The Culinary Institute of America

  • New York Campus Restaurants

     

    American Bounty Restaurant

    Here the focus is on the seasons and products of the lush Hudson Valley. You'll be using only the finest, freshest local seasonal ingredients depending on availability, quality, and price. You'll prepare modern dishes highlighting American cuisines using techniques such as pan-searing, grilling, sautéing, roasting, and more. In the formal dining room setting, you will learn strategies to exceed guests' expectations, and execute various service roles with speed and efficiency. You'll also be able to identify the components and beverages of the full-service bar.

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    Apple Pie Bakery Café

    Experience the reality of producing and marketing products in the setting of an actual bakery café. In the ever-busy Apple Pie Bakery Café, you'll prepare, display, and present baked goods such as breakfast pastries, artisan breads, and various desserts. You'll also create savory selections like soups, salads, and sandwiches; practice your table service skills; and have the chance to interact with customers at the counter. In addition, you'll explore important topics such as controlling inventory, analyzing sales, and operating a complete shop.

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    The Bocuse Restaurant

    The Bocuse Restaurant gives you the chance to create and serve new interpretations of classic French cuisine as you learn a wide range of exciting and innovative new skills such as sous vide. Be prepared to showcase your skills even when you're in the back of the house—the dramatic open kitchen allows customers to see you in action. And when you step out front, tableside service is a signature part of your learning experience. You'll master a new style of casual yet sophisticated service and prepare liquid nitrogen ice cream table-side.

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    Ristorante Caterina de' Medici

    Caterina is a great opportunity to experience the intricate and very real demands of cooking in a fast-paced environment. You'll present truly authentic regional Italian cuisine as you work with and present seasonal ingredients and flavor combinations. You will explore the importance of local sustainability and discover characteristic fresh produce, cheese, and cured meats. You'll also advance your service skills in a dynamic contemporary setting, while offering patrons a diverse selection of Italian wines, beers, coffees, teas, and other beverages.

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    California Campus Restaurants

     

    Wine Spectator Greystone Restaurant

    In the Wine Spectator Greystone Restaurant's large open kitchen, you'll create bold, contemporary interpretations of world flavors inspired by produce you cultivate and harvest from the fields of the CIA's farms and others in the Napa Valley. You will work with grass-fed beef, free-range poultry, and sustainable fish sourced from local ranchers and purveyors. In addition, you'll master key service skills as you expertly describe the ever-changing menu to customers and present them with an extensive, award-winning California wine list.

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    The Bakery Café by illy

    Here you'll apply your skills in a fully operational setting as you continue your studies in subjects like service, management, and—of course—coffee. An integral part of the baking and pastry arts degree program, The Bakery Café by illy gives you the chance to prepare and serve freshly baked bread, cookies, and other dessert items in a real retail café environment. You'll make breakfast pastries in the morning and soups, salads, sandwiches, and sides for lunch, plus offer a full menu of illy coffee drinks, Dammann Freres tea, and house-made beverages.

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    The Conservatory Restaurant

    CIA bachelor's degree students in the Farm-to-Table concentration are the creative minds behind the menus of this unique “crop-up” restaurant. If you're enrolled in that program, you'll select, plant, and cultivate foods grown at the CIA's three Napa Valley farms, then use these ingredients to develop and serve dishes that create a truly extraordinary dining experience for customers. You'll utilize the CIA's own pasture-raised hens and red wattle pigs, churn your own butter, make stocks from scratch, bake fresh bread, and much more.

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    Texas Campus Restaurant

     

    Nao: New World Flavors

    Nao is where you fully apply the skills and knowledge gained in your degree program classes as you further explore the authentic cuisines, cultures, and bounty of Latin America. Working in the open-view kitchen, you'll take Latin American dishes rooted in tradition and reinterpret them using new perspectives, ingredients, and techniques. You'll feed fuel into the wood-burning oven, skin cactus petals, sous vide an octopus, and much more. You'll also learn all aspects of quality table service, including which beverages best complement the cuisine.

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