More than a cooking school - CIA Sizzle

"Top Chef" Hung Huynh Addresses CIA Graduates

Winner of Bravo Reality Show Returns to Alma Mater

Hung Huynh, executive chef at New York City's Solo and winner of the third season of the television series Top Chef, addressed 67 graduates at commencement ceremonies at The Culinary Institute of America (CIA) on Tuesday, November 25, 2008.

"I got here through hard work, determination, and the will to succeed," said Huynh, a 2002 CIA graduate, whose family immigrated to Pittsfield, MA from Vietnam when he was child. "Follow your heart. Follow your dreams. And don't be afraid."

Two of Huynh's brothers are also CIA alumni. He told the newest recipients of associate degrees from the college, "We're graduates of the most prestigious cooking school in the world. People will look to us and come to us for answers."

In addition to his success on Top Chef, Huynh, 30, was one of eight finalists to represent the United States at the 2009 Bocuse d'Or international cooking competition.

CIA Alumni and Current Student Featured on Top Chef: New York

Six from CIA on Bravo Show's New Season; 3 of 4 Winners Have Been Graduates

When Top Chef: New York debuts on Bravo network on November 12, five graduates of The Culinary Institute of America (CIA) and a current senior at the Hyde Park, NY college will be competing for the title of "Top Chef."

Of the 17 challengers, the fifth season of the popular cooking competition program includes:

* Leah Cohen '03 of Scarsdale, NY, sous chef at Centro Vinoteca in New York City
* Ariane Duarte '88 of Verona, NJ, chef/owner of CulinAriane in Montclair, NJ
* Patrick Dunlea '09 of Quincy, MA, a senior at the CIA pursuing his bachelor's degree in Culinary Arts Management
* Danny Gagnon '02 of New Hyde Park, NY, executive chef at the Babylon Carriage House on Long Island
* Lauren Hope '06 of Cincinnati, OH, tournant at Jag's Steak and Seafood in her hometown
* Jamie Lauren '00 of New York City, executive chef at Absinthe in San Francisco

The winner of the show will earn $100,000 in seed money to help open a restaurant. CIA alumni won each of the first three seasons of Top Chef. Harold Dieterle '97, earned the first "Top Chef" title. Ilan Hall '02 followed by wining the second season. Hung Huynh '02 outlasted all challengers on the show's third season.

CIA students and graduates have been successful on other reality cooking shows as well. Christina Machamer '08 won the most recent season of Hell's Kitchen on Fox network during her sophomore year in Hyde Park and Heather West '03 was the winner of that program's second season. Four of the eight finalists on Next Iron Chef on the Food Network last year were alumni, including winner Michael Symon '90 and runner-up John Besh '92.

CIA Student is the Winner of Television's Hell's Kitchen

Christina Machamer, a 2008 graduate of The Culinary Institute of America (CIA), survived the wrath of Gordon Ramsay to become the winner of the fourth season of Fox Network's Hell's Kitchen. The St. Louis, MO native was still a student at the CIA when the reality cooking competition was taped last fall. Machamer outlasted fellow CIA graduate Louis Petrozza in the final episode, which aired on Tuesday, July 8.

The unscripted program features celebrity chef Ramsay putting the contestants through a series of intense kitchen challenges. The British chef is known for his volatile temper. By winning, Machamer becomes senior chef at Ramsay's newest restaurant, Gordon Ramsay at The London West Hollywood in California.

Machamer, 26, graduated from the CIA this past February with an associate degree in culinary arts. She took some time off from her sophomore year at the college to take part in the taping of the show. When she returned to school, she could not tell her classmates about her experiences on the show or how well she did.

Machamer and Petrozza were among 15 chefs selected to compete in the latest season of Hell's Kitchen. Petrozza, a 1983 CIA graduate, is a catering director in Charlotte, NC.

Another Culinary Institute of America graduate, Heather West '03, won season two of Hell's Kitchen. CIA alumni have also had success on other TV cooking competitions: the first three winners of Bravo's Top Chef are graduates, as is the winner of The Next Iron Chef on the Food Network, Michael Symon '90.

Stars of Bravo's Top Chef Turn Up the Heat this Summer with an Exclusive Series of Eight Classes at The Culinary Institute of America at Astor Center

Fans of Bravo's Emmy-nominated television series, Top Chef, will have a unique opportunity to learn the culinary arts from their favorite contestants this summer. Through a special partnership between The Culinary Institute of America (CIA), the world's premier culinary college, and Bravo comes Top Chef: The Class @ the CIA. This new series of courses will give Top Chef fans and food enthusiasts the opportunity to watch their favorite Top Chef contestants in action as they create personal recipes at the CIA at Astor Center in downtown Manhattan.

Top Chef: The Class @ the CIA will feature eight separate demonstration classes led by a chef from the Top Chef series. Classes run from 6:30–9:30 p.m. and will be held July 7, 14, and 21; August 4, 18, and 25; and September 8 and 15. Top Chef personalities leading the classes include CIA alumni Marcel Vigneron '02, Dale Talde '98 and Jennifer Biesty '92 plus Casey Thompson, Dale Levitski, Sam Talbot and Tre Wilcox. Also teaching a very special class will be the winner of Top Chef Season 4.

"For Top Chef fanatics, this new CIA series is a dream come true," said Laura Pickover '95, director of food enthusiast programs at The Culinary Institute of America. "No other culinary school will be offering this one-of-a-kind exclusive series with Top Chef contestants. Dedicated foodies will have a front-row seat as these superstars of the kitchen create the type of magic that originally made them Top Chef fan favorites.

"Since the winners of the first three Top Chef seasons were CIA alumni," Ms. Pickover added, "it made sense that CIA was the organization selected to create these Top Chef culinary classes."

"'Top Chef' fans are true foodies who will be able to embrace the show as well as the skills they tune-in for every week through this terrific collaboration," said Ellen Stone, Vice President, Consumer Marketing, Bravo. "We are very excited to work with such a well-known and distinguished organization."

Enrollment for Top Chef: The Class @ the CIA is limited to 36 attendees per class. Tuition is $195 per person.

Each chef will prepare a signature dish which appears in the Top Chef cookbook, plus two complementary dishes. Attendees will savor tastings of all meals prepared, plus a specialty cocktail paired with the dishes. All attendees of Top Chef: The Class @ the CIA will receive a copy of the newly released Top Chef: The Cookbook which they can have their favorite chef sign. The fun and informative program will feature a question-and-answer period that will allow attendees to quiz the Top Chefs.

Top Chef is the #1 rated food show on cable television.

The Culinary Institute of America at Astor Center is located at 399 Lafayette St. in the heart of Manhattan's East Village. To register for Top Chef: The Class @ the CIA, call 1-800-888-7850 or visit the Web site at www.ciachef.edu/enthusiasts/programs.

The Culinary Institute of America to Host Two Casting Calls for Season Five of Top Chef

As previously announced by the network, Bravo's Emmy-nominated hit creative competition series Top Chef will be returning for a fifth season later this year. To date all three winners of Top Chef have been graduates of The Culinary Institute of America: Harold Dieterle, Ilan Hall, and Hung Huynh. To celebrate the winning streak of its alumni, the CIA is welcoming Top Chef to both its brand new Manhattan location, The CIA at Astor Center, and to its main campus in Hyde Park, NY this May for two casting calls.

Saturday, May 10, 10 a.m.-2 p.m.
The Culinary Institute of America
Ecolab Theatre, Admissions Building
1946 Campus Drive
Hyde Park, NY

Sunday, May 11, 10 a.m.-2 p.m.
The Culinary Institute of America at Astor Center
(Above Astor Wine and Spirits)
399 Lafayette Street at East 4th
New York, NY

Open calls for chefs interested in competing in the high-stakes culinary competition series will be held in additional cities across the country starting this week. Additional casting information for these series is available at www.BravoTV.com/casting.

Bravo's Top Chef offers a fascinating window into the competitive, pressure-filled environment of world-class cooking and the restaurant business at the highest level. The series--hosted by Padma Lakshmi and presided by head judge Chef Tom Colicchio--features 16 aspiring chefs who compete for their shot at culinary stardom and the chance to earn the prestigious title of "Top Chef." Each episode holds two challenges for the chefs. The first is a quick-fire test of their basic abilities and the second is a more involved elimination challenge designed to test the versatility and inventiveness of the chefs as they take on unique culinary trials such as working with unusual and exotic foods or catering for a range of demanding clients. The challenges not only test their skills in the kitchen, but also help determine if they have the customer service, management, and teamwork abilities required of a "Top Chef." The competing chefs live and breathe the high-pressure lifestyle that comes with being a master chef, and each week someone is asked to "pack up their knives" and go home.

Top Chef: Chicago is produced by Magical Elves. Dan Cutforth and Jane Lipsitz, who also produce the Emmy Award-nominated Project Runway, Step It Up & Dance, and Top Design for Bravo, return as executive producers. Shauna Minoprio also serves as executive producer.

The Culinary Institute of America congratulates Hung Huynh, class of 2002, as Bravo's new "Top Chef"

All three seasons of the popular program have now been won by CIA graduates.

Hung Huynh is the winner of the third season of Top Chef on the Bravo TV Network. Chef Huynh received his associate degree from The Culinary Institute of America (CIA) in 2002. In the show's final episode, Hung was one of three remaining challengers from the original group of 15 contestants. With the aid of his special celebrity "sous-chef" and famous CIA alumnus, Rocco DiSpirito, Chef Huynh took home a $100,000 grand prize for winning the reality show.

Three CIA alumni have now won all three seasons of Top Chef on Bravo. Harold Dieterle, who graduated from the CIA in 1997, earned the title of "Top Chef" during the first season of the program. Chef Dieterle recently opened his first restaurant, Perilla, in New York City.

Ilan Hall was the winner of the second season of Top Chef. Chef Hall received his associate degree from the CIA in 2002, and then received his 30-week baking & pastry certificate from the CIA's California campus in 2003.

Chef Huynh, 29, is currently Executive Sous Chef at Guy Savoy in Las Vegas. His resume reads like a tour of outstanding restaurants – Guy Savoy, Aureole, Lespinasse, Per Se, Manhattan Ocean Club – and it's indicative of his talent. Born in Vietnam and trained in classic French and Asian cuisines, he likes to combine them in a style that is light, clean and fresh. He also loves seafood because he says there are a million varieties and flavors to combine. Chef Huynh took on Top Chef as a natural competitor, where he was quoted as saying "I like the pressure. It helps to pump me up and gives me an adrenaline rush."

The Next Iron Chef Premiere

The search for The Next Iron Chef has officially begun on Food Network. The show opened with a dramatic scene that included both the Chairman and Alton Brown on The Culinary Institute of America's  Anton Plaza as they welcomed the eight challengers to the world's premier culinary college. 

The first challenge featured a test of speed and dexterity in the CIA's gym, followed by a duo of desserts -- one of which needed to feature savory ingredients like tripe, chorizo, or catfish.

Besh, executive chef of Restaurant August, Besh Steak, Lüke and La Provence in New Orleans, won the evening's challenge by creating a trio of catfish desserts, one of which included a catfish and grape chocolate truffle!

All three graduates of The Culinary Institute of America, chefs Michael Symon ’90, Jill Davie ’96 and John Besh ’92, made the cut during the premiere episode of The Next Iron Chef on the Food Network, and will continue on to the next round this coming Sunday, October 14th at 9pm.

Chef Traci Des Jardins and her knives were sent packing.

Did you miss the first episode? Catch up on what you missed by visiting www.foodnetwork.com/nextironchef

CIA is transformed into Kitchen Stadium for Food Network's The Next Iron Chef

The Culinary Institute of America prepares to take the spotlight as the hallowed halls of this former Jesuit Seminary are transformed into Kitchen Stadium for the premiere of The Next Iron Chef. The new Food Network reality show cranks up the burners -- and the stakes -- for eight challengers that hope to earn the world's most coveted culinary title: Iron Chef.

The Next Iron Chef recorded on location at the CIA

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These eight top chefs from around the country will compete to join the ranks of Cat Cora (CIA '96), Mario Batali, Bobby Flay, and Masahuru Morimoto and be launched into instant international fame. The sizzling primetime show kicks off on Sunday, October 7th at 9 p.m. ET/PT.

Three of the eight contestants are CIA alumni: John Besh, CIA '92 (Executive Chef, Restaurant August, Besh Steak, Lüke and La Provence, New Orleans, LA); Michael Symon, CIA '90 (Executive Chef & Owner, Lola and Lolita, Cleveland, OH), and Jill Davie, CIA '96 (Executive Chef, JOSIE, Santa Monica, CA). The other five candidates hail from across the United States: Chris Cosentino (Executive Chef, Incanto, San Francisco); Traci Des Jardins (Executive Chef & Co-Owner, Jardinière, Mijita and Acme Chophouse, San Francisco); Gavin Kaysen (Chef de Cuisine, El Bizcocho at the Rancho Bernardo Inn, San Diego); Morou Ouattara (Executive Chef & Owner, Farrah Olivi, Washington, DC); and Aarón Sánchez (Executive Chef & Owner, Centrico and Paladar, New York).

The taping of The Next Iron Chef was conducted during the college's three-week summer break, typically a period involving campus construction projects. However, this past July a team of more than 70 Food Network producers, directors, and technicians occupied the CIA for almost two weeks to stage and tape the first three episodes of the show.

"Taping a show of this magnitude is no simple task for the college," explains Dr. Tim Ryan, President of The Culinary Institute of America. "Since more than two dozen CIA kitchens, classrooms, and offices were required by The Next Iron Chef shoot, we could only participate when the college was not in session. The July timing was perfect, so the CIA was pleased to work with Food Network on this exciting program that celebrates culinary excellence."

The six episodes of The Next Iron Chef will take the contestants from The Culinary Institute of America in Hyde Park, NY, to Europe to compete in the food fight of their professional lives. Over the course of the show, the judges – Michael Ruhlman (James Beard Foundation Award-winning author, cookbook author and food writer), Andrew Knowlton (Restaurant Editor of Bon Appétit magazine) and Donatella Arpaia (restaurateur and owner of acclaimed New York City restaurants davidburke&donatella and Anthos) – will ask the chefs to demonstrate their speed, artistry, innovation, resourcefulness, creativity under pressure, and leadership skills as they strive to attain the level of greatness that makes them worthy to be America's next Iron Chef.

"We wish our graduates Jill Davie, John Besh, and Michael Symon all the best in this challenge," added Dr. Ryan. "Their commands of the culinary arts deserve to be recognized, and the college is proud of their candidacies for the title of Iron Chef."

The winner will be revealed during the show's finale on Sunday, November 11th, at 9 p.m. ET/PT and will begin reign as Iron Chef with the premiere of the new season of Iron Chef America on Sunday, November 18, 2007. The Next Iron Chef is produced by Triage Entertainment.

The Culinary Institute of America congratulates Matthew Finkel as the recipient of The CIA Scholarship and Food Network Opportunity of a Lifetime

Matthew Finkel, age 18, has been selected as the first-ever winner of The Culinary Institute of America Scholarship and Food Network Opportunity of a Lifetime. This scholarship will cover all of his expenses for both the associate and bachelor's degree programs at the CIA.

Matthew was chosen from a pool of hundreds of applicants to the college. A Bronx native, he lives with his father, sister, and grandmother in New York's Co-Op City. His mother, Michele Finkel, lives in Buffalo, NY. Matthew learned that he was receiving the award on national television, as part of The Food Network Awards show that aired on Sunday, April 15th.

Academy Award winner Catherine Zeta-Jones, Golden Globe nominee Aaron Eckhart, and Drusilla Blackman, the CIA's Vice President of Enrollment, announced that Matthew was chosen for the award. Then, his favorite Food Network personality, Alton Brown, presented him with the award trophy, in the shape of an over-sized slice of silver "cake."

When his mother was diagnosed with Retinitis Pigmentosa, a disease that robbed her of her eyesight, Matthew started to learn to cook; he was just 6 years old. The youngest of four siblings, he spent many hours working alongside her in the kitchen, as she was no longer able to cook a homemade meal alone.

While his mother taught Matthew how to cook, the person who truly inspired Matthew to become a chef was his grandfather. Starting with scrambled eggs, he taught him the fundamentals and encouraged him. No matter what Matthew made - good or bad - his grandfather was always happy to sample his cuisine.

At the age of 17, Matthew experienced the most challenging period of his life. He learned that his grandfather's recently diagnosed lung cancer had spread into his brain, with no hope of recovery.

Matthew lovingly cared for the man who inspired him to cook. He lifted him in and out his wheelchair, prepared his meals, and took care of him after school – all while trying to complete his senior year and graduate. Unfortunately, Matthew's grandfather did not live to see graduation day. Despite all of this, Matthew graduated with a 3.5 GPA in June 2006.

After high school, Matthew first honed his kitchen skills at a local pizzeria. He then became a prep cook at the Max Brenner Chocolate Shop, a haven for chocolate lovers in New York's East Village. Here he was promoted to line cook, then expediter. At this point in his short career, Matthew realized he had a passion for food, and he was inspired to apply to The Culinary Institute of America in Hyde Park, NY. His goal was to become a pastry chef.

With the help of his extraordinary award, Matthew started his CIA journey March 6, 2007. As a student in The Culinary Institute of America's 38-month bachelor's degree program, he will earn a degree in Baking and Pastry Arts Management. His long-term goal is to open his own bakery.

Cooking School Pays Off: CIA Grad Wins "Top Chef"

The Culinary Institute of America is proud to congratulate Ilan Hall '02 the winner of the second season of "Top Chef" on the Bravo network. Ilan beat out fellow CIA grad Marcel Vigneron'04 on the program finale which aired January 31. Marcel graduated from the CIA's Bachelor's Degree program. Ilan and Marcel were the remaining finalists from the original group of 15 contestants. Hall, 24, took home a $100,000 grand prize that came with winning the reality show. A native of Long Island, he has worked in Florence, Italy, and for Chefs Tom Colicchio at Craft and Mario Batali and Joseph Bastianich at Casa Mono in New York City.

CIA alumni have been the winners of both seasons of "Top Chef." Harold Dieterle '97 took the top prize in the first competition.