What It Takes to Become a Michelin Star Chef: a Step-by-Step Career Guide
Earning a Michelin star for your restaurant signals to diners and the culinary world that they should expect the “best of the best” the…
Culinary Arts Blog Posts
Topic
Student Spotlight: Khamaree Howard
Student Khamaree Howard shares her CIA journey, hands-on training, leadership, and goals to mentor others and open her own restaurant.
Student Spotlight: Ben Dorsey
Meet Ben Dorsey, a CIA student building culinary and business skills, friendships, and a path toward opening his own restaurant.
Faculty Spotlight: Roshara Sanders ’12/’14
Faculty Spotlight: Chef Roshara Sanders shares her journey, leadership, and mission to empower women in hospitality through mentorship and innovation.
What Does a Sous Chef Do? Inside This Vital Kitchen Role
Learn what a sous chef does, from their duties and responsibilities in the kitchen to their career possibilities and potential pay.
Should You Be a Cook or Chef? Titles, Training, and Kitchen Roles Explained
Learn the differences between a chef and cook, including responsibility and salaries, in our cook vs chef comparison.
From Start to Chef: Culinary School Length and Cost Explained
How long is culinary school? How much does it cost to attend? Get these and other answers before taking the next step in your culinary career.
How to Become a Personal Chef: Skills, Training, and Career Guide (Plus Salary Info)
Learn how to become a personal chef with our guide to the skills, responsibilities, and requirements of this culinary career.
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.
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.
Olive Harvesting in the Napa Valley: CIA Students Get Hands-on Experience
CIA students in the Accelerated Culinary Arts Certificate Program get hands-on experience by olive harvesting in the Napa Valley.