"I would like to think that when we cook for passion instead of for a living, when we transcend from the obligations of a job to the fulfillment of a dream, we will do amazing work," says CIA graduate, Nai Kang Kuan. Read his culinary story.

“At CIA there is a standard of professionalism that speaks to the fact that you’re training for a career, not just a job," says CIA alumna Lauren Desteno.

In our version, the delicate, nutty flavor of chanterelles adds an unexpected modern twist to a beloved tradition.

“The CIA prepared me with the basic skills and expectations I would need to enter the culinary world,” says CIA culinary arts graduate, Jason Pfeifer. Read his culinary story.

Adam Altnether tells his culinary story. “This award (from Forbes) also solidified in my mind how important the bachelor’s program at the CIA has been...

“I wanted to be driven toward a higher goal, to find a new level of culinary maturity. I found it as an ACE student at the CIA.” says Chef Bron Smith. Read his culinary story.

“If you have a chance to be a student at the CIA, be calm, know your passion, take in everything, grow your endurance and patience, and get involved. With passion, persistence, and patience you too can shape your dreams into reality,” says CIA graduate, Viraj Borkar.

"CIA is one of the only places that is truly diverse. The one common thing we all have is our language.

“If cooking is your passion, then the CIA is the best choice.

"Come to the CIA with an open mind to learn new things. It's a college for people with a passion for food."—Shreeya Adka, CIA baking & pastry arts student.

Read how Gretchen Thomas studied at the CIA, and now lives her dream managing the beverage program at Del Frisco's Restaurant Group.

“The CIA gave me the knowledge and the tools to be able to run my own business,” she says. “Jason & I make basically every sort of prepared meat.