Outgoing New York Times Reviewer Honors CIA Alumni in Final Columns
One Grad Served "Best Meal"; Others are Chef & GM at Best Restaurant in NYC
Hyde Park, NY, October 25, 2011 – Sam Sifton finished his two-year stint as restaurant reviewer for The New York Times last Wednesday with a look back on some of the highs of his time in that role.
The end of Mr. Sifton's final column asks, "But the best meal I had on the job?" His answer is Frankies 457 in Brooklyn, whose co-owner and co-chef is Frank Falcinelli, a 1986 graduate of The Culinary Institute of America (CIA). After describing the "simple and elegant" meal he enjoyed there with his family, Mr. Sifton writes, "Nothing was wrong. Everything was right. It would have been nice if it could have gone on forever."
In his last restaurant review a week earlier, Mr. Sifton gave four stars to Per Se, which he called "the best restaurant in New York City." Per Se's chef is 2000 CIA alumnus Eli Kaimeh and the general manager Anthony Rudolf, who earned his bachelor's degree from the college in 2001. The restaurant is owned by Thomas Keller, a member of the CIA's Board of Trustees.
"To have the excellent work of CIA alumni and trustees recognized by arguably the most important restaurant reviewer in the country is a testament to both the culinary and hospitality education provided by the college," said CIA President Dr. Tim Ryan. "We are proud to be able to say our graduates served the best meal and run the kitchen and dining room at the best restaurant in the greatest food city in the world."
The Times has not yet announced its new restaurant reviewer; Sam Sifton is now editor on the national news desk.
About The Culinary Institute of America
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts 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 43,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Cat Cora, Dan Coudreaut, Steve Ells, Roy Choi, Johnny Iuzzini, Charlie Palmer, and Roy Yamaguchi. In addition to its degree programs, the CIA 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.
For more information, visit the CIA online at www.ciachef.edu.
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