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 28–August 21, 2017. Classes will resume on August 22.


  • 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 our California campus locations (Copia and Greystone), The Restaurant at CIA Copia and The Bakery Café by illy will be open.
  • At the Texas campus, Nao will be open for lunch and the outdoor taco stand will also be open.

Shopping, Classes, and More for Enthusiasts

Chef James Kent Returns to Site of Bocuse d’Or USA Victory

NoMad Executive Chef Addresses Commencement at The Culinary Institute of America

Hyde Park, NY – James Kent, executive chef at New York City’s NoMad, was graduation speaker at the New York campus of The Culinary Institute of America on March 4. In 2010, as line cook at Eleven Madison Park, Chef Kent won the Bocuse d’Or USA finals held at the CIA. He went on to represent the United States at the international Bocuse d’Or competition in Lyon, France the following year, finishing 10th in the world.

After several years at Eleven Madison Park, helping the restaurant garner three Michelin stars, a four-star review in The New York Times, and a spot in the World’s 50 Best Restaurants list, Chef Daniel Humm and Restaurateur Will Guidara named him executive chef at their restaurant in The NoMad Hotel in 2013. Kent is a semifinalist for the 2106 James Beard Foundation Award as Best Chef: New York City.

Chef Kent spoke to 54 recipients of CIA associate degrees in culinary arts and baking & pastry arts. The entire graduation ceremony can be seen online.

Photo Caption and Hi-Res Image:

Chef James Kent speaks to graduates at the New York campus of The Culinary Institute of America on March 4, 2016. (Photo credit: CIA/Phil Mansfield)
View hi-res image >

Media Contact:

Jeff Levine
Communications Manager

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.

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