Culinary News from The Culinary Institute of America

Say (Artisanal) Cheese! The New York Times Promotes New CIA Courses in Food Photography and Styling

Hyde Park, NY – The Culinary Institute of America has added food photography and food styling to the college’s curriculum for 2018 and The New York Times has taken notice. The launching of the classes was announced in an article in the Times about the importance of photo-friendly food in today’s restaurant business, titled “Lights! Camera! Culinary School Will Teach Instagram Skills.”

In the article that appeared online on October 2 and in print two days later, journalist Karen Stabiner writes, “High-quality images are as essential to a chef’s success these days as knife skills. The people who teach those knife skills know it—which is why the venerable Culinary Institute of America will introduce two new elective courses in May…to help students develop sophisticated skills not only for the plate but also for the app.”

CIA alumna and professional food stylist Kersti Bowser and staff photographer Phil Mansfield are developing the curriculum for the electives that are part of the Applied Food Studies program and will be open to juniors and seniors pursuing their bachelor’s degrees at the college. In addition to Bowser and Mansfield, the article also quoted Dr. Denise Bauer, the dean of the CIA’s School of Liberal Arts and Food Studies, and Assistant Professor Jason Potanovich, executive chef of The Bocuse Restaurant on the CIA’s Hyde Park, NY campus.

Photo Caption and Hi-Res Image:

CIA students practice the principles of food styling and photography at an event on the New York campus in June 2017. (Photo credit: CIA/Phil Mansfield)
View hi-res image >

Media Contact:

Jeff Levine
Communications Writer

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers bachelor’s degrees in management, culinary arts, culinary science, and applied food studies, and associate degrees in either culinary arts or baking and pastry arts. The college also offers executive education through its Food Business School along with certificate programs and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of nearly 50,000 alumni includes innovators in every area of the food business. The CIA has locations in New York, California, Texas, and Singapore.

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