CIA Alumni Gary Danko, executive chef and owner of Restaurant Gary Danko in San Francisco. His bio from Vermont to California.

“The only game plan I had going into Top Chef was to cook my food and be myself,” Chef Clark says. “If I win, I was going to win with what I do.” Read more.

"I loved the smaller class sizes and student community at CIA.

The Culinary Institute of America's Associate Director of Admissions, Robert Tremblay, shares his 5 tips for culinary competition success.

"You can go to other culinary schools to learn how to cook and follow directions, but the CIA prepares you to give those directions.

In this installment of Stories from the Lab, CIA student Majestic Lewis-Bryant comes to appreciate the power of Sous vide!

“The CIA also offered the opportunity to network and interact with very well-known restaurant groups and world-class chefs, which has entirely changed my

“What I love best about CIA is being able to do something that I love doing, learning from the greatest chefs, and getting really good experience working

27 great little stories, with before and after photos, of culinary couples who met while attending The Culinary Institute of America,

“I chose the CIA because it is one of the best schools in the nation.”—Grecia Ramos, baking and pastry arts student at CIA's San Antonio, TX campus.

In this installment of Stories from the Lab, CIA student Majestic Lewis-Bryant's quest for better cookies—whole eggs or egg whites?

"It is absolutely possible to graduate from the CIA debt-free. You just have to stay organized, manage your time well, and stay motivated.