CIA Seniors Raise Money
As appearing in the student newspaper, La Papillote.
As part of The Culinary Institute of America’s bachelor’s degrees in management, seniors in the Foodservice Management course develop and execute a special event as a final project before graduation. Proceeds from the themed fine-dining experiences are split between CIA scholarship funds and charities selected by students.
This semester, the graduating class hosted two events and raised $10,122 for the selected charities and scholarships.
On February 13, “A Night Under the Southern Stars” raised $4,800 for the ProjectLife homeless shelter in Newburgh, NY, and the Side Towel Scholarship at the CIA. In addition, hats, scarves, and mittens were collected for ProjectLife, a shelter providing a place to sleep, a hot meal to eat, and opportunities to help find employment. One hundred twenty guests enjoyed elevated Southern comfort food, bluegrass music, creative bourbon-themed cocktails, and beautiful décor.
“Gatsby” took place on March 12, and worked with the Children’s Home of Poughkeepsie, an organization that provides a range of services and programs giving hope and healing to abused and neglected children in the area. With 130 guests attending, the class was able to raise $5,322 from the silent auction and ticket sales for the Children’s Home and CIA student scholarships. Nearly 300 canned goods and craft supplies were also collected for the Children’s Home.
Each class is divided into various teams, along with the student-elected general manager and assistant general manager. The food service team created a four-course meal plus hors d’oeuvre for the cocktail hour. The service team split into subcommittees including décor and beverage, and performed synchronized dinner service for guests professionally and elegantly. Additionally, the service team created seating charts, managing the flow of food during the event, while the décor team created an enticing ambiance. Marketing and finance teams were responsible for gathering silent auction items, creating advertisements, taking reservations, maintaining a budget, and turning a profit to benefit the charities and scholarships.
“Providing meaningful donations and an unforgettable experience for the guests is an achievement that both my fellow students and I are proud of,” says marketing team leader Ori Friedman.
These events have students utilize the knowledge they have acquired during almost four years of education at the CIA. Skills ranging from culinary, baking and pastry, wines and beverage sales, management, and hospitality all come into play as they showcase their skills. Students are responsible for planning and executing every aspect of the event, including theme, food, drink, decorations, and service.