New branch will ‘demonstrate how CIA teaching, research add value to industry’
The Culinary Institute of America has created a new organization to spearhead its initiatives on topics not directly related to food instruction. The Industry Leadership and Advancement Division, jointly led by Victor Gielisse at the Hyde Park, N.Y., campus and Greg Drescher at the Greystone campus in St. Helena, Calif., will oversee corporate and alumni relations, strategic partnerships, conferences, new media and consulting services, and also coordinate the culinary school’s ...
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