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 ...

Read more about United Methodists Hooked on Fish Fries Too. CIA instructor Beth Forrest highlights how Lenten fish fries ...

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 ...

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 ...

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

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

Author Anna Fain is a Baking and Pastry Arts major. In celebration of Women’s History Month, I had the pleasure of speaking with Chef Roshara Sanders, also known as Chef Ro—an award-winning chef, ...

Beth Kramer is vice president of development and alumni relations at the Culinary Institute of America, where she oversees the college’s fundraising and alumni-engagement strategies and activities, ...

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 ...

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 ...

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 ...