With the food industry representing cultures from around the globe, diversity and culinary arts are inseparable. This fusion of cuisines and the exchange of ideas and ingredients have helped to create a diverse environment at the Culinary Institute of
America, which welcomes students and faculty from more than 30 countries to its campuses.
This appreciation and respect for diversity can be traced back to the CIA’s earliest days. Shortly after World War II, two women were chosen to lead the college. Frances Roth, a prosecuting attorney who was the first female member of the Connecticut Bar
Association, took the helm as president. In addition, Katharine Angell (wife of then Yale University President James Rowland Angell) joined the school’s board and served as chairman from 1950 to 1966. During her tenure, she helped the fledgling CIA
quickly grow in size and reputation.
Today, the CIA Diversity Council—which consists of students, faculty, and staff—develops ideas and programs to increase pluralism on campus. Throughout all of our campuses, the CIA actively promotes diversity and inclusiveness with respect to ethnic and
national origin, race, color, disability, religion, gender, socioeconomic background, age, and sexual orientation. We strive to provide a tolerant, civil, and inclusive environment that celebrates cultures from around the world. It is our goal and
duty to create a welcoming learning community free of bias and discrimination that fosters respect and consideration. CIA students develop their skills in an environment that encourages freedom of expression with responsibility and embraces all cultures
while celebrating the uniqueness of each individual.