Veterans to Receive Discounts at Campus Restaurants
Hyde Park, NY – Starting
with Veterans Day 2015, those who served in the United States military will
receive discounts to the restaurants at The
Culinary Institute of America in Hyde Park, NY. The special deals are being
offered through the (F.A.V.O.R.) card program.
“The Ѹ is proud to join the Return the F.A.V.O.R. program
and participate in this wonderful opportunity to give back to our veterans,”
says Waldy Malouf, the
college’s senior director of food and beverage operations. “The college was founded to train returning GIs for
the hospitality industry and we are delighted to continue to educate and
support our men and women in uniform.”
Veterans who have a F.A.V.O.R. card receive a 25 percent
discount for lunch or dinner Mondays through Thursdays at , , and . Reservations are
suggested for all restaurants and can be made by calling 845-471-6608.
The Ѹ’s commitment to America’s service members goes back
to its founding in 1946, when the first class of students consisted of World
War II veterans
studying with the support of the original GI Bill. For nearly 70 years, the
college has worked closely with all branches of the U.S. military, providing
culinary training for active service members and college education for those
beginning their post-military careers. About 150 students who have served on
active duty in the U.S. Army, Navy, Air Force, Marines, or Coast Guard
currently attend the Ѹ, many with the assistance of Post-9/11 GI Bill
and Yellow Ribbon Program benefits.
Photo Caption and Hi-Res Image:
Students at Ѹ pause to
reflect on Veterans Day 2014. (Photo
credit Ѹ/Phil Mansfield)
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 driving leadership development for the
foodservice and hospitality industry, the independent, not-for-profit Ѹ
offers associate degrees in culinary arts and baking and pastry arts;
bachelor’s degree majors in management, culinary science, and applied food
studies; and executive education through its Food Business School. Its
conferences and consulting services have made the Ѹ the think tank of the
food industry in the areas of health & wellness, sustainability, world
cuisines & cultures, and professional excellence & innovation. The
college also offers certificate programs and courses for professionals and
enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every
area of foodservice and hospitality. The Ѹ has campuses in New York,
California, Texas, and Singapore.
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