The Culinary Institute of America

Celebrity Chefs Turn Out In Full Force for Opening of The Bocuse Restaurant

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In celebration of The Bocuse Restaurant Opening at The Culinary Institute of America, Paul Bocuse Made a Special Trip from Lyon, France for the Star-Studded Inaugural Dinner Cooked Entirely by CIA Students

Media Contact:

Stephan Hengst
Marketing Director, Communications & PR
845-905-4288
s_hengst@culinary.edu

Hyde Park, NY – To celebrate the opening of The Bocuse Restaurant on February 15, culinary luminaries such as Daniel Boulud, Thomas Keller, Jean-Georges Vongerichten, Charlie Palmer, David Burke, Michel Richard, Jerome Bocuse, and the restaurant's namesake, famed Chef Paul Bocuse (named Chef of the Century by the CIA in 2011), gathered at The Culinary Institute of America in Hyde Park for the restaurant's inaugural dinner. In addition to the restaurant opening, attendees also celebrated the great chef's 87th birthday, his decorated career, and his incomparable contributions to culinary education throughout his lifetime.

Additional VIP guests included Sirio and Marco Maccioni, Tim and Nina Zagat, Cedric Vongerichten, Gavin Kaysen, restaurant designer to the stars Adam Tihany, and more. Guests enjoyed a dinner prepared and served entirely by CIA Students (just like all the public restaurants at the CIA), along with surprises such as an over-sized version of Chef Bocuse's signature V.G.E. Truffle Soup where Paul and Jerome Bocuse joined CIA President Dr. Tim Ryan for a ceremonial "cracking of the crust" to officially open the restaurant. Dr. Tim Ryan also presented Chef Bocuse with a special "B" key to the restaurant before the meal began.

A seven-course menu was curated by selecting a range of items from the restaurant's full offerings for the grand opening soirée. Dishes included A Peach of Foie Gras with string beans, shallots, tomato, and walnut oil; Bocuse's own Black Truffle V.G.E. Soup; Filet Mignon of Beef with marrow custard, wild mushrooms, and red wine; and Grapefruit Sorbet with vodka and frozen Campari pearls. All dishes at the restaurant are prepared with a focus on the future of French cuisine, offering the chance for students to flex their creative muscles while exploring global influences, diverse ingredients, and modern techniques.

To cap off the evening, the chefs and attendees enjoyed a toast with Chef Bocuse of 1926 Armagnac (the year Bocuse was born).

Earlier in the day more than 1,000 CIA students gathered to watch Paul Bocuse, Jerome Bocuse, Thomas Keller, Jean-Georges Vongerichten, and Daniel Boulud discuss the past, present, and future of French cuisine. The panel of celebrity chefs left the CIA students with words of encouragement and advice. Thomas Keller said, "You [CIA students] are the future [of French cuisine]." Daniel Boulud, agreeing with Paul Bocuse, advised students to "find a mentor," adding, "and have fun cooking, because cooking is fun!" Chef Bocuse encouraged students to "make cuisine you like with good products and share it," noting that "the only thing that matters is the customer."

A surprise seven-foot-tall birthday cake, made entirely by CIA students, was presented to Chef Bocuse at the end of the panel. The audience sang happy birthday to the great chef in French and English, led by President Ryan.

The Bocuse Restaurant is located at 1946 Campus Drive (Route 9), Hyde Park, NY. Lunch is served from 11:30 a.m.–1 p.m., and dinner is served from 6–8:30 p.m., Tuesday–Saturday (when classes are in session). For reservations, please call 845-471-6608 or visit the CIA online for more information.


Photo Captions and Hi-Res Images:

Photo 1: Dr. Tim Ryan, president of The Culinary Institute of America, presents Chef Paul Bocuse with a key to the new Bocuse Restaurant. Prior to that, they cracked open a giant pastry shell on an oversize version of Chef Bocuse's own Black Truffle V.G.E. Soup to dedicate the new restaurant. (Photo credit: CIA/Phil Mansfield)
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Photo 2: Chefs Jean-Georges Vongerichten, Daniel Boulud, Thomas Keller, and Jerome Bocuse talk about the future of French cuisine during a panel discussion in front of more than 1,000 student chefs at The Culinary Institute of America in Hyde Park, NY. (Photo credit: CIA/Phil Mansfield)
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Photo 3: Students earning their associate degrees in baking and pastry at The Culinary Institute of America created a special seven-foot-tall birthday cake to celebrate Chef Paul Bocuse's 87th birthday. The cake was presented to him during a special panel discussion about the future of French cuisine on Friday, February 15th at the CIA in Hyde Park, NY. (Photo credit: CIA/Phil Mansfield)
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Photo 4: CIA Students posing with Chef Paul Bocuse in the dining room of The Bocuse Restaurant prior to the dedication event on Friday, February 15. (Photo credit: CIA/Phil Mansfield)
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Photo 5: CIA Students and Chef Paul Bocuse in the kitchen of The Culinary Institute of America's new Bocuse Restaurant. (Photo credit: CIA/Phil Mansfield)
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Photo 6: Dr. Tim Ryan, president of The Culinary Institute of America (foreground) regale Chef Paul Bocuse, Daniel Boulud, and Samantha Grassian; Bocuse's translator, with stories about how the new Bocuse Restaurant was created. (Photo credit: CIA/Phil Mansfield)
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Photo 7: Lobster with champagne and caviar, a dish served for the opening of The Bocuse Restaurant that was inspired by a dish created by the great French Chef Girardet. (Photo credit: CIA/Phil Mansfield)
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Photo 8: Filet mignon of beef with marrow custard, wild mushrooms, and red wine sauce, as served at the dedication of The Bocuse Restaurant at The Culinary Institute of America. (Photo credit: CIA/Phil Mansfield)
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Photo 9: The Three Chocolates dessert with passion fruit, orange, hazelnut, and sea salt. Accenting the plate is a chocolate Bocuse featuring the great French chef in his classic arms crossed pose. (Photo credit: CIA/Phil Mansfield)
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About The Culinary Institute of America

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate and bachelor's degrees in culinary arts, baking and pastry arts, and culinary science as well as certificate programs in culinary arts, Latin cuisines, 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.

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