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

Culinary News from The Culinary Institute of America

New CIA Video Series Explores the Food of Baja California

Roberto Alcocer, Chef Owner of Malva in Valle de Guadalupe prepares a Pickled Rabbit and Strawberry Tostada
We visit Sabina Bandera, chef and owner of the celebrated La Guerrerense Seafood Cart and Sabina Restaurant in Ensenada
Chef Edgar Palau celebrates the bounty of Baja’s seafood at Benno at Hotel San Cristóbal in Todos Santos
Christine Rivera, Chef de Cuisine at Galaxy Tacos in San Diego shows us their classic Baja Fish Tacos

Napa, CA – The Culinary Institute of America presents the latest segment of its World Culinary Arts Video Series: Baja California, now streaming online. During this tasty trip, the CIA reveals the classic dishes of this Mexican region that has recently become a world-class food and wine destination. Savoring the Best of World Flavors: Baja California is the 14th installment of The Culinary Institute of America’s World Culinary Arts series. The documentary explores the internationally celebrated restaurants, street food stalls, and markets of Tijuana, Ensenada, Valle de Gaudalupe, Todos Santos, Los Cabos, and San Diego. Leading chefs and food authorities discuss ingredients and demonstrate culinary techniques in step-by-step detail.

The region known as “Baja” has become a culinary hotspot where international diners enjoy exceptional street food and innovative fine dining. This video documentary series includes a tour of Tijuana’s most celebrated street food stalls, as well as a visit to Sabina Bandera’s famed seafood cart, La Guerrerense, where she demonstrates the quintessential Baja-style fish taco. Doña Esthela of La Cocina de Doña Esthela in Valle de Guadalupe shows us a number of her signature dishes that earned the title of “Best Breakfast in the World” by FoodieHub in 2015.

The videos in this series include recipe demonstrations by such luminaries as Chef Sheyla Alvarado at TrasLomita, Chef Drew Deckman at Deckman’s, Chef Diego Hernandez at Corazón de Tierra, Chef Roberto Alcocer at Malva, Javier Plascencia at Finca Altozano and Jazamango, Chef Miguel Angel Guerrero at La Esperanza Baja Med, CIA graduate Chef Enrique Olvera at Manta, and Chef Edgar Palau at Benno.

The documentary program also explores how the city of San Diego, CA adapts the Mexican traditions of Baja for American menus, with visits to Galaxy Tacos, Corazón de Torta Food Truck, and Romesco Restaurant.

Your guide to Baja California is W. Scott Koenig, food and culture writer of the blog A Gringo in Mexico, and author of Seven Days in The Valle: Baja California’s Wine Country Cuisine. “Mexico is having ‘a moment’ on the world culinary stage, and Baja California cuisine is the most exciting thing happening in Mexico right now,” says Koenig. “Baja California cuisine doesn’t have the same age-old rules as Oaxaca, Puebla, or Michoacan. Here, the chefs are free to experiment and create new dishes that combine elements from Mexico, Asia, and Europe. And they use only the freshest, most hyper-local ingredients.”

He adds, “It was an honor to bring Baja’s top talent together with The Culinary Institute of America. This project promises to be the most comprehensive English-language documentary ever produced on Baja California cuisine.”

Winner of two James Beard Awards, the CIA’s World Culinary Arts program explores the best in food and cooking around the world. The documentary series focuses on a given country or region and examines its flavors, iconic recipes, produce, specialty ingredients, markets, street food, and most celebrated restaurants. Launched in 2004, this digital media initiative is an outgrowth of the entire family of world flavor programs from the CIA, including the college’s flagship Worlds of Flavor® International Conference & Festival. From China, Mexico City, and Indonesia to Peru, Japan, Puerto Rico, and Scandinavia, viewers can explore the cuisines of more than 20 countries and regions around the world at www.ciaprochef.com/WCA.

The World Culinary Arts program is made possible by the generous support of Unilever Food Solutions.


Photo Captions & Hi-Res Images:

Top Photo: “Savoring the Best of World Flavors: Baja California” reveals the classic dishes of Mexico’s Baja region that delight diners around the world. (Photo credit: John Barkley/CIA)
View hi-res image >

Photo 2: Roberto Alcocer, Chef Owner of Malva in Valle de Guadalupe prepares a Pickled Rabbit and Strawberry Tostada. (Photo credit: John Barkley/CIA)
View hi-res image >

Photo 3: We visit Sabina Bandera, chef and owner of the celebrated La Guerrerense Seafood Cart and Sabina Restaurant in Ensenada. (Photo credit: John Barkley/CIA)
View hi-res image >

Photo 4: Chef Edgar Palau celebrates the bounty of Baja’s seafood at Benno at Hotel San Cristóbal in Todos Santos. (Photo credit: John Barkley/CIA)
View hi-res image >

Photo 5: Christine Rivera, Chef de Cuisine at Galaxy Tacos in San Diego shows us their classic Baja Fish Tacos. (Photo credit: John Barkley/CIA)
View hi-res image >


Media Contact:

John Barkley
Director—Digital Media
707-967-2405
John.Barkley@culinary.edu


About The Culinary Institute of America:

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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