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  • 2015 CIA Dooley Lecture Series

    The mission of the Dooley Lecture Series is to bring speakers of repute in all disciplines to the CIA and surrounding communities. The series is funded through the generous support of Patricia Dooley Fortenbaugh. Ms. Fortenbaugh is the daughter of Carroll Dooley, the first Director of the Division of Food Preparation for the Culinary Institute of America. The series is free and open to the public. Seating is limited and is based on a first come, first served basis. There is no registration process. Lectures and readings are one hour long, followed by 30 minutes of Q&A.

    The Dooley Lecture Series Presents:

    Conflict Kitchen at the CIA's Dooley Theatre

    Serving Gastrodiplomacy at Conflict Kitchen

    Robert Sayre and Dawn Weleski

    Friday, July 17, 2015
    12:15 p.m.
    Lower Level of Marriott Pavilion

    Culinary Director Robert Sayre and co-director Dawn Weleski will present the five-year history of Conflict Kitchen, discussing the development of the restaurant/art project's vision; political, cultural, and culinary research processes and the products of such; and the deepening of collaborations with immigrants from the Iranian, Afghan, Venezuelan, Cuban, North Korean, and Palestinian communities and those still residing in those countries.

    Conflict Kitchen is a take-out restaurant in Pittsburgh, PA that serves cuisine from countries with which the U.S. government is in conflict. Each Conflict Kitchen iteration is augmented by events, performances, publications, and discussions that seek to expand the engagement the public has with the culture, politics, and issues at stake within the focus region. The restaurant rotates identities in relation to current geopolitical events.

    Robert Sayre has been working in kitchens since his first job scooping ice cream at age 14. After a brief interlude to study music at Middlebury College, Robert resumed his culinary career as a 2004 graduate of Pennsylvania Culinary Institute. He has since worked his way up through the Pittsburgh restaurant scene. He joined Conflict Kitchen as Culinary Director in December 2011 and working with founders Jon Rubin and Dawn Weleski has expanded the culinary and artistic breadth of the project. Over his time at Conflict Kitchen, the project has relocated, expanded its menu, and developed a series of dinners and events to focus the attention of Americans on the people, foods, and cultures of countries with whom the United States is in conflict.

    Dawn Weleski is an artist. Her practice administers a political stress test, antagonizing routine cultural behavior by re-purposing underground brawls, revolutionary protests, and political offices as transformative social stages. She co-directs Conflict Kitchen, a take-out restaurant that serves cuisine from countries with which the U.S. government is in conflict, which has been covered by over 550 international media and news outlets worldwide and is a finalist for the Second International Public Art Award. Weleski has exhibited around the world in Brazil, Egypt, Korea, Switzerland, and the United States, and has been a resident at The Headlands Center for the Arts, SOMA Mexico City, and The Atlantic Center for the Arts; and is a fellow at the STUDIO for Creative Inquiry at Carnegie Mellon University.


    Past Events:

    Hank ShawHank Shaw
    Stepping onto Nature's Stage: Foraging, Fishing, and Hunting in the Modern World

    Join forager, hunter, angler and cook Hank Shaw in a discussion not only about how you can integrate the wild world with the modern one, but also why you'd want to in the first place. Humans are as divorced from nature as we have ever been as a species. As we spend more of our daily lives staring at a glowing screen, many of us are beginning to realize how damaging that divorce has been. Nature is our home, the active pursuit of her bounty is perhaps the best way to step away from the computer and out onto nature's stage. Once we do that, we realize how important it is to preserve what remains of the wild world around us.

    A former line cook and political journalist, Hank Shaw runs the James Beard Award-winning website Hunter Angler Gardener Cook. He is the author of Hunt, Gather, Cook: Finding the Forgotten Feast and Duck, Duck, Goose, has appeared in the anthology Best Food Writing several times and has written for magazines ranging from Field & Stream to Food & Wine. He hunts, forages, and fishes in Northern California.

    Kevin WestKevin West
    Well Preserved: History, Memory, Science, and the Future of Food Preservation

    The current revival of preserving skills demonstrates how the best culinary thinking often happens on the precipice between nostalgia and innovation, a place where history and habit meet curiosity and urgent need. This talk is about discovering an unexpected perspective on a subject you thought you already knew: that kimchi and sauerkraut are as old as world civilization, that the Romans invented marmalade, that Shakespeare understood pickles (but not jam), that the British brought chutney home from India, and that the brutal institution of slavery enabled Marie Antoinette’s passion for jelly. The conversation will be open to both technical questions about the science of food safety and creative questions about how to make preserving techniques your own.

    Kevin West is a journalist who served on the staff at W magazine, with postings in New York, Paris, and Los Angeles. He runs the blog SavingtheSeason.com; writes about food, culture, and travel; and produces a retail collection of jams and marmalades. Kevin is certified as a Master Food Preserver and has authored the book, Saving the Season, A Cook's Guide to Home Canning, Pickling, and Preserving (2013).

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