Waldy Malouf, senior director of food and beverage operations, leads CIA staff, students, and guests in a toast to legendary chef Paul Bocuse, who recently passed away. Fittingly, the tribute took place in the college’s Bocuse Restaurant, which was named in his honor when it opened in 2013. Hailed as “the most important chef in history” by CIA President Tim Ryan, Chef Bocuse had a profound impact on the food world, and CIA faculty and students continue to be inspired by his example.
Learn more at: http://www.ciachef.edu
CIA Academic programs: http://www.ciachef.edu/cia-academics
CIA Restaurants: http://www.ciarestaurantgroup.com
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers bachelor’s degrees in management, culinary arts, culinary science, and applied food studies, and associate degrees in either culinary arts or baking and pastry arts. The college also offers executive education through its Food Business School along with certificate programs and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of nearly 50,000 alumni includes innovators in every area of the food business. The CIA has locations in New York, California, Texas, and Singapore.