Culinary Institute of America, Singapore is the ideal place to round out your education and enrich your knowledge of the food world. Since 1946, CIA has set the standard for education excellence in ...

CIA at Greystone is approximately one mile north of the town of downtown St. Helena on the left, one-and-a-half to two hours north of San Francisco in the heart of the Napa Valley. CIA at Copia is ...

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.

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! Savannah Jordan ’10 and her business partner, Parker ...

James Tidwell is a Certified Wine Educator from the Society of Wine Educators, a Certified Tea Specialist from the Specialty Tea Institute, and a Certified Sake Professional from the Sake Education ...

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 ...

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 & ...

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 ...

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 ...

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 ...

“Volunteer for every event and get to know as many people on campus as possible. Those connections will serve you well in the future.” Growing up in Tivoli, NY, the youngest of four children, Tim ...

It’s the philosophy of Tim Prosinski, foodservice director/chef at the Berlin Public Schools in Connecticut, that if schools are committed to teaching kids the right way to apply math and science, ...