Counter Intelligence: The Other CIA
Where Washington
February 2002

If you're into espionage, CIA means one thing -- the Central Intelligence Agency (headquartered right here in Northern Virginia). But if you're a food lover, it's the Culinary Institute of America -- an idyllic Hyde Park, New York, campus overlooking the Hudson River. Think the Harvard of cooking schools...

Ask these CIA-trained chefs what they learned in school, and then sound a lot like Eagle Scouts reciting merit badges: punctuality, cleanliness, mastery of fundamentals, health, nutrition, flexibility, efficiency, personal pride, diplomacy, helping one's younger "brothers," respect for other cultures.

DOSSIERS FOR DINERS:

Agents and Posts	Current Assignments	Debriefings
Todd Gray '89 Equinox	(American) Pan-fried oysters with celery root, pineapple and capers, Scottish pheasant with Alsatian red cabbage, foie gras, caramelized apples and a full-bodied pinot noir.	I think the difference between a CIA education and a traditional apprenticeship lies in the diversity of training. We learned the classics and the cuisines of the world.

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