| The Connecticut Culinary Institute Calls Hartford Home
CCI Moves Main Campus to Former Hastings Hotel in Hartford
The Connecticut Culinary Institute has relocated its main campus to a 367,000 square foot facility on Sigourney Street in Hartford. The facility used to be home to the Hastings Hotel and Conference Center. The facility is equipped with six newly constructed teaching kitchens, housing options, a weight room, computer labs, a learning resource room, a gymnasium, and two amphitheatres. “Our new facility is magnificent,” said Brooke Baran, Director of Public Relations for CCI. “We are so excited to be able to offer an urban setting as well as a rural setting for our students to choose from, and we are pleased to be members of the Hartford community. We invited everyone to come and see our new main campus and we look forward to showing you around.”
“The new Hartford facility changes the scope and feel of what CCI has always been,” said Brad Baran, President of CCI. “We are certainly not that little cooking school anymore, and we look forward to a long and exciting future in our new home. We also encourage the public to come and see the facility and look for news about our new recreational cooking classes and fun culinary events that will be held at the campus.”
Connecticut Culinary Institute's Director of Education, Chef Paul Montalto is a National Gold Medal Winner
 Chef Paul Montalto, CCI's Director of Education, recently won a Gold Medal at the American Culinary Federation's 2004 National Convention. Chef Paul has been with the Connecticut Culinary Institute since January of 1996, and was recently promoted to the Director of Education. Chef Paul not only holds true to all of his responsibilities as a Chef Instructor and now the Director of Education, but spends time competing in tallow sculpture competitions. The most recent competition was in Orlando , where he won not only a Gold Medal, but also was awarded Best in Show, and First Place for his tallow sculpture of a Centaur. Chef Paul won, one of two gold medals awarded at the show!
Tallow is an animal fat (principally mutton and beef) used as a source of fat in cakes mixes, shortening and cooking oils. A Centaur is half man and half horse, Centaurs represent the struggle within each heart between good and evil, passion and propriety, forgiveness and retaliation, belief and disbelief, the reasoning mind and the unreasoning beast.
Chef Paul will enter a new and improved sculpture of a Centaur when he competes in the Culinary Olympics in Germany , this October! The Connecticut Culinary Institute could not be prouder of Chef Paul and all that he has accomplished. Everyone wonders how he manages to be an amazing sculptor while being a wonderful Chef Instructor and now the Director of Education. Congratulations Paul and bring home the Gold again! Good Luck in Germany , we are sure you will do great!
CCI announces new Executive Directors
The Connecticut Culinary Institute is pleased to announce that both campuses have new Executive Directors. Chef Paul Montalto, has been named the Executive Director for the branch campus and Lou Giannelli has moved from the Suffield campus to take over as the Executive Director for the main campus in Hartford. “Both of these individuals bring many years of experience and training to our campuses,” said Brooke Baran, Director of Public Relations for CCI. “We are always looking to bring talent and professionalism to our team and these two men certainly do this,” said Baran. “Our students and our faculty and staff benefit from their years of experience and their great attitude for day-to-day leadership. We are truly lucky to welcome each of them to their new home and fortunate to benefit from their contributions.”
The Connecticut Culinary Institute gains ACF accreditation for the Advanced Culinary Arts Program
The Connecticut Culinary Institute is pleased to announce that on July 15, 2004 the American Culinary Federation (ACF) Accrediting Commission met and approved our request for accreditation for the Advanced Culinary Arts Program. According to the ACF website, the ACF Accrediting Commission is the National Accrediting Commission for the culinary, pastry, and educational programs at post-secondary institutions. The process of accreditation ensures that industry standards are met within the educational environment. We are proud and pleased to carry this accreditation along with our others and are honored to have been so well reviewed by the American Culinary Federation's Accrediting Commission. We look forward to years of working closely with the ACF and continuing to meet and exceed their expectations.
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