Chicago, IL – December 12, 2017
Vi‘s Executive Chefs Refine Fine Dining Culinary Skills at The Culinary Institute of America
Chicago, IL –December 12, 2017 – Towards continuing to offer professional employee development programs to support delivering a culinary experience contributing to Vi’s Living Well philosophy for Vi’s residents, Vi’s culinary leaders from across the Company’s ten communities attended a two-day training program at The Culinary Institute of America (CIA) in Hyde Park, NY.
Vi’s chefs enhanced their knowledge and techniques for using a variety of plant-forward items such as whole grains and legumes, in lieu of animal proteins. Using concepts such as "The Protein Flip" and "The Dessert Flip,” Vi chefs created healthier dishes that were still flavorful and satisfying along with attending seminars devoted to taste and flavor. In addition, the Company has invested in professional development courses for Vi’s pastry and sous chefs in recent years.
“The ongoing relationship Vi has with The Culinary Institute of America has been an invaluable learning and retention tool for our Company. Our culinary leaders are able to learn new skills, share best practices and re-energize in the time they spend together being exposed to current trends and concepts,” said Cary Maslow, Vice-President, Operations at Vi. “Once returning to their individual communities, I’ve seen an immediate application of the new menu concepts they’ve learned at the CIA.”
“The CIA and Vi have enjoyed a long and prosperous relationship going back over 10 years,” said Chef David Kamen, assistant director of CIA Consulting.
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers bachelor’s degrees in management, culinary arts, culinary science, and applied food studies, and associate degrees in either culinary arts or baking and pastry arts. The college also offers executive education through its Food Business School along with certificate programs and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of nearly 50,000 alumni includes innovators in every area of the food business. The CIA has locations in New York, California, Texas, and Singapore.
In addition to Vi’s culinary team training with the CIA’s consulting division, the Company sponsors an endowed scholarship at the CIA. The $5,000 scholarship assists incoming students who already hold a degree in nutrition, dietetics, food science, or hospitality. Vi’s President, Randy Richardson, has been a member of the CIA’s Society of Fellows since 2010. CIA Fellows are foodservice and hospitality leaders who serve as dedicated ambassadors and ardent champions of the college and its students.
To learn more about employment opportunities with Vi, visit https://jobs.viliving.com/