The Culinary Institute of America Announces the Creation of the Industry Leadership and Advancement Division

Sep 13, 2011, 14:19 ET from Culinary Institute of America

New Division to Drive the CIA's Leadership in Health & Wellness, Sustainability, World Cuisines & Cultures, and Professional Excellence & Innovation

HYDE PARK, N.Y., Sept. 13, 2011 /PRNewswire-USNewswire/ -- The Culinary Institute of America has announced the creation of a new organization within the college, the Industry Leadership and Advancement Division, to integrate the CIA's thought leadership and institutional support initiatives. Co-led by Victor Gielisse and Greg Drescher, the division will be responsible for CIA industry leadership, corporate relations, alumni relations, strategic partnerships, conferences, new media, and consulting services.  

"At a time of major changes within our country and the food world we serve, this new organization will bring attention to the innovative programs and thought leadership the CIA provides," said Dr. Tim Ryan, president of the CIA. "The Industry Leadership & Advancement Division will more fully demonstrate how CIA teaching and research add tremendous value to our industry and society."

Victor Gielisse will serve as the Vice President - Advancement & Business Development for the new division. He formerly served as associate vice president for business development for the college, where he directed the college's relationship within the food service industry for business development and consulting. Earlier he served as the CIA's dean of culinary, baking, and pastry studies for the college's degree programs. Gielisse is one of 66 Certified Master Chefs (CMC) in the United States, and holds a Bachelor of Science Degree, a Master of Business Administration (MBA), and a Doctorate in Business Administration (DBA) from The School of Administration and Management of California Coast University.

Greg Drescher will serve in the newly created role of Vice President - Strategic Initiatives & Industry Leadership. In his previous role as executive director of strategic initiatives, he was responsible for conceptualizing and developing the CIA's many thought leadership initiatives for the food service and hospitality industries. Drescher was inducted into the James Beard Foundation's Who's Who of Food & Beverage in America in 2005, and the following year he was honored with Food Arts magazine's Silver Spoon Award. In 2007, he shared a James Beard Award for his work in developing the CIA's "Savoring the Best of World Flavors" DVD and Web cast series. Drescher has also served on the Institute of Medicine's Committee on Strategies to Reduce Sodium Intake, which was mandated by the U.S. Congress to make recommendations about reducing sodium in the American diet.

The CIA is pioneering new research, international programs and other leadership initiatives in the critical areas of health and wellness, sustainability and food ethics, world cuisines and cultures, and professional excellence and innovation. The Industry Leadership and Advancement Division is responsible for directing these programs and gaining the institutional support they require, and it will drive the expansion of thought leadership in these areas through its annual conferences. These include the Latin Flavors, American Kitchens and Healthy Flavors, Healthy Kids conferences at the CIA's San Antonio campus, as well as the renowned Worlds of Flavor International Conference and Festival held annually at the CIA at Greystone in St. Helena, CA.

Planning is now underway to bring two of the CIA's strategic initiatives—Worlds of Healthy Flavors, which is held annually in collaboration with Harvard School of Public Health, and the Worlds of Flavor International Conference & Festival—to the CIA's Singapore campus in 2012 and 2013, respectively.

For more information about the industry leadership initiatives of The Culinary Institute of America, visit CIAProChef.com

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Dr. L. Timothy (Tim) Ryan

https://profnet.prnewswire.com/Subscriber/ExpertProfile.aspx?ei=32277

SOURCE Culinary Institute of America



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