Read more about Puerto Rico’s Kitchens, CIA’s New Classroom. Discover how CIA students gain hands-on culinary experience in ...

Earning a Michelin star for your restaurant signals to diners and the culinary world that they should expect the “best of the best” the moment they walk in the door, from innovative pairings to the ...

Meet John Reese, a Culinary Arts associate degree student and veteran of both the Marine Corps and the Navy. With decades of military service and a lifelong appreciation for hospitality, John shares ...

Chef Instructor, Army Veteran, and Student Veteran Association Advisor Tom Rutherford Shares How Service, Leadership, and Community Continue To Shape His Work at CIA Meet Chef Thomas Rutherford ...

Interested in turning your love for baking fresh bread into a career? You could be a professional baker. Do you also love the thrill of completing finely detailed decorations and executing complex ...

Whether your interest in baking was sparked by family traditions, a love of delicious food, or your favorite baking shows, there is always a need for more passionate bakers. If you want to make a ...

Chef Brandon Waddell is a lecturing Instructor of Culinary Arts at CIA San Antonio, bringing 30 years of experience in the food and beverage industry. He teaches Culinary Fundamentals. Known for his ...

Chef Shweta Subramaniam is lecturing instructor of Culinary Arts at CIA Singapore, where she brings to the classroom her experience as both a culinarian and an entrepreneur, rooted in farm-to-table ...

Chef Mandy Pan is a lecturing instructor of Baking and Pastry Arts at CIA Singapore, where she brings to the classroom more than 15 years of experience in some of the world’s most respected ...

Travis Teska is an assistant professor of Culinary Arts at the Culinary Institute of America at Greystone, where he brings more than 20 years of experience in fine dining, culinary education, and food ...

CIA at Greystone is approximately one mile north of the town of downtown St. Helena on the left, one-and-a-half to two hours north of San Francisco in the heart of the Napa Valley. CIA at Copia is ...

It’s all about “local” as you use fresh ingredients to create modern American dishes and determine how seasonal availability impacts quality and price. You’ll also learn quick and efficient service, ...