Discover how CIA instructor Christie Dufault inspires students through her expertise in wine, hospitality, and global culinary culture.

Explore the CIA’s Russell H. Ferber Learning Commons—offering resources, programs, and spaces designed to help students thrive in and out of the kitchen.

CIA alum Sidney Rubenstein ’22 shares his journey from student to private chef for the NY Jets and Red Bulls and contestant on Netflix’s Next Gen Chef.

Biography of Culinary Institute of America faculty, Joseph A. De Piro, assistant professor of the Food Business School, New York campus.

Biography of Culinary Institute of America faculty, Annette Tomei, lecturing instructor of the Food Business School, New York campus.

Discover the key differences between CIA’s two main student dining halls—The Egg and Farquharson Hall—and learn what makes each a unique campus experience.

Biography of Culinary Institute of America faculty, Dr. Michael (Mickey) D’Addario, associate professor of Applied Food Studies and Liberal Arts, New York campus.

Follow CIA student Onajah Ebanks ’25 as he studies the art of Japanese cuisine abroad—immersing in culture, tradition, and hands-on culinary learning.

Next Gen CIA Scholarship Don’t Miss Out on Our Next Gen CIA Scholarship! There’s never been a better time to take the next step…

Get the full details on the job of a restaurant manager, including required skills, responsibilities, and pay in our guide to restaurant management.

Go behind the scenes with CIA student Madeleine White as she shares a day in her life as a second-semester culinary student—classes, kitchen time, and everything in between.

CIA alumni are always cooking up something interesting. Here are just a few examples of CIA alumni in the news for September 2025.