Eye on the `90s
Related Articles
- CIA, black culinarians host scholarship dinner. Prewitt, Milford // Nation's Restaurant News;2/27/95, Vol. 29 Issue 9, p62
Reports on the fundraising black tie dinner sponsored by the Black Culinary Alumni Chapter of the Culinary Institute of America. Speakers; Participating chefs; Photographs.
- Culinary Institute starts smoking with first cigar dinner. // Nation's Restaurant News;4/24/95, Vol. 29 Issue 17, p35
Reports on Culinary Institute of America's first cigar dinner at Saint Andrew's Cafe in New York City.
- CIA launches Napa Valley facility, eyes vintage year for restaurant. Liddle, Alan // Nation's Restaurant News;10/30/95, Vol. 29 Issue 43, p1
Reports on the Culinary Institute of America's launching of its Wine Spectator Greystone Restaurant public dining venue in Napa Valley, California. Features of the facility; Cost of the facility; Menu offered in the restaurant.
- CIA adds food and beverage division. // Nation's Restaurant News;4/1/96, Vol. 30 Issue 13, p39
Reports that the Culinary Institute of America added the Food and Beverage Institute to its educational division to increase the college's ventures in publishing, videotape production, software development, online services and broadcasting. Promotion of officers in line with the reorganization.
- A time of knead. Houten, Ben Van // Restaurant Business;02/01/2000, Vol. 99 Issue 3, p15
Reports on the Culinary Institute of America's opening of the Apple Pie Bakery Cafe in its New York City campus in February 2000. Growth in popularity of specialty bakery cafes across the United States; Business hours of the Apple Pie Bakery Cafe; Number of items on the cafe's menu.
- CIA serves a meal that's fit for a prince. // Nation's Restaurant News;06/16/97, Vol. 31 Issue 24, p75
Reports on the Culinary Institute of America's hosting of a lunch for Prince Andrew Duke of York and 18 other guests in the school's Escoffier Restaurant.
- Degrees of uncertainty. Klara, Robert // Restaurant Business;05/15/97, Vol. 96 Issue 10, p29
Focuses on the Culinary Institute of America's growing problem with forged culinary arts diplomas. Events that have shed light on the problem; Incorrect information used in the forged diplomas; Similar problems encountered by other schools; Suggestion of National Restaurant Association counsel...
- CIA at fifty. Zuber, Amy // Nation's Restaurant News;1/8/96, Vol. 30 Issue 2, p37
Presents information on the Culinary Institute of America (CIA) which celebrates its 50th anniversary in 1996. Management team; What CIA does; History of the institute; Comments from Susan Feniger, co-chef and co-owner of Border Grill, Santa Monica, California.
- A gourmet holiday. Holler, Janis Frawley // Sarasota Magazine;May96, Vol. 18 Issue 5, p26
Features the Bird and Bottle Inn in Garrison, New York, and the Culinary Institute of America (CIA) in New York City. Bird and Bottle Inn's features; Amenities; Prices; CIA's historical background; Contact information.
- CIA strikes gold, raises $40 million. // Nation's Restaurant News;09/15/97, Vol. 31 Issue 37, p49
Reports on the New York-based Culinary Institute of America's (CIA) Golden Anniversary Campaign, a fund-raising campaign which started in the year 1992. Campaign's raising of more than $40 million as of September 15, 1997.