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 28–August 21, 2017. Classes will resume on August 22.

Admissions

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

Restaurants

  • Since many of our restaurants rely on our students for the full CIA dining experience, please refer to www.ciarestaurantgroup.com for the most up-to-the-minute information.
  • At the New York campus, all restaurants will be closed during this period.
  • At our California campus locations (Copia and Greystone), The Restaurant at CIA Copia and The Bakery Café by illy will be open.
  • At the Texas campus, Nao will be open for lunch and the outdoor taco stand will also be open.

Shopping, Classes, and More for Enthusiasts

Carolina Gomez, CIA culinary arts alumni, is co-owner, Three Little Pigs Charcuterie & Salumi.

Alumni Bio: Carolina Gomez

Management
Owner, Straw Stick & Brick Delicatessen
“You don’t have to go to the CIA to be a cook. But if you want to be a chef, if you want to be a really respected foodservice professional, you go to the CIA.”

Students often make valuable connections at The Culinary Institute of America, and that was especially true for Carolina Gomez. That’s where she met fellow student Jason Story ’11, who would not only become her husband, but her business partner as well.

After getting married, the couple began planning their professional futures and decided to open the Straw Stick & Brick Delicatessen in Carolina’s hometown of Washington, DC. It was always Carolina’s goal to return to DC and dedicate her professional skills to the community, and her CIA education helped make it happen.

“The CIA gave me the knowledge and the tools to be able to run my own business,” she says. “Jason and I make basically every sort of prepared meat, so we have kielbasa and andouilles, we have pâtés, smoked salmon, tasso ham, guanciale, pancetta.”

That knowledge was developed not only in the kitchens and classrooms of the CIA, but during her externship at Mie n Yu in Georgetown, where Carolina focused on farm-to-table programs and learned the importance of sourcing from local farms and producers. She was responsible for speaking with farmers and finding new purveyors, and as she began to realize the benefits of using whole animals, she developed a small sausage program for the restaurant. The seeds of a future business plan were sown.

When she returned to campus following externship, Carolina focused on enhancing her entreprenuerial skills and further studying the business side of food in the college’s bachelor’s degree program. She realized that her career goals required that she take that extra step.

“You don’t have to go to the CIA to be a cook,” she says. “But if you want to be a chef, if you want to be a really respected foodservice professional, you go to the CIA.”

Watch Carolina's video on YouTube:

Contact Us

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