CIA in the News

CIA in the News

The CIA’s students, faculty, staff, academic programs, athletic teams, and extracurricular activities are often highlighted in media throughout the country and around the world. Here is a sampling of some of the coverage of the college and its people.
March 2024

Alumni in the News: January 2024
CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there’s never a shortage of highlights!

February 2024

Alumni in the News: December 2023
CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there’s never a shortage of highlights!

January 2024

Alumni in the News: November 2023
CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there’s never a shortage of highlights!

Chefs at CIA’s Worlds of Flavor® Tell Their Stories Through Their Food
Worlds of Flavor, which took place November 8–10 at CIA at Copia in Napa, was a profound reminder that in our melting-pot country, adding your own touches to tradition is a way of telling your own story.

December 2023

Alumni in the News: October 2023
CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there’s never a shortage of highlights!

Honest, Personal Cooking Trumps Authenticity at CIA’s Worlds of Flavor
Cooks—at home and in professional kitchens—have quirks, preferences, and personality they express through food. So, to insist that there’s one true way to make a dish signals some combination of hubris and ignorance.

Fusion is No Longer a Dirty Word at CIA’s Worlds of Flavor
Authenticity loomed large and received title billing at CIA’s 25th annual Worlds of Flavor® confab, Authenticity, Flavor and the Future.

Eric Sze’s Crunchy Chicken from CIA’s Worlds of Flavor
I learned about Chef Eric Sze’s BDSM chicken (it stands for brined, deboned, and soy milk) at this year’s World of Flavor®.

November 2023

Alumni in the News: August and September 2023
CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there’s never a shortage of highlights!

September 2023

The Haven at Copia Cocktail Bar Adds to Napa’s Nightlife
Diners looking for a late-night drink and bite to eat in Napa’s Oxbow District can put CIA at Copia on their list.

August 2023

Spice Up Your Date Night, or Any Night, with These 13 Best Cooking Classes
From half- and single-day food and beverage classes to comprehensive multiday boot camps, there’s something for everyone at all three campuses of CIA.

Alumni in the News: July 2023
CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there’s never a shortage of highlights!

Alumni in the News: June 2023
CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there’s never a shortage of highlights!

July 2023

CIA Opens First-ever Cocktail Bar in Napa
CIA is set to open its first-ever cocktail bar at Copia, the school’s downtown Napa campus, on Friday, July 28.

What’s After “Plant-Forward?” Some Say “Alt Seafood”
Restaurants are expected to be the catalysts for Americans mixing more sea vegetables and bivalves into their diets.

Get Away and Play at CIA Summer Cooking Camps for Adults
For foodies or anyone who wants to improve their cooking skills, CIA offers a series of two- to five-day boot camps at locations around the country.

Alumni in the News: May 2023
CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there’s never a shortage of highlights!

CIA Sees ‘Plant Forward’ as the Future of Food Innovation
At CIA’s Global Plant-Forward Culinary Summit plant-forward eating is one of the most significant mega-trends underway in America and global foodservice.

Alumni in the News: April 2023
CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there’s never a shortage of highlights!

May 2023

FOODWORKS Launches GREEN Project with Guiding Principles from Menus of Change®
FOODWORKS, a restaurant incubator, has launched the GREEN Project to advance fruit and vegetable consumption in America. The guiding principles for GREEN are based on CIA’s Menus of Change®.

Vanderbilt University Celebrates Earth Week with Menus of Change®
Vanderbilt University Campus Dining is proud to celebrate Earth Week by offering a special week of menu items that represent various principles of the Menus of Change®, a groundbreaking initiative created by CIA.

April 2023

Alumni in the News: March 2023
CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there’s never a shortage of highlights!

Alumni in the News: February 2023
CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there’s never a shortage of highlights!

March 2023

Alumni in the News: December 2022/January 2023
CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there’s never a shortage of highlights!

January 2023

How Consumer Trends Should Influence Your 2023 F&B Programming
Every successful F&B program should consider major dietary trends and societal shifts, rather than just allergies and intolerances. This is becoming increasingly evident in the latest industry reports, such as the 2022 Plant-Forward Opportunity, elaborated in collaboration with CIA, Food for Climate League, and the Menus of Change University Research Collaborative.

December 2022

Alumni in the News: November 2022
CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there’s never a shortage of highlights!

“On the Road” at Worlds of Flavor® 2022 in Napa, CA with Pierre Thiam and Zoe Adjonyoh
On today’s episode of All in the Industry®, Shari Bayer has a special “On the Road” show from the CIA’s Worlds of Flavor conference, which took place November 2–4 at The CIA at Copia in Napa, CA, with the theme “Africa and the World: Reclaiming the Past, Crafting the Future.”

CIA’s Worlds of Flavor® Unprecedented Theme: Africa and the World
This year’s Worlds of Flavor Conference at The CIA at Copia was full of deeply personal panels, discussions, and demos that delved into an unprecedented theme: Africa and the World: Reclaiming the Past, Crafting the Future.

How Chefs Can Reclaim the Past, Craft the Future of Black Foodways at Worlds of Flavor®
Now in its 24th year, the CIA’s annual Worlds of Flavor conference focused on the theme of “Africa and the World: Reclaiming the Past, Crafting the Future.” Chefs discussed how to shape a culinary future that celebrates Black foodways.

Worlds of Flavor®: The CIA explores Africa and the World
Dr. Jessica Harris—author, culinary historian, and chairwoman of the CIA’s African Cuisines Advisory Committee—finally achieved her objective when, over three days in November, the subject was Africa and the World: Reclaiming the Past, Crafting the Future.

2022 Holiday Gift Guide from the San Francisco Chronicle
What pairs better with wine than food? The Marketplace at the CIA at Copia brims with beautiful gifts for home chefs and entertainers.

Food, Wine, and Movie Stars Celebrated at the 2022 Napa Valley Film Festival at The CIA at Copia
Cinema Napa Valley partnered with The CIA at Copia to host a fresh take on the 2022 Napa Valley Film Festival, one centered on food and wine, as well as cinematic stars.

November 2022

Alumni in the News: October 2022
CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there’s never a shortage of highlights!

CIA Copia’s Hestan Kitchen Luxury Experience for Neiman Marcus Christmas Catalog
A luxury weekend for four in California’s Napa Valley, in partnership with Hestan, the cookware and appliance brand. This experience includes a private cooking class at The CIA at Copia with famed chef Thomas Keller.

CIA Instructor Sofía Sada brings San Antonio to “Iron Chef Mexico”
Add Netflix’s reboot of “Iron Chef: Mexico” to your playlist, if you haven’t already, and keep an eye out for CIA San Antonio’s Chef-Instructor Sofía Sada.

CIA’s American Bounty in New York Showcases More Than Your Ordinary Chef
No ordinary chefs, they are students at the CIA in Hyde Park, NY. As part of the curriculum, they cook and serve in one of the school’s three world-class restaurants.

October 2022

Alumni in the News: September 2022
CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there’s never a shortage of highlights!

Five Takeaways from a Gathering of College and University Operators
See what bubbled up at the annual meeting of the Menus of Change University Research Collaborative (MCURC), a group spearheaded by The Culinary Institute of America and Stanford University.

September 2022

Cooking with Carlton at the CIA: Frying Chicken Without a Recipe
The host of a new CNN program, “Nomad with Carlton McCoy ’06,” who happens to be a master sommelier, lead a hands-on cooking class at the CIA at Copia called Southern Home Cooking Secrets.

Alumni in the News: August 2022
CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there’s never a shortage of highlights!

Why Doctors in Training are Taking “Culinary Medicine” a Lot More Seriously
Healthy Kitchens, Healthy Lives®, which is co-sponsored by the CIA and the Harvard T. H. Chan School, includes chefs and health care professionals to teach how cooking can improve eating habits.

CT Native Makes History as First Black Female Chef Instructor at the CIA
In 2020, the U.S. Army veteran became the first Black woman to be a chef instructor at The Culinary Institute of America in Hyde Park, NY.

Vegan Meal Program Promotes Plant-Based Nutrition Nationwide
Chef Dustin Harder, was joined by Chef David Kamen from the CIA for the International Conference in Medicine in Washington, DC.

August 2022

Alumni in the News: July 2022
CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there’s never a shortage of highlights!

The Coolest Things to Do in Hudson Valley and Catskills Right Now
When it comes to underrated dining options in the Hudson Valley, The Culinary Institute of America in Hyde Park tops the list.

San Antonio Beyond Tex-Mex: 10 of the Best International Food Spots in the Alamo City
Located in Pearl, just a few dozen steps from the San Antonio CIA campus, Botika is owner and head chef Geronimo Lopez’s.

July 2022

Ten Best Group Tours for Solo Travelers to Book in 2022
The best group tours for solo travelers allow you to travel solo without completely going it alone, as discovered by seasoned solo traveler, Toni DeBella.

Menus of Change® Tackles K-12 and College Dining and Current Foodservice Challenges
Today’s students have different values and priorities when it comes to eating, and college and K-12 foodservice programs are evolving to keep up with them.

Alumni in the News: June 2022
CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there’s never a shortage of highlights!

Napa Valley Travel Guide: What to Do in the Wine Region—The CIA at Copia
Many will travel to Napa Valley for the wine and sunshine, but it also offers some of the best food on the West Coast.

Three Ways to Make Plant-Forward Eating More Craveable
Speakers at the CIA’s Menus of Change® conference say the answer lies in marketing the menu around flavor.

June 2022

Let’s Hear It for Bouncy Foods
A celebration of all foods chewy, bouncy, and near-elastic.

Alumni in the News: May 2022
CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there’s never a shortage of highlights!

This ‘Lame’ American City Is a Bona Fide Feast
With a CIA campus in the Pearl district along the River Walk, that UNESCO creative city of gastronomy is no joke.

CIA Alumni in the News: March/April 2022
CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there’s never a shortage of highlights!

May 2022

The Grove Named One of the 20 Best Restaurants in Napa Valley
The Grove at Copia, serves a rotating selection of Mediterranean-inspired menu options, each highlighting bold flavors and seasonal ingredients from the CIA’s gardens.

March 2022

CIA Alumni in the News: February 2022
CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there’s never a shortage of highlights!

February 2022

CIA Alumni in the News: January 2022
CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there’s never a shortage of highlights!

January 2022

Yes! The Culinary Institute of America Restaurants Are Open in Hyde Park, NY
Good news for foodies everywhere. There are four restaurants that everyone can visit at The Culinary Institute of America’s, Hyde Park, NY campus.

CIA Alumni in the News: December 2021
CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there’s never a shortage of highlights!

December 2021

Mexican Nixtamalization Finds New Life in Fruit, Root Vegetables
For thousands of years, the people of what are now Mexico and Central America have been soaking and cooking corn in an alkaline solution, usually water mixed with the mineral quicklime, to make the grain easier to work with, more nutritious and, arguably, tastier.

At the CIA’s Worlds of Flavor®, Food Memories Drive Innovation
State of the Plate: Menu Trends Columnist Nancy Kruse Reports From the CIA’s Worlds of Flavor Conference, Which Provided a Taste of the Americas.

CIA Alumni in the News: November 2021
CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there’s never a shortage of highlights!

November 2021

CIA Alumni in the News: October 2021
CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there’s never a shortage of highlights!

October 2021

CIA Alumni in the News: September 2021
CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there’s never a shortage of highlights!

September 2021

CIA Alumni in the News: August 2021
CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there’s never a shortage of highlights!

August 2021

CIA Alumni in the News: June/July 2021
CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there’s never a shortage of highlights!

Discover What Drew Artists, Writers, and Presidents to New York’s Hudson Valley
Try a meal at one of the CIA’s student-run restaurants. (As of press time, American Bounty and The Bocuse Restaurant are open, along with the no-reservation Apple Pie Bakery Café.)

July 2021

The Brewery at the CIA Wins Bronze and Silver Medals in NYS Craft Beer Competition
Craft breweries across Dutchess County earned accolades at the 2021 New York State Craft Beer Competition, the largest state-level competition in the country. The Brewery at the CIA in Hyde Park won silver and bronze medals.

June 2021

CIA Alumni in the News: May 2021
CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there’s never a shortage of highlights!

May 2021

Morrison Living Teams Up with the CIA to Bolster Staff Training
Morrison Living has partnered with the CIA to offer mentorship and additional culinary training to its foodservice staff.

Is Beef the New Coal? Climate-Friendly Eating Is on the Rise
The Culinary Institute of America is promoting “plant-forward” menus. Dozens of colleges, including Harvard and Stanford, are shifting toward “climate-friendly” meals.

CIA Alumni in the News: April 2021
CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there’s never a shortage of highlights!

The Taste for Vegetables: the New Gastronomic Revolution
On the plate, the taste for vegetables is advancing at an accelerated pace and that is why the CIA recently organized its Global Plant Forward Culinary Summit.

CIA’s Menus of Change® Conference Promotes a “Protein Flip”
Eleven Madison Park will reopen June 10 with a meatless menu, the fine-dining restaurant in New York City announced on its website.

Five Takeaways From the CIA’s Plant-Forward Playbook
Chefs and operators shared plant-forward strategies at a recent virtual summit hosted by The Culinary Institute of America.

April 2021

Three Approaches to Plant-Forward Food
The Culinary Institute of America’s global seminar highlights strategies for bringing more vegetation to the plate.

CIA Alumni in the News: March 2021
CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there’s never a shortage of highlights!

March 2021

How to Eat Well According to Chef and Doctor Linda Shiue
Linda Shiue has had an interest in cooking since she was a child but chose to pursue a career in medicine.

CIA Alumni in the News: February 2021
CIA alumni are always cooking up something interesting, and with a network of more than 50,000 strong, there’s never a shortage of highlights!

February 2021

Shola Olunloyo is Opening the Door for the Next Generation of African Chefs in the U.S.
Nigerian chef Shola Olunloyo brings a world of flavor to Stone Barns in its first-ever kitchen residency.

Alumni in the News: January 2021
The end of 2020 and the start of 2021 proved busy for CIA alumni, with new positions, new businesses, and giving back to their communities.

January 2021

The CIA’s Menus of Change® is Inspiring Other Colleges
UC San Diego’s latest dining initiative, Rooted in Flavor, which focuses on sustainable, healthy and thoughtfully crafted meals.

CIA Alumni in the News: Innovating through the Pandemic
Despite 2020 being a tough year for the hospitality and restaurant industry, we celebrate our CIA alumni who have been able to innovate and actually launch new businesses.

Four Takeaways From a Recent Summit of K-12 Chefs
K-12 operators around the country met virtually last week as part of the CIA’s K-12 Healthy Kids Summit.

December 2020

What’s So Delightful About Turkish Delight?
As its name might indicate, Turkish delight is a super-popular, super-sweet confection from the country of Turkey.

What Is Marzipan? Plus, How to Make it From Scratch
Marzipan, the almond-based confection with roots in the Middle East, Latin America, and all over Europe, deserves a better reputation.

November 2020

Chefs Embrace their Roots While Adapting to the Coronavirus Pandemic
Restaurateurs searching for a roadmap to navigate a profoundly disrupted global business environment received some helpful directions at the CIA’s 22nd annual Worlds of Flavor® conference.

August 2020

Looking for a Socially Distanced Escape? Go to a River
Grove at The CIA at Copia configures their garden for three-course, prix fixe suppers.

How to Make Whipped Cream With...Milk?
Follow CIA Chef Steven Isaac’s instructions for how to use milk to make whipped cream.

The 50 Most Beautiful College Campuses in America
With New York City’s restaurants just a train ride away, the CIA removes will-be chefs from the bustle of the city, placing them on a serene campus on the edge of the Hudson River.

July 2020

Familiar Formats Can Boost Appeal of Plant-Forward Meals
Researchers and chefs during the CIA’s virtual Global Plant-Forward Culinary Summit said using whole food ingredients can help foodservice operators appeal to everyone from vegans to meat-eaters.

June 2020

Lettuce Celebrate Plants
In the last few years, vegetables have grown more assertive in pushing their way into the mealtime spotlight.

Chefs Turn to Sandwiches as a Vehicle for Vegetarian Food
Rich Landau shared his hard-knocks experiences during the Global Plant-Forward Culinary Summit, a digital initiative hosted by the CIA.

Finding Your Inner Foodie
Cooking classes and more with The Culinary Institute of America.

March 2020

CIA Students Tap Maple Trees
As part of their education, students in the Ecology of Food course in the CIA’s Applied Food Studies program on the Hyde Park campus tap maple trees each winter.

Forbes Features “Food is Life” Festival
The CIA at Copia is hosting a five-day festival coinciding with the 50th anniversary of Earth Day.

February 2020

CIA’s Menus of Change Brings Plant-Forward to the Center of the Plate
Health and environmental concerns are making plant-based diets more mainstream, and leading the way is the Menus of Change initiative from the CIA and Harvard T.H. Chan School of Public Health.

Dr. Ryan Remembers B. Smith
Former CIA Trustee Barbara Smith passed away in February. The restaurateur, entrepreneur, and lifestyle authority known as B. Smith was remembered in a tribute article on NBCBLK, the television network’s online channel for the African-American community.

Savor is one of Texas Monthly’s Top 10 New Restaurants
The student-staffed Savor restaurant at the CIA San Antonio has been named one of the 10 Best New Restaurants in the entire state of Texas—and the only one in San Antonio—by Texas Monthly magazine.

CIA Professor Loves his “Ooey and Gooey” Cheeses
In his regular column for the San Antonio Express-News, CIA Assistant Professor Justin Ward of the CIA San Antonio writes about what makes certain cheeses melt better than others and which melting cheeses are best to use in different kinds of dishes.

Plant-Forward is “the Hottest Trend in Eating”
Laura Stec of Palo Alto Online explains what plant-forward cuisine is, how it’s different than vegetarian and vegan, and why it’s “the hottest trend in eating.”

NBC Features CIA Plant-Forward Recipe for Big Game
The NBC News healthy lifestyles website, “Better,” featured a recipe for making barbecue jackfruit tacos just in time for football-watching parties.

CIA Expert: Think Plant-Forward for the Big Football Party
With all the parties surrounding football’s championship game, the first Sunday in February is always a huge day for eating chicken wings.

January 2020

CIA Professor and Crossword Creator Talks about Puzzles with T-U
CIA faculty members are experts in more than just food, wine, and hospitality!

The CIA Highlighted in New York Times Piece About Hyde Park
If you want to know more about the neighborhood where the CIA’s New York campus is headquartered, The New York Times delves deep into the history of Hyde Park and what makes the town a draw for both tourists and homebuyers today.

CIA Chef Provides Advice for Home Cooks
CIA Associate Professor Eric Schawaroch answers readers’ questions about cooking in a column in Hudson Valley magazine.

Pizza Today Quotes CIA Restaurant Management Expert
The foodservice trade magazine Pizza Today called upon CIA alumnus and Lecturing Instructor Rory Brown to provide expert advice for an article about leadership skills needed by today’s pizzeria managers.

CIA Sustainability Efforts Featured in The Valley Table
A feature article about sustainable dining at Hudson Valley colleges leads with sustainability efforts happening on the CIA’s New York campus.

CIA is an Organization to Watch in the New Decade
Heading into 2020, the website FoodTank assembled a list of organizations “Creating a New Decade for Food.” The Culinary Institute of America is the only culinary college to be part of this group credited with working towards a more sustainable food system.

CIA Latin Cuisine Expert quoted by Food52
When Food52’s Ximena Larkin needed an expert on the history of Pozole and its place in Mexican culture, she asked the CIA’s Sofia Sada Cervantes.

December 2019

Men’s Health Rates CIA Cookbook Among the Best Ever
The food and nutrition editor at Men’s Health magazine has named The Professional Chef—the culinary bible of students and graduates of The Culinary Institute of America—as one of the best cookbooks ever!

“Conversations at Copia” Conversation with Andrew Zimmern
Celebrity chef Andrew Zimmern, host of Conversations at Copia, was a guest on San Francisco’s KTVU television where he spoke about the series of roundtables that brings together innovators in the world of food to address issues of the day and share stories of positive change.

USA Today Quotes CIA Provost
USA Today reporter Elizabeth Weise called on CIA Provost Mark Erickson, a Certified Master Chef, as the expert regarding the differences between gas and induction cooking for an article about cities beginning to enact bans on natural gas in new building construction.

November 2019

The Best Thanksgiving Catering Options if You’re too Lazy to Cook
Pies from the CIA’s Apple Pie Bakery Café are featured in the New York Post’s roundup of the best Thanksgiving options

How Stuff Works Calls on CIA Professor to Explain History of American Breakfast
When the website How Stuff Works wanted to know why certain foods are eaten at breakfast time, they contacted CIA Professor Beth Forrest, an expert on the topic of food in American culture.

Dr. Ryan Talks with Delish about Anthony Bourdain
As the CIA dedicates a permanent memorial on the New York campus to Anthony Bourdain, President Dr. Tim Ryan is interviewed by Delish about Bourdain's life, career, and legacy.

October 2019

KQED Features Conversations at Copia
The San Francisco Bay Area's public radio station reports on Conversations at Copia, the CIA's live-talk series that brings together pioneers within the world of food to share their stories of positive change.

Grad Shares Biggest Takeaways from his Time at the CIA
Jesse Szewczyk '14 is a writer, food stylist, and recipe developer. In a column he wrote for Kitchn, Szewczyk shares the nine most important lessons he learned as a CIA student.

August 2019

VP Presents White Paper on Olive Oil's Health Benefits
Olive Oil Times reports on the white paper presented by CIA Vice President of Strategic Initiatives and Industry Leadership Greg Drescher, asserting the importance of plant-forward diets and olive oil's role in them.

CIA Provides Window into New York State Food History
Hudson Valley magazine reports on how a student-curated library exhibit and a unique dinner at the CIA's American Bounty Restaurant provide a glimpse into the culinary history of New York State.

SF Chronicle Calls on CIA Wine Expert
The San Francisco Chronicle looks back at 2004, a transformative year for California wines. CIA Professor Christie Dufault is part of an expert panel tasting and discussing wines from the same year that "Sideways" hit the big screen.

CIA is Philly's Cook Pipeline
No matter how bad the weather, one chef from Philadelphia's Fork restaurant attends every CIA Career Fair to recruit for his restaurant, creating a "cook pipeline" from Hyde Park to Philly.

The Atlantic Quotes CIA Associate Dean
When The Atlantic magazine wanted to know "Why Americans Just Can't Quit Their Microwaves," they asked Chef Bruce Mattel, senior associate dean at the CIA, for some answers.

June 2019

Air Force Learns Healthy Cooking at CIA
Air Force cooks from U.S. bases around the world came to The Culinary Institute of America's San Antonio campus for a customized Techniques of Healthy Cooking Course.

CIA Faculty Works with Starbucks on New Flavors
Starbucks has created a new “pairings” line of at-home breakfast coffee blends, developed in collaboration with CIA faculty.

Anthony Bourdain’s Alma Mater Will Remember Him With a Scholarship
The New York Times reports on a new scholarship for CIA students honoring the legacy of Anthony Bourdain '78.

May 2019

CIA Professor Interviewed on Chinese Television
Seeking expert insight regarding Chinese food culture, CGTN turned to Dr. Willa Zhen, professor of liberal arts at The Culinary Institute of America and a renowned culinary anthropologist.

CIA-QSR Plant-Forward Fast Casual Watch List
The Culinary Institute of America, in partnership with QSR magazine, unveils the first Plant-Forward Fast Casual Watch List—recognizing fast-casual brands bringing plant-forward dining into the mainstream.

April 2019

Thrillist Calls on CIA Spicy Food Expert
Thrillist interviews CIA Chef Bill Phillips for story about why some people just can’t eat spicy foods.

February 2019

Texas Monthly's Rave Review of Savor
Savor, the new student-staffed restaurant at the CIA San Antonio, gets raves from reviewer Patricia Sharpe in Texas Monthly.

CIA Bakery Café Pops Up in San Antonio
The student-staffed bakery café at The Culinary Institute of America in San Antonio is back for its annual winter/spring opening.

January 2019

CIA President Tim Ryan Talks Food Trends
The biggest issues and trends in the restaurant industry, according to one of the most influential people in food: Dr. Tim Ryan, president of The Culinary Institute of America.

The New York Times Calls CIA at Copia a "Foodie Wonderland"
The newspaper's travel reporter visited the Napa Valley for 36 hours, including a stop at the CIA at Copia, which is referred to as a "foodie wonderland."

CIA Bachelor's Degrees are Changing Culinary Education
The CIA bachelor's degree programs are where food policy, food styling, and culinary technique meet to create a new breed of culinary grads.

CIA Staffer Honored with Sharing the Spirit Award
CIA Special Events Chef Andrew Wild is honored for his work feeding first responders and evacuees from Northern California wildfires over the past several years.

December 2018

An Unlikely Pairing of West Point Cadets and CIA Chefs Builds Respect
Column in the Poughkeepsie Journal by Dr. Michael Sperling, CIA vice president of academic affairs, and Major Brian Babcock-Lumish, former USMA professor, describes what the exchange program between the two colleges teaches the students, and what we can learn as well.

November 2015

Raw Talent and College Sports Mix at Culinary Institute of America

October 2015

The CIA Creates Special Course For 13-Year-Old Chef With Autism

September 2015

Grads Rocco Dispirito and Alon Shaya share a Taste of America

Amanda Freitag: Cooking for Whistling Straits

August 2015

Grad Opens Hearth Bakery in Weston

July 2015

Superstar Chef Enrique Olvera Will Change the Way You Think About Mexican Food

CIA Grad Jack Mason : 27-years-old and a Master Sommelier

June 2015

Chef Rob Weland to open Garrison on Barracks Row

May 2015

West Point and the Culinary Institute of America: An Exchange of Experiences

CIA Grad & Family Transform Dealership into Business Hub

CIA Alumni Bryan Voltaggio's New Cookbook, "Home"

April 2015

2 CIA Grads Named Best New Chefs by Food & Wine

CIA Alum Kelvin Fernandez Beats Bobby Flay

January 2014

Rudd Center Celebrates 10 Years of Wine Education
Rudd Center Celebrates 10 Years of Wine Education

Channel One News Features Culinary Science Degree
Channel One News Features Culinary Science Degree

June 2013

A Southeast Asian chapter of The Culinary Institute of America tours Monterey County’s conscious food stars.
Ivan Chong and 41 fellow students from the Culinary Institute of America’s Singapore campus visit California to learn from the CIA's unique approaches to food, wine and agriculture, and have an adventure of a lifetime.

May 2013

Keller, Achatz, Benno, And The French Laundry Team Stage Surprise Play At CIA

April 2013

CIA alumni sweep Food & Wine pastry chef competition

CIA Catch Up

Rick Bayless Among CIA's 2013 Augie Recipients

February 2013

NYC Celeb Chef Joins The Culinary Institute of America

January 2013

CIA Professor and Chef Phil Crispo Wins Food Network Cooking Competition Chopped

Starter: At Bocuse, Recreating the Classics

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