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 ...

CIA Instructor Beth Forrest brings historical insight to the enduring tradition of Lenten fish fries, highlighting how these humble meals evolved from Catholic fasting practices into beloved community ...

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 & ...

Jennifer Lee Jackson ’08 and Justin Tootla ’09 have a shared journey through CIA kitchens that grew into a lifelong partnership. From their first days on campus to competing together on season 23 of ...

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 ...

I chose the Culinary Institute of America because I wanted to learn from the best and understand the why behind food—not just how to bake. While you can learn techniques online or through experience, ...

Whether your interest in baking was sparked by family traditions, a love of delicious food, or your favorite baking shows, there is always a need for more passionate bakers. If you want to make a ...

Author Sarah Rolph is a Culinary Science major. Immediately upon arriving at FoodieCon my friend Emily Arellano ’29 and I were greeted with perfectly shiny bon bons and cotton candy art unlike any I’d ...

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 ...