Food Is Big Business

Think Big. Reach Big. Dream Big.

2 CIA Grads Named Food & Wine's Best New Chefs for 2017. Congrats to Nina Compton '01 and Diego Galicia '10.   Read More
Open House
ADMISSIONS OPEN HOUSE
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WHAT'S YOUR DREAM FOOD CAREER?
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Year-Round Entry Dates
YEAR-ROUND ENTRY DATES
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At The World's Premier Culinary College

You won’t find a culinary school in the world with the opportunities, connections, and college life you’ll enjoy at The Culinary Institute of America. Food is big business, and it’s at the core of everything you’ll learn in our bachelor’s and associate degree programs.

Our food-focused education model will help you take full advantage of the many career options available in the food business. Top employers look to the CIA when hiring, and when you have your CIA degree in hand, they’ll look to you.

News

News

The CIA held its annual Leadership Awards event at the Milstein Hall of Ocean Life at the American Museum of Natural History in New York City on April 19.
Making the Food & Wine Best New Chefs list is often a sign of greater things to come in the culinary world. The magazine’s class of 2017 includes two graduates of the CIA.
Kamal Grant, a 2004 graduate of the CIA’s New York campus and a U.S. Navy veteran, delivered the commencement address at the San Antonio campus of his alma mater on April 13.

Events

Events

Apr
28
Admissions information and open house event for students wishing to apply to The Culinary Institute of America.
May
12
Admissions open house event for adult students wishing to attend The Culinary Institute of America.
May
16
Admissions information event for students wishing to apply to The Culinary Institute of America, San Antonio, TX.

Blog

Making the Food & Wine Best New Chefs list is often a sign of greater things to come in the culinary world. So we are sure to hear more from to the two alumni in the magazine’s class of 2017. Diego Galicia ’10 is chef and co-owner of Mixtli in San Antonio and Nina Compton […]

The post Two Grads are Food & Wine “Best New Chefs” appeared first on CIA Culinary Blog | The Culinary Institute of America.


Is it possible for the skills of an economist, chef, advocate, and entrepreneur to reside within one person? They sure can, and Wendy Stuart ’09 is living proof. Her journey to becoming co-founder of The Wide Net Project may seem circuitous but each step brought her closer to the real fusion of her skills.   […]

The post Casting a Wide Net appeared first on CIA Culinary Blog | The Culinary Institute of America.


Employers from some of the top restaurants, hotels, and companies in the food business explain why they turn to the CIA when looking for leaders. On-campus Career Fairs at the college give students a golden opportunity to network and make valuable connections that often lead to great jobs in their chosen fields.

The post Leading Food & Hospitality Employers Want CIA Students appeared first on CIA Culinary Blog | The Culinary Institute of America.


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Blog

Making the Food & Wine Best New Chefs list is often a sign of greater things to come in the culinary world. So we are sure to hear more from to the two alumni in the magazine’s class of 2017. Diego Galicia ’10 is chef and co-owner of Mixtli in San Antonio and Nina Compton […]

The post Two Grads are Food & Wine “Best New Chefs” appeared first on CIA Culinary Blog | The Culinary Institute of America.

Is it possible for the skills of an economist, chef, advocate, and entrepreneur to reside within one person? They sure can, and Wendy Stuart ’09 is living proof. Her journey to becoming co-founder of The Wide Net Project may seem circuitous but each step brought her closer to the real fusion of her skills.   […]

The post Casting a Wide Net appeared first on CIA Culinary Blog | The Culinary Institute of America.