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.

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 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

Howie Velie, Director—Education, CIA San Antonio

Faculty Bio: Howie Velie

Educational Administration
Director—Education
Education and Credentials: CEC

Professional Background:
Associate Dean—Culinary Arts, CIA, Hyde Park, NY. Food & Beverage Director/Executive Chef, Hilton DeSoto Savannah Hotel, Savannah, GA. Freelance food, restaurant, and technical writer. Corporate Executive Chef, Majestic America Line/Windstar Cruises, Seattle, WA; Nestlé Foodservices USA, Cleveland, OH. Chef/Owner, Magnolia, Charlottesville, VA. Chef Educator, Ecco Italy/Ecco Cibo, Charlottesville. Executive Chef/Culinary Director, HCAT Institute/Anne Arundel Community College, Arnold, MD. Executive Chef, Sheraton Reston Hotel, Reston, VA. District Executive Chef, Eurest Dining Services, Compass Group NA, Bethesda, MD. Executive Chef and Food & Beverage Director, Classic Collection of Hotels—Hotel Lombardy and State Plaza Hotel, Washington, DC. Third Class Petty Officer, U.S. Navy Submarine Service.

Awards:
Bronze Medal, Garde Manger, Société Culinaire Philanthropique Salon of Culinary Art, 2013. First prize, Salon of Culinary Art, NYC, 2010. Second prize, Turkey Trendsetter Recipe Contest, National Turkey Federation, 2005. First prize, Annapolis Mardi Gras Gumbo Competition, Annapolis, MD, 2003. First prize, Turkey with a Twist Recipe Contest, Sandwich Division, National Turkey Federation, 1999.

Member:
ACF. Slow Food. Research Chefs Association.

Contact Us

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