Hyde Park, NY, January 11, 2007 - A dozen leading women in the foodservice
industry will be gathering at The Culinary Institute of America (CIA) in
Hyde Park, NY on Wednesday, January 17, 2007 to share their experiences with
CIA students and speak about opportunities for women in the restaurant
business. "Where are the Women? Here We Are" is the college's second annual
Women in Industry day. A panel discussion in the campus's Danny Kaye Theatre
at 8:30 p.m. is open to the public. There is no charge.

Sponsored by the campus chapter of Women Chefs and Restaurateurs, "Where are
the Women? Here We Are" is an occasion for these industry leaders to discuss
the paths toward success that females can take as well as challenges faced
along the way. Students preparing to embark on their foodservice careers
will be able to use sage advice from these 12 notable women chefs to help
them determine their best path for their career objectives. In addition to
the capstone panel discussion, the day will consist of an informal
roundtable, a discussion regarding media opportunities, and a private
reception.

"The covers of food magazines show a plethora of male faces and perhaps one
or two female faces. It is imperative that not only our female students -
but our male students as well - know where the women are. They are role
models for all of us," says Eve Felder, Associate Dean for Culinary Arts at
the CIA.

CIA alumnae participating are Cat Cora '95, the first female Iron Chef on
the popular Food Network program; Melissa Kelly '88, chef-proprietor of
Primo restaurants in Rockland, ME, Orlando, FL, and Tucson, AZ; and Kersti
Bowser '00, chef de cuisine at Bon Appétit. Other participants are Nora
Pouillon, chef-owner of Restaurant Nora and Asia Nora in Washington, DC;
Odessa Piper, sustainable agriculture advocate and former chef of L'Etoile
in Madison, WI; Helene Kennen, chef at the Getty Center in Los Angeles;
Karen Trilevsky, founder of FullBloom Bakery in Menlo Park, CA; Gabrielle
Hamilton, chef of Prune restaurant in New York City; Patricia Yeo, chef of
Sapa in New York City; Anne Quatrano, chef-owner of Bacchanalia and
Floataway Café in Atlanta; Debi Benedetti, certified executive coach; and
Lisa Ekus-Saffer, president of Lisa Ekus Public Relations.

The program is made possible by a grant from the Vocational Training
Education Act (VTEA).

  _____ 


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. A network of more than 37,000 alumni in
foodservice and hospitality has helped the CIA earn its reputation as the
world's premier culinary college. Courses for foodservice professionals are
offered at the college's main campus in Hyde Park, NY and at The Culinary
Institute of America at Greystone, in St. Helena, CA. Greystone also offers
baking and pastry, advanced culinary arts, and wine certifications. For more
information, visit the CIA Web site at www.ciachef.edu.

Chef2Chef News DeskNews at Restaurant.OrgResearch and MarketsNation's Restaurant NewsSpecialty Eatery News