The Culinary Institute of America and Hormel Foods Announce the 16 Chefs Chosen for Their Third Culinary Leadership Class

  The Culinary Institute of America and Hormel Foods Announce the 16 Chefs
  Chosen for Their Third Culinary Leadership Class

Business Wire

AUSTIN, Minn. -- February 8, 2013

The successful Culinary Enrichment and Innovation Program (CEIP), a
collaboration between The Culinary Institute of America (CIA) and the
foodservice division of Hormel Foods (NYSE: HRL), has announced the 16
students who will comprise its CEIP Class of 2014. The students, who hail from
12 different states, represent foodservice operations in both the commercial
and non-commercial segments ranging from multi-unit restaurants to
universities to hospitals and senior living. Their 18-month journey of
culinary excellence will begin April 16, 2013. CEIP is the only professional
development program to offer advanced management training specifically
designed for skilled chefs.

Now beginning its third session, CEIP received a record number of applications
for the Class of 2014, attesting to both the heightened awareness and
effectiveness of the program. While the minimum requirement for entry into the
program is five years of professional experience, each of this year’s chosen
chefs has at least 15 years in the field.

“The whole CEIP program is about enrichment and innovation. In our previous
graduating classes we’ve seen how the participants use the information they’ve
learned to better their menus, to challenge their purchasing position, and to
try to get better products into their establishments,” said Dave Kamen,
project manager of CIA Consulting and newly appointed CEIP program director.

While the previous CEIP sessions were held at one or two of the CIA’s
campuses, the Class of 2014 will be the first to attend modules at all three
of the Institute’s North American facilities: St. Helena, Calif. (module 1),
San Antonio, Texas (module 2), and Hyde Park, N.Y. (modules 3 and 4). This
will give the class the unique opportunity to experience the seasonal
differences in the CIA’s programs across the country, as well as be exposed to
a wider array of Certified Master Chefs.

The program’s objective is to teach an elite group of professional chefs how
to identify, practice and master the necessary skills for culinary leadership
and innovation. CEIP participants gather for three intense days every six
months, disconnecting from their daily responsibilities as senior level chefs
and immersing themselves in lectures, homework, hands-on kitchen work and
one-to-one dialogue with fellow chefs and visiting guest lecturers. Consisting
of four academic and experiential modules, CEIP covers a range of topics,
including: global flavor traditions; ethical responsibilities of healthful,
flavorful food preparation; leadership and innovation; and menu R&D as a
collaboration of culinary arts, consumer behavior, food science and
management. This year’s participants will explore everything from the
relationships among the five senses, to principles of Modernist Cuisine.
They’ll also tour a local farm and winery, create food focused on world flavor
traditions to better understand its profit potential, and explore novel
approaches to developing new applications that help differentiate their
operation.

The educational modules of CEIP were originally created in 2008 for the
inaugural CEIP class, but have steadily evolved since that time to reflect
changes in the foodservice industry.

Among those attending will be several chefs from colleges and universities,
including: University of Southern California Executive Chef Eric Ernest, who
oversees menus and training for 40 unique locations on two campuses; and
Boston College Associate Director of Food and Beverage Michael Kann, whose
pre-culinary school biochemistry background gives him unique insights into
food. Attending from the healthcare segment is Christina Bodanza, executive
chef at Watermark Retirement Communities, who is also certified as a dementia
practitioner by The National Council of Dementia Practitioners; and Justin
Johnson, executive chef at the University of Wisconsin Health Partners
Watertown Regional Medical Center, who revolutionized foodservice in a local
retirement home and is in the process of doing the same at a hospital. Others
in the class include Mary Grace Viado Howard, corporate executive chef at the
11-unit Village Tavern restaurants, who was challenged with ensuring the food
made with local ingredients at the chain’s Philippine location tasted the same
as its American counterpart; and Martin Pfefferkorn, executive chef of the
Hyatt Regency Atlanta, an Austrian-born chef who had extensive experience
working in European hotels before coming to the U.S. to live in the Upper
Midwest, Southwest, and Southeast.

“We want to help these chefs see the world a bit differently, so they can
bring a broader vision and wider horizons to their organizations, and
ultimately the industry at large,” said Bill Dion, product innovation team
leader for the foodservice division of Hormel Foods. The company is a
co-founder of the program and has underwritten the development of the
curriculum. It also sponsors the tuition for each of the participating
students. “We feel we’re helping to prepare today’s best and brightest chefs
for leadership in our industry,” Dion said.

For more information on the program and the Class of 2014, please visit
www.ceipinfo.com.

CEIP Class of 2014

Eric Barnachea, Marvell Technology Group

Christina Bodanza, Watermark Retirement Communities

William Brizzolara, North Carolina State University

Stephen Bryant, Treat America Food Service

William Claypool, Vanderbilt University

Todd Daigneault, Overlook Medical Center - Atlantic Health Care

Eric Ernest, University of Southern California

Peter Hesse, Wilderness Country Club

Mary Grace Viado Howard, Village Tavern, Inc.

Justin Johnson, UW Health Partners Watertown Regional Medical Center

Michael Kann, Boston College

Michael Kiley, North Shore - LIJ Health System/Glen Cove Hospital

Kurt Kwiatkowski, Michigan State University

Steven Miller, Cornell University

Angelo Mojica, UNC Healthcare

Martin Pfefferkorn, Hyatt Regency Atlanta

About Hormel Foods
Hormel Foods Corporation, based in Austin, Minn., is a multinational
manufacturer and marketer of consumer-branded food and meat products, many of
which are among the best known and trusted in the food industry. The company
leverages its extensive expertise, innovation and high competencies in pork
and turkey processing and marketing to bring branded, value-added products to
the global marketplace. The company is a member of the Standard & Poor's (S&P)
500 Index, S&P Dividend Aristocrats for 2012, Maplecroft Climate Innovation
Indexes, Global 1000 Sustainable Performance Leaders and was again named one
of "The 100 Best Corporate Citizens” by Corporate Responsibility Magazine for
the fourth year in a row. Hormel Foods debuted on the G.I. Jobs magazine list
of America’s Top 100 Military Friendly Employers in 2012. The company enjoys a
strong reputation among consumers, retail grocers, foodservice and industrial
customers for products highly regarded for quality, taste, nutrition,
convenience and value. For more information, visit http://www.hormelfoods.com.

About The Culinary Institute of America
Founded in 1946, The Culinary Institute of America is an independent,
not-for-profit college offering bachelor’s and associate degrees, as well as
certificate programs, in either culinary arts or baking and pastry arts. The
college has campuses in New York, California, Texas, and Singapore. In
addition to its degree programs, the CIA also offers courses for professionals
and food enthusiasts, as well as wine education. For more information, and a
complete listing of program offerings at each site, visit the CIA online at
www.ciachef.edu.

Contact:

JT Mega for Hormel Foodservice
Stacy Mitchell, 952-929-1370
smitchell@jtmega.com