CBS Sunday Morning Features College that Changed “How Chefs
Hyde Park, NY – More than six million television viewers learned about “The CIA’s recipe for success” last
weekend, when CBS Sunday Morning produced a feature segment about the world’s
premier culinary college under that headline.
The four-minute story, narrated by correspondent Serena Altschul, aired in conjunction with graduation season for
colleges and universities around the country. It included interviews with students
and CIA President Tim Ryan, plus visits to
several teaching kitchens, classrooms like the Wine Studies lecture hall, and
the 3D printing lab.
Accompanied by historical photos of the CIA’s early days, Altschul related how it was founded in 1946 as a “trade
school for 50 GIs returning from World War II. It would go on to change how
chefs were taught.”
Dr. Ryan explained that before the CIA, chefs learned their
craft through the European apprenticeship model, often for three years or more.
“You’re going to be an indentured servant,” he says. “Then in 1946, along comes
the CIA and completely blows up that notion on how chefs are not just trained,
That education includes more than learning how to cook. In
addition to its unparalleled culinary and baking and pastry education, the CIA
now offers bachelor’s degree programs in Food Business Management, Culinary Science, and Applied Food Studies, with a
new Bachelor of Science in Hospitality Management launching in 2018.
The CBS Sunday Morning segment, along with recipes from the CIA and links to the college’s food
enthusiast and degree programs, can be found on the CBS website.
CBS Sunday Morning profiled The Culinary Institute of America on May 28, 2017, including visits to
kitchens and classrooms and interviews with CIA President Tim Ryan and several
students. (Credit: Courtesy CBS News)
Founded in 1946, The Culinary Institute of America is the world’s premier
culinary college. Dedicated to developing leaders in foodservice and
hospitality, the independent, not-for-profit CIA offers bachelor’s degree
majors in applied food studies, culinary science, food business management, and
hospitality management; associate degrees in baking and pastry arts and
culinary arts; and executive education through its Food Business School. The
college also offers certificate programs and courses for professionals and
enthusiasts. Its conferences and consulting services have made the CIA the
think tank of the food industry and its worldwide network of 49,000 alumni
includes innovators in every area of the food business. The CIA has locations
in New York, California, Texas, and Singapore.
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