The Culinary Institute of America

  • CIA Research

    Advancing the Culinary Arts and Sciences

    The CIA Department of Culinary Science is a center for education and applied research established to foster innovation and support the foodservice industry, educators, and current and aspiring food professionals in the field of culinary arts and sciences.

    A Celebration of Latin Cuisines

    The Center for Foods of the Americas at the CIA is a multifaceted research center dedicated to the preservation and dissemination of Latin American cuisine.

    Latin America is a vast region that spans twenty-one countries and almost the entirety of the western hemisphere. Unfortunately, most people are largely unaware of the breadth, diversity, and healthful qualities of many Latin foods. Educating the public about the cuisines of Latin America lies at the heart of the CFA's work.

    Our experts travel throughout Latin America capturing, documenting, and cataloging the ingredients, iconic dishes, regional cuisines, and street foods that define the foodways of Latin America. They also chronicle the evolution and reinterpretation of these traditional foods. Whether it's the artisanal moles of Oaxaca, the flavor profiles of Peruvian ceviches, or the techniques used for making the rich Brazilian seafood stews of Bahia, preserving these traditions is essential as they provide important perspectives on culture and society.

    Through education, research, and service we anticipate the fruits of the CFA's research will have a long-lasting effect on the way culinary professionals and the foodservice industry at large understand the diversity of Latin America's regional cuisines.

  • Matthew Grunwald, CIA culinary arts student, chose the CIA because he wanted to have an extensive knowledge of food and the culinary industry.

    Spotlight On: Matthew GrunwaldBachelor's Degree in Culinary Arts Management

    I have had the dream to have my own food network show since I was nine years old. I knew that hard work was going to be involved so I just started printing off as many recipes from as I could then replicated each individual dish one by one until I knew each recipe by heart. When I turned 14, I was able to get my first job at a local Safeway as a courtesy clerk. The cost of the ingredients I was purchasing started to add up and I wanted to be able to pay for them myself. What 14 year old wants to buy chanterelle mushrooms and wild Alaskan salmon? I even remember asking for a cast iron skillet one year for Christmas. I still use it today...