Greystone Welcome Brochure

The Culinary Institute ofAmerica at Greystone

Welcome

2 | The Culinary Institute of America at Greystone

Dr. Tim Ryan is the first alumnus and faculty member to serve as president of thecollege. His bold vision to advance culinary education and industry services drawsfrom his unique background of culinary, business, and educational accomplishments.

Dr. Tim Ryan

Greetings from President RyanWelcome to The Culinary Institute of America atGreystone, the West Coast campus of the world’s premierculinary college. Visiting Greystone opens a window intoall the Napa Valley has to offer—the sun-drenched beautyof the landscape, the vitality of the culinary scene, andthe abundance of great food and wine.

As you tour our campus, you’ll experience a specialenergy that springs from the creativity and passion ofthe Greystone community—food, wine, and educationprofessionals; aspiring culinarians and oenophiles; andpeople who simply appreciate fine food and wine.

Savor world flavors in our Wine Spectator GreystoneRestaurant. Learn to taste ingredients like a chef at theFlavor Bar. Visit the Vintner’s Hall of Fame. Stroll andexplore the Cannard Herb Garden. Enjoy a culinarydemonstration in the De Baun Theatre and browse ourcampus store. Learn about the property’s rich past as ahistoric winery and the college’s longtime commitmentto excellence in education and industry innovation.

We hope you enjoy your visit today, and invite you tocome back often.

www.ciachef.edu/california | 707-967-1100 | 3

THE WORLD’S PREMIER CULINARY COLLEGEFor more than 60 years, The Culinary Institute ofAmerica (CIA) has been setting the standard for excel-lence in culinary education. Our faculty, facilities, andacademic programs prepare aspiring culinarians andseasoned professionals to excel in a wide variety ofcareers in the world of food and wine.

At The Culinary Institute of America at Greystone, you’lldiscover what the CIA is all about. You’ll see how every-thing we do supports our mission of providing theworld’s best professional culinary education, along withsupporting our core values of excellence, leadership, pro-fessionalism, ethics, and respect for diversity.

HISTORYThe CIA was founded in 1946 in New Haven, CT byFrances Roth and Katharine Angell to provide culinarytraining for World War II veterans. The first class hadjust 50 students. In 1972, with a student body of 1,000,the CIA moved to its campus in Hyde Park, NY, theformer Jesuit novitiate St. Andrew-on-Hudson. In 1995,the college added The Culinary Institute of America atGreystone on the site of the former Christian BrothersWinery in St. Helena, CA. The campus’s historic land-mark building, with its grand cathedral ceilings andmassive, hand-cut stone walls, was preserved duringrenovations as the facility was transformed into anexceptional venue for learning in the heart of Califor-nia’s renowned Napa Valley.

Today, The Culinary Institute of America also has cam-puses in San Antonio, TX and Singapore, and enrollsapproximately 2,800 students from virtually every U.S.state and 30 countries in its degree programs. It alsodraws about 3,000 students to its professional develop-ment programs and more than 3,500 to its courses forfood enthusiasts.


INNOVATIVE EDUCATIONAL FACILITIESGreystone’s facilities are a testament to the college’slegendary commitment to excellence.

The Teaching KitchensIn Greystone’s spectacular teaching kitchens, studentshave the opportunity to cook on traditional gas burnersand electric radiant burners, use induction technology,and work with equipment from some of the world’sfinest manufacturers. The 15,000-square-foot open floorplan encourages interaction and idea exchange overcooking suites and community dining tables.

Rudd Center for Professional Wine StudiesThis state-of-the-art facility was created exclusively forthe study and evaluation of wine and the pairing ofwine with food. Greystone students learn from topAmerican wine educators in the Rudd Center’s innova-tive classrooms as well as in the surrounding vineyardsand wineries of the Napa Valley.

PROGRAMS AT GREYSTONEThe CIA at Greystone offers degree, certificate, andprofessional development programs, as well as businesssolutions for food industry organizations through its cus-tom programs and research and development consulting.

Associate Degree Program in Culinary ArtsIn the 21-month Associate in Occupational Studies(AOS) degree program in culinary arts, students gainmore than 1,300 hours of hands-on cooking experienceand learn how to control costs, manage people, makefinancial projections, market restaurant concepts, andmuch more. They also put what they learn into actionin the Wine Spectator Greystone Restaurant and on an18-week externship at one of more than 1,200 topfoodservice locations around the world. Students whoearn their associate degree at Greystone can transferthese credits to the CIA bachelor’s degree program inHyde Park, NY.


Associate Degree Program in Baking And Pastry ArtsIn the 21-month Associate in Occupational Studies(AOS) degree program in baking and pastry arts, stu-dents spend 1,300-plus hours working in the kitchensand bakeshops, where they explore the art and scienceof baking and pastry in topics like hearth breads androlls, cookies and tarts, classic and contemporary cakes,and chocolates and confections. They also benefit fromvaluable real-world experience during the 18-weekexternship. Students who earn their associate degree atGreystone can transfer these credits to the CIA bache-lor’s degree program in Hyde Park, NY.

Accelerated Culinary Arts Certificate Program (ACAP)Designed exclusively for graduates of hospitality man-agement, food science, nutrition, and related bachelor’sdegree programs, the 30-week ACAP gives students theculinary knowledge and professional kitchen experi-ence they need to lead a culinary operation andincrease their career marketability.

Accelerated Wine and Beverage Certificate Program(AWBP)The 30-week AWBP is designed for graduates of hospi-tality management and culinary arts managementdegree programs, as well as others with qualified indus-try experience. Students gain a deep understanding ofwines and beverages, helping them advance throughthe ranks to top positions in a wide variety of careerchoices.

Admissions Information SessionsProspective students can take a closer look at the CIAat Greystone’s degree and certificate programs at thecollege’s Admissions Information Sessions. For aschedule of upcoming information sessions, visitwww.ciachef.edu/admissions/california/events.asp orcall 1-800-CULINARY (285-4627) to reserve a spot.


Professional Wine StudiesProfessional wine studies at the CIA features the mostcomprehensive portfolio of in-depth wine courses inthe United States. Our one- to five-day classes andpopular wine immersions provide high-level, practicalwine education for professionals in the wine, food, andhospitality industries. Students can also earn profes-sional wine certification at two levels of mastery.

Professional Development ProgramsThe CIA’s professional development programs offer

education and business solutions for the foodservice

industry. Courses, from foundation to advanced stud-

ies, emphasize hands-on skill development and practi-

cal knowledge in the culinary arts, baking and pastry

arts, management, and more.

ProChef® CertificationHands-on skill verification is a cornerstone of the

ProChef® Certification program, which grants certifica-

tion from the CIA at three levels of proficiency. To

date, more than 1,000 CIA ProChef certifications have

been awarded to foodservice professionals.

Courses for Food EnthusiastsFood enthusiasts hone their skills in the Greystonekitchens. They can experience the excitement andintensity of the professional kitchen in hands-on, multi-day CIA Boot Camps; spend Weekends at the CIA incookbook-inspired classes or two-hour food and wineexplorations; and indulge their passion for food, wine,and cooking in California’s Wine Country duringSophisticated Palate™. Visit the California Branchpage at www.ciachef.edu to learn more about theseprograms.


CIA FACULTYMore than 140 instructors from 16 countries make upthe CIA’s prestigious international faculty at the HydePark and Greystone campuses, representing the broad-est base of industry experience of any culinary schoolin the world. The CIA’s education team also includesthe most American Culinary Federation-Certified Mas-ter Chefs (CMCs) in culinary education.

CIA faculty and staff have authored many books forboth students and the home cook, including TheProfessional Chef ®, Exploring Wine, Baking and Pastry:Mastering the Art and Craft, One Dish Meals, and Grilling.

CELEBRATED ALUMNIThe CIA is represented around the world by more than40,000 successful alumni who lead in every segment ofthe industry. They include:

Grant Achatz ’94, chef/owner, AlineaAnthony Bourdain ’78, chef, author, TV personalityMichael Chiarello ’82, owner, Bottega; author; TVpersonalityCat Cora ’95, Food Network’s Iron Chef America; partner,Kouzzina by Cat CoraSteven Ells ’90, founder and CEO, Chipotle MexicanGrill chainTodd English ’82, owner and executive chef, The OliveGroupDuff Goldman ’98, Food Network’s Ace of CakesJohnny Hernandez ’89, executive chef/owner, La GloriaEn-Ming Hsu ’92, gold medal-winning U.S. World Cupof Pastry team captainMelissa Kelly ’88, co-owner, executive chef, andproprietor, PrimoSara Moulton ’77, host, Sara’s Weeknight MealsCharlie Palmer ’79, chef/restaurateur, The CharliePalmer GroupAlfred Portale ’81, executive chef/owner, Gotham Barand GrillMichael Symon ’90, Food Network’s Iron Chef America;owner, Lola and LolitaRoy Yamaguchi ’76, chef/owner, Roy’s Restaurants

1. Historic Greystone Cellars Main Building:1st floor north: Ecolab Theatre,Administration offices, Safety/Security,Berns HospitalityArea

1st floor south: Spice Islands Marketplace,Viking Range Kitchen, De Baun Theatre,Chocolate Laboratory

2nd floor north:Wine Spectator Greystone Restaurant

2nd floor south: Vintners Hall of Fame

3rd floor north: Teaching Kitchens,Shunsuke Takaki Baking Center

3rd floor south:Ventura Foods Center for Menu R&D,Education offices

CIA AT GREYSTONE CAMPUS MAP


2. Guest House Residence Hall

3. Rudd Center for Professional Wine Studies

4. Recycling and Biodiesel Plant

5.Williams Center for Flavor Discovery

6. Cannard Herb Garden

7. Vineyard Lodge I Residence Hall

8. Vineyard Lodge II Residence Hall

V. Visitor/Guest Parking

R. Resident Student Parking

C. Commuter Student Parking

�. All parking lots are handicap–accessible



EXPERIENCE GREYSTONEThere are so many ways to sample the CIA at Greystone:

Demonstrations in the De Baun TheatreGet a taste of what professional and aspiring chefs learnat Greystone by attending one of our public cookingdemos, held in the De Baun Theatre. Visit our websitefor the demo schedule. Reservations: 707-967-2320 orwww.ciachef.edu/california.

Wine Spectator Greystone RestaurantLocal, seasonal ingredients are the inspiration for thecuisine of our award-winning restaurant, which featuresan American take on world flavors. The dazzling restau-rant space, created by noted designerAdam Tihany,offers a view of the chefs at work from every hand-crafted table. Vineyard-view terrace dining is availablein season. Open Sunday–Thursday, 11:30 a.m.–9 p.m. andFriday–Saturday, 11:30 a.m.–10 p.m. Reservations: 707-967-1010 or the Restaurants page at www.ciachef.edu

Spice Islands Marketplace and Flavor BarThe Spice Islands Marketplace, Greystone’s campusstore, is located on the first floor of the main building.The Marketplace offers a list of over 1,300 book titles,many that are difficult to find elsewhere, as well as aselection of professional cooking and baking equip-ment, school supplies, health and beauty aids, gourmetfood and ingredients, and gift items ranging fromsweatshirts to glassware to souvenirs. The store featuresa Flavor Bar where guests can experience flavordynamics firsthand, in tasting exercises created by CIAfaculty. At the Flavor Bar, unique ingredients such asolive oil and artisan chocolates are featured for com-parative tastings. Additional artisan and signature con-fections created by the AOS in baking and pastry artsstudents are for sale. Open daily, 10 a.m.–6 p.m. Call707-967-2309 or shop www.ciachef.edu/california/store.asp.


Special EventsWith our historic Greystone building as the backdrop,your special event will be unforgettable. Our chefs andsommelier will custom design your menu, perfectlypaired with wines to complement the flavors of yourmeal. Whether you’re hosting a wedding, corporateevent, or other celebration, you can relax, knowingthat every detail will be attended to by Greystone’sseasoned staff. For information, please contact SpecialEvents Sales and Marketing at 707-967-2307.

Tours of Historic GreystoneTo complete your CIA at Greystone experience, weoffer 30-minute tours of the historic Greystone buildingand campus. The tour features the Brother TimothyCorkscrew Museum, Breitstein Collection in the Vint-ners Hall of Fame, Rudd Center for Professional WineStudies, Greystone Herb Garden, and a view of theCIA Teaching Kitchen (please note that we do notoffer public access to the Teaching Kitchen). Tourtimes are 11:45 a.m., 2:45 p.m., or 5 p.m.

You can add a tour reservation to a cooking demon-stration reservation (please see preceding informationunder “Demonstrations in the De Baun Theatre”).Otherwise, tours are offered on a first-come, first-servedbasis the day of your visit and are available at theSpice Islands Marketplace. Tickets are $10 per person,tax included. Up to two children under the age of 12are free when accompanied by a paying adult.

To ensure the safety of our students and faculty, photos are notpermitted inside any classrooms, kitchens, restaurants, or diningareas at the CIA. Photos can be taken outside on the grounds ifthey are for personal use only and do not interfere with thenormal functions of the college, as determined by the Office ofSafety and Security. Photography of CIA personnel and facili-ties for commercial purposes must be approved in advance bythe CIA’s Media Relations Office in Hyde Park, NY.


TRAVEL DIRECTIONSThe CIA at Greystone is located 11⁄2–2 hours north ofSan Francisco in the heart of the Napa Valley. The col-lege is 1⁄4 mile north of the town of St. Helena, at 2555Main Street.

BY PLANEThe following airports are within two hours of the CIA.

Directions from San Francisco International Airport: Follow101 North towards San Francisco, the Bay Bridge, andI-80 East (towards Sacramento). Cross the Bay Bridgeand go approximately 30 miles to the Carquinez Bridge(toll required). After the bridge, get in the right lane forabout 2 miles. Take the Highway 37/Columbus Park-way exit and bear left up the ramp. Go west approxi-mately 2 miles and turn right onto Highway 29 toNapa. Head northwest on Highway 29 for approxi-mately 30 miles. Highway 29 and Main Street are thesame within the city limits of St. Helena. The CIA atGreystone is approximately 1⁄4 mile north of the townof St. Helena on the left.

Directions from Oakland International Airport: FollowHegenberger Road to I-880 towards downtown Oak-land. Go approximately 6 miles and bear right ontoramp for I-980 (California Highway 24, Walnut Creek).Turn right onto ramp for I-580 towards San Francisco.Bear to the left as I-580 turns into I-80 East (Sacra-mento). Travel towards and cross the Carquinez Bridge(toll required). After the bridge, get in the right lane forabout 2 miles. Take the Highway 37/Columbus Park-way exit and bear left up the ramp. Go west approxi-mately 2 miles and turn right onto Highway 29 toNapa. Head northwest on Highway 29 for approxi-mately 30 miles. Highway 29 and Main Street are thesame within the city limits of St. Helena. The CIA atGreystone is approximately 1⁄4 mile north of the townof St. Helena on the left.


BY CARFrom San Francisco: Take 101 North through San Fran-cisco to Highway 37. Take Highway 37 East for 7 milesto Highway 121. Take Highway 121 North, and thenfollow it to the east for 15 miles to Highway 29. TakeHighway 29 North 19 miles to the CIA. The CIA isjust 1⁄4 mile north of downtown St. Helena on the leftside of the road.

From East Bay Area: Take Highway 80 East to Highway37. Take Highway 37West for 2 miles to Highway 29.Take Highway 29 North 29 miles to the CIA. The CIAis just 1⁄4 mile north of downtown St. Helena on theleft side of the road.

From Sacramento: Take Highway 80 West to Highway12 (Napa exit) West (Highway 12 is 5 miles past Fair-field). Take Highway 12 West towards Napa for 15miles to Highway 29. Take Highway 29 North 22 milesto the CIA. The CIA is just 1⁄4 mile north of downtownSt. Helena on the left side of the road.

From Santa Rosa: Take 101 North to River Road/Guerneville (Calistoga exit). Turn right off freewayonto Mark West Springs Road and follow for 10 miles.Turn left onto Petrified Forest Road for 5 miles. Turnright onto Foothill Blvd, which will become Highway29. Drive south on Highway 29 for 8 miles. After youpass Deer Park Road, the CIA will be on your right.


EXPLORE THE NAPA VALLEYAre you planning to see more of the Napa Valley whileyou’re in Wine Country? Check out napavalley.com, agreat resource for information about the region’s vine-yards, restaurants, lodging, spas, and more.

WHERE TO STAYThe following lodgings are all located in St. Helena, CA.

El Bonita Motel, 1-800-541-3284Harvest Inn, 1-800-950-8466Hotel St. Helena, 707-963-4388The Inn at Southbridge, 707-967-9400Meadowood Resort, 1-800-458-8080Vineyard Country Inn, 707-963-7077White Sulphur Springs Retreat & Conference Center

707-963-8588Wine Country Inn, 707-963-7077


FOR YOUR INFORMATIONIf you have any questions, we’ll be happy to help. Justgive us a call at one of the following numbers, orcheck out our websites for more information.

Degree and Certificate Programs1-800-CULINARY1-800-285-4627

Professional Development, Professional WineStudies, and Food and Wine Enthusiast Programs1-800-888-7850

Spice Islands Marketplace and Flavor Bar1-888-424-2433

Wine Spectator Greystone Restaurant707-967-1010

Cooking Demonstation and Tour Reservations707-967-2320

General InformationGreystone: 707-967-1100Hyde Park: 845-452-9600

Web Siteswww.ciachef.eduwww.ciaprochef.com

CIA SOCIAL NETWORKThere are plenty of ways to stay in touch with theCIA—become a friend of the college on Facebook, fol-low us on Twitter at CIACulinary, or check out ourYouTube page.

Always ready when you are, the CIA Gift Card is theideal way for you or your favorite foodie to experiencethe college’s restaurants, programs, books, and DVDs.Call 1-866-242-7787 and order yours today.

The Perfect Gift

The CIA at Greystone and the CIA San Antonio are branches of the CIA, Hyde Park, NY.

The CIA Singapore is an additional campus.

©2011 The Culinary Institute of America

Photography: Camille Charpentier, Faith Echtermeyer, Keith Ferris, Terrence McCarthy, and

David Wakely

The Culinary Institute of America at Greystone2555 Main StreetSt. Helena, CA 94574

Documents

Greystone Welcome Brochure