Before I attended the Culinary Institute of America, I was a recipe stickler; I’m not incredibly proud of it, but it’s how every novice in every field

The CIA has the best program & instructors out there. I am so thankful I get to earn from the best of the best."—Victoria Lott, CIA student.

Read about Joel Gamoran, CIA culinary arts graduate and host of Scraps on the FYI network. The series documents Chef Gamoran traveling the US.

For the first time ever, the majority of the CIA student body is female.

When someone asks if I’m going to be a chef I say yes, but only because it’s the simplest answer. There is no easy way to explain what a chef is.

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We’ve heard them before...“dad jokes” that made us groan and shake our heads in disgust.

“I may not use my culinary knowledge daily but when it comes to cultural trends and innovation I rely heavily on my CIA training. I believe that students coming out of the CIA have a bigger and better understanding of the landscape of food," says CIA graduate Josh Goldman. Read his culinary story.

Father’s Day will be here before you know it, and it’s a great reason to show some extra appreciation to any special father figure in your life.

Amid all the ingredients tasted throughout the CIA curriculum, there is now an oasis for students with food allergies.

CIA alumni do some amazing things, so each month we’ll be sharing their stories from around the web.

CIA instructor David McCue is known throughout the college as a master storyteller, and his blog posts—presented with flair and a sharp wit—are the stuff