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CIA Campus News

One of the World's Most Influential Chefs Talks with CIA Students
Ferran AdriaMore than 800 students at The Culinary Institute of America (CIA) in Hyde Park, NY received insight about the very definition of cooking from Ferran Adrià, one of the world's most innovative and influential chefs. Chef Adrià's lecture on March 12 was also the first opportunity for CIA students to preview the new Marriott Pavilion on campus.

Ghirardelli Chocolate Discovery Center Comes to The Culinary Institute of America
Ghiradelli Chocolate Center DedicationThe Ghirardelli Chocolate Company, maker of premium chocolate products, has joined with The Culinary Institute of America (CIA) to open the Ghirardelli Chocolate Discovery Center. The facility, located at the college's Greystone campus in St. Helena, CA, was dedicated March 4, with an unveiling—and a ribbon cutting using giant chocolate scissors.

CIA President Dr. Tim Ryan Elected to National Restaurant Association Board
Dr. Tim RyanDr. Tim Ryan, president of The Culinary Institute of America (CIA), has been elected to the Board of Directors of the National Restaurant Association. Dr. Ryan's election to the board follows on the heels of his recent selection as one of the 50 most powerful people in the restaurant industry.

  
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Alumni News

NYC Chef Bill Telepan '87 Returns to Alma Mater as Commencement
Bill Telepan '87Bill Telepan, chef/owner of New York City's Telepan and Telepan Local, advised new graduates of The Culinary Institute of America (CIA) about the importance of giving back. The 1987 alumnus delivered the keynote address during commencement ceremonies at the CIA on Friday, March 21.

Twenty-Five CIA Graduates Earn James Beard Nominations
More than two dozen graduates of the CIA have been nominated for James Beard Foundation Awards for 2014. In addition, John Besh '92 and Sherry Yard '91 are among six new inductees into the Foundation's "Who's Who in Food & Beverage in America."

CIA Alumnus To Represent USA At The 2015 Bocuse d'Or
Philip Tessier '99CIA Alumnus Chef Philip Tessier '99 from The French Laundry is the representing Chef for Team USA at the 2015 Bocuse d'Or. The Bocuse d'Or is often thought of as the most difficult and highly regarded cooking competition in the world. Enjoy reading and learning more about Philip and the competition.

  
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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. 65 – Culinary Legacy
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CONTACT THE ALUMNI OFFICE:
Alumni Office
1946 Campus Drive
Hyde Park, NY 12538-1499
845-451-1401
Email: alumni@culinary.edu

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