Paul Bocuse

The Culinary Institute of America salutes the life and legacy of the most important chef in history—Paul Bocuse. We are deeply saddened by his passing, but have been greatly enriched by his friendship and will continue to be inspired by his example. He was the greatest ever. Au revoir M. Paul. Merci Bocuse!

Culinary News from The Culinary Institute of America

CIA Steels Featured in The New York Times

CIA SteelsThe Culinary Institute of America often finds its students, alumni, faculty, and programs mentioned in The New York Times. However, stories about the college are usually found in the Dining section. On November 19, the CIA was featured on the front page of the Sports section, in an article titled, "Topping Studies with a Dollop of Athletics at The Culinary Institute of America."

The article by Leander Schaerlaeckens delves into the challenges of running an intercollegiate athletics program comprised of student-athletes who leave for externship or graduate in the middle of a season, and with practices that have to be held late at night due to the CIA’s kitchen class schedules.

Despite the challenges, the CIA Steels have won 10 regular season or tournament titles in the Hudson Valley Intercollegiate Athletic Conference in the last decade, competing in basketball, soccer, volleyball, cross country, and tennis.

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