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 Culinary Documentary Explores the Food of Taiwan

Some Steamed Buns at a street stall in Tainan
Breakfast at Fu Hang Dou Jiang Restaurant in Taipei
Dish “Onion Onion Onion” served at RAW Restaurant, Taipei

Napa, CA – From the energetic night markets of Taipei, where adventurous eaters snack on sizzling oyster omelets and steaming bao, to the ultra-modern menus at Andre Chiang’s RAW, where next-generation chefs reinterpret classic Taiwanese flavors, The Culinary Institute of America presents its newest documentary series, World Culinary Arts, Taiwan. The series is now streaming at www.ciaprochef.com/WCA.

The documentary includes a trip to Shin Yeh to experience traditional Taiwanese comfort food, back-alley street food eateries in Tainan City, and interviews with the innovative chefs at Mume. It also features breakfast at Taipei’s famous Fu Hang Dou Jiang Restaurant and demonstrations of some of Taiwan’s iconic recipes with Ivy Chen of Ivy’s Kitchen.

Our two guides to Taiwan are KF Seetoh, television host and the founder and organizer of the World Street Food Congress; and Joan, Taiwanese food expert and founder and writer for A Hungry Girl’s Guide to Taipei.

“I was honored to be a part of The Culinary Institute of America’s spotlight on Taiwan’s amazing and diverse ingredients, talented chefs, and delicious flavors,” said Joan. “Taiwan might be known for its night markets, street eats, and beef noodles, but we also have the chefs from Mume and RAW, who are leading the modern, casual fine dining scene in Taipei. I love that the documentary also goes beyond Taipei, to cities like Tainan and Kaohsiung, where we were able to experience the kinds of authentic and traditional restaurants and foods that Taiwanese people grow up eating.”

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 Flavors 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 and Hi-Res Images:

Photo 1: Taiwanese Steamed Fish at Ivy’s Kitchen, Taipei. (Photo caption: John Barkley/CIA)
View hi-res image >

Photo 2: Some Steamed Buns at a street stall in Tainan. (Photo caption: John Barkley/CIA)
View hi-res image >

Photo 3: Breakfast at Fu Hang Dou Jiang Restaurant in Taipei. (Photo caption: John Barkley/CIA)
View hi-res image >

Photo 4: Dish “Onion Onion Onion” served at RAW Restaurant, Taipei. (Photo caption: John Barkley/CIA)
View hi-res image >


Media Contact:

Claudia Ramer
Digital Media Manager
707-967-2509
c_ramer@culinary.edu


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 degree majors in management, culinary science, and applied food studies; associate degrees in culinary arts and baking and pastry arts; and executive education through its Food Business School. The college also offers certificate programs and courses for professionals and enthusiasts. Its conferences and consulting services have made the CIA the think tank of the food industry and its worldwide network of 49,000 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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