News and Events

The Culinary Institute of America is the leader in culinary education. There is something new and exciting happening every day in the world of food and the CIA brings this excitement to it's student in a high-powered dynamic learning environment.

Liam Kamp ’15

Liam Kamp, CIA student, Bachelor's Degree in Culinary Arts Management & Applied Food Studies

Degree: Bachelor's Degree in Culinary Arts Management and Applied Food Studies Major: Culinary Arts and Applied Food Studies Campus: Hyde Park, NY Hometown: Monroe, NY How did you become interested in your major? When I arrived at The Culinary Institute of America I knew I had a passion for food. But I wanted to combine that passion with other areas of study. During the associate program, … [Read more...]

Avery Britton ’15

Avery Britton, culinary arts degree student and basketball player for The Culinary Institute of America in Hyde Park, New York.

Degree: Associate of Occupational Studies Major: Culinary Arts Campus: Hyde Park, NY Hometown: Kirkland, VA A Fortunate Change of Plans Avery Britton loves basketball, but had no plans to play at The Culinary Institute of America when he arrived here as an eager culinary arts student. He was content to head over to the gym after class and just shoot around some, maybe get into a pickup game … [Read more...]

Robert “R.J.” Yoakum ’16

Robert "RJ" Yoakum, culinary arts student and basketball player at The Culinary Institute of America in Hyde Park, New York.

Degree: Associate of Occupational Studies Major: Culinary Arts Campus: Hyde Park, NY Hometown: Mission Viejo, CA In the Kitchen or Gym, It’s All About Team For Robert “R.J.” Yoakum, it doesn’t matter if he’s on the line in a restaurant or at the line on the basketball court—he’s driven to be the best he can be. Basketball and cooking are clearly two things R.J. is very passionate about, and … [Read more...]

Orange-Chipotle Chicken Wings with Chipotle Sour Cream

Orange-Chipotle Chicken Wings with Chipotle Sour Cream, recipe by The Culinary Institute of America

  Wings Make a Great Superbowl Dish What do you get when a food revolution collides with a revered American tradition? A great Super Bowl spread! Chef Bill likes to wow his guests by integrating these food trends into traditional crowd-pleasing fare for the big game, and you can, too. These chicken wings are Latin-inspired—they’re sure to become new fan favorites! The National Chicken … [Read more...]

Winter Citrus Fruit Parfait with Whipped Cream

Winter Citrus Fruit Parfait recipe by The Culinary Institute of America

  Dessert Just Gets Better The chefs at the CIA can keep you eating better in the New Year with something they like to call the “dessert flip.” This parfait is a delicious example. By focusing on fresh seasonal fruits and using only a small amount of the topping, you get all the flavor and crunch—and still feel good about keeping your healthier eating resolution. With a little thought, you … [Read more...]

Evan Bollers ’14, Junior Food Scientist, Signature Brands LLC

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Degree: Bachelor of Professional Studies Major: Culinary Science Campus: Hyde Park, NY Ever wonder how new foods get developed and who’s behind these innovative formulations and recipes? Oftentimes, there’s a CIA graduate involved—one like Evan Bollers. After graduating in 2014 with his bachelor’s degree in culinary science, Evan went straight to work for Ocala, FL-based Signature Brands, a … [Read more...]

Abby Kitchen ’15

Abby Kitchen, CIA student, Bachelor's Degree in Culinary Arts Management

Degree: Bachelor of Culinary Arts Management Major: Culinary Arts Campus: Hyde Park, NY Hometown: Alexandria, VA How did you become interested in your major? Julia Child. On Saturday mornings while my siblings were watching cartoons, I was watching Julia Child and Jacques Pepin on public television. I was fascinated with the different techniques, ingredients, and tools. Inspired by Julia … [Read more...]

Nilson Chaves Netto ’16

Chaves Netto ’16, AOS Culinary Arts

Degree: Associate of Occupational Studies Major: Culinary Arts Campus: Hyde Park, NY Hometown: Rio de Janeiro, Brazil How did you become interested in food? Food and cooking has always been a part of my life ever since I was a boy. I loved spending time in the kitchen helping prepare meals with my family. My love of cooking grew into a passion and I hope to turn that passion into a … [Read more...]

Dylan Low ’14

Dylan Low, ’14

Degree: Associate in Occupational Studies Major: Baking & Pastry Arts Campus: St. Helena, CA Hometown: Weston, MO How did you become interested in your major? At a very young age I became interested in baking. Helping my mother and grandmother bake and cook during holidays was always a special treat. Watching them create wonderful meals from what seemed like nothing was always amazing … [Read more...]

Salted Caramel Chocolate Tart

Salted Caramel Chocolate Tart Recipe by The Culinary Institute of America

Salted caramels have long been a treat in Brittany, France, and now enjoy immense popularity stateside as well. In this tart, a sweet caramel is topped with a sprinkling of fleur de sel—a high-quality flaked sea salt—which enhances the dense, rich bittersweet chocolate filling. Use Vanilla Tart Dough fitted into a 9-inch tart pan, blind baked, and cooled. Makes one 9-inch tart. Filling … [Read more...]