To The Culinary Institute of America, San Antonio
Greetings from President Ryan ¡Bienvenido! The Culinary Institute of America, San Antonio is an important and vital center for the college, and I’m pleased to welcome you to campus to share in the excitement. Our mission for this campus, first and foremost, is to support aspiring culinarians in their drive for success in the foodservice industry. As such, our educational programs in San Antonio build on the college’s great heritage: the CIA has prepared more than 44,000 alumni to become chefs and foodservice professionals. Our dream is also to study and promote regional Latin American cuisines, highlighting their culinary complexity and healthfulness while further elevating them to their rightful places among the great cuisines of the world. Join us as we celebrate fabulous food, time-honored cooking traditions, and the spirit of this great city. I wish you an unforgettable visit and invite you to come back often.
Dr. Tim Ryan ’77
Dr. Tim Ryan is the first alumnus and faculty member to serve as president of the college. His bold vision to advance culinary education and industry services draws from his unique background of culinary, business, and educational accomplishments.
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THE WORLD’S PREMIER CULINARY COLLEGE Since 1946, The Culinary Institute of America (CIA) has set the standard for excellence in culinary education. Our faculty, facilities, and academic programs enable aspiring and seasoned culinary professionals to excel in a wide variety of careers in the foodservice and hospitality industry. At The Culinary Institute of America, San Antonio, you’ll get a taste of what makes the CIA so special. You’ll see how everything we do supports our mission of providing the world’s best professional culinary education in accordance with our core values of excellence, leadership, professionalism, ethics, and respect for diversity.
HISTORY OF THE CIA The CIA was founded in 1946 in downtown New Haven, CT by Frances Roth and Katharine Angell to provide culinary training for World War II veterans. In 1972, the college moved to its current location in Hyde Park, NY, the former Jesuit novitiate St. Andrew-on-Hudson. In 1995, the CIA’s first branch campus, The Culinary Institute of America at Greystone, opened in St. Helena, CA in the heart of the legendary Napa Valley. The college continued to expand its reach in the U.S. and abroad, establishing the CIA San Antonio branch campus in 2008 and opening the CIA Singapore campus in 2010. From its humble beginnings more than 65 years ago with just 50 students, the not-for-profit CIA today enrolls more than 2,800 students in its degree programs, approximately 3,000 students in its professional development programs, and more than 3,500 in its courses for food enthusiasts.
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THE EVOLUTION OF A DREAM The story of the CIA San Antonio began at the site of the historic Pearl Brewery, on the San Antonio River just north of downtown. After the brewery closed in 2001, it was purchased by Silver Ventures, Inc., with plans to revitalize the property while preserving its historic integrity. Silver Ventures CEO Kit Goldsbury, a San Antonio native with a lifelong passion for Latin American food and a successful career in foodservice, wanted to give back to the city and industry he loved. He joined forces with The Culinary Institute of America in an extraordinary partnership to make a dream— el sueño—come true: a new education and research center that would raise the profile of Latin American cuisines and culinary traditions, with Latino chefs at the forefront of the movement. With the CIA providing faculty and consulting services, a pilot program in culinary arts was developed and, in 2006, the first class of students graduated from the program. The following year, the college formally announced its partnership with Mr. Goldsbury, which included a generous gift earmarked for creating and expanding the San Antonio campus and establishing the El Sueño Scholarship for students at both the Hyde Park and San Antonio campuses. In 2008, the CIA San Antonio became an official branch campus of the college. Following the opening of a new 30,000-square-foot expansion for the CIA San Antonio in October 2010, the education programs continue to grow. Located at the gateway to Latin America, the CIA San Antonio campus attracts a unique blend of future chefs, food lovers, and established culinary leaders.
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PROGRAMS AT SAN ANTONIO Degree and Certificate Programs The CIA San Antonio’s Associate in Applied Science (AAS) degree programs in culinary arts and baking & pastry arts are based on the proven curricula offered at the college’s Hyde Park, NY campus. AAS culinary arts students study both classic and contemporary culinary methods, practice cooking techniques, and prepare fabulous global cuisine. Students in the AAS baking and pastry arts program practice fundamental baking and pastry skills, study baking ingredients, and create delicious confections. Additionally, the Latin Cuisines Certificate Program (LCCP) at the CIA San Antonio gives students the indepth knowledge and culinary specialization to make their mark on the food world. They become immersed in the unique ingredients, culinary techniques, and cultural traditions that span this rich region, and explore the foods of Mexico, Brazil, Peru, Central America, the Caribbean, and more. Professional Development Programs Created to promote diversity in the U.S. foodservice industry, the Center for Foods of the Americas offers a variety of educational opportunities for industry professionals. • Continuing Education: The CIA San Antonio offers a wide selection of culinary courses for foodservice professionals, including ProChef ® Certification. • Latin Flavors, American Kitchens Conference: Our annual leadership program highlights the world heritage of Latin cuisines, their future on American menus, and the advancement of Latin American culinary professionals.
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Food Enthusiasts Programs Culinary Boot Camps, one-day Taste of CIA Cookbooks classes, and culinary demos are also offered in San Antonio. Boot Camps attract “foodies” both nationally and internationally, while the cookbook classes and short demonstrations provide food enthusiasts a great opportunity to take a taste of the CIA experience. Custom Programs The CIA offers customized programs that focus on new product, recipe, and curriculum development for professionals in the food industry, as well as team-building activities for those who don’t typically work in the kitchen but would like to for a day. 210-554-6400 • www.ciachef.edu
CIA SAN ANTONIO RESTAURANTS The student-staffed NAO restaurant is a culinary tapestry of Latin ingredients, traditions, and culture. A spectacular showcase for flavors of the New World, NAO’s menu features Latin American dishes rooted in tradition and creatively reinterpreted using new perspectives, ingredients, and techniques. Diners enjoy fresh, seasonal plates that pay homage to the great cuisines of Latin America in a warm and inviting atmosphere. The CIA Bakery Café offers fine espresso, coffees, and teas along with a wide array of breakfast pastries, artisan breads, and desserts. Open to the public, the café also provides light lunch selections including soups, salads, sandwiches, savory pastries, and flatbreads, as well as chilled agua frescas, soft drinks, beer, and wine.
CIA FACULTY More than 150 instructors from 16 countries make up the CIA’s prestigious faculty at its campuses in Hyde Park, St. Helena, San Antonio, and Singapore. These dedicated teachers offer industry credentials and experience that are unmatched in culinary education. www.ciachef.edu | 7
CELEBRATED ALUMNI Graduates instantly become part of the CIA’s 40,000strong alumni network. That means when they’re looking for a job at a restaurant, hotel, or resort just about anywhere in the world, there’s a good chance they’ll find a CIA graduate working in a leadership position there—someone who knows and appreciates the skills and professionalism students get from the CIA, because they did too. Alumni of the CIA’s associate degree program include San Antonio’s very own Johnny Hernandez ’89 of La Gloria and True Flavors, Andrew Weissman ’96 of Il Sogno, and Doug Horn ’92 of Dough Pizzeria. Other accomplished CIA graduates include: • • • •
Grant Achatz ’94, chef/owner, Alinea and Next Anthony Bourdain ’78, chef, author, TV personality Michael Chiarello ’82, owner, Bottega Cat Cora ’95, Food Network’s Iron Chef America; partner, Kouzzina by Cat Cora
• Steve Ells ’90, founder and CEO, Chipotle Mexican Grill • Todd English ’82, owner and executive chef, The Olive Group • Duff Goldman ’98, owner, Charm City Cakes • En-Ming Hsu ’92, gold medal-winning U.S. World Cup pastry team captain • Melissa Kelly ’88, co-owner, executive chef, and proprietor, Primo • Sara Moulton ’77, host, Sara’s Weeknight Meals • Charlie Palmer ’79, chef/restaurateur, The Charlie Palmer Group • Alfred Portale ’81, executive chef/owner, Gotham Bar and Grill • Michael Symon ’90, Food Network’s Iron Chef America; owner, Lola and Lolita • Roy Yamaguchi ’76, chef/owner, Roy’s Restaurants
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OTHER CIA LOCATIONS Main Campus—Hyde Park, NY Bachelor’s and associate degree programs, professional development programs, food enthusiast programs The CIA’s main campus in New York’s scenic Hudson River Valley offers 41 professionally equipped kitchens and bakeshops; five award-winning, student-staffed restaurants; culinary demonstration theaters; a dedicated wine lecture hall; a center for the study of Italian food and wine; a nutrition center; an 86,000-volume library; and a storeroom filled to brimming with the finest ingredients, many sourced from the bounty of the Hudson Valley. The CIA at Greystone—St. Helena, CA Associate degree programs, certificate programs, professional development programs, food enthusiast programs Rich with legendary vineyards and renowned restaurants, California’s Napa Valley offers students a truly inspiring culinary learning environment. At the center of it all is the CIA at Greystone—a campus like no other, with dedicated centers for flavor development, professional wine studies, and menu research and development; a 15,000-square-foot teaching kitchen space; demonstration theaters; and the Ivy Awardwinning Wine Spectator Greystone Restaurant. The CIA Singapore—Singapore Bachelor’s degree program Thanks to the CIA’s historic partnership with the Singapore Institute of Technology, the college is offering its renowned degree program in Asia for the first time. With state-of-the-art facilities on the campus at Temasek Polytechnic and world-renowned CIA faculty, the CIA Singapore provides a unique educational experience. Located on the banks of the Bedok Reservoir, the campus features teaching kitchens, classrooms, and the student-staffed Top Table Restaurant; more than 140,000 volumes of texts and e-resources in the Temasek library; and computer labs. www.ciachef.edu | 9
TRAVEL DIRECTIONS The Culinary Institute of America, San Antonio, 312 Pearl Parkway, Building 2, is conveniently located less than 10 miles from the San Antonio International Airport. From the airport, start out going north on Airport Boulevard and turn right. After 0.4 miles, take a slight left onto Airport Exit/Airport Boulevard, then turn right onto S. Terminal Drive. Follow for 0.3 miles, and then turn left onto N US-281/McAllister Freeway. Merge onto US-281 S via the ramp on the left towards downtown San Antonio. Continue for 6 miles, and take the Josephine Street exit towards Grayson Street. Stay straight to go onto Avenue A. Turn left onto Pearl Parkway.
WHERE TO STAY The following accommodations are located in San Antonio, TX, within 10 minutes of the CIA. Please note that external sites are not endorsed by the CIA; the listing is provided solely for your convenience. Aloft San Antonio Airport 838 NW Loop 410, 1-877-462-5638, 210-541-8881 El Tropicano Riverwalk Hotel 110 Lexington Avenue, 1-800-972-3480, 210-223-9461 Hotel Contessa 306 W. Market Street, 210-229-9222 Hotel Valencia Riverwalk 150 East Houston Street, 1-866-842-0111, 210-227-9700 Marriott TownePlace Suites San Antonio Downtown 409 E. Houston Street, 210-271-3444 Omni La Mansi贸n del Rio 112 College Street, 210-518-1000 Sheraton Gunter Hotel 205 East Houston Street, 210-554-1788 The Westin Riverwalk, San Antonio 420 West Market Street, 1-877-999-3223, 210-224-6500
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CIA SAN ANTONIO CAMPUS AND PEARL BREWERY SITE MAP 1. CIA San Antonio Main Building: CIA Bakery Café Indoor Parking Garage 2. Outdoor Kitchen, CIA San Antonio 3. San Antonio River and River Walk 4. Pearl Farmers Market 5. La Gloria–Restaurant owned by CIA alumnus Johnny Hernandez ’89 6. Sandbar Fish House & Market– Restaurant owned by CIA alumnus Andrew Weissman ’96 7. il Sogno–Restaurant owned by CIA alumnus Andrew Weissman ’96 8. The Twig Book Shop–Offers CIA cookbooks and texts 9. Melissa Guerra store– Offers CIA Masters Collection® cookware and CIA merchandise V. Visitor/Guest Parking
For more information about the Pearl site, including additional shops and attractions, visit www.atpearl.com.
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For Your Information DEGREE PROGRAM 1-800-CULINARY (285-4627) 210-554-6400 PROFESSIONAL AND FOOD ENTHUSIAST PROGRAMS 1-800-888-7850 GENERAL INFORMATION 210-554-6400 CIA BAKERY CAFÉ 210-554-6464 WEBSITES www.ciachef.edu www.ciaprochef.com The CIA at Greystone and the CIA San Antonio are branches of the CIA, Hyde Park, NY. The CIA Singapore is an additional campus. ©2012 The Culinary Institute of America Photography: Keith Ferris, Ben Fink, Greg Harrison, and Michael White
The Culinary Institute of America, San Antonio 312 Pearl Parkway, Building 2, Suite 2102 San Antonio, TX 78215