Reduced Hours and Activities During Late July/August

We love to welcome campus visitors, but before you make your plans, please note that amazing changes are underway at the CIA campuses during the summer and our visiting hours and restaurant hours may be affected.

Please note that classes for degree and certificate program students at all of our U.S. campuses will not be in session from July 27–August 20, 2018. Classes will resume on August 21.

Admissions

  • The Admissions Office at all three campuses will be open to welcome prospective students and their families.

Restaurants

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

Shopping, Classes, and More for Enthusiasts

Culinary News from The Culinary Institute of America

National Geographic to Feature CIA

National Geographic to Feature CIAA photojournalist from National Geographic magazine was on the Hyde Park campus for two days earlier this summer. The photos he took will help tell the story of how future chefs learn about taste. It is part of a long-form article the magazine's editors are putting together regarding the science of taste.

The photographer, Brian Finke, visited the Wine Spectator Classroom to observe students learning how to taste wine (and describe what they are experiencing) and followed a Wines class during a dinner featuring wine and food pairings at Ristorante Caterina de’ Medici. He also spent several hours in the Culinary Science Lab with Associate Dean of Culinary Science Ted Russin, Associate Dean of Food Production Bruce Mattel, and Culinary Science majors who were working on an experiment extracting the flavor essences from cheese.

In addition to the stop at the CIA, the journalists working on this article traveled as far as Australia and northern Europe to take photos and gather information about taste.

The article is expected to be published in National Geographic some time next year. The magazine has a circulation of more than 3.5 million, but the total readership number is much higher, as issues of the magazine are often retained as keepsakes and displayed in homes and offices for coffee-table reading.

Contact Us

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