No ordinary chefs, they are students at the CIA in Hyde Park, NY. As part of the curriculum, they cook and serve in one of the school’s three world-class restaurants.
CIA’s American Bounty in New York Showcases More Than Your Ordinary Chef
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Alumni in the News: February 2026
Career Shifts Gerard Kenny ’11 was named executive chef at Hotel Viata, a boutique retreat outside Austin, TX, where he will oversee food and…
United Methodists Hooked on Fish Fries Too
CIA instructor Beth Forrest highlights how Lenten fish fries blend food, history, and community, bringing people together through shared culinary traditions.
Research Shows Right-Sizing Portions Can Stop Profit Margins from Getting Trashed
New research shows right-sizing portions can cut plate waste and protect margins, based on a multi-institution white paper.