Culinary News from The Culinary Institute of America

Spring Classes Now Open for Registration at The Food Business School of the CIA

Expanded Programming Includes First NYC Offering and Launch of the Food Venture Lab

St. Helena, CA – The Food Business School (FBS), the center for executive education of The Culinary Institute of America, is accepting registration for its spring courses, including its first-ever offering in New York. Spring courses include the online Building Food Supply Chains for a Sustainable Future, Mission-Driven: Developing a Values-Based Food Brand, Ethical Leadership in Food Business, and Food Venture Formation and Financing. Scale Up Your (Authentic) Food Business is an in-person Innovation Intensive workshop offered both in San Francisco and New York City. For more information, go to

FBS Dean William Rosenzweig and special guest faculty will host interactive online open houses the first Tuesday of each month for anyone interested in learning more about FBS programs.

The first business school dedicated to food entrepreneurship and innovation, FBS offers knowledge, practical skills, and an extensive network to support a diverse range of innovators, including aspiring entrepreneurs, established food business pros, recent graduates, and career explorers. Stewarded by FBS Dean and Executive Director William Rosenzweig, an industry-leading food entrepreneur, investor, and educator, FBS guides learners through the process of implementing breakthrough solutions for the most pressing challenges and opportunities within the business of food.

“This coming semester we are adding two new online courses to our curriculum, which will help our students understand the unique characteristics of the food business, from mission to ethics to financing and scaling. We are also holding our first Innovation Intensive in New York City, allowing a growing cohort of east coast food innovators the opportunity to practice essential entrepreneurial mindsets, skillsets, and toolsets from our world-class faculty,” noted Rosenzweig, the dean of FBS. “Our courses are practical and hands-on, taught by proven food business experts, who delight in supporting passionate and talented innovators achieve their goals and dreams.”

The Food Business School’s spring classes, all of which emphasize action-based learning, experience, and practice, include:

  • NEW! Building Food Supply Chains for a Sustainable Future Taught by Helene York, who oversees a procurement team for Compass Group at Google and is considered one of the most accomplished experts in supply chain design in the world. Building Food Supply Chains for a Sustainable Future is aimed at helping food business leaders in today’s marketplace think critically in the face of business and food production challenges. Through this assessment, they can then take an active role to catalyze a strong, clear, and sustainable approach to sourcing responsibly and to implement it strategically within their organization. This class runs online from February 15 to March 19.
  • NEW! Mission-Driven: Developing a Values-Based Food Brand This course is led by Sangita Forth, a seasoned marketer with brand-experience spanning from management of world-class brands at Kraft Foods and General Mills to growing early-stage challenger brands like Method Products and Plum Organics. Mission-Driven will explore the question of how food entrepreneurs can successfully navigate and evolve category and consumer dynamics to make their food business brand stand out and win in a highly competitive marketplace. The class runs online from January 11 to February 13.
  • Ethical Leadership in Food Business Led by the former director of People’s Grocery, Nikki Silvestri, this class challenges students to discover and grow the skills required to lead in food business: a developed and sustainable personal moral compass; a strong understanding of the risks inherent to the food system; and the ability to make informed, ethically-minded, and intentional decisions. The class runs online from January 11 to February 13.
  • Food Venture Formation and Financing Led by Don Buder, partner at Davis Wright-Tremaine LLP, this class is designed to help new food businesses find early-stage success. The course pairs students with seasoned food industry lawyers to establish the solid legal and financial foundation required to build a scalable and sustainable business. The class runs online from February 15 to March 19.
  • Scale Up Your (Authentic) Food Business This three-day Innovative Intensive guides current food business leaders through identifying their best options for taking their successful business to the next level—with efficiency and authenticity. It will be offered in San Francisco and in New York City on two different weekends. Sarah Soule, professor at Stanford Graduate School of Business and its design school, alongside FBS Dean Rosenzweig, will lead a rigorous weekend intensive at Fort Mason Event Center in San Francisco from January 30 to February 1. Rosenzweig will teach the intensive at New York University in New York City on February 19 and 20.

The Food Business School is also proud to announce the opening of its Food Venture Lab this spring. The Lab is aimed at serving serious entrepreneurs and innovators working to rapidly and rigorously transform good ideas into great food businesses. Offered from January 27 to May 4, 2016, this 15-week accelerator program is designed to enable future food industry leaders to pinpoint pressing challenges and unmet needs in the current food system and craft business ventures to solve them. Scholarships are available for the Food Venture Lab.

Additionally, The Culinary Institute of America has announced its acquisition of Copia in Napa, CA, which will become the new headquarters of The Food Business School.

For more information about pricing and registration information, go to

Photo Caption:

The Food Business School of The Culinary Institute of America announces its spring 2016 course offerings. (Illustration Credit: CIA)

Media Contact:

Dana Smith
Dadascope Communications

About The Food Business School

The Food Business School (FBS) is the new center for executive education of The Culinary Institute of America (CIA). FBS broadens The CIA’s commitment to the future of food education and leadership by providing cutting- edge, practice-based business education to corporate professionals, recent graduates, and mid-career explorers. The mission of FBS is to enable and empower entrepreneurial leaders to design, deliver, and lead transformative innovations that address the world’s most pressing food challenges—and its greatest business opportunities. The Food Business School is based in the San Francisco Bay Area and calls The CIA’s California campus its home. Registration is now open for FBS’s Spring 2016 session at

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 master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, 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 more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.

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