For Immediate Release —October 20, 2008
Media Relations Manager
Executive Chef at SUNY Geneseo Selected for Coveted Slot in Culinary Institute of America Training Program
GENESEO, N.Y. – Jonna Anne, executive chef for SUNY Geneseo’s Campus Auxiliary Services, will get food preparation tips from some of the top chefs in the world during an 18-month program at the Culinary Institute of America’s Hyde Park campus in New York City.
Anne is one of 16 chefs from across the country selected for the inaugural Culinary Enrichment and Innovation Program, sponsored by Hormel Foods. Anne goes to New York City Oct. 28 for the first of the four sessions and will attend three more sessions by 2010 and while working at Geneseo. The Culinary Institute and Hormel are paying the attendees’ expenses.
“There are only 60 master chefs in the world and four will be working with our group,” says Anne, who has been a certified executive chef with the American Culinary Federation since 2003.
After graduating from the program, Anne will become a member of an innovation panel for Hormel and the Culinary Institute. She says her role at Geneseo gives her a unique perspective because most of the others in the program work in restaurants, resorts or other commercial enterprises.