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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?