Soft Pretzel Recipe & Technique
This recipe is from The Culinary Institute of America's book, The Young Chef: Recipes and Techniques for Kids Who Love to Cook.
Culinary School Blog
Welcome to the Culinary Institute of America blog. Find admissions tips, campus life, cooking videos, alumni news, and more.
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Gefilte Fish & Matzo Ball Passover Recipes from the CIA
HOMEMADE GEFILTE FISH Serves 8 as a first course Poaching Liquid: 8 cups fish broth 1 onion, thinly sliced 1 large carrot, sliced 1 bay leaf
The History of the Culinary Institute of America (CIA) | Video
For more than seven decades, the Culinary Institute of America has been setting the standard for excellence in professional culinary education—and truly
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Whether you’re looking to visit one of our campuses or would prefer the convenience of a virtual event, there’s no better way to learn more about CIA than with one of our admissions events.
Brynne Schlicher – Student Bio
"From the moment I found out about the CIA, I knew I had to go there. I toured a few other colleges but none of them even compared to the CIA.
Jeremy Sawyer – Student Bio
Jeremy Sawyer, veteran and culinary arts management degree student at The Culinary Institute of America. Read his culinary story.
Connor White – Student Bio
Read about Connor White, applied food studies student at The Culinary Institute of America. Connor shares advice on attending culinary school.
CIA Students Appear on Martha Bakes
Students from The Culinary Institute of America join Martha Stewart on her popular Martha Bakes TV show.
Jeremiah Swain – Student Bio
Read about Jeremiah Swain, culinary arts alum from the Culinary Institute of America. Learn about the struggles and achievements in his culinary journey.
Pastry Chef Sarah Baldwin ’06, Creating Beauty Everyday
CIA alumna Sarah Baldwin has her dream baking and pastry job as Creative Director at Ron Ben-Israel Cakes. She talks about her job, career, & offers advice.
Zachary Bryant – Student Bio
Learn about Zachary Bryant, baking and pastry arts student at The Culinary Institute of America. Read his culinary story.
Empanadas de Pino Recipe
Makes 40 small empanadas Ingredients: Pino (Beef Filling) 5 yellow onions, diced 4 tablespoons lard 2 ¼ pounds chuck roast, finely hand diced 1
Top Alumni Stories—March 2016
28 CIA grads were nominated for James Beard awards! Nominations were in a variety of categories, from best chef to food journalism.
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