CIA alumni are always cooking up something interesting, and with a network of more than 55,000 strong, there’s never a shortage of highlights! Dean Fearing’s ’78 star on CIA’s Alumni Walk of Fame was ...

Roy Yamaguchi ’76 is the founder of numerous restaurants, executive director of the Culinary Institute of the Pacific at Kapiʻolani Community College, and a co-founder and chair of the Hawaii Food & ...

Culinary Institute of America, Singapore is the ideal place to round out your education and enrich your knowledge of the food world. Since 1946, CIA has set the standard for education excellence in ...

We know you’re as committed as we are to helping students learn and succeed—and we’d like to help you. Here are some education resources from CIA to spark a passion in your students for culinary arts ...

At CIA, you’ll discover that food can create connections, build communities, and make an impact—whether it’s in your backyard or on a global scale. Our students come from a variety of backgrounds and ...

From chef to entrepreneur to food scientist, there are more careers in food than you might imagine—and many of them begin at CIA. With our food-focused degree programs, you’ll build real skills, ...

CIA at Greystone is approximately one mile north of the town of downtown St. Helena on the left, one-and-a-half to two hours north of San Francisco in the heart of the Napa Valley. CIA at Copia is ...

Gerard Kenny ’11 was named executive chef at Hotel Viata, a boutique retreat outside Austin, TX, where he will oversee food and beverage operations, including the hotel’s signature Laurel Restaurant, ...

James Tidwell is a Certified Wine Educator from the Society of Wine Educators, a Certified Tea Specialist from the Specialty Tea Institute, and a Certified Sake Professional from the Sake Education ...

CIA alumni are always cooking up something interesting, and with a network of more than 55,000 strong, there’s never a shortage of highlights! Savannah Jordan ’10 and her business partner, Parker ...

South America’s largest country, Brazil is an amalgam of peoples, cultures, and flavors. The country’s regional cuisines are a function of its cultural diversity—beginning with the native Guarani, ...

The Culinary Institute of America is located in Hyde Park, NY on the east bank of the Hudson River, three miles north of Poughkeepsie, midway between New York City and Albany on US Route 9. The campus ...