Culinary School Blog

Chef Josh Goldman ’09, Research and Development

“I may not use my culinary knowledge daily but when it comes to cultural trends and innovation I rely heavily on my CIA training. I believe that students coming out of the CIA have a bigger and better understanding of the landscape of food," says CIA graduate Josh Goldman. Read his culinary story.

Roth Hall on the Culinary Institute of America New York campus

Red Wine Granita

Though it would be impossible to settle on one dish or ingredient to represent the style of Miami's food culture, The Culinary Institute of America's Red

Cinco de Mayo Party Fare

Looking for authentic recipes for your fiesta? Here’s the perfect menu: quesadillas (awesome handhelds), margaritas (of course), and chicken mole (chocolate!).