The Culinary Institute of America

Jerome Bocuse '92 Delivered Hyde Park Commencement Address
Jerome Bocuse '92 is president of JBI, LLC, a company that operates the Les Chefs de France, Bistro de Paris, a bakery, and two specialty carts in the France Pavilion at Walt Disney World’s Epcot in Orlando, FL. Chef Bocuse was raised in the heart of the culinary capital of Lyon, France.

The CIA Leads Culinary Education on "Hot" Food Trends for 2012
The National Restaurant Association recently surveyed almost 1,800 members of the American Culinary Federation, asking them what the "hot trends" will be for the coming year. Nine of the top 10 trends are in two categories: sustainability/local sourcing and healthy kids/children's nutrition.

Alumni Referral $1,000 Scholarship
Did you know that almost 40% of CIA students were referred to the college by our graduates? We can’t thank you enough for your assistance in recruiting the best and brightest future culinarians to the CIA. And, we want to make it even easier for students to consider a CIA education.

Alumnus Is Chef Of The Year for St. Kitts and Nevis
At the 5th Annual St. Kitts and Nevis Tourism Association’s Chef of the Year Competition for 2011-2012, Michael Henville '00 was named the winner. Michael is the executive chef at Nevis' Oualie Beach Resort.  He said in an interview he prefers to use local ingredients including vegetables, spices, meat and fish caught on the Oualie Dock.

Kang Kaun '02 Heading Up Culinary Team At Morimoto Napa
The road to manning the stoves at one of Masaharu Morimoto’s worldwide dining establishments has had many twists and turns for chef Kang Kaun '02. If Kang's mother had had her way, people would be addressing the Taiwan native as doctor instead of chef.

A Focus On Pudding
Called Puddin', the cozy cafe by a young Brooklyn chef Clio Goodman '08, spoons out eight varieties of the creamy confection, from traditional chocolate and tropical coconut to a butterscotch that contains real scotch.