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 ...

A bold new initiative exploring the future of food is underway. In a first-of-its-kind collaboration, the Culinary Institute of America (CIA) and Stanford University will convene chefs, healthcare ...

I’ve always loved cooking. I went to a vocational culinary program in high school, and at first, I thought I’d just get certified and go straight into the industry. Then I realized I wanted the full ...

Hyde Park, NY, March 24, 2026 – The Culinary Institute of America (CIA) today announced the appointment of Beth Kramer as vice president of development and alumni relations. She will oversee the ...

Chef Pamela Adams is a lecturing instructor of Baking and Pastry Arts at CIA in Hyde Park, NY. With more than 20 years of experience in luxury hospitality and high-volume pastry and bakery operations, ...

Author Annie B. Milostan is a Baking and Pastry Arts major. The Culinary Institute of America always has unique cooking competitions that allow students to be creative and get the chance to experience ...

Author Annie B. Milostan is a Baking and Pastry Arts major. For the last seven years we have been hosting a cookie bake-off for students. Last year I was fortunate enough to be able to visit and taste ...

Author Madeleine White is a Food Business Management major. Here at CIA, we offer many small- and large-scale competitions. From SkillsUSA to our on-campus events like CIA Chili Cook-Off or Cookie ...

Born and raised in Georgia, Jennifer Lee Jackson learned to cook at a young age from both of her grandmothers. Originally a Political Science major, she found her true passion while cooking at a ...

Incredible meals, trips, and memories that last a lifetime. Few industries in the world offer the same highs as hospitality and tourism. If creating unforgettable experiences is your passion, then ...

If your dream is to run a kitchen, then becoming a sous chef is an essential step. As a sous chef, you’re the second-in-command of a kitchen, not only overseeing the day-to-day kitchen operations, but ...

Recently a chance Metro North Railroad encounter connected me to a group of super-committed, up-and-coming chef leaders studying at the Culinary Institute of Education in Hyde Park, NY. We had so much ...