus Friday, April 11.

Ken Halliday of Silver Ventures advised graduates about the importance of passion and priorities during the ceremony. Within the last decade, Silver Ventures has turned Pearl into an emerging urban culinary and cultural destination along the River Walk. The CIA opened a campus at Pearl in 2008.

“If you do what you are really passionate about, you will excel at it and you won’t work a day in your life,” Halliday told 10 recipients of Associate in Applied Science (AAS) degrees in culinary arts.

Halliday encouraged students to keep a balance between their careers and personal lives, something he didn’t learn until he was diagnosed with cancer in 2010.

“It was a heck of a wake-up call. My priorities were suddenly in sharp focus. I saw clearly what was really important,” said Halliday, adding that he is now doing well medically. “Be clear about what your priorities are and then objectively ask yourself if you are honoring your priorities in how you are living your life.”

In addition to an AAS in culinary arts, students at the CIA San Antonio can also major in baking and pastry arts.  As part of their studies during sophomore year, students work at Nao: New World Flavors, a public restaurant on campus. Generous financial aid is available through the college’s El Sueño initiative and other scholarship opportunities.

Latin Cuisines Concentration underway May 5 for CIA Hyde Park students

 

Preparing Pork Pibil, a traditional Mexican dish at the CIA.

Preparing Pork Pibil, a traditional Mexican dish at the CIA.

A group of students from The Culinary Institute of America (CIA) campus in Hyde Park, New York, is preparing to spend the first semester of senior year at the college’s campus in San Antonio, focusing on the ingredients, techniques, and cultural traditions of Latin American cuisines. It is part of the CIA’s Latin Cuisines Concentration, which launches on May 5—Cinco de Mayo.

The students, pursuing bachelor’s degrees in culinary arts management from the CIA, will study the foods of Mexico and other Latin American cuisines that are ripe for broader exposure in the United States, including those of Brazil, Peru, Central America, and the Caribbean. They will explore the nuances of flavor development and culinary expression of these cuisines, while learning from expert faculty and visiting instructors, such as award-wining chef Rick Bayless, all under the direction of CIA Chef Sergio Remolina.

Students also will be immersed in the history and cultures of these nations and regions.

The Latin Cuisines Concentration gives students in-depth knowledge and a valuable specialization in some of the world’s most exciting cuisines. Latin meals account for an estimated one-third of all ethnic restaurant sales in the United States. And, the students will be gaining this in-depth knowledge while spending 15 weeks in San Antonio—the gateway to Latin America. During the semester, students will present several special dinners that will be open to the public.

Chef Remolina comes to San Antonio to head the program after six years as an assistant professor at the Hyde Park campus, where he was the opening executive chef of the CIA’s Bocuse Restaurant and taught Cuisines of the Americas. A former executive chef at the Mexican Embassy in Paris, Chef Remolina was also executive chef and owner of restaurants in Mexico City and Cuidad Juarez.

The CIA’s Latin Cuisines program joins existing beverage management and farm-to-table cooking held at the college’s Greystone campus in California’s Napa Valley.

From CIA, Jeff Levine, Hyde Park, N.Y.

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Culinary Institute of America SA Recognized for Diversity


Hyde Park,  NY– The  National Restaurant Association on Wednesday presented its 2011 Faces of Diversity Inspiration Award recognizing programs at the CIA’s campus in San Antonio.

CIA President Dr. Tim Ryan and San Antonio entrepreneur and philanthropist Kit Goldsbury shared a dream they call “El Sueño” — a dream of a future where Latino chefs have greater opportunities in the food world.

Tim Ryan, left, CIA President, and Kit Goldsbury of Silver Ventures investment firm, celebrate at the Grand Opening of the Culinary Institute of America in San Antonio last year.

“One of the major aspects of the dream is to provide a world class culinary education to young Latinos, so they can rise through the ranks of the industry to leadership—and hopefully ownership—positions,” Dr. Ryan said. “The second part of the dream is our desire to elevate the quality and exposure the American dining public has to the depth and breadth of all forms of Latino foods.”

Mr. Goldsbury donated $35 million to the CIA to help the dream become a reality. That happened when The Culinary Institute of America, San Antonio officially became the college’s third campus in 2008 and opened expanded facilities there two years later.

The CIA San Antonio now offers an associate degree program based on the same proven curriculum offered at the college’s main campus in Hyde Park, NY. In addition, the facilities include the Center for Foods of the Americas, where chef-researchers document and teach traditional cooking methods of Mexico and Latin America for professionals and food enthusiasts.

The National Restaurant Association presented the CIA and Goldsbury’s Silver Ventures investment firm with its Faces of Diversity Inspiration Award during its 2011 Public Affairs Conference in Washington, DC.

“The accomplishments of the CIA in helping young students achieve better education and career options are admirable and inspiring. Their action exemplifies what is best about our industry and the many opportunities it provides,” said Dawn Sweeney, president and CEO of the National Restaurant Association.

Since the CIA San Antonio opened, it has graduated 180 students from its culinary arts program, with many choosing to continue their degree education by transferring to the Hyde Park campus.

“We can make a real difference and help young Latinos assume positions of leadership and ownership, and we’re quite confident that will happen,” Dr. Ryan said.

For more information about the National Restaurant Association Inspiration Award, and a complete list of 2011 Faces of Diversity Award winners, visit www.restaurant.org/diversity.

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