We know you’re as committed as we are to helping students learn and succeed—and we’d like to help you. Here are some education resources from CIA to spark a passion in your students for culinary arts ...

Author Anna Pugh ’28 is an Applied Food Studies major. The Culinary Institute of America is world renowned, however, that status would not come without the caliber of teaching staff on campus. Chef ...

Learn about CIA culinary arts alumna, Sara Moulton, who has been named in Who’s Who in Food and Beverage in America by the James Beard Foundation. Read about culinary arts alumni, Hung Huynh. The ...

Author Annie B. Milostan ’25 is a Baking and Pastry Arts major. For the last seven years we have been hosting a cookie bake-off for students. Last year I was fortunate enough to be able to visit and ...

Accelerate your food career by experiencing a semester at Blackberry Farm, one of the most highly rated and celebrated small luxury resorts in the world. At your dynamic experiential work scholarship ...

Author Anna Pugh ’28 is an Applied Food Studies major. The Culinary Institute of America is about more than just cooking, it’s about food. 2013 alum and current professor Mathew Calidonna recognizes ...

Have you dreamed of becoming a renowned chef or running your own restaurant or bakery? How about exploring a career as an event planner, food policy advocate, or even a food technologist? You’ve come ...

CIA alumni are always cooking up something interesting. Here are just a few examples of CIA alumni in the news for January 2025. CIA alumni are always cooking up something interesting. Here are just a ...

A press release announced the addition of Robin Seward and Scott Uehlein ’85 to Panera Bread’s leadership team. Uehlein has been named vice president of culinary and will oversee Panera’s menu ...

CIA students immersed themselves in the foodie paradise at New York FoodieCon in Brooklyn, NY. Discover amazing vendors, panel sessions, and a vibrant atmosphere. Join the CIA community in raising ...

“This concentration challenged me. From research and development to product design to advanced chocolate work and modern entremets, you gain the knowledge and experience needed to become a leader in ...