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  • CIA in the News

    The CIA’s students, faculty, staff, academic programs, athletic teams, and extracurricular activities are often highlighted in media throughout the country and around the world. Here is a sampling of some of the coverage of the college and its people.

  • April 2019

    Thrillist interviews CIA Chef Bill Phillips for story about why some people just can't eat spicy foods.

    February 2019

    Savor, the new student-staffed restaurant at the CIA San Antonio, gets raves from reviewer Patricia Sharpe in Texas Monthly.
    The student-staffed bakery café at The Culinary Institute of America in San Antonio is back for its annual winter/spring opening.

    January 2019

    The biggest issues and trends in the restaurant industry, according to one of the most influential people in food: Dr. Tim Ryan, president of The Culinary Institute of America.
    The newspaper's travel reporter visited the Napa Valley for 36 hours, including a stop at the CIA at Copia, which is referred to as a "foodie wonderland."
    The CIA bachelor's degree programs are where food policy, food styling, and culinary technique meet to create a new breed of culinary grads.
    CIA Special Events Chef Andrew Wild is honored for his work feeding first responders and evacuees from Northern California wildfires over the past several years.

    December 2018

    Column in the Poughkeepsie Journal by Dr. Michael Sperling, CIA vice president of academic affairs, and Major Brian Babcock-Lumish, former USMA professor, describes what the exchange program between the two colleges teaches the students, and what we can learn as well.
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