Chefs Speak Out: a New Definition of Great
By Lynn Schwartz
At CAFÉ’s 2010 Leadership Conference, the president of The Culinary Institute of America revealed a food democracy afoot: an endless variety of great foods served quickly, anywhere, anytime to anyone.
From the helm of The Culinary Institute of America, Dr. Timothy Ryan, CMC, has a unique vantage point—an overview of a rapidly diversifying hospitality industry. A 1977 graduate of the prestigious CIA, Ryan is the first alumnus and first faculty member to become president. Throughout his career, he has received numerous gold medals in international competitions and captained the team that won the World Championship at the 1988 “Culinary Olympics.” He was also among the youngest chefs to become a Certified Master Chef and the youngest president of the American Culinary Federation.