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

Culinary News from The Culinary Institute of America

The CIA Introduces “The Incredible Edible Egg” Online Learning Experience

Toast with Prosciutto Scrambled Eggs, Peppers and Pickled Onions
Bacon Sautéed Greens with a Poached Egg
Breakfast Tacos with Cochinita Pibil, Scrambled Eggs and Habañero Crema

St. Helena, CA – The Culinary Institute of America (CIA) presents a free online learning course—“The Incredible Edible Egg”available now online. This comprehensive online program features streaming video recipe demonstrations with CIA Chef Scott Samuel along with nutrition professionals and trend experts from around the country. The program explores the exciting culinary trends showcasing the nutrition benefits of eggs in Mediterranean, Latin, and other global-inspired applications.

In this series, Chef Samuel shows the versatility of eggs, how they are a part of many different cultures and cuisines, and how they can be served during any part of the day. Recipes reflect latest menu trends, including traditional and re-imagined ideas for eggs in tacos, paella, salads, artisanal toasts, and more. “One of the top restaurant trends over the last several years has been the menuing of eggs all day, whether at breakfast, lunch, or dinner,” said Steve Solomon trend consultant for the American Egg Board (AEB). “Eggs, as a high-quality protein, are now being paired throughout the day with both traditional breakfast-oriented as well as dinner-centric meat proteins and vegetables. Working with the AEB team, Chef Samuel and The Culinary Institute of America were spot-on in creating egg dishes that had a global orientation, a healthy flair, and an all-day appeal.”

Registered dieticians from around the country collaborated with the CIA on the program to explain the latest science on the nutrition benefits of eggs, and worked with Chef Samuel to develop delicious and healthful recipes. “The Egg Nutrition Center was thrilled to work with The Culinary Institute of America to develop delicious and nutritious recipes using nutrient-rich eggs,” said Tia Rains, senior director of nutrition research and communications at the Egg Nutrition Center. “The recipes demonstrate how eggs can be incorporated into meals or dishes for those with specific nutritional needs such as athletes or those with diabetes, as well as specific eating patterns like the Mediterranean-style diet or a plant-based diet.”

Among the original recipes created for this online cooking course are Paella with Chicken, Chorizo, Clams, and Shirred Eggs; Breakfast Tacos with Cochinita Pibil, Scrambled Eggs, and Crema; Scrambled Egg Breakfast Burrito; and Mediterranean Cobb Salad. “The Incredible Edible Egg” was produced as an industry service for the American Egg Board and Egg Nutrition Center by The Culinary Institute of America’s Digital Media team. View the module online.

Photo Captions and Hi-Res Images:

Photo 1 (top photo): Paella with Chicken, Chorizo, Clams and Shirred Eggs. (Photo credit: Kristen Loken/CIA)
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Photo 2: Toast with Prosciutto Scrambled Eggs, Peppers and Pickled Onions. (Photo credit: Kristen Loken/CIA)
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Photo 3: Bacon Sautéed Greens with a Poached Egg. (Photo credit: Kristen Loken/CIA)
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Photo 4: Breakfast Tacos with Cochinita Pibil, Scrambled Eggs and Habañero Crema. (Photo credit: Kristen Loken/CIA)
View hi-res image >

Media Contact:

Stephan Hengst

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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