Kelly McIntyre ’13 is a lecturing instructor of Hospitality and Service Management at CIA in Hyde Park, NY, where she brings more than a decade in hospitality and culinary management experience. She ...

“My time spent at CIA was the best all-around experience; it set me up for a lifetime of learning.” Growing up, Brook Harlan, a culinary arts instructor for Columbia Area Career Center, was influenced ...

What is your favorite dish to create? I enjoy making petits gateaux. They may look simple and elegant on the outside, but under that glistening glaze, there are layers upon layers of different flavors ...

“I wanted to be driven toward a higher goal, to find a new level of culinary maturity. I found it as a CIA student.” Bron Smith had plenty of experience, more than a decade as a chef in corporate ...

It was while studying in CIA’s library that Charles LaMonica ’79 first began to recognize that Sally Lewis ’79 was his soul mate. And while he won’t divulge exactly what he said standing there among ...

Chef Chad Schafer is the senior director of culinary innovation & commercialization at McDonald’s USA. As a member of the Menu Innovation Team, Chad has led the development of the Grand Mac and Mac Jr ...

Have you dreamed of becoming a renowned chef or running your own restaurant or bakery? How about exploring a career as an event planner, food policy advocate, or even a food technologist? You’ve come ...

Combine the yeast with the water in a bowl and stir to dissolve. Add the flours and the salt to the yeast and mix by hand with a wooden spoon, or in an electric mixer on medium speed using the dough ...

The purpose of the Culinary Institute of America’s (CIA’s) Student Complaint Policy is to describe the processes available for use by Students to make complaints; for the timely review, investigation, ...

Chef Bryan Voltaggio is the chef/owner of VOLT, a three-star restaurant located in his hometown of Frederick, MD, which features seasonal entreés showcasing classic flavor combinations prepared with ...

My nutrition background is incredibly handy but I couldn’t be doing what I’m doing without the hands-on culinary training I had at CIA. My culinary education was a vital piece in this experience ...

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 ...