December 2024. CIA alumni are always cooking up something interesting. Here are just a few examples of CIA alumni in the news ...

Michiel Bakker, the sixth president of the Culinary Institute of America (CIA), bringing more than three decades of global leadership and expertise in the food, hospitality, and services industry to ...

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 ...

CIA’s Master’s in Culinary Therapeutics. Hyde Park, NY, January 27, 2025 – CIA has introduced a first-of-its-kind Culinary ...

CIA is one of the few culinary schools with a top-quality athletics program featuring two co-ed teams. In addition to offering great physical training, CIA sports also give you the opportunity to ...

Chef-Instructor, Flint Hills Technical College, Emporia, KS. Culinary Artist-in-Residence Executive Chef, Chelsea Music Festival, New York City. Executive Chef, CAMP-of-the-WOODS Christian Resort and ...

CIA instructors include acclaimed master chefs, top food industry executives, world-famous restaurateurs, published authors, master sommeliers, and more.

The Culinary Institute of America has been setting the standard for excellence in professional culinary education since its founding in 1946. Food is at the heart of our existence. Beyond sustenance, ...

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 ...

Looking for jobs at the Culinary Institute of America? CIA offers a wide variety of career opportunities for those seeking to work alongside diverse, talented, and passionate people who embody ...

You’ve found your dream school, now find the program that’s right for you.

“CIA is an institution that I’m very grateful for having attended. I learned alot, I had a good time. I’m grateful for all the skills I learned and experiences I had.” A 1978 graduate of the Culinary ...