Shannon Camper is a senior-level executive assistant whose background spans the legal, health and wellness, and higher education industries.

Culinary biography of Jason Lowenthal, who joined CIA’s faculty after seven years as director of catering sales at CIA Catering.

Teaching at My Alma Mater Traveling the world as a professional chef wasn’t in Sean Kahlenberg’s original plans while he was growing up in…

Chef Joselyn Loera graduated from the Culinary Institute of America, San Antonio in 2018 with an associate degree in Baking and Pastry Arts.

An interview with Assistant Professor—Hospitality and Service Management Brandi Renee Burgess, who teaches Wine and Beverage Studies, Service and Beverage Management, and the front-of-house for The Bocuse Restaurant.

Join Our Mailing Lists We at the Culinary Institute of America want to provide you with exciting news on CIA culinary experiences, seasonal happenings,…

SPICE here at CIA is more than a club, it’s a student run organization here on campus. They host so many different events on campus.

Hitting the spotlight at only 12 years old as the runner up of MasterChef Junior season 1—Dara Yu has continued to prove herself as…

To Advance I Chose CIA Chef Eve Felder is the managing director of the Culinary Institute of America’s international campus in Singapore, for which…

I had the pleasure of talking to two students who work in our restaurants here on campus, here’s what they had to say about this unique experience.

Learn the story of CIA alumnus, Dale Talde, who’s passion for cooking began at a young age in his native Chicago, where he learned to prepare meals alongside his mother in the kitchen.

We polled faculty members who have judged, participated in, and mentored competitors throughout countless competitions to find out just what are the keys to success.