Read more about The Culinary Institute of America Announces New Trustees. Hyde Park, NY, March 31, 2026 – CIA has named four ...

Read more about Restaurants Lose $162 Billion To Food Waste, New Report Finds. A new report from Georgetown University’s ...

Read more about Research Shows Right-Sizing Portions Can Stop Profit Margins from Getting Trashed. New research shows right-sizing portions can cut plate waste and protect margins, based on a ...

What is your favorite dish to create? It’s hard to name one dish as a favorite. I deal with a diverse client base that includes professional athletes, Fortune 500 companies, and business executives ...

“CIA has the best education and curriculum. That’s why I chose the school. And in the end, I felt I made the right decision.” Kayla Howey is the corporate chef and food and hospitality director of ...

Can you stand blindfolded, smell a food, and then accurately list the ingredients found within? Kishi Aroora can. Maybe that’s the reason she left her studies at the Shri Ram College of Commerce in ...

Katie Ferris was raised on a farm in Poughquaq, NY, and spent years volunteering and working with the Dutchess County 4-H club. Agriculture was her first love but as she grew older Katie developed an ...

Daniel Leader ’76 studied philosophy at the University of Wisconsin before coming to the Culinary Institute of America. After working in some of New York City’s top kitchens, he left the restaurant ...

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 & ...

Michael Tusk ’89 and his wife, Lindsay, are the owners of three of San Francisco’s most acclaimed restaurants: Quince, Cotogna, and Verjus. A native of New Jersey, Tusk graduated from Tulane ...