1997 Ad

Cologne, Germany -- The Culinary Institute of America played a major role in Anuga's Gastro Food Forum.

Working with the European Union of Top Chefs the CIA presented menus, recipes and food preparation concepts to an audience of chefs and foodservice operators attending Anuga '97. Special books and American foods also were highlighted at the event.

The CIA's participation in Anuga culminated in an agreement for the school's partnership in future Anuga fairs. The arrangement with KolnMesse, the producer of Anuga, and Dehoga, the German Restaurant Catering and Hotel Association, will expand the global outreach of culinary arts from the United States at this event. Christian Ehlers, the executive director of Dehoga, was instrumental in arranging the CIA's participation and agreement.

Master chef Fritz Sonnenschmidt, the culinary dean of the CIA, headed the team of chefs who prepared and presented typical and regional American dishes. Sonnenschmidt, a veteran CIA instructor, was honored recently this past summer by the American Culinary Federation at its annual meeting in Atlanta. His ebullient personality was a hit with the foreign chefs and foodservice operators who attended the event.

A reception, which was held at Anuga for The CIA included guests from the fair, members of the Association of German Chefs, members of the European Top Chefs Association, KolnMesse executives and CIA graduates working in Europe. Currently, more than 37 graduates are working in Germany. The school's outreach beyond the borders of the United States is instrumental in generating recognition for this country as a world center for culinary training.

Speeches were presented by Ulrike Schassberger, trade and student liaison to the president of The CIA; Dehoga's Ehlers; executives from KolnMesse; and other visiting dignitaries.

The large crowd was served American wine and hors d'oeuvre prepared by the CIA culinary team.

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