Tasha Mabin ’10

Degree: Bachelor of Professional Studies Major: Culinary Arts Management Campus: Hyde Park, NY Hometown: Hamilton, New Jersey, USA Dual Passions Tasha Mabin’s dream of attending The Culinary Institute of America started in her freshman year of high school. “During my home economic classes I found I had a knack for cooking,” says Tasha, assistant manager at the Compass Group in Washington, … [Read more...]

Alumni Have Shows on New YouTube Channel

Hungry, the new food channel of YouTube, debuts this month. According to HuffPost Food, “Hungry is part of YouTube’s plan to roll out 100 niche channels with original programming.” Two CIA graduates will be part of the channel’s initial lineup. One of the new shows will be hosted by Duff Goldman ’98, who told the Associated Press he is looking forward to doing a program via YouTube. “It’s … [Read more...]

Three Grads Are Atlanta Rising Stars

Each year, Starchefs.com chooses four cities for which the editors review the rising stars of the culinary scene. Atlanta is one of the metro areas chosen for 2012, and three CIA graduates are among the city’s restaurant movers-and-shakers: Ryan Smith ’00 of Empire State South, Rising Star Chef Todd Immel ’90 of Star Provisions' Meat Department, Rising Star Artisan Chef Richard Blais ’98 … [Read more...]

Blake Swihart ’78, Managing Partner, Foodservice Solutions

“I love what I do. I’m very lucky.” Blake Swihart is clearly passionate about what he does—food marketing. It’s a career path he essentially created for himself back in the days before there were master’s degrees in the field and organizations like the Research Chefs Association. His company, Foodservice Solutions, provides strategic and creative services like menu R&D, new media … [Read more...]

Kersti Bowser ’01, Owner, Gourmet Butterfly Media & Special Events

Degree: Associate of Occupational Studies Major: Culinary Arts Campus: Hyde Park, NY A Style All Her Own As food stylist and owner of Gourmet Butterfly Media & Special Events, Kersti Bowser provides food, prop styling services, and catering for special events, chef book tours, culinary demos, and television. But prior to her foodservice career, Kersti was involved in an entirely … [Read more...]

Q&A with Johnny Hernandez ’89

Johnny Hernandez is a man with a deep respect for his past, a drive for excellence in his present, and a passion and curiosity about the future. He generously nurtures the potential he sees in young people, directing them towards fulfilling lives in the foodservice industry. Kind of heart and clear of purpose, Johnny exemplifies the values we hope to see in all our graduates. How do you think … [Read more...]

Cory McPherson ’96, Executive Chef/Owner, WilliamsBurger

Risking a successful career and your life’s savings to open your own burger business isn’t for everyone. But then, not everyone has Cory McPherson’s drive and confidence. After working for 20 years in restaurants and hotels, Cory had a vision, a business plan, and a location picked out on a quiet corner in the Williamsburg section of Brooklyn, NY—but no investors. At that time, his building in … [Read more...]

Seven CIA Grads Make ZAGAT’S “30-Under-30” List

The Zagat Survey has named 30 young men and women under the age of 30 who are keeping the New York City restaurant scene fresh. Seven of them are CIA graduates: Erik Battes ’04, Chef de Cuisine, Jean Georges X Corey Cova ’07, Chef, Earls Beer & Cheese and ABV Leah Kaithern ’05, Manager, Caffe Storico Joseph Ogrodnek ’02, Chef/Co-Founder, Battersby Walker Stern ’02, Chef/Co-Founder, … [Read more...]

Michael Henville ’02 Executive Chef of the Oualie Beach Resort

Going Home is a Breeze The soft island breezes and fragrant smells of the island of Nevis were never far from Michael Henville’s mind when he was up north attending The Culinary Institute of America in Hyde Park, NY. “I never really acclimated to the northern climate, but the CIA made such an impact in my life I would do all four years over again in a heartbeat,” says Michael. Now back on … [Read more...]

Amy Racine ’11, Sommelier, Sons & Daughters, Sweet Woodruff, and The Square

Amy Racine ’11 always knew she would return to the San Francisco Bay area. The vibrant culinary and enological culture of the city is a constant source of inspiration for the culinarian turned sommelier. Amy’s time spent at The Culinary Institute of America at Greystone in the Accelerated Wine and Beverage Program (AWBP) was the beginning of a career that’s all about professional growth. Now … [Read more...]