Exhibits and Things to See

  • There are a number of locations within our main building, Roth Hall—and throughout our beautiful campus—that pay tribute to individuals who made significant contributions to the food, beverage, and hospitality industries, as well as rotating food history exhibitions, iconic spots for photo opps, and more. Which will you visit?

    Les Halles D’Anthony Bourdain

    Les Halles D’Anthony BourdainDedicated in 2018, in memory of CIA alum Anthony Bourdain ’78, the main corridor of Roth Hall honors Chef Bourdain’s legacy celebrating food, travel, and culture. As you walk down this hallway, which includes a number of showcase windows highlighting CIA milestones and history, you’ll also get a bird’s eye view into some of our classroom kitchens, including the Apple Pie Bakery Café.

    The Bocuse Photo Gallery

    Located outside The Bocuse Restaurant is a collection of photos featuring legendary Chef Paul Bocuse, the most famous chef in France, and his many visits to the CIA. Fun fact: although he could have sent his son Jerome anywhere in the world to study the culinary arts, he sent him to the CIA. And before you leave, be sure to pose for a photo on Anton Plaza, with the bust of Paul Bocuse and the picturesque Hudson Valley behind you.

    Notable Exhibits:

    Sipping a Stimulating History: Coffee, Tea, and Chocolate
    Location: The Donald and Barbara Tober Exhibit Room, main floor, Conrad N. Hilton Library

    The Donald and Barbara Tober Exhibit RoomThis rotating exhibit is researched and curated by Dr. Beth Forrest’s Food History class as part of the Applied Food Studies program. There are good reasons that when scholars study either the history of stimulants or of commodities, tea, chocolate, and coffee are often lumped together as if they had been collectively steeping in a cup for centuries. The leaves and beans from three plants—Camellia sinensis, coffea, theobroma cacao—all converged in Europe at roughly the same time, around the 16th century. Learn about the current and past exhibits.

    Lou’s Wall—A Gastrotypographicalassemblage
    Location: Marriott Pavilion, Lower Level

    Lou’s Wall—A GastrotypographicalassemblageGastrotypograpihcalassemblage is quite a mouthful! But, #OnlyAtCIA will you find this 33-foot long, 8-foot high work of art that pays tribute to both food and typography in one piece. Created by Lou Dorfsman, a former creative director at CBS, the artwork graced a wall in the dining room of the company’s New York headquarters from 1966 through the 1990s. It remained in storage for more than two decades until 2008, when The Culinary Institute of America teamed up with Nick Fasciano, one of the original craftsmen, to restore it. Learn more.


    Around Campus

    Old Diamondsides aka: The Sturgeon

    Old Diamondsides aka: The SturgeonLocated outside the Admissions building Old Diamondsides was created by artist John F. Sendelbach, who is known for creating sculptures using furniture, garden elements, wall art, and other practical objects. One of the most photographed areas on campus, this 12-foot long, 360-pound sculpture, affectionately known as the Sturgeon, was dedicated in May 2015 and is composed of 700 knives, 400 forks, and 600 spoons, with handmade glass eyes created by glass artist Jeremy Sinkus.

    The Three Sisters Bridges

    The CIA honored three iconic women in food—Leah Chase, trailblazing chef, civil rights activist, and the Queen of Creole Cuisine; Eugenie “La Mère” Brazier, the Mother of Modern French cuisine; and Ruth Wakefield, inventor of the Toll House cookie—with the Three Sisters Bridges found around campus. Chase believed that “Food builds big bridges,” and we could not agree more! The bridges were inspired by Pittsburgh, PA’s Three Sisters Bridges, honoring city icons Rachel Carson, Roberto Clemente, and Andy Warhol.

    The Hercules Posey Bridge

    Connecting Roth Hall and the Shunsuke Takaki School of Baking and Pastry, this overhead walkway was dedicated in honor of Chef Hercules Posey, who was a member of the enslaved community of Mount Vernon, serving George Washington. Washington so admired Posey’s skills that he brought him to Philadelphia to live and work in the President’s House. Posey’s cooking afforded him certain privileges in the household, including the ability to earn money by selling leftovers from the Presidential kitchen—an effort that earned him $200 per year—the annual salary of a trained cook.

    Anthony Bourdain ’78 Mural

    Anthony Bourdain MuralLocated on the side of Rosenthal Hall, is Canadian artist Berko’s (née Louis Turmel) homage to Anthony Bourdain ’78, featuring one of the late chef’s favorite quotes.

    The Egg at The Egg Student Dining in the Student Commons

    The Egg at The Egg Student Dining in the Student CommonsDedicated in June 2015, this eight-foot tall, 1,100-pound egg sculpture sits outside its namesake building. It was designed by Dillon Works, of Mukilteo, WA, and brings The Egg to life through a visual representation of one of a chef’s most essential ingredients.


  • Contact Us

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