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.

  • Tom Gumpel, CIA baking and pastry arts alumni, is Vice President for Bakery Development at Panera Bread.

    Spotlight On: Tom GumpelAssociate Degree in Baking & Pastry Arts

    CIA graduate Tom Gumpel ’86 likes to take a hands-on approach to his job. Wanting to figure out how to keep the flavor of brewed coffee as true as possible to its origins, the vice president of bakery development for Panera Bread did what any quality-obsessed baker would do—he went to the mountains of Costa Rica to take part in the coffee harvest.
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