Chef Joe AmendolaThe faculty, staff, students, and trustees of The Culinary Institute of America mourn the passing of CIA ambassador and beloved former instructor Joseph Amendola.

Paul Prudhomme called him the “teacher that teaches the teachers.” Author Marion Cunningham paid tribute to him in The Fanny Farmer Baking Book. But to everyone who was ever fortunate enough to know him at the CIA, Joe Amendola was “Mr. A.”

An honorary alumnus of the CIA, Mr. Amendola was with the college since the very beginning, helping establish the newly founded New Haven Restaurant Institute (later The Culinary Institute of America) and becoming the school’s first baking instructor in 1948. In his 60-plus years with The Culinary, he was acting president, senior vice president, director of development, dean of students, faculty member, and­since 1989­senior ambassador. He was one of the true mainstays of the college over the past six decades, and was instrumental in the tremendous growth of the CIA as it moved from New Haven, CT to the present home of its main campus in Hyde Park, NY.

Tired of seeing that "No Image" Avatar when you log in?  Well add your own picture.
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I have added a new feature called "Snap Shots" to the site.

It generates small preview of external web sites that are linked to.

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Auguste Escoffier

Welcome to the original
Escoffier On Line!

Auguste EscoffierEstablished in 1995 Escoffier On Line (EOL) has gone through many changes and looks.  EOL started in 1995 as a dial up Bulletin Board Service, this was before a publically available World Wide Web with HTML existed.  EOL offered Chefs and Culinarian’s access to E-Mail and file sharing by dialing in on a telephone with a modem.  I hope to do a full article on all the versions of EOL in the future.

When HTML was first introduced we were one of the first two online sites for Chefs.  The other website was Culinary-Online started by Chef Gary Holleman.  Chef Holleman was know as “Father of the Culinary Internet”. My friend Gary passed unexpectedly and tragically in 1997, he would have been truly amazed to see how much this medium has grown.

This current version focus on articles, various media and employment resources for Chefs and Cooks.  

We are again in the process of redoing the site.  
Check back soon!

All the Best,