Hyde Park, NY – Five graduates of The Culinary
Institute of America were honored at the hip new awards
night honoring the best of food and drink in America. The ,
aka “The Tastys,” was held at The Weylin in Brooklyn, NY on September 8. Hosted by television personality Matty Matheson of Viceland, the
awards celebrate the people and organizations inspiring a new generation of
eaters and drinkers, with a “focus on culture, innovation, and diversity.”
Established and rising CIA graduates who won Taste Talks
Awards for 2017:
- Nina Compton, Best New Chef: South (chef/owner of in New Orleans)
- David Posey, Best
New Restaurant: North (chef/co-owner of in Chicago)
- Grant Achatz, Best Service (chef/owner of in Chicago)
- Christine Langelier, Outstanding Restaurant (general manager, in Pocantico Hills, NY)
- Anthony Bourdain, Best Food Television Show (host, )
Both Posey and Langelier earned
their bachelor’s degrees in
management from the CIA. Also winning an award was honorary alumnus Michael Ruhlman, author of The Making of a Chef: Mastering
Heat at The Culinary Institute of America. His latest release, Grocery: The Buying and Selling of Food in
America, was named Best Food Literature Book.
The CIA was honored at last year’s inaugural Taste Talks
Awards as the first recipient of the Innovation
Award for Best Academic Institution
or Organization, and was a nominee again this year. (Southern Foodways Alliance was the 2017 winner in that category.)
Photo Caption and Hi-Res Image:
CIA alumna Christine Langelier accepts the 2017 Taste Talks “Tasty” Award for Outstanding Restaurant on behalf
of Blue Hill at Stone Barns. Langelier is general
manager of the acclaimed restaurant in Pocantico Hills, NY. (Photo Credit: CIA/Jheanel Walters)
Media Contact:
Jeff Levine
Communications Writer
845-451-1372
Jeff.Levine@culinary.edu
Founded in 1946, The Culinary Institute of America is the world’s premier
culinary college. Dedicated to developing leaders in foodservice and
hospitality, the independent, not-for-profit CIA offers bachelor’s degrees in
management, culinary arts, culinary science, and applied food studies, and
associate degrees in either culinary arts or baking and pastry arts. The college
also offers executive education through its Food Business School along with certificate
programs and courses for professionals and enthusiasts. Its conferences,
leadership initiatives, and consulting services have made the CIA the think
tank of the food industry and its worldwide network of nearly 50,000 alumni
includes innovators in every area of the food business. The CIA has locations
in New York, California, Texas, and Singapore.
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