Culinary News from The Culinary Institute of America

Grad Shares Biggest Takeaways from his Time at the CIA

From the meaning of mise en place and its value both inside a kitchen and beyond, to the need for sharp knives, Jesse Szewczyk '14 writes about the most important lessons he learned during his studies at The Culinary Institute of America. Along with being a food stylist and recipe developer, the CIA graduate who earned his bachelor's degree in management is also a writer who penned this column for Kitchn. Read the full article>

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