From Hyde Park to the Big Apple: CIA Students Dive into New York City Hospitality at the Carlyle Hotel Author Madeleine White ’29 is a Food Business Management major. CIA’s Hospitality Club had an ...

First Have the Passion Restaurant Gary Danko, a fine-dining restaurant featuring local, fresh ingredients prepared to perfection, is in the Fisherman’s Wharf neighborhood of San Francisco. It is ...

Keep it Simple Bradley M. Ogden set the stage for his accomplished career at CIA, graduating with honors and receiving the Richard T. Keating Award as the student most likely to succeed. He was hired ...

A Successful Career And what success he’s had. The former executive chef and co-owner of The Trellis Bar and Grill and the former owner of MAD About Chocolate, both located in Williamsburg, VA, Marcel ...

A Cook’s Cook Chef Andrew Carmellini ’91 has certainly been busy since his days as executive chef for Café Boulud. He’s been shaping dynamic and award-winning menus at his restaurants under the NoHo ...

Rocky Mountain Restaurateur Jennifer Jasinski is the highly successful executive chef and owner of Rioja, Bistro Vendôme, Euclid Hall Bar & Kitchen, Stoic & Genuine, and Ultreia, all in Denver, CO. “I ...

Earn a degree from the Culinary Institute of America and you’ll join a global network of more than 50,000 alumni. That means you’ll have thousands of top professional connections on the day you ...

Cleveland’s Hometown Chef Renowned in the culinary world and adored in his hometown of Cleveland, Michael is the executive chef and owner of the Symon Restaurant Group whose stable of eateries include ...

Explore the Culinary Institute of America in Hyde Park Home to numerous student clubs, athletic teams, and special events you won’t find anywhere else—like competitive cookoffs, chef demos, and the ...

Explore the Culinary Institute of America in St. Helena Nestled in the heart of Napa Valley, here you’ll be surrounded by world-class vineyards, growers, farm-to-table restaurants, and have plenty of ...

1951: The school changes its name one final time, to the Culinary Institute of America, reflecting its national scope and the increasing diversity of the campus population. 1960: In a nod to an ...

It’s all about pride. If you have it in your profession, you will have it in your uniform, no matter what your walk of life. With the chef’s uniform, there is more at stake than just keeping the ...