Student Spotlight: Jaidalyn Fan
Student Spotlight: Jaidalyn Fan shares how pastry, culture, and studying abroad in Singapore shaped her global perspective at CIA.
Student Spotlight: Jaidalyn Fan shares how pastry, culture, and studying abroad in Singapore shaped her global perspective at CIA.
CIA students explore animal welfare firsthand with a rare Food Policy course tour of a Hudson Valley foie gras farm.
Read more about Professor of Liberal Arts Dr. Taylor Reid’s passion for sustainable food practices.
Read about Isabella Missel ’19/’21, an adjunct instructor and residence hall director for CIA’s Hyde Park, NY campus.
An interview with CIA Applied Food Studies student Kaelyn Fay. Kaelyn wasn’t sure about her career path but knew culinary school is where she wanted to be.
Learn what our CIA alumni are doing in the sustainable food systems field.
I entered Roth Hall dressed in my kitchen whites when I felt the inspection of many sets of eyeballs gravitating toward me.
I had a deep connection and fascination surrounding the production and assembly of food; ultimately, this led me to pursue a culinary arts degree at The Culinary Institute of America.
Food Media is a window into the industry that holds all the amazing surprises of what’s on the market. It’s the place where people go to get inspired or to inspire.
You love food—and value where it comes from, how it’s grown, and the policies that influence the future of global and local food sources.
“If the food is better, then it helps people get better.
If you’re like me when I was in the associate degree program, you’re not sure if you want to pursue a CIA bachelor’s degree.