Reduced Hours and Activities During Late July/August

We love to welcome campus visitors, but before you make your plans, please note that amazing changes are underway at the CIA campuses during the summer and our visiting hours and restaurant hours may be affected.

Please note that classes for degree and certificate program students at all of our U.S. campuses will not be in session from July 28–August 21, 2017. Classes will resume on August 22.

Admissions

  • The Admissions Office at all three campuses will be open to welcome prospective students and their families.

Restaurants

  • Since many of our restaurants rely on our students for the full CIA dining experience, please refer to www.ciarestaurantgroup.com for the most up-to-the-minute information.
  • At the New York campus, all restaurants will be closed during this period.
  • At our California campus locations (Copia and Greystone), The Restaurant at CIA Copia and The Bakery Café by illy will be open.
  • At the Texas campus, Nao will be open for lunch and the outdoor taco stand will also be open.

Shopping, Classes, and More for Enthusiasts

Rudy Speckamp, CIA Assistant Professor—Culinary Arts

Faculty Bio: Rudy Speckamp

Culinary Arts
Assistant Professor—Culinary Arts
Education and Credentials: CMC, CHE
Education:
Humanistisches Gymnasium, Kaufbeuren, Germany. Berufsschule Bad Wörishofen, Germany. Apprenticeship: Hotel-Sanatorium Eichwald, Bad Wörishofen.
 
Professional Background:
Senior Culinary Consultant, CIA Consulting, Hyde Park, NY. Executive Chef/Proprietor, Rudys’ 2900, Finksburg, MD. General Manager, Harvey Marshall Enterprises, Reisterstown, MD. Chef/Proprietor, Capriccio, Baltimore, MD. Executive Chef, General Manager, Samuel Owings 1767, Owings Mills, MD. Executive Chef, Colonial Inn, Hamden, CT; Poor Lads, New Haven, CT. Sous Chef, Rotisserie Normande, New Haven. Chef Entremetier, Restaurant Humplmayr, Munich, Germany; Hotel Montreux Palace, Montreux, Switzerland; Hotel Storchen, Zurich, Switzerland. Chef Gardemanger, Hotel Bellevue, Lausanne, Switzerland. 1st Commis Gardemanger, Hotel Du Rhone, Geneva, Switzerland; Hotel Europaischer Hof, Baden-Baden, Germany. Commis Gardemanger, Hotel Hilton, Berlin, Germany.
 
Awards:
Chef Professionalism Award, Northeast Region, ACF, 2008. Governor’s Citation, State of Maryland, 2004, 1992, 1989, 1988. Diamond Star Award, American Academy of Hospitality Sciences, 2003. Achievement of Excellence, ACF, 2003. Two Gold Medals, U.S. Culinary Team, Culinary World Cup, Luxembourg, 1999; U.S. Culinary Team, Culinary Olympics, Frankfurt, Germany, 1988; U.S. Culinary Team, Culinary Classic, Chicago, IL, 1988. Restaurateur of the Year, Maryland Restaurant Association, 1994. Best Chef, Baltimore magazine, 1987–1993. Outstanding Culinary Achievement Award, Chaîne des Rôtisseurs, 1990. Gold Medal, U.S. Culinary Team, World Culinary Arts Festival, Vancouver, Canada, 1987.
 
Author
Co-author, Fit at Fifty and Beyond: A Balanced Exercise and Nutrition Program.

Member:
ACF.

Contact Us

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