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 Weiss, CIA Professor—Wine Studies & Charmer Sunbelt Group Endowed Chair in Wine & Spirits.

Faculty Bio: Michael Weiss

Wine Studies
Professor—Wine Studies and The Charmer Sunbelt Group Endowed Chair in Wine and Spirits
Education and Credentials: CWE

Education:
BS, State University of New York, Empire State College, Saratoga Springs, NY. Advanced Certificate, Court of Master Sommeliers. CEGEP, Dawson College, Montreal, Canada. Diploma, New York Hotel Management School, NYC.

Professional Background:
Wine Journalist, Hudson Valley Connoisseur. Editorial Contributor, Santé, Associated Press, National Culinary Review. Adjunct Professor, New School University, NYC. Chef-Sommelier, Breakers Hotel, Palm Beach, FL. Maître d'Hôtel, Don Cesar, St. Petersburg, FL. Head Sommelier, Colony Beach Resort, Long Boat Key, FL; Arnauds, New Orleans, LA. Wine Judge, National Restaurant Association, and international food and wine competitions.

Awards:
Wine & Spirits magazine Best Books of 2010 for Exploring Wine, 2010. Beverage Book of the Year, James Beard Foundation; and George Duboeuf Wine Book of the Year, both for WineWise, 2009. Distinguished Service Award, Italian Trade Commission, 2009. Inductee, Confraria do Vinho do Porto, 2007. Special Achievement Award, European Wine Council, 2007. Diploma of Honor, Corporation des Vignerons de Champagne, 1998.

Author:
WineWise. Exploring Wine.

Member:
Sommelier Society of America, East Coast Chapter.

In Their Own Words:

Key Experience:
"My grandfather was in the French resistance during World War II and when his troop was captured his life was spared because he was a great chef. He later dynamited his way out of prison and fought again before immigrating to Canada where he was a chef. I worked with him when he moved to New York."

Proudest Accomplishment:
"Being able to integrate playing guitar and display my wife's art work at some of my wine and food pairing events."

Advice to students:
"Never choose a job just for the money. Work for and with the most passionate and professional people you can find. Make a commitment to work at a job for at least 18 months. Travel, taste, and keep a journal of your experiences. Be a positive person. Balance your professional life with other activities."

What attracted you to the CIA:
"The chance to share my knowledge of wine and learn from collegues and students. Plus, the chance to be closer to my family in Montreal."

What do you enjoy most about the CIA:
"Sharing knowledge and life experiences with co-workers and students. Great food, wine, and conversations at the table."

Favorite classroom story:
"I try to make a complex subject such as wine understandable through a combination of personal experience, explanations about scientific and artistic sides to wine, history, current social issues, and humor."

Favorite class:
"Wines, wines, wines."

Contact Us

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