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

“Legends of Flavor” Converge to Shape the Future of American Dining

Worlds of Flavor Conference Celebrates 20 Years of Global Ingredients, Cuisines, and Cultures

St. Helena, CA – On April 18, The Culinary Institute of America kicks off its 20th anniversary Worlds of Flavor® International Conference and Festival at its campus in St. Helena, CA. Entitled “Legends of Flavor,” this year’s conference examines the foods that will be gracing our plates one, five, 10, and 20 years from now and looks back at the trends of the past 20 years.

Worlds of Flavor is widely considered the country’s most influential professional forum on world cuisines, food cultures, and flavor trends. The three-day conference draws more than 600 chefs, corporate menu decision-makers, foodservice executives, suppliers, and food media. Culinary demonstrations, presentations, panels, and workshops showcase both the most modern techniques and century-old traditions while providing the latest data on trends and demographics.

Attendees explore the best of world cuisines that are reshaping American palates and the food and hospitality industry. During its first two decades, Worlds of Flavor has become a “must attend.” This year’s lineup features professionals from all over the world who will share the traditions, techniques, and flavors of their homelands, as well as their business and creative strategies for the next 20 years.

Among the 75+ presenters are chefs and culinary experts from throughout the United States and 16 other countries on six continents, including celebrated chefs such as Selassie Atadika from Ghana, Ian Kittichai from Thailand, Alexandre Gauthier from France, and Manoella Buffara from Brazil.

From the famed world marketplace tastings to the outdoor live fire, from the main stage to the stoves of  the CIA’s 15,000-square-foot teaching kitchen, from the herb garden to the wine center, the historic Greystone campus is the perfect setting for learning, sharing, and enjoying three days of great food and beverages from around the globe.

For more information or to register, visit: www.worldsofflavor.com.


Photo Caption:

Worlds of Flavor at The Culinary Institute of America in St. Helena, CA is widely considered the country’s most influential professional forum on cuisine, culture, and flavor trends. This year marks the 20th anniversary of the conference and festival.


Media Contact:

Jeff Levine
Communications Writers
845-451-1372
Jeff.Levine@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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