Are you a journalist with a question for our faculty? Please use the contact information below to reach a member of our media relations staff.
The CIA at Hyde Park
Stephan Hengst
s_hengst@culinary.edu 845-905-4288
Jeff Levine
j_levine@culinary.edu 845-451-1372
Virginia Muré
v_mure@culinary.edu 845-451-1555
Jay Blotcher
j_blotch@culinary.edu 845-905-4419
The CIA at Greystone
Tyffani Peters
t_peters@culinary.edu 707-967-2322
Cate Conniff
c_connif@culinary.edu 707-967-2303
ASK THE CIA EXPERTS
The Culinary Institute of America has more than 125 chef-instructors from 16 countries, and the highest concentration of American Culinary Federation Certified Master Chefs (C.M.C.s) anywhere in the world.
Our chefs and faculty are available for interview on a variety of subjects, and they are only a phone call or an e-mail away. Whether you are seeking an expert on basic baking & pastry or advanced culinary techniques, or perhaps trends in restaurant business or popular culture, table service, wine, health and nutrition – CIA chefs add spice to any story!
To request an interview with faculty at our Hyde Park, New York campus, please call Jeff Levine at 845-451-1372, or e-mail at j_levine@culinary.edu.
To request an interview with our faculty at our St. Helena, California campus, please call Cate Conniff at 707-967-2303, or e-mail at c_connif@culinary.edu.
Here is a sampling of the CIA’s Chef/Faculty experts:
 Dr. Tim Ryan, President, The Culinary Institute of America & Certified Master Chef (C.M.C.) Dr. Ryan is the fifth President of The Culinary Institute of America (CIA), having assumed the presidency on November 1, 2001. A 1977 graduate of the CIA, Chef Ryan is the first alumnus and first faculty member to rise through the ranks to President. Prior to becoming college president, Dr. Ryan was the CIA's Executive Vice President. His responsibilities in this role included supervision of all of the college's degree programs and continuing education, the CIA's intellectual...  play video clip Read more >> |
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