Foie Gras or Faux Pas: A Unique CIA Student Experience Touring a Foie Gras Farm
CIA students explore animal welfare firsthand with a rare Food Policy course tour of a Hudson Valley foie gras farm.
Culinary Science Blog Posts
Topic
Kaylee Gill ’16—Finding the Formula for Success
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.
Sonia Lisbeth Toral ’15 —Minding Her Own Business
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.
Stories from the Lab: Sausage Making—The Right Stuff
Discover how CIA Culinary Science students master all the steps of handmade sausage making: cutting, grinding, hanging, fermenting...
Ingredient Functionality: Why It’s Important
The Ingredient Functionality class in the CIA bachelor's in culinary science program challenges students to be creative with a Mystery Basket project.
Stories from the Lab: Cheese! Making Camembert from Scratch
CIA culinary science students say "cheese!" as they master the art of homemade cheesemaking in Majestic's latest "Stories from the Lab" blog.
Stories from the Lab: Rotavap—Coolest Machine Ever!
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.
Culinary Science vs Food Science: What’s the Difference (and Which Is Right for You)?
What is culinary science? Learn the definition of culinary science and the important differences between culinary science and food science.
Stories From the Lab: Fine-dining Cuisine…on a $20 Budget?
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!
Stories from the Lab: Sous Vide: So Good!
In this installment of Stories from the Lab, CIA student Majestic Lewis-Bryant comes to appreciate the power of Sous vide!
Stories from the Lab: Better Cookies—Whole Eggs or Egg Whites?
In this installment of Stories from the Lab, CIA student Majestic Lewis-Bryant's quest for better cookies—whole eggs or egg whites?
Stories from the Lab: Butter vs Crisco for Biscuits
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?