Alumni Spotlight: Chef Kimberly Roope ’22
CIA alumni, Kimberly Roope ’22, answers questions from CIA students about her experience at CIA and gives advice for a career in the foodservice industry.
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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CIA Students Embrace the Holiday Season
As the school year comes to an end, snow begins to fall signaling the arrival of a season filled with warmth, joy, and most…
Charlie Palmer: Food is Our Purpose
The acclaimed chef, restaurateur, hotelier, and entrepreneur can name—in one word—what makes students at the Culinary Institute of America stand out from the crowd.
Get an Up-close look at CIA
Tour Campus or Attend an Online Event
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.
Become the Best of the Best
CIA graduates are a cut above the rest. It’s why top food and hospitality companies continually look to hire them—they’re the best of the best.
The Food World’s Best Career Fair
Hear why recruiters turn to the CIA when looking for leaders and see how students benefit from this amazing opportunity to network.
Tour a CIA California Campus Residence Hall
Get a behind-the-scenes look at what a typical CIA California campus residence hall and dorm room is equipped with before you pack to come to campus!
Get Cooking with CIA Chef Robert: Deconstructed Elotes (Mexican-Style Street Corn)
Chef Robert Tremblay ’10 will take you through the process and flavors of traditional Elotes and then demonstrate a deconstructed version.
CIA Intrapreneurship: The Best Prep for Real-World Success
If you’re looking to blend your entrepreneurial drive with your passion for food, CIA’s Intrapreneurship concentration is your perfect fit.
Physiology of Taste: Salt
Chef Robert Tremblay starts things off with the all-important taste of salt! Salt is the building block of enhancing your flavors and one of the first things a chef must learn to master in the kitchen.
CIA Students Feel Right at Home on Campus
Take it from our students—you’re going to love it at the CIA. Students share their thoughts about the amazing diversity, academic support, and on-campus fun at the CIA.
Physiology of Taste: Sweet
The Physiology of Taste continues, for this edition, Chef Payton Spear ’20 sweetens the deal with the all-important flavor of, you guessed it, sweet!
CIA Alumni Lead the Way in Food Business Innovation
Learn what our CIA alumni are doing in the food business field.
Ready to Take the Next Step?
Learn more about CIA events, scholarships, career options, and campus life.