News & Reviews

A CIA Toast to Chef Paul Bocuse

Waldy Malouf, senior director of food and beverage operations, leads CIA staff, students, and guests in a toast to legendary chef Paul Bocuse, who recently passed away. Fittingly, the tribute took place in the college’s Bocuse Restaurant, which was named in his honor when it opened in 2013. Hailed as “the most important chef in history” by CIA President Tim Ryan, Chef Bocuse had a profound impact on the food world, and CIA faculty and students continue to be inspired by his example.

Fine Dining at The Bocuse Restaurant at The Culinary Institute of America

As a student at Marist College, one local and popular dining option off campus is The Culinary Institute of America located in Hyde Park, NY. To celebrate my 21st birthday, I visited and dined with The Bocuse Restaurant, where I experienced fine dining with sweet and savory options from appetizer to dessert.

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A Hudson Valley Lunch at The Culinary Institute of America

“The Hudson Valley à la Francaise,” the invitation announced. It was for a lunch at The Bocuse Restaurant, ground zero for French cooking at The Culinary Institute of America. The invite promised to celebrate the Hudson Valley harvest with a French accent — definitely worth the trip to Hyde Park, NY.

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Old Airshows, Historic Mansions, and Good Food in the Hudson Valley

When in this area the place for food is at the CIA. This great campus on the Hudson is a place of great chefs and not spies, because this CIA stands for the Culinary Institute of America. Whether it is lunch at their café or gourmet student deli or dinner at one of the four fine restaurants, this is an experience not to miss.

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Birthday Meal a Tribute to the French

My French appreciation commenced last week at Bocuse at The Culinary Institute of America. The former Escoffier Room has been remodeled and renamed for Paul Bocuse, the father of “nouvelle cuisine,” a modern and lighter, yet still classic approach to French cuisine. I’ve shied away from French cooking, under the assumption that all sauces are created from a wheat-floured roux, a no-no for the gluten-free. I was wrong and I’m more than OK with that.

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