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[STK]
[IN] FOD EDU ITE
[SU] NPT CHI
TO EDUCATION, FOOD, AND NATIONAL EDITORS:
The Culinary Institute of America and FIRST@ Collaborate on Advancing
Science Education
HYDE PARK, N.Y. and MANCHESTER, N.H., March 20, 2014
/PRNewswire-USNewswire/ -- The Culinary Institute of America (CIA),
the world's premier culinary college, and FIRST@, a not-for-profit
founded by inventor Dean Kamen that since 1989 has hosted a leading
robotics competition for children and young adults, today announced a
strategic collaboration to promote the importance of science,
technology, engineering and math (STEM) in education. The CIA has
3,000 students enrolled in its gold-standard degree programs and an
extensive network of 46,000 alumni that are leaders in the culinary
world, and FIRST@ robotics competitions have included participation
from over 350,000 students, 130,000 volunteers, and more than 3,500
sponsors, resulting in approximately 28,800 innovative robots designed
by pre-collegiate youth.
At the beginning of the year, FIRST@ Founder Dean Kamen testified
before Congress on the need to close the innovation deficit by making
hands-on learning programs in STEM accessible to all students across
the country, particularly those in underserved and rural communities,
many of which are heavily dependent on agriculture. To support those
goals, the purpose of the FIRST@-CIA collaboration is to inspire young
people to be leaders by engaging them in exciting mentor-based
programs that build science, engineering and technology skills; that
inspire innovation; and that foster well-rounded life capabilities
including self-confidence, communication, and leadership.
"At first glance, the connection between STEM education and the
culinary arts may seem remote," commented Dr. Don Bossi, President of
FIRST@. "I was delighted to discover not only that FIRST@ and the CIA
have similar missions and values but also that chefs throughout the
U.S. have already been supporters of our youth robotics teams for
years through their donations or hosting of fundraisers at their
restaurants. We are excited to explore our synergies in cultivating
young people's passion for STEM through a new dimension of food,
flavor, and culinary discovery."
"Chefs, as artists, entrepreneurs and community advocates, are often
early adopters of technology and well-positioned to help humanize the
potential of robotics in everyday life," said Dr. Tim Ryan, President
of The Culinary Institute of America and newly elected member of the
Board of Directors of the National Restaurant Association. "I look
forward to deepening the CIA's alliance with FIRST@ because whether it
is recipes or schematics, ingredients or components, both
organizations are committed to developing leaders that recognize the
importance of teamwork through the ideal of "Gracious Professionalism"
and community service."
Dr. Ryan added, "The CIA is committed to elevating the culinary arts
by increasing student understanding of science and technology as well
as student access to STEM resources, such as through our Bachelor's
Degree Program in Culinary Science. In addition, we are dedicated to
increasing food-and-science thought leadership through such
initiatives as Menus of Change (in partnership with Harvard School of
Public Health), Re-Think Food (in partnership with Massachusetts
Institute of Technology, also a FIRST@ partner), and the Health
Flavors Research Initiative as well as Flavor, Quality, and American
Menus (in partnership with the University of California-Davis). We
look forward to being at the FIRST@ Championship in St. Louis, MO from
April 23 to 26, 2014 and much more beyond that!"
About FIRST@
Accomplished inventor Dean Kamen founded FIRST@ (For Inspiration and
Recognition of Science and Technology) in 1989 to inspire an
appreciation of science and technology in young people. Based in
Manchester, N.H., FIRST@ designs accessible, innovative programs to
build self-confidence, knowledge, and life skills while motivating
young people to pursue opportunities in science, technology, and
engineering. With support from over 200 of the Fortune 500 companies
and more than $19 million in college scholarships, the not-for-profit
organization hosts the FIRST@ Robotics Competition (FRC@ ) for
students in Grades 9-12; FIRST@ Tech Challenge (FTC@ ) for Grades
7-12; FIRST@ LEGO@ League (FLL@ ) for Grades 4-8; and Junior FIRST@
LEGO@ League (Jr.FLL@) for Grades K-3. Gracious Professionalism@ is a
way of doing things that encourages high-quality work, emphasizes the
value of others, and respects individuals and the community. To learn
more about FIRST@, please visit http://www.usfirst.org.
About 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 professional excellence &
innovation, health & wellness, sustainability, and world cuisines &
cultures through research, conferences and other initiatives.
The college's new Culinary Science Lab includes a professional kitchen
with precision temperature cooking equipment and other cutting-edge
cooking tools; analytical lab with centrifuge, rotary evaporator,
vacuum desiccator, incubator, and more used to conduct scientific
experiments; sensory evaluation room; and lecture hall. Students use
this state-of-the-art facility in courses that involve the application
of new technologies, biology, physics, chemistry, sensory evaluation
techniques, food microbiology and fermentation, and the cultural and
social aspects of food and feeding.
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, Johnny Iuzzini, 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. To
learn more about the Culinary Institute of America, please visit
SOURCE The Culinary Institute of America
-0- 03/20/2014
/CONTACT: Stephan Hengst, Director of Communications, s_hengst@culinary.edu, (845) 905-4288
/Web Site: http://www.ciachef.edu
CO: The Culinary Institute of America
ST: New Hampshire New York
IN: FOD EDU ITE
SU: NPT CHI
PRN
-- DC88022 --
0000 03/20/2014 22:53:00 EDT http://www.prnewswire.com
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