CIA graduate Cat Cora ’95 is a world-renowned chef, author, restaurateur, television host, philanthropist, and proud mother of six. A Jackson, MS, native, she graduated from CIA and went on to cook at two three-Michelin-star restaurants in France.

One of the most highly regarded chefs and boutique hoteliers in America today, Charlie Palmer has received critical acclaim for his signature “Progressive American”…

CIA bachelor’s graduate Chieyen Meachem seemingly did it all at the college. She was a member—and then president—of the Black Culinarian Society student club.

CIA culinary arts alumni Christine Langelier is the service director at Eleven Madison Park in New York City. She urges students to explore every opportunity in hospitality.

From Noma to School Cafeterias Finding answers to challenging questions has always been a driving force in Chef Daniel Giusti’s career.

Meet CIA alumni Deuki Hong, the executive chef/owner of Sunday Bird at H Mart in San Francisco. “No other school does it better than CIA.

Renowned for his innovation creations at his Charm City Cakes in Baltimore, MD, Chef Goldman is one of the most sought-after cake makers in…

Enrique Olvera ’97/’99 is an internationally renowned chef and owner of Grupo Enrique Olvera.

Ever wonder how new foods get developed and who’s behind these innovative formulations and recipes? Oftentimes, there’s a CIA graduate involved—one like Evan Bollers.

Read about CIA baking and pastry arts alumna, Genevieve Meli '07. On March 1, 2016, Genevieve released her first cookbook, Sweet Nature. The Zagat Survey recently named Genevieve to their 2016 30 Under 30 Rock Stars Redefining the Industry list.

Geoffrey Zakarian is an accomplished chef, restaurateur, culinary consultant, author, Iron Chef, and television personality.

Gerard Yip was working in the food and beverage industry as an operations manager for Dean & Deluca when he decided to pursue the…