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The Culinary Institute of America inHyde Park NY
CIA FoundersFrances RothKatherine Angell
The New Haven Restaurant Institute1946
St Helena, CAThe CIA at Greystone animates a spectacular 19thcentury stone winery in the heart of California’sNapa Valley.
San Antonio, TXThe CIA, San Antonio, campus, newly created inthe historic Pearl district, embraces the colorfulflavors of the American Southwest and LatinAmerica.
SingaporeThe CIA, Singapore, the college’s firstinternational campus, operates at adynamic, cultural, and culinary crossroadsof Asia.
OUR STUDENTSThe CIA’s diversestudent body includesmore than 3,600undergraduate studentswho come from virtuallyevery state and 30countries.
OUR FACULTYThe CIA faculty consists of nearly 200 accomplished experts in theirprofessional discipline. They share their passion for knowledgethrough teaching, research and service to their academic andprofessional communities.
OUR ALUMNICharlie PalmerRestaurant EntrepreneurCat CoraIron Chef – FoodMedia PersonalitySteve EllsFounder – ChipotleMexican GrillsBarton SeaverJorge CollazoExecutive Chef – NYCPublic SchoolsCIA alumni thrive in every sector of the world of food. They overseeoperations large and small; they are restaurateurs, mediacelebrities, entrepreneurs, and advocates for change.Director, Healthy Sustainable FoodProgram – Harvard SPH
FoodMatters
Where we were.And a little bit of where we went.Change in Food Consumption in the Last 100Years in the United States.190020005 lbs a year170 lbs a year053 gallons a yearOils4 lbs a year74 lbs a yearCheese2 lbs a year30 lbs a yearMeat140 lbs a year200 lbs a yearHomegrown Produce131 lbs a year11 lbs a year21002757SugarSoft DrinksDailyCaloric Intake“This dangerously low intake of unrefined plant foods is what guarantees weakened immunity to infectiousdisease, frequent illnesses and a shorter life span" Dr Mark Fuhrman
Eating and Ethics Every time I eat, something has to dieEverything I eat takes resourcesWhat I choose to eat reflects my valuesWhat I choose to eat supports the peopleand food system I want to support(Michael White, Department of Animal Science, University of Minnesota)
Environmental StewardshipOur Environment is subject to our eatingpracticesMore than 70 percent of the grain and cereals that we growin this country are fed to farmed animals.It takes more than 11 times as much fossil fuel to make onecalorie from animal protein as it does to make one caloriefrom plant proteinMeat consumption per country
Foods that we need to encourageThere are so many messages!What the Data is telling us about therelationship to Health Whole GrainsLess MeatMore Varied FishMore Plant based foods.
Your Choices can change and arechanging the worldWhat Industry is looking at.Social Responsibility/Fair Trade/Environmental consequences/Communityrelationships/Long term investmentsIt is financially smart for industry to be in front ofthis curveYou affect change by your decisions in the qualityand quantity of the foods you consumeWe know that the future Culinarians are thechange agents in our Food System
The CIA at Greystoneanimates a spectacular 19th-century stone winery in the heart of California’s Napa Valley. San Antonio, TX The CIA, San Antonio, campus, newly created in . America. Singapore The CIA, Singapore, the college’s first international campus, operates at a dynamic, cultural, and culinary
