The acclaimed chef, restaurateur, hotelier, and entrepreneur can name—in one word—what makes students at the Culinary Institute of America stand out from the crowd.

CIA graduates are a cut above the rest. It’s why top food and hospitality companies continually look to hire them—they’re the best of the best.

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The World’s Premier Culinary College Food is your calling—and it all starts here.

Hear why recruiters turn to the CIA when looking for leaders and see how students benefit from this amazing opportunity to network.

Get a behind-the-scenes look at what a typical CIA California campus residence hall and dorm room is equipped with before you pack to come to campus!

Chef Robert Tremblay ’10 will take you through the process and flavors of traditional Elotes and then demonstrate a deconstructed version.

If you’re looking to blend your entrepreneurial drive with your passion for food, CIA’s Intrapreneurship concentration is your perfect fit.

Chef Robert Tremblay starts things off with the all-important taste of salt! Salt is the building block of enhancing your flavors and one of the first things a chef must learn to master in the kitchen.

Take it from our students—you’re going to love it at the CIA. Students share their thoughts about the amazing diversity, academic support, and on-campus fun at the CIA.

The Physiology of Taste continues, for this edition, Chef Payton Spear ’20 sweetens the deal with the all-important flavor of, you guessed it, sweet!

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