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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.

Fruit Salad with Orange-Blossom Syrup

Fruit Salad with Orange-Blossom Syrup, recipe by The Culinary Institute of America

Orange-blossom water, generally available from health food stores and wholesalers, adds a fragrant touch to the delicious syrup. Orange-blossom water is distilled using bitter orange flowers and is commonly used in beverages, confections, and baked goods. From The Culinary Institute of America's Gourmet Meals in Minutes cookbook. This recipe makes eight servings. Ingredients: 2/3 cup … [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...]

Tyler Newell ’14

Tyler Newell ’14

Degree: Associate in Occupational Studies Major: Culinary Arts Campus: Hyde Park, NY Hometown: Westport, MA How did you become interested in food? Interestingly, it all started when I was dishwashing in a small town restaurant. Watching the fast paced adrenaline, mixed with the constant desire of perfection by the chefs, was incredibly intriguing to my young 14-year-old self. Dishwashing … [Read more...]

Joshua Guide ’16

Joshua Guide ’16

Degree: Bachelor of Culinary Arts Management Major: Culinary Arts Campus: Hyde Park, NY Hometown: Atkinson, NH How did you become interested in food? After high school, I decided that I either wanted to become a chef and cook on a cruise ship traveling around the world, or a U.S. Marine. I chose a U.S. Marine. Now, after 21 years of service and a plethora of jobs, assignments, and travel, … [Read more...]

Christopher Lunsford ’16

Christopher Lunsford ’16

Degree: Bachelor of Professional Studies Major: Baking & Pastry Arts Campus: Hyde Park, NY Hometown: Frederick, MD How did you become interested in food? My interest started when I was working as a pastry chef at a local family-owned restaurant back in my hometown. I only worked there for a year, but it gave me a lot of insight into this career and I learned a lot from working there. … [Read more...]

Trey Foshee ’90

Trey Foshee ’90, CIA alumni

Degree: Associate in Occupational Studies Major: Culinary Arts Campus: Hyde Park, NY Hometown: Ojai, CA Sustainability is Possible Trey Foshee’s first job in the restaurant industry was mainly a way to support his passion for surfing. Through a family connection he was hired as a busboy at The Ranch House in Ojai, CA. The restaurant’s extensive gardens provided the kitchen with … [Read more...]

Potatoes Colcannon

Potatoes Colcannon by The Culinary Institute of America

CIA Chef Brendan Walsh’s Colcannon Potatoes is a delicious version of the classic cabbage and potato Irish peasant dish. Ingredients: 1 pound cabbage, large dice 3 1/2 cups chicken stock or water 2 1/2 pounds Yukon Gold potatoes, peeled and quartered 1 cup whole milk 1/4 cup sliced scallions Salt and pepper, to taste 1/8 cup melted butter 4 slices of bacon, cooked crisp and … [Read more...]

Forbes “30 Under 30” List Includes Four CIA Graduates

CIA graduates are honored

The January 20 issue of Forbes magazine honors the best up-and-comers in a wide range of fields. In its annual “30 Under 30” list, four graduates of The Culinary Institute of America (CIA) were named in the area of food and beverage. That's more than any other college or university. "We are proud that so many graduates quickly become standouts in the food world. In addition to being highly … [Read more...]