The Culinary Institute of America

Former New York Times Food Editor Raymond Sokolov to Lecture at The Culinary Institute of America

Media Contact:

Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

Hyde Park, NY – Former Wall Street Journal writer and New York Times food editor Raymond Sokolov is speaking at The Culinary Institute of America (CIA) on Tuesday, September 24 at 2 p.m. in the Danny Kaye Theatre. Sokolov's lecture, "The Accidental Gastronome," is part of the college's Dooley Lecture Series.

Sokolov's latest book, Steal the Menu: A Memoir of Forty Years in Food (Alfred A. Knopf, 2013), is an insider's account of the development of American tastes since the early 1970s. The New York Times Book Review said that Raymond Sokolov "has had 'a front seat' at the worldwide revolution in cooking and eating."

His other notable publications include The Saucier's Apprentice (Knopf, 1976), an innovative look at the hierarchy of French Sauces; Why We Eat What We Eat (Touchstone, 1991); and Wayward Reporter, a biography of A.J. Liebling (Harper & Row, 1980).

The public is invited to attend the presentation on the CIA campus, which is on Route 9 in Hyde Park. The theater is located in the college's Conrad N. Hilton Library. Attendance is limited to 150, and seating is available on a first-come, first-served basis.

The Dooley Lecture Series brings food industry leaders, as well as experts on international relations and other interesting luminaries, to The Culinary Institute of America. It is named for Carroll F. Dooley, the first director of the college's food preparation division in 1946. His daughter, Patricia Dooley Fortenbaugh, has been funding the series since its inception in 2002.


Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate and bachelor's degrees with majors in culinary arts, baking and pastry arts, and culinary science, as well as certificate programs in culinary arts and wine and beverage studies. As the world's premier culinary college, the CIA provides thought leadership in the areas of health & wellness, sustainability, and world cuisines & cultures through research and conferences. The CIA has a network of 45,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Johnny Iuzzini, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for professionals and enthusiasts, as well as consulting services in support of innovation for the foodservice and hospitality industry. The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.

# # #

Media Relations

1946 Campus Drive
Hyde Park, NY, 12538

845-905-4288
845-452-9430