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 28–August 21, 2017. Classes will resume on August 22.

Admissions

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

Restaurants

  • Since many of our restaurants rely on our students for the full CIA dining experience, please refer to www.ciarestaurantgroup.com for the most up-to-the-minute information.
  • At the New York campus, all restaurants will be closed during this period.
  • At our California campus locations (Copia and Greystone), The Restaurant at CIA Copia and The Bakery Café by illy will be open.
  • At the Texas campus, Nao will be open for lunch and the outdoor taco stand will also be open.

Shopping, Classes, and More for Enthusiasts

Almir Da Fonseca, CIA Chef-Instructor—Culinary Arts

Faculty Bio: Almir Da Fonseca

Culinary Arts
Professor—Culinary Arts
Education and Credentials: CEC

Education:
Senace Culinary School/Le Cordon Bleu, Rio de Janeiro, Brazil.

Apprenticeship:
Chef Jacques Arpi, Charron, France.

Professional Background:
Executive Chef/Chef Consultant, San Francisco Towers, San Francisco, CA, Chef/Owner, Flavor Source Sauces and Catering Services, Sebastopol, CA. Chef-Instructor, Professional Culinary Institute, Campbell, CA; California Culinary Academy, San Francisco. Chef/Department Manager, CA1 Services, Delaware North Companies, Oakland International Airport, Oakland, CA. Chef/Manager, Eurest Dining Services/Compass Group USA, G.S.A./Café 450, San Francisco. Corporate Executive Chef, Marconi Conference Center, Marshall, CA. Executive Chef/Owner, Jack London's Creekside Restaurant, Glen Ellen, CA. Executive Chef, Sous Chef, Lucas Wharf Restaurant, Bodega Bay, CA. Sous Chef, Elaine Bell Catering Company, Sonoma, CA. Head Chef, Bodega Harbor Country Club, Bodega Bay. Catering Chef/Sauté Chef, Chez Peyo French Restaurant, Sebastopol.

Awards:
Culinary Educator of the Year, California Culinary Academy, 2003. Delaware North/CA1 Services Chef/Department Manager Unit of the Year, 2003. Gold Medal, Compass Group USA, Be a Star Chef Competition, 1999. Inductee, International Food Safety Council, 1999. Gold Medal, Compass Group USA, California Food Show, 1998. Two Silver Medals and one Bronze Medal, ACF Food Competition, California Chapter, 1991. One of the Top 8 on the West Coast, National Seafood Challenge Competition, 1990–1993.

Member:
ACF. Chefs Association of the Pacific Coast. World Cooks Association. World Association of Cooks Society. Founding Member, Sonoma County Culinary Guild.

Contact Us

The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499
Phone: 845-452-9600