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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.

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...]

Austin Markland ’16

Austin Markland, CIA student, Associate Degree in Baking and Pastry Arts

Degree: Associate in Occupational Studies Major: Baking & Pastry Arts Campus: Hyde Park, NY Hometown: Bear, DE How did you become interested in your major? I went to St. Georges Technical High School in Middletown, DE and attended the culinary arts program they provided. Prior to being accepted into the school I had my mind set on becoming a pediatric cardiologist. Instead of getting … [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...]

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...]