Originally from Nebraska, Kaylee Gill moved to New York to attend The Culinary Institute of America, where she earned her bachelor’s in culinary science degree in 2016. After graduation, she joined Campbell Soup Company in its research and development area.
As associate research and development chef at McCormick & Company, Deep Patel calls upon the knowledge and skills he gained in the CIA’s culinary science program every day.
CIA graduate Sonia Lisbeth Toral used her culinary science education to create Mókuro, a unique shop in Mexico specializing in glaciers—delicious shaved ice treats available in a variety of flavors.
Discover how CIA Culinary Science students master all the steps of handmade sausage making: cutting, grinding, hanging, fermenting...
The Ingredient Functionality class in the CIA bachelor's in culinary science program challenges students to be creative with a Mystery Basket project.
CIA culinary science students say "cheese!" as they master the art of homemade cheesemaking in Majestic's latest "Stories from the Lab" blog.
What’s the “coolest machine ever” to a culinary science student at the CIA? Find out in Majestic Lewis-Bryant’s latest “Stories from the Lab” blog post.
What is culinary science? Learn the definition of culinary science and the important differences between culinary science and food science.
In this seventh installment of Stories from the Lab, CIA student Majestic Lewis-Bryant and her class mates create protein rich meals for under $20!
In this installment of Stories from the Lab, CIA student Majestic Lewis-Bryant comes to appreciate the power of Sous vide!
In this installment of Stories from the Lab, CIA student Majestic Lewis-Bryant's quest for better cookies—whole eggs or egg whites?
CIA Culinary Science student Majestic Lewis-Bryant is back with her "Stories from the Lab" series, this time to answer butter or crisco for biscuits?