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 28–August 21, 2017. Classes will resume on August 22.

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 our California campus locations (Copia and Greystone), The Restaurant at CIA Copia and The Bakery Café by illy will be open.
  • At the Texas campus, Nao will be open for lunch and the outdoor taco stand will also be open.

Shopping, Classes, and More for Enthusiasts

Steven Sartuche, CIA culinary arts student, says, “If you are serious about a culinary profession, this is simply the place to be. After graduation I would love to cook in New York City or Italy and immerse myself in the culture. Long term I would love to own a restaurant of my own and run a charitable organization.”

Student Bio: Steven Sartuche

Bachelor's Degree in Culinary Arts Management
Hometown: Fort Collins, CO
Steve Prefontaine said “To give anything less than your best is to sacrifice the gift”. These are words I live by and I know that in order to make the best of my potential I need to obtain the best education I can. The CIA is the only place that offers that.

How did you become interested in food?
As a child, some of my fondest memories came from helping in the kitchen during my Italian family’s large holiday dinners. I loved doing any and everything in the kitchen with them. The kitchen was the place to be, it was the center of our celebrations. We cook for our family and friends in order to spend time with them around the table. That is one of the most important settings for me. Talking with people you care about around the table and that’s what I want to pass on to everyone I encounter.

Who most influenced you?
My friends noticed and always complimented me on my passion for several years now and it wasn’t until a few years ago I took what they were saying to heart and considered the CIA. But the most influential person in my culinary career is my mother. She is the reason I have such strong Italian fundamentals.

Did you have to overcome any obstacles or challenges to come to the CIA?
My family is going through a lot of dramatic changes and financial struggles. They are right in the heart of the struggle now and at times I feel it is something I should be home for. But I have been blessed with tons of help and support from the financial aid office to make my dream of attending the CIA a reality.

Do you have a previous degree or career experience?
I was attending college back home in Colorado but I did not complete the program before transferring to the CIA.

Why did you choose the CIA?
Steve Prefontaine said “To give anything less than your best is to sacrifice the gift”. These are words I live by and I know that in order to make the best of my potential I need to obtain the best education I can. The Culinary is the only place that offers that.

What are your career goals/plans?
After graduation I would love to cook in New York City or Italy and immerse myself in the culture. Long term I would love to own a restaurant of my own and run a charitable organization.

What advice would you give to someone who is considering attending the CIA?
If you are serious about a culinary profession, this is simply the place to be. There is so much to learn from your passionate peers and experienced chef instructors.

Contact Us

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