CIA Code of Conduct Our Financial Promise to You The Culinary Institute of America (CIA) prohibits a conflict of interest with the responsibilities of…

Where Culinary and Science Collide James Bickmore-Hutt has risen quickly within the ranks at Dole because, he believes, CIA’s Culinary Science degree program helped…

Writing His Own Future at The Kitchn Jesse Szewczyk graduated from the Culinary Institute of America’s New York campus in January 2014 with a…

Don’t throw out those food scraps; they could be the stepping stone to a career in television.

CIA alumni Johnny Hernandez is a chef, entrepreneur, restaurateur, and founder of Grupo La Gloria and True Flavors Inc.

Chef Josephine Loke is chef de cuisine at 665° F at Andaz Singapore, a luxury Hyatt Hotel with stunning views of Marina Bay and…

Hospitality Personified How did you become interested in food and hospitality? Growing up in an Italian family, my earliest food memories seem to all…

CIA alumni Kersti Bowser is a food stylist providing styling, prop services, and catering for events and TV.

Lauren DeSteno ’06 knew she wanted to be a chef from the age of eight.

Learn about CIA graduate Maneet Chauhan’s culinary biography. The CIA alumna judges on the Food Network program, Chopped, and hosts Festive Cooking with Maneet.

CIA alumni Michael Elegbedé ’13, executive chef and owner of ÌTÀN in Lagos, grew up in and around kitchens in his native country of Nigeria. Read about his restaurant and journey into the food business.

A Lifelong Passion Chef Michael Ferraro has always loved food. That interest started early in his childhood and revolved around his family’s kitchen table.