Interested in turning your love for baking fresh bread into a career? You could be a professional baker. Do you also love the thrill of completing finely detailed decorations and executing complex ...

Author Sarah Rolph ’22/’26 is a Culinary Science major. Everyone knows and loves the changing colors that signal the start of apple picking, sweater weather, and pumpkin spice season, but the ...

We know you’re as committed as we are to helping students learn and succeed—and we’d like to help you. Here are some education resources from CIA to spark a passion in your students for culinary arts ...

As a dedicated wine and beverage studies instructor at CIA, Christie Dufault brings a wealth of expertise, global perspective, and deep passion for the culinary world to every class she teaches. With ...

Welcome to your new college!

MS, with honors, New York University (NYU), New York City. BS, cum laude, Bowling Green State University, Bowling Green, OH. AOS, CIA, Hyde Park, NY. Private Practice ...

Starting college is a big step—you’re moving to a new place, meeting new people, and learning in a whole new way. Honing your culinary skills at CIA is an amazing college experience and it’s normal to ...

Today, CIA is widely recognized as the world’s premier culinary college. Our industry-wide reputation for excellence is evidenced by our outstanding faculty, passionate students, and more than 55,000 ...

Joseph De Piro is an assistant professor in the Food Business School at CIA’s New York campus, where he teaches Principles of Microeconomics, Principles of Macroeconomics, Event Design and Project ...

A Conversation with Netflix’s Next Gen Chef Contestant, Private Chef for the New York Jets and Red Bulls, and Young Entrepreneur Sidney Rubenstein Author Sarah Rolph ’22/25 is a Culinary Science major ...

Active Military and Veterans, Food is Your Future. A sense of purpose. Service. Making a difference. You’ve experienced them all in your military career, so it’s only natural to seek them in your next ...

Chef Annette Tomei is a lecturing instructor of the Food Business School at CIA, where she blends decades of professional kitchen experience with her rich academic background to inspire and educate ...