A group of 170 students, professors and local residents gathered at CIA's Hyde Park campus to hear Raymond Sokolov, a former New York Times and Wall Street Journal food critic, talk about his experience in the culinary industry over the past 40 years. Sokolov says CIA graduates such as Thomas Keller revolutionized American dining by bringing the French "nouvelle cuisine" to U.S. restaurants and encouraged students to be open in their careers by sharing their stories and ideas with the public.

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