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 27–August 20, 2018. Classes will resume on August 21.


  • 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 the CIA at Greystone in St. Helena, California, The Bakery Café by illy will be open, but Gatehouse Restaurant will be closed.
  • At the CIA at Copia in Napa, California, The Restaurant at CIA Copia and Contimo Provisions will be open.
  • At the Texas campus, the CIA Live Fire Kitchen will be open Thursday–Sunday, and Nao will be closed.

Shopping, Classes, and More for Enthusiasts

Elizabeth Latanyshyn, CIA baking and pastry arts student, was the recipient of the CIA’s Guest Services Endowed Scholarship, the M.F.K. Fisher Endowed Scholarship, and the Dorothy and Marshall M. Reisman Scholarship.

Student Bio: Elizabeth Latanyshyn

Bachelor's Degree in Baking & Pastry Arts Management
"Receiving a scholarship provides certain tangible benefits for which I am very grateful."

What motivated you to attend the CIA?

When I was three, my mother quit her job as an optician so that she could stay home with my sisters and me. To keep busy, she started operating a bakery out of our kitchen. Some of my fondest memories are of helping mom decorate cakes. When it came time to choose a college, my grandmother told me that I should go to school and study what I loved to do. I chose the CIA because it had the greatest educational opportunities for baking and pastry students.

What has been the best part of being at the CIA?

That’s not an easy question to answer! I’ve enjoyed my chocolates class with Chef Peter Greweling and my breads class with Chef Stephen Eglinski. I love how every aspect of life here is steeped in professionalism and everyone has a strong work ethic. I also really enjoyed my externship at Blackberry Farm in Walland, TN. I had never worked in a restaurant before and it was exhilarating to be placed in charge of the pastry line. I also honed my butchery skills with the help of CIA alumnus Mike “Sully” Sullivan ’03, who taught me how to fabricate the different cuts used on the premises. 

What are your plans for the future?

Down the road, I plan on returning to Auburn, NY and opening a bakery café. However, between now and then I have a lot of traveling to do. I want to see more Southern states and I want to visit Colorado and see the Rockies. I’m currently making preparations to move to Aruba after graduation. It’s been a dream of mine to work in the hospitality industry there.

How has your scholarship helped you?

Receiving a scholarship provides certain tangible benefits for which I am very grateful. I am thankful that I’ll now have to work fewer hours to cover my expenses and that, in the long run, the amount of money I’ll owe from student loans will be greatly reduced. I’m humbled by the kindness shown me.

Contact Us

The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499
Phone: 845-452-9600