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 Students Enjoy an Italian Food and Wine Day in NYC

Thirty-two students had a day of learning about authentic Italian food and wine in New York City on November 20. In an extracurricular activity sponsored by the Italian Trade Commission and the Italian Ministry of Agriculture, the CIA students spent time at Eataly Flatiron, meeting with management and touring the shops. They participated in education sessions about extra virgin olive oils, balsamic vinegars, cheeses, and salumi of Italy, and had lunch and dinner at restaurants in Manhattan serving authentic Italian regional cuisine using ingredients imported from Italy.

Italian Trade Commissioner Maurizio Forte said, "Our aim is to have students enter the foodservice industry with familiarity in hands-on use and advanced knowledge of authentic Italian products."

The day-long experience was completely booked within 10 minutes of being announced, according to David Whalen, CIA associate dean of student activities.

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