Change: It's not all on chefs' plates

If there’s one group of people who are best positioned to reshape America’s appetites, it’s chefs.

At The Culinary Institute of America, we educate the next generation of the nation’s culinary leaders about the techniques of their craft and the principles of flavor.

Increasingly though, our students must understand that, to be successful, they must also think about the health and wellness of their patrons—and that buzzword sustainability.

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