The Culinary Institute of America

05/28/2026

80 years of legacy has never looked so delicious.

students Benjamin Gruthoff ( ) and Jaehui Choi ( ) built this cake under the guidance of Chef Cavotti and Chef Rossilio, who helped bring this vision to life.

This is what it looks like when the next generation honors the foundation they were handed. We’re not just celebrating a number. We’re celebrating every Chef instructor who stayed late, every student who showed up, every moment that quietly built something worth commemorating.

If you’ve ever walked these halls — this one’s for you. 🎂✨ Here’s to 80 years and shaping the future of food.

05/24/2026

What is Gen Z actually craving in the dining hall? 🎓🍴

We’re diving deep into the data with Renee Wege from Datassential to explore the "Gateway Flavors" and emerging global cuisines that are driving the next generation of campus dining. Stick around after the data breakdown for a culinary demo! Chef Nathaniel Malone and Chef Andrew Hunter put those insights into practice with a unique BBQ Pad See Ew.

Watch the full video here: https://bit.ly/4wM5z92
Get the recipe here: https://bit.ly/4nHQxwS

This video was produced by the Culinary Institute of America as an industry service for Kikkoman Foodservice.

05/23/2026

Step into the kitchen at Hôtel des Arts Saigon - MGallery in Hồ Chí Minh City where the chefs of The Albion Restaurant share some of their favorite plant-forward Vietnamese dishes. 🌿

In this episode, they prepare three recipes: vegetable curry, gỏi cuốn (fresh spring rolls), and gỏi bưởi (pomelo salad).

Watch the full recipe demonstrations and explore more from Southeast Asia here:
https://hubs.la/Q043WxDf0

This project was made possible thanks to the generous support of National Peanut Board and Pulmuone_USA.

05/16/2026

Dream of opening your own fine-dining restaurant?

If you are a Sous Chef, Chef de Cuisine, or have a comparable level of experience and seniority, learn more about CIA Master’s in Culinary Arts.

Full tuition from Dom Pérignon Scholarship for all admitted students, including travel to Champagne, France.

Paid internship at Michelin-starred restaurants in the Napa Valley, New York City, or Northern Virginia.

https://masters.culinary.edu/culinary-arts-masters-degree/?utm_source=Linkedin&utm_medium=paid+social&utm_campaign=Masters-culinary-arts-linkedin

05/15/2026

How Chef Gregory Gourdet Brought Unique Dining Experiences to Printemps

Three-time James Beard Award winner Gregory Gourdet ’00 was the featured chef on CBSSaturday morning’s The Dish segment, showcasing the dining experiences at French luxury department store Printemps in New York City. Gourdet shared his inspiration and culinary roots, including his passion for fashion and for bringing Haitian and Caribbean cuisine and the French diaspora to New York.

The segment mentioned his journey to CIA, working for Jean Georges, and competing on Top Chef and Restaurant Wars, which yielded his restaurant Kann.

Chef Gregory Gourdet is a three-time James Beard Award winner who changed the dining experiences at French luxury department store Printemps in New York City...

05/14/2026

The Chef at the Heart of Verde NYC

Local news source Patch profiled Nadira Islam ’25, a chef at Verde NYC who is “quietly becoming one of the most technically accomplished culinary professionals of her generation.”

A rising chef's journey from the CIA to NYC's toughest kitchens now shaping the seafood program at Verde NYC in Meatpacking District.