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"I would like to say 'Thank you' for actively supporting students studying in the culinary arts. Your support makes a huge difference not only financially, but it also serves as acknowledgement that our time and effort in our studies and classes is noticed and we are on the right path to success."

Brighton Dowding
San Diego, CA
AOS Culinary Arts, June 2007
San Pellegrino Expendable Scholarship Fund

Brighton Dowding's first foodservice job was at Swensen's Ice Cream Parlor in Cupertino, California, where, at age 16, she and her co-workers were responsible for every aspect of daily operation. "The shop ran very smoothly and we kept the customers coming back," said Brighton.

Keeping them coming back is still Brighton's goal. After graduation, the nontraditional-age student plans to study in New York City to become a certified sommelier. She wants to eventually launch a consulting business to help restaurants refine their wine and spirits list to complement their menu offerings.

She noted that many of her instructors and chef-instructors at the CIA have opened her eyes to possible career paths. "One of these instructors was Lorenzo Lauria, the Dining Room manager/instructor for the Caterina d'Medici restaurant on campus," said Brighton. "Mr. Lauria made me realize that I could pursue a career in hospitality that wasn't necessarily in the kitchen. He inspired me to work better, more efficiently, and always with a smile."

Brighton completed her externship at Ardsley Country Club in Ardsley-on-Hudson, Westchester County, New York. The kitchen staff was small and the establishment extremely busy from May to October with regular service, golf outings, weddings and other occasions, and special club galas. "I was able to work every station—Garde Manger, Saute, Grill, and Expo," said Brighton.

Brighton, who grew up in San Francisco and lived for 15 years in San Diego, has also attended San Diego Community College and received a Bachelor's degree from San Diego State University. At the CIA, she has been active in many clubs, including the Garden Society, Chef Sustaining Agriculture, the Dinner Club, and Gourmet Society. She works 30 hours a week in a per diem position as a Cardiovascular Anesthesia Technologist at Vassar Brothers Medical Center, and is a butcher-in-training/counter person at Fleisher's Butcher shop, which carries local grass-fed and organic meats.

To her scholarship donors, "I would like to say 'Thank you' for actively supporting students studying in the culinary arts. Your support makes a huge difference not only financially, but it also serves as acknowledgement that our time and effort in our studies and classes is noticed and we are on the right path to success."


Help support the CIA's Scholarship Initiatives >>

More CIA Scholarship Profiles >>

Special Events

The 2008 Annual Leadership Awards, The "Augies"

2008 "Augies"The CIA's new Gala and Augie Awards will be held on Thursday, March 27, 2008 at Pier 60 in New York City.

Last year, the CIA presented the first Leadership Awards, to honor industry leaders who have made transforming contributions to foodservice. Named for the renowned founder of modern gastronomy, Auguste Escoffier, the "Augies" are a new measure for achievement in foodservice and hospitality.Lead Diamond Sponsor

Lead Diamond Sponsor:

 

This year, the awards will be presented to:

  • The Brennan Family of New Orleans, receiving the Hall of Fame Award
  • Chef Wolfgang Puck, receiving the Chef of the Year Award
  • Chef Alfred Portale '81, receiving the Alumnus of the Year Award
  • Chef Melissa Kelly '88, receiving the Alumnus of the Year Award

Plus: Auction Packages:

  • Five Days, Four Nights for Four in New Orleans
  • Two Spectacular Nights at The Inn at Erlowest
  • Certified Master Chef Dinner for 10 in your Dining Room

Learn more about Auction Packages >>

For more information, contact Rebecca Kent, Assistant Director of Annual Giving, at 845-905-4278.

Learn more about the Augies and past recipients >>


The 2008 Vintners Hall of Fame and Auction at Greystone

Eight wine industry leaders have been inducted into the Vintners Hall of Fame at a gala fund-raising reception and dinner ceremony on Friday, March 7, 2008 at The Culinary Institute of America (CIA) at Greystone, in St. Helena, CA.

Leading this year's Hall of Fame inductees are Ernest & Julio Gallo (E&J Gallo Winery), Paul Draper (Ridge Vineyards), Miljenko "Mike" Grgich (Grgich Hills) and Sacramento wine merchant and forager supreme, Darrell Corti.

In addition, the panel also voted in as "Pioneer" the founders of three iconic wineries: John Daniel, (Inglenook); Louis P. Martini, (Louis M. Martini Winery); and Carl Heinrich Wente (Wente Vineyards). "Pioneer" recognizes those who have made a significant contribution to the California wine industry and who passed away prior to March 1988.

This year's nomination and selection process was chaired by noted wine journalist W. Blake Gray, who was joined by Toni Allegra, Mike Dunne, John Olney, Sara Schneider, Leslie Sbrocco, Paul Wagner and Alder Yarrow.

The event includes an auction will featuring a $5,000 Masters Collection® Instant Gourmet Kitchen, plus the complete collection of CIA cookbooks (valued at $1,000)

The Vintners Hall of Fame annual induction dinner endows new scholarship programs for the Rudd Center for Professional Wine Studies at the CIA at Greystone. Tickets for the gala are $250. For reservations and more information, contact events@balzac.com or call 707-255-7667.

For more information on the Vintners Hall of Fame and to view photos from last year's gala, please visit the Vintners Hall of Fame's Web site.


2008 Dinner with the Masters at CIA's Hyde Park Campus

The CIA held its annual Dinner with the Masters on Saturday, February 16, 2008. The sold-out exclusive dining event featured memorable cuisine and the chance to meet the CIA Master Chefs who prepared the meal. Dinner with the Masters featured wines by Iron Horse Vineyards.

Meet the Master Chefs:

  • Certified Master Chef Victor Gielisse
  • Certified Master Chef Ronald DeSantis
  • Certified Executive Pastry Chef Thomas L. Vaccaro
  • Certified Master Chef Rudy Speckamp
  • Certified Master Chef Olivier Andreini
  • Certified Master Chef Brad Barnes
  • Certified Executive Chef David J. Bruno
  • Certified Master Chef Thomas W. Griffiths
  • Certified Executive Chef Philip A. Crispo

Sponsored by:

  • Brown-FormanBella Bella Farms
  • Brown-Forman
  • Catelli Brothers
  • Maine Lobster Promotion Council
  • Sabartino Truffles USA
Photos from the event:
Dinner with the Masters event
Dinner with the Masters event
Dinner with the Masters event
Fellow Joel Spiro and guests
Dinner with the Masters event
Burton Hobson, Robert Gutenstein, and guests

 

Please visit our Special Events Archives page to view some of our past events.

 
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