The Culinary Institute of America honored five incredible Taste Makers with CIA Leadership Awards on May 5.
The Culinary Institute of America honored five incredible Taste Makers with CIA Leadership Awards on May 5.
The night began on a delicious note with guests mingling during a lively cocktail hour featuring delights from individual chefs before the grand dinner gala began.
Guests seated at tables inside the Ziegfeld Ballroom in New York City watched Elizabeth Blau, Brandon Chrostowski ’06, Ann Cooper ’79, I. Pano Karatassos ’60 and Marcus Samuelsson receive the Augie™ for their extraordinary impact on the industry.
The tapestry of their rich and inspirational speeches represented why they were bestowed the coveted award that celebrates their work. These renowned individuals are catalysts for change within the food, beverage, and hospitality industries.
Proceeds from the event will support scholarships for CIA students, more than 90% of whom rely on financial aid to achieve their dream of attending the world’s premier culinary college. More than 500 hospitality industry leaders, celebrity chefs, and other luminaries from business and entertainment joined the celebration of these industry icons.
“Each of these honorees was bold enough to dream, to question, and to pursue and create the change they wanted to see,” said CIA President Michiel Bakker. “I can’t think of better examples for our students, who, in turn, will shape the next generation of our great industry.”
(Courtesy CIA)
The award winners each have a special background that made them worthy of such a prize. Blau transformed Las Vegas into a world-class dining destination; Cooper’s tireless efforts to transform school food galvanized a movement; Chrostowski created EDWINS Leadership and Restaurant Institute to give formerly incarcerated individuals a second chance; Karatassos put Atlanta on the national culinary map; and Samuelsson was the youngest person ever to receive a three-star review from The New York Times and winner of an incredible eight James Beard Foundation Awards.
The CIA created the Augie in recognition of famed French chef Auguste Escoffier’s unwavering pursuit of excellence, creativity, and professionalism. The college has been honoring food and hospitality industry leaders who exemplify these traits since 2007.
Several CIA alumni, including Chrostowski, Victoria Androsz ’22, Brandon Collins ’01, Gary Donlick ’90, and Jae Jung ’10, served as guest chefs during the cocktail and dessert receptions. In addition, 40 CIA students, including several from the college’s Singapore campus, attended the event and served as student ambassadors.
The CIA Leadership Awards were made possible, in part, by the generous support of platinum sponsors PepsiCo and Unilever Food Solutions; gold sponsors 400 Capital Management, Ecolab, Aditi Deeg and Bill Sanders, and Barbara Tober; silver sponsors Breakthru Beverage Group, Consigli Construction Corporation, Edlong Corporation, Highgate, KitchenAid Commercial Small Appliances, Molson Coors Beverage Company, and Steelite International; and Bronze sponsors Colavita USA, Farm Frites, Jones Dairy Farm, Katzman, George McKerrow, John C. Metz, Jr. ’92, NR International, The Pier Sixty Collection, Restaurant Associates, and Dr. Regynald G. Washington, and dozens of other suppliers to the food and hospitality industries, plus many individual friends of the CIA.
CIA alum and MasterChef season 12 winner Chef Dara Yu ’21 served as MC for the event.
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers associate, bachelor’s, and master’s degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry, and its worldwide network of nearly 55,000 alumni includes innovators in every area of the food world.
The CIA has locations in New York, California, Texas, and Singapore. For more information, visit www.ciachef.edu.
