Loading...

Follow The Culinary Institute of America | CIA Culinar.. on Feedspot

Continue with Google
Continue with Facebook
or

Valid

Sometimes all it takes is the right contact for an amazing experience to happen. When planning a class trip, some of my fellow culinary science students thought it would be great to attend the Fancy Food Show, presented by the Specialty Food Association at The Javits Center in New York City. They reached out to […]

The post Food Show Shines Spotlight on Culinary Science appeared first on CIA Culinary School.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

CIA Alumni Bio “As a food writer, I think it’s important to have a background rooted in kitchens to be able to connect and responsibly write about the industry. The CIA helped me understand the restaurant industry and connect to chefs in a way that is genuine and valuable. ” Jesse Szewczyk graduated from The […]

The post Jesse Szewczyk—Writing His Own Future at BuzzFeed appeared first on CIA Culinary School.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

In the city that hosts the Kentucky Derby, a trio of CIA students participated in a national skills competition…and they hit the trifecta, as each won their respective category and came home with gold medals! At the national SkillsUSA competition in Louisville, KY in late June, CIA junior Nora Engelken of Fairway, KS was the […]

The post CIA Students Hit the Trifecta: Three National Gold Medals appeared first on CIA Culinary School.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

There are other hospitality degree programs out there. So why choose to study hospitality management at the CIA? What makes our program stand apart? #1. It’s the most food-focused Our bachelor of science degree in hospitality management includes 30 credits in food and beverage—10 times more than at many other colleges. Why is that important? […]

The post 4 Reasons to Choose Hospitality Management at the CIA appeared first on CIA Culinary School.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Fresh off the gelatin-making experience described in my last blog post, I was excited to move on to some more amazing experiments in the culinary science program at the CIA! This time, my classmates and I got to make chocolate truffles infused with a flavor extract of our choice. Even better: to extract these flavors, […]

The post Stories from the Lab: Rotavap—Coolest Machine Ever! appeared first on CIA Culinary School.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

CIA Student Bio “There is an endless amount of information surrounding the wine industry, so the fact that there was a program that streamlined it was incredible, and I knew I wanted that solid foundation.” You’re in the CIA’s master’s in wine management program. When did you realize you wanted to go into the wine […]

The post Jaclyn Misch: It’s Never Too Late to Follow Your Passion appeared first on CIA Culinary School.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

It’s a run of success any team would be happy to celebrate… Sixteen seasons, six champions. That’s the tally for Culinary Institute of America graduates after Kelsey Barnard Clark took the top spot in the latest edition of Bravo’s mega-popular Top Chef. And for those of you keeping score at home, that’s the most of […]

The post CIA Grads Dominate Top Chefs Winners List appeared first on CIA Culinary School.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

At the Culinary Institute of America, we all know that it takes passion, persistence, endurance, and endless practice to pull off the desserts we bakers make every day. However, what most people don’t know is that there is an artistic side to baking and pastry that is almost as important as getting the recipe right. […]

The post Baking and Pastry—It’s Really Art appeared first on CIA Culinary School.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

What ties together the winner of a prestigious national culinary competition, the director of R&D for a large food company, and the hazard analysis and critical control points (HACCP) coordinator for an award-winning restaurant? The answer is culinary science. And there are important differences between culinary science and food science that you should know about. […]

The post Culinary Science and Food Science are Not the Same appeared first on CIA Culinary School.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

It’s not every day you can take a foraging stroll through the Hudson Valley with Chef Brian Kaywork, instructor in the American Bounty Restaurant, collecting morels, ramps, and dryad’s saddle for a special event. Not only have the students volunteering gained knowledge by going out into the wilderness, but we found a great cause to […]

The post A Farm-to-Table Brunch for the 20th Anniversary of Poughkeepsie Farm Project appeared first on CIA Culinary School.

Read for later

Articles marked as Favorite are saved for later viewing.
close
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Separate tags by commas
To access this feature, please upgrade your account.
Start your free month
Free Preview