Read more about American Lamb Board Brings Flavor and Tradition to Worlds of Flavor 2024. The American Lamb Board (ALB) was ...

November 2024. CIA alumni are always cooking up something interesting. Here are just a few examples of CIA alumni in the news ...

Once a month here at the New York campus we take a trip with the students to a fun off-campus event. Each event costs no more than $20 and they are packed with activities. Every year, CIA plans a trip ...

English Language Adjunct Instructor, Napa Valley College, Napa, CA. Humanities (English) Adjunct Instructor, Fresno City College, Fresno. Teaching Associate, Fresno State University, Fresno.

Dr. Tim Ryan is the Culinary Institute of America’s first chancellor and was the longest-serving president of CIA, holding that role for 23 years. Dr. Ryan graduated from CIA in 1977 and received ...

The scent of sauces and spices from across the globe filled the air at CIA at Copia this year during its 26th annual Worlds of Flavors® Conference in Napa, CA. Chefs and culinary experts from every ...

CIA alumni are always cooking up something interesting. Here are just a few examples of CIA alumni in the news for November 2024. CIA alumni are always cooking up something interesting. Here are just ...

One of the amazing clubs we have here on campus that helps support students is the Active Minds Club. I met up with the club President and Co-founder Grace Earley, Hospitality Management ’25, to talk ...

Hyde Park, NY, December 2, 2024 – The Culinary Institute of America (CIA) has elected industry veteran Marc Sarrazin as its 23rd board chair. He succeeds John C. Metz, Jr., who held the role since ...

The Press Democrat reported on the opening of Pasar by Yan Iskandar ’16. The Napa Valley, CA Restaurant features Singaporean, Malaysian, and Javanese cuisines. Read the article. WIFR reported on Anna ...

Hyde Park, NY, December 3, 2024 – Baking an Impact: Small Changes for More Sustainable Baking, written by the Culinary Institute of America (CIA) Chef Genevieve Meli, with a foreword by renowned Chef ...