Photo of Cathy Jorin - Director, CIA Food Business School

Faculty Bio: Cathy Jörin

Director—CIA Food Business School
Residency Experiences, Capstone Project

Cathy Jörin is the director of the Food Business School of The Culinary Institute of America, where she leads its administration and operations, including finance, human resources, and marketing. She works closely with CIA Provost Mark Erickson with key responsibilities for the FBS strategic plan and partnership development.

Ms. Jörin was previously director of special projects and planning for the college’s Strategic Initiatives Group, which is responsible for a broad array of industry-leading educational and conference events for professionals in the foodservice industry. She also held positions as the director of business analysis for continuing education and the associate director of education at the CIA at Greystone. Ms. Jörin continues to serve as the Strategic Initiatives liaison and project leader in Asia, working with Asia-based CIA partners and heading up initiatives such as the Singapore-based Worlds of Healthy Flavors ASIA®, as well as a recently launched Japanese Studies program for CIA bachelor’s degree students. She has led efforts in program development and execution for selected CIA Worlds of Flavor® conferences, including Japan: Flavors of Culture, and Asia and the Theater of World Menus. Her prior experience also includes two years as vice president of sales and marketing at The Perfect Purée of Napa Valley, and six years as a co-owner of a retail and wholesale bakery.

A former member of the Board of Directors of Women Chefs & Restaurateurs, Ms. Jörin was chair of the organization’s Business Development Committee and chair of its 2013 conference, which celebrated WCR’s 20th anniversary. She is a member of the San Francisco Chapter of Les Dames d’Escoffier and chairs its Membership Nominating Committee. Ms. Jörin earned her MBA at the University of San Francisco. She also holds a bachelor of arts degree from the University of California, Irvine, and is a graduate of the culinary arts program of the California Culinary Academy.

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