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.


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


  • Since many of our restaurants rely on our students for the full CIA dining experience, please refer to 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

Former New York Times Food Editor Raymond Sokolov to Lecture at The Culinary Institute of America

Media Contact:

Jeff Levine
Communications Manager

Hyde Park, NY – Former Wall Street Journal writer and New York Times food editor Raymond Sokolov is speaking at The Culinary Institute of America (CIA) on Tuesday, September 24 at 2 p.m. in the Danny Kaye Theatre. Sokolov's lecture, "The Accidental Gastronome," is part of the college's Dooley Lecture Series.

Sokolov's latest book, Steal the Menu: A Memoir of Forty Years in Food (Alfred A. Knopf, 2013), is an insider's account of the development of American tastes since the early 1970s. The New York Times Book Review said that Raymond Sokolov "has had 'a front seat' at the worldwide revolution in cooking and eating."

His other notable publications include The Saucier's Apprentice (Knopf, 1976), an innovative look at the hierarchy of French Sauces; Why We Eat What We Eat (Touchstone, 1991); and Wayward Reporter, a biography of A.J. Liebling (Harper & Row, 1980).

The public is invited to attend the presentation on the CIA campus, which is on Route 9 in Hyde Park. The theater is located in the college's Conrad N. Hilton Library. Attendance is limited to 150, and seating is available on a first-come, first-served basis.

The Dooley Lecture Series brings food industry leaders, as well as experts on international relations and other interesting luminaries, to The Culinary Institute of America. It is named for Carroll F. Dooley, the first director of the college's food preparation division in 1946. His daughter, Patricia Dooley Fortenbaugh, has been funding the series since its inception in 2002.

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate and bachelor's degrees with majors in culinary arts, baking and pastry arts, and culinary science, as well as certificate programs in culinary arts and wine and beverage studies. As the world's premier culinary college, the CIA provides thought leadership in the areas of health & wellness, sustainability, and world cuisines & cultures through research and conferences. The CIA has a network of 45,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Johnny Iuzzini, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for professionals and enthusiasts, as well as consulting services in support of innovation for the foodservice and hospitality industry. The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.

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