The Culinary Institute of America at Greystone

Establishment of Greystone Cellars The Greystone campus is situated in and around the Greystone Cellars building, which William Bowers Bourn II conceived as a business concept. His father, William Bowers Bourn Sr., was wealthy from ownership of the Empire Mine gold mine, as well as co-ownership of a shipping company. Bourn II was a businessman with business interests and residences around California, although he had spent his summers during his youth at White Sulphur Springs Resort in St. Helena, before his parents bought Madroño, an estate in the town. ==Architecture==

The Greystone Cellars building stands on a terraced hillside site on the west side of 29/128, about a mile north of St. Helena's central business district. It has , three stories, and a basement, and is around long, wide, and tall, with thick walls. As a wine cellar, it held 3.5 million gallons. The building was designed in the Richardson Romanesque style, with an arched entranceway and tower, stone mullions and transoms, a low sweeping roof, well-fitted stonework, and a large and simple stone façade. The building's exterior is made of local light gray volcanic stone put together with Portland cement; the trimmings are of a red stone. Bourne had insisted that gray stones were used in the east façade of the building (its main façade), with darker or other colored stones usable for the other sides of the building. The roof originally used black slate roof tiles. The building has a front projection measuring , which held the main entranceway and an office and sample room. The former office has walls and ceilings of quartered oak, and includes a stone fireplace and vault door. The former sample room has paneled mahogany walls and ceilings, a parquet floor, open bottle racks on walls, and two lockers of mahogany. The windows are polished plate glass with stained glass transoms. The tasting and sales rooms are still preserved in their original form. The projection also includes a stone tower that extends one story above the roof and was built to hold a large water tank. A driveway wraps around the front and back of the building, where it is nearly level with the third floor. The interior has two distinct wings with a large hallway between them, originally with an iron staircase and a hydraulic ram elevator both leading to the third floor. Each side of the hallway on each floor had three doors wide. iron pipes were placed through the walls and floors every thirty feet in order to pipe wine from one part of the building to another, and into and out of the building. Property changes since the original construction include the front terrace, entranceway and landscaping. The former front lawn and flower beds were paved over, and a new driveway was cut into the stone wall north of the original large stone arch over the first driveway. ==Programs==

The campus' programs include associate degrees in culinary arts and in baking and pastry arts, a master's degree program in wine management, and a 30-week culinary arts certificate program. Of the campus' 300 students, approximately 60 percent are in the culinary arts degree program, 23 percent in the baking and pastry arts degree program, and 17 percent in a certificate program, as of 2013. ==School facilities==

The primary school building is the Greystone Cellars building, which houses teaching kitchens, the Wine Spectator Greystone Restaurant, the Bakery Café by illy, the Spice Islands Marketplace (the campus store), the De Baun and Ecolab Theatres (auditoriums and cooking demonstration facilities, also used as lecture halls), and administrative offices. Adjacent to the teaching kitchens is the Margie Schubert Library. Teaching kitchens The teaching kitchens at Greystone are on the third floor of the primary building. and was at first professionally run. Later on, it became fully student-run, however changes in late 2015 led to lunch service staffed by students and dinner service staffed by employees. The restaurants closed around 2016 with the campus' reorganization after purchasing Copia. Residence halls The campus offers housing for 130 students, and has three residence halls: the 18-room Guest House, the 41-room Vineyard Lodge I, and the 30-room Vineyard Lodge II. The residence halls have single, double, and triple-occupancy rooms. The Guest House is located on-campus and the Vineyard Lodges are about from the campus, with shuttle service to and from the buildings. The campus' newest residence hall, Vineyard Lodge II, was built around 2009 as the campus expected to double its enrollment. The building has two-stories, 31 dorm rooms, a kitchen, an activity room, an outside deck and two manager's rooms. The school planned for an environmentally-oriented dormitory, with solar panels to cover some of the building's electrical needs, as well as a membrane system for waste water. The building also has board and batten siding, which lasts longer than wooden siding. The building, on Pratt Avenue in St. Helena, is the first building in the city to be metal-framed rather than wood-framed, to better prevent termites, mold, and fire. The school estimated costs of $4 million for a Napa-based construction company to construct the building. The company demolished a laundry and facilities building in what was described as a green-oriented process. At the time of construction, the school annually enrolled 104 students; the new residence hall would allow the campus to enroll another 100 students. Other facilities • The De Baun Theatre is a 48-seat demonstration kitchen that hosts cooking demonstrations for the public. • The Ecolab Theatre is a 125-seat amphitheater-style demonstration auditorium that rises through the first two levels of the building. It is designed for cooking demonstrations, lectures, food and wine tastings, and other special events. The auditorium's demonstration kitchen has a cooking center, large video monitors, and fixed tables at every seat. • The Rudd Center for Professional Wine Studies, a two-story distillery building dating to around 1889, is used for the Professional Wine Studies program and was named after the Rudd family of Rudd Farms. The building has sensory analysis classrooms with wireless keypad response systems, built-in light boxes, and expectoration stations. The Rudd Center contains a pantry, a 4,000-bottle wine cave and private dining room, and a terrace. Karen MacNeil is the creator and chairman of the center. The building opened in 2003 for a wine professional credential; the school began its wine and beverage certification program in 2010. In 2013 the school began a wine, beverage, and hospitality concentration in its bachelor's degree program. • The Spice Islands Marketplace is the campus store, and offers culinary-related items (cooking equipment, cookbooks, uniforms, and food ingredients). Next to the store is a flavor bar that holds tasting exercises for guests. • The Ventura Center for Menu Research and Development has of classrooms, a theater-style kitchen, and interactive audience response audio technologies. • The Williams Center for Flavor Discovery, in the former gatehouse, is used by students for the study of flavors and flavor development in food and wine. The results of tasting panels at the building are shared with members of the culinary industry to enhance understanding of flavor in food, cooking, and wine. ==See also==