Content about Hyde Park

March 22, 2011
Adrià plans El Bulli Foundation
Ferran Adrià plans for a culinary "think tank" once El Bulli closes this summer
December 2, 2010
Fine Dining Hall of Fame: Stella!
Multicultural flavors dominate the menu at French Quarter restaurant
November 8, 2010
CIA’s Texas campus celebrates Latin cuisine
Mission for new San Antonio campus is to elevate Latin American cuisines
October 11, 2010
CIA debuts third campus in San Antonio
School to focus on the cuisine of Latin America
September 10, 2010
The latest chefs on the move
Tracey Bloom, Bernard McDonough, David Martinez and others
August 9, 2010
On the menu: Bocado

When Todd Ginsberg graduated from The Culinary Institute of America in Hyde Park, N.Y., he wanted a career in fine dining. 


And he got one. He cooked at the much-lauded Dining Room at the Ritz-Carlton in Atlanta and went on to work for Alain Ducasse in New York and at Lucas Carton in Paris. As chef of Asher restaurant in Roswell, Ga., he picked up a AAA four-diamond award.


But along the way his plan to work in fine-dining changed.


July 23, 2010
The latest chefs on the move
A look at recent job changes among chefs across the country.
July 15, 2010
CIA's Escoffier Restaurant cuts lunch service
The school's classic French restaurant is also getting a face lift.
July 12, 2010
Up to the challenge
Over a June lunch of grilled octopus and sushi, Jeff Tunks is fretting about rising food costs at his five Washington, D.C.-area restaurants. The oil crisis in the Gulf of Mexico pushed his May numbers 2 percent higher at his seafood-centered concepts, and he knows fish prices won’t drop any time soon.

March 18, 2010
SLIDE SHOW: CIA honors industry’s finest
NEW YORK The Culinary Institute of America held its annual fundraising gala Thursday night, honoring...
February 22, 2010
Darden, Quiznos unveil green strategies
Darden Restaurants and Quiznos became the latest restaurant companies to embrace eco-friendly measures as sustainability...
February 21, 2010
CIA names managing director for San Antonio campus
David Kellaway has been named managing director of The Culinary Institute of America’s third campus, in San Antonio.
February 16, 2010
Raising the safety bar
A quick trigger finger on the soda gun and a bottle of commercial sour mix...
February 6, 2010
James Kent to lead U.S. Bocuse d'Or team
HYDE PARK N.Y. James Kent, sous chef of Eleven Madison Park in New York...
February 6, 2010
James Kent to lead U.S. Bocuse d'Or team
HYDE PARK N.Y. James Kent, sous chef of Eleven Madison Park in New York...
December 20, 2009
2009 Year in Review: A toast to the winners
Sally Smith, president and chief executive of Buffalo Wild Wings, earned the 2009 Gold Plate...
November 1, 2009
On the Cutting Edge: Steve Ells
As the founder, chairman and co-chief executive of Chipotle Mexican Grill Inc., Steve Ells is...
October 12, 2008
Under the Toque: Sonya Jones savors Sweet Auburn’s success in Atlanta
A conversation with Sonya Jones doesn’t last long before she laughs—out loud and from the...
July 13, 2008
Under the Toque: Foster’s Grille fosters neighborhood feel
Shawn Foster has climbed his way up the ranks from dishwasher to corporate chef and...
May 25, 2008
Spanish-language training speaks to U.S. demographics, albeit softly
The lesson on how to make sauces finally clicked for Gustavo Calderon, a former restaurant...
May 14, 2008
Dunkin' pledges $1M to CIA
CANTON Mass. Dunkin’ Brands Inc., parent of the Dunkin’ Donuts and Baskin-Robbins quick-service chains, Wednesday...
May 4, 2008
Chef/Innovator: Paul Carr
Paul Carr, senior director of culinary for Aramark, exerts a strong influence over the approximately...
February 10, 2008
CIA mainstay Amendola spread hospitality throughout industry
The last time I spoke with Joe Amendola face to face was at Nation’s Restaurant...
December 2, 2007
Under the Toque: Jamie Lauren is top dog at San Francisco’s Absinthe
Like many chefs, Jamie Lauren, whom The San Francisco Chronicle named a “Rising Star Chef”...
November 18, 2007
Felder: Women in culinary education mentor the next generation of chefs
Women Chefs & Restaurateurs, an organization that promotes the advancement of women in the industry,...
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