The Culinary Institute of America

Larry Forgione, CIA culinary arts alumni, is an author, chef, and serves as the CIA's culinary director/co-founder of the American Food Studies: Farm-to-Table Cooking curriculum.

Spotlight On: Larry ForgioneAssociate Degree in Culinary Arts

Culinary Director/Co-Founder, American Food Studies: Farm-to-Table Cooking
Class of 1974
“Only at the CIA will students get the chance to work with some of the greatest names in American food and develop an increased awareness about creating fresh food made with sustainable ingredients.”

Larry Forgione has been called “The Godfather of American Cuisine” for his role in changing the way Americans eat today. He embraced the virtues of our national cuisine and used only seasonal, local ingredients, beginning the entire “Farm-to-Table” movement.

So when The Culinary Institute of America was developing its American Food Studies: Farm-to-Table Cooking curriculum, it was only natural that the college teamed with Chef Forgione, who became the program’s co-founder and culinary director. Today he guides students through their farm-to-table studies and their hands-on experience at The Conservatory at Greystone, a student-led restaurant open to the public.

The remarkable career of this legendary chef has been highlighted by many accomplishments and accolades. After graduating from the CIA and then working in some of the best kitchens in Europe and America, Chef Forgione opened An American Place in 1983, earning three stars in The New York Times.

Both the CIA and the James Beard Foundation have named him “Chef of the Year,” and his alma mater presented him with an Augie Award for his far-reaching influence as a “Pioneer of American Cuisine.” Also, Life magazine named him one of the “50 Most Influential Baby Boomers.” An American Place received the prestigious Restaurants and Institutions Ivy Award and induction into the Nation’s Restaurant News Fine Dining Hall of Fame. And Chef Forgione’s American Place cookbook won a James Beard Award for “Best American Cookbook” in 1996.

In addition, he has provided his unique culinary expertise as a consultant for numerous hotels and restaurant groups.

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