Keller Joins The Culinary Institute of America
Board of Trustees
Keller, one of America's most inventive and celebrated chefs,
was appointed to The Culinary Institute of America (CIA) Board
at the college's annual meeting on Thursday, October 14, 2010.
Keller is perhaps the most influential chef in the nation-if
not the entire world," said CIA President Dr. Tim Ryan.
"Countless CIA students aspire to work with him, and many
more hope to be similarly accomplished one day. We are delighted
to welcome Chef Keller to our distinguished Board of Trustees,
where his leadership and presence will further reinforce the
CIA's position as the world's premier culinary college."
Keller is the only American-born chef to hold multiple three-star
Michelin Guide ratings, with The French Laundry in Yountville,
CA and Per Se in New York City. He is also chef and owner of
Ad Hoc in Yountville, Bouchon in Yountville and Las Vegas, and
Bouchon Bakery in Yountville, Las Vegas, and New York City.
Keller won the James Beard Award for Outstanding Chef in 1997
and was named America's Best Chef by Time magazine in 2001.
The French Laundry was honored as the World's Best Restaurant
by the UK-based Restaurant magazine in 2003. Two years later,
the same magazine named Per Se the Best New Restaurant in the
World. Chef Keller also serves as president of the Bocuse d'Or
the beginning of my career there were very few options for a
young cook to receive a formal education. I instead learned
from reading, watching, practicing and working for any chef
that would teach me," explains Chef Thomas Keller. "I
was happy and at home in a kitchen working with food. My world
was in the kitchen no matter how many hours or how hot it was.
And it was this constant perseverance that allowed me to grow
and become more accomplished in my career. My hope then was
to one day own a restaurant. As it turned out my dreams did
become reality and for that I am forever grateful to all those
who helped me reach my goals.
Now, another dream that I could not have foreseen-my becoming
a Trustee of the CIA, the most prestigious culinary school in
the world-has come true once more. Be assured that I will do
my best to be of service, so that the next generations of young
culinarians may also realize their own dreams someday."
CIA Board of Trustees consists of 25 highly respected leaders
in the foodservice industry and business world. They provide
guidance and act in an advisory manner for the college, and
are not compensated for their services.
in 1946, The Culinary Institute of America is an independent,
not-for-profit college offering bachelor's and associate degrees
in culinary arts and baking and pastry arts, and certificate
programs in culinary arts and wine and beverage studies. As
the world's premier culinary college, the CIA has a network
of more than 40,000 alumni that includes industry leaders such
as Grant Achatz, Anthony Bourdain, Michael Chiarello, Cat Cora,
Steve Ells, Todd English, Duff Goldman, Sara Moulton, Charlie
Palmer, and Roy Yamaguchi. The college has campuses in New York
(Hyde Park), California (The CIA at Greystone, St. Helena),
and Texas (San Antonio), and an international location in Singapore.
In addition to its degree programs, the CIA offers courses for
professionals and enthusiasts, as well as consulting services
for the foodservice and hospitality industry. For more information,
information on the listed expert(s), click appropriate link.
L. Timothy (Tim) Ryan
CONTACT: Stephan Hengst of the Culinary Institute
of America, +1-845-905-4288, firstname.lastname@example.org