ENGAGEMENT OPPORTUNITIES

INDUSTRY LEADERSHIP AND ADVANCEMENT2015Strategic Partnerships for Our Future

CONTENTS 2 The CIA Story

6 Thought Leadership Platforms

8 Strategic Initiatives

24 Digital Media and Publishing

28 Engagement Opportunities

36 Building on Excellence

38 CIA Services

40 CIA Venues

41 Partnership Packages

44 At-a-Glance Overview

Hyde Park, NY The CIA’s main campus rises dramatically from a high bluff above New York’s magnificent Hudson River Valley.

WELCOME Food matters to us at The Culinary Institute of America, and we believe

it matters to you. Food has the power to nourish and to heal. Food

can change lives and build community. For our students, food also

challenges and inspires.

Throughout our history, the CIA has engaged in strategic partnerships to

further our educational mission. Each year, we welcome another group

of aspiring culinarians and provide them with the tools, guidance, and

encouragement to become tomorrow’s foodservice industry leaders. From

our degree programs to our industry leadership initiatives, alliances with our

private and public sector partners have played a critical role in establishing

the CIA’s position as the world’s premier culinary college.

Corporate, foundation, and individual support has helped us grow our

industry and advance the role that food and food choices play in society.

By underwriting a wide range of scholarship opportunities, this support

enables us to enroll the best students, regardless of financial need. Thanks

to you, we can attract a faculty that pioneers new research and challenges

the frontiers of our field. Your sponsorship permits us to explore and

develop initiatives that build on our college’s thought leadership platforms

of professional excellence and innovation, health and wellness, world

cuisines and cultures, and sustainability and food ethics.

In this publication, you will find detailed information about our philosophy,

our goals, our programs, and our plans. Whether your interest in

collaborating with us stems from your desire to invest in the future of

our $680 billion industry or in the future of a single student, whether you

need to solve a specific product or menu challenge or address a vital social

imperative, we hope you will join us. We look forward to working with you.

Dr. Victor A. L. Gielisse, CMCVice PresidentAdvancement and Business DevelopmentINDUSTRY LEADERSHIP AND ADVANCEMENT

Greg DrescherVice PresidentStrategic Initiatives and Industry LeadershipINDUSTRY LEADERSHIP AND ADVANCEMENT

THE CIA STORY: FOUNDATION OF LEADERSHIP

In 1946, Frances Roth and Katharine Angell shared a vision that was without

precedent. Marrying the growing demand for skilled chefs and the needs of

veterans returning from World War II, they created the New Haven Restaurant

Institute in Connecticut. It became The Culinary Institute of America (CIA) in

the 1950s and moved to Hyde Park, NY in 1972. The CIA now boasts three

additional campuses in St. Helena, CA; San Antonio, TX; and Singapore. For

nearly 70 years, the CIA’s 46,000 graduates have shared their passion for food as

chefs, industry leaders, and mentors.

PREMIER CULINARY COLLEGEAs the world’s premier culinary college, the CIA sets the gold standard for culinary, baking and pastry, and culinary science degree programs. It continues to drive industry innovation with advanced concentrations in American Food Studies: Farm-to-Table Cooking; Latin Cuisines; and Advanced Wine, Beverage, and Hospitality.

CONTINUING EDUCATIONKnown for continuing education and thought-leadership programs, the CIA spearheads conferences and forums that provide insight into world flavors, food cultures, healthy menus, and culinary innovation. Working with partners such as Harvard School of Public Health, the University of California at Davis, and the MIT Media Lab, the college’s programs are unique within the foodservice community.

NOT-FOR-PROFITA not-for-profit institution, the CIA is accredited by the Middle States Commission on Higher Education, the same organization that accredits universities like Princeton and Columbia. And like these institutions, we pride ourselves on professional excellence, our esteemed graduates, and the ability to provide the very best education to thousands of students each year.

“With all the restaurants and hotels we have created over the years, I still

try to stay rooted in the kitchen, in operations. My ability to consistently achieve excellence and keep fueling a culture of innovation goes back to my

CIA education, and my incredible team. The 70+ CIA graduates working for us are integral to how we renew the strength of our reputation every day.”

Charlie Palmer ’79CHAIRMAN, CIA BOARD OF TRUSTEES

CHEF/OWNER, AUREOLE, CHARLIE PALMER STEAK, AND DRY CREEK KITCHEN

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What sets CIA graduates apart from the rest? Our alumni are the first choice of

leading foodservice and hospitality industry employers around the globe. They

are flavor experts, masters of technique, researchers of world food traditions,

creative geniuses, and are committed to healthful food preparation. We hear

from CEOs and executive chefs that the level of dedication and talent among

our graduates is unsurpassed. In fact, four CIA graduates were included on the

2014 Forbes “30 Under 30 in Food and Drink” list.

Grant Achatz ’94

CHEF/OWNER, ALINEA, NEXT, AND AVIARY

Richard Blais ’98Chef, restaurateur, cookbook author, and television personality Atlanta, GA

Enrique Olvera ‘97 Chef and owner of restaurants in Mexico City and New York City, and founder of the Mesamérica conference Mexico City

Amanda Freitag ’89Chef and owner of Empire Diner; Restaurateur and television personality New York, NY

Sergeant First Class Rene J. Marquis ’92Executive Chef in the U.S. Army Tampa, FL

Johnny Iuzzini ‘94 Pastry chef, cookbook author, and television personality Brooklyn, NY

OUR ALUMNI: LEADING

OUR INDUSTRY

Barton Seaver ’01Director, Healthy and Sustainable Food program at the Center for Health and the Global Environment at Harvard School of Public Health; Chef, Author, National Geographic Fellow Cambridge, MA

Chandra Ram ‘99 Editor, Plate magazine Chicago, IL

Dan Kish ’88Head chef and vice president of food for Panera Bread Millbrook, NY

Carlton McCoy, MS ‘06Wine Director at The Little Nell Aspen, CO

John Mitchell ’89Chief Innovation Officer and Executive Chef at Luvo, Inc. Mill Valley, CA

Phot

o: G

eoff

rey

Smith

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Learning at our campuses takes place in the hands-on environment of the

college’s kitchens and bakeshops, classrooms and laboratories, public restaurants

and cafés, and in our menu research and development collaborative space.

NEW YORKThe CIA’s main campus in Hyde Park, NY offers associate degrees and bachelor’s degrees. It has 41 professionally equipped kitchens and bakeshops, and four award-winning restaurants where our students gain real-world experience. 2014 highlights include:

• The Marriott Pavilion opened officially in April.• A renovation to the library, creating the Library

Learning Commons, was completed.• The Student Recreation Center is undergoing a major

renovation and will reopen as the Student Commons. • The first class for the bachelor’s in culinary science

degree program graduated.

CALIFORNIAThe CIA at Greystone opened in 1995 in St. Helena, CA. It continues to grow as we expand degree concentrations and wine and beverage programs. It is here that we welcome chefs from across the country and around the globe for many of our conferences and leadership summits. 2014 highlights include:

• The first CIA conference produced in collaboration with the MIT Media Lab—reThink Food —was held in November.

• Major renovations are coming to the Greystone public restaurant.

• A greenhouse was built to ensure a year-round supply of fresh herbs and vegetables for The Conservatory Restaurant.

• Wine enthusiast class offerings have expanded, thanks to the new CIA Wine Studies Annex in downtown Napa.

FOUR CAMPUSES, ONE MISSION

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TEXASCIA San Antonio, now in its sixth year, offers associate degrees in culinary arts and baking and pastry arts. An additional focus at the San Antonio campus is educating aspiring Latino culinarians and promoting the flavors and techniques of world-class Latin foods to culinary professionals everywhere. 2014 highlights include:

• A bachelor’s degree concentration in Latin Cuisines was launched.

• The first two events in a new series of quarterly Professional Colleague and Alumni Demos were held on campus to encourage engagement with the local chef community.

• A major redesign of the Library Learning Commons and a new Student Services Center were completed to enhance the student experience.

SINGAPORECIA Singapore, established in 2011, is the CIA’s first international campus. It serves as a dynamic cultural and culinary crossroad, offering a CIA bachelor’s degree in culinary arts in partnership with the Singapore Institute of Technology at the campus of Temasek Polytechnic.

This campus had record applications and enrollment and now, after three graduations, it is changing the local food scene:

• Graduates are winning awards for bakeries, organic jams and condiments, traditional Singaporean food with Western influences, and more.

• One 2013 grad is working at El Celler de Can Roca—the number one restaurant in the world.

• Another 2013 alumnus was the runner-up in Singapore’s first food reality show competition.

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The CIA is the recognized leader in culinary education for undergraduate

students, foodservice and hospitality professionals, and food enthusiasts.

Throughout its history, the college has played a pivotal and positive role in

shaping the future of hospitality and the foodservice industry. We are guided

in everything we do by four thought-leadership platforms, and we strive to

instill these ideals in our student body.

THOUGHT LEADERSHIP PLATFORMS

PROFESSIONAL EXCELLENCE AND INNOVATIONThrough acclaimed degree programs, industry leadership initiatives, and strategic partnerships, the CIA works to elevate the image and status of professionally educated chefs; expand the scope, depth, and diversity of their knowledge base; stretch the reach of their impact on all sectors of the food and foodservice industries; and challenge them to engage actively in advancing the larger, social good.

The influence of today’s chefs extends far beyond restaurants. Foodservice professionals now shape consumer attitudes and appetites from the supermarket to the home. Our passion for knowledge translates to a dedication to excellence through education that stretches across the breadth of our $680 billion industry. That passion also drives our curiosity as we encourage and support innovation in every sector of foodservice, from constant refreshment of our core curriculum to our research into healthier foods for kids.

For almost 70 years, the CIA has played a pivotal role in elevating the image of the chef. As attitudes and perceptions evolve, so do communication technology and the emerging frontiers of the kitchen and culinary science. Keeping our students and alumni on the cutting edge of key global workforce trends benefits them, the customers they serve, and our society.

HEALTH AND WELLNESSWhile never diminishing our commitment to the culinary profession and the art and craft of cooking, collaborations with nutrition scientists, public health experts, and government policy makers are an increasingly important part of the CIA as we work to improve the health and wellness of our nation. Acknowledging the link between diet and health, the CIA develops strategies and solutions to increase the presence—and success—of healthy menu choices throughout the foodservice sector.

Americans are increasingly turning to chefs and foodservice providers for everyday meals, snacks, and beverages. By fostering dialogue between the foodservice industry, medical community, academics, and government agencies, we are seeing greater leadership in health and wellness, both within foodservice and across our nation. Working in concert with the professional culinary community, the CIA is committed to combating childhood obesity and diabetes.

During the past decade, the CIA has partnered with Harvard School of Public Health and Harvard Medical School to present a series of influential health-focused leadership conferences and initiatives (see pages 10, 12, and 19). These efforts, along with research by our culinary faculty, have helped eliminate trans fats from most American foodservice kitchens, pioneered alternatives to reduce sodium use, and encouraged restaurants and schools to have fresh produce make up at least half of every plate.

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WORLD CUISINES AND CULTURESFood, and the sharing of food, can bring us together in ways that both emphasize our common humanity and celebrate our differences. Through the development of our campuses, curricula, conferences, study abroad programs, and research, the CIA fosters cultural exchange and understanding using food and cooking as the delicious medium.

Our faculty, staff, and student body include individuals from every state and more than 30 countries. Our Worlds of Flavor conference invites renowned chefs from around the world to our Napa Valley campus to share tastes, trends, and techniques. In San Antonio, our Latin Cuisines concentration allows our students to develop expertise in the indigenous foods of Mexico and Central and South America. At the CIA Singapore, we have created a platform for cultural exchange between Asian and American culinary professionals.

According to U.S. Census Bureau forecasts, by 2050 Latinos and Asians, along with their non-European food cultures, will compose 38 percent of the population. The CIA is leading the way in preparing our industry and our students to anticipate these dramatic changes and opportunities in taste and menu preferences. We are integrating the best of these changes into the new American narrative of culinary innovation and cultural renewal.

SUSTAINABILITY AND FOOD ETHICSThe CIA is working to advance the common goal of preserving and protecting the health of the planet and our public health by fostering balanced dialogue about environmental sustainability, public health, food ethics, and global responsibility.

Local sourcing. Declining fisheries. Energy and water use. Sustainable agriculture. Treatment of animals. Climate change. These concerns are top-of-mind for culinary students, chefs, and consumers. For many, how a chef’s menu impacts the health of the planet has become just as important as the taste or creativity of a given dish.

To support these kinds of strategic challenges for the future, the CIA is increasingly working to help our students and the industry develop broad “food systems” thinking. Our Green Campus initiatives include our edible landscapes, Farm-to-Table Cooking concentration, LEED certifications, and more. We have our own farm for sourcing many herbs and vegetables for our Greystone campus and long-term associations with local farms in Hyde Park and San Antonio.

Two of our leadership programs—Menus of Change (page 19) and Flavor, Quality, and American Menus (page 20)—bring science- and evidence-based perspectives to the table and thoroughly consider issues of ethical and social responsibility. In 2015, Menus of Change moves to the Hyde Park campus, so our student body can more directly benefit from the presentations by international experts and policy makers.

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STRATEGIC INITIATIVES

When you partner with the CIA, you open up opportunities for

unparalleled access to industry leaders, innovative thinkers, and

future foodservice decision-makers. The following pages present

an outline of the ways in which you can support CIA conferences,

retreats, and events.

With a wide variety of initiatives to choose from, the CIA’s Industry

Leadership Division guides the next wave of change in our industry.

Under the direction of Greg Drescher, the calendar of leadership

programs offered by the CIA has grown from the initial Worlds

of Flavor® conference in 1998 to a dozen events that include

partnerships with Harvard School of Public Health and the MIT

Media Lab.

Who knows what tomorrow will bring in the world of food?

You will, when you partner with the CIA.

“As flavor experts, innovators, researchers, and socially responsible culinarians, today’s chefs are using traditional methods and techniques to harness the power of food in order to make the world a healthier, more interconnected place.”

Dr. Tim Ryan ’77, CMCPRESIDENT, THE CULINARY INSTITUTE OF AMERICA

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PROGRAMS Each of our programs and initiatives is presented in detail in this section. Here is what you’ll find:

CONFERENCES, RETREATS, AND EVENTS

Worlds of Healthy Flavors 10

Healthy Menus R&D Collaborative 11

Healthy Kitchens, Healthy Lives 12

The Greystone Flavor Summit 13

Worlds of Flavor 14

Leadership Awards 16

Healthy Flavors, Healthy Kids 18

Menus of Change 19

Flavor, Quality, & American Menus 20

Latin Flavors, American Kitchens 21

reThink Food 22

Alumni Networking Receptions 23

DIGITAL AND PRINT MEDIA

Digital Media Programs 24

Publishing 27

Additional engagement opportunities can be found beginning on page 28.

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WORLDS OF HEALTHY FLAVORSBRINGING TOGETHER THE BEST OF WORLD COOKING TRADITIONS AND THE LATEST IN NUTRITION RESEARCH

Co-presented by The Culinary Institute of America and Harvard School of Public Health, Department of Nutrition

JANUARY 21–23, 2015 CIA AT GREYSTONE 11th Annual Invitational Leadership Retreat for Chain Restaurants, Hotels, Supermarkets, and Volume Foodservice

ciaprochef.com/wohf

This one-of-a-kind leadership retreat presented by the CIA and Harvard School of Public Health, Department of Nutrition, brings together the best of the world’s cooking traditions, American innovation, and nutrition research to explore the next generation of healthy menu R&D strategies for volume foodservice. It includes a special session presented in collaboration with Produce Business on produce consumption and strategies for adding more fruits and vegetables to foodservice menus.

The objective of this gathering is to create practical ways to provide consumers with healthy, flavorful, and appealing menu choices while helping organizations craft a successful business model that promotes nutritious food choices and a healthy bottom line.

WHO WILL BE THERE35–40 invited volume foodservice menu decision makers from top chains, supermarkets, hotels, and other high-volume operations, along with top nutrition research scientists, culinary nutrition professionals, world cuisine experts, leading corporate chefs of multi-unit foodservice operations, and other leading menu influencers.

ONLINE PRESENCEThe three-day retreat is followed by a 12-month presence on ciaprochef.com that brings retreat highlights and sponsor exposure to a potentially vast online foodservice industry audience.

SUPPORT LEVELSPremium Gold $40,000

Sustainability $35,000

Gold $30,000

Silver $25,000

Copper $15,000

Contributing $7,500

“The CIA’s programs and conferences are always top-notch, and with seafood being a healthy, sustainable item, Worlds of Healthy Flavors is on target for us in terms of the accounts we work with. The people we were able to meet at the conference have turned into what we hope will be long-standing relationships.”

Claudia Hogue DIRECTOR, FOODSERVICE MARKETING ALASKA SEAFOOD MARKETING INSTITUTE

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HEALTHY MENUS R&D COLLABORATIVEA MULTI-YEAR HIGH-VOLUME FOODSERVICE LEADER-SUPPLIER PARTNERSHIP DESIGNED TO ACCELERATE RESEARCH AND INNOVATION AROUND KEY HEALTH IMPERATIVES

JANUARY 23–24, 2015 CIA AT GREYSTONE

JUNE 19, 2015 CIA HYDE PARKciahealthymenus.com

The Culinary Institute of America has long been a leader in bringing innovative, compelling healthy menu solutions to the foodservice industry through conferences, leadership retreats, and digital media initiatives.

The CIA’s Healthy Menus R&D Collaborative is a dynamic initiative focused on a few critical health and wellness imperatives and opportunities, including sodium reduction, increasing use of fruits and vegetables, improving carbohydrate quality, and strategic calorie design.

Healthy Menus R&D Collaborative members include representatives from top chain restaurants, contract foodservice operations, and campus dining. The members are taking lessons from previous CIA health and wellness programs and working together to “roll up their sleeves” and craft highly targeted, sector-specific, practical solutions that significantly contribute toward expanding healthy menu choices within the volume foodservice industry.

WHO WILL BE THEREAn invited group of 35 operator members participate in the collaborative through committees and calls, while 20–25 operator members join us for each biannual meeting.

“The Mushroom Council was instrumental in collaborating with the CIA to launch the college’s Healthy Menus R&D

Collaborative. We’ve been gratified to support this vital initiative as its lead sponsor, and work alongside influential corporate chefs at the top American chains who are trying to make a difference by developing specific, practical strategies

which advance healthier food choices. But it has been the larger relationship with the CIA which we value the most because it

provides us the opportunity to help spark important innovation in our industry that will give chefs and operators new, ‘craveable’

plant-based solutions to share with their customers.”

Bart MinorPRESIDENT, MUSHROOM COUNCIL

SUPPORT OPPORTUNITYAnnual Corporate Membership $25,000

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HEALTHY KITCHENS, HEALTHY LIVES™

CARING FOR OUR PATIENTS AND OURSELVES

Co-presented by The Culinary Institute of America; Harvard School of Public Health, Department of Nutrition; and the Samueli Institute

FEBRUARY 5–8, 2015 CIA AT GREYSTONE 11th Leadership Conference

healthykitchens.org

Healthy Kitchens, Healthy Lives is a collaboration between three leading institutions—the CIA, Harvard School of Public Health, and the Samueli Institute. The conference is designed to provide participants with the latest scientific findings about diet and nutrition, combined with flavor strategies from world cuisines that increase the appeal of meals prepared with healthful ingredients.

During this four-day annual event, health professionals from around the world participate in nutrition and health research seminars led by some of Harvard’s most influential scientists and other leading nutrition experts, as well as hands-on cooking workshops with CIA culinary, baking, beverage, and culinary nutrition leaders.

The goal is for attendees to take what they have learned and incorporate it into their own lives, enabling them to become effective role models for change with their families, colleagues, patients, organizations, and communities.

WHO WILL BE THEREApproximately 500 physicians, registered dietitians, and other health care professionals; hospital, insurance, and other health care executives; and health care foodservice directors and executive chefs.

ONLINE PRESENCEProgram supporters are recognized on healthykitchens.org.

“The National Peanut Board is a proud exhibitor at Healthy Kitchens, Healthy Lives, where health and wellness share center stage with delicious food; and doctors learn from chefs. What makes the conference so special is the opportunity for exhibitors to connect with health professionals who really care about helping their patients learn how to live healthier lives by making better food choices.”

Ryan LepicierSENIOR VICE PRESIDENT, MARKETING AND COMMUNICATIONSNATIONAL PEANUT BOARD

EXHIBITOR SUPPORT LEVELSSustainability $35,000

Bronze $20,000

Copper $15,000

Supporting $10,000

Contributing $7,500

Corporate $5,000

ACADEMIC GRANT SUPPORT LEVELSLeadership Circle $25,000

Benefactor $15,000

Contributor $8,000

Supporter $5,000

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THE GREYSTONE FLAVOR SUMMITTHE ART OF FLAVOR IN THE WORLD OF HIGH-VOLUME, HIGH-QUALITY DINING

Co-presented by The Culinary Institute of America and Food Arts

MARCH 11–13, 2015 CIA AT GREYSTONE9th Annual Invitational Leadership Forum

ciaprochef.com/flavorsummit

As diners seek higher-quality ingredients, authentic world flavors, and new menu formats and dining concepts, we in the foodservice industry must be prepared to challenge and delight their changing palates as never before. The Greystone Flavor Summit is an in-depth exploration of the art and science of flavor that takes participants to the frontiers of tomorrow’s dining experience.

Capitalizing on the unparalleled flavor discovery experience at the CIA at Greystone, invited participants explore menu, service, beverage, marketing, and design trends pertinent to upper-tier volume foodservice and fine dining. Presented in association with Food Arts, the summit includes sessions, seminars, tastings, and special meals that explore a variety of core flavor themes.

WHO WILL BE THERE35-40 invited food and beverage executives, foodservice menu decision-makers, and chefs from high-volume hotel, casino, cruise line, and resort operations. In addition to this core audience, the retreat features, as presenters, leading experts who include chefs and pastry chefs; restaurateurs and hoteliers; wine, spirits, and other beverage authorities; consumer insight specialists; hospitality executives and consultants; marketing and communications professionals; and more.

ONLINE PRESENCEThe three-day retreat is followed by a 12-month presence on ciaprochef.com that brings retreat highlights, including presentations, recipes, and photos, to a potentially vast online foodservice industry audience. Sponsors are listed prominently with links to their websites.

“The Flavor Summit is an opportunity to collaborate with industry leaders and key

suppliers to drive innovation in hospitality. The CIA creates a thought-provoking and dynamic program with imaginative events

showcasing evolving food and beverage trends.”

Chrissy GambleDIRECTOR OF OPERATIONS,

FOUR SEASONS HOTELS AND RESORTS

SUPPORT LEVELSPlatinum $50,000

Premium Gold $40,000

Sustainability $35,000

Gold $30,000

Bronze $20,000

Copper $15,000

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International Conference & Festival

The Culinary Institute of America’s Worlds of Flavor®

International Conference & Festival is widely acknowledged

as our country’s most influential professional forum on

world cuisines, food cultures, and flavor trends.

After 16 years, our flagship conference is getting a spring rebirth. Starting in 2015, join us every April at the CIA’s California campus. You will continue to see and meet top talent from around the world and discover the most innovative flavors and trends in the stunning CIA at Greystone setting, while also enjoying springtime in the Napa Valley!

The Culinary Institute of America has been a widely recognized leader in making the best of world cuisines and flavors more accessible for foodservice professionals and the media. The CIA at Greystone is the location of the college’s annual, critically acclaimed Worlds of Flavor International Conference & Festival. Now in its 17th year, this CIA program (for professionals only) brings together the world’s top culinary talent—from Shanghai,

Tokyo, and Singapore to Barcelona, Rome, Athens, and Mexico City—and showcases the gold standards of world cuisines, as well as the state of the art in global culinary innovation.

The annual gathering of 700–800 professionals is a “must attend” for leading chefs, corporate menu decision-makers, foodservice management executives, suppliers, journalists, and other professionals.

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ASIA AND THE THEATER OF WORLD MENUSFLAVOR DISCOVERY, CULTURE, INNOVATION, AND STYLE

APRIL 22–24, 2015 NEW SPRING DATE! CIA AT GREYSTONE17th Annual Worlds of Flavor® International Conference & Festival

worldsofflavor.com

Firmly grounded at the intersection of tradition and innovation, Asia sets the stage for 21st century culinary exploration and challenges us to re-imagine the theater of world menus. Chefs from Europe to the Americas are increasingly turning to Asia for inspiration, dipping into age-old techniques and flavors and intriguing textures found nowhere else. And they’re exploring ingredient lists rich in vegetables and seafood, as well as unique stylistic presentations that impact spatial as much as tableware design.

With Asia and the Theater of World Menus, we will immerse ourselves in the cuisines from India to Thailand, China to Japan, and Korea to Singapore. We will meet these cuisines’ most accomplished chefs and experts—the guardians of traditions as diverse as Kyoto’s kaiseki and the Thai royal court.

We will talk about Asian approaches to building and layering flavor, the evolution of the region’s restaurant culture and booming hospitality scene, Asia’s quick-serve equivalent of the “dollar meal,” world-class culinary experiences and tasting menus, and elements of food design.

We will also look at the ways in which Asian flavors, ingredients, and techniques have reshaped the thinking of chefs around the world and contributed to some of the most innovative flavors and trends of the 21st century.

Whether working to bring authentic Asian flavors to local Millennial hotspots or next-generation hybrid flavors to the world’s top tables, we’ll learn from the best practitioners about their strategies for menu success.

Join us for Asia and the Theater of World Menus as we explore one of the biggest culinary megatrends of our time: the integration of Asian flavors and styles into Western concepts of food and hospitality, and the rise of Asia as a new center of gravity for chefs—and their flavor-seeking customers—around the world.

SUPPORT LEVELSGrand Presenting $150,000

Presenting $100,000

Grand Platinum $75,000

Platinum $50,000

Premium Gold $40,000

Sustainability $35,000

Gold $30,000

Silver $25,000

Bronze $20,000

Supporting $10,000

Corporate $5,000

WHO WILL BE THEREMore than 700 leading chefs and other top foodservice executives and professionals, such as corporate and executive chefs and other foodservice menu decision-makers from top chains, universities, hotels, and other high-volume and multi-unit operations. Attendees also include representatives from consumer and trade media.

ONLINE PRESENCEThe event is followed up with Worlds of Flavor Online, which features the best of the conference, including photos, videos, and recipes. Content and sponsor information are accessible on worldsofflavor.com for a full 12 months after the conference.

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U N I T I N G P H I L A N T H R O P Y

A N D B U S I N E S S

A P R I L 3 0 , 2 0 1 5 • N E W Y O R K , N Y

T H E C U L I N A R Y I N S T I T U T E O F A M E R I C A

A N N U A L

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The Culinary Institute of America has created

the Augie™ Award to commemorate the

success and achievement of our industry’s

best and brightest. Augie recipients exemplify

a tradition of innovation and leadership,

which we acknowledge by naming the award

in honor of Auguste Escoffier. A renowned

master chef, Escoffier demonstrated the spirit,

integrity, and professionalism that reflect the

values of today’s CIA.

In addition to recognizing the achievements

of outstanding industry leaders, the CIA’s

Leadership Awards event raises vital

scholarship funds to support our students.

WHO WILL BE THEREThe CIA’s Annual Leaadership Awards brings together hundreds of our industry’s most celebrated and influential professionals. As a sponsor of this event you demonstrate your company’s philanthropy, commitment to educational excellence, and dedication to the CIA’s mission.

SUPPORT LEVELS

Grand Platinum $75,000

Platinum $50,000

Gold $30,000

Silver $25,000

Supporting $10,000

Individual $ 1,000

“The achievements of the Augie recipients are a source of pride and inspiration to us all. Paramount Farms is honored to support this event, because, like Auguste Escoffier himself, we strive to reflect the values of professionalism, healthy eating, and integrity that the CIA stands for.”

Marc SeguinVICE PRESIDENT OF MARKETINGPARAMOUNT FARMS INTERNATIONAL LLC

Jean-Georges Vongerichten

Hamdi Ulukaya

Masaharu Morimoto

Leo Oosterveer

2014 Leadership Award Honorees

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HEALTHY FLAVORS, HEALTHY KIDSA NATIONAL INITIATIVE TO PROMOTE CULINARY-DRIVEN, HEALTHY, FLAVORFUL FOODS FOR KIDS

MAY 5–7, 2015 CIA SAN ANTONIO5th Annual National Invitational Leadership Summit

ciahealthykids.com

Childhood obesity and other nutrition and lifestyle issues that negatively impact the health of America’s children and youth represent some of the most pressing public health challenges of our time. While the dynamics of these challenges are complicated, and many issues depend on government action for their resolution, one significant subset of these concerns—the creation and promotion of healthier foods and beverages—provides multiple opportunities for immediate and focused attention in our nation’s schools.

At Healthy Flavors, Healthy Kids, representatives from school districts across the country meet to review standards, discuss challenges, and share success stories. Celebrity chefs and master bakers work alongside leaders from our nation’s schools to deal with the issue of healthy foods that kids will crave.

WHO WILL BE THERE200 invited attendees, including experts in children’s nutrition, K-12 school foodservice chefs and directors, school foodservice manufacturers and suppliers, and trade and consumer media.

ONLINE PRESENCEA 12-month follow-up program at ciahealthykids.com features highlights of the leadership summit and prominently lists sponsors with links to their websites.

PROGRAM PARTNER SUPPORT LEVELSPremium Gold $40,000

Gold $30,000

Bronze $20,000

Copper $15,000

Supporting $10,000

HEALTHY KIDS GRANT SUPPORT LEVELSLeadership Circle $50,000

Benefactor $25,000

Contributor $10,000

“Sponsoring and attending Healthy Flavors, Healthy Kids has put Truitt Family Foods at the center of the conversation regarding healthier food options for kids. Collaborating with top chefs, food service directors, and the USDA has been invaluable as we develop healthy, flavorful products that address the new CN guidelines for K-12, and importantly, that are appealing to kids. At the end of the day, introducing healthy, flavorful food options will eventually drive to healthier consumption habits for kids; and that’s something we want to be a part of.”

Peter TruittFOUNDER, TRUITT FAMILY FOODS

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MENUS OF CHANGE®

THE BUSINESS OF HEALTHY, SUSTAINABLE, DELICIOUS FOOD CHOICES

Co-presented by The Culinary Institute of America and Harvard School of Public Health, Department of Nutrition

JUNE 17–19, 2015 CIA HYDE PARK 3rd Annual National Leadership Summit

menusofchange.org

Menus of Change: The Business of Healthy, Sustainable, Delicious Food Choices is a ground-breaking leadership initiative that works to create a long-term, practical vision for the integration of optimal nutrition and public health, environmental stewardship and restoration, and social responsibility within the foodservice sector and beyond.

The initiative includes annual leadership summits and reports that focus on the creation of new business strategies and models to support successive stages of innovation and entrepreneurship. It also helps shape the college’s approach to educating the next generation of culinary and business leaders.

As we move further into the 21st century, chefs and culinary leaders are poised to assume a larger, pivotal role in integrating key imperatives of taste, health, the environment, business, and economics. Menus of Change national leadership summit attendees explore the future of the foodservice industry and gain the knowledge and skills necessary to succeed at a time when the industry is being shaped by social and environmental concerns and consumers’ increasing interest in how food is produced and where it comes from.

WHO WILL BE THEREThe summit will welcome an audience of more than 300 at the new Marriott Pavilion. They will include corporate and executive chefs and F&B executives from all sectors of the foodservice industry; corporate executives in social responsibility, nutrition, sustainability, marketing, and strategy; leaders from academic institutions, government agencies, and foundations; scientific and technical experts; and media.

ONLINE PRESENCEThe three-day conference is followed by a 12-month presence at menusofchange.org that brings the annual report and conference presentations, recipes, and photos to a potentially vast online foodservice industry audience. Sponsor logos are prominently displayed with links to their websites.

“Menus of Change and The Culinary Institute of America have helped us navigate the ever-changing world of environmental concerns, sustainability, and health and wellness issues. The conference has helped us better understand the most pressing issues that our industry faces. In addition to offering practical advice on how to incorporate best practices into our existing operations, we have gained invaluable insight into the psyche of evolving customer desires and tastes.”

Scott Uehlein ’85VICE PRESIDENT OF FOOD AND BEVERAGE AND CORPORATE CHEFCANYON RANCH

SUPPORT LEVELSPresenting $100,000

Grand Platinum $75,000

Platinum $50,000

Premium Gold $40,000

Gold $30,000

Bronze $20,000

Copper $15,000

Corporate $5,000

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FLAVOR, QUALITY & AMERICAN MENUSENVISIONING THE FUTURE AND STIMULATING DIALOGUE AMONG CHEFS, FOODSERVICE PROFESSIONALS, AND AGRICULTURAL PRODUCERS

Co-presented by The Culinary Institute of America and the University of California, Davis

AUGUST 26–29, 2015 CIA AT GREYSONE12th Annual Invitational Leadership Forum

ciaprochef.com/fqam

Today’s consumers crave more flavor, demand more variety, and are ever more mindful about how the food they put on their table is produced. Faced with these and other developments, growers and foodservice businesses must be informed on the issues and innovative in their solutions to grow and be successful.

At Flavor, Quality & American Menus, the CIA and the University of California, Davis bring together leaders in agriculture, food and drink production, and foodservice to share ideas and educate each other on opportunities and challenges facing their respective sectors. This annual forum is designed to stimulate new thinking that anticipates changing consumer demand and creates increased opportunities for growers, distributors, and value-added processors.

Included in the four-day retreat is an exciting half-day session that brings chefs and sponsors into the world-famous CIA teaching kitchens to work hands-on with sponsor products.

WHO WILL BE THERE30–35 invited corporate and executive chefs and other foodservice menu decision makers from top chains, universities, hotels, and other high-volume and multi-unit operations.

ONLINE PRESENCEA 12-month follow-up program at ciaprochef.com features highlights of the leadership retreat series and prominently lists sponsors with links to their websites.

“The Almond Board of California has been involved as a sponsor of Flavor, Quality and American Menus since 2005. More than a sponsorship, though, this program has allowed us to use all the CIA resources—faculty, workshops, and menu placement—to help us deliver key messages in a way that resonates with conference attendees, who are our target foodservice audiences.”

Harbinder MaanSENIOR MARKETING MANAGER, TRADE STEWARDSHIP ALMOND BOARD OF CALIFORNIA

SUPPORT LEVELSPlatinum $50,000

Sustainability $35,000

Gold $30,000

Bronze $20,000

Supporting $10,000

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LATIN FLAVORS, AMERICAN KITCHENSENVISIONING A FUTURE OF EXCELLENCE, INNOVATION, AND OPPORTUNITY

SEPTEMBER 30–OCTOBER 2, 2015 CIA SAN ANTONIO8th Annual Symposium on Latin Cuisines, Cultures, and Exchange

ciaprochef.com/lfak

Latin Flavors, American Kitchens is The Culinary Institute of America’s annual program on Latin cuisines, cultures, and exchange. This leadership program—held at the CIA’s San Antonio campus—highlights the world heritage of Latin cuisines, their future on American menus, and the advancement of Latin American culinary professionals.

With programming inspired by the CIA’s Latin Cuisines Advisory Council, this annual leadership event brings together leaders in American volume foodservice to examine ways to advance the acceptance and reputation of Latin cuisines.

WHO WILL BE THEREA core audience of 45–50 of our nation’s top corporate chefs and senior-level volume foodservice menu decision-makers and influencers representing the chain/multi-unit foodservice (including large, mid-sized, and emerging chains); college dining, B&I, and other volume foodservice; hotel and resort foodservice; and more. This audience will represent the culinary leadership of foodservice companies that, in aggregate, plan and provide (as well as purchase for) literally hundreds of millions of meals every year.

ONLINE PRESENCEA 12-month follow-up program at ciaprochef.com features highlights of the leadership retreat series and prominently lists sponsors with links to their websites.

“This CIA conference supported my belief that world flavors are fundamentally important to our prepared

foods menu. Most of the work I have been involved with since attending the conference has focused on both

ethnic flavor profiles and increased nutritional value in our food. I am particularly cognizant of avoiding

‘cultural strip mining’ and ‘dumbing down’ of authentic flavors and concepts when we develop a recipe....being

surrounded by so many chefs and ingredients really helped us propel items onto our menu.”

David SonzogniDIRECTOR OF MARKET DISTRICT INNOVATION

GIANT EAGLE

SUPPORT LEVELSPremium Gold $40,000

Sustainability $35,000

Gold $30,000

Silver $25,000

Bronze $20,000

Copper $15,000

Corporate $5,000

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reTHINK FOOD™: MIND, BEHAVIOR, AND CULTUREEXPLORING THE INTERSECTION OF FOOD, NEUROSCIENCE, ECONOMICS, TECHNOLOGY, AND INNOVATION

Co-presented by The Culinary Institute of America and the MIT Media Lab

NOVEMBER 6–8, 2015 CIA AT GREYSTONE2nd Annual Conference

re-thinkfood.org

Every dish we cook, every meal we eat represents the convergence of mind and matter, head and hands. At the second annual reThink Food, The Culinary Institute of America and the MIT Media Lab will again bring together chefs, neuroscientists, sensory scientists, cultural experts, economists, and innovators to explore how we experience food, from the workings of our sensory systems and the impact of new technologies to the habits and rituals that bind us.

At the most basic level, emerging brain and sensory research is upending what is known about how individuals develop biases in their food and beverage choices. At the same time, understanding the complex factors that drive change in American food culture is critical to identifying openings for innovation. reThink Food reviews and reveals cutting-edge ideas in product development and marketing that drive growth in the trillion-dollar American food sector.

The program will focus on research from a variety of disciplines and will incorporate experts across diverse sectors. Topics range from the anthropology of American food culture and the psychology of food marketing to sensory science and brain behavior.

WHO WILL BE THEREreThink Food will welcome 300 participants, including academics, business leaders, chefs, taste experts, and media, for research presentations, panels, tastings, culinary demonstrations, and a variety of sensory experiences. In the corporate sector, VPs and directors of research, marketing, product development, brand strategy and innovation, together with corporate chefs, will find this conference especially valuable.

ONLINE PRESENCEA 12-month follow-up program at re-thinkfood.org features highlights of the leadership retreat series and prominently lists sponsors with links to their websites.

SUPPORT LEVELSGrand Platinum $75,000

Platinum $50,000

Premium Gold $40,000

Gold $30,000

Bronze $20,000

Copper $15,000

Supporting $10,000

Corporate $5,000

“On a human level, we are beginning to understand how taste works, and shedding light on the multi-sensory activity of eating. Collaborating with The Culinary Institute of America, the MIT Media Lab looks forward to bringing its unique research to the rich traditions and the remarkable future of how, and what, we eat.”

Joi ItoDIRECTOR MIT MEDIA LAB

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NEW! ALUMNI NETWORKING RECEPTIONSAN OPPORTUNITY TO ENGAGE WITH THE CULINARY LEADERS OF TODAY… AND TOMORROW!For additional information, call 845-451-1401 or e-mail alumni@culinary.edu.

CIA alumni are involved in every aspect of the culinary world—from cooking and baking to research and product development. They excel at hospitality and know all about wine. This new sponsorship opportunity allows your company to develop relationships with up-and-coming chefs and established food and beverage leaders. Your product or service can be showcased in many different ways, depending on your sponsorship level.

Alumni staff at the CIA will secure a host location for each event. Most of the receptions are two hours long and coincide with industry shows and conferences such as the National Restaurant Association Show in Chicago, the Hotel/Motel Show in New York, and the annual Paella Cook-off in San Antonio. The biggest event of the year is a full weekend of receptions, seminars, and other events at the annual CIA Homecoming Weekend held on the Hyde Park campus, which brings together over 200 alumni.

WHO WILL BE THEREThe numbers can range from 60–600, depending on the venue. Attendees include everyone from recent graduates in search of mentors to alumni with decades of experience dedicated to their craft. CIA President Tim Ryan often attends, as do members of the CIA Board of Trustees, CIA Fellows, and our prestigious Alumni Council.

SUPPORT LEVELSGrand Platinum $75,000

Premium Gold $40,000

Supporting $10,000

Corporate $5,000

“It gave me great pleasure to host a CIA Alumni Reception at David Burke Fishtail. It makes me proud to be part of

such a progressive and leading institution.”

David Burke ’82 DAVID BURKE GROUP, CHEF, ARTIST, ENTREPRENEUR, INVENTOR

“Hosting CIA alumni receptions has been a great way to give back to the school. And the best part is you get see the wide and diverse

impact that past and future students have had on our industry.”

Robert Kabakoff ’86CIA FELLOW AND ALUMNI COUNCIL CHAIR,

OWNER, RHK CONSULTING GROUP, LLC

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Combining cutting-edge technology with more than six decades of service to

the international foodservice industry, The Culinary Institute of America offers

a wide range of services to provide you with digital content for your website,

online marketing campaigns, and social media channels. Services include:

• Product and recipe demonstration videos

• Social media marketing to the CIA’s dedicated audience

of foodservice professionals

• Distribution of your video content to the CIA’s website,

iTunes channel, and YouTube channel

• Live webcasting of your culinary event or training seminar

• App development

• DVD development and production

• Websites with videos, recipes, photography, and copy featuring your product

• Online culinary training

• Quarterly reporting to track the success of your program

DIGITAL MEDIA PROGRAMS

HERE ARE JUST SOME OF OUR CAPABILITIES:

VIDEO PRODUCTIONWe produce broadcast-quality HD video in our professional kitchens or on the road, featuring on-trend recipes and techniques using your product. Our staff of more than 170 instructors on our four campuses will work with your staff, agency, or consultants to develop engaging and educational video content.

CUSTOMIZED TRAINING MATERIALS AND ONLINE CULINARY COURSESThe CIA’s world-renowned culinary instruction is now available online. Our CIA chef-instructors teach you or your staff via an interactive online course with educational videos, assignments, and exams. We can also produce a custom online video training program that specifically fits your needs.

WEBSITE DEVELOPMENT AND SOCIAL MEDIA MARKETINGThe Digital Media team develops websites featuring your custom content, which may be hosted on your own website or on ciaprochef.com, the CIA’s website with a dedicated audience of foodservice professionals. Your video content is distributed through our iTunes and YouTube channels, and promoted through social media.

• The ciaprochef.com website has 60,000 unique monthly visitors and 1.5 million hits per month.

• Our iTunes and YouTube channels have more than 37,000 subscribers and five million video views.

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“When USA Rice Federation stepped up its efforts to inform and educate chefs about the U.S. rice industry and the benefits of using rice in foodservice, we turned to The Culinary Institute of America. It has been a pleasure collaborating with the CIA’s team of professionals and we have received excellent feedback on The Professional Chef Discovery Series on U.S. rice.”

Judy Rusignuolo DIRECTOR, NATIONAL CONSUMER EDUCATION & FOODSERVICE MARKETINGUSA RICE FEDERATION

PROJECT LEVELSCooking with America’s

Finest Ingredients From $80,000

Professional Chef

Discovery Series From $70,000

Custom Development

Packages From $35,000

App and DVD

Development Packages From $30,000

Event Webcasting

Packages Please inquire

• CIA e-mail lists include 58,000 foodservice professionals and 81,000 food enthusiasts.

• The CIA’s ProChef SmartBrief culinary newsletter goes to 55,000 subscribers every weekday.

• Our social media channels reach 109,000 Facebook fans and 26,000 Twitter followers.

• We’ve been the #1 food podcast on PodBean, with over 2 million hits.

SOME EXAMPLES OF OUR WORK INCLUDE:

THE PROFESSIONAL CHEF DISCOVERY SERIESTeam up with the CIA to tell the story of your product or your region’s culinary specialties with streaming video, photography, recipes, and more. All are delivered online as part of the Professional Chef Discovery Series. These interactive online courses include recipes featuring your product or ingredient, video of CIA chefs working with your products, downloadable supporting materials, and information about your organization. We’ll work with you to develop a format that best fits your goals, whether you are targeting professional chefs or home cooks.

THE WORLD CULINARY ARTS VIDEO SERIES The CIA’s World Culinary Arts Program is the winner of two James Beard Awards. It explores the best in food and cooking around the world, examines iconic recipes of a given country, and provides a window into that country’s food culture. At the same time, the series highlights ingredients, techniques, recipes, and menu strategies that address growing health and wellness imperatives based on the opportunities that each highlighted cuisine and culture represents. Watch videos from this series at ciaprochef.com/WCA.

On the following page, you will see an overview of several of our programs with pricing information. For additional details about capabilities, costs, our client list, or any other information, please contact:

John Barkley Claudia RamerDirector of Digital Media Digital Media Manager 707-967-2405 707-967-2509 j_barkle@culinary.edu c_ramer@culinary.edu

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CIA DIGITAL MEDIA PROGRAMS OVERVIEW

THE PROFESSIONAL CHEF DISCOVERY SERIES Engaging web and video content features CIA chefs and other experts working with your products in the kitchens of The Culinary Institute of America. This program includes high definition video production, all web production, photography, podcast development, streaming video hosting, and optional DVD production.

AUDIENCE International food and wine professionals and enthusiasts

PROJECT LEVELS $70,000–$80,000

CUSTOM PROGRAMS Let the CIA’s Digital Media team create your custom videos, web content, app, training programs, or sales toolkit to fit your diverse needs.

AUDIENCE Your employees, students, or customers

PROJECT LEVELS Starting at $35,000

TRAINING ON DEMAND Online training for your employees, including our on-demand streaming video library, educational courses, downloadable teaching materials, and comprehensive usage reporting.

AUDIENCE Your employees, students, or customers

PROJECT LEVELS Starting at $15,000

WORLD CULINARY ARTS SERIES A two-time James Beard Award-winning initiative that brings video-based online education to the challenge of documenting the best in food and cooking around the world.

AUDIENCE International food and wine professionals and enthusiasts.

SPONSORSHIP LEVELS Multiple sponsor levels available: Please inquire

CIA DIGITAL PUBLISHING CIA cookbook publications, training materials, and other custom publishing projects produced and delivered as interactive apps for iPads and other devices.

AUDIENCE Your custom target audience

SPONSORSHIP LEVELS Multiple sponsor levels available: Please inquire

WORLDS OF FLAVOR SPAIN WorldsofFlavorSpain.com brings together an interactive online community of culinary professionals and enthusiasts who want to learn more about Spain’s gastronomic traditions, contemporary ideas, and products.

AUDIENCE International food and wine professionals, food enthusiasts

SPONSORSHIP LEVELS $6,000–$35,000

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The Professional Chef is used as a culinary

textbook on the CIA campuses and around the

world. It has been translated into Portuguese,

Greek, Korean, and several other languages.

Exploring Wine, now in its third edition, is the

core text for the CIA’s mandatory wine course

for the associate degree. It is the text of choice

for more than 20 colleges and professional

wine courses around the country, and has sold

more than 150,000 copies since publication of

the first edition.

Other publications that are best sellers from the CIA list of books for chefs include Garde Manger, Baking and Pastry, and Chocolates & Confections. The International Association of Culinary Professionals named the CIA’s Elements of Dessert the “Best Book of 2014 for Professional Kitchens.”

PUBLISHING HIGHLIGHTS

“The CIA’s Pies and Tarts is the definitive book on how to make perfect pies and tarts, and is a must-have for both home and professional cooks. Each step is clearly

explained, and the photos make you drool over each pie. As someone who both makes and writes about pies, I’m

thrilled to have this fantastic book as a resource.”

Joanne Chang PASTRY CHEF AND OWNER, FLOUR BAKERIES, BOSTON

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ENGAGEMENT OPPORTUNITIES

Whether you are interested in offering a scholarship for a single

student, underwriting a full lecture series, hosting our alumni,

providing equipment to enhance our teaching kitchens, or making

the CIA part of your legacy, your support is vital.

Forming a strategic alliance with the CIA helps support our

commitment to educational excellence that will shape the future of

our industry and ensure its success.

The CIA’s Advancement Office, under the leadership of Dr. Victor

A.L. Gielisse, oversees the building and maintaining of relationships

to support our educational goals. His team is responsible for the

college’s alumni relations and fundraising initiatives as well as

stewarding the CIA’s relationship within the foodservice industry.

This includes business development, consulting, custom training

programs, industry outreach, licensing programming, and donor

support opportunities.

Please review these engagement opportunities and contact the

Industry Leadership and Advancement team for more information.

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OPPORTUNITIES Each of our engagement opportunities is presented in detail in this section. Here is what you’ll find:

ENGAGEMENT OPPORTUNITIES

Scholarships 30

Professorships and Lecture Series 31

Manager-in-Training 32

Menu Research and Flavor Discovery 33

Gift-in-Kind 34

Licensing 35

Planned Giving 35

BUILDING ON EXCELLENCE

Named Gift Opportunities 37

Take Your Seat 37

CIA SERVICES

Consulting 38

Career Services 39

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SCHOLARSHIPSBecome a Champion of Education

Funding a scholarship is an investment in the future. Join forces with the CIA to help deliver the quality of culinary education that meets the demands of our time and enables us to admit the best and brightest students regardless of financial need. Together we will graduate culinarians who are our industry’s next top chefs, entrepreneurs, thought leaders, menu innovators, and food and beverage experts at restaurants, hotels, resorts, hospitals, schools, and anywhere food matters.

TYPES OF SCHOLARSHIPS INCLUDE:

ENDOWED SCHOLARSHIPSEndowed scholarships perpetuate your legacy at the CIA: Your gift establishes the principal for your scholarship fund; the principal is invested as part of the college’s endowment.

• Named Endowed Full Scholarships underwrite a substantial portion of a student’s college expenses for one year.

• Named CIA Endowed Scholarships fund a portion of a student’s tuition.

• CIA General Endowed Scholarships go directly into the college’s general scholarship fund or to any existing scholarship of your choice.

EXPENDABLE SCHOLARSHIPSThese scholarships are fully expended within one year of receipt and serve as a one-time investment for your company.

• Named Expendable Scholarships fund a portion of a student’s tuition

BENEFITSGet your company’s name in front of future food industry decision-makers by funding a CIA scholarship. Your company’s philanthropy is acknowledged each time a scholarship is awarded to a deserving student who meets the established criteria. In addition, media coverage and CIA publications bring attention to your commitment to education. Your investment in our students now can yield future, lifelong champions of your company and brand.

SUPPORT LEVELSNamed Endowed

Full Scholarship $600,000

Named Endowed Scholarship $100,000

Named Expendable

Scholarship $10,000–$99,000

CIA General Endowed

Scholarship < $10,000

“The scholarship I received saved my college career at the CIA and was a godsend. I was unsure if the money would be

found in time for me to complete my last semester. The financial freedom gained from a scholarship took away my stress

so that I was able to focus completely on my academics and finish my time at the

CIA on a strong note. I send my warmest and sincerest thanks and gratitude for the

opportunity that was given to me.”

Zoë Lee ’13BACHELOR OF PROFESSIONAL STUDIES,

CULINARY ARTS MANAGEMENT

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PROFESSORSHIPS AND LECTURE SERIESSupport Innovation and Learning

PROFESSORSHIPA great college needs great faculty who are the best in their fields. Engaging with the CIA to establish an endowed academic chair means having access to food and beverage experts, superior teachers, and creative, innovative thinkers.

One of the most important ingredients in the CIA’s recipe for success is our faculty. The person standing at the head of the class or directing an academic program might be a Culinary Olympics gold medal winner, a Certified Master Baker, a published author, or an expert featured in the media. Outside of the classroom, CIA faculty are a tremendous resource for students, connecting them with their colleagues in the industry. Opportunities for supporting faculty programs and initiatives include creating or contributing to an endowed head or chair of a department, an academic center, or an endowed professorship, program, or lectureship.

LECTURE SERIESSupporting an educational lecture series that brings noted speakers in all disciplines to the CIA highlights your company’s commitment to education. Our lectures focus on trends and topics crucial to our industry today—from flavor development and health and wellness to volume menu innovation and agriculture-foodservice collaboration. As a lecture series sponsor, you’ll help introduce our students to chefs, flavor experts, sensory scientists, consumer insight specialists, cuisine experts, wine and other beverage authorities, pastry chefs, and marketing and communications professionals, plus leaders in agriculture, health care, nutrition science, food and beverage manufacturing, and other related fields.

BENEFITSCombine your company’s interests and expertise with those of CIA faculty to stay ahead of the curve. Every day, our students and faculty are searching out solutions to the important questions surrounding food that affect the larger culinary community.

“North American Association of Food Equipment Manufacturers (NAFEM) has enjoyed a decade-long

relationship with the CIA and its esteemed faculty. By expanding the existing relationship and establishing

the NAFEM Professorship, we open doors for collaboration to better serve the needs of our respective communities.”

Deirdre Flynn EXECUTIVE VICE PRESIDENT

NAFEM

SUPPORT LEVELSEndowed Professorship

or Dean $3,000,000

Endowed

Lecturer/Instructor $2,000,000

Endowed Lecture Series $500,000

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MANAGER-IN-TRAININGIgnite a Career

The Manager-in-Training (MIT) program is designed to set the industry benchmark for post-graduate, on-the-job training programs for culinary, baking and pastry, and service management professionals. The year-long program has opportunities for MITs in the kitchens and dining rooms of the public restaurants on all CIA campuses, the baking and pastry arts department, quantity food production classes, meat and seafood fabrication, and other key areas throughout the college.

The selection criteria for the program are stringent and mirror many of the same standards we have for our faculty candidates. Through the MIT program, your brand exposure grows exponentially as each MIT builds brand loyalty while supporting the training of hundreds of students during his or her tenure.

Activities of an MIT might include:• Touring company headquarters • Working, during school breaks, at the sponsor’s headquarters or

in the field with company representatives• Participating in trade shows and conferences representing both

the CIA and the sponsor• Hosting sponsor visits to the CIA campus

BENEFITSAlign your company with the CIA’s most accomplished students—individuals who are on track to hold leadership positions in the industry. As a sponsor of a manager-in-training, you have an extension of your brand on campus, and have the opportunity to transform a student into an ambassador for your brand.

The CIA invites MIT sponsors to customize additional MIT opportunities to enhance the student experience.

“After I received my AOS degree, I worked in kitchens from San Francisco to New York. But I came back to the CIA as an MIT to hone my teaching abilities and managerial skills. I am able to mentor aspiring culinarians, just like I was mentored before. It’s a fabulous and rewarding experience.”

Ramesh Meanger ’10MIT JONES DAIRY KITCHEN

SUPPORT LEVELSThree-Year $100,000

Two-Year $75,000

One-Year $50,000

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MENU RESEARCH & FLAVOR DISCOVERY INITIATIVEAdvance the Culinary Arts and Sciences

The CIA’s Department of Menu Research & Development is a center for education and applied research. It acts as an incubator of culinary innovation that supports the foodservice industry, educators, and current and aspiring food professionals in the field of culinary arts and sciences.

A major objective of the CIA’s Department of Menu Research & Development and its Menu Research & Flavor Discovery Initiative (MRFDI) is to facilitate collaboration between chefs, scientists, and other experts through food research and development, education, and outreach. It does this by advancing the understanding of ingredients, culinary techniques, food science, cuisines, consumers, and the ever-changing food industry.

Conducting focused, evidence-based, scholarly work is essential for culinary educators and the food industry to stay abreast of existing and emerging fields and to contribute new knowledge.

CIA research platforms include:• Exploration and evaluation of global cuisines• Health and wellness strategies• Functional properties of ingredients• Best business practices and consumer behavior• Evaluation and application of new foodservice technologies• Food safety strategies• Evaluation of educational strategies and resources for foodservice

By supporting research, your company will be at the forefront of cross-disciplinary, evidence-based, scholarly work, often in partnership with other colleges and universities.

BENEFITSBe the first to gain access to, and help inspire the design for, research projects that study food in ways that haven’t been done before—connecting food, flavor, and nutrition with the science of cooking. Your partnership with the CIA’s Menu Research & Flavor Discovery Initiative distinguishes your company as a forward-thinking industry leader and champion of education.

SUPPORT LEVELS $10,000 to $25,000

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GIFT-IN-KINDPutting Your Product in the Hands of Experts

To become exceptional chefs, students must learn to use exceptional ingredients and equipment. They are exposed to an impressive selection of fine products over the course of their education, and you can make your products available in our kitchens so students can reach for the best as they learn. It is in the kitchen classrooms where CIA students are first exposed to the foodservice brands that they will come to use on a daily basis. These first experiences are powerful for our students and lead to establishing lifelong preferences. Putting your brand in the hands of CIA students causes a ripple effect of positive perception and experience, as these future decision-makers carry the knowledge of your brand with them when they head out into the industry.

We strive to provide our students with the best products, services, and equipment in the industry. We have established a selection criteria to identify the “gold standard” in each category that allows us to opt for quality, durability, ease of distribution, ease of maintenance, life of warranty, and budgetary offset.

The CIA establishes an initial one-year partnership to ensure that the criteria are met and both parties are satisfied. This arrangement has resulted in a 90-percent renewal rate of companies who move on to a three- or five-year Gift-in-Kind agreement.

BENEFITSThe use of your company’s products, services, and equipment throughout the entire CIA system clearly indicates the college’s acknowledgement of the quality and value of your brand. This particular opportunity gets your brand and products into the hands of the college’s influential faculty and receptive students.

“Vitamix and the CIA have developed a mutually advantageous relationship that supports the students and the college by donating high-quality blending equipment for use in all its kitchens. We believe the students are not only being trained by one of the finest culinary colleges in the world, but also on the best blending equipment available. Vitamix applauds the CIA educational advancements that continue to take the culinary profession to new heights.”

Jodi Berg PRESIDENTVITAMIX CORPORATION

SUPPORT LEVELSGift-in-Kind $5,000 value (Minimum)

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LICENSINGBuilding Partnerships, Building Brands

Looking to enhance your marketing efforts to foodservice professionals or enthusiastic consumers? You may wish to leverage our reputation for excellence and culinary expertise through a custom-made licensing arrangement with the CIA. The synergies of a licensing agreement can result in enhanced brand reputation and increased sales.

We can assist with product development and testing, recipe creation, and marketing efforts. At the CIA, we help our licensing partners build strategic, successful, and profitable brand extension programs with focused appeal to professional chefs or home cooks.

BENEFITSThe CIA’s reach across the food community—professionals, students, and enthusiasts—is incredibly broad. And our reputation as the world’s premier culinary college is recognized globally. By adding the CIA name to your products or marketing efforts through a licensing agreement, you reflect the CIA’s standard of excellence, professionalism, and expertise.

PLANNED GIVINGA Legacy for the Future

When you make a future gift to the CIA as part of your overall estate or financial planning, you ensure the college’s ability to provide exceptional educational experiences to students for years to come. When you support the CIA through your planned gift, you leave a personal legacy at the college while ensuring your own family’s security.

There are many different ways to arrange a planned gift: annuities, charitable trusts, IRA rollovers, bequests, and more. And you can decide how and when your gift is used. Our Advancement officers will help you understand the options and choose one that fits with your lifestyle and philanthropic goals, minimizes your taxes, and maximizes your gift.

BENEFITSPlanned giving is a present decision to make a future gift through a myriad of avenues. And you can stipulate how your gift will be used.

SUPPORT LEVELSPlanned giving and licensing programs

are arranged according to individual

needs and requirements.

“There is no other cooking school in the world that you can graduate from and be seen not only as a chef, but as a leader. I am extremely proud to call myself an alumnus. I’m motivated to give because of the ethics and values my professors taught me. I was told to be honest and work hard and it will pay off. That was absolutely true! The school is honest with you and stands behind its word.”

Robert “Bob” Sceals ’73NAMED THE CIA AS A BENEFICIARY OF AN UNRESTRICTED PLANNED GIFT

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Advancing knowledge, leading our industry, and making a difference in

people’s lives—all of these CIA efforts are made possible because of the

continuing generosity of our donors and partners. In the future, we must

maintain and elevate our leadership position by investing in the most talented

faculty and staff, building the finest facilities, attracting the most capable

students, and supporting high-impact research. To do this, we have launched

our Building on Excellence Capital Campaign.

“The Marriott family and The Culinary Institute of America share a strong

commitment to excellence. With this facility, the J. Willard and Alice S.

Marriott Foundation is proud to continue its partnership with the college in creating

positive experiences for students as they pursue their studies for careers in foodservice

and hospitality throughout the world.”

Richard MarriottCHAIRMAN, HOST HOTELS & RESORTS, INC.,

A SISTER COMPANY OF MARRIOTT INTERNATIONAL

BUILDING ON EXCELLENCE

THE CAMPAIGN FOR THE CULINARY INSTITUTE OF AMERICAOver the next several years, the CIA plans to transform our New York campus and support our students and faculty by creating bold new facilities and renovating existing buildings. The opening of the Marriott Pavilion in April 2014 was a major step. The expansion of our Student Commons—including a new state-of-the-art dining hall, teaching kitchens, and the Brooklyn Brewery at the CIA—is now underway. Projects also include the expansion and renovation of Roth Hall (the 110-year-old former Jesuit novitiate), new residence lodges, and renovations to residence halls that were built in the 1970s.

The evolving world of culinary arts and the business of food demands that our students and faculty stay abreast of the changes in culinary science. Donations allow us to attract and retain world-class faculty with increased budgets for innovative research and collaboration with our partners at Harvard School of Public Health, University of California at Davis, Cornell University, and more.

Above all, our students remain our primary focus as we endeavor to provide them with the tools to become leaders in our industry and thoughtful stewards of our planet.

As a not-for-profit institution, the CIA is supported largely by financial contributions from individual and corporate donors who believe in the CIA’s mission and embrace the broadest understanding of the role that food plays in our lives. Our students and faculty are passionate about food and about the transformative power of food.

Your investment helps us sustain our vision and our bold plans for the future.

36

NAMED GIFT OPPORTUNITIES

A LASTING COMMITMENT TO EXCELLENCENamed gift opportunities are available for many of the funding needs identified in our Building on Excellence campaign. Strong growth requires strong partnerships, and lending the name of your company to one of the new buildings, wings, classrooms, kitchens, or green spaces on our campus will provide a legacy that will live on for decades to come.

Opportunities can be associated with a particular specialty (culinary science classrooms), vision (sustainable gardens), or a desire to help individual students (learning strategies center).

CIA Advancement officers will be happy to discuss fee structures and participation options to serve your level of financial commitment and marketing strategies.

TAKE YOUR SEATWhen your company purchases a seat in the stunning 800-seat Ecolab Auditorium in the new Marriott Pavilion, they are ensuring that generations to come will know of its commitment to the CIA mission.

Name the seat in honor of your business or to acknowledge a person who is making, or has made, an important contribution to the life of your company.

SUPPORT LEVEL One Seat $4,000

37

CIA SERVICES

CIA CONSULTING: THE CULINARY ADVANTAGE Food innovation, operations, professional development, intellectual leadership, education for non-professionals

The CIA Consulting group is an interdisciplinary team of culinary professionals who leverage their cutting-edge knowledge, creativity, and resources to address today’s food- and consumer-related challenges. We have long been a trusted resource for the food industry, ranging from large-scale organizations to independent operators.

CIA Consulting oversees and operates the largest food enthusiast education program in the U.S., delivering educational and entertaining culinary experiences for those who just love to cook. Professional training is also offered, including various forms of customized professional development programs for culinarians around the world, including ProChef® Certification.

Our team integrates a broad range of professional skills and expertise including: culinary arts, food product development, performance feeding, food chemistry, sensory science and consumer behavior, nutrition, innovative business reinvention and operations, and culinary research and report development.

FOCUSED AREAS OF EXPERTISE AND RELATED SERVICES INCLUDE:• Food design and development: ideation, culinary prototyping,

ingredient and equipment applications development, recipe and formulation development and optimization, foodservice and retail food product scale-up, sensory analysis and consumer behavior

• Marketing support: concept creation and description, sensory experience strategy and design, translation of marketing insight to edible insight, preparation of customized in-depth culinary insight reports

• Strategy and operations design: menu analysis, design, and optimization; operations assessment; operational reformatting; concept development; equipment evaluation; facility design

• Training: hands-on culinary training, menu restructuring, interdisciplinary education, flavor exploration and application, flavor pairings and food trends

• Custom programs and events: team-building, customer events, customized culinary demonstrations and lectures

CIA Consulting is focused on providing practical and market-oriented results and will be your partner in designing custom solutions.

“Our experience with CIA Consulting certainly exceeded

our expectations! Our cooks and chefs learned many new

preparation techniques, flavor profiles, and new recipes. But perhaps more important has

been the confidence gained by the individuals who worked

with the CIA chefs. The pride they feel in their work

has grown and transferred to others working in our

department! Our goal is to have at least one refresher

session on an annual basis.”

Sandra FowlerDIRECTOR OF RPS DINING SERVICES

INDIANA UNIVERSITY

Ted Russin, MSc Director–CIA Consulting845-905-4427t_russin@culinary.edu

Brad Barnes, CMCDirector–CIA Consulting and Industry Programs845-451-1613b_barnes@culinary.edu

38

CAREER SERVICES: SERVING OUR STUDENTS, ALUMNI, AND THE INDUSTRYFrom their first day to graduation and throughout their professional lives, CIA students and alumni have the opportunity to take advantage of workshops, events, and career counseling through the CIA Career Services department. Our graduates are the first choice of leading foodservice and hospitality industry employees around the globe. As a supporter of the CIA, your company can become a part of the lives of our culinary talent in the many different ways:

HOST EXTERNSAll CIA students must complete a semester-long externship of full-time work at a CIA-approved location. By becoming an approved externship site, you not only allow them to gain valuable experience, but you can also sample the advantages of hiring CIA-trained chefs! Register on http://culinary.imodules.com/externsite.

PARTICIPATE IN CAREER FAIRSEmployers from across the country in all sectors of foodservice and hospitality return year after year to career fairs and career networking days at our U.S. campuses. At our Hyde Park campus, two-day career fairs allow you to meet our students, discuss opportunities with your company, and schedule interviews.

SCHEDULE AN ON-CAMPUS RECRUITING DAYIf you are looking to hire externs, graduates, or experienced alumni, you can spend a day with us! We’ll post information about your company, the opportunities you have available, and schedule interviews with interested students and alumni.

POST POSITIONS THROUGH CIA eRECRUITINGUse our online job database to advertise positions directly to our students and alumni. There is no fee for you to access http://culinary.imodules.com/jobpost.

For additional information about these programs and more, contact the Career Services Office at 845-451-1275 or careers@culinary.edu.

“The CIA is our premier culinary college in America. That’s evident from the quality of CIA graduates we hire in our restaurants. And CIA alumni will certainly continue to have an impact on our industry.”

Thomas KellerCIA TRUSTEE AND CHEF/OWNER OF THE FRENCH LAUNDRY, PER SE, BOUCHON, BOUCHON BAKERY, AND AD HOC

39

CIA VENUES

40

Availability depends on our academic calendar, so allow sufficient advance planning. Some of the available locations include:

• Professionally equipped kitchens and bakeshops Hire a CIA chef-instructor for engaging team-building exercises or corporate retreats.

• Culinary demonstration theaters Invite your clients in to the CIA to show them how to use your products or equipment.

• Dedicated beverage centers Organize wine tastings in our state-of-the-art tasting room in St. Helena, CA; enjoy mixology demonstrations in San Antonio, TX; or see how a smoked Manhattan is made at The Bocuse Restaurant in Hyde Park, NY.

• Meeting spaces and theaters Accommodate 12–800 participants, with AV, web conferencing, and live streaming available in certain locations.

• The CIA Restaurant Group Visit ciarestaurantgroup.com for details about each of our restaurants.

In Hyde Park: American Bounty Restaurant, The Bocuse Restaurant, Ristorante Caterina de’ Medici, and Apple Pie Bakery Café

At Greystone: The Conservatory Restaurant, Wine Spectator Greystone Restaurant, and The Bakery Café by illy

In San Antonio: Nao: New World Flavors

Our landmark buildings, state-of-the-art facilities, and award-winning

restaurants can serve as the ideal venue for your corporate gatherings. Having

a meeting, board retreat, hands-on culinary team-building activity, or awards

banquet at a CIA campus makes it a special event.

2015 CIA PARTNERSHIP

PACKAGES

COMBINED SPONSORSHIP AND ENGAGEMENT PARTNERSHIP OPPORTUNITIES The Culinary Institute of America regularly develops customized sponsorship and engagement “packages” for its corporate, association, and governmental partners. Whether emphasizing a particular marketing strategy or a desire to reach a diversity of programs and audiences within our college and throughout our industry, these packages can be tailored to meet your specific needs. What follows are examples of engagement packages that can be created for you, showing a range of budget options. We look forward to discussing these opportunities—including our preferential pricing for select packages—and designing the right mix for you.

PACKAGE 1

Professional Excellence and Innovation $140,000Advancing the frontiers of knowledge and securing our industry’s future

CIA Leadership Awards Platinum $50,000Manager-in-Training $50,000reThink Food Bronze $20,000Student Scholarship $20,000

PACKAGE 2

Health and Wellness $80,000Menu innovation at the intersection of nutrition and the culinary arts

Worlds of Healthy Flavors Gold $30,000Healthy Flavors, Healthy Kids Bronze $20,000Student Scholarship $20,000Healthy Kitchens, Healthy Lives Supporting $10,000

PACKAGE 3

World Cuisines and Cultures $85,000Charting culinary trends and connecting the world through food

Worlds of Flavor Premium Gold $40,000Latin Flavors, American Kitchens Silver $25,000Scholarship for Latin Cuisines Concentration $10,000Scholarship for Advanced Wine, Beverage, and Hospitality Concentration $10,000

PACKAGE 4

Sustainability and Food Ethics $105,000Growing farm-to-table connections and addressing social responsibility

Menus of Change Premium Gold $40,000CIA Leadership Awards Gold $30,000Scholarship for Farm-to-Table Concentration $25,000Edible Landscape Plan/Four Season Garden $10,000

“Ghirardelli is committed to enhancing our presence within the chef community. What better way is there than to partner with the prestigious CIA? The relationship with the CIA is a natural fit because their students are the future leaders of the industry segments we serve, such as restaurants, bakeries, and specialty coffee establishments.”

Christopher EklemVICE PRESIDENT OF FOODSERVICEGHIRARDELLI CHOCOLATE COMPANY

41

FOODSERVICE OPERATORSThousands of leading foodservice professionals have attended our conferences, seminars, and other professional programs in recent years. Individual titles of the participants include CEO, corporate chef, president of food and beverage operations, director of culinary development, director of research and development, culinary innovations manager, senior food technologist, executive chef, executive pastry chef, and many more. Here’s a partial list of the operators we’ve welcomed and worked with during the past year:

CHAIN/MULTI-UNIT RESTAURANTS Applebee’sArby’sAu Bon PainBahama BreezeBertucci’s Italian RestaurantsBlack AngusBloomin’ BrandsBolocoBonefish GrillBoston Pizza InternationalBravo/Brio Restaurant GroupBrinker InternationalCarlson Restaurants WorldwideThe Cheesecake FactoryChick-fil-AChipotle Mexican GrillChop’t Creative SaladCKE Restaurants Inc.CosìDarden InternationalDineEquityDunkin’ BrandsFleming’s SteakhouseHuddle HouseIgnite Restaurant GroupIHOPJack in the BoxJamba JuiceLandry’s RestaurantsLYFE KitchenMcAlister’s DeliMcDonald’s CorporationNot Your Average Joe’sOn the Border Mexican GrillOutback SteakhousePanda Restaurant GroupPanera BreadQdoba Mexican GrillRed Robin Gourmet BurgersRuby TuesdaySheetz, Inc.Subway RestaurantsTaco BellTaco John’s InternationalTexas RoadhouseTim Horton’sUno Chicago Grill

Wendy’s InternationalWhite SpotYUM! Brands

COLLEGES AND UNIVERSITIESBrown UniversityColumbia UniversityColorado State UniversityCornell UniversityHarvard UniversityIndiana UniversityKansas State UniversityMichigan State UniversityMichigan Tech UniversityMiddlebury CollegeNortheastern UniversityOhio State UniversityOregon State UniversitySkidmore CollegeStanford University Syracuse UniversityTufts UniversityUniversity of British ColumbiaUniversity of California, BerkeleyUniversity of Colorado - BoulderUniversity of Massachusetts Dining University of MichiganUniversity of MontanaUniversity of San DiegoUniversity of Wisconsin – MilwaukeeVanderbilt UniversityVirginia Tech UniversityYale University

CONTRACT FOODSERVICEAir Force Services AgencyAramarkBon Appetit Management CompanyChartwells School DiningCompass GroupGate GourmetHMS HostMorrison Management SpecialistsParkhurst Dining ServicesSodexoUnited States Air ForceUnited States Army

SUPERMARKETS/RETAIL7-ElevenCentral MarketGelson’s Super MarketsGiant EagleH-E-B Grocery CompanyKroger Co.Nugget MarketsSafewayWegmans Food MarketsWhole Foods MarketWild Oats Market

HOTEL, RESORT, CASINO, AND CRUISE LINE SECTORSCanyon Ranch Carlson Rezidor Hotel GroupCarnival Cruise Lines Celebrity CruisesCrystal CruisesDolce Hotels & ResortsFairmont Hotels & ResortsFour Seasons Hotels and ResortsHarrah’s Entertainment, Inc.Hilton HotelsHolland America LineHyatt, Classic ResidenceInterContinental Hotels Group (IHG)Loews HotelsMarriott InternationalMGM MirageOmni HotelsPrincess CruisesRitz-CarltonRoyal Caribbean InternationalSage Hospitality ResourcesStarwood Hotels & Resorts WorldwideVenetian and The Palazzo HotelWaldorf-AstoriaWalt Disney World ResortsWhite LodgingWyndham Hotels and Resorts

42

ACH Food Companies, Inc.Alaska Seafood Marketing InstituteAlmond Board of CaliforniaAmerican Gaming AssociationAmerican Pistachio GrowersAmerican Roland Food CorporationAnton Family FoundationAramark CorporationaT KoreaAvocados from MexicoB & W Gourmet FarmsBaldor Specialty FoodsBarilla America, Inc.Barry Callebaut USA, LLCBasic American FoodsBejo SeedsBigelow TeasBirds Eye FoodsBlue Diamond Almond GrowersBob’s Red MillBoiron Frères S.A.Boskovich FarmsBradford Renaissance PortraitsThe Brooklyn BreweryBSH Home Appliances Bunge North AmericaBunn-O-Matic CorporationBush Brothers & CompanyButterball, LLCCalifornia Dried Plum BoardCalifornia Endive FarmsCalifornia Fig Advisory BoardCalifornia Milk Advisory BoardCalifornia Olive RanchCalifornia Raisin Marketing BoardCalifornia Table Grape CommissionCalifornia Walnut BoardCambroCampbell’s Soup CompanyCanolaInfoCargill, Inc.Central MillingCertified Angus BeefThe Charmer Sunbelt GroupChefwearC.H. Guenther & Son, Inc.Chilean Blueberry CommitteeChipotle Mexican Grill, Inc.Chobani, Inc.C.H. RobinsonChurch BrothersClean SeasThe Coca-Cola CompanyColavita USA, Inc.Compass Group, The AmericasConAgra Foods, Inc.Cooper-AtkinsCounter Culture CoffeeCSM BakeryCuisinart

D’Arrigo BrothersDel Monte Fresh ProduceDelaware North Companies, Inc.Dipo InductionDole Fresh VegetablesDole Packaged Foods CompanyDow AgroSciencesDriscoll Strawberry Associates, Inc.Dunkin’ Brands, Inc.Ecolab, Inc.Farmland FoodsFerrero USAFoods and Wines from SpainFrench Ministry of Food, Agriculture

& Fisheries (SOPEXA)French’s FoodserviceFresh OriginsFresh Produce Association

of the AmericasFrito-LayFrontera ProduceFusionchef by JulaboGhirardelli Chocolate CompanyGodiva Chocolatier, Inc.Goya FoodsGrimmway FarmsGuittard Chocolate CompanyGulf Oyster Industry CouncilHaliburton International FoodsHero, Inc.Hershey FoodserviceHilton Hotels CorporationThe Historic Pearl BreweryH.J. Heinz FoodserviceHMS Host CorporationHorizon Food GroupHormel Foods SalesIdahoan Foodsillycaffè North America, Inc.Institut del CavaInternational Enterprise SingaporeInternational Food Information CouncilInternational Foodservice

Manufacturers Association (IFMA)ITW-Food Equipment GroupJapan External Trade OrganizationJFC InternationalThe J. M. Smucker CompanyJohn Boos CompanyJohnsonville SausageJones Dairy FarmJ.R. SimplotKellogg CompanyKikkoman Sales USA, Inc.King & Prince SeafoodAbigail KirschKitchenAidKorin Japanese TradingKraft FoodsLaBrea Bakery/Aryzta, LLC

Lactalis FoodserviceLA & SF SpecialtyLamb WestonLone Mountain WagyuLouisiana Seafood Promotions

& Marketing BoardMann PackingMarkon CooperativeMarriott International, Inc.McCain FoodsMcCormick & CompanyMcIlhenny CompanyMeat and Livestock AustraliaMelissa’s ProduceThe Middleby CorporationThe Montague CompanyMooney FarmsMorrison Healthcare Food ServicesMusco Family Olive CompanyMushroom CouncilNational Peanut BoardNational Pork BoardNational Restaurant AssociationNational Watermelon

Promotion BoardNaturipe FarmsNestlé Waters, North AmericaNoelker & HullNordaq FreshNorpac FoodsNorth American Association of Food

Equipment Manufacturers (NAFEM)Northarvest Bean Growers AssociationNorthern Canola Growers AssociationNovoNordiskNunhems USAOlé Mexican FoodsOneida, Ltd.The Palmer GroupParamount CitrusParamount FarmsPar-Way TrysonPear Bureau NorthwestPepsiCo, Inc.Perdue FarmsThe Perfect Purée of Napa ValleyPioneer Hi-BredPOM WonderfulProduce for Better Health FoundationProduce Marketing AssociationR. Torre/ToraniRA Patina, LLCThe Rainbow RoomRainier Foods CompanyRational USAReady PacRegional Ministry of Agriculture,

Fisheries, and Environment, Government of Andalucía

Renshaw Baking

Rich Products CorporationRijk ZwaanRiver Ranch Fresh FoodsRogue Ales & SpiritsRoyal RoseSabatino North America, LLCSan Miguel ProduceSaputo Cheese USASaskatchewan Mustard

Development CommissionSatin Fine FoodsSchwan’s Food ServiceSensientSingapore Tourism BoardSodexo, Inc.The Soyfoods CouncilSparrow LaneSPE CertifiedSteelite International U.S.A., Inc.Sugar Foods CorporationSun Valley RiceSunkistSun-Maid Growers of CaliforniaSunsweet GrowersSurlean FoodsSysco CorporationTD BankT & S Brass and Bronze Works, Inc.Taylor FarmsTihany DesignTillamook FoodsTrident SeafoodTruitt Family FoodsTuxton China, Inc.U.S. Apple AssociationU.S. Farmers and Ranchers AllianceU.S. Highbush Blueberry CouncilUltimate ImageUnilever Food SolutionsUnited Soybean BoardUnited States Potato BoardUpper Crust EnterprisesUSA Dry Pea & Lentil CouncilUSA Poultry & Egg Export CouncilUSA Rice FederationValley Fig GrowersValrhonaVengaVentura Foods, LLCVibrant RiojaVilleroy & Boch USAVital Choice Wild Seafood & OrganicsVitamix CorporationWhite Plains LinenWhole Foods MarketsWindsor FoodsWines of ChileWonderful Almonds & PistachiosWood Stone CorporationZojirushi

PARTNERS AND DONORSWe are deeply grateful to the many organizations that support the CIA and our students by funding scholarships and research, sponsoring industry leadership programs, and providing Gift-in-Kind donations. This support enhances the educational experience for our students and helps us bring innovation and thought leadership to the industry. Some of our partners include:

43

2015 “AT-A-GLANCE” OVERVIEW OF SPONSORSHIP OPPORTUNITIES CIA LEADERSHIP PROGRAMS

LEADERSHIP

PROGRAMHealthy Kitchens,

Healthy Lives

THE GREYSTONE

F L A V O RS U M M I T

CIA ANNUALLEADERSHIP

AWARDS

DATESJanuary 21–23, 2015 January 23–24, 2015

June 19, 2015February 5–8, 2015 March 11–13, 2015 April 22–24, 2015 April 30, 2015

VENUE CIA at Greystone CIA at Greystone (January) CIA Hyde Park (June)

CIA at Greystone CIA at Greystone CIA at Greystone New York, NY

PRESENTING

PARTNER

Harvard School of Public Health, Department of Nutrition

A small, select group of invited Program Partners

Harvard School of Public Health, Samueli Institute

Food Arts CIA Exclusive CIA Exclusive

SPONSORSHIP

LEVELS

$7.5K–40K $25K Exhibitors: $5K–35KAcademic Grants: $5K–25K

$15K–50K $5K–150K $1K–75K

AUDIENCE

FOODSERVICE30–35 invited volume foodservice menu decision makers from top chains, universities, hotels and other high volume operations

FOODSERVICEAn invited membership collaborative of foodservice industry culinary operators, with an emphasis on the chain sector and other volume leaders

HEALTH CARE400 physicians, registered dietitians, and other influential health care professionals

FOODSERVICE35–40 invited volume foodservice menu decision makers from hotels, casinos, cruise lines, upper-tier chains, and other high volume operations

FOODSERVICE700 leading chefs and other top foodservice executives and professionals

FOODSERVICEA gathering of business leaders and the foodservice industry’s elite inner circle. The CIA’s Annual Leadership Awards brings together hundreds of our industry’s most celebrated and influential professionals

OPPORTUNITY

TO EXHIBITYes Yes Yes Yes

UNIQUE

ATTRIBUTES

OF

THIS EVENT

This event focuses on translating nutrition science into successful menu options for volume foodservice. Attendees include top scientists and a AAA-list of volume menu developers.

This initiative brings together a group of 30 influential volume foodservice leaders to work collaboratively to accelerate research and innovation around key health imperatives, including sodium reduction, increasing use of produce, and improving carbohydrate quality.

The four-day program features many of Harvard’s most influential researchers, as well as guest chefs who help translate the nutrition science into healthful options for today’s busy consumers.

This invitation-only retreat highlights the much-acclaimed flavor discovery expertise of the CIA at Greystone as it explores menu and other trends at the intersection of upper-tier volume foodservice and fine dining. Platinum and Premium Gold supporters have the opportunity to sponsor a presentation.

This conference, now in its 17th year, is one of the foodservice industry’s premier events. The World Marketplace brings to life the culture and cuisine of the featured countries and regions.

The CIA has created the Augie™ Award in honor of Auguste Escoffier to commemorate the success and achievement of our industry’s best and brightest. The CIA’s Leadership Awards event raises vital scholarship funds to support our students.

ciaprochef.com/wohf ciahealthymenus.com healthykitchens.org ciaprochef.com/flavorsummit worldsofflavor.com ciachef.edu/awards

May 5–7, 2015 June 17–19, 2015 August 26–29, 2015 Sept. 30–Oct. 2, 2015 November 6–8, 2015 Ongoing

CIA San Antonio CIA Hyde Park CIA at Greystone CIA San Antonio CIA at Greystone Across the Country

CIA Exclusive Harvard School of Public Health,Department of Nutrition

University of California, Davis

CIA Exclusive MIT Media Lab

Sponsorship: $10K–40KGrants: $10K–50K

$5K–100K $10K–50K $5K–40K $5K–75K $5K–75K

FOODSERVICE90–100 invited attendees including experts in children’s nutrition, school foodservice professionals

FOODSERVICE300 attendees, including culinary and F&B executives; VPs of CSR, nutrition, sustainability, and marketing; scientific and technical leaders with expertise in nutrition, public health, and environmental issues

FOODSERVICE30–35 invited volume foodservice menu decision makers from top chains, universities, supermarkets and other high volume operations

FOODSERVICE45–50 invited volume foodservice menu decision makers plus an additional 50 foodservice professionals

ACADEMICS AND FOODSERVICE 300 academic researchers, thought leaders, marketing executives, chefs, taste experts, senior-level business professionals, scientists, engineers, and media

FOODSERVICE AND BUSINESS LEADERS60–600 members of our industry’s elite inner circle and dedicated food enthusiasts

Yes Yes Yes Yes Yes Yes

This invitational leadership symposium highlights the unique role chefs play in developing healthful, flavorful foods for children, and focuses on K–12 foodservice. Top level supporters can sponsor a presentation and participate in the hands-on kitchen workshop.

This initiative provides a framework for chefs and industry leaders to assume a larger, pivotal role in integrating key imperatives of flavor, health, the environment, sustainable business practices, and economics.

All sponsors have the opportunity to participate in the hands-on kitchen market basket activity, working alongside the foodservice operators. Silver sponsors and above can present directly to this top group of corporate chefs and operators. A field trip to local farms and orchards creates memorable “flavor discovery” experiences for participants.

This conference, held at the CIA San Antonio, focuses on Latin cuisine and Latin flavors. Each year various countries and regions in Latin America are highlighted. Premium Gold supporters have the opportunity to sponsor a presentation.

The program will focus on research from a variety of disciplines and will incorporate the expertise of authorities from across diverse sectors. Topics will range from the anthropology of American food culture to the psychology of food marketing, and from sensory science to brain behavior.

Each reception has its own unique qualities. Some include discussions or demonstrations, while others are more casual networking opportunities. Sponsors receive a specified number of tickets to attend at least one event.

ciahealthykids.com menusofchange.org ciaprochef.com/fqam ciaprochef.com/lfak re-thinkfood.org ciaalumninetwork.com

2015 “AT-A-GLANCE” OVERVIEW OF SPONSORSHIP OPPORTUNITIES CIA LEADERSHIP PROGRAMS

LEADERSHIP

PROGRAMHealthy Kitchens,

Healthy Lives

THE GREYSTONE

F L A V O RS U M M I T

CIA ANNUALLEADERSHIP

AWARDS

DATESJanuary 21–23, 2015 January 23–24, 2015

June 19, 2015February 5–8, 2015 March 11–13, 2015 April 22–24, 2015 April 30, 2015

VENUE CIA at Greystone CIA at Greystone (January) CIA Hyde Park (June)

CIA at Greystone CIA at Greystone CIA at Greystone New York, NY

PRESENTING

PARTNER

Harvard School of Public Health, Department of Nutrition

A small, select group of invited Program Partners

Harvard School of Public Health, Samueli Institute

Food Arts CIA Exclusive CIA Exclusive

SPONSORSHIP

LEVELS

$7.5K–40K $25K Exhibitors: $5K–35KAcademic Grants: $5K–25K

$15K–50K $5K–150K $1K–75K

AUDIENCE

FOODSERVICE30–35 invited volume foodservice menu decision makers from top chains, universities, hotels and other high volume operations

FOODSERVICEAn invited membership collaborative of foodservice industry culinary operators, with an emphasis on the chain sector and other volume leaders

HEALTH CARE400 physicians, registered dietitians, and other influential health care professionals

FOODSERVICE35–40 invited volume foodservice menu decision makers from hotels, casinos, cruise lines, upper-tier chains, and other high volume operations

FOODSERVICE700 leading chefs and other top foodservice executives and professionals

FOODSERVICEA gathering of business leaders and the foodservice industry’s elite inner circle. The CIA’s Annual Leadership Awards brings together hundreds of our industry’s most celebrated and influential professionals

OPPORTUNITY

TO EXHIBITYes Yes Yes Yes

UNIQUE

ATTRIBUTES

OF

THIS EVENT

This event focuses on translating nutrition science into successful menu options for volume foodservice. Attendees include top scientists and a AAA-list of volume menu developers.

This initiative brings together a group of 30 influential volume foodservice leaders to work collaboratively to accelerate research and innovation around key health imperatives, including sodium reduction, increasing use of produce, and improving carbohydrate quality.

The four-day program features many of Harvard’s most influential researchers, as well as guest chefs who help translate the nutrition science into healthful options for today’s busy consumers.

This invitation-only retreat highlights the much-acclaimed flavor discovery expertise of the CIA at Greystone as it explores menu and other trends at the intersection of upper-tier volume foodservice and fine dining. Platinum and Premium Gold supporters have the opportunity to sponsor a presentation.

This conference, now in its 17th year, is one of the foodservice industry’s premier events. The World Marketplace brings to life the culture and cuisine of the featured countries and regions.

The CIA has created the Augie™ Award in honor of Auguste Escoffier to commemorate the success and achievement of our industry’s best and brightest. The CIA’s Leadership Awards event raises vital scholarship funds to support our students.

ciaprochef.com/wohf ciahealthymenus.com healthykitchens.org ciaprochef.com/flavorsummit worldsofflavor.com ciachef.edu/awards

May 5–7, 2015 June 17–19, 2015 August 26–29, 2015 Sept. 30–Oct. 2, 2015 November 6–8, 2015 Ongoing

CIA San Antonio CIA Hyde Park CIA at Greystone CIA San Antonio CIA at Greystone Across the Country

CIA Exclusive Harvard School of Public Health,Department of Nutrition

University of California, Davis

CIA Exclusive MIT Media Lab

Sponsorship: $10K–40KGrants: $10K–50K

$5K–100K $10K–50K $5K–40K $5K–75K $5K–75K

FOODSERVICE90–100 invited attendees including experts in children’s nutrition, school foodservice professionals

FOODSERVICE300 attendees, including culinary and F&B executives; VPs of CSR, nutrition, sustainability, and marketing; scientific and technical leaders with expertise in nutrition, public health, and environmental issues

FOODSERVICE30–35 invited volume foodservice menu decision makers from top chains, universities, supermarkets and other high volume operations

FOODSERVICE45–50 invited volume foodservice menu decision makers plus an additional 50 foodservice professionals

ACADEMICS AND FOODSERVICE 300 academic researchers, thought leaders, marketing executives, chefs, taste experts, senior-level business professionals, scientists, engineers, and media

FOODSERVICE AND BUSINESS LEADERS60–600 members of our industry’s elite inner circle and dedicated food enthusiasts

Yes Yes Yes Yes Yes Yes

This invitational leadership symposium highlights the unique role chefs play in developing healthful, flavorful foods for children, and focuses on K–12 foodservice. Top level supporters can sponsor a presentation and participate in the hands-on kitchen workshop.

This initiative provides a framework for chefs and industry leaders to assume a larger, pivotal role in integrating key imperatives of flavor, health, the environment, sustainable business practices, and economics.

All sponsors have the opportunity to participate in the hands-on kitchen market basket activity, working alongside the foodservice operators. Silver sponsors and above can present directly to this top group of corporate chefs and operators. A field trip to local farms and orchards creates memorable “flavor discovery” experiences for participants.

This conference, held at the CIA San Antonio, focuses on Latin cuisine and Latin flavors. Each year various countries and regions in Latin America are highlighted. Premium Gold supporters have the opportunity to sponsor a presentation.

The program will focus on research from a variety of disciplines and will incorporate the expertise of authorities from across diverse sectors. Topics will range from the anthropology of American food culture to the psychology of food marketing, and from sensory science to brain behavior.

Each reception has its own unique qualities. Some include discussions or demonstrations, while others are more casual networking opportunities. Sponsors receive a specified number of tickets to attend at least one event.

ciahealthykids.com menusofchange.org ciaprochef.com/fqam ciaprochef.com/lfak re-thinkfood.org ciaalumninetwork.com

2015 “AT-A-GLANCE” OVERVIEW OF SPONSORSHIP OPPORTUNITIES CIA LEADERSHIP PROGRAMS

LEADERSHIP

PROGRAMHealthy Kitchens,

Healthy Lives

THE GREYSTONE

F L A V O RS U M M I T

CIA ANNUALLEADERSHIP

AWARDS

DATESJanuary 21–23, 2015 January 23–24, 2015

June 19, 2015February 5–8, 2015 March 11–13, 2015 April 22–24, 2015 April 30, 2015

VENUE CIA at Greystone CIA at Greystone (January) CIA Hyde Park (June)

CIA at Greystone CIA at Greystone CIA at Greystone New York, NY

PRESENTING

PARTNER

Harvard School of Public Health, Department of Nutrition

A small, select group of invited Program Partners

Harvard School of Public Health, Samueli Institute

Food Arts CIA Exclusive CIA Exclusive

SPONSORSHIP

LEVELS

$7.5K–40K $25K Exhibitors: $5K–35KAcademic Grants: $5K–25K

$15K–50K $5K–150K $1K–75K

AUDIENCE

FOODSERVICE30–35 invited volume foodservice menu decision makers from top chains, universities, hotels and other high volume operations

FOODSERVICEAn invited membership collaborative of foodservice industry culinary operators, with an emphasis on the chain sector and other volume leaders

HEALTH CARE400 physicians, registered dietitians, and other influential health care professionals

FOODSERVICE35–40 invited volume foodservice menu decision makers from hotels, casinos, cruise lines, upper-tier chains, and other high volume operations

FOODSERVICE700 leading chefs and other top foodservice executives and professionals

FOODSERVICEA gathering of business leaders and the foodservice industry’s elite inner circle. The CIA’s Annual Leadership Awards brings together hundreds of our industry’s most celebrated and influential professionals

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This event focuses on translating nutrition science into successful menu options for volume foodservice. Attendees include top scientists and a AAA-list of volume menu developers.

This initiative brings together a group of 30 influential volume foodservice leaders to work collaboratively to accelerate research and innovation around key health imperatives, including sodium reduction, increasing use of produce, and improving carbohydrate quality.

The four-day program features many of Harvard’s most influential researchers, as well as guest chefs who help translate the nutrition science into healthful options for today’s busy consumers.

This invitation-only retreat highlights the much-acclaimed flavor discovery expertise of the CIA at Greystone as it explores menu and other trends at the intersection of upper-tier volume foodservice and fine dining. Platinum and Premium Gold supporters have the opportunity to sponsor a presentation.

This conference, now in its 17th year, is one of the foodservice industry’s premier events. The World Marketplace brings to life the culture and cuisine of the featured countries and regions.

The CIA has created the Augie™ Award in honor of Auguste Escoffier to commemorate the success and achievement of our industry’s best and brightest. The CIA’s Leadership Awards event raises vital scholarship funds to support our students.

ciaprochef.com/wohf ciahealthymenus.com healthykitchens.org ciaprochef.com/flavorsummit worldsofflavor.com ciachef.edu/awards

May 5–7, 2015 June 17–19, 2015 August 26–29, 2015 Sept. 30–Oct. 2, 2015 November 6–8, 2015 Ongoing

CIA San Antonio CIA Hyde Park CIA at Greystone CIA San Antonio CIA at Greystone Across the Country

CIA Exclusive Harvard School of Public Health,Department of Nutrition

University of California, Davis

CIA Exclusive MIT Media Lab

Sponsorship: $10K–40KGrants: $10K–50K

$5K–100K $10K–50K $5K–40K $5K–75K $5K–75K

FOODSERVICE90–100 invited attendees including experts in children’s nutrition, school foodservice professionals

FOODSERVICE300 attendees, including culinary and F&B executives; VPs of CSR, nutrition, sustainability, and marketing; scientific and technical leaders with expertise in nutrition, public health, and environmental issues

FOODSERVICE30–35 invited volume foodservice menu decision makers from top chains, universities, supermarkets and other high volume operations

FOODSERVICE45–50 invited volume foodservice menu decision makers plus an additional 50 foodservice professionals

ACADEMICS AND FOODSERVICE 300 academic researchers, thought leaders, marketing executives, chefs, taste experts, senior-level business professionals, scientists, engineers, and media

FOODSERVICE AND BUSINESS LEADERS60–600 members of our industry’s elite inner circle and dedicated food enthusiasts

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This invitational leadership symposium highlights the unique role chefs play in developing healthful, flavorful foods for children, and focuses on K–12 foodservice. Top level supporters can sponsor a presentation and participate in the hands-on kitchen workshop.

This initiative provides a framework for chefs and industry leaders to assume a larger, pivotal role in integrating key imperatives of flavor, health, the environment, sustainable business practices, and economics.

All sponsors have the opportunity to participate in the hands-on kitchen market basket activity, working alongside the foodservice operators. Silver sponsors and above can present directly to this top group of corporate chefs and operators. A field trip to local farms and orchards creates memorable “flavor discovery” experiences for participants.

This conference, held at the CIA San Antonio, focuses on Latin cuisine and Latin flavors. Each year various countries and regions in Latin America are highlighted. Premium Gold supporters have the opportunity to sponsor a presentation.

The program will focus on research from a variety of disciplines and will incorporate the expertise of authorities from across diverse sectors. Topics will range from the anthropology of American food culture to the psychology of food marketing, and from sensory science to brain behavior.

Each reception has its own unique qualities. Some include discussions or demonstrations, while others are more casual networking opportunities. Sponsors receive a specified number of tickets to attend at least one event.

ciahealthykids.com menusofchange.org ciaprochef.com/fqam ciaprochef.com/lfak re-thinkfood.org ciaalumninetwork.com

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Holly BriwaSenior Advancement Officer707-967-2400h_briwa@culinary.edu

Lee Ellen HayesSenior Advancement Officer845-905-4274l_hayes@culinary.edu

Shara OremDirector of Sponsorship Planning and Outreach707-967-2439s_orem@culinary.edu

Susan RenkeDirector of Corporate Relations707-967-2507s_renke@culinary.edu

Brad WhitmoreSenior Advancement Officer845-451-1460b_whitmo@culinary.edu

Dr. Victor Gielisse, CMCVice PresidentAdvancement and Business DevelopmentINDUSTRY LEADERSHIP AND ADVANCEMENT845-451-1294v_gielis@culinary.edu

Greg DrescherVice PresidentStrategic Initiatives and Industry LeadershipINDUSTRY LEADERSHIP AND ADVANCEMENT916-416-6476g_dresch@culinary.edu

CONTACT INFORMATION