Our Featured Podcast: CIA Athletics with Coach Mike Murphy

For this new podcast, our moderator sits down with Mike Murphy, coordinator of fitness and intramural sports at the CIA. Mike is also the CIA's head soccer coach.

In this interview, we discuss the CIA's student athletic teams including basketball, soccer, tennis, cross country, and volleyball. As well as the fitness programs offered at the student recreation center, including personal training, yoga, pilates, and zumba, just to name a few. Mike is also joined by student captains of the soccer team and basketball team.

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Student Activities with David Whalen and CIA Students

For this podcast, our moderator sits down with David Whalen, associate dean for student activities, recreation, and athletics at the CIA.

In this interview, we discuss student activities such as the annual chili cookoff, as well as the many student clubs and organizations on campus. David is also joined by student representatives from SPICE (Student Programming Igniting Campus Entertainmnet), SGA (Student Government Association), and the Brew Club.

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Food Jobs with Irena Chalmers and Ron Hayes

For this podcast, our moderator sits down with Irena Chalmers, author of the award-winning book Food Jobs, and also Ron Hayes, manager of career development for The Culinary Institute of America.

In this interview, we discuss the many career options available in to someone with a culinary education, as well as current trends in food jobs, and also the career guidance and support offered to our alumni by the college's Office of Career Services.

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Dr. Tim Ryan '77, President of The Culinary Institute of America

For this podcast, our moderator sits down with Dr. Tim Ryan, Certified Master Chef and president of The Culinary Institute of America.

Dr. Ryan graduated from the CIA's AOS Culinary Arts Degree Program in 1977.

In this interview, he talks about the process of becoming a Certified Master Chef, the value of a formal culinary education, and what sets the CIA apart from other culinary schools.

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Nate Appleman '99, One of Food & Wine Magazine's 10 Best New Chefs for 2009

For this podcast, our moderator sits down with Nate Appleman, one of Food & Wine Magazines's 10 Best New Chefs for 2009.

Nate graduated from the CIA's AOS Culinary Arts Degree Program in 1999.

In this interview, he talks about the value of learning proper meat fabrication, as well as his travels abroad to learn the food and culture of Italy.

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Michael Ruhlman '06 Honorary Alumnus, Author of The Making of a Chef

For this podcast, our moderator sits down with Michael Ruhlman, author of The Making of a Chef, The Soul of a Chef, The Reach of a Chef, and his latest title, Ratio. Michael was awarded the status of an honorary CIA alumnus in 2006.

Michael also served as a judge on PBS's Cooking Under Fire, and Food Network's Iron Chef America, as well as The Next Iron Chef.

In this interview, he talks about the time he spent studying at the CIA while researching and writing his first culinary-themed book.

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Anne Burrell '96, Host of Food Network's Secrets of a Restaurant Chef

For this podcast, our moderator sits down with Anne Burrell, host of the popular TV show, Secrets of a Restaurant Chef. Anne graduated from the CIA's AOS Culinary Arts Degree Program in 1996.

Anne was named the Rising Star Chef of the Year for 2008 by StarChefs.com.

In this interview, she talks about her love of food, and how her desire to be happy in life has fueled her passion for cooking.

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Scott Conant '92, Chef/Owner of Scarpetta Restaurants

For this podcast, our moderator sits down with Scott Conant, owner of Scarpetta restaurant in New York City and Miami Beach, FL. Scott graduated from the CIA's AOS Culinary Arts Degree Program in 1992.

Scott has appeared on the Today Show, Food Network, Martha, Bravo's Top Chef, and Good Morning America.

In this interview, he talks about his approach to food, and the environment that he creates in his restaurants.

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Grant Achatz '94, Chef/Owner of Alinea Restaurant

For this podcast, our moderator sits down with Grant Achatz, award-winning chef and owner of the critically acclaimed Alinea restaurant in Chicago. Grant graduated from the CIA's AOS Culinary Arts Degree Program in 1994.

Grant was recently recognized as the CIA's "Alumnus of the Year," and received an "Augie"—the college's leadership award—at the CIA's annual Gala in New York City. The Award was presented to Grant by Ruth Reichl, Editor-in-Chief of Gourmet magazine.

In this interview, he talks about his unique menu concept and how he utilizes all the senses to craft an unforgettable dining experience.

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Charlie Palmer '79, Chef/Restaurateur

For this podcast, our moderator sits down with Charlie Palmer, award-winning chef/restaurateur of the Charlie Palmer Group, which consists of twelve restaurants as well as wine shops and hotels. Charlie graduated from the CIA's AOS Culinary Arts Degree Program in 1979.

In this interview, he talks about his career, his signature "Progressive American" cuisine, and his newest cookbook—it's waterproof!

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John Besh '92, New Orleans Restaurateur

For this podcast, our moderator Stephen Hengst sits down with John Besh, award-winning chef/owner of four New Orleans restaurants – Restaurant August, Besh Steak, Lüke, and La Provence. John graduated from the CIA's AOS Culinary Arts Degree Program in 1992.

John also appeared as a contestant on Food Network's Next Iron Chef. In this interview, he talks about the challenges and rewards of reopening his restaurants in the wake of Hurricane Katrina.

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Johnny Iuzzini '94, NYC's "Sexiest Chef"

For this podcast, our moderator Nancy Cocola sits down with Johnny Iuzzini, award-winning executive pastry chef for Restaurant Jean George in New York City. Johnny graduated with his associate degree (AOS) in Baking & Pastry Arts from The Culinary Institute of America in 1994.

Johnny talks about his passion for Baking & Pastry, and tells us about his new book, Dessert Fourplay.

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Steve Ells '90, founder and CEO of Chipotle Mexican Grill

For this podcast, our moderator sits down with Steve Ells, founder and CEO of Chipotle Mexican Grill. Steve graduated with his associate degree (AOS) in Culinary Arts from The Culinary Institute of America in 1990.

Steve tells us about the steps he took to make his Chipotle concept a commercial success, as well as the importance of his "Food With Integrity" initiative.

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Sara Moulton '77, Executive Chef for Gourmet Magazine

For this podcast, our moderator Stephan Hengst sits down with Sara Moulton, author, TV personality, and the executive chef for Gourmet magazine. Sara graduated with her associate degree (AOS) in Culinary Arts from The Culinary Institute of America in 1977.

Before coming to Gourmet magazine, Sara hosted a show on Food Network called Sara's Secrets, and she currently has a show on PBS called Sara's Weeknight Meals.

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Dan Coudreaut '95, The World's Most Influential Chef

For this podcast, our moderator Stephan Hengst sits down with Dan Coudreaut, director of culinary innovation for McDonald's USA. Dan graduated with his associate degree (AOS) 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 '02 and Hung Huynh '02

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 (AOS) 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 (AOS) in Culinary Arts from The Culinary Institute of America in 2002.

Graduates of The Culinary Institute of America have been wildly successful on Bravo's Top Chef over the last five seasons, with alumni earning the title of "Top Chef" three times. Harold, Ilan, and Hung have taken home the title, and over the years other memorable alumni such as Richard, Stephen, Marcel, and Arianne have also made themselves well-known through Top Chef.

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Michael Symon '90, The Next Iron Chef

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, OH; Lola and Lolita. Chef Symon graduated with his associate degree (AOS) from The Culinary Institute of America in 1990.

Chef Symon joins fellow CIA alumna Cat Cora '95, 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 '98

For this podcast, our moderator, Stephan Hengst, travels to Baltimore, MD 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" with Cat Cora '95

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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Campus Life

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A Day in the Life of Three CIA Students

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