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CIA Alumni Bio Restaurant Gary Danko, a fine-dining restaurant featuring local, fresh ingredients prepared to perfection, is in the Fisherman’s Wharf neighborhood of San Francisco. It is celebrating its 20th anniversary this year. “You don’t just open a great restaurant,” say Chef Danko, “it’s a constant work in progress.” Restaurant Gary Danko has received numerous […]

The post Gary Danko, First Have the Passion appeared first on CIA Culinary School.

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CIA bachelor’s students who take the Intrapreneurship concentration are decidedly entrepreneurially minded. Um, what? It means they’re interested in starting their own business (“entre”), or they want to apply that same drive to launch new products or operations within a corporation (“intra”). In their Introduction to Corporate Ventures course, students learn about leadership styles, customer […]

The post CIA Students Think Like—and Learn from—Entrepreneurs appeared first on CIA Culinary School.

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“The only game plan I had going into Top Chef was to cook my food and be myself,” Chef Clark says. “If I win, I was going to win with what I do. ” CIA Alumni Bio Chef Kelsey Barnard Clark, executive chef and owner of KBC in Dothan, AL, was always interested in cooking. […]

The post Kelsey Barnard Clark ’11, Top Chef Season 16 Winner appeared first on CIA Culinary School.

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During our first kitchen course, Advanced Cooking, we were given the opportunity to explore different cuisines scattered throughout Asia. The sections on Japan highlighted the significance of both “slow food” and traditional practices. Starting off, our class was fortunate enough to work alongside a phenomenal chef, Masayo Tamura, one of the first female chefs to […]

The post Asian Cuisine Concentration: A Little Taste of Shokado Bento appeared first on CIA Culinary School.

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“I loved the smaller class sizes and student community at CIA. All of the one-on-one attention that students receive from chefs is indispensable, especially with the caliber of CIA faculty.” CIA Alumni Bio How did you become interested in food? I can’t quite remember when I first fell in love with food, but if I […]

The post Angela Peters: A Leap of Faith to Her Culinary Dreams appeared first on CIA Culinary School.

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For young culinarians, the crisp late-winter air can mean only one thing: the high school culinary and hospitality competition season is here! From ProStart and C-CAP to SkillsUSA, NAACP, FCCLA, and everything in between, students and educators from all over the nation come together to throw down their culinary, baking, restaurant service, and business savvy […]

The post CIA Faculty’s 5 Tips for Culinary Competition Success appeared first on CIA Culinary School Blog.

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“Learn to talk about food, taste, and your experience. The future is in front of you and, if you’re like me, you’ll never want to take your apron off.” CIA Alumni Bio Known as the Maestro of Pasta, Scott Conant’s fresh varieties of pasta are mainstays on his menus, and he continues to elevate the […]

The post Scott Conant, Chopped Judge’s Culinary Journey appeared first on CIA Culinary School Blog.

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Ian Cairns and Bryn Timmis didn’t just win the 2018 Ment’or Young Chef competition in Las Vegas—they made history. The teammates were the first chefs with CIA culinary science degrees to ever compete in the event, which recognizes young chefs with the potential to one day represent Team USA in the prestigious Bocuse d’Or. So […]

The post CIA Culinary Science Grads Win Ment’or Competition appeared first on CIA Culinary School Blog.

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“You can go to other culinary schools to learn how to cook and follow directions, but the CIA prepares you to give those directions.” CIA Student Bio Major: Associate Degree in Culinary ArtsCampus: San Antonio, TXHometown: San Antonio, TXVeteran: U.S. Army How did you become interested in food?I was medically discharged from the Army, where […]

The post Christopher Harper, Army Medic Turned Chef appeared first on CIA Culinary School Blog.

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On Thursday, February 14, 2019—yes it was Valentine’s Day—I showed the earth some love by attending a Civil Society Briefing at the United Nations Headquarters entitled Bridging Sustainable Practices Across Industries: Focusing on Food, Film, and Waste Industries. The briefing was educational and truly inspirational. There were panelists who discussed their sustainable practices and shared […]

The post My Experience as a Youth Ambassador for the United Nations: Initiating Sustainable Practices appeared first on CIA Culinary School Blog.

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