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.


  • 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 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

Gerard Fischetti, CIA Associate Professor—Business Management

Faculty Bio: Gerard Fischetti ’78

Business Management
Associate Professor—Business Management
Education and Credentials: CCM
"When you get clear of exactly what you want to achieve and are willing to work diligently to get there, nothing can stop you."

Describe your current role at the CIA. What classes and in which school are you currently teaching?
I am teaching in the Business Management School. My focus is Organizational Behavior and Industrial Psychology.

How does your work (& the CIA) prepare students for success in the food world?
I help students to evolve with the social and emotional skills to be successful in positions of leadership for tomorrow's workplace.

Tell us how your responsibility of educating CIA students affects the future of the food industry.
I ask my students to critically evaluate case studies and writings and to actively listen to others to expand their body of knowledge.

What makes the CIA (and its students) stand out from other culinary (or traditional) schools & colleges? What would you tell someone interested in attending CIA who thinks they may not be good enough/make the cut?
When you get clear of exactly what you want to achieve and are willing to work diligently to get there, nothing can stop you.

What do you want students to remember after graduation? What would you tell parents about the tremendous career opportunities for a CIA grad?
I want students to remember always be human. I would tell parents our industry is full of opportunities in many ways in many places.

What do you like best about being on CIA’s NY, CA, or TX campus?
Working with a group of committed and passionate educators.

How has being a faculty member at the CIA helped you to develop professionally in your discipline?
I have grown in so many ways being on faculty here. With many professional development and formal educational opportunities, I have continually grown as an individual and as a professional.

What do you think is the next big thing in food?
The next big thing in food will be to create a sustainable workforce.

Do you blog or use social media? Tell us about your use of technology (or not). Why?
I use social media to stay connected to graduates.

Do you have a passion or activities outside of the college you would like to note?
I believe a balance of nurturing mind, body and spirit is required to be at your best. I meditate, exercise and stay socially connected to promote my well-being.

MS, Rochester Institute of Technology, Rochester, NY. BS, Florida International University, Miami, FL. AOS with honors, CIA, Hyde Park, NY.

Professional Experience
General Manager, Kirkbrae Country Club, Lincoln, RI. Assistant General Manager/Food and Beverage Manager, Druid Hills Golf Club, Atlanta. Chief Operating Officer, Classic Cheesecake Wholesale Bakery, Atlanta. Director of Catering, Restaurant Manager, The Ritz-Carlton, Atlanta. Cafe Manager, Omni International Hotel, Atlanta. Fine Dining Room Server, Hyatt Regency Miami. Waiter, Gordon Restaurant, Chicago.

CIA Faculty Member of the Year, 2011. Two Silver Medals, U.S. Chef’s Open Culinary Competition, Atlanta, 1990.

Advisory Board, Foodservice Educators Learning Community; CIA/Cornell Alliance.

Contact Us

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