Our Featured Podcast: Dan Coudreaut

Session 7: "Insight from the Inside" (An Interview with CIA Alumnus Dan Coudreaut) - NEW!

For this new podcast, our moderator Stephan Hengst sits down with Dan Coudreaut, Director of Culinary Innovation for McDonald's USA. Dan graduated with his associate degree (A.O.S.) in Culinary Arts from The Culinary Institute of America in 1995.

Before joining McDonald's, Dan built his career in fine-dining establishments including the Four Seasons Hotel in Dallas.  In 2006, he received the MenuMasters Chef/Innovator award.

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Top Chefs Ilan Hall and Hung Huynh

Session 6: "Insight from the Inside" (An Interview with CIA Alumni and Top Chef winners, Ilan Hall and Hung Huynh)

For this podcast, our moderator Stephan Hengst sits down with Ilan Hall and Hung Huynh, winners of Bravo's Top Chef seasons 2 and 3. Ilan graduated with his associate degree (A.O.S.) in Culinary Arts from The Culinary Institute of America in 2002 and then received his Baking & Pastry Certificate from the CIA in 2003. Hung Huynh also graduated in with his associate degree (A.O.S.) in Culinary Arts from The Culinary Institute of America in 2002.

All three season's of Bravo's Top Chef have been won by CIA alumni, including season 1, which was one by Harold Dieterle '97.

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Michael Symon, The Next Iron Chef

Session 5: "Insight from the Inside" (An Interview with CIA Alumnus Michael Symon)

For this podcast, our moderator Stephan Hengst sits down with Michael Symon, CIA Class of 1990, and the winner of Food Network's Next Iron Chef. Chef Symon is also the chef-owner of two restaurants in his hometown of Cleveland, Ohio; Lola and Lolita. Chef Symon graduated with his associate degree (A.O.S.) from The Culinary Institute of America in 1990.

Chef Symon joins fellow CIA alumna Cat Cora, CIA Class of 1996, on the hit Food Network show Iron Chef America.

"Behind any great chef, there’s great fundamentals," said Chef Symon, recalling how his CIA education helped him in his career. "What the CIA gave me was a tremendous base of fundamentals to build my culinary style on. I don’t think you can be a great chef without having great fundamentals and that’s what the CIA really gave me."

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On Location with Duff Goldman

Session 4: "Insight from the Inside" (An Interview with CIA Alumnus Duff Goldman)

For this podcast, our moderator, Stephan Hengst, travels to Baltimore, Maryland to chat with Duff Goldman about his experiences after graduating from the CIA's 30-week Baking & Pastry Certificate Program at the college's Greystone campus in California's Napa Valley in 1998. Duff Goldman is known around the world as the star of Food Network's Ace of Cakes.

"Before you invest your time at the CIA - work in a kitchen. Don't see some dufus on TV, like myself, and think I want to do that. And then go to school," explains Duff. "Work in a kitchen for a while, and see if you like it, because it's a really hard job - then if you do like it, then go to the CIA."

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A "Cat Chat"

Session 3: "Insight from the Inside" (An Interview with CIA Alumna Cat Cora)

Chef Cat Cora chats with our moderator, Stephan Hengst about her experiences after graduating from the CIA in 1995. Cat Cora is known around the world as the only female Iron Chef on Food Network's "Iron Chef America."

"My CIA education really helped me. It built a foundation," said Chef Cora, who went on to work for renowned alumni Larry Forgione '74 and Melissa Kelly '88 as well as famous French chefs Roger Verge and George Blanc. Now working for a magazine and television show, Cora is an example of the wide range of opportunities beyond cooking in restaurants for those with a passion for food. Therefore, a culinary education must go beyond the stovetop. "These days, as a chef, you need to be a businessperson too. It's not just about going in the kitchen and cooking. So the business courses (at the CIA) were fantastic."

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