The Culinary Institute of America
The Culinary Institute of America
It’s the philosophy of Tim Prosinski ’94, foodservice director at the Berlin Public Schools in Connecticut, that if schools are committed to teaching kids the right way to apply math and science, they should teach them the right way to eat. In his estimation, it’s just as important. After years in the hotel and restaurant business, Tim made the change to school food ostensibly because … [Read more...]
Like many CIA freshmen, Eddie Ledesma arrived on campus with aspirations of becoming an executive chef. But after returning from externship, he discovered his true passion. "The restaurant classes, the wines course, the bachelor's courses...they all really helped foster a love for the front of the house." So after graduating from the BPS program, Eddie joined The Ritz-Carlton in Naples, FL as … [Read more...]
It was while studying in the CIA's library that Charles LaMonica '79 first began to recognize that Sally Lewis '79 was his soul mate. And while he won't divulge exactly what he said standing there among the books that caught her attention and won her heart, he will reveal that Sally has been the partner of a lifetime—in and out of the kitchen. After graduating and getting married, the two … [Read more...]
Amy Greenberg is senior vice president of Citigroup Executive Services in New York City, where she is responsible for the organization's executive dining, conference center and meeting management, and multimedia and telepresence. After graduating from The Culinary Institute of America in 1980, Ms. Greenberg began her career in contract foodservice with the Saga Corporation as chef-manager for … [Read more...]
