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 The Culinary Institute of America Files
Lawsuit to Protect Its Name
HYDE PARK, N.Y. - Feb. 23, 2004 -- The Culinary Institute of America (CIA) announced today that it filed a complaint in federal district court in San Francisco against American Culinary Institute, Inc. The complaint alleges trademark infringement of the famous, registered trademark The Culinary Institute of America, as a result of the recent launching of defendant's new brand identity for its company and its "Gold Medal" awards program under the name American Culinary Institute.

Founded in 1946, The Culinary Institute of America is a leading, not-for-profit college offering bachelor's degrees, associate degrees and certificate programs in culinary arts, baking and pastry arts and wine studies. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, NY and its branch campus in St. Helena, CA. The CIA has more than 35,000 alumni who serve the foodservice and hospitality industry as executive chefs, restaurant and business owners, media personalities, restaurant and hotel chain executives, research chefs, and culinary educators.

According to press releases issued by American Culinary Institute, Inc., it is in the business of judging various food products and awarding "Gold Medals" which are to be displayed on product packaging and promotional materials.

Dr. Tim Ryan, President of The Culinary Institute of America, stated, "We are first and foremost an institution of higher education. Our name, The Culinary Institute of America, is the cornerstone of our institution, and it represents our reputation to the public. The Culinary Institute of America is seeking to stop the use of the name American Culinary Institute because we believe the name is too similar to our name."

The complaint, which was filed on February 11, 2004, seeks an injunction and unspecified damages.

The Culinary Institute of America


Also See: 500 Culinary Schools in America Yet Only a Few with a Program to Learn Front End of the House / January 2004
Behind Every Great Executive Chef, There Is a Great Sous Chef / Dec 2000

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