Read more about Shaping the Food System of 2035. Global leaders gather at CIA’s Menus of Change Summit (June 2–4) to shape a ...

A bold new initiative exploring the future of food is underway. In a first-of-its-kind collaboration, the Culinary Institute of America (CIA) and Stanford University will convene chefs, healthcare ...

February 2026. Career Shifts Gerard Kenny ’11 was named executive chef at Hotel Viata, a boutique retreat outside Austin, TX, ...

Earning a Michelin star for your restaurant signals to diners and the culinary world that they should expect the “best of the best” the moment they walk in the door, from innovative pairings to the ...

CIA Instructor Beth Forrest brings historical insight to the enduring tradition of Lenten fish fries, highlighting how these humble meals evolved from Catholic fasting practices into beloved community ...

Chef Pamela Adams is a lecturing instructor of Baking and Pastry Arts at CIA in Hyde Park, NY. With more than 20 years of experience in luxury hospitality and high-volume pastry and bakery operations, ...

Author Annie B. Milostan is a Baking and Pastry Arts major. The Culinary Institute of America always has unique cooking competitions that allow students to be creative and get the chance to experience ...

Author Annie B. Milostan is a Baking and Pastry Arts major. For the last seven years we have been hosting a cookie bake-off for students. Last year I was fortunate enough to be able to visit and taste ...

Author Annie B. Milostan is a Baking and Pastry Arts major. Now that round one is finished, the top 60 culinary students and the top 30 baking and pastry students began round two. Culinary students ...

Incredible meals, trips, and memories that last a lifetime. Few industries in the world offer the same highs as hospitality and tourism. If creating unforgettable experiences is your passion, then ...