L. Timothy Ryan
Encyclopedia
American Culinary Federation
The American Culinary Federation was established in 1929 and is the largest professional chefs' organization in North America.ACF, which was the progeny of the combined visions of three chefs' associations in New York, comprises more than 22,000 members in 230 chapters across the United States,...
, James Beard Foundation
James Beard Foundation
The James Beard Foundation is a New York-based national professional non-profit organization named in honor of James Beard that serves to promote the culinary arts by honoring chefs, wine professionals, journalists, and cookbook authors at annual award ceremonies and providing scholarships and...
, and various other organizations.
Early Life and Career
Ryan was born in Pittsburgh, Pennsylvania. At age 13, he began washing dishes at a restaurant in Pittsburgh. By the time he went to high school, he had decided he wanted to be a chef and enrolled at The Culinary Institute of America. Following graduation, he worked as assistant chef at Ben Gross’ Restaurant in Irvin, PA and then as executive chef at La Normande in Pittsburgh. He also traveled to France to gain experience in several French restaurants. While in France, he was approached by the CIA to join the faculty, and returned to his alma mater as a chef-instructor in 1982.Later that same year, he was part of the CIA team that developed the college’s American Bounty Restaurant. He worked his way up through the ranks at the college serving a number of roles—department head for culinary education, director of culinary education, vice president of education, and executive vice president—before being named president.
Appointment as President of The Culinary Institute of America
In 2001, Ferdinand Metz, C.M.C., president of The Culinary Institute of America for more than 20 years, stepped down to become president emeritus of the college. After an extensive search to fill the vacancy of president at the CIA, the college’s Board of Trustees elected Tim Ryan from a group of finalists at its meeting in New York City on October 11, 2001. On November 1, 2001, he began his tenure as the fifth president of The Culinary Institute of America. Following his appointment, Ryan said, “My mission is to take a great institution and make it even better. In doing so we will move in some new and quite exciting directions. It is sort of like being named the manager of the New York Yankees—that is a pretty good place to be. We want to preserve the continuity. But at the same time it is a new world and there are plenty of challenges. We are going to change to meet those challenges.”Highlights of Ryan’s presidency include expansion of student housing facilities and a new Admissions Center on the Hyde Park campus; the launch of associate degree programs at the CIA at Greystone; and the 2008 opening of the college’s second branch campus, The Culinary Institute of America, San Antonio.
On April 23, 2008, the faculty of The Culinary Institute of America voted no confidence in his presidency, by a vote of 85 to 9. The board subsequently confirmed unanimously their confidence in him, and extended his contract.
Education
Dr. Ryan's education started at the CIA with his Associate degree in occupational studies. He attained a Bachelor of ScienceBachelor of Science
A Bachelor of Science is an undergraduate academic degree awarded for completed courses that generally last three to five years .-Australia:In Australia, the BSc is a 3 year degree, offered from 1st year on...
and Master of Business Administration
Master of Business Administration
The Master of Business Administration is a :master's degree in business administration, which attracts people from a wide range of academic disciplines. The MBA designation originated in the United States, emerging from the late 19th century as the country industrialized and companies sought out...
from the University of New Haven
University of New Haven
The University of New Haven is a private university that combines a liberal arts education with professional training. The university comprises five colleges: the College of Arts and Sciences, the College of Business, the Tagliatela College of Engineering, the Henry C...
. His Doctorate
Doctorate
A doctorate is an academic degree or professional degree that in most countries refers to a class of degrees which qualify the holder to teach in a specific field, A doctorate is an academic degree or professional degree that in most countries refers to a class of degrees which qualify the holder...
degree was earned from the University of Pennsylvania
University of Pennsylvania
The University of Pennsylvania is a private, Ivy League university located in Philadelphia, Pennsylvania, United States. Penn is the fourth-oldest institution of higher education in the United States,Penn is the fourth-oldest using the founding dates claimed by each institution...
.
Honors, Awards, and Affiliations
Tim Ryan's accolades include becoming a Certified Master Chef at the age of 27, one of the youngest in the American Culinary FederationAmerican Culinary Federation
The American Culinary Federation was established in 1929 and is the largest professional chefs' organization in North America.ACF, which was the progeny of the combined visions of three chefs' associations in New York, comprises more than 22,000 members in 230 chapters across the United States,...
's history. Additionally, he was the youngest president of the ACF at the age of 36. In 1998, Ryan was named "Chef of the Year" by the ACF and has been one of five Americans to receive a "Presidential medallion" from the World Association of Chefs Societies
World Association of Chefs Societies
The World Association of Chefs' Societies , is a global network of chefs associations first founded in October 1928 at the Sorbonne in Paris. At that first congress there were 65 delegates from 17 countries, representing 36 national and international associations, and the venerable August Escoffier...
. In 2007, Chef Ryan was named "Entrepreneur of the Year" by the International Association of Culinary Professionals
International Association of Culinary Professionals
The International Association of Culinary Professionals is a United States based not-for-profit professional association whose members work in culinary education, communication, or the preparation of food and beverage....
, and The International Foodservice Manufacturers Association (IFMA) honored him with a 2009 Silver Plate Award in the "Specialty Foodservices" category.
In 2010, Ryan was inducted into the James Beard Foundation
James Beard Foundation
The James Beard Foundation is a New York-based national professional non-profit organization named in honor of James Beard that serves to promote the culinary arts by honoring chefs, wine professionals, journalists, and cookbook authors at annual award ceremonies and providing scholarships and...
’s Who’s Who of Food and Beverage in America, a cadre of the most accomplished food and beverage professionals in the country.
Ryan is a member of the American Culinary Federation, a past member and chairman of The National Culinary Review, and an editorial advisory committee member for Cheers, Seafood Business, and Take Out Business magazines. He has also served as keynote speaker at a number of industry events, including the 2009 International Foodservice Congress in Madrid, Spain and the 2010 Center for the Advancement of Foodservice Education (CAFÉ) Leadership Conference, where the theme was “Innovation and Inspiration.”
Works cited
- Culinary Institute of America, President's Cabinet, retrieved from http://www.ciachef.edu/admissions/about/welcome/cabinet/ryan.asp on 10-01-08.