The Culinary Institute of America

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Baking Through the CIA: Puff Pastry and Croissants

As I complete week 11 at The CIA, I am entering the denouement of the baking & pastry program’s fundamental skills period. In the coming weeks, I …

Baking

The 10 Most Popular Instagram Photos This Year

Our Trip to China: The Great Bamboo Sea

There were a great many parts of China that were first time experiences for all of us. There is no doubt that each and every day was something …

Is Culinary School Worth It?

<b>A Real Return on Your Investment!</b><p>Attending culinary college is a big step, so it’s important to know you are getting an excellent return on your …

CIA Students Get a Unique Chance to Meet the Best of the Best!

You’ve watched them on screen and admired their careers from afar. But for the CIA students who were chosen to go to the April 25, 2018 CIA …

A Trans Fat Q&A with the CIA's Jennifer Stack

The CIA talks with our own Jennifer Stack, RDN, CDE, Associate Professor of Culinary Science at the CIA, for a Q&A about the World Health …

News from the Hive: The Bees Arrived!

Students clustered around the transport boxes filled with approximately 30,000 buzzing bees that had just been delivered to campus. Before installing …

The Best Photos from Our 10 Day Trip to China

Take a look at our CIA Global Cuisine and Cultures trip to China! Our professor, Dr. Willa Zhen, with the help of several guides, toured us around …

Baking Through the CIA: Go Nuts for Donuts

With my mind focused on my first skills test last week, I failed to discuss my new classes, Nutrition and Introduction to Gastronomy. Both classes …

What is the Difference Between a Culinary Arts Certificate vs. a Degree?

Decisions, decisions. A student considering culinary education options today has more choices than ever to prepare for a far-reaching, increasingly …

The Work Toward a Community Garden

I have been a member of the Student Government Association board for six semesters and throughout my time here, I have been able to work on many …

R&D at the CIA: Building a Meal Kit - Getting Sensory

It’s recipe testing time! After many trial-and-error recipe tests, our culinary R&D teams have completed their meal kit prototypes.<p>For our entrée …

Traditional Italian Easter Bread Recipe

Start prepping now because this Colomba di Pasqua, a traditional Italian Easter bread recipe is not quick or easy, but definitely is delicious! …

An Escape to Flavor: Sampling “Top-Secret” Treats at Star Kay White

For our Modern Industrial Tools and Techniques class, we eighth-term culinary science students escaped the kitchen lab for a day and ventured to Star …

5 Tips to Make the Most of Your Culinary Institute of America Visit

Still deciding which college to apply to? There’s no better way to find out if The Culinary Institute of America is the right fit for you than an …

Takeaways From The Women's Foodservice Forum: How To Be A Leader

In the first week of March, seven CIA students, including me, were given the opportunity of a lifetime when we were selected to attend this year’s …

News from the Hive: Making a Home for All Pollinators

Some very important pollinators need our help. Hummingbirds, for instance, are on the red list, which means they are on the cusp of endangerment. And …

Biodiversity

Almond and Flax Crackers with Smoked Almond Spread Recipe

For many of us, the new year is a time to make a fresh start. We’re wiping the slate clean with a renewed sense of optimism for the year ahead, and …

Food

From Tree to Pancake: The Sweet and Simple World of Maple Tapping

Tapping maple trees brings one back to a more log cabin-y time—a time where everyone got their food directly from the land and lived in harmony with …

Breakfast

The CIA's Munch Madness Bracket Contest

Catch Munch Madness!<p>Munch Madness is happening right now! CIA students are competing in the first-ever CIA Tournament of Food. Just like basketball’s …

March Madness

R&D at the CIA: Building a Meal Kit - The Prototype

<b>Next up…Testing and Prototyping</b><p>A quick review before we get to the most recent action:<p>Two weeks ago, we did the ideation session to get a sense of …

Sous-vide Cooking

My Weekend in Tuscany: Pasta, Flowers, and the Duomo

It almost sounds as if I’m writing the foreword to a romantic story when I speak about how I went to Florence, ate pasta, and bought myself flowers. …

Italy

A Dream Day with Sabatino Truffles

Did someone say “It’s black truffle season?” This past week, I had the pleasure of touring Sabatino’s factory with a group of my fellow students from …

Italy

R&D at the CIA: Building a Meal Kit - the Concept

<b>First things first…the concept</b><p>Over the past few weeks, our Culinary R&D class has done a lot of market research on trends within the meal kit …

Culinary Arts

Baking Through the CIA: My First Skills Exam

We’ve been warned how stressful The CIA can be, and after taking my first skills exam, I see exactly what they mean. My entire week was spent in …

Spongecake

11 Great Stories from Culinary Couples Who Met at the CIA

Food is love, so it’s not surprising to find out that many of our graduates found their soul mates while attending the CIA. Here are eleven great …

CIA

Keeping Visionary Chef & Treasured Friend Paul Bocuse in our Hearts on his Birthday

Keeping visionary chef and treasured friend Paul Bocuse in our hearts on his birthday and always. Merci, Bocuse.

Top 7 Careers for Applied Food Studies Grads!

You love food—and value where it comes from, how it’s grown, and the policies that influence the future of global and local food sources. Consider …

Sustainability

Remembering Jefferson Evans, the “Jackie Robinson” of Black Chefs

<b>Jefferson Evans ’47</b>, the first African-American graduate of The Culinary Institute of America, passed away in January at age 94. He has been called …

Jackie Robinson

News From the Hive: Building for the Bees

Without pollinators, the world as we know it would end. And without plants, the bees can’t do their very important job. So, The Culinary Institute of …