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

Speaker Matt Tom, technical consultant: food technology, new product development & commercialization

Speaker Bio: Matt Tom

Independent Technical Consultant

In his role as an independent technical consultant, Matt Tom focuses on engineering design and implementation—integration, testing, and validation, as well as scale-up and manufacturing—in the food and beverage industry. With experience from post-harvest to marketplace and full-life cycle testing, he specializes in new product development and commercialization, especially in the food technology space where he integrates the sciences with digital technologies to drastically reduce time to market.

Matt has been involved with bringing tasty and innovative plant-based foods to the market that are healthier and more sustainable than their non-plant-based counterparts. He’s done government research at USDA's Agricultural Research Service, collaborating with companies like PepsiCo, General Mills, Clorox, and P&G, and more recently at Silicon Valley food tech startups such as Impossible Foods, Kite Hill, Hampton Creek, and Ripple Foods. Well-versed in usability, six sigma (both process improvement and design), lean, GMP, GLP, and HACCP, he serves as a subject matter expert in food technology and food processing, both in technical due diligence efforts and as a technical advisor to early-stage startups.

He received his BS in BioSystems Engineering from UC Davis and his MS in Industrial & Systems Engineering from San Jose State University. Matt continues to mentor students, from high school to PhD candidates, encouraging them to build a better, more sustainable tomorrow through application of their STEM knowledge. He is an active member of the American Society for Quality, Board Certified Professional Ergonomists, Tau Beta Pi Engineering Honor Society, American Society of Agricultural and Biological Engineers, and Institute of Food Technologists.

Contact Us

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