I had the pleasure of visiting the Culinary Institute of America’s Hyde Park Campus this week.
You know the CIA.
They’ve done a food allergen awareness video series for food service professionals in which I participated. CIA is also home to Chef Richard Coppedge, who wrote Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College and whom I interviewed at the end of last year for HealthCentral.com. Most importantly, CIA houses the brilliant chefs of tomorrow.
Yes, CIA is the foremost culinary school in America.
I was given a personal tour by Chef Elizabeth Briggs. (Thank you again, Chef Briggs!)
Grand entry way:
As she took me around the aromatic and hallowed halls of this former Jesuit monastery, she introduced me to chef after chef who expressed to their sympathy for food allergic community and their wish to arm their future chef with the necessary tools to face this increasing challenge in the foodservice industry.
Me and GF Chef Coppedge as he packs up GF goodies for me:
After my tour, I dined with the CIA Food Allergy Student Group. We laughed, we ate; we traded horror stories and happy stories: we bonded. Here we are post lunch:
They have formed a support/action group for their fellow students, chefs and food service professionals who have dietary restrictions. Four hundred students at CIA have registered their special dietary needs with the central registry. That’s a fifth of the student body [unless I didn’t calculate my math correctly and that is entirely poss; I’m not “math girl”]. This student group is motivated to get the word out and I’m sure the administration will support their efforts.
What a fun day! Thank you CIA!