We love to welcome campus visitors, but before you make your plans, please note that our visiting hours and restaurant hours may be affected.

Classes for degree and certificate program students at all of our U.S. campuses will not be in session from July 27–August 19, 2019. Classes will resume on August 20.


  • 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 www.ciarestaurantgroup.com 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, CA, The Bakery Café by illy will be open, but Gatehouse Restaurant will be closed.
  • At The CIA at Copia in Napa, CA, The Restaurant at CIA Copia, Grove, and Contimo Provisions will be open.
  • At the Texas campus, the CIA Live Fire Kitchen will be open Thursday–Sunday, and Savor will be closed.

Shopping, Classes, and More for Enthusiasts

Culinary News from The Culinary Institute of America

Mexican Confections Authority Fany Gerson Speaks to CIA Graduates

Hyde Park, NY – Fany Gerson, a graduate of The Culinary Institute of America and one of this country’s leading authorities on Mexican desserts, was the commencement speaker at her alma mater on March 2. Gerson is the chef and owner of two New York City-based confectionery businesses: La Newyorkina, which focuses on artisanal Mexican frozen treats and sweets; and Dough, a gourmet doughnut shop with flavors inspired by Latin American ingredients and culture.

Chef Gerson graduated from the CIA in 1998 and cooked in three-Michelin-star restaurants in both Spain and the United States, including New York’s Eleven Madison Park. After spending a year in her native Mexico researching and writing her first book, My Sweet Mexico, Gerson returned to the U.S. to launch her businesses.

La Newyorkina began in 2010 as a street cart selling paletas, which are traditional Mexican ice pops. After expanding to several carts and gaining popularity, she opened La Newyorkina as a brick-and-mortar in Manhattan’s West Village in 2016. Dough, which was also founded in 2010, now has locations in Brooklyn, Manhattan’s Flatiron District, and in food hall kiosks.

My Sweet Mexico was nominated for a James Beard Foundation Award in 2011 for Best Baking and Pastry Cookbook. Chef Gerson is also the author of Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Agua Frescas and Mexican Ice Cream: Beloved Recipes and Stories.

The entire CIA commencement ceremony, including Chef Gerson’s address to recipients of associate degrees in baking & pastry arts and culinary arts, can be seen online.

Photo Caption and Hi-Res Image:

Fany Gerson, chef/owner of La Newyorkina and Dough, delivered the commencement address at the New York campus of The Culinary Institute of America on March 2, 2018. The CIA graduate is also the author of three books, including the James Beard-nominated My Sweet Mexico. (Photo credit: CIA/Phil Mansfield)
View hi-res image >

Media Contact:

Jeff Levine
Communications Writer

About The Culinary Institute of America:

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers bachelor’s degrees in management, culinary arts, culinary science, and applied food studies, and associate degrees in either culinary arts or baking and pastry arts. The college also offers executive education through its Food Business School along with certificate programs and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of nearly 50,000 alumni includes innovators in every area of the food business. The CIA has locations in New York, California, Texas, and Singapore.

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