“CIA was like a culinary wonderland for me and I felt like a kid in a candy store with the plethora of resources, information, opportunities, and culinary talent on campus.” The kitchen is a hot, ...

“To a new student I would say to use every minute you are in school. Time flies by so meet lots of people (students and instructors), get a job, use the library and all the resources available to you, ...

In success, as in many things, timing often plays a major role. You could say that Sonia Arias is blessed with impeccable culinary timing. From the instant she and Jared Reardon met and fell in love ...

Food Writer / President of the culinary media company JONES IS THIRSTY Scott Jones always had two passions—writing and food. To develop himself as a writer, he earned a degree in magazine publishing ...

Rochelle Huppin Fleck, director of Violet Cooking School and Shop and the founder and former president of Chefwear, Inc., believes that chefs uniforms were born out of practicality and have always ...

Mike Lee, the food futurist, founder, and author spoke at last month’s Menus of Change® leadership summit at the Culinary Institute of America in Hyde Park, NY, offering his vision for what 2035 may ...

“CIA has the most appealing program and offers the most hands-on experience.” Rio de Janeiro native Chef Rafa Costa e Silva started out as an investment banker. “I graduated with a bachelor’s degree ...

“At CIA it’s all about your attitude. Life is 10 percent situation and 90 percent attitude. I dove right into school and loved it the whole time.” Peter Ziegelmeier has what some people would call a ...

When you think of a magazine editor, the image of a red marker slashing through a writer’s much-loved words comes to mind. And that image—tempered by the fact that most editing is now done on the ...

“I would not have been as confident and capable in a professional kitchen if it weren’t for all of my amazing CIA instructors.” A little serendipity goes a long way. Nicolette Eyherabide was ...

“I walked in the door and knew CIA was the place for me. Being surrounded by people who are so passionate about food was a revelation. There were others just like me who could happily talk about food ...

Nai Kang Kuan was born on July 1, 1973 in the city of Taipei. He lived a happy but unremarkable childhood until he immigrated to the United States with his mom and an Italian heritage stepfather when ...