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

Ted Russin

Faculty Bio: Ted Russin

Educational Administration
Acting Dean—School of Culinary Science and Nutrition

Education:
MSc, McGill University, Montreal, Canada. BSc, University of Manitoba, Winnipeg, Canada. BA(Hons), University of Winnipeg, Canada. Certificate, Pierre Radisson Collegiate, Winnipeg.

Professional Experience:
Director—CIA Consulting, CIA. Host and Food Consultant, Geek-A-Licious, Beyond Productions. Research Scientist, Scientist—Customer Support and Applications, CP Kelco, San Diego, CA. Chemist—Product and Process Development, Oleanergie F2001, Inc., Saint-Hyacinthe, Canada. Chemist, Food Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe. Research Assistant, University of Alberta, Edmonton, Canada; University of Manitoba, Winnipeg. Teaching Assistant, Guest Lecturer, Laboratory Demonstrator, McGill University, Montreal. Teaching Assistant, Guest Lecturer, Seminar Instructor, University of Winnipeg.

Awards:
2010 North American Food Ingredients Technology Innovation of the Year Award. Frost and Sullivan Best Practices Award, CP Kelco, 2011. Institute of Food Technologists (IFT) Graduate Fellowship, 2001. Natural Sciences and Engineering Research Council (NSERC) Post Graduate Scholarship, 2000. NSERC Undergraduate Student Research Award, 2000, 1999. Faculty of Agricultural and Food Sciences BSc Food Science Medal, 2000. IFT Arthur T. Schramm Junior/Senior Scholarship, 1999. American Association of Cereal Chemists (AACC) George K. Minor Scholarship in Cereal Science, 1999. Canadian Institute of Food Science and Technology (CIFST) Undergraduate Scholarship in the name of Unilever Canada, 1999. Canadian Wheat Board Undergraduate Scholarship, 1999, 1998. Agricultural Faculty Awards, University of Manitoba, 1999. IFT Coca-Cola Foundation Junior/Senior Scholarship, 1998. CIFST Undergraduate Scholarship in the name of Yves Fine Cuisine, 1998. Catherine Reimer Memorial Scholarship, University of Manitoba, 1998. University of Manitoba Students’ Union (UMSU) Scholarship, 1998. Professor Philip B. Wright Memorial Prize in Plato, University of Winnipeg, 1997. Sydney Gallis Memorial Scholarship in Philosophy, University of Winnipeg, 1996. Lillian Gibbons Scholarship in the Humanities, University of Winnipeg, 1995.

Author:
Consulting expert and editor of gels, thickeners, and foams chapters, Modernist Cuisine.

Contact Us

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