Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu
Hyde Park, NY – Brannon Soileau, an assistant professor
at The Culinary Institute of America (CIA) in Hyde Park, NY, is coming to the
Pinkerton Academy in Derry, NH to participate in that school's Chef to School Series. Chef Soileau, an expert in Cajun cuisine, will work with
students in Pinkerton's culinary arts program throughout the day on Tuesday,
March 25.
The results of the day of learning will then be presented by
the students as a three-course Cajun-inspired dinner in the Astro Café
at the school. Tickets for the general public are $20 per person, with
proceeds going towards student scholarships. Over dessert, Chef
Soileau will hold a Q&A session and present a cooking
demonstration.
"By having a CIA chef working with our students to prepare a
dinner served to the community, Pinkerton Academy sees the event as an
opportunity for students to gain vital hands on experience and knowledge from
those who know the industry best," says Mark Cahill, lead chef instructor at
Pinkerton Academy.
Chef Soileau is a Louisiana native
and a 1991 CIA graduate. Before returning to his alma mater as a faculty member
in 2008, he was chef/owner of Maize: An American Grill, Maize Catering on
Columbia, and Buon Appetito in Lafayette, IN; executive chef of the Pump Room in Chicago, IL; banquet and
private club chef at the Four Seasons Resort in Las Colinas, TX; executive sous
chef at the Four Seasons Hotel in San Francisco, CA; and cook at Four Seasons
Hotels in Austin, TX and Chicago, IL.
Pinkerton Academy and the Astro Café are at 5 Pinkerton Street in Derry. Tickets can be purchased by contacting
Keith Desjardin at kdesjardin@pinkertonacademy.org.
Photo Caption and Hi-Res Image
Chef Brannon Soileau, assistant
professor at The Culinary Institute of America in Hyde Park, NY. (Photo credit: The Culinary Institute of
America)
Founded in 1946, The Culinary Institute of America is an independent,
not-for-profit college offering associate and bachelor's degrees with majors in
culinary arts, baking and pastry arts, and culinary science, as well as
certificate programs in culinary arts 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 46,000
alumni that includes industry leaders such as Grant Achatz,
Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells,
Charlie Palmer, and Roy Yamaguchi. The CIA also 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.
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