The Ultimate Pastry Chef Career Guide: Steps, Skills, and What to Expect (with Salary Info)
From cookies and cakes to petit fours and macarons, most people have at least a little sweet tooth.
Baking and Pastry Arts Blog Posts
Topic
CIA Externship Spotlight: Hudson Parker ’25 on Externship at Walt Disney World
Read more about CIA student Hudson Parker’s magical externship experience at Walt Disney World.
Faculty Spotlight: Richard J. Coppedge Jr., CMB
Learn more about CIA Baking and Pastry Arts professor Richard Coppedge Jr., who has been teaching for 33 years at CIA.
Student Spotlight: Annie Milostan ’25
Annie Milostan shares her personal journey, experiences, and insights as part of her unique story as a CIA student.
Faculty Spotlight: Rachel Wyman ’05
Get to know Baking and Pastry Arts instructor and graduate Rachel Wyman ’05. She shares her passion for teaching at CIA and how her path led to CIA.
Faculty Spotlight: Brandi Renee Burgess ’13
An interview with Assistant Professor—Hospitality and Service Management Brandi Renee Burgess, who teaches Wine and Beverage Studies, Service and Beverage Management, and the front-of-house for The Bocuse Restaurant.
What Sets CIA Apart from Your “Typical” University?
I had the pleasure of talking to two students who work in our restaurants here on campus, here’s what they had to say about this unique experience.
Faculty Spotlight: Chef Claudia Silva
An interview with pastry chef Claudia Silva, the CIA instructor for Baking Techniques, the first kitchen class for CIA Baking and Pastry Arts students.
Faculty Spotlight: Chef Michael Zebrowski
An amazing instructor I've had the pleasure of having is Chef Micheal Zebrowski, the co-author of The Pastry Chef’s Little Black Book.
CIA Baking and Pastry Student Takes a Culinary Crash Course
Follow along with a CIA Baking and Pastry Arts student as she attends her first week of Culinary Arts classes and challenges in the kitchen.
CIA Students Get Real on Internship
Choose from more than 2,000 CIA-approved sites, sharpening your skills and making valuable industry contacts along the way.
Malika Anand: From India to CIA, the Learning Never Ends
Malika Anand is a CIA student pursuing her associate degree in baking and pastry arts at the college’s New York campus in Hyde Park. She is from Bhopal, India.