Learn About CIA Programs at Blue Hill at Stone Barns

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This press release just in from the CIA:

THE CULINARY INSTITUTE OF AMERICA TO HOLD ADMISSIONS RECEPTION AT
BLUE HILL AT STONE BARNS
Aspiring Culinarians to Receive $500 Grant

Hyde Park, NY, August 12, 2008 – Budding chefs, bakers, and foodservice industry leaders: The Culinary Institute of America (CIA) in Hyde Park, NY is coming to Pocantico Hills for an Admissions reception. Future CIA students in attendance can earn a $500 grant to study at the CIA.

Held at Blue Hill at Stone Barns, 630 Bedford Rd., on Thursday, September 4 at 1 p.m., the reception gives up-and-coming culinarians a chance to learn about CIA degree programs. Prospective students qualify for the $500 grant by submitting a completed application—including essay, official transcript, and letter of recommendation—at the event.

The college is now enrolling students for 2009 entry dates for both its bachelor’s and associate degree programs in culinary arts and baking and pastry arts. Representatives will be on hand to discuss the benefits of a CIA education, as well as further scholarship options.

Foodservice is a major growth industry and interest in culinary careers is rising among both career changers and “traditional” college students. The National Restaurant Association estimates a record $558 billion in sales for 2008—more than $1.5 billion per day! CIA graduates land prestigious jobs in a variety of restaurant careers. In addition to being top chefs, pastry chefs, and bakers, CIA alumni are leaders in catering, research and development, education, food styling, food journalism, and many other food-related fields.

Students must register for this reception in advance by calling 1-800-CULINARY, as space is limited. To learn more about The Culinary Institute of America, visit www.ciachef.edu.

Founded in 1946, The Culinary Institute of America is an independent, not for profit college offering bachelor’s and associate degrees, as well as certificate programs, in either culinary arts or baking and pastry arts. As the world’s premier culinary college, the CIA has a network of more than 37,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Cat Cora, Harold Dieterle, Steve Ells, Todd English, Duff Goldman, Sara Moulton, Charlie Palmer, and Roy Yamaguchi. The college has campuses in New York (Hyde Park), California (The CIA at Greystone, St. Helena), and Texas (San Antonio), as well as a New York City location (The CIA at Astor Center, Manhattan). In addition to its degree programs, the CIA offers courses for professionals and food enthusiasts, as well as wine education. For more information, visit the CIA online at www.ciachef.edu.

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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