Reduced Hours and Activities During Late July/August

We love to welcome campus visitors, but before you make your plans, please note that amazing changes are underway at the CIA campuses during the summer and our visiting hours and restaurant hours may be affected.

Please note that classes for degree and certificate program students at all of our U.S. campuses will not be in session from July 27–August 20, 2018. Classes will resume on August 21.

Admissions

  • The Admissions Office at all three campuses will be open to welcome prospective students and their families.

Restaurants

  • Since many of our restaurants rely on our students for the full CIA dining experience, please refer to www.ciarestaurantgroup.com for the most up-to-the-minute information.
  • At the New York campus, all restaurants will be closed during this period.
  • At the CIA at Greystone in St. Helena, California, The Bakery Café by illy will be open, but Gatehouse Restaurant will be closed.
  • At the CIA at Copia in Napa, California, The Restaurant at CIA Copia and Contimo Provisions will be open.
  • At the Texas campus, the CIA Live Fire Kitchen will be open Thursday–Sunday, and Nao will be closed.

Shopping, Classes, and More for Enthusiasts

Steve Ells, CIA culinary arts alumni, is founder of Chipotle Mexican Grill.

Alumni Bio: Steve Ells

Culinary Arts
Founder of Chipotle Mexican Grill
"My time at The Culinary Institute of America provided a great foundation and taught me many lessons that are still valuable today."

Founder and CEO of Chipotle Mexican Grill and ShopHouse Southeast Asian Kitchen, CIA alumnus Steve Ells '90 has unlocked the secret to a successful and sustainable business model with his “Food with Integrity” initiative. “We decided long ago that we didn’t want our success to be tied to the exploitation of animals, farmers, or the environment, but the engagement of our customers,” he says. From humanely raised beef to hormone-free sour cream, Steve incorporates high-quality ingredients into his menu because, as he says, “they ultimately result in better-tasting food.” The transformation to a more ethical menu occurred gradually as business grew. The effect is not only more flavorful food, but greater customer loyalty and increased sales.

In 1990, Steve received his degree from the CIA. While he served as sous chef under Jeremiah Tower at Stars restaurant in San Francisco, he was inspired by eating at the local taquerias. Steve returned home to Denver in hopes of opening a similarly themed establishment that would help fund his ultimate dream of owning a “real” restaurant. So, armed with a loan from his father, he launched his very first burrito restaurant.

Now with more than 2,000 restaurants, including 25 Chipotle restaurants outside the US, 15 ShopHouse Southeast Asian Kitchen restaurants, and four Pizzeria Locale restaurants, Ells sees an opportunity to open doors for CIA students by creating a scholarship for those who share his philosophy for sustainability. The Chipotle Mexican Grill Annual Scholarship will award $2,500 to an emerging culinary professional demonstrating support for sustainable agricultural practices consistent with Chipotle’s philosophy.

“My time at The Culinary Institute of America provided a great foundation and taught me many lessons that are still valuable today,” Steve explains. “In many ways I was lucky, not everyone has the resources or support they need to help realize their dreams.” In addition to running his growing culinary empire Steve sits on the board of directors of the Land Institute, a non-profit research, education, and policy organization.

In 2010, James Beard Foundation Rising Chef award winner Nate Appleman ’99, who garnered critical acclaim as executive chef at A16 and SPQR in San Francisco, was hired as corporate chef of Chipotle Mexican Grill and ShopHouse Southeast Asian Kitchen.

 

Contact Us

The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499
Phone: 845-452-9600