Gerard Kenny ’11 was named executive chef at Hotel Viata, a boutique retreat outside Austin, TX, where he will oversee food and beverage operations, including the hotel’s signature Laurel Restaurant, ...

CIA alumni are always cooking up something interesting, and with a network of more than 55,000 strong, there’s never a shortage of highlights! Dean Fearing’s ’78 star on CIA’s Alumni Walk of Fame was ...

If you work in the kitchen, are you a chef, or are you a cook? It’s a simple question, but the answer depends on your position, responsibilities, and even what type of kitchen you’re working in.

The Culinary Institute of America is located in Hyde Park, NY on the east bank of the Hudson River, three miles north of Poughkeepsie, midway between New York City and Albany on US Route 9. The campus ...

Roy Yamaguchi ’76 is the founder of numerous restaurants, executive director of the Culinary Institute of the Pacific at Kapiʻolani Community College, and a co-founder and chair of the Hawaii Food & ...

South America’s largest country, Brazil is an amalgam of peoples, cultures, and flavors. The country’s regional cuisines are a function of its cultural diversity—beginning with the native Guarani, ...

Michael Lederman is chief digital and technology officer (CDTO) at the Culinary Institute of America, where he leads the college’s digital, data, and technology strategy. In this role, oversees CIA’s ...

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 ...

Scott Ota is a lecturing instructor of Hospitality and Service Management at CIA San Antonio, where he teaches beverage strategy, hospitality leadership, and the role of beverage programs in building ...

Ready to start your culinary journey? If you want to excel in the food or hospitality industries, you need more than just the basics—you need the advantage of a culinary education. Earning your ...

Christopher Aquilino is vice president of workforce development and industry solutions at the Culinary Institute of America. In this role, he helps shape the future of work, positioning CIA as the ...

Before he ever worked with Jeremy Sewall at Lark Creek, Paul Kahan at Blackbird, Jason Hammel and Amalea Tschilds at Lula Cafe, Chris Pandel at Bristol, and Jared Van Camp at Old Town Social, Yoni ...