The Culinary Institute of America opens new student dining center to bring students a new collegiate food service option.
Students at The Culinary Institute of America (CIA) have a new dining option available at their campus. The new student-dining venue called “The Egg” was designed by world-renowned designer Adam Tihany and was created to feed and educate the nation’s future tastemakers.
"Continuing the tradition of CIA leadership, this new building asserts our dedication to food excellence, innovation, and education," CIA president Dr. Tim Ryan told QSR Magazine. "With a wealth of contemporary dining options, new education programs, and dynamic spaces for student gatherings, The Egg—and our expanded Student Commons—marks an important advance for the college as we deliver the world's best professional culinary education for our students."
The 28,000-square-foot facility offers a broad range of healthful and cutting-edge dining options for students to enjoy. The location overlooks the Hudson River and offers students a wide array of dining options including sushi, wood-fired pizza and artisanal sandwiches. The dining stations feature local, responsible and sustainable ingredients whenever possible.
"The Egg definitely changes the culture of the college," Waldy Malouf, senior director of food and beverage operations, told QSR Magazine. "It's a great new facility that enhances student life and learning and it perfectly illustrates the CIA's continued dedication to educational innovation."
In addition to student dining, The Egg will function as a classroom for CIA education programs. The High-Volume Production Cookery class will serve breakfast, lunch and dinner from a state-of-the-art kitchen called “The Line,” and other classes will get real-world experience from running the new dining service.