CIA Kitchen Named in Honor of Goya Foods | Food Newsfeed
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CIA Kitchen Named in Honor of Goya Foods

May 05, 2017 Industry News
Industry News

The teaching kitchen at The Culinary Institute of America that is home to the college's Cuisines of the Americas course has been dedicated in honor of Goya Foods, the largest Hispanic-owned food company in the U.S.

Goya President Robert Unanue, grandson of company founder Prudencio Unanue, was at the CIA's New York campus on April 12 to dedicate the Goya Cuisines of the Americas Kitchen and to announce the company's ongoing donation of Goya products for students to cook and learn with in that kitchen and others on campus. Later that same day, he delivered the address at the college's bachelor's degree commencement. "It is a tremendous honor to collaborate with the nation's top culinary college and to be able to provide CIA students with a variety of high quality, authentic Latin products and international recipes to enhance their learning," said Unanue, who began working for Goya in Florida, Puerto Rico, and California, before becoming president of the family-owned company in New Jersey in 2004.

The Goya Cuisines of the Americas Kitchen houses the CIA's required sophomore-level culinary arts course that educates future chefs and food business leaders about the cuisines and cultures of the United States and Latin America.

"The Culinary Institute of America has a deep investment in Latino foods," says CIA president Dr. Tim Ryan. "It is an integral component of both the present and future of American cuisine, and Goya is the leader. Partnering with Goya is even more satisfying because it is a family-oriented organization."

Following the dedication, Unanue spoke to 115 recipients of bachelor's degrees in Food Business Management, Culinary Science, and Applied Food Studies.

"Congratulations to the graduates and my sincere gratitude for the opportunity to address our future generation of top chefs and culinary professionals," Unanue says.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.