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CIA Campus News

A Stellar Gathering to Celebrate Women Chefs The 2015 CIA Leadership Awards
The CIA held its annual Leadership Awards event at the American Museum of Natural History in New York City on April 30. Celebrity chefs including Thomas Keller, Daniel Boulud, Jean-Georges Vongerichten, and Nancy Oakes, joined CEOs, culinary entrepreneurs, and food industry leaders who were part of a capacity crowd of 600. They were all there to support the theme of the evening—Celebrating Women—and applaud seven women chefs who received their Augie Awards.

Governor Cuomo Announces the CIA as Education Partner for Taste NY Program
Governor CuomoGovernor Andrew M. Cuomo today named The Culinary Institute of America an education partner for the Taste NY program via a partnership between the state and the college to promote New York’s food and beverage industries.

Asian Flavors Come Alive at Worlds of Flavor
Worlds of FlavorThe trend to Asian tastes and techniques has been growing exponentially in the U.S. for years. It never came together with such enthusiasm and promise as it did at the 17th Worlds of Flavor® International Conference and Festival, held on the Greystone campus in front of an audience of more than 700 culinary, foodservice, and hospitality professionals.

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Alumni News

Linton Hopkins Returns to Alma Mater
Linton Hopkins, a 1995 graduate of The Culinary Institute of America and James Beard Foundation Award winner, spoke to 98 recipients of associate degrees in culinary arts and baking and pastry arts at the CIA’s New York campus on April 17.

Alumnus Hosts Event To Raise Money For Future Chefs
Keith Blauschild and Dena LowellChef Keith Blauschild '88 and his wife Dena Lowell, held their second annual event which benefits student scholarships at the CIA.  The theme of the party was Louisiana “Bayou” featuring gumbo, jambalaya, BBQ, crawfish, and oysters accompanied by live zydeco music. The event was held at their restaurant The Cook & The Cork.

First Baking and Pastry Arts Majors Graduate from CIA San Antonio
Francisco Migoya, head chef at The Cooking Lab and former executive pastry chef at the renowned French Laundry restaurant, delivered the commencement address at the CIA, San Antonio on April 17. The graduating class included the first group of students to earn associate degrees in baking and pastry arts from the college’s Texas campus.

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Featured Alumni

" JJ" Johnson '04
JJ spent time in Ghana studying West African cuisine, then ....
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Mise En Place

Issue No. 67 –
Inside The New CIA
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