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

Beth Forrest, CIA Associate Professor—Liberal Arts

Faculty Bio: Dr. Beth Forrest

Liberal Arts
Professor—Liberal Arts

PhD, MA, BA, Boston University, Boston, MA.

Professional Experience:
Assistant Director, Programs in Food and Wine, Boston University. Lecturer, Metropolitan College, Boston University; Open Universitat Oberta de Catalunya, Barcelona, Spain; The Cambridge School of Culinary Arts, Cambridge, MA. Event Coordinator, Center for Millennial Studies, Boston University. Teaching Assistant/Teaching Fellow, History Department, Boston University.

Travel grants, Boston University, 2007–2009, 2005, 2003, 2000.

Co-editor, Introduction to Gastronomy; “Special Issue: Chocolate Case Studies in History and Culture,” Food & Foodways; “Is Sipping Sin Breaking Fast?: The Catholic Chocolate Controversy and the Changing World of Early Modern Spain,” Food & Foodways; “Food and the Senses,” Routledge International Handbook of Food Studies. Contributor, Gastronomica; Oxford Companion to Sugar and Sweets; The SAGE Encyclopedia of Food Issues; Culinary Biographies; Food, Culture & Society: An International Journal of Multidisciplinary Research; Improper Bostonian; Radcliffe Culinary Times.

Board Secretary and Board Member, The Association for the Study of Food and Society. Board Member, Association for Cultural Studies. Past member, International Association of Culinary Professionals.

Contact Us

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