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.
Baking and Pastry Arts Blog Posts
Topic
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.
Amber Spiegel ’07 – Honoring a Creative Legacy
Creativity runs in Amber Spiegel’s family. Her father attended the CIA in the 1970s but eventually turned his talents to woodworking. Her mother is a painter.After graduating with her business degree, Amber headed straight to the CIA’s baking and pastry program.
Ten Lessons I’ve Learned in One Month at CIA
I want to start this off by making it clear that I’ve learned many more than 10 lessons since walking through the doors of The Culinary Institute of
Lauren Feldman: Better Chef, Better Person…Bigger Dreams
Lauren Feldman is a CIA student pursuing her associate degree in baking and pastry arts at The Culinary Institute of America in Napa Valley, CA.
CIA Students Hit the Trifecta: Three National Gold Medals
Students from the CIA took home gold medals in Commercial Baking, Culinary Arts, and Restaurant Service categories at the National SkillsUSA competition.
Baking and Pastry—It’s Really Art
Students in the baking and pastry arts program at the Culinary Institute of America take an art class to inspire their creative designs.
Yash Kishinchand: Passion for Food Helped Him Overcome
“I chose the CIA because of its reputation...I am learning every single aspect of the pastry world.”—Yash Kishinchand. Read this student's culinary story.
Grecia Ramos: From Home Baker to Aspiring Pastry Chef
“I chose the CIA because it is one of the best schools in the nation.”—Grecia Ramos, baking and pastry arts student at CIA's San Antonio, TX campus.