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Culinary Institute creates industry leadership division

New branch will ‘demonstrate how CIA teaching, research add value to industry’

The Culinary Institute of America has created a new organization to spearhead its initiatives on topics not directly related to food instruction.

The Industry Leadership and Advancement Division, jointly led by Victor Gielisse at the Hyde Park, N.Y., campus and Greg Drescher at the Greystone campus in St. Helena, Calif., will oversee corporate and alumni relations, strategic partnerships, conferences, new media and consulting services, and also coordinate the culinary school’s initiatives in health and wellness, sustainability, culture, professional excellence and innovation.

It also will be responsible for the college’s annual Worlds of Flavor conference.

"At a time of major changes within our country and the food world we serve, this new organization will bring attention to the innovative programs and thought leadership the CIA provides," CIA president Tim Ryan said in a release. "The Industry Leadership & Advancement Division will more fully demonstrate how CIA teaching and research add tremendous value to our industry and society.”
Gielisse will serve as the division’s vice president for advancement and business development, and Drescher will serve as vice president for strategic initiatives and industry leadership.

Gielisse previously was the CIA’s associate vice president for business development, directing its relationship within the foodservice industry for business development and consulting. Earlier, he was dean of culinary, baking, and pastry studies for the college's degree programs. He is one of the country’s 66 certified master chefs.

Drescher previously was the CIA’s executive director of strategic initiatives, responsible for conceptualizing and developing leadership initiatives for the foodservice and hospitality industries.

Contact Bret Thorn at [email protected].
Follow him on Twitter: @foodwriterdiary

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