Reduced Hours and Activities During Late July/August

We love to welcome campus visitors, but before you make your plans, please note that amazing changes are underway at the CIA campuses during the summer and our visiting hours and restaurant hours may be affected.

Please note that classes for degree and certificate program students at all of our U.S. campuses will not be in session from July 27–August 20, 2018. Classes will resume on August 21.


  • The Admissions Office at all three campuses will be open to welcome prospective students and their families.


  • Since many of our restaurants rely on our students for the full CIA dining experience, please refer to for the most up-to-the-minute information.
  • At the New York campus, all restaurants will be closed during this period.
  • At the CIA at Greystone in St. Helena, California, The Bakery Café by illy will be open, but Gatehouse Restaurant will be closed.
  • At the CIA at Copia in Napa, California, The Restaurant at CIA Copia and Contimo Provisions will be open.
  • At the Texas campus, the CIA Live Fire Kitchen will be open Thursday–Sunday, and Nao will be closed.

Shopping, Classes, and More for Enthusiasts

Brittany Harris CIA baking and pastry arts alumni and chef-owner

Alumni Bio: Brittney Harris

Owner/Chef, A Sweet Affair
"CIA made me believe in myself more, that I could do any task handed to me."

Tell us about a few highlights of your career.
Creativity is a big plus. Designing new desserts/cakes is always fun. There is also no end to the learning part of baking and pastry. New techniques, new flavors, new products. It’s never boring and always something new! And there are so many influential chefs out there that inspire us everyday with their work. Teaching us with tutorials, cookbooks, recipes, pictures. This industry is amazing.

What is your favorite dish to create?
I enjoy making petits gateaux. They may look simple and elegant on the outside, but under that glistening glaze, there are layers upon layers of different flavors and textures. The options are endless!

Describe a day in your life at your job/business.
A typical day starts at 4 a.m. I spend the first 5-6 hours prepping and finishing the nearly 25-30 different items in the patisserie (alone). The shop opens at 10 a.m., and from then on, I juggle helping customers, running the register, prepping dessert components, and working on completing special orders. The shop closes at 4 p.m., when I can usually then clean up and go home to my two kids. During busy weeks in wedding season, I can sometimes work up to 18 hours a day, even 7 days a week.

What’s your best memory at the CIA?
I can’t choose just one. There were several times when a chef would pick on me, giving me more work, telling me to come in early or stay late. At first I think “What am I doing wrong?”, then I realize that the chef is picking on me because he/she knows I can do it, that I can handle it. And it made me believe in myself more, that I could do any task handed to me.

Do you have any advice for future or current CIA students?
Stay positive and be patient. There will come a time when a chef notices your hard work and determination and sees your potential. You'll be given opportunities to shine and succeed.

Contact Us

The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499
Phone: 845-452-9600