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Along the banks of the Hudson River, roughly halfway between New York City and Albany, lies one of the country’s most famous centers of culinary learning: The Culinary Institute of America. Countless chefs have passed through its venerable Roth hall, a signature behemoth of a building dating back to the early 1900s. Roth Hall houses a variety of classrooms, kitchens, dining rooms and administrative offices. And like many universities, it is home to its share of legends.
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