Grilled Mahi Mahi with Red Grapes and Corn Salsa
Wherever the tomato goes, think grapes. They're both juicy, high-acid, high-sugar fruits. It's no surprise that grapes can often stand in for tomatoes.
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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Duck, Shrimp, and Andouille Gumbo
Chef Brannon Soileau teaches culinary skill development at the college's new campus in Singapore. Today he will teach us how to make Cajun Brown Roux.
Chef Maneet Chauhan ’00, A Culinary Journey
Read about Maneet Chauhan, chef/owner of Chauhan Ale & Masala House and culinary arts graduate of The Culinary Institute of America.
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Chef Andrew Carmellini ’91, A Cook’s Cook
Read about Andrew Carmellini, chef for the NoHo Hospitality Group and culinary arts graduate of The Culinary Institute of America.
Chef Molly Brandt, Sharing Her Expertise
After reading the book, The Making of a Chef by Michael Ruhlman, Molly decided that the CIA was where she was meant to go. A stellar student, Molly wished to extend her learning opportunities and stayed on another year as a teaching assistant. Her first job after graduation was in China. Read her culinary story.
Chef Jonathan Benno ’93, A Journey to Perfection
Jonathan Benno is a culinary arts graduate of The Culinary Institute of America. He has spent many years in some of the nation's finest kitchens.
Chef Bryan Voltaggio ’99, Frederick’s Hometown Culinarian
Chef Bryan Voltaggio has served as an author, executive chef, restaurateur, & menu consultant for Varnish Brewery in Lucketts, VA. Read his culinary story.
Baker Chad Robertson ’93, A Bread Revolution
Baker, CIA graduate & cookbook author Chad Robertson is the executive chef & owner of Tartine Bakery & The Manufactory in CA along with bakeries in S. Korea.
Chef Clifford Pleau ’81, The Corporate Chef
Read about CIA culinary arts graduate, Clifford Pleau. Chef Pleau has received the Nation's Restaurant News MenuMasters Award as Chef/Innovator.
Chef Melissa Kelly ’88, True Farm to Table
Read about CIA alumna Melissa Kelly. She is the executive chef of Primo and the 1999 James Beard Foundation Awards winner for Best Chef, Northeast.
Ramen Master Chef Ivan Orkin ’93, A Love of All Things Japanese
Read about Ivan Orkin, owner of Ivan Ramen and culinary arts alumnus of The Culinary Institute of America.
Chef Dennis Chan ’00, Carrying on the Family Tradition
Dennis Chan lives in FL but the CIA in Hyde Park still holds a big piece of his heart. "I really value the experience I had at the CIA.
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