The Culinary Institute of America

Twenty-five new wines professionals received their certificates from The Culinary Institute of America (CIA) on Friday, May 3, graduates of the college's Accelerated Wine and Beverage Certificate Program (AWBP).

Chef, sommelier, and entrepreneur Stephen Asprinio returned to The Culinary Institute of America (CIA) on Friday, May 3, 2013 as keynote speaker at commencement ceremonies at the college's Hyde Park campus.

Food and wine enthusiasts in the Finger Lakes region have a unique opportunity to learn from the acclaimed chefs of The Culinary Institute of America (CIA)—right in their own backyard.

Michael Sohocki, chef/owner of Restaurant Gwendolyn in San Antonio, TX, shares the story behind his unique and successful restaurant in a new video podcast from his alma mater, The Culinary Institute of America (CIA).

Dr. Tim Ryan celebrated the college's accomplishments of the past year before more than 700 employees of the college's four campuses on Monday, April 15th during The Culinary Institute of America's (CIA) annual State of the Institute address.

The newest restaurant at The Culinary Institute of America (CIA) in Hyde Park, NY pays homage to world-renowned Chef Paul Bocuse, the father of modern French cuisine.

Acknowledging Dr. Tim Ryan's leadership and commitment to the food and restaurant industry, the University of California at Los Angeles (UCLA) is honoring the president of The Culinary Institute of America (CIA) with its 2013 Innovation Award.

Michael Garbin, executive chef at the swanky Union League Club of Chicago, reminded graduates at his alma mater that every guest they will serve during their career is a VIP.

Frederic "Fritz" Sonnenschmidt spent 34 years as a faculty member and dean of The Culinary Institute of America (CIA) before his retirement in 2002.

Fresh cabbage is widely available in March, and it's a good thing since so many of us enjoy it with corned beef on St. Patrick's Day! Cabbage is from the Brassica family, which also includes cauliflower, broccoli, and Brussels sprouts.

The successful Culinary Enrichment and Innovation Program (CEIP), a collaboration between The Culinary Institute of America (CIA) and the Foodservice Division of Hormel Foods (NYSE: HRL) has announced the 16 students who will comprise its CEIP Class of 2014.

Everyone wants to do something special for their loved ones on Valentine's Day. This year you can show friends and family just how much you care about them by making a delicious meal that will help keep their hearts healthy.

The 33 students in the first class at The Culinary Institute of America (CIA), Singapore completed their bachelor's degree studies in culinary arts management and received their diplomas during commencement exercises on campus on Tuesday, January 29.

Tom Colicchio is a highly regarded chef, restaurateur, and philanthropist who was named the best chef in the United States in 2010. But he may be best known as the lead judge on the popular reality show, Top Chef, where he mentors and guides contestants throughout the course of the program.