As a Culinary Arts instructor at CIA, Raymond Dawson brings real-world experience and passion for food systems into every class. Chef Dawson works with students to build the skills and confidence they ...

Read more about Meet the Next Generation Chef Leaders. Chatting with Culinary Institute of America students about how the next generation of chef leaders train, intern, and think about food and ...

“CIA prepared me with the basic skills and expectations I would need to enter the culinary world.” The list of chefs Jason Pfeifer has worked for reads like a “Who’s Who” of culinary giants—Michael ...

It’s convenient when you open an executive training company that uses culinary team building as its core to have a seasoned chef and a master trainer and facilitator running things. It’s even more ...

After graduating with a bachelor’s degree from Stanford University, Jamie Purviance became an English teacher and realized his dream of traveling the world teaching in international schools. But five ...

What is your favorite dish to create? Coq au vin with fresh pasta. Combines two of my favorite culinary techniques; braising and making pasta. Describe a day in your life at your job/business. My day ...

“CIA is of course the ultimate place to go for people who love to cook. There is love for food in every corner of the campus—even in the air.” I started my career in the Navy cooking on a military ...

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! Kwame Onwuachi ’13 was named a James Beard award ...

Read more about CIA Appoints Chef Spike Mendelsohn To Board of Trustees. Hyde Park, NY, February 5, 2026 – CIA has appointed Chef Spike Mendelsohn to its board of trustees. Mendelsohn, who is a 2005 ...

“I learned about wine and spirits from experts in the field in one of the most ideal settings imaginable. My goal is to own my own restaurants, and this concentration has given me the groundwork to ...