Read about CIA graduate, Rochelle Huppin. Her concept for Chefwear began as a personal necessity & ultimately revolutionized the way chefs dress.

Read about CIA graduate, Jeff Marcove. Together he & his wife have melded talents with a new approach to corporate team building by using the kitchen.

Read about Jeremy Faber. This CIA culinary arts alumni combs the woods in search of wild foods for local and mail-order restaurant clients.

Read about CIA graduate, Lori Daniel. Lori began as a chef, created a business, and now serves participates on roundtables, boards, & forums nationally.

With 7 years experience as director of food product development at Starbucks and years as director, menu and product development for Olive Garden, CIA graduate Mark Crowell began to recognize an unfilled niche when it came to organic foods. He left his corporate job and started CuliNex. Read his culinary story.

Learn about CIA alumni & entrepreneur, George Chookazian. "I'd bring my creations in to show Chef Coppedge what I was doing with the gluten-free flour.

Roy Choi's culinary story. Learn about his CIA training, his current and charitable works, and his latest project, Kogi Taqueria.

CIA graduate, chef, and consultant Richard Blais is best known for his appearances on Bravo’s Top Chef. Read his culinary story.

Read about CIA graduate, Jessica Bard. Jessica has taken her culinary arts degrees to be a food stylist, author, recipe tester, & product development chef.

"Every chef first needs to focus on the craftsmanship aspect by learning all the fundamentals of cooking."—CIA culinary arts graduate Lon Symensma.

Read about CIA culinary arts graduate Michael Schulson. Michael's jobs include television personality, executive chef/restaurateur/owner of Izakaya.

Learn about Andy Nusser, CIA culinary arts graduate. He is currently partner & executive chef at Tarry Lodge in Port Chester, NY.