College Wins Innovation Award for “Best Academic Institution
or Organization”
Hyde Park, NY – Ѹ was an honoree at the newest, hippest awards night honoring the best of food
and drink. The Ѹ received the Innovation Award for “Best Academic Institution
or Organization” at the first , held at the Brooklyn Academy of Music in Brooklyn, NY
on September 26.
Hosted by television personality Mo Rocca, the inaugural Taste
Talks Food & Drink Awards celebrated “what’s inspiring the new generation
of eaters, drinkers, and innovators.”
Other nominees in the category with the Ѹ were the Museum
of Food and Drink, Southern Foodways Alliance, New
York University’s Food Studies program, and Yale University’s Sustainable Food
Program.
“For 70 years the Ѹ has been leading
the way in innovative culinary and food business education,” said
management graduate Fletcher Tingle ’16, in accepting the award on behalf of
the college. “Tonight, there is no better confirmation of that leadership than
the fact that—in addition to this award—so many of my fellow alumni were nominated for Taste Talks Food & Drink Awards.”
Among the 17 rising star and established Ѹ graduates who
were nominated, alumni winners were:
- Roy Choi ’98, Innovation Award: Best Startup (chef and co-owner, LocoL)
- Francis Lam ’03, Media Award: Best Magazine or Newspaper
Article (“,” The New York Times)
- Christine Langelier ’12, Outstanding Restaurant: National (general manager, )
- Alon Shaya ’99, Best New Chef:
South and Best New Restaurant: South (partner and executive chef, )
Photo Caption:
Ѹ management graduate Fletcher Tingle ’16 holds the first-ever
Taste Talks Award for Best Academic Institution or Organization. The Ѹ
received the award at a ceremony at the Brooklyn Academy of Music on September
26, 2016. (Photo credit: Ѹ)
Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu
Founded in 1946, Ѹ is the world’s premier
culinary college. Dedicated to developing leaders in foodservice and
hospitality, the independent, not-for-profit Ѹ offers bachelor’s degree
majors in management, culinary science, and applied food studies; associate
degrees in culinary arts and baking and pastry arts; and executive education
through its Food Business School. The college also offers certificate programs
and courses for professionals and enthusiasts. Its conferences and consulting
services have made the Ѹ the think tank of the food industry and its
worldwide network of 49,000 alumni includes innovators in every area of the
food business. The Ѹ has campuses in New York, California, Texas, and
Singapore.
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