CIA graduate Bart Messing says, "The CIA does the best with everything, its vision is something I carry through to this day.

Read about CIA culinary arts graduate, Jorge Collazo. Jorge is on the front lines of NYC's school food revolution, "Child First initiative".

Students at The Culinary Institute of America learn the fundamentals of cooking in Skill Development classes.

This pound cake recipe reduces the amount of butter normally used in pound cake by half.

Wherever the tomato goes, think grapes. They're both juicy, high-acid, high-sugar fruits. It's no surprise that grapes can often stand in for tomatoes.

Chef Brannon Soileau teaches culinary skill development at the college's new campus in Singapore. Today he will teach us how to make Cajun Brown Roux.

After reading the book, The Making of a Chef by Michael Ruhlman, Molly decided that the CIA was where she was meant to go. A stellar student, Molly wished to extend her learning opportunities and stayed on another year as a teaching assistant. Her first job after graduation was in China. Read her culinary story.

Jonathan Benno is a culinary arts graduate of The Culinary Institute of America. He has spent many years in some of the nation's finest kitchens.

Chef Bryan Voltaggio has served as an author, executive chef, restaurateur, & menu consultant for Varnish Brewery in Lucketts, VA. Read his culinary story.

Baker, CIA graduate & cookbook author Chad Robertson is the executive chef & owner of Tartine Bakery & The Manufactory in CA along with bakeries in S. Korea.

Read about CIA culinary arts graduate, Clifford Pleau. Chef Pleau has received the Nation's Restaurant News MenuMasters Award as Chef/Innovator.

Read about CIA alumna Melissa Kelly. She is the executive chef of Primo and the 1999 James Beard Foundation Awards winner for Best Chef, Northeast.