Reduced Hours and Activities During Late July/August

We love to welcome campus visitors, but before you make your plans, please note that amazing changes are underway at the CIA campuses during the summer and our visiting hours and restaurant hours may be affected.

Please note that classes for degree and certificate program students at all of our U.S. campuses will not be in session from July 27–August 20, 2018. Classes will resume on August 21.


  • The Admissions Office at all three campuses will be open to welcome prospective students and their families.


  • Since many of our restaurants rely on our students for the full CIA dining experience, please refer to for the most up-to-the-minute information.
  • At the New York campus, all restaurants will be closed during this period.
  • At the CIA at Greystone in St. Helena, California, The Bakery Café by illy will be open, but Gatehouse Restaurant will be closed.
  • At the CIA at Copia in Napa, California, The Restaurant at CIA Copia and Contimo Provisions will be open.
  • At the Texas campus, the CIA Live Fire Kitchen will be open Thursday–Sunday, and Nao will be closed.

Shopping, Classes, and More for Enthusiasts

Culinary News from The Culinary Institute of America

The Culinary Institute of America's Eighth Annual Augie Awards Celebrate Industry Leaders and "The Power of Food"

Chef Masahura Morimoto living the American dream.
Jean-Georges Vongerichten celebrates his Augie
Hamdi Ulukaya with his Augie
Chef Morimoto accepts his Augie from CIA President Tim Ryan
Leo Oosterveer, CEO of Unilever Food Solutions

Media Contact:

Jan Smyth
Marketing Manager

Hyde Park, NY – At the eighth annual Leadership Awards of The Culinary Institute of America (CIA), "Augie" Awards were presented to four outstanding individuals who exemplify the innovation and leadership in the food and foodservice industry that were personified by Auguste Escoffier, for whom the award is named. Captured by the event's theme, The Power of Food, these leaders were honored for their accomplishments in four areas of thought leadership and action that are both critical to the future of the industry and of great importance to the CIA:

  • Honored for his dedication to professional excellence and innovation: Jean-Georges Vongerichten, chef/owner of Jean-Georges Restaurants.
  • Honored for creating a product that promotes health and wellness along with philanthropic dedication in that area: Hamdi Ulukaya, founder and CEO of Chobani, Inc.
  • Honored for his contribution to the understanding of world cuisines and cultures: Masaharu Morimoto, chef/owner of Morimoto Restaurants.
  • Honored for his and his company's commitment to sustainability and food ethics: Leo Oosterveer, CEO of Unilever Food Solutions.

The 2014 awards took place at the Grand Hyatt in New York City, where the ballroom was filled with 500 attendees—including CIA graduates Charlie Palmer, Steve Ells, David Burke, and others. The Power of Food was explored through videos of the honorees and CIA students, and a presentation from CIA President Dr. Tim Ryan, who highlighted the contributions of the college.

In his opening remarks, Dr. Ryan pointed out that students come to the CIA to be surrounded by people who have the same passion they do—a passion for food. "All of us in the CIA family not only share this incredible passion," said Dr. Ryan, "but also a strong desire to turn that passion into something meaningful, something that will make a difference in the world." Dr. Ryan reminded the audience about the CIA legacy, "From the time we opened our doors in 1946 to welcome a class of 16 GIs in New Haven, CT, to our present-day status as the world's premier culinary college, the CIA has always opened students' minds to the possibilities beyond the kitchen and table."

All proceeds from the awards dinner go directly into the scholarship fund at the CIA. Three dozen current students attended the event to assist in the kitchens and throughout the evening. Many of the rest of the student body followed the program on social media with Twitter hashtags #CIAPowerofFood and #AugieAwards. Each honoree had advice for these aspiring culinarians:

  • Jean-Georges Vongerichten: "Follow your cravings; follow your passion; follow your moods. Develop your creativity through these, and you'll find your style, your unique place in the culinary world."
  • Hamdi Ulukaya: "Seek perfection. Whether in the way you cut vegetables or create recipes. Chefs who do that make amazing discoveries along the way."
  • Masahura Morimoto: "Never limit yourself. Try everything to discover what your foundation is. Then build on that to create your personal style."
  • Leo Oosterveer: "It's good to dream about your future, but you must also face reality and see what needs to be done in the world. Find a way to contribute to society, and you'll find success."

A silent online auction, also in support of the scholarship fund, was hosted by ibidmobile. Guests had nearly 100 lots to bid on—trips, concert tickets, special events, private dining experiences, sports equipment, and more. In the end, with auction results, ticket sales, and contributions from the CIA's generous sponsors, the 2014 Leadership Awards raised $500,000 for student scholarships.

Amy Zarichnak of West Hickory, PA, who will graduate with an Associate Degree in Culinary Arts in July, was one of the students who volunteered to help. "Everyone comes from different circumstances," said Amy, who is also the editor of the student newspaper, La Papillote. "This event is invaluable. Scholarships are appreciated in ways that cannot be measured. Only with this assistance are so many of us able to follow our dreams, be immersed in the world that we are passionate about, and realize the power of food."

Photo Captions and Hi-Res Images

Photo 1 (top photo): The four Augie honorees and CIA President Dr. Tim Ryan participated in a panel discussion for media and CIA students prior to the Leadership Awards dinner. They are, left to right on the dais, Dr. Tim Ryan, Jean-Georges Vongerichten, Hamdi Ulukaya, Masahura Morimoto, and Leo Oosteerveer. (Photo credit: CIA/Phil Mansfield)
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Photo 2: During a panel discussion before the dinner, Chef Morimoto (far right) told the audience he was living the American dream. Left to right: Dr. Ryan, Jean-Georges Vongerichten, Hamdi Ulukaya, and Masahura Morimoto. (Photo credit: CIA/Phil Mansfield)
View hi-res image >

Photo 3: Jean-Georges Vongerichten had a big month: four stars from The New York Times, American citizenship, and then an Augie Award from Tim Ryan and The Culinary Institute of America. (Photo credit: CIA/Phil Mansfield)
View hi-res image >

Photo 4: Hamdi Ulukaya, founder and CEO of Chobani, shows off his new Augie at the eighth annual Leadership Awards event with The Culinary Institute of America. (Photo credit: CIA/Phil Mansfield)
View hi-res image >

Photo 5: Chef Morimoto accepts his Augie from CIA President Tim Ryan at The Culinary Institute of America's annual Leadership Awards event. (Photo credit: CIA/Phil Mansfield)
View hi-res image >

Photo 6: Leo Oosterveer, CEO of Unilever Food Solutions, received his Augie in recognition of all the work his company is doing in sustainability, including their Sustainable Living Plan, Seductive Nutrition, and United Against Waste. (Photo credit: CIA/Phil Mansfield)
View hi-res image >

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate and bachelor's degrees with majors in culinary arts, baking and pastry arts, and culinary science, as well as certificate programs in culinary arts and wine and beverage studies. As the world's premier culinary college, the CIA provides thought leadership in the areas of health & wellness, sustainability, and world cuisines & cultures through research and conferences. The CIA has a network of 46,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for professionals and enthusiasts, as well as consulting services in support of innovation for the foodservice and hospitality industry. The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.

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