Past CIA News Stories | Culinary Institute of America

Read Past Culinary Institute of America News

Exciting things happen at CIA campuses each month thanks to our dedicated faculty, students, staff, and alumni. Scroll down to check out our monthly archive of CIA headlines.
February 2023

Bill Reidy Joins the Culinary Institute of America
CIA has appointed Bill Reidy vice president of Advancement. In this role, he will spearhead the college’s philanthropic initiatives, helping to ensure that the college continues to provide a world-class education.

November 2022

The Culinary Institute of America Announces Advisory Committee Appointees
The Culinary Institute of America (CIA) and Board Chairman John C. Metz Jr. announced two new appointees to its advisory committees.

The CIA Announces New Trustees
The Culinary Institute of America (CIA) named two new trustees—both of whom are CIA alumni—to its board during its October annual meeting.

October 2022

Culinary Institute of America Elects John C. Metz Jr. Chairman of the Board
Thirty-year restaurant and hospitality industry veteran and CIA alumnus, John C. Metz Jr. has been elected the 22nd chairman of the CIA’s board of trustees. He succeeds restaurateur Ralph Brennan in this role.

August 2022

Worlds of Flavor® to Celebrate the Foods, Cultures, Impact, and Innovation of Africa and its Diaspora
This fall, the best place to learn from some of the brightest, most respected minds and voices in food is the 24th annual Worlds of Flavor Conference, at The CIA at Copia, November 2–4.

July 2022

Barcelona Culinary Hub and the CIA present the Sustainable Culinary ThinkLab
Barcelona Culinary Hub and the CIA are joining forces with a common goal: to promote gastronomic sustainability within food systems that advance planetary health.

May 2022

The CIA Honors Six “Champions of Global Cuisine”
The CIA honored six Champions of Global Cuisine at the 2022 CIA Leadership Awards. Maneet Chauhan ’00, Dr. Jessica B. Harris, Enrique Olvera ’99, Pedro Miguel Schiaffino ’97, Roy Yamaguchi ’76, and Jungsik Yim ’05 received the Augie.

April 2022

The Brewery at the CIA Nets Another Win at NYS Craft Beer Competition
The Brewery at the CIA, an educational craft brewery at the CIA, had a pitcher perfect finish at the New York Craft Beer Competition, taking home a silver medal.

January 2022

CIA Introduces Sustainable Food Systems Master’s Degree
The CIA announced a new addition to its School of Graduate and Professional Studies: an online master’s degree in Sustainable Food Systems.

September 2021

UFS and the CIA Team Up to Develop a Free Leadership Training Program as an Industry Service for #FairKitchens
Today, #FairKitchens is launching a new leadership training program, free to any hospitality business.

June 2021

$culinary institute of america news$

New CIA Video Series Explores the Best of American BBQ
The CIA is now streaming the latest segment of its World Culinary Arts video series—featuring the best in American BBQ—on ciaprochef.com.

February 2021

CIA Introduces Online Wine and Beverage Master’s Degree
The CIA announced a new addition to its School of Graduate and Professional Studies: an online master’s degree in Wine and Beverage Management.

November 2020

New CIA Video Series Explores the Food of Portugal
The Culinary Institute of America is now streaming the latest edition of its World Culinary Arts Video Series—the 16th installment featuring the cuisine of Portugal.

October 2020

The Culinary Institute of America Announces New Trustees
Nicole Miller Regan and J. Riley Lagesen have been named two new trustees to the CIA’s board during its annual meeting earlier this month

The Culinary Institute of America Elects Ralph Brennan Chairman of the Board
Third-generation restaurateur and member of the first family of American restaurants, Ralph Brennan, has been elected the 21st chairman of the board of The Culinary Institute of America.

June 2020

The CIA at Copia Announces Reopening of Grove at Copia For Outdoor Dining
The CIA at Copia will reopen its outdoor dining restaurant “Grove” June 25 and is accepting reservations now.

March 2020

Union Square Cafe Executive Chef Speaks to CIA Graduates
Lena Ciardullo, the new executive chef of Union Square Cafe, was the commencement speaker at the New York campus of The Culinary Institute of America on March 6.

Northern Dutchess Symphony Orchestra Celebrates the American Immigrant Experience
Northern Dutchess Symphony Orchestra will perform a special concert that will incorporate a naturalization ceremony and a Grammy-nominated composition about Ellis Island on Saturday, March 21 at 3 p.m.

February 2020

Hotel Exec Returns to Alma Mater to Deliver CIA Commencement Keynote
Arash Azarbarzin, president of SH Hotels & Resorts, spoke to graduates at the New York campus of The Culinary Institute of America on February 14.

CIA Unveils First Online Bachelor’s Degree
The Culinary Institute of America announces its first online bachelor’s degree program, a Bachelor of Business Administration (BBA) in Food Business Leadership.

The CIA is #1 in College ROI among Degree-Granting Culinary Colleges
You know The Culinary Institute of America is the perfect culinary college for you, but you want to make sure it’s the right decision, especially when it comes to the Return on your Investment.

January 2020

Leading Catering and Events Executive Speaks to CIA Graduates
Marc Weber, founder and owner of New York metro area’s ONTHEMARC events company and catering business, was the commencement speaker at The Culinary Institute of America on January 24.

Joseph Phelps Vineyards President Delivers CIA Commencement Address
Clarice Turner, a globally recognized senior management executive and president of Joseph Phelps Vineyards, spoke to graduates at the CIA’s Greystone campus in St. Helena, CA on December 19.

December 2019

Chef-Restaurateur Drew Curren Addresses Graduates of His Alma Mater
Drew Curren, chef and co-founder of the Austin-based ELM Restaurant Group, delivered the commencement address at the Texas campus of The Culinary Institute of America in San Antonio on December 19.

Google Exec Speaks to CIA Baccalaureate Graduates
Michiel Bakker, director of global programs for real estate and workplace services at Google, addressed bachelor’s degree recipients at The Culinary Institute of America on December 19.

Marriott Food & Beverage Exec Returns to Alma Mater as Commencement Speaker
Brad Nelson, vice president of global food and beverage for Marriott International, delivered the commencement keynote to associate degree graduates at the New York campus of the CIA on December 19.

New CIA Video Series Explores the Food of Israel
The Culinary Institute of America is now streaming the latest segment of its World Culinary Arts Video Series—featuring the chefs and cuisines of Israel.

Amber Waves: Transforming Grain, Transforming America in the 19th & 20th Centuries
Over the course of a semester, students in the CIA’s Food History class have been researching and curating a museum exhibit for the public, “Amber Waves.”

Global Hospitality Leader Delivers Commencement Address
Adam Crocini, the global head of food and beverage strategy for Hilton’s luxury and lifestyle brands, returned to his alma mater as commencement speaker at the New York campus of The Culinary Institute of America on November 26.

November 2019

Hudson Valley Chef with National Accolades Speaks to CIA Graduates
Thomas Kacherski, owner and executive chef of Crew Restaurant & Bar in Poughkeepsie, NY, spoke of the importance of discipline during his commencement address at the New York campus of the CIA on November 8.

Elevate Your Holiday Feast with Pies and Sides From the CIA’s Apple Pie Bakery Café
From now until November 22, you can order both sweet and savory items from the CIA’s Apple Pie Bakery Café to complete your holiday meal.

The Culinary Institute of America Honors Veterans
As a “Thank you” to all who have served in the armed forces, the CIA is offering a complimentary lunch or dinner at its campus restaurants in Hyde Park, NY on Tuesday, Nov 12.

Acclaimed Israeli-Born New Orleans Chef Delivers CIA Commencement Address
Two-time James Beard Award-winning Chef Alon Shaya returned to his alma mater on October 18 to speak to graduates at the New York campus of the CIA.

International Conference Connects Sustainability, Health, and Deliciousness Within the Mediterranean Diet
The Torribera Mediterranean Center (TMC), a joint project of the University of Barcelona and the CIA, hosted Tomorrow Tastes Mediterranean, its first international industry leadership conference.

October 2019

The CIA Announces New Trustees
The Culinary Institute of America named three new trustees to its board during its annual meeting earlier this month.

World’s Best Female Chef, Daniela Soto-Innes, Inspires CIA Graduates
Daniela Soto-Innes, named the 2019 World’s Best Female Chef by the World’s 50 Best Restaurants, delivered the commencement address at the New York campus of the CIA on September 27.

The CIA Elects Robert Muh Chairman of the Board
Highly regarded investor, economist, and philanthropist Robert Muh has been elected the 20th chairman of the board of The Culinary Institute of America.

Chef-Entrepreneur Peter Knipp Addresses Graduates of the CIA Singapore
Peter Knipp, founder and CEO of Peter Knipp Holdings and Foodservice Consultants Singapore, delivered the commencement address to graduates of the CIA.

Groundbreaking Collaboration Produces Largest Study Ever Measuring Food Choices Across Multiple Universities
The journal Psychological Science has published the findings of a groundbreaking study.

September 2019

Lark Mason Associates Announces “Property from the Collection of Anthony Bourdain” Auction
Lark Mason Associates is pleased to present “Property from the Collection of Anthony Bourdain,” a one-of-a-kind auction that will open for bidding online October 9.

Chef André Natera to CIA Graduates: Hard Work Will Be the Key to Your Success
André Natera, executive chef of the Fairmont Austin, delivered the commencement address at the Texas campus of the CIA in San Antonio on September 6.

Certified Master Chef Advises CIA Graduates
Victor Gielisse, a long-time administrator at the CIA, was the keynote speaker at graduation ceremonies at the CIA’s Greystone campus on September 6.

Cook-Artist Presents “Discomfort Dinner” at the CIA
Artist, writer, and cook Tunde Wey—known for using Nigerian food and dining spaces to critically examine and expose systems of power—is the first guest speaker in the new Liberal Arts & Food Studies Lecture Series at the CIA.

The CIA at Copia is the First Napa Location to Offer Free Volta Charging Stations for Electric Vehicles
The Culinary Institute of America at Copia is the first location in Napa County to offer Volta charging stations for electric vehicles.

Foodservice Executive Delivers CIA Commencement Address
Bridget McCall, the corporate vice president of strategy and innovation for Mitsui Foods, returned to the CIA as commencement speaker at the New York campus on September 6.

August 2019

CIA Provides Opportunities to Winners of NAACP Culinary Competition
The winner of the culinary competition at the NAACP’s Afro-Academic Cultural Technology & Scientific Olympics (ACT-SO) in July has earned a full-tuition scholarship to the CIA.

Dawn Zier Addresses Baccalaureate Grads; Susan Stockton Delivers Associate Keynote
Graduates of the CIA heard from leaders of two very different sectors of the food & hospitality world during graduation ceremonies at the college’s New York campus.

The CIA at Copia Launches Conversations at Copia Live Talk Series
The CIA announces celebrity chef speakers and programming for Conversations at Copia, hosted by author and chef Andrew Zimmern.

July 2019

CIA Seniors Raise $17,000 for Scholarships and Charities
The senior class of the Food Business Management program at the CIA recently hosted two benefit dinners to raise funds for charities and a new CIA scholarship.

The CIA at Copia Partners with Andrew Zimmern to Launch Conversations Series
The CIA at Copia has announced a new partnership with Andrew Zimmern, a four-time James Beard award-winning TV personality, chef, writer, teacher, and social justice advocate.

State of Ate: New York’s History Through 8 Ingredients
Students in the CIA’s Food History class have been researching and curating a museum exhibit for the public: State of Ate: New York’s History Through 8 Ingredients.

America’s Hamburger Expert Brings Burger Pop-Up to Copia
The CIA at Copia announces that hamburger expert George Motz will bring his Burger Pop-Up World Tour to Copia on Saturday, July 20, 2019, from 6–9 p.m.

The CIA Premieres New Documentary Series: A Passion for Pizza
The CIA’s latest documentary series explores one of the world’s most beloved foods: pizza. A Passion for Pizza is a fascinating journey to the birthplace of pizza in southern Italy.

Vitamix CEO Jodi Berg Speaks to CIA Graduates
Dr. Jodi Berg, president and chief executive officer of Vitamix, delivered the commencement address at the New York campus of the CIA on July 3.

June 2019

Legendary Restaurateur Drew Nieporent to Headline Chefs for Clearwater at the CIA
Chefs for Clearwater is pleased to announce that Drew Nieporent will be the special guest and honoree at the fourth annual Chefs for Clearwater culinary event at the CIA.

The CIA at Copia Celebrates Global Cuisine with New Monday Al Fresco Pop-Up Series at Grove
Something’s cooking at Grove! Every Monday night from June–October, Grove at The CIA at Copia hosts a weekly Monday night pop-up featuring local culinary stars.

Eric Ripert and José Andrés Announce Scholarship Dedicated to Anthony Bourdain
Chefs Eric Ripert and José Andrés and the CIA are celebrating the upcoming birthday of Anthony Bourdain on June 25 with the announcement of The Anthony Bourdain Legacy Scholarship.

Beard Award Winner Jennifer Jasinski Delivers Commencement Address at CIA
Jennifer Jasinski, chef and owner of five acclaimed Denver restaurants, spoke to graduates at the New York campus of the CIA on June 14.

May 2019

Chuck Williams Culinary Arts Museum Now Open at The CIA at Copia
The personal collection of Chuck Williams is the inspiration for the Chuck Williams Culinary Arts Museum at The CIA at Copia in Downtown Napa.

Hospitality Visionary Liz Neumark Speaks to CIA Graduates
Liz Neumark, a food activist and the founder and CEO of Great Performances, delivered the commencement address at the New York campus of the CIA on May 24.

Kwame Onwuachi Leads Contingent of Six CIA Alumni James Beard Award Winners
Six graduates of The Culinary Institute of America were winners of James Beard Foundation Awards for 2019—considered the Academy Awards of the food world.

Media Advisory/Invitation:
The Hudson Valley Food & Beverage Innovation Summit brings food producers, purveyors, and distributors from the region together.

Celeb Chef-Restaurateur Maneet Chauhan Delivers CIA Commencement Address
Internationally recognized chef, restaurateur, television personality, and author Maneet Chauhan returned to her alma mater as commencement speaker at the CIA.

K. LAZ at CIA Copia Launches Daily Open House Hours for Wine-Lovers to Explore and Taste California’s Rarest Finds
The CIA at Copia, the CIA’s epicurean destination in downtown Napa, announces that K. LAZ at CIA Copia is now open daily for walk-in tastings.

CIA and QSR Magazine Spotlight Plant-Forward Fast-Casual Restaurants
To help lead the conversation in plant-forward menu innovation the CIA unveils a new collaboration with QSR magazine, coinciding with the opening of the Global Plant-Forward Culinary Summit

The CIA Premieres New Balsamic Vinegar Documentary
Discover Italy’s region of Modena in The Culinary Institute of America’s new documentary, A Chef’s Guide to Understanding Authentic Balsamic Vinegar of Modena.

April 2019

Grove Opens at The CIA at Copia
The CIA at Copia, The Culinary Institute of America’s epicurean destination in downtown Napa, announces today the opening of Grove.

“Masters of Hospitality” Event Raises More Than $1 Million in Support of CIA Scholarships
Five legends of the hospitality industry were honored by the CIA at the CIA Leadership Awards ceremony at the Ziegfeld Ballroom in New York City on April 18.

CIA and Albany Medical College Partner to Teach Future Doctors Healthy Cooking
Fifteen medical students from Albany Medical College came to the CIA in Hyde Park, NY on April 5 and 6 for a two-day intensive healthy cooking course.

Students Earn CIA Degrees and Certificates at Greystone Campus
In ceremonies on April 11 and 12, students at the CIA at Greystone campus graduated from certificate programs and the associate degree programs.

Austin Pastry Chef Mary Catherine Curren Speaks to CIA Graduates
Mary Catherine Curren, executive pastry chef for several well-respected Austin restaurants, delivered the commencement address at the CIA San Antonio on April 12.

Vintner Julia Jackson Addresses CIA Bachelor’s and Associate Graduates
In a pair of commencement ceremonies at the New York campus of the CIA, vintner and environmental advocate Julia Jackson told graduates to be curious, creative, and tenacious.

CIA Seniors Raise Over $16,000 for Scholarships and Charities
The senior class of the Food Business Management program at the CIA recently hosted two benefit dinners to raise funds for charities and a CIA scholarship.

CIA Sophomores Shine at New York State SkillsUSA Competition
Students from the CIA took home gold medals in both the Commercial Baking and Culinary Arts categories at the New York State SkillsUSA competition.

March 2019

Specialty Food Association President Speaks to CIA Graduates
Phil Kafarakis, president of the Specialty Food Association (SFA), was the keynote speaker during graduation ceremonies at the New York campus of the CIA on March 22.

CIA Works with U.S. Air Force to “Aim High” in Feeding its Service Members
Building on the success of an initiative that launched in 2018, the CIA’s partnership with United States Air Force foodservice operations is really taking off.

The Brewery at the CIA Named New York State Brewery of the Year
The Brewery at the CIA, an educational microbrewery on the New York campus of the CIA, which has been honored as the New York State Brewery of the Year for 2019.

The CIA at Copia Announces New Interactive 3D Dinner Show with Exclusive West Coast Debut of Le Petit Chef
The CIA at Copia is thrilled to announce a new interactive 3D dinner show, Le Petit Chef™, in collaboration with the world-renowned artists of Skullmapping.™

The Hudson Valley takes “Flight” in the upcoming Northern Dutchess Symphony Orchestra concert
A presentation of music & pictures will showcase the history of flying from man’s earliest attempts to space travel during the Northern Dutchess Symphony Orchestra concert, “Flight.”

Lidia Bastianich Delivers CIA Commencement Address
Award-winning chef, restaurateur, entrepreneur, author, and television host Lidia Bastianich was the keynote speaker at commencement ceremonies at the New York campus of the CIA on March 1.

February 2019

The CIA Launches New Mango Video Series
Discover creative and healthy ways to use fresh mangos on your menu in this new series of videos from the CIA, presented by the National Mango Board.

A Fine Line Premieres at CIA in Honor of Women’s History Month
A Fine Line, a critically-acclaimed award-winning documentary chronicling the challenges & triumphs female chefs face in a male-dominated environment, will be held March 1 at the CIA.

Philly Restaurateur Ellen Yin Delivers CIA Commencement Address
Ellen Yin, founder and co-owner of Philadelphia’s High Street Hospitality Group, spoke to graduates at the New York campus of the CIA on February 8.

Culinary Cultural Exchange Brings Top Chinese Chefs and CIA Faculty Together
The Culinary Institute of America welcomes top chefs and food industry leaders from China to its Hyde Park, NY campus on Thursday, February 14.

CIA Uncorks New Master’s Program in Wine Management
The business of wine—from vineyard all the way to the table—is at the core of the newest graduate-level degree program from the CIA.

January 2019

The Culinary Institute of America is Named a Top Military-Friendly College
The Culinary Institute of America has been named to the Military Friendly® Schools list for 2019–2020, from VIQTORY, publisher of G.I. Jobs.

Hudson Valley Opioid Epidemic Documentary to be Screened at CIA
The CIA presents Not My Child, a compelling short documentary about the opioid epidemic in the Hudson Valley and its effect on our children, families, and the local community.

Pioneer in Bringing Israeli Cuisine to America Speaks to CIA Graduates
Michael Solomonov, executive chef and co-owner of Philadelphia’s acclaimed Zahav, was the keynote speaker during graduation ceremonies at the New York campus of the CIA.

CIA Professor Is New Leader of Influential Academic Organization
Dr. Beth Forrest, a professor of liberal arts at the CIA, has been elected the new president of the Association for the Study of Food and Society (ASFS).

CIA President Named One of the “50 Greatest Pittsburghers of All Time”
Jonas Salk, Andy Warhol, Mister Rogers & CIA President Tim Ryan are all on the Pittsburgh Magazine’s 50 Greatest Pittsburghers of All Time.

December 2018

Lupe Tortilla’s Peter Holt Speaks to CIA Graduates
Peter Holt, vice president and chief development officer of Lupe Tortilla’s parent company RDM Inc., delivered the commencement address at the Texas campus of the CIA on December 19.

Heritage Eats Founder Speaks to Graduates of the CIA at Greystone
Ben Koenig, founder of the fast-casual concept Heritage Eats, delivered the keynote address during commencement at the CIA at Greystone in St. Helena, CA on December 19.

Celebrity Pastry Chef Christina Tosi Delivers CIA Commencement Address
Television personality & founder/owner of Milk Bar, Christina Tosi, delivered the commencement address during associate degree graduation ceremonies at the New York campus of the CIA.

Restaurant Industry Veteran Greg Dollarhyde Inspires CIA Bachelor’s Graduates
Greg Dollarhyde gave the keynote address at the bachelor’s degree commencement at the New York campus of the CIA on December 18.

The Culinary Institute of America’s Senior Class Raises Money for Scholarships
Seniors in the Bachelor of Business Administration program at The Culinary Institute of America held two benefit events this fall semester.

The CIA Announces New Restaurant at Pearl Coming in January 2019: Savor
The CIA San Antonio is excited to announce Savor, a brand new restaurant coming to Pearl in January 2019.

Appetites for Change: Foodways in Post-War America
Students in the CIA’s Food History class have been researching and curating a museum exhibit for the public, Appetites for Change: Foodways in Post-War America.

America’s Leading Ramen Chef Delivers CIA Commencement Address
Ivan Orkin, chef and owner of Ivan Ramen, was the keynote speaker during commencement exercises at the New York campus of the CIA on November 30.

Give the Gift of Life this Holiday Season
On December 5, the New York Blood Center and The Culinary Institute of America are teaming up once again for a blood drive.

November 2018

The Culinary Institute of America Serves Up New Members-Only Premium Content
The CIA has launched its first-ever premium membership service. DISH is the college’s exclusive food and wine program for food enthusiasts.

The CIA Launches New Olive Oils from Spain Online Video Series
The CIA presents a new video series—Olive Oils from Spain—to educate chefs across any dining venue about the Mediterranean diet & cooking with this versatile ingredient.

Union Square Hospitality Group Exec Speaks to CIA Graduates
Richard Coraine, chief of staff at Union Square Hospitality Group (USHG), delivered the commencement address at the New York campus of the CIA on November 9.

CIA Lecture Explores African Diasporic Wisdom for Farming and Food Justice
Educator, farmer, and food justice activist Leah Penniman returns to the CIA for a lecture on Wednesday, November 14 at 11 a.m.

The CIA Honors Veterans
The CIA is offering special deals at its campus restaurants in Hyde Park, NY on Monday, November 12, the day Veterans Day is observed this year.

October 2018

Dale Talde Returns to Alma Mater as Commencement Speaker
Dale Talde, executive chef and partner of New York City’s Three Kings Restaurant Group, spoke to graduates at the New York campus of the CIA on October 19.

The CIA to Host Mid-Hudson Big Read Event
The CIA hosts a public culinary conversation on Wednesday, October 24 at 7 p.m. in conjunction with the Mid-Hudson region’s Big Read.

Hotel Investment Exec Marc Hoffman Delivers CIA Commencement Address
Marc Hoffman, executive vice president and chief operating officer for Sunstone Hotel Investors, was commencement speaker at the New York campus of the CIA on September 28.

CIA Helps U.S. Air Force Redefine the Way its Service Members Eat
Continuing its tradition of training active duty members of the United States military and veterans, the CIA has been working with the U.S. Air Force to improve its foodservice team.

September 2018

CIA Adds New Major to Its Degree Completion Program
On the heels of the successful launch of its degree completion program in Culinary Arts in 2017, the CIA announces a sister Bachelor of Professional Studies degree in Baking and Pastry Arts.

The University of Barcelona and the CIA Launch Joint Academic Center
The University of Barcelona and the CIA announced the creation of the Torribera Mediterranean Center, a new academic center focused on Mediterranean food.

Toro Chef Juan Carlos Bazan Speaks to CIA Graduates
Juan Carlos Bazan, executive chef of Toro Kitchen and Bar in San Antonio, delivered the commencement address at the Texas campus of the CIA on September 7.

Traci Des Jardins Inspires Graduates of the CIA
Traci Des Jardins delivered the keynote address during commencement at the CIA at Greystone in St. Helena, CA on September 7.

Chefs for Clearwater Culinary Fundraising Event to Highlight Hudson Valley Growers & Chefs
Hudson River Sloop Clearwater announces the third annual Chefs for Clearwater culinary event to take place on Sunday, October 14, 2018 at 4 p.m. at the CIA.

Lauded NYC Pastry Chef Returns to Alma Mater to Deliver Commencement Address
Daniel Skurnick, executive pastry chef at Buddakan NYC and Le Coucou in New York City, was keynote speaker during commencement at the New York campus of the CIA on September 7.

August 2018

CIA Students Can Add ProChef Certification to Their Degree
In addition to earning a prestigious degree, students at the CIA now have the opportunity to enter the workforce with a second important credential.

Latin American Cuisine Summit Shines Spotlight on Mexican Cuisine and Culture
The tastes and culture of Mexico will be celebrated in San Antonio October 17–20. The CIA’s Latin American Cuisine Summit and Festival will focus on Mexico.

Leading Restaurant Attorney Riley Lagesen Delivers CIA Commencement Keynote
Riley Lagesen, founder and chair of Davis Wright Tremaine LLP, was commencement speaker at the New York campus of the CIA on July 26.

July 2018

PepsiCo Foodservice President Speaks to CIA Graduates
Anne Fink, president of global foodservice for PepsiCo, delivered the commencement address to bachelor’s degree recipients at the New York campus of the CIA on July 25.

Guns and Butter: American Food Experiences During the World Wars
Over the course of a semester, students in the CIA’s Food History class have been researching and curating a museum exhibit for the public.

Online CIA Master’s Degree Helps Busy Professionals Create Next Big Thing in Food
The CIA introduces the first of its kind executive-format master’s degree examining the business of food—delivered by the world’s premier college that specializes in food education.

Acclaimed Swedish Chef—No, Not That One—Delivers Commencement Address
Emma Bengtsson, executive chef at New York City’s famous Nordic restaurant Aquavit, was commencement speaker at the New York campus of the CIA on July 6.

New CIA Video Series Explores the Food of Baja California
The CIA presents the latest segment of its World Culinary Arts Video Series: Baja California, now streaming online.

June 2018

Celebrate What’s New at The CIA at Copia
On Sunday, July 1, The Culinary Institute of America is hosting an all-day summer celebration, at The CIA at Copia, in downtown Napa.

Karen MacNeil Brings “Become A Wine Expert Taster—In 90 Minutes” to The CIA at Copia
Karen MacNeil, well-known author of one of the best-selling wine books in the U.S., The Wine Bible, will come to The CIA at Copia this summer and fall to teach her dynamic class “Become a Wine Expert Taster—in 90 Minutes.”

CIA Press: College Launches Publishing Imprint
The CIA announces its own publishing imprint: CIA Press. Books published under the CIA Press imprint will be in an interactive digital format.

Popular NYC Chef is Commencement Speaker
Michael Ferraro, executive chef & partner at New York City’s Delicatessen and macbar restaurants, delivered the commencement address at the New York campus of the CIA on June 15.

CIA’s Baking & Pastry Faculty Has Four New Master Bakers
Four faculty members at the CIA recently passed a two-day exam to earn the designation of Certified Master Baker (CMB).

May 2018

Subject of Oscar®-Nominated Documentary Speaks to CIA Graduates
Brandon Chrostowski—the founder, president, and CEO of EDWINS Leadership & Restaurant Institute—delivered the commencement address at the CIA’s New York campus on May 25.

Oscar®-Nominated Documentary Knife Skills to be Screened at CIA
The CIA is hosting a free screening of Knife Skills, followed by a Q&A session with Chef Chrostowski, on Thursday, May 24 at 3 p.m.

Women Lead the Way at 2018 James Beard Foundation Awards
In a year when women and people of color took center stage at the James Beard Foundation Awards, three female CIA graduates were big winners.

Bees Lead to Straight A’s for Future Food Policy Leaders
Instead of chef jackets & toques, some students at the CIA will soon be donning white beekeeping suits & hats with mesh face coverings for one of their classes.

Philanthropist Mike Hoffman Announces New Scholarship During CIA Graduation Address
Mike Hoffman, chairman of the philanthropic services firm Changing Our World, was keynote speaker during commencement ceremonies.

Alumni Stars of the Small Screen Help Raise Big Bucks for CIA Scholarships
Five CIA graduates who are “Stars of the Small Screen” were honored by the CIA at the college’s Augie Award™ ceremony at the Ziegfeld Ballroom.

April 2018

Twenty Years On, Worlds of Flavor Continues to Shape American Dining
When the CIA began its Worlds of Flavor® Conference in 1998, American chefs had little exposure to authentic culinary cultures from as far afield as Tunisia, India, Peru, or Mexico.

CIA’s Food Bank Donation Program Expands
A program at the CIA to feed the hungry of the Hudson Valley has proven so successful among the college’s faculty and students that it has expanded from once-a-week delivery to three days each week.

Long Meadow Ranch Owner Ted Hall Gives Commencement Speech at CIA Greystone
Ted Hall, president and CEO of Long Meadow Ranch & Affiliates, spoke at the CIA at Greystone’s certificate graduation on April 12.

Distinguished Chef Tanya Holland Delivers Keynote Address at CIA Graduation
Tanya Holland, executive chef and owner of Brown Sugar Kitchen in Oakland, CA, delivered the keynote address during commencement at the CIA at Greystone in St. Helena, CA on April 13.

Hotel Emma Culinary Director John Brand Speaks to CIA Graduates
John Brand, culinary director of Hotel Emma, delivered the commencement address at the San Antonio campus of the CIA on April 13.

Renowned Chef/Entrepreneur Awarded Honorary Doctorate From His Alma Mater
Acclaimed chef, restaurateur, hotelier, and entrepreneur Charlie Palmer received an honorary doctorate from his alma mater while watching his son graduate from the same college.

Former National Restaurant Association Chairman Addresses CIA Graduates
Jeff Davis, immediate past chairman of the National Restaurant Association, spoke to 75 bachelor’s degree graduates of the CIA.

Enjoy Jazz and Dinner at the CIA
The CIA in Hyde Park, NY is hosting a jazz dinner on April 28 in conjunction with the Catskill Jazz Factory.

CIA Welcomes Renowned Japanese Sake Producer to the Hudson Valley
The CIA welcomed Japanese sake producer Asahi Shuzo to the Hudson Valley at an event on the college’s campus on April 10.

CIA at Copia Presents Sommelier Summit
The CIA at Copia hosts the college’s annual CIA Sommelier Summit from Sunday, May 6 through Tuesday, May 8, 2018.

“Chefs, Drugs and Rock & Roll” Comes to the CIA
Chefs, Drugs and Rock & Roll is the new book by award-winning food author Andrew Friedman. The topic comes alive at the CIA in Hyde Park, NY on April 11.

“Legends of Flavor” Converge to Shape the Future of American Dining
On April 18, the CIA kicks off its 20th anniversary Worlds of Flavor® International Conference and Festival at its campus in St. Helena, CA.

CIA to Open New Restaurant Concept at Pearl; Both a Restaurant and Classroom
The CIA is opening a new restaurant at its campus at Pearl later this year. The yet-to-be-named concept will be located in the former Sandbar location adjacent to the CIA campus.

CIA Students Sweep Statewide Competition
Students from the CIA took home gold medals in both the Baking & Pastry and Culinary Arts categories at the New York State SkillsUSA competition at Alfred State College in Wellsville, NY on March 24.

March 2018

Hotel Industry Leader Laurence Geller Speaks at CIA Commencement
Laurence Geller, chairman of the luxury hotel investment and management firm Geller Capital, delivered the graduation address at the New York campus of the CIA on March 23.

And the Augie Goes To…
The CIA’s Augie Award™ ceremony—the college’s Leadership Awards event—is the CIA’s largest annual fundraising program.

Mexican Confections Authority Fany Gerson Speaks to CIA Graduates
Fany Gerson, a graduate of the CIA and one of this country’s leading authorities on Mexican desserts, was the commencement speaker at her alma mater on March 2.

February 2018

For Goodness’ “Sake”
With a sake toast, the CIA recently signed a landmark agreement with Asahi Shuzo Co., Ltd., maker of world-renowned DASSAI premium Junmai Daiginjo sake.

Sustainability Authority Barton Seaver Delivers Commencement Keynote
Sustainable seafood innovator and food policy influencer Barton Seaver returned to his alma mater on Feb. 9 to deliver the commencement address at the New York campus of the CIA.

CIA Hosts Black History Month Discussion of African-American Chefs
A month-long series of events at the CIA in honor of Black History Month culminates with a pair of panel discussions open to the public on Tuesday, February 27.

Seafood Sustainability Authority Barton Seaver to Hold Book Signing at the CIA
Sustainable seafood innovator and food policy influencer Barton Seaver returns to his alma mater on Friday, February 9 for a book signing at the CIA in Hyde Park, NY.

January 2018

New CIA Documentary Explores the Food of Thailand
The CIA presents the latest segment of its World Culinary Arts Video Series focusing on the cuisines of Thailand, now streaming online.

CIA Grad Who Has Run Major Resort & Cruise Line Food Operations Returns for Commencement
John Suley, vice president of food and beverage for Great Wolf Resorts, delivered the commencement address at the New York campus of the CIA on January 19.

CIA at Copia Adds New Classes, Seasonal Themes to Winter Lineup
The CIA at Copia, the ultimate Napa Valley destination, is bringing new classes and seasonal themes to its instructional calendar.

CIA, FOOD & WINE Team Up for Educational Festival Series Launching in February
The CIA announced today it's teaming with Time Inc.’s FOOD & WINE to host a festival series for food enthusiasts across the country.

Fresh From the Oven
Eighteen years after it opened, the CIA’s award-winning Apple Pie Bakery Café today re-opened its doors with a beautifully redesigned space.

December 2017

Third Generation San Antonio Chef Speaks to CIA Graduates
Cariño Cortez, project manager for La Familia Cortez Restaurants in San Antonio, delivered the commencement address at the San Antonio campus of the CIA on December 20.

Northern California’s Leading French Chef Delivers CIA Commencement Address
Roland Passot, chef and proprietor of several renowned French restaurants in Northern California, was commencement speaker at the CIA at Greystone in St. Helena, CA on December 20.

New York Gourmet Food Innovator Joe Gurrera Speaks to CIA Graduates
Joe Gurrera spoke to associate degree graduates of the CIA during commencement ceremonies at the college’s New York campus on December 20.

Anthony Bourdain Receives Honorary Doctorate from the CIA
Chef and TV personality Anthony Bourdain delivered the keynote address at commencement at his alma mater, the CIA, on December 19.

Yankee Stadium Concessionaire Returns to Alma Mater
C.T. Nice, Eastern region vice president of Legends Hospitality, spoke to graduates of the CIA during commencement ceremonies at the college’s New York campus on December 1.

You Are What You [M]Eat: The Culture of Meat in 19th–20th Century America
Over the course of the fall semester, students in the CIA’s Food History class have been researching and curating a museum exhibit for the public.

Eater Leader: CIA Grads Own NYC Restaurant of the Year
When the 2017 Eater Awards for New York were announced this week, two alumni from the CIA stood at the helm of the city’s Restaurant of the Year.

The CIA Elects Richard Mazer Chairman of the Board
Highly regarded food industry executive Richard L. Mazer has been elected the 19th chairman of the board of the CIA

November 2017

CIA Grad to Lead U.S. Defense of Gold Medal at Bocuse d’Or
A graduate of the CIA will be defending the gold medal won by the United States at the 2017 Bocuse d’Or, the world’s most prestigious gastronomic competition.

CIA Student Earns Opportunity to Represent Team USA 2019
A student at the CIA has won the Ment’or Commis competition in Las Vegas, NV, earning the opportunity to stage with Team USA 2019 as it prepares for the Bocuse d’Or in Lyon, France.

Sam Hazen Delivers Commencement Address
Iconic New York chef Sam Hazen was the keynote speaker during commencement exercises at the New York campus of the CIA on November 10.

CIA Helps San Antonio Achieve UNESCO Designation
UNESCO this week named San Antonio a Creative City of Gastronomy, and the CIA played a major role in helping San Antonio earn that designation.

October 2017

Noma Co-Founder Claus Meyer Delivers Address to CIA Graduates
World-renowned restaurateur and culinary entrepreneur Claus Meyer spoke to graduates of the CIA during commencement ceremonies at the college’s New York campus on October 20.

CIA Students to Help Clean their Community this Weekend
As many as 200 students from the CIA are spreading out across Hyde Park and Poughkeepsie on Saturday morning, October 21 for the college’s first Community Outreach Day.

The CIA Kicks Off Second Year of Advanced Japanese Cuisine Course with Trip to Japan
The CIA, in collaboration with Suntory Group, launched the second year of its Advanced Cooking: Japanese Cuisine course at the college’s New York campus.

What a Concept! CIA Alumni and Trustees Honored by Restaurant Hospitality
The CIA is well-represented in Restaurant Hospitality magazine’s new list of the “25 Most Powerful Multiconcept Operators” in America.

Say (Artisanal) Cheese! The New York Times Promotes New CIA Courses in Food Photography and Styling
The CIA has added food photography and food styling to the college’s curriculum for 2018 and The New York Times has taken notice.

Leading Restaurant Businesswoman Speaks to CIA Graduates
Cheryl Henry, president and chief operating officer of Ruth’s Hospitality Group, Inc., spoke to graduates of the CIA during commencement ceremonies at the college’s New York campus on September 29.

San Antonio Chef/Restaurateur Jason Dady Speaks to CIA Graduates
Jason Dady, chef and co-owner of several San Antonio restaurants, a food truck, and a catering company, delivered the commencement address at the San Antonio campus of the CIA on September 8.

U.S. Premiere of Basque Culinary Documentary to be Held at CIA
Basque cuisine hits the big screen at The Culinary Institute of America in October.

September 2017

Latin Cuisine Summit Shines Spotlight on Puerto Rican, Dominican, and Cuban Food & Culture
The tastes and culture of the Caribbean will be celebrated in San Antonio October 18–21.

World-Renowned Chef Jean-Georges Vongerichten Addresses Graduates of the CIA
Chef Jean-Georges Vongerichten delivered the commencement address to graduates of The Culinary Institute of America, Singapore on 13 September.

CIA at Copia Debuts Series of Fall Author Events
The CIA at Copia is hosting a series of cookbook signings, demos, and lectures.

S.F. Chef Matthew Dolan Tells CIA Graduates: It’s About Being Welcoming
Matthew Dolan, executive chef and partner of acclaimed San Francisco restaurants Twenty Five Lusk and Tap (415), was commencement speaker at the CIA at Greystone in St. Helena, CA on September 8.

New York Restaurateur Returns to Alma Mater
Ben Daitz, co-owner of the Num Pang Vietnamese sandwich shops and managing partner of The Vanderbilt and Brooklyn Bangers, was the keynote speaker at the graduation ceremony at the New York campus of the CIA on September 8.

Five CIA Grads Win “Tasty” Awards
Five graduates of the CIA were honored at the hip new awards night honoring the best of food and drink in America.

To Find the Next Big Idea—reThink Food
Food, technology, and design touch each of our lives every day. And, the link between the three is becoming even stronger.

The CIA Has the “Best University Website”
The CIA has the best website of any college in America, according to an organization that knows.

CIA Launches Adult Degree Completion Program
The road to a rewarding career in the food and hospitality industries just got shorter for career changers and college students.

August 2017

CIA and Pratt Institute Collaborate on College Course
Two New York colleges are teaming up to put the “art” in culinary arts.

U.S. Open Chef to Serve Up His Favorite Dishes on National TV
The CIA was a good match for alumnus Ed Brown, and as the U.S. Open tennis tournament begins, Chef Brown will be on set at the NBC Today show on Tue., Aug. 29 sharing recipes viewers will love.

CIA Grad is U.S. Chef of the Year
A graduate of the CIA is the best chef in the United States, according to the American Culinary Federation.

CIA at Copia Adds Arts & Entertainment Events to its Programming Schedule
The CIA at Copia has packed its summer and fall schedule with an array of music, arts, shopping, and dining events for every taste and price point.

The CIA at Copia Welcomes New Director of Restaurants and Executive Chef: Polly Lappetito
The CIA announces Polly Lappetito as the new director of restaurants of the CIA at Copia and executive chef of The Restaurant at CIA Copia.

Chefs for Clearwater Event to Showcase Hudson Valley Growers and Chefs
Hudson River Sloop Clearwater announces this year’s second annual Chefs for Clearwater culinary event to take place on Sunday, Sept. 17 at 4 p.m. at the CIA in Hyde Park, NY.

Raise Your Glass: The Brewery at the CIA Brings Home Silver Medal In New York State Craft Beer Competition
The Brewery at the CIA has been awarded a silver medal in the Taste NY Governor’s Cup Craft Beer Competition, held this past weekend in Rochester.

Celebrity Chef Advisor Speaks to CIA Associate Degree Graduates
In a pair of commencement ceremonies at the New York campus of the CIA, 163 new graduates launched their careers in the exciting food business.

The CIA at Copia Adds Fall Classes
The CIA at Copia is pleased to add new class formats and seasonal themes to its instructional calendar.

July 2017

Tasting Showcase Makes Wine a Focal Point at the CIA at Copia
The CIA at Copia is pleased to introduce its Wine Tasting Showcase—an interactive and immersive tasting experience featuring a rotating selection of wineries from the Napa Valley and beyond.

Cooking Up a Nation: [Im]migration and American Foodways
Over the course of this semester, students in the CIA’s Food History class have been researching and curating a museum exhibit for the public.

One of New York City’s Best Chefs, Missy Robbins, Speaks to CIA Graduates
Missy Robbins, executive chef and owner of Lilia in Brooklyn’s North Williamsburg neighborhood, was commencement speaker at the New York campus of the CIA on July 7.

CIA President Featured on Heritage Radio Program
Although he has been at the helm of the CIA since 2001, Tim Ryan didn’t set out to become its president.

June 2017

Menus of Change® Five Years In
The 5th Annual Menus of Change Leadership Summit opened on June 20 by reflecting back on all that the initiative has accomplished to date.

Inaugural Thomas Keller Golf Classic Raises Half a Million Dollars for CIA Student Scholarships
The world’s premier culinary college and Chef Thomas Keller recently joined together to raise more than $500,000 for student scholarships.

A Plant-Forward Future for Foodservice: Menus of Change® Annual Report Released
The 2017 Menus of Change Annual Report was released today at the 5th Annual Menus of Change Leadership Summit by the chairs of the initiative’s two advisory councils.

Acclaimed NYC Restaurateur Returns to the CIA
Thomas Carter, co-owner of one of the world’s best restaurants, delivered the commencement address at the New York campus of the CIA on June 16.

Allergen-Free Dining Oasis Comes to the CIA
Amid all the ingredients tasted throughout the curriculum at the CIA, there is now an oasis for students with food allergies.

Chef of NYC’s Top Spanish Restaurants Returns to Alma Mater
Alex Raij, chef and co-owner of the Michelin-starred La Vara and three other regional Spanish restaurants in New York City, was commencement speaker at the New York campus of the CIA on May 26.

May 2017

The CIA Profiled on National Television
More than six million television viewers learned about “The CIA’s recipe for success” last weekend, when CBS Sunday Morning produced a feature segment about the CIA.

CIA Graduate Turns Food Waste Into TV Show
Don’t throw out those food scraps and don’t change the channel. Joel Gamoran ’08, is host & executive producer of a new cooking show on the FYI cable network.

CIA Hosts Screening of Award-Winning Climate Change Film
As part of their college experience, students at the CIA are challenged to consider global issues that will affect their future.

CIA Cooks Up New Bachelor of Science in Hospitality Management
Aspiring culinarians can check in anytime they like to the innovative Bachelor of Science (BS) in Hospitality Management at the CIA.

New Culinary Documentary Explores the Food of Taiwan
From the energetic night markets of Taipei, to the ultra-modern menus at Andre Chiang’s RAW, the CIA presents its newest documentary series—World Culinary Arts, Taiwan.

NYC Restaurateur and Philanthropist Angelo Vivolo is CIA Commencement Keynote Speaker
Graduates of the CIA learned the importance of paying it forward when Angelo Vivolo, owner of Vivolo Restaurant Group in New York City, delivered the commencement address at the college’s New York campus on May 5.

CIA Kitchen Named in Honor of Goya Foods
Goya President Robert Unanue, grandson of company founder, was at CIA to dedicate the Goya Cuisines of the Americas Kitchen and to announce the company’s ongoing donation of Goya products for students.

Steels Repeat as Tennis Champions
In an exciting match, the Steels won the final four matches in a come-from-behind 5-4 win over Berkeley College.

Foodie Gifts for Moms, Dads, and Grads
Whether the gift recipient is a mom, a dad, or a newly minted grad, The Culinary Institute of America (CIA) at Copia has something for everyone.

Five CIA Alumni & A Former Instructor Win Big At 2017 James Beard Awards
James Beard Chef and Restaurant Awards were presented in Chicago on May 1, 2017; and the Book, Broadcast, and Journalism Awards were announced in New York City late April.

April 2017

CIA at Copia Amphitheater to be Named in Honor of Jackson Family Wines
The amphitheater at The Culinary Institute of America at Copia will be named the Jackson Family Wines Amphitheater.

A Trio of Titans Were Honored at the 2017 CIA Leadership Awards
The CIA held its annual Leadership Awards event at the Milstein Hall of Ocean Life at the American Museum of Natural History in New York City on April 19.

Food & Wine Magazine Names Two CIA Grads Among America’s Best New Chefs
Making the Food & Wine Best New Chefs list is often a sign of greater things to come in the culinary world. The magazine’s class of 2017 includes two graduates of the CIA.

Lauded Doughnut Maker and Navy Veteran Addresses CIA Graduates
Kamal Grant, a 2004 graduate of the CIA’s New York campus and a U.S. Navy veteran, delivered the commencement address at the San Antonio campus of his alma mater on April 13.

Altamarea’s Michael White Addresses CIA Graduates
Michael White, chef and owner of New York City-based Altamarea Group, was keynote speaker at graduation ceremonies at the New York campus of the CIA on April 13.

Certified Master Chef Robert Mancuso ’90 Tells CIA Graduates their Education is Just Getting Started
CMC Robert Mancuso delivered the keynote address during commencement at the CIA at Greystone in St. Helena, CA on April 13.

Half Moon Theatre Wraps 10th Anniversary Season with cul-de-sac
Three suburban couples desperately trying to lead perfectly happy lives are at the heart of cul-de-sac by John Cariani which opens Saturday, April 29 at Half Moon Theatre.

Peanut Butter and Jelly for a Good Cause
Although students at the CIA are typically known for preparing gourmet food, it was the recent preparation of simple PB&J that drew the appreciation of many in the community.

CIA Inspires with New “Cooking with Lentils” Video Series
Chefs across any dining segment will find inspiration in a new series of video demonstrations from The Culinary Institute of America.

Sweet & Salty: Tastes of Cultural History
Over the course of the spring 2017 semester, juniors & seniors in the CIA’s Food History class have been researching & curating a museum exhibit for the public.

First Group of Students Earn New CIA Wine & Beverage Graduate Certificate
Nineteen students in the inaugural class of the new Wine and Beverage Graduate Certificate program at the CIA recently completed their studies.

Rising Star Chef Addresses CIA Graduates
Bryce Shuman, a 2015 Food & Wine Best New Chef and StarChefs.com New York City Rising Star Chef, spoke to graduates of the CIA at the college’s New York campus on March 24.

March 2017

Northern Dutchess Symphony Orchestra’s to Perform “American Songfest” Concert at the CIA
Pete Seeger and the Hudson River are the focus of NDSO’s “American Songfest” concert on Sat., Apr. 22 at 8 p.m. in the Marriott Pavilion at the CIA.

Half Moon Theatre Presents, Yours, Anne at the CIA
This spring, Half Moon Theatre presents a play based on Anne Frank’s diary called Yours, Anne at the CIA’s Marriott Pavilion.

CIA Instructor’s Cookbook Wins Prestigious Award
A faculty member at the CIA has won a prestigious award for his new cookbook for kids.

Three-Time Beard Semifinalist Delivers CIA Commencement Address
Nicholas Elmi, chef and owner of the acclaimed Restaurant Laurel in Philadelphia, spoke to the graduating class of the CIA at the college’s New York campus on March 3.

February 2017

Half Moon Theatre presents “Cover Girl,” a Cabaret at the CIA
Half Moon Theatre, the Hudson Valley’s regional professional theatre company, continues to celebrate its 10th anniversary season in 2017 on Saturday, March 4.

The CIA Honors a “Trio of Titans” at the 2017 Leadership Awards
After raising a record $1 million for student scholarships at the 2016 Leadership Awards gala, the CIA is setting its sights high for this year’s event.

Post Road Brew House Opens at the CIA
The CIA announced the opening of the newest restaurant by the CIA Restaurant Group on the Hyde Park, NY campus.

Newman’s Own CEO Speaks to CIA Graduates
Michael McGrath, chief executive officer for Newman’s Own, Inc., delivered the commencement address at the New York campus of the CIA on February 10.

CIA Collaborates in New Robotics Innovation Effort
The U.S. Department of Defense has awarded $80 million to a national public-private partnership in which the CIA a collaborating member.

The CIA at Copia Announces Grand Opening Celebration: February 18–19, 2017
The CIA at Copia, is pleased to invite visitors to attend its Grand Opening Celebration on Sat., Feb. 18 and Sunday, February 19.

The CIA Launches New Watermelon Video Series Online Learning Experience
Chefs across any dining venue will find inspiration in a new series of video recipe demonstrations introduced by the CIA.

January 2017

CIA President Once Again Named Among Most Powerful People in Food
For the third time in the last four years, Dr. Tim Ryan, president of the CIA, has been named to the Nation’s Restaurant News “NRN 50 Power List.”

Chef-Restaurateur Terrance Brennan Delivers Commencement Address at CIA
Terrance Brennan, executive chef at The Roundhouse in Beacon, NY, was the keynote speaker at commencement exercises at the New York campus of the CIA on January 20.

Nao Latin Gastro Bar to Host Dinner with Argentinian Winery Bodega Colomé
The CIA at San Antonio’s Nao Latin Gastro Bar will host an exclusive dinner and educational seminar with the legendary Argentinian winery Bodega Colomé.

Gatehouse Restaurant Opens at the CIA at Greystone
The CIA at Greystone opened Gatehouse Restaurant at its historic property in St. Helena on Saturday, January 21.

Half Moon Theatre Sizzles in 2017 at the CIA
Half Moon Theatre, the Hudson Valley’s regional professional theatre company, continues to celebrate its 10th anniversary season in 2017.

Broadway Star Craig Shulman Coming to the CIA
Craig Schulman, widely recognized as one of the premier talents from the world of Broadway, is the only actor in the world to have portrayed The Phantom in Andrew Lloyd-Webber’s The Phantom of the Opera, Jean Valjean in Les Misérables, and the title roles in Jekyll & Hyde.

The Restaurant at CIA Copia Now Open for Dinner
The Culinary Institute of America (CIA), the world’s premier culinary college, announces today the official opening of The Restaurant at CIA Copia.

Four CIA Grads Named Rock Star Chefs by Rolling Stone
According to a classic rock song, you know you’ve made it when you get your picture in “the Rolling Stone.”

December 2016

Christopher Kostow Speaks at CIA Commencement
Christopher Kostow, the renowned executive chef of The Restaurant at Meadowood, was keynote speaker during commencement exercises at the CIA at Greystone in St. Helena, CA on December 21.

Author and Culinary Consultant Jody Eddy Speaks to CIA Graduates
Cookbook author, food blogger, and culinary consultant Jody Eddy was keynote speaker at the CIA, San Antonio commencement ceremonies on December 21.

McIlhenny CEO Brings Heat to CIA Bachelor’s Graduation
In a pair of commencement ceremonies at the New York campus of the CIA, 175 new graduates launched careers in the exciting food world.

CIA Students are First U.S. Recipients of Special Certification From Government of Japan
Nine students at the CIA became the first American recipients of the Certification of Cooking Skills for Japanese Cuisine in Foreign Countries.

Fire in the Belly: Cultural Moments Around the Hearth and Table
Over the course of the fall 2016 semester, juniors and seniors in the CIA’s Food History class have been researching and curating a museum exhibit for the public.

Restaurant Associates CEO Dick Cattani Speaks to CIA Graduates
Dick Cattani, chief executive officer of Restaurant Associates, delivered the commencement address at the New York campus of the CIA on December 2.

November 2016

Three-Time Beard Nominee Returns to Alma Mater
Chip Smith, executive chef and co-owner of The Simone in New York City, was the graduation speaker at the New York campus of The Culinary Institute of America on November 11.

reThink Food® Attendees Taste the Future
More than 350 guests filled The Culinary Institute of America at Greystone November 4–6 for the third annual reThink Food® conference.

Students from the CIA Enjoy an Italian Food and Wine Day in New York City
Thirty-two students from The Culinary Institute of America will have a day of learning about authentic Italian food and wine in New York City on November 20.

A Sizzling Cabaret at the CIA: Mary Testa & Michael Starobin
Half Moon Theatre (HMT) presents award-winning Broadway sensations Mary Testa and Michael Starobin on Friday, November 18 and Saturday, November 19 at 7:30 p.m. at the Marriott Pavilion at The Culinary Institute of America (CIA).

The CIA Introduces “The CraftBeer.com Beer & Food Course” Online Learning Experience
The Culinary Institute of America (CIA) is offering an exciting new online class—“CraftBeer.com Beer & Food Course”—available at ciaprochef.com/beerandfood.

October 2016

Half Moon Theatre Announces its 10th Anniversary Season for 2016–17
Half Moon Theatre celebrates its 10th Anniversary Season in 2016–17 by showcasing sensational artists in acclaimed plays, musicals and cabarets that will bring the excitement of Broadway to the Hudson Valley.

Best Chef in the Northeast Speaks to CIA Graduates
Zakary Pelaccio, winner of the 2016 James Beard Foundation Award as Best Chef: Northeast, delivered the commencement address at the New York campus of The Culinary Institute of America on October 21.

The CIA at Copia to Open in Mid-November 2016
The world’s premier culinary college officially opens The Culinary Institute of America (CIA) at Copia in mid-November.

Arriba El Sur to Feature Exciting Events Open to the Public
Several of the exciting events taking place during Arriba El Sur, The Culinary Institute of America’s signature Latin Summit, are open to the public.

Notable Boston Chef/Restaurateur Ken Oringer Addresses CIA Commencement
Ken Oringer, executive chef and owner of several top Boston restaurants, returned to his alma mater to deliver the commencement address at the New York campus of The Culinary Institute of America on September 30.

Napa Valley Vintners Pledges $1 Million to the CIA at Copia
The Napa Valley Vintners (NVV) has joined the world’s premier culinary college by pledging $1 million over 10 years to support The Culinary Institute of America’s (CIA) new Copia campus in Napa.

September 2016

CIA Honored at Inaugural Taste Talks Food & Drink Awards
The Culinary Institute of America was an honoree at the newest, hippest awards night honoring the best of food and drink.

The CIA Introduces Brew U, a Beer Enthusiast and Education Festival
The Culinary Institute of America will host its first annual “Brew U” on the afternoon of Saturday, October 8, 2016 at The Egg and Student Commons at the CIA’s Hyde Park campus.

Singapore Hotelier/Restaurateur Delivers Keynote at the CIA Commencement
Loh Lik Peng, founder and director of the Unlisted Collection, delivered the commencement address to graduates of The Culinary Institute of America on September 15.

First-Ever U.S. Medalist at Bocuse d’Or Delivers Commencement Keynote
Philip Tessier, who led the American team to the silver medal at the 2015 Bocuse d’Or, delivered the commencement address at The Culinary Institute of America at Greystone in St. Helena, CA on September 9.

CIA Launches Advanced Japanese Cuisine Initiative
An innovative immersion into the cuisines and culture of Japan joins the course listings for the fall semester at The Culinary Institute of America. Advanced Cooking: Japanese Cuisine is a multi-faceted discovery of Japanese flavors, techniques, and food culture.

The CIA and the MIT Media Lab Announce the Third Annual reThink Food Conference
The third annual reThink Food conference—a joint initiative of The Culinary Institute of America and the MIT Media Lab—will be held November 4–6 at the CIA at Greystone in the Napa Valley.

Blue Apron Co-Founder Returns to CIA
One of America’s top young entrepreneurs returned to his alma mater on Friday, September 9, to deliver the commencement address.

Expanded Latin Summit to be Held at the CIA
The Culinary Institute of America is excited to announce Arriba El Sur, a four-day festival celebrating the gastronomy and wines of Argentina and Chile from Wednesday, October 26 to Saturday, October 29.

The CIA Brings Over 100 Jobs to Napa
The Culinary Institute of America (CIA) is hosting a job fair at its new location, The Culinary Institute of America at Copia, next week with the goal of hiring 100 employees bringing an influx of new jobs to the City of Napa.

August 2016

Consulting Division Launches New Website to Help Food Businesses Leverage CIA Intelligence
The consulting division of the world’s premier culinary college has launched a new website.

CIA to Launch Italian Cuisines Concentration
Future chefs and food business leaders studying at The Culinary Institute of America can now immerse themselves in an academic concentration in Italian cuisines and culture that includes a 15-week study trip to Italy.

Hudson River Sloop Clearwater Launches Chefs for Clearwater
Hudson River Sloop Clearwater announces Chefs for Clearwater, a new partnership of leading Hudson Valley chefs, The Culinary Institute of America (CIA), and Clearwater, aimed at spreading awareness of critical issues involving sustainability and food ethics, and how it relates to the Hudson Valley watershed.

How Swede it is: CIA Graduates Hear from Aquavit Owner Håkan Swahn
In a pair of commencement ceremonies at the New York campus of The Culinary Institute of America, 198 new graduates launched careers in the exciting food world.

July 2016

Future CIA Students Win SkillsUSA Culinary and Baking Competitions
Recent high school graduates who are continuing their education at The Culinary Institute of America won both the Culinary Arts and Commercial Baking categories at the 2016 SkillsUSA national championship in Louisville, KY in late June.

F&B Exec for Some of America’s Best Known Restaurants and Resorts Addresses CIA Graduates
Sabato Sagaria, chief restaurant officer for Union Square Hospitality Group (USHG), was commencement speaker at the New York campus of The Culinary Institute of America on July 8.

June 2016

Vive la France! Bastille Day in The Bocuse Restaurant at the CIA on July 14
Celebrate France’s National Day at a special lunch event in The Bocuse Restaurant on Thursday, July 14, 2016 at The Culinary Institute of America (CIA), in Hyde Park, NY.

Chef at 2015 Best New Restaurant in the U.S. Speaks to CIA Graduates
Markus Glocker, whose Bâtard in New York City won last year’s James Beard Foundation Award for Best New Restaurant, was commencement speaker at the New York campus of The Culinary Institute of America on June 17.

CIA Management Graduates Make Big Impact on World’s 50 Best Restaurants List
Bachelor’s degree graduates of The Culinary Institute of America figure prominently on the 2016 list of the World’s 50 Best Restaurants, announced this week.

The 2016 Menus of Change Annual Report
The 2016 Menus of Change Annual Report was released by The Culinary Institute of America and Harvard T. H. Chan School of Public Health at the fourth annual Menus of Change® leadership summit, held at the CIA’s Hyde Park, NY campus.

The CIA Announces Pigs, Pints, & Mojitos
A rare opportunity to experience a unique style of cooking will take place on July 16 at The Culinary Institute of America (CIA) in Hyde Park.

Menus of Change: For Change Makers, Live or Online
For the fourth year, more than 400 executives, experts, and innovators in food, foodservice, health and nutrition, and sustainability will come together for the Menus of Change® leadership summit, which is co-presented by The Culinary Institute of America and Harvard T. H. Chan School of Public Health.

Dirt Candy’s Amanda Cohen is Commencement Speaker at the CIA
Amanda Cohen, chef and owner of New York City’s award-winning Dirt Candy restaurant, was commencement speaker at The Culinary Institute of America on May 27.

May 2016

Activist to Lecture at the CIA About Restaurant Labor Practices
Restaurant industry labor activist Saru Jayaraman will be speaking at The Culinary Institute of America on Thursday, June 9.

The CIA Celebrates 70 Years of Excellence
The Culinary Institute of America—the college that has launched the careers of thousands of culinary leaders around the world—is celebrating seven decades of education excellence.

The CIA Hosts Sommelier Summit
The Culinary Institute of America at Greystone hosted its second annual CIA Sommelier Summit from April 24–26.

The CIA Challenges Chefs to Rethink the “Protein Portfolio” on Their Menus
As part of ongoing efforts to advance healthier, more sustainable food choices, the CIA today released two evidence-based documents that challenge chefs and foodservice professionals to reimagine traditional roles for animal and plant protein on American menus: The Protein Flip and Protein Plays.

Bowtie-and-Overalls-Clad Farmer Lee Jones Delivers Commencement Address at the CIA
Sustainable agriculture pioneer Farmer Lee Jones spoke to graduates at the New York campus of The Culinary Institute of America on May 6.

Almost 200 Graduate from The Culinary Institute of America in Two Ceremonies
In a pair of commencement ceremonies at the New York campus of The Culinary Institute of America, 198 new graduates launched careers in the exciting food world.

A Sold-out Gathering Celebrates New York Dining Legends at the 2016 CIA Leadership Awards
The Culinary Institute of America held its annual Leadership Awards event at the Milstein Hall of Ocean Life at the American Museum of Natural History in New York City on April 28.

April 2016

The Tavern at American Bounty Opens with a New Look
Renovations were made to the lounge at The Culinary Institute of America’s award-wining American Bounty Restaurant to create The Tavern at American Bounty.

Creativity and Community Sparked at Worlds of Flavor: On Fire
The theme of the 18th Worlds of Flavor® International Conference and Festival, On Fire, set out to rekindle culinary passion, set a flame under creativity, and stir the embers of varied cultures to spark innovation.

Celebrated Houston Chef Justin Yu Delivers CIA Commencement Address
Justin Yu, executive chef and co-owner of Oxheart and Public Services Wine & Whisky in Houston, was the keynote speaker during commencement ceremonies at The Culinary Institute of America, San Antonio on April 15.

Edlong Dairy Technologies Endows Scholarship for Culinary Science Majors at the CIA
Edlong Dairy Technologies, a global designer and manufacturer of dairy flavors and ingredients headquartered in Chicago, IL, has made a major gift to The Culinary Institute of America to educate the flavor scientists of tomorrow.

The CIA Celebrates 10 Years in San Antonio
The Culinary Institute of America marks 10 years in San Antonio at Historic Pearl this year.

The Culinary Institute of America Devotes Day to Danny Meyer and Union Square Hospitality Group
Instead of attending their usual cooking, baking and pastry, management, science, and liberal arts courses on April 11, students at The Culinary Institute of America experienced a one-of-a-kind day devoted to famed New York City restaurateur Danny Meyer.

The Melt CEO Jonathan Kaplan Tells Graduates at The Culinary Institute of America to “Dream Big”
Jonathan Kaplan, founder and CEO of The Melt, delivered the commencement address at The Culinary Institute of America at Greystone in St. Helena, CA on April 15, where he advised associate degree recipients to set their career goals high.

San Antonio High School Students Compete for Scholarships to The Culinary Institute of America
Students from three San Antonio-area high schools will be competing for scholarships to The Culinary Institute of America at a cook-off at the college on Saturday, April 16.

The CIA Introduces “The Incredible Edible Egg” Online Learning Experience
The Culinary Institute of America (CIA) presents a free online learning course—“The Incredible Edible Egg”—available now online.

Copia is New Home of The Oxbow School’s Visiting Artist Lecture Series
The Culinary Institute of America at Copia is the new host venue for The Oxbow School’s Visiting Artist Lecture Series.

March 2016

Ken Halliday Speaks to Graduates of Two CIA Programs
Ken Halliday, former CEO of Silver Ventures in San Antonio, TX, was keynote speaker at the March 24 graduation ceremony for the Accelerated Wine and Beverage and Accelerated Culinary Arts certificate programs at The Culinary Institute of America at Greystone in St. Helena, CA.

Gourmet Food Purveyor Ariane Daguin Speaks to Graduates at The Culinary Institute of America
Ariane Daguin, owner and CEO of the gourmet food supplier D’Artagnan, was keynote speaker at commencement exercises at the New York campus of The Culinary Institute of America on March 24.

The CIA Launches New Turkey Video Series Online Learning Experience
The Culinary Institute of America presents a new, free video series all about turkey in world flavors—available now.

Northern Dutchess Symphony Orchestra Premieres Walkway Over the Hudson on April 2
Northern Dutchess Symphony Orchestra highlights its 10th anniversary season with the premiere of Walkway Over the Hudson, an original symphonic work commissioned by NDSO and written by Ben Kutner, a 24 year-old New York-based composer.

The Culinary Institute of America Nears Full Sustainability in Seafood Purchasing
As the world’s premier culinary college, The Culinary Institute of America strives to be a responsible steward of the environment and to instill the importance of sustainability to its students—the food industry’s future thought leaders and policymakers.

The CIA Introduces “Trending Tomatoes: Fresh Flavors and New Recipes” Online Learning Experience
The Culinary Institute of America presents a free online learning course, “Trending Tomatoes: Fresh Flavors and New Recipes,” available now.

“Samplings” Classes Get Food Enthusiasts Into the Kitchens at The Culinary Institute of America
Food enthusiasts in the San Antonio area who have been thinking about taking a cooking class at The Culinary Institute of America now have a perfect opportunity to “sample” the experience.

Chef James Kent Returns to Site of Bocuse d’Or USA Victory
James Kent, executive chef at New York City’s NoMad, was graduation speaker at the New York campus of The Culinary Institute of America on March 4. In 2010, as line cook at Eleven Madison Park, Chef Kent won the Bocuse d’Or USA finals held at the CIA.

The CIA to Host Benefit Supporting Valley Fire Victims
The Culinary Institute of America at Greystone is hosting a wine tasting and auction on Sunday, March 20, with proceeds earmarked to help those affected by last September’s Valley Fire.

Half Moon Theatre’s 6th Annual Ten Minute Play Festival Celebrates “The Tasting Menu” at the CIA, March 11–12
Half Moon Theatre presents its 6th annual Ten Minute Play Festival March 11–12 at The Culinary Institute of America’s beautiful Marriott Pavilion.

The CIA Introduces “How Do You Say Umami in Italian?” Online Learning Experience
The Culinary Institute of America presents a free online learning course—“How Do You Say Umami in Italian?”—available now.

The Culinary Institute of America Announces Return of Popular CIA Bakery Café on March 9
The Culinary Institute of America at San Antonio is excited to announce the return of the popular CIA Bakery Café to Pearl on Wednesday, March 9.

ESPN Features CIA Basketball Team in Humorous Segment
While a trip to the Final Four is not in their immediate future, the basketball team at The Culinary Institute of America recently received national recognition from ESPN.

February 2016

The CIA at Greystone to Host First-Ever Beefsteak on March 12
The Culinary Institute of America at Greystone announced today its inaugural Beefsteak will take place on Saturday, March 12 from 6 to 9 p.m.

Founder of Connecticut-based Restaurant Group Delivers Commencement Address at the CIA
Andy Pforzheimer, founder and CEO of Barteca Restaurant Group, was the keynote speaker for graduation ceremonies at the New York campus of The Culinary Institute of America on February 12.

The Culinary Institute of America and Architectural Resources Group Team Up to Reinvent Copia at Napa
The Culinary Institute of America (CIA) has appointed the San Francisco-based Architectural Resource Group (ARG) to oversee the design and redevelopment of the college’s newest facility, the former site of Copia in the city of Napa, CA.

The Culinary Institute of America’s Restaurant Pops-Up Again
The CIA Restaurant Group announces the re-opening of its popular Pangea restaurant at the Hyde Park campus of The Culinary Institute of America.

Upcoming Lecture at The Culinary Institute of America Explores Whether Racism Factors into How Food is Produced and Shared
Educator, farmer, and food justice activist Leah Penniman will speak about racism and food at The Culinary Institute of America on Wednesday, February 17.

Alumnus Managing One of NYC’s Top New Restaurants Returns to the CIA as Graduation Speaker
Eamon Rockey, general manager of the highly regarded Betony restaurant in New York City, delivered the commencement address at the New York campus of The Culinary Institute of America on January 22.

The Culinary Institute of America Appoints VP of Enrollment Management
The Culinary Institute of America has appointed Jacquelyn (Jackie) Nealon as the college’s vice president of enrollment management.

CIA President Named One of the Most Powerful People in Food for 2016 by Two Media Outlets
President Tim Ryan of The Culinary Institute of America has been selected as one of the most powerful people in the food world for 2016 by the Daily Meal and Nation’s Restaurant News.

The Culinary Institute of America, San Antonio Announces Five Special Pop-Up Latin-Themed Dinners In 2016
The ultimate opportunity for the serious food enthusiasts is being offered for a limited time at The Culinary Institute of America (CIA), San Antonio.

January 2016

The Culinary Institute of America at Copia Announces Establishment of the Chuck Williams Culinary Arts Museum
A museum honoring Charles E. “Chuck” Williams—the man who reshaped the way America cooks and the visionary behind Williams-Sonoma—will be the centerpiece of The Culinary Institute of America (CIA) at Copia.

“Victorian Era Meets Rock & Roll” When Northern Dutchess Symphony Orchestra Performs the Music of Gilbert and Sullivan and Andrew Lloyd Webber
The Northern Dutchess Symphony Orchestra will bring together the restrained tunes of Gilbert and Sullivan and the irreverent music of Andrew Lloyd Webber for a dramatic evening of British theatre favorites that will include Phantom of the Opera, Evita, Jesus Christ Superstar, The Mikado, and The Pirates of Penzance.

December 2015

CIA San Antonio Success Story Returns to Deliver Commencement Address
Diego Galicia, chef and co-owner of Restaurant Mixtli and Mezcalería Mixtli in San Antonio, spoke to graduates of The Culinary Institute of America on December 18.

SPQR Chef Welcomes CIA Graduates to Alumni Family
Matthew Accarrino, executive chef at San Francisco’s SPQR and a 1998 graduate of The Culinary Institute of America, was commencement speaker at the college’s California campus on December 18.

College and University Leaders Convene to Advance Plant-Forward Menus and a National Research Agenda for Food Systems Change
On October 26, 62 representatives from colleges and universities across the United States gathered for the inaugural summit of a groundbreaking initiative: the Menus of Change University Research Collaborative (MCURC).

Cruise Line Executive Addresses Baccalaureate Commencement
Christopher Prelog, vice president of hotel operations for Seabourn, delivered the keynote address at baccalaureate commencement ceremonies at the New York campus of The Culinary Institute of America on December 17.

Celebrated Pastry Chef Dominique Ansel of Cronut™ Fame Speaks to Graduates
Dominique Ansel, the pastry chef behind the Cronut craze, advised graduates of The Culinary Institute of America to remain true to themselves in an industry that can be challenging.

The Brewery at the CIA “Taps” Into Chefs’ Interest in the Art & Science of Brewing
The Culinary Institute of America has introduced the first three beers brewed on campus as part of the college’s new Art & Science of Brewing elective.

Student-Curated Museum Exhibit at The Culinary Institute of America
As an independent study project at The Culinary Institute of America, an Applied Food Studies major has curated a food history exhibit at the college’s Conrad N. Hilton Library in Hyde Park.

James Beard Semifinalist Restaurateur Delivers Commencement Address
Kevin Boehm, co-founder of the Chicago-based Boka Restaurant Group, was guest speaker at commencement ceremonies at the New York campus of The Culinary Institute of America on November 24.

Celebrated New York State Brewer Joins The Brewery at the CIA
Hutch Kugeman has been named opening head brewer for The Brewery at the CIA, a new educational facility at The Culinary Institute of America created in partnership with Brooklyn Brewery.

November 2015

Spring Classes Now Open for Registration at The Food Business School of the CIA
The Food Business School (FBS), the center for executive education of The Culinary Institute of America, is accepting registration for its spring courses, including its first-ever offering in New York.

Book Your Family Holiday Outing Now!
Buy your theatre tickets and make your CIA restaurant reservations now for this funny, dynamic, and fast-paced new adaptation of a favorite holiday classic!

FOCUS Brands Chairman Speaks to Grads
Steve Romaniello, chairman of the board of FOCUS Brands, delivered the keynote address at commencement ceremonies at the New York campus of The Culinary Institute of America on November 6.

Latest in Food Innovation Revealed at reThink Food
More than 350 guests—food industry leaders; academics and innovators in R&D, technology, and consumer package goods; marketers; and others in related fields—filled The Culinary Institute of America at Greystone November 6–8 for the second annual reThink Food conference.

Student-Run Benefit at The Culinary Institute of America Celebrates Beer
The senior class of The Culinary Institute of America presents Cheers to the Beers at the college’s campus in Hyde Park, NY on Saturday, November 14, beginning at 6 p.m.

The Culinary Institute of America Returns the F.A.V.O.R.
Starting with Veterans Day 2015, those who served in the United States military will receive discounts to the restaurants at The Culinary Institute of America in Hyde Park, NY.

Nao Latin Gastro Bar Announces Opening, New Menu, and Expanded Hours
Following the announcement of changes to its signature restaurant, The Culinary Institute of America at San Antonio is excited to announce the official re-opening of Nao Latin Gastro Bar.

The Culinary Institute of America Brings New Life to Copia
The world’s premier culinary college, The Culinary Institute of America, has acquired the building and adjacent land that once served as Copia: The American Center for Wine, Food and the Arts in the City of Napa.

October 2015

The Culinary Institute of America Elects Jon Luther Chairman of the Board
Highly regarded restaurant industry executive Jon Luther was elected the 18th chairman of the board of The Culinary Institute of America during board meetings at the college’s New York campus on October 7.

One of World’s Most Powerful Arab Women Delivers Graduation Address
Christine Assouad Sfeir, CEO of two major Middle East restaurant companies, spoke to graduates at the New York campus of The Culinary Institute of America on October 16.

The Culinary Institute of America and Hormel Foods Announce the 16 Chefs Chosen for Their Fourth Culinary Leadership Class
The successful Culinary Enrichment and Innovation Program (CEIP), a collaboration between The Culinary Institute of America (CIA) and the Foodservice Division of Hormel Foods (NYSE: HRL) has announced the 16 students who will comprise its CEIP Class of 2016.

Singapore Restaurateur Tjioe Delivers Keynote at the CIA Commencement
Andrew Tjioe, president of the Restaurant Association of Singapore and executive chairman of Tung Lok Restaurants, Ltd., delivered the commencement address to graduates of The Culinary Institute of America in September.

High School Students Learn About Careers in the Food World During Program at Ellis Tech
The Culinary Institute of America in Hyde Park, NY visited Harvard H. Ellis Technical High School in Danielson, CT on October 5 for “Teaching with the CIA” day.

The Culinary Institute of America and the MIT Media Lab Present Second Annual reThink Food
The second annual reThink Food conference—a joint project of The Culinary Institute of America and the MIT Media Lab taking place November 6–8 at the CIA’s Napa Valley campus—tackles the complex landscape that food and technology shares, from generating trust with consumers and funding tomorrow’s changemakers to transparency in supply chains and the future of healthcare’s impact on food and agriculture.

September 2015

Event Planner for the Stars Marcy Blum Speaks to Graduates of Her Alma Mater
Marcy Blum, founder and CEO of Marcy Blum Associates, delivered the keynote address during commencement ceremonies at the New York campus of The Culinary Institute of America on September 25.

Business Innovation Students at The Culinary Institute of America Launch Restaurant Concept
With the opening of the Leyenda quick-service Mexican concept on September 14, the first class of The Culinary Institute of America’s Intrapreneurship academic concentration began the new semester by putting its business innovation ideas into practice.

Three Graduations in One Day for The Culinary Institute of America
Three campuses of The Culinary Institute of America across the United States bestowed associate degrees in culinary arts and baking and pastry arts on September 4.

August 2015

The Culinary Institute of America to be Featured on Ghost Hunters
The Syfy network’s popular Ghost Hunters program is featuring the New York campus of The Culinary Institute of America in its new season.

Longest-Running College Fire Academy in New York State Educate CIA RAs
Before college students return for the fall semester, the Residence Life staff at The Culinary Institute of America received hands-on training in fire prevention and suppression with the goal of keeping students safe in their residence halls.

Future CIA Students Sweep SkillsUSA Cooking Competition
Recent high school graduates who are continuing their education at The Culinary Institute of America swept the top three spots at the 2015 SkillsUSA national championship in Culinary Arts.

The Culinary Institute of America and Taste NY Announce Late Summer and Fall Dinners and Enthusiast Classes
The Culinary Institute of America (CIA) and Taste NY are pleased to announce a series of special Dining Series events and classes for food and beverage enthusiasts that feature New York State products.

From the CIA—Actress Sutton Foster Headlines New Half Moon Theatre Season
Half Moon Theatre (HMT), the Hudson Valley’s professional regional theatre, is thrilled to announce its continued partnership with The Culinary Institute of America, which includes a full season of inventive theatrical and culinary programming from September 2015 through May 2016.

“Supermensch” Talent Manager Who Made Chefs Famous Speaks to Graduates
Graduates of The Culinary Institute of America on July 23 heard from one of the most important names in the food world that people don’t know.

Aureole Executive Chef Delivers Graduation Keynote Address
Marcus Gleadow-Ware, executive chef at New York City’s Aureole, was commencement speaker at the New York campus of The Culinary Institute of America on July 24.

July 2015

Master Chef Who Cooked Around the World Tells CIA San Antonio Graduates That Education is a Lifelong Journey
Fritz Gitschner, one of 68 Certified Master Chefs in the United States, delivered the commencement address at The Culinary Institute of America, San Antonio on July 2.

Grad Speaker Personifies Success in Fast Casual Dining
Nate Appleman, culinary manager for Chipotle Mexican Grill and ShopHouse Southeast Asian Kitchen, delivered the keynote address during commencement ceremonies at the New York campus of The Culinary Institute of America on July 2.

June 2015

“The Egg” Hatches at The Culinary Institute of America
Many colleges are trying to make student dining more enjoyable for their students. But what’s the right solution for the students with most discerning tastes in the country?

The 2015 Menus of Change Annual Report: Innovation and Plant-Forward Menus Are on the Rise, but So Are Consumer Confusion and Climate and Water Impacts
The 2015 Menus of Change Annual Report was released at the 3rd Annual Menus of Change® Leadership Summit, held for the first time at the Hyde Park, NY campus of The Culinary Institute of America, which presents the initiative in partnership with Harvard T. H. Chan School of Public Health.

Best Chef in the West Delivers Commencement Address at CIA’s East Coast Campus
Stuart Brioza, chef and owner of the highly acclaimed State Bird Provisions in San Francisco, delivered the keynote address during commencement ceremonies at the New York campus of The Culinary Institute of America on June 12.

Menus of Change for Intrapreneurs, Live or Online
For the third year, more than 350 executives, experts, and innovators in food, foodservice, health and wellness, and nutrition and environmental science will come together for the Menus of Change® leadership summit, which is co-presented by The Culinary Institute of America and Harvard T. H. Chan School of Public Health.

May 2015

Half Moon Theatre’s 5th Annual Ten Minute Play Festival at The Culinary Institute of America
Half Moon Theatre will close its exciting inaugural season at The Culinary Institute of America with its fifth annual Ten Minute Play Festival.

Jacques Pépin Delivers Commencement Address, Receives Honorary Doctorate from The Culinary Institute of America
Famed chef and television personality Jacques Pépin was awarded an honorary Doctor of Humane Letters degree from The Culinary Institute of America after delivering the commencement address at the college’s New York campus on May 22.

The Culinary Institute of America and Hormel Foods Open Applications for Fourth Culinary Leadership Class
Applications for the fourth class of the Culinary Enrichment and Innovation Program (CEIP) are now open.

The Culinary Institute of America Names New Managing Director for San Antonio Campus
Food and beverage executive Fernando Salazar has been named the new managing director of The Culinary Institute of America (CIA), San Antonio, effective June 1.

Wine Industry Leaders Converge on The Culinary Institute of America for First Sommelier Summit
The Culinary Institute of America hosted the inaugural CIA Sommelier Summit with more than 130 sommeliers converging on the college’s Greystone campus in St. Helena, CA in late April.

Atlantic Sturgeon Sculpture Unveiled on Hyde Park Campus
A 12-foot sculpture of an Atlantic sturgeon made of used cutlery was unveiled at The Culinary Institute of America in Hyde Park on May 13.

A Stellar Gathering to Celebrate Women Chefs—The 2015 CIA Leadership Awards
The Culinary Institute of America held its annual Leadership Awards event at the Milstein Hall of Ocean Life at the American Museum of Natural History in New York City on April 30.

Nutrition Education Scholar Delivers Commencement Address
Dr. Cheryl Achterberg, dean of the College of Education and Human Ecology at The Ohio State University, delivered the keynote address during commencement ceremonies at The Culinary Institute of America’s New York campus on May 6.

April 2015

Governor Cuomo Announces The Culinary Institute of America as Education Partner for Taste NY Program
Governor Andrew M. Cuomo today named The Culinary Institute of America an education partner for the Taste NY program via a partnership between the state and the college to promote New York’s food and beverage industries.

Asian Flavors Come Alive at Worlds of Flavor
The trend to Asian tastes and techniques has been growing exponentially in the U.S. for years. It never came together with such enthusiasm and promise as it did at the 17th Worlds of Flavor® International Conference and Festival.

Bay Area Restaurateur/Entrepreneur Pascal Rigo Addresses CIA Commencement
Restaurateur and entrepreneur Pascal Rigo delivered the commencement address at The Culinary Institute of America at Greystone on April 17.

First Baking and Pastry Arts Majors Graduate from CIA San Antonio
Francisco Migoya, head chef at The Cooking Lab and former executive pastry chef at the renowned French Laundry restaurant, delivered the commencement address at The Culinary Institute of America, San Antonio on April 17.

Linton Hopkins Returns to Alma Mater
Linton Hopkins, a 1995 graduate of The Culinary Institute of America and James Beard Foundation Award winner, spoke to 98 recipients of associate degrees in culinary arts and baking and pastry arts at the CIA’s New York campus on April 17.

National Restaurant Association Chair Speaks to Baccalaureate Graduates
Jack Crawford, chairman of the National Restaurant Association, delivered the baccalaureate commencement address at The Culinary Institute of America’s New York campus on April 16, 2015.

Renowned Jesuit Philosopher Pierre Teilhard de Chardin, Who Died 60 Years Ago, is Buried at the CIA
An unpretentious headstone in a cemetery on the grounds of The Culinary Institute of America marks the final resting place of one of the great thinkers of the 20th century.

How Individuals Can Make a Difference in Feeding Nine Billion People
What can Americans do about the challenge of providing enough food for the growing population of the planet? Gidon Eshel, PhD, will share his perspectives on this subject at The Culinary Institute of America on Tuesday, April 7.

Half Moon Theatre Puts its Unique Spin on the Longest Running Musical Hit
Half Moon Theatre opens its inaugural spring season at The Culinary Institute of America with the beloved classic, The Fantasticks, the world’s longest-running musical that has entranced generations of audiences the world over.

March 2015

Peter Mondavi, Jr. Speaks to Graduates of Two CIA Programs
Peter “Pete” Mondavi, Jr., scion of one of Napa Valley’s leading winemaking families, was keynote speaker at the March 27 graduation ceremony for the Accelerated Wine and Beverage and Accelerated Culinary Arts certificate programs at The Culinary Institute of America at Greystone in St. Helena, CA.

Debra Ponzek ’84 Delivers Commencement Address
Debra Ponzek, chef/owner of Aux Délices and Aux Délices Events in Fairfield County, CT, challenged graduates of The Culinary Institute of America to be not only skilled professionals, but also good colleagues and co-workers.

San Diego’s Chef of the Year Addresses Commencement
William Bradley, U-T San Diego’s 2014 Chef of the Year and the director and executive chef of Addison at San Diego’s Grand Del Mar Resort, advised graduates of The Culinary Institute of America to continue learning from mentors, then become a mentor for the next generation.

The Story of an American Dream and Italian Cuisine Now on Exhibit at The Culinary Institute of America
To mark the centennial of Francesco “Frank” Giambelli’s birth, a new addition to The Culinary Institute of America’s Archives and Special Collections is now on exhibit in the college’s Conrad N. Hilton Library in Hyde Park.

Student and Staff Member Head to Honduras for Coffee Education Program
Kelsey Woodworth, an applied food studies major at The Culinary Institute of America, is in Central America for a once-in-a-lifetime opportunity to learn all about coffee from the plant to the cup.

February 2015

Registration Opens for The Food Business School of The Culinary Institute of America
The Food Business School (FBS), the new center for executive education of The Culinary Institute of America, today opened registration for its Spring 2015 session and announced a suite of innovative educational programs taught by expert faculty.

Asian Cuisines Lead Today’s Biggest Trends Thanks to Unparalleled Techniques and Ingredients
Firmly grounded at the intersection of tradition and innovation, Asia is setting the stage for 21st-century culinary exploration and challenging today’s chefs and restaurateurs from San Francisco to San Sebastián to re-imagine possibilities around menu design, recipe development, and flavor discovery.

Celebrating Women at the 2015 Augie Awards Dinner
The Culinary Institute of America will celebrate women chefs and restaurateurs at the 2015 Augie Awards™ leadership dinner.

Modern-Day Shepherd Keith Martin Speaks to Graduates
Keith Martin, owner and farmer at Elysian Fields Sheep Farm in Pennsylvania, challenged graduates of The Culinary Institute of America to commit themselves to success.

The Culinary Institute of America Appoints VP of Finance
The Culinary Institute of America has appointed Maria Krupin as the college’s vice president of finance.

The Culinary Institute of America Appoints VP of Strategy
The Culinary Institute of America has appointed Rose S. Wang as the college’s vice president of strategy.

January 2015

Internationally Respected Houston Chef Speaks to CIA San Antonio Graduates
Charles M. Carroll, an executive chef in Houston and vice president of the World Association of Chefs Societies (WorldChefs), challenged graduates of The Culinary Institute of America to work harder than everyone else to achieve success.

CIA Graduate Leads Team USA to Best-Ever Finish at Bocuse d’Or
On January 28, the American team competing at the world-renowned Bocuse d’Or made culinary history when a graduate of The Culinary Institute of America ascended the medal stand for the first time.

President of Wolfgang Puck Worldwide Delivers Commencement Address
Joe Essa, head of one of three companies that make up the empire of legendary chef Wolfgang Puck, advised graduates of The Culinary Institute of America to work smart.

Jones Dairy Farm Sponsors Teaching Kitchen at The Culinary Institute of America’s New Student Commons
The Culinary Institute of America is naming the high-volume-production teaching kitchen in its new Student Commons at the Hyde Park campus after Jones Dairy Farm, in recognition of the company’s ongoing support of the college.

PepsiCo “Game Day Grub Match” Finalists Selected
After a thrilling cook-off, two teams of student chefs from The Culinary Institute of America are one step closer to Super Bowl glory.

The Culinary Institute of America Opens New Pop-Up Restaurant
The CIA Restaurant Group has a new addition to its slate of restaurants at the Hyde Park campus of The Culinary Institute of America.

PepsiCo Launches “Game Day Grub Match” to Find the Next Great Super Bowl Dish
The road to the Super Bowl includes a new stop this year: the kitchens of the world’s most distinguished culinary college.

Oxbow Public Market Founder Steve Carlin Speaks to Graduates
Steve Carlin, the founder of Napa’s Oxbow Public Market, provided advice for career success to graduates of The Culinary Institute of America at Greystone on December 19.

3D Systems Partners with The Culinary Institute of America to Advance Food 3D Printing
3D Systems (NYSE:DDD) announced today a partnership with The Culinary Institute of America (CIA) to provide faculty and students the opportunity to explore the intersection of 3D printed food and artisan culinary methods.

December 2014

Two Leading Women Executives Speak at CIA Graduations
The Culinary Institute of America wrapped up 2014 with two graduations at the college’s Hyde Park campus. A total of 190 students earned degrees during the ceremonies, receiving inspiration and advice from a pair of prominent hospitality executives.

CIA Provides Scholarships to Winners of NAACP Culinary Competition
For the third straight year, the winner of the culinary competition at the NAACP’s Academic Cultural Technology & Scientific Olympics (ACT-SO) will be enrolling at The Culinary Institute of America.

The CIA and Restaurant Associates Announce New Partnership Designed to Accelerate Innovation in Contract Foodservice Operations of the Future
The Culinary Institute of America (CIA) and Restaurant Associates (RA) have formed a strategic partnership geared towards fostering future creativity, innovation, and “intrapreneurial” thinking in the contract foodservice sector of the foodservice industry.

Starr Restaurants’ Erik Battes Delivers Commencement Address
Erik Battes, corporate executive chef for Philadelphia-based Starr Restaurants, told graduates of The Culinary Institute of America that they will encounter obstacles during their careers but to be successful, they must analyze and tackle those obstacles.

November 2014

CIA Striker is HVIAC Soccer Player of the Year
Sophomore Dan Landon (Johnsburgh, IL) of The Culinary Institute of America was named the Hudson Valley Intercollegiate Athletic Conference (HVIAC) Soccer Player of the Year for 2014.

Culinary Science is Focus of CIA Display at New York Show
A sugar chandelier partially created using a 3-D printer was just one of the components of the cutting-edge display The Culinary Institute of America entered in the 146th Salon of Culinary Art during the International Hotel/Motel & Restaurant Show in New York City on November 9.

CIA Enters Dual Credit Program with Houston High Schools
The Culinary Institute of America and the Houston Independent School District (HISD) in Texas have created an educational partnership in which students can earn their first semester of CIA college credit during their junior and senior years of high school.

CIA Releases New Drone Footage
There is no longer any need for clandestine operations to get a deciphered look inside the CIA. New drone footage released by the CIA provides an unprecedented glimpse at the not-so-secret Hyde Park, NY campus of The Culinary Institute—the “other” CIA.

Fifteen Top UK Chefs Come to CIA to Honor Their Mentor
Fifteen top chefs from the United Kingdom were all at The Culinary Institute of America on November 7, when their mentor Michel Roux, Sr. delivered the commencement address at the college.

Food and B2B Media Veteran Joins CIA Staff
The Culinary Institute of America announces the appointment of Scott Allmendinger as co-director of CIA Consulting, effective November 3.

reThink Food Conference Ignites Transformative Ideas About the Future of Food
More than 350 executives, thought leaders, and innovators in technology, behavior, design, and food gathered this past weekend at The Culinary Institute of America at Greystone in the Napa Valley for the first edition of reThink Food.

The CIA Introduces The Food Business School, the World’s First Business School for Food Innovation and Entrepreneurship
The Culinary Institute of America (CIA) today announced plans to launch The Food Business School (FBS), its new center for executive education.

Vintage Menu Art is Rediscovered through New Partnership Between The Culinary Institute of America and Cool Culinaria
The Culinary Institute of America has partnered with Cool Culinaria to bring the CIA’s extensive collection of over 30,000 menus to new audiences in the form of archival prints, notecards, coasters, mugs, tea towels, placemats, and other products.

October 2014

“Coolest” Houston Chef Robert Del Grande Speaks to Graduates About the Importance of Enthusiasm
Robert Del Grande, executive chef and partner of Houston’s Schiller Del Grande Restaurant Group, advised graduates of The Culinary Institute of America that enthusiasm will be the key to their career success.

Heat Up Autumn Nights with the Hit Music of Kander and Ebb’s The World Goes ’Round
Join us November 1–16 as Half Moon Theatre Company (HMT) kicks off its sizzling Fall/Winter season at The Culinary Institute of America with The World Goes ’Round, a stunning revue of the music of Tony Award-winning songwriters Kander and Ebb.

The Creator of Molecular Gastronomy is Coming to the CIA
The public is invited to meet the legendary French chemist and culinary science expert who coined the term “molecular gastronomy.” Hervé This (pronounced “Teess”), will be at The Culinary Institute of America in Hyde Park on Friday, October 31.

Chef/Partner of Boston’s Hottest New Restaurant Returns to Alma Mater
Jeremy Sewall, executive chef of three popular Boston-area restaurants, reminded graduates of The Culinary Institute of America that their education will open doors, but they still need to put in the hard work and push themselves to be their best.

Dr. Tim Ryan, President of The Culinary Institute of America, Receives the First-Ever Visionary Award from the Hudson Valley Food & Beverage Alliance
More than 400 industry leaders and business owners from the alcoholic beverage industry gathered on October 9 at the Hudson Valley Beer, Wine & Spirits Summit 2.0 at The Culinary Institute of America in Hyde Park, NY.

Historical Recipe Pamphlets on Exhibit at The Culinary Institute of America
Advertisements for everything from 19th century tonics to Crisco are part of a new exhibit opening on October 15 at The Culinary Institute of America in Hyde Park.

Italy’s Most Famous Chef Coming to the CIA
The public is invited to meet Italy’s most famous chef, Massimo Bottura, at The Culinary Institute of America in Hyde Park on Tuesday, October 14.

The CIA Introduces “The Professional Chef Discovers Maine Lobster” Online Learning Experience
The Culinary Institute of America has launched a free online learning course, “The Professional Chef Discovers Maine Lobster.”

Trendsetting Gluten-Free Chef Speaks to CIA Graduates
Franklin Becker, chef/owner of The Little Beet in New York City, delivered the commencement address at The Culinary Institute of America (CIA) on September 26.

September 2014

The Culinary Institute of America and Millbrook Vineyards & Winery Partner to Create the 24th Annual Harvest Party
The world’s premier culinary college and one of the Hudson Valley’s best-known wineries are working together to produce Millbrook Vineyards & Winery’s 24th Annual Harvest Party on Saturday, October 18.

Tokyo Chef-Restaurateur David Myers Inspires Graduates of The Culinary Institute of America, Singapore
David Myers, chef and owner of two restaurants in Tokyo’s Ginza Mitsukoshi shopping center, delivered the commencement address to graduates of The Culinary Institute of America (CIA), Singapore on Tuesday, September 16

Beckstoffer Encourages CIA Graduates to Preserve Agriculture
Andy Beckstoffer, founder and owner of Beckstoffer Vineyards in the Napa Valley, encouraged students graduating last week from The Culinary Institute of America at Greystone to remember the agricultural heritage they’ve experienced in the surrounding Wine Country, and help to preserve it.

CIA Announces Major in Applied Food Studies
The Culinary Institute of America (CIA) is launching a new bachelor’s degree major in applied food studies, with classes to begin in January 2015 at the CIA’s Hyde Park campus.

The CIA and Half Moon Theatre Announce a New Partnership Designed to Combine the Performing Arts and the Culinary Arts Under One Roof in the College’s New Marriott Pavilion
The Culinary Institute of America and Half Moon Theatre, the Hudson Valley’s leading year-round professional theatre company, are excited to announce a partnership that will bring New York-style theatrical performances to the Hyde Park campus of the world’s premier culinary college.

New York City Chef-Restaurateur Frank Crispo Addresses Graduates
Frank Crispo, chef and owner of Crispo Restaurant in Manhattan’s West Village, provided practical advice to new graduates of The Culinary Institute of America (CIA) on Friday, September 5, 2014.

Three CIA Restaurants Earn Achievement of Excellence Awards
Twenty restaurants across the United States were recipients of 2014 Achievement of Excellence Awards from the American Culinary Federation (ACF) this summer.

August 2014

The Culinary Institute of America at Greystone: Campus Operations Undisturbed By Recent Earthquake
Early Sunday morning, a 6.0-magnitude earthquake hit Northern California. The cities of Napa and American Canyon were the most affected.

CIA Conference Explores the Latin Menu, from Drinks to Dessert
The seventh annual Latin Flavors, American Kitchens Leadership Symposium will take place at The Culinary Institute of America’s San Antonio, TX campus, October 1–3, 2014.

Governor Cuomo Signs Bill Authorizing The Culinary Institute of America to Manufacture & Sell Alcoholic Beverages
Governor Andrew M. Cuomo signed a bill allowing The Culinary Institute of America (CIA) to manufacture and sell alcoholic beverages, clearing the way for the College to develop a small brewery on its Hyde Park campus.

Senior Class Dinners Benefit Good Causes While Providing Great Food and Entertainment
As part of The Culinary Institute of America’s bachelor’s degrees in management, seniors in the Foodservice Management course develop and execute a special event as a final project before graduation.

July 2014

Ken Conrad and Elizabeth Falkner Deliver Graduation Addresses
Ken Conrad, chairman of the National Restaurant Association, advised bachelor’s degree candidates at The Culinary Institute of America (CIA) to believe in themselves, and chef and television personality Elizabeth Falkner told those graduating with associate degrees there are many roads to success.

The Culinary Institute of America and the MIT Media Lab Collaborate on New Initiative: reThink Food
reThink Food is a unique collaboration between The Culinary Institute of America and the MIT Media Lab that will explore how areas such as big data, social networking, mobile computing, behavioral economics, marketing, neuroscience, agriculture, and culinary strategy are radically changing food markets, systems, and our understanding of consumer choices.

CIA Completes Gold Medal Trifecta at SkillsUSA Competition
To the winners go the spoils. Chormaic Sullivan of Columbia, MO won the 2014 SkillsUSA championship in Culinary Arts in the high school division and Maria Buko of Saginaw, MI was the winner in the Commercial Baking category.

Steven McHugh Challenges Graduates to Build on their CIA Education
Steven McHugh, who graduated from The Culinary Institute of America’s Hyde Park, NY campus in 1997, provided advice and encouragement to the college’s newest alumni on July 3.

Latin Cuisines Culinary Historian Speaks at Commencement
Dr. Maricel E. Presilla, a culinary historian, author, and chef specializing in the foods of Latin America and Spain, reminded graduates of The Culinary Institute of America (CIA) they are following a tradition of excellence, and with it carries responsibility.

Bringing Nature into the Kitchen is the Topic of Upcoming Lecture at The Culinary Institute of America
Forager, hunter, and angler Hank Shaw, a one-time restaurant line cook, will be sharing his perspectives about integrating the wild world into today’s kitchen.

Accelerated Wine and Beverage Program at the CIA Paves the Way to a Career in Wine
In just four years, the Accelerated Wine and Beverage Program (AWBP) at The Culinary Institute of America (CIA) has proven to be a highly successful path to a quality career in the wine and beverage industry.

June 2014

American Culinary Federation President Speaks to Graduates
Certified Executive Chef Tom Macrina, president of the American Culinary Federation (ACF), challenged new graduates of The Culinary Institute of America (CIA) to stay on track in pursuit of success.

A Unique Look at Food Preservation Highlights Upcoming Lecture at The Culinary Institute of America
The revival of preserving skills shows that culinary thinking can straddle the line between nostalgia and innovation, where history and habit meet curiosity and need.

Menus of Change® Leadership Summit Convenes
Forward-looking foodservice executives and culinary professionals will convene at the second annual Menus of Change national leadership summit, which takes place in Cambridge, MA June 9–11.

The Culinary Institute of America and USA TODAY Announce the “Experience Food & Wine in the Hudson Valley” Celebration
The Culinary Institute of America is partnering with USA TODAY to present the first-ever "Experience Food and Wine in the Hudson Valley" celebration at the college's Hyde Park campus on Saturday, June 21 from 6–10 p.m.

First CIA Culinary Science Graduates Enter the Food World
Ushering in a new era of advanced techniques and innovation for chefs, the first group of students to graduate with bachelor's degrees in culinary science from The Culinary Institute of America (CIA) received their diplomas this May.

May 2014

The Man Who Launched CIA Alumni into Chef Stardom Delivers Commencement Address
The restaurateur who helped turn many alumni of The Culinary Institute of America (CIA) into New York's best-known chefs shared his advice with new CIA graduates.

The Culinary Institute of America Hosts Beverage Symposium
Hundreds of students at The Culinary Institute of America (CIA) were introduced to a multitude of new career possibilities during a day-long symposium about the beverage world at the CIA's Hyde Park campus on Monday, May 12.

CIA Students Get Preview Screenings of Chef Before Theatrical Release
The new Hollywood feature film Chef, written and directed by and starring Jon Favreau, is shaping up to be a box office success this summer.

New Chef Movie... New CIA Scholarship!
At a screening of the new film Chef in Mountain View, CA—and in collaboration with a live appearance by the film’s director/actor Jon Favreau—The Culinary Institute of America (CIA) announced a special Chef FIRST Merit Scholarship program.

Gluten-Free Food Pioneer Delivers CIA Commencement Address
George Chookazian, founder of the gluten-free baked goods company Foods By George, spoke to graduates at The Culinary Institute of America (CIA) on Friday, May 2.

The Culinary Institute of America Dedicates New Marriott Pavilion
To the sound of patriotic music played by a brass band, Richard Marriott and Culinary Institute of America President Dr. Tim Ryan dedicated the 42,000-square-foot Marriott Pavilion on the college's Hyde Park, NY campus on Thursday, May 1.

Resource-Rich Website for K-12 Foodservice Professionals
The fourth annual Healthy Flavors, Healthy Kids national leadership summit was opened yesterday by Janey Thorton, PhD, SNS, deputy under secretary food, nutrition and consumer services for the USDA; and Katie Wilson, PhD, SNS, executive director of the National School Foodservice Management Institute.

The Culinary Institute of America's Eighth Annual Augie Awards Celebrate Industry Leaders and "The Power of Food"
At the eighth annual Leadership Awards of The Culinary Institute of America (CIA), "Augie" Awards were presented to four outstanding individuals who exemplify the innovation and leadership in the food and foodservice industry that were personified by Auguste Escoffier, for whom the award is named.

April 2014

The Culinary Institute of America Launches Latin Cuisines Concentration
A group of students from The Culinary Institute of America (CIA) campus in Hyde Park, NY is preparing to spend the first semester of senior year at the college's campus in San Antonio, focusing on the ingredients, techniques, and cultural traditions of Latin American cuisines.

Silver Ventures CEO Ken Halliday Tells Culinary Institute of America Graduates About Passion and Priorities
The chief executive officer of the company behind the redevelopment of San Antonio's Pearl Brewery complex delivered the commencement address at The Culinary Institute of America (CIA) campus there on Friday, April 11.

Owner of Best New Restaurant Nominee Speaks to CIA Graduates
Celebrated young New York City restaurateur Mario Carbone returned to The Culinary Institute of America (CIA) to deliver the keynote address during commencement ceremonies at his alma mater on Friday, April 11.

Sweet Project for Students at The Culinary Institute of America: Maple Syrup from Tree to Jug
While many college students were tapping kegs on their spring break, some students at The Culinary Institute of America in Hyde Park, NY were tapping trees in March.

The Culinary Institute of America's Library Receives Major Cookbook Collections from Author Barbara Kafka and Journalist Fred Ferretti
The library at The Culinary Institute of America (CIA), San Antonio has significantly expanded after receiving the book and menu collections of famed writers Barbara Kafka and Fred Ferretti.

The Culinary Institute of America and FIRST® Collaborate on Advancing Science Education
The Culinary Institute of America (CIA), the world’s premier culinary college, and FIRST®, a not-for-profit founded by inventor Dean Kamen that since 1989 has hosted a leading robotics competition for children and young adults, today announced a strategic collaboration to promote the importance of science, technology, engineering and math (STEM) in education.

The CIA Introduces "Maximize Meals with Mushrooms!" Online Learning Experience
The Culinary Institute of America introduces a free online learning course, "Maximize Meals with Mushrooms!", available at www.CIAprochef.com/mushrooms. Inspired by the meaty nature of mushrooms, the course highlights the creative potential of mushrooms blended with meat—an idea that boosts flavor, enhances nutrition, and saves money.

Environmental, Public Health, and Food Industry Leaders Headline 2014 Menus of Change Leadership Summit
Building on the success of its inaugural year, the second annual Menus of Change® leadership summit will delve deeper into issues at the intersection of health, the environment, and short- and long-term business strategies that will re-shape the future of the $683-billion American foodservice industry.

Tihany and Palmer Give Students Insight into Creating Top Restaurants
Arguably the world's leading restaurant designer joined a highly successful chef/restaurateur recently for a special discussion at The Culinary Institute of America (CIA) titled "The Evolution of Restaurant Design."

Chef Equates Culinary Success to Sports for CIA Graduates
Aikiko Moorman, an accomplished culinary professional with many successes, equated a career in the culinary industry to that of a professional athlete.

March 2014

CIA Alumnus Turned Sommelier Tells Graduates to Follow Their Passion
Rajat Parr, a 1996 graduate of The Culinary Institute of America and now a world-renowned sommelier, delivered the commencement address at the college's Napa Valley campus on Friday, March 21.

NYC Chef Bill Telepan Returns to Alma Mater as Commencement Speaker
Bill Telepan, chef/owner of New York City's Telepan and Telepan Local, advised new graduates of The Culinary Institute of America (CIA) about the importance of giving back.

Twenty-Five CIA Graduates Earn James Beard Nominations
More than two dozen graduates of The Culinary Institute of America (CIA) have been nominated for James Beard Foundation Awards for 2014.

One of the World's Most Influential Chefs Talks with CIA Students
More than 800 students at The Culinary Institute of America (CIA) in Hyde Park, NY received insight about the very definition of cooking from Ferran Adrià, one of the world's most innovative and influential chefs.

Handwritten Recipes from the World's Great Chefs on Exhibit at The Culinary Institute of America
When noted food writer Craig Claiborne (1920–2000) celebrated his 70th birthday in Monte Carlo in 1990, many of the world's greatest chefs attended. In lieu of gifts, Claiborne requested that each chef give him a handwritten recipe.

CIA Chef to be Guest at Pinkerton Academy Chef to School Series
Brannon Soileau, an assistant professor at The Culinary Institute of America (CIA) in Hyde Park, NY, is coming to the Pinkerton Academy in Derry, NH to participate in that school's Chef to School Series.

"Why No One Can Cook Like Grandma" is Topic of Upcoming Lecture at The Culinary Institute of America
The abstract field of philosophy and the tangible pursuit of cooking may not be as different as you might think. Dr. Glenn Kuehn will be giving a lecture titled, "Philosophy in the Kitchen: Why No One Can Cook Like Grandma," at The Culinary Institute of America (CIA) on Monday, March 17.

Chocolate Discovery Center Comes to The Culinary Institute of America
The Ghirardelli Chocolate Company, maker of premium chocolate products, has joined with The Culinary Institute of America (CIA) to open the Ghirardelli Chocolate Discovery Center.

Eleven Madison Park's Guidara Shares Life Lessons with Graduates
Will Guidara, general manager and co-owner of acclaimed New York City restaurants Eleven Madison Park and NoMad, delivered the commencement address at The Culinary Institute of America (CIA) in Hyde Park, NY on Friday, February 28.

February 2014

CIA President Dr. Tim Ryan Elected to National Restaurant Association Board
Dr. Tim Ryan, president of The Culinary Institute of America (CIA), has been elected to the Board of Directors of the National Restaurant Association.

Del Posto Executive Chef to CIA Graduates: Remember Your Chickpea
Mark Ladner, executive chef and partner of the Michelin-starred Del Posto and two other Italian restaurants in New York City, delivered the commencement address at The Culinary Institute of America (CIA) in Hyde Park, NY on Friday, February 7.

CIA President One of 50 Most Powerful People in Restaurant Industry
Dr. Tim Ryan, president of The Culinary Institute of America (CIA), has been chosen as one of the 50 most powerful people in the restaurant industry. The newly released Nation's Restaurant News (NRN) Power List recognizes the people who are leading and shaping the food world.

January 2014

Star Houston Chef Sends Culinary Institute of America Graduates on their Career Journey
Bryan Caswell, a 1999 graduate of The Culinary Institute of America (CIA) and executive chef/co-owner of four successful Houston restaurants, delivered the commencement address at the college's San Antonio campus on Friday, January 17, 2014.

2014 CIA Leadership Award Honorees Represent "The Power of Food"
The Culinary Institute of America (CIA) has announced the recipients of the 2014 Augies™ leadership awards. This year's theme is "The Power of Food."

The Culinary Institute of America and USA WEEKEND Magazine Partner to Help Americans Build Culinary Skills Through New Content Series
Home cooks across the country will get culinary inspiration and great new recipes throughout 2014, thanks to the new Great American Meals series from The Culinary Institute of America (CIA) and USA WEEKEND.

CIA Opens its Archives and Special Menu Collections to the Public
After years behind closed doors, The Culinary Institute of America (CIA) archives and special collections is now available for public viewing.

Chef April Bloomfield Addresses CIA Associate Degree Recipients
April Bloomfield, executive chef and co-owner of The Spotted Pig and several other popular New York restaurants, told graduates of The Culinary Institute of America (CIA) that hard work can lead to great opportunities during their careers.

Craft Brewery to be Built at The Culinary Institute of America
Brooklyn Brewery, one of America's top craft beer makers, has joined with The Culinary Institute of America (CIA) to develop a small brewery on the college's Hyde Park, NY campus.

Four Culinary Institute of America Alumni Lead the List of Forbes "30 Under 30"
The January 20, 2014 issue of Forbes magazine honors the best up-and-comers in a wide range of fields. In its annual "30 Under 30" list, four graduates of The Culinary Institute of America (CIA) were named in the area of food and beverage.

Historian to Speak at the Culinary Institute of America About Black Chefs in 18th and 19th Century America
Culinary historian Michael W. Twitty takes a look at the lives of colonial and antebellum-era African-American cooks during a lecture at The Culinary Institute of America (CIA) on Thursday, January 9.

December 2013

Daniel Boulud to CIA Graduates: Being a Chef is More than Cooking
World-famous chef and restaurateur Daniel Boulud told graduates of The Culinary Institute of America (CIA) that to be successful in the restaurant world takes cooking skills—and a whole lot more. Chef Boulud was the commencement speaker at the college's Hyde Park, NY campus on Friday, December 20.

The CIA Restaurant Group's 2014 Winter Dining Series
The CIA Restaurant Group unveils its new season of tantalizing tastings, enlightening lectures, and delicious dining at The Culinary Institute of America in Hyde Park.

Historic Holiday Menus from The Culinary Institute of America Archives Offer a Glimpse of How the Holidays Were Celebrated 100 Years Ago
Just in time for the holidays, The Culinary Institute of America has opened its extensive archives to share vintage menus for Christmas and New Year celebrations.

Grapes as Menu Inspiration
Retail foodservice professionals as well as chefs across many dining venues will find inspiration in a new series of video recipe demonstrations just introduced by The Culinary Institute of America (CIA).

Daniel Boulud to Hold Book Signing at The Culinary Institute of America
World-famous chef and restaurateur Daniel Boulud is signing copies of his newest book, Daniel: My French Cuisine (Grand Central Life & Style, 2013) at The Culinary Institute of America (CIA) on Thursday, December 19.

CIA Culinary Scientist Among Leaders Lecturing in Harvard MOOC
Some of the biggest names in culinary science—José Andrés, Ferran Adrià, Nathan Myhrvold, and Harold McGee—are joined by Ted Russin of The Culinary Institute of America (CIA) in teaching the Harvard University massive open online course (MOOC) Science & Cooking: From Haute Cuisine to Soft Matter Science.

Students at The Culinary Institute of America in Unique Educational Exchange with West Point and Pratt Institute
Culinary students are leaving their comfort zones and routines to experience other learning environments in a new partnership between The Culinary Institute of America (CIA) and other prestigious colleges in their respective fields: The United States Military Academy (USMA) and Pratt Institute.

"What's Cooking Across America?" Lecture at The Culinary Institute of America
Philip Ackerman-Leist will be speaking with students at The Culinary Institute of America (CIA) about local and regional communities that take their food into their own hands.

The CIA's Rudd Center Celebrates 10 Years of Wine Education
The Culinary Institute of America (CIA) at Greystone celebrates 10 years of providing world-class wine education at its Rudd Center for Professional Wine Studies.

November 2013

Rick Tramonto to CIA Graduates: Answer Knocks at Your Door
During graduation ceremonies at The Culinary Institute of America (CIA) on Tuesday, November 26, 2013 Chef Rick Tramonto recalled applying for his first job at a Wendy's Old Fashioned Hamburgers shop as a teenager in his hometown of Rochester, NY.

Kitchens Connect and Inspire: Bringing the World Together on a Plate and on the Stage
The 16th Annual Worlds of Flavor® International Conference & Festival welcomed 700 culinary professionals at The Culinary Institute of America (CIA) at Greystone from November 14 through November 16.

Culinary Enrichment and Innovation Program "Health and Wellness" Module Completed
The Culinary Institute of America (CIA) was the epicenter of the most recent Culinary Enrichment and Innovation Program (CEIP) module this past October, as leading chefs from around the country converged for three days of intensive, advanced education.

CIA Grad and Executive Chef at Morimoto Napa Tells Graduates to Keep the Customer First
Nai Kang Kuan, executive chef at Morimoto Napa and a CIA graduate, encouraged students at his alma mater to always keep the customer in mind as they head into their culinary careers.

Read Past Culinary Institute of America News

February 2023

November 2022

October 2022

August 2022

July 2022

May 2022

April 2022

January 2022

September 2021

June 2021

February 2021

November 2020

October 2020

June 2020

March 2020

February 2020

January 2020

December 2019

November 2019

October 2019

September 2019

August 2019

July 2019

June 2019

May 2019

April 2019

March 2019

February 2019

January 2019

December 2018

November 2018

October 2018

September 2018

August 2018

July 2018

June 2018

May 2018

April 2018

March 2018

February 2018

January 2018

December 2017

November 2017

October 2017

September 2017

August 2017

July 2017

June 2017

May 2017

April 2017

March 2017

February 2017

January 2017

December 2016

November 2016

October 2016

September 2016

August 2016

July 2016

June 2016

May 2016

April 2016

March 2016

February 2016

January 2016

December 2015

November 2015

October 2015

September 2015

August 2015

July 2015

June 2015

May 2015

April 2015

March 2015

February 2015

January 2015

December 2014

November 2014