To The Culinary Instituteof America, San Antonio

Welcome

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Dr. Tim Ryan is the first alumnus and faculty member to serve as president of thecollege. His bold vision to advance culinary education and industry services drawsfrom his unique background of culinary, business, and educational accomplishments.

Greetings from President Ryan¡Bienvenido! The Culinary Institute of America, SanAntonio is an important and vital center for the col-lege, and I’m pleased to welcome you to campus toshare in the excitement.

Our mission for this campus, first and foremost, is tosupport aspiring culinarians in their drive for success inthe foodservice industry. As such, our educational pro-grams in San Antonio build on the college’s great her-itage: the CIA has prepared more than 44,000 alumnito become chefs and foodservice professionals.

Our dream is also to study and promote regional LatinAmerican cuisines, highlighting their culinary complex-ity and healthfulness while further elevating them totheir rightful places among the great cuisines of theworld.

Join us as we celebrate fabulous food, time-honoredcooking traditions, and the spirit of this great city. I wish you an unforgettable visit and invite you tocome back often.

Dr. Tim Ryan ’77

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THE WORLD’S PREMIER CULINARY COLLEGESince 1946, The Culinary Institute of America (CIA)has set the standard for excellence in culinary educa-tion. Our faculty, facilities, and academic programsenable aspiring and seasoned culinary professionals toexcel in a wide variety of careers in the foodserviceand hospitality industry.

At The Culinary Institute of America, San Antonio,you’ll get a taste of what makes the CIA so special.You’ll see how everything we do supports our missionof providing the world’s best professional culinary edu-cation in accordance with our core values of excel-lence, leadership, professionalism, ethics, and respectfor diversity.

HISTORY OF THE CIAThe CIA was founded in 1946 in downtown New Haven,CT by Frances Roth and Katharine Angell to provideculinary training for World War II veterans. In 1972, thecollege moved to its current location in Hyde Park, NY,the former Jesuit novitiate St. Andrew-on-Hudson.

In 1995, the CIA’s first branch campus, The CulinaryInstitute of America at Greystone, opened in St.Helena, CA in the heart of the legendary Napa Valley.The college continued to expand its reach in the U.S.and abroad, establishing the CIA San Antonio branchcampus in 2008 and opening the CIA Singapore cam-pus in 2010.

From its humble beginnings more than 65 years agowith just 50 students, the not-for-profit CIA todayenrolls more than 2,800 students in its degree pro-grams, approximately 3,000 students in its professionaldevelopment programs, and more than 3,500 in itscourses for food enthusiasts.

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THE EVOLUTION OF A DREAM The story of the CIA San Antonio began at the site ofthe historic Pearl Brewery, on the San Antonio Riverjust north of downtown. After the brewery closed in2001, it was purchased by Silver Ventures, Inc., withplans to revitalize the property while preserving its his-toric integrity. Silver Ventures CEO Kit Goldsbury, aSan Antonio native with a lifelong passion for LatinAmerican food and a successful career in foodservice,wanted to give back to the city and industry he loved.He joined forces with The Culinary Institute of Amer-ica in an extraordinary partnership to make a dream—el sueño—come true: a new education and researchcenter that would raise the profile of Latin Americancuisines and culinary traditions, with Latino chefs atthe forefront of the movement.

With the CIA providing faculty and consulting serv-ices, a pilot program in culinary arts was developedand, in 2006, the first class of students graduated fromthe program. The following year, the college formallyannounced its partnership with Mr. Goldsbury, whichincluded a generous gift earmarked for creating andexpanding the San Antonio campus and establishingthe El Sueño Scholarship for students at both the Hyde Park and San Antonio campuses. In 2008, theCIA San Antonio became an official branch campus ofthe college.

Following the opening of a new 30,000-square-footexpansion for the CIA San Antonio in October 2010,the education programs continue to grow. Located atthe gateway to Latin America, the CIA San Antoniocampus attracts a unique blend of future chefs, foodlovers, and established culinary leaders.

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PROGRAMS AT SAN ANTONIO

Degree and Certificate Programs

The CIA San Antonio’s Associate in Applied Science(AAS) degree programs in culinary arts and baking &pastry arts are based on the proven curricula offered atthe college’s Hyde Park, NY campus. AAS culinary artsstudents study both classic and contemporary culinarymethods, practice cooking techniques, and prepare fab-ulous global cuisine. Students in the AAS baking andpastry arts program practice fundamental baking andpastry skills, study baking ingredients, and create deli-cious confections.

Additionally, the Latin Cuisines Certificate Program(LCCP) at the CIA San Antonio gives students the in-depth knowledge and culinary specialization to maketheir mark on the food world. They become immersedin the unique ingredients, culinary techniques, and cul-tural traditions that span this rich region, and explorethe foods of Mexico, Brazil, Peru, Central America, theCaribbean, and more.

Professional Development Programs

Created to promote diversity in the U.S. foodserviceindustry, the Center for Foods of the Americas offers a variety of educational opportunities for industry professionals.

• Continuing Education: The CIA San Antonio offers a

wide selection of culinary courses for foodservice pro-

fessionals, including ProChef® Certification.

• Latin Flavors, American Kitchens Conference: Our annualleadership program highlights the world heritage ofLatin cuisines, their future on American menus, and the advancement of Latin American culinaryprofessionals.

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Food Enthusiasts Programs

Culinary Boot Camps, one-day Taste of CIA Cook-books classes, and culinary demos are also offered inSan Antonio. Boot Camps attract “foodies” both nation-ally and internationally, while the cookbook classes andshort demonstrations provide food enthusiasts a greatopportunity to take a taste of the CIA experience.

Custom Programs

The CIA offers customized programs that focus on newproduct, recipe, and curriculum development for pro-fessionals in the food industry, as well as team-buildingactivities for those who don’t typically work in thekitchen but would like to for a day.

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CIA SAN ANTONIO RESTAURANTSThe student-staffed NAO restaurant is a culinary tapes-try of Latin ingredients, traditions, and culture. A spec-tacular showcase for flavors of the New World, NAO’smenu features Latin American dishes rooted in tradi-tion and creatively reinterpreted using new perspec-tives, ingredients, and techniques. Diners enjoy fresh,seasonal plates that pay homage to the great cuisines ofLatin America in a warm and inviting atmosphere.

The CIA Bakery Café offers fine espresso, coffees, andteas along with a wide array of breakfast pastries, arti-san breads, and desserts. Open to the public, the caféalso provides light lunch selections including soups, sal-ads, sandwiches, savory pastries, and flatbreads, as wellas chilled agua frescas, soft drinks, beer, and wine.

CIA FACULTYMore than 150 instructors from 16 countries make upthe CIA’s prestigious faculty at its campuses in HydePark, St. Helena, San Antonio, and Singapore. Thesededicated teachers offer industry credentials and expe-rience that are unmatched in culinary education.

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CELEBRATED ALUMNIGraduates instantly become part of the CIA’s 40,000-strong alumni network. That means when they’re look-ing for a job at a restaurant, hotel, or resort just aboutanywhere in the world, there’s a good chance they’llfind a CIA graduate working in a leadership positionthere—someone who knows and appreciates the skillsand professionalism students get from the CIA,because they did too. Alumni of the CIA’s associatedegree program include San Antonio’s very ownJohnny Hernandez ’89 of La Gloria and True Flavors,Andrew Weissman ’96 of Il Sogno, and Doug Horn ’92of Dough Pizzeria.

Other accomplished CIA graduates include:

• Grant Achatz ’94, chef/owner, Alinea and Next• Anthony Bourdain ’78, chef, author, TV personality• Michael Chiarello ’82, owner, Bottega• Cat Cora ’95, Food Network’s Iron Chef America;partner, Kouzzina by Cat Cora

• Steve Ells ’90, founder and CEO, Chipotle Mexican Grill

• Todd English ’82, owner and executive chef, The Olive Group

• Duff Goldman ’98, owner, Charm City Cakes• En-Ming Hsu ’92, gold medal-winning U.S. World Cup pastry team captain

• Melissa Kelly ’88, co-owner, executive chef, and proprietor, Primo

• Sara Moulton ’77, host, Sara’s Weeknight Meals• Charlie Palmer ’79, chef/restaurateur, The Charlie Palmer Group

• Alfred Portale ’81, executive chef/owner, Gotham Bar and Grill

• Michael Symon ’90, Food Network’s Iron Chef America;owner, Lola and Lolita

• Roy Yamaguchi ’76, chef/owner, Roy’s Restaurants

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OTHER CIA LOCATIONS

Main Campus—Hyde Park, NY Bachelor’s and associate degree programs, professional

development programs, food enthusiast programs

The CIA’s main campus in New York’s scenic HudsonRiver Valley offers 41 professionally equipped kitchensand bakeshops; five award-winning, student-staffedrestaurants; culinary demonstration theaters; a dedi-cated wine lecture hall; a center for the study of Italianfood and wine; a nutrition center; an 86,000-volumelibrary; and a storeroom filled to brimming with thefinest ingredients, many sourced from the bounty ofthe Hudson Valley.

The CIA at Greystone—St. Helena, CAAssociate degree programs, certificate programs, profes-

sional development programs, food enthusiast programs

Rich with legendary vineyards and renowned restau-rants, California’s Napa Valley offers students a trulyinspiring culinary learning environment. At the centerof it all is the CIA at Greystone—a campus like noother, with dedicated centers for flavor development,professional wine studies, and menu research anddevelopment; a 15,000-square-foot teaching kitchenspace; demonstration theaters; and the Ivy Award-winning Wine Spectator Greystone Restaurant.

The CIA Singapore—SingaporeBachelor’s degree programThanks to the CIA’s historic partnership with the Sin-gapore Institute of Technology, the college is offeringits renowned degree program in Asia for the first time.With state-of-the-art facilities on the campus atTemasek Polytechnic and world-renowned CIA faculty,the CIA Singapore provides a unique educationalexperience. Located on the banks of the Bedok Reser-voir, the campus features teaching kitchens, classrooms,and the student-staffed Top Table Restaurant; morethan 140,000 volumes of texts and e-resources in theTemasek library; and computer labs.

TRAVEL DIRECTIONSThe Culinary Institute of America, San Antonio, 312 PearlParkway, Building 2, is conveniently located less than 10miles from the San Antonio International Airport.

From the airport, start out going north on Airport Boule-vard and turn right. After 0.4 miles, take a slight left ontoAirport Exit/Airport Boulevard, then turn right onto S. Terminal Drive. Follow for 0.3 miles, and then turn leftonto N US-281/McAllister Freeway. Merge onto US-281S via the ramp on the left towards downtown San Anto-nio. Continue for 6 miles, and take the Josephine Streetexit towards Grayson Street. Stay straight to go ontoAvenue A. Turn left onto Pearl Parkway.

WHERE TO STAYThe following accommodations are located in SanAntonio, TX, within 10 minutes of the CIA. Pleasenote that external sites are not endorsed by the CIA;the listing is provided solely for your convenience.

Aloft San Antonio Airport838 NW Loop 410, 1-877-462-5638, 210-541-8881

El Tropicano Riverwalk Hotel110 Lexington Avenue, 1-800-972-3480, 210-223-9461

Hotel Contessa306 W. Market Street, 210-229-9222

Hotel Valencia Riverwalk150 East Houston Street, 1-866-842-0111, 210-227-9700

Marriott TownePlace Suites San Antonio Downtown409 E. Houston Street, 210-271-3444

Omni La Mansión del Rio112 College Street, 210-518-1000

Sheraton Gunter Hotel205 East Houston Street, 210-554-1788

The Westin Riverwalk, San Antonio420 West Market Street, 1-877-999-3223, 210-224-6500

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CIA SAN ANTONIO CAMPUS AND PEARL BREWERYSITE MAP

1. CIA San Antonio Main Building:CIA Bakery Café Indoor Parking Garage

2. Outdoor Kitchen, CIA San Antonio

3. San Antonio River and River Walk

4. Pearl Farmers Market

5. La Gloria–Restaurant owned by CIA alumnus Johnny Hernandez ’89

6. Sandbar Fish House & Market–Restaurant owned by CIA alumnus Andrew Weissman ’96

7. il Sogno–Restaurant owned by CIA alumnus Andrew Weissman ’96

8. The Twig Book Shop–Offers CIA cookbooks and texts

9. Melissa Guerra store–Offers CIA Masters Collection® cookware and CIA merchandise

V. Visitor/Guest Parking

For more information about the Pearl site, including additional shops and attractions, visitwww.atpearl.com.

For Your Information

DEGREE PROGRAM1-800-CULINARY (285-4627)210-554-6400

PROFESSIONAL AND FOOD ENTHUSIAST PROGRAMS1-800-888-7850

GENERAL INFORMATION210-554-6400

CIA BAKERY CAFÉ210-554-6464

WEBSITESwww.ciachef.eduwww.ciaprochef.com

The CIA at Greystone and the CIA San Antonio are branches of the CIA, Hyde Park, NY.

The CIA Singapore is an additional campus.

©2012 The Culinary Institute of America

Photography: Keith Ferris, Ben Fink, Greg Harrison, and Michael White

The Culinary Institute of America, San Antonio312 Pearl Parkway, Building 2, Suite 2102San Antonio, TX 78215