Food is Life

Chef or Baker?

The CIA can take you on either path! While most diners may not realize that the fresh bread on their… [more]

Nick Valenti talks about “The CIA Advantage”

Nick Valenti, CEO and president of Patina Restaurant Group, talks about the high quality of the faculty,… [more]

Charlie Palmer ’79 talks about “The CIA Advantage”

Chef, restaurateur, and hotelier Charlie Palmer '79 believes that there is no other place like it in… [more]

Amanda Freitag ’89

It’s hard to believe that a Food Network Chopped judge and runner up on The Next Iron Chef could fail… [more]

What’s Exciting in Our World of Food

Chef or Baker?

The CIA can take you on either path! While most diners may not realize that the fresh bread on their table required a different set of skills than their entrée, aspiring culinarians and professional foodservice workers know that chefs and bakers are not interchangeable. The skills, tools, and talents associated with each path are quite [...]

Nick Valenti talks about “The CIA Advantage”

Nick Valenti, CEO and president of Patina Restaurant Group, talks about the high quality of the faculty, administration, and students at the CIA. His company is delighted with the attitude and professionalism of the CIA students. He considers the CIA the finest culinary college in the world. Watch the video below or on youtube.

Charlie Palmer ’79 talks about “The CIA Advantage”

Chef, restaurateur, and hotelier Charlie Palmer ’79 believes that there is no other place like it in the world and that the CIA’s quality of curriculum and chef-instructors at the college set the standard in the industry for culinary education.

Amanda Freitag ’89

It’s hard to believe that a Food Network Chopped judge and runner up on The Next Iron Chef could fail her first practical exam at the CIA, but it’s true. Standing in front of the chicken she was supposed to butcher and bone, Amanda froze. She couldn’t remember a thing!

Alex Stupak ’00 talks about “The CIA Advantage”

CIA alumnus and chef/owner of Empellón Taqueria and Empellón Cocina Alex Stupak ’00 talks about how the CIA alumni he meets or hires come to the kitchen with excellent skills as well as an intensity, mentality, and attitude that he believes is uniquely CIA.

Thomas Keller talks about “The CIA Advantage”

World-renowned Chef Thomas Keller talks about the high quality of education that CIA students receive at the world’s premier culinary college. He believes the college prepares students to take on the kinds of challenges that they might face at his restaurants The French Laundry, Per Se, Bouchon, Bouchon Bakery, and Ad Hoc.

CIA Augie Award Honoree Rick Bayless

For more than 20 years, Chef Rick Bayless of Frontera Grill and Topolobampo in Chicago has been a champion of regional Mexican cuisine. He is on the CIA Latin Cuisines Advisory Council and has presented at many of our conferences. We are very pleased to present him with his Augie Award for his contribution to [...]