"Favorite Son of San Antonio" Inspires Graduates at His Alma Mater

Johnny Hernandez '89 Delivers Commencement Address at CIA's Hyde Park Campus

Hyde Park, NY, May 24, 2012 – Johnny Hernandez, named one of the top five Latino Chefs in the United States by Siempre Mujer magazine, returned to the college that launched his thriving career as commencement speaker at The Culinary Institute of America (CIA) Hyde Park, NY campus on Thursday, May 24, 2012.

"You have chosen the most exciting career in the most exciting industry in the world today," Hernandez told 88 recipients of associate degrees in culinary arts and baking and pastry arts. "We are at the center of every celebration, because nothing significant happens without food."

The 43-year-old San Antonio, TX native remembered the advice of his late father, who only had a second grade education, but whose work ethic inspired him to become the chef and entrepreneur he is today: "You have to do what you love, so you don't have to work."

Hernandez's love has resulted in an expanding restaurant empire that includes La Gloria Ice House, adjacent to the CIA's San Antonio campus, along with Casa Hernán and True Flavors Catering Company. Two more restaurants and his first cookbook are in the works.

In presenting Chef Hernandez with the college's Gold Medal following the address, CIA President Tim Ryan called him "a favorite son of San Antonio."

"Today marks the beginning of a great future that is only limited by your ability to dream big...with the solid foundation of the great culinary education you received here at the CIA," Hernandez, who earned his CIA degree in 1989, advised graduates. A member of the college's Alumni Council and Latin Foods Advisory Board, he has been a strong supporter of the CIA San Antonio, raising funds for college scholarships through his annual Paella Challenge contest.

Photo Caption:

San Antonio chef Johnny Hernandez '89, congratulates graduates of The Culinary Institute of America after delivering the commencement address at the Hyde Park, NY campus on May 24, 2012. (Photo credit: CIA/Phil Mansfield)

Media Contact:

Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

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The Culinary Institute of America Names New Director of Consulting

Culinary Science Expert Ted Russin Joins College

Hyde Park, NY, May 23, 2012 – Culinary scientist Ted Russin has joined The Culinary Institute of America (CIA) as director of consulting. Mr. Russin is responsible for directing the college's services for and relationship with the food industry, including consulting, custom training programs, licensing, and donor support. He works closely with industry clients on menu and recipe development projects and research & development programs.

CIA Consulting is a division of the college that brings the CIA's creativity, technical knowledge, and thought leadership to foodservice. By offering direct access to the college's preeminent skills and experience, CIA Consulting has built a strong platform in the food world, focusing on culinary innovation, product design and strategy, and other industry services.

Ted Russin came to the CIA from CP Kelco in San Diego, CA, where, as research scientist for customer support and applications, he was responsible for food product development and technical support for chefs, foodservice businesses, and retail food product customers. In his role, he brought together marketing, sales, technical service, and R&D teams to manage the company's Culinary Inspired Innovation initiative.

Mr. Russin was host and creative development consultant for the Cooking Channel special Geek-A-Licious in 2011, and a consulting expert and editor for the gels, thickeners, and foams chapters in Nathan Myhrvold's groundbreaking book, Modernist Cuisine. He was also a product and process development chemist for Oleanergie F2001, Inc. in Saint-Hyacinthe, Quebec and a research chemist for the Canadian government agency Agriculture and Agri-Food Canada. His research focusing on ingredient functionality and new product development has been published in leading industry and peer-reviewed publications.

"After providing science-based strategies throughout the culinary world, I look forward to using the same insights to help advance the industry in my new role," Mr. Russin said.

"Ted's combined business development and food product development experience, coupled with his being a widely recognized culinary and food science expert, makes him highly suited for this unique position," said Certified Master Chef Victor Gielisse, CIA vice president for advancement and business development. "We are extremely pleased to have him join the CIA."

A native of Winnipeg, Manitoba, Ted Russin holds a Master of Science in food science and agricultural chemistry from McGill University in Montreal, Quebec. He earned a Bachelor of Science in food science from the University of Manitoba and a Bachelor of Arts (Honors) in philosophy from the University of Winnipeg.

Photo Caption:

Ted Russin, director of consulting at The Culinary Institute of America. (Photo credit: CIA/Nicola Shayer)

Media Contact:

Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

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The Culinary Institute of America Names Brendan Walsh Culinary Dean

Hyde Park, NY, May 21, 2012 – Brendan Walsh, a celebrated chef in New York City and around the country before joining the faculty of The Culinary Institute of America (CIA), has been promoted to serve as the college's dean of culinary arts. In his new position, he oversees curriculum development and management of the CIA's culinary arts education and is responsible for the quality of academic programming, services, and staffing of culinary arts courses.

"Chef Walsh has demonstrated himself to be a consummate professional with a strong commitment to the college," said CIA Provost Mark Erickson. "He is the perfect person to fill this important role at the college—one that is responsible for keeping the CIA's culinary education unparalleled and will ensure the continued high value of a CIA degree."

A 1980 CIA graduate, Chef Walsh returned to his alma mater in 2008 as a faculty member and, later, associate dean. Before that, he was the owner and executive chef of Elms Restaurant & Tavern in Ridgefield, CT; North Street Grill in Great Neck, NY; and Coyote Grill in Island Park, NY; as well as the founder and president of Chef Brendan Walsh Services/FWF Consulting. Earlier in his career, Chef Walsh held top positions at highly regarded restaurants throughout the U.S., including executive chef of Arizona 206 in New York City, Water's Edge in Long Island City, NY, and Ancient Mariner in Florida, Connecticut, and New York; chef of Gotham Bar & Grill in New York City; and sous chef at Stars in San Francisco.

Photo Caption:

Brendan Walsh '80, dean of culinary arts at The Culinary Institute of America. (Photo credit: CIA/Keith Ferris)

Media Contact:

Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

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