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Vor 2 Tagen · Bourdain attended The Culinary Institute of America, graduating in 1978. From there he went on to run various restaurant kitchens in New York City, including the Supper Club, One Fifth Avenue and Sullivan's. In 1998, Bourdain became an executive chef at Brasserie Les Halles.
- Anthony Michael Bourdain, June 25, 1956, New York City, U.S.
- 1
Vor 5 Tagen · Enjoy classic French cuisine with a modern twist at The Bocuse Restaurant, named after the legendary chef Paul Bocuse. CIA students prepare and serve you in a sleek and contemporary setting with a wine list and cocktail program.
- (4K)
- (845) 471-6608
- 1946 Campus Drive, Hyde Park, United States, NY
- Yes
Vor 3 Tagen · Celebrate your graduation at the Culinary Institute of America! Join us for a graduation dinner with friends, family, and fellow graduates from local colleges while commemorating accomplishments with an incredible three-course meal. Saturday, May 18, 2024 at 5:30 p.m. Learn More
Vor 4 Tagen · Enjoy contemporary and traditional regional dishes made with Hudson Valley products at this casually elegant restaurant run by CIA students and faculty. See photos, menu, reviews, and winter dining deals for American Bounty Restaurant at The Culinary Institute of America.
- (3,9K)
- (845) 471-6608
- 1946 Campus Drive, Hyde Park, United States, NY
- Yes
Vor 5 Tagen · This event was part of a collaborative initiative with the Culinary Institute of America (CIA), the IOC’s strategic partner in the USA. The cooperation between both institutions, spanning over the last 4 years, is aimed at strengthening the ties between the IOC and the US.
Vor 2 Tagen · Dutchess County New York. Culinary Institute of America. The newest restaurant at The Culinary Institute of America (CIA) in Hyde Park, NY pays homage to world-renowned Chef Paul Bocuse, the father of modern French cuisine.
Vor 3 Tagen · The head of the school's nutrition program hopes he makes it to the Culinary Institute of America. Wakisha Bailey reports in this latest Focusing on the Future. Wakisha Bailey reports in this ...
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