Foodservice Equipment & Supplies

APR 2016

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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APRIL 2016 • FOODSERVICE EQUIPMENT & SUPPLIES • 71 THE EGG AT THE CULINARY INSTITUTE OF AMERICA, Hyde Park, N.Y. An expansion and renovation project elevated student education and dining. facility design p r o j e c t o f t h e m o n t h A t the Hyde Park campus of The Culinary Insti- tute of America (CIA) students spend hours in kitchens and restaurants learning professional skills. Now they have their own dining venue where they can not only enhance their edu- cation but also dine, interact and relax with their peers. Since its launch in June of 2015, The Egg has provided students with a collegiate dining experience comparable to that at other top-rated U.S. colleges and universities. "Continuing the tradition of CIA leadership, this new building asserts our dedication to food excel- lence, innovation and educa- tion," says Dr. Tim Ryan, CIA president. "The Egg and our expanded student commons marks an impor- tant advance for the college." The 28,000-square-foot project represents a joint partnership between the CIA and Restaurant Associates (RA), a contract management company. "To be able to partner with an institute of such high caliber as the CIA has been an incredible op- portunity for Restaurant As- sociates," says Dick Cattani, CEO, Premier Hospitality Division, including Restau- rant Associates, of Compass Group. "The CIA's values mirror those of Restaurant Associates in terms of qual- ity, hospitality excellence, innovation, wellness and sustainability. This strategic By Donna Boss, Contributing Editor The high-volume production cookery class serves breakfast, lunch and dinner from a state-of-the-art kitchen and serving line called The Line. Photograph by CIA/Phil Mansfeld

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