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

Michael A. Garnero, CIA Associate Professor—Culinary Arts

Faculty Bio: Michael A. Garnero

Culinary Arts
Associate Professor—Culinary Arts
"I enjoy the enthusiasm of the CIA students--it keeps me motivated. I try to teach a more pragmatic approach to cooking and encourage them to develop a style of cooking that works for them based on their experiences."

Education:
AA, Seattle Central Community College, Seattle. Sous Chef Development Program, Four Seasons Hotel Company.

Apprenticeship:
The Greenbrier Hotel, White Sulphur Springs, WV.

Professional Background:
Banquet Chef, The Ritz-Carlton Amelia Island, Amelia Island, FL. Sous Chef Trainee, Four Seasons Clift Hotel, San Francisco; Four Seasons Hotel, Washington, DC. First Cook, Four Seasons Olympic Hotel, Seattle.

Awards:
First prize, "The Search for America's Signature Pasta Recipes," National Pasta Association, 1998.

Proudest Accomplishment:
"Completion of the culinary apprenticeship at the Greenbrier Resort in White Sulphur Springs, WV because it was such an intense test of endurance and culinary skills."

Advice to students:
"Be open minded and flexible to new ideas or different approaches to cooking."

What attracted you to the CIA:
"Outstanding working conditions, great benefiits, and the opportunity to share my experiences with the students of the CIA."

What do you enjoy most about the CIA:
"I enjoy the enthusiasm of the CIA students because it keeps me motivated. I try to teach them a more pragmatic approach to cooking and encourage them to develop a style of cooking that works for them based on their experiences."

Favorite class:
"Breakfast Cookery because it is the first class to start each morning and the first to finish. FIFO."

Contact Us

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