CIA alum, Pamela Parseghian. She knew that to successfully write about food you had to taste a lot and learn to really cook.

Read about Ira Meyer, CIA graduate, executive chef, & cookbook writer of Disney Recipes: From Animation to Inspiration.

To gain knowledge & expertise, Scott Jones enrolled at the CIA. It was in his Wine Studies class that he developed a love affair with wine. Read more...

Read about CIA alum Dan Coudreaut '95, Director of Culinary Innovation, McDonalds. Learn how Dan took his CIA culinary arts degree made a career in food.

Read about culinary arts graduate, Andrew Shotts, whose road to becoming one of "10 Best Pastry Chefs in America" began with a CIA degree.

Read about CIA baking & pastry graduate, Nicolette Eyherabide. "I applied to law school and to culinary school at the same time," she said.

"I've taken my cakes to a new level with a combination of the technical skills I learned at the CIA and my love of pushing the limit with art," says CIA baking and pastry graduate, Derek Corsino. Read his culinary story.

CIA culinary arts graduate Christine Nunn said, “I loved going to the CIA—it was the time of my life...

Despite battles with cancer, Chef Eric LeVine, a CIA graduate, won the Food Network show Chopped, authored cookbooks and runs a restaurant & a consulting firm.

Read about CIA alum Chad Schafer. Beginning with an associate's degree, he chose to earn a CIA bachelor's degree to expand his expertise at Cargill.

Read about CIA culinary arts graduate, Tom Gumpel. “My culinary & baking & pastry training comes into play every day at Panera.

Can you stand blindfolded, smell a food, then accurately list the ingredients? Kishi Arora can. She left college in India to attend the CIA.