The Culinary Institute of America

06/16/2026

From boutique cake studios to five-star hotels, skilled cake decorators are in demand across a wide range of environments. And with baker employment projected to grow 6% through 2034, now is a great time to explore what a career in the craft actually looks like.

Our latest blog post breaks it all down:

-What cake decorators actually do (and where they work)
-How to build your skills and experience
-What you can expect to earn
-How formal education can accelerate your path

Whether you're just starting to explore the idea or ready to take the next step, this guide is for you.

https://bit.ly/43E0mCQ

Want to learn how to become a cake decorator? This blog post has what you need to know, including education requirements, how to gain experience, and more.

06/15/2026

Looking for a fulfilling career that offers a chance to build lifetime memories for your customers in addition to offering a competitive salary? Are you excited by the challenge of mastering skills in culinary arts, business, and finance, all while managing hundreds of employees?

If that sounds like your dream career, then you should learn more about the role of food and beverage director. They’re one of the most important executives in the hospitality industry for ensuring the property not only runs smoothly, but also drives real business results.

It’s an apex career that’s earned after years of experience, and what better way to get started than reading about it in our latest blog post:
https://bit.ly/3Qrp2eI

See if a career as a food and beverage director is for you with this deep dive into an F&B director's responsibilities, job description, and salary.

06/11/2026

We can’t wait to celebrate the 10th annual Thomas Keller Golf Classic June 14-15 in Napa, CA, in support of CIA California student scholarships. This critical fundraising event is possible thanks to our generous sponsors, including Platinum Sponsor Directv For Business .

06/08/2026

If you want to work with wine, you don’t have to start your own vineyard to change careers. There are more career paths in the wine industry than you might suspect, and many are well-suited to the unique skills of motivated business professionals.

Positions in production, management, sales, content creation, marketing, and public relations exist across every part of the wine industry, from hospitality and tourism to wine-making, importing, and distributing—all waiting to be filled by passionate professionals like you.

Learn more by following the link and taking a look at the top nine wine careers for career changers, plus tips on supplementing your existing skills with the right education and experience.

If you’re a business professional with a passion for wine, it might make sense to pivot into a career in wine. Here are your options.

06/04/2026

Now in its 14th year, Menus of Change® brings together influential leaders from across the food system, driving toward a healthier, more sustainable, and—most importantly—delicious food future for all. It is truly a think tank of great minds—and high-impact networking.

New this year: each day of the conference will offer a deep dive into one specific area:

June 2 explores how blue and aquatic foods including kelp, sea vegetables, and sustainable species and how they can help unlock a more resilient future;

June 3 helps operators plan for the ever-changing business landscape, from rising costs to supply chain to supporting their workforce; and

June 4 examines the emerging role of AI in foodservice as a tool for sourcing transparency, efficiency, and storytelling, while underscoring the importance of human creativity and the irreplaceable role of chefs.

View the full program schedule for more information: https://www.menusofchange.org/

06/01/2026

Today, we had the honor of welcoming Sydney-based Chef Josh Niland to break down a whole yellowfin tuna for our students.

Chef Niland — multiple James Beard Award winner, San Pellegrino World’s 50 Best nominee, and owner of Saint Peter and Fish Butchery in Sydney — has built his career on a simple but revolutionary idea: use the whole fish, waste nothing.

Today he brought that philosophy straight to our students — breaking down a whole yellowfin tuna and showing them firsthand why using every part of the fish isn’t just a technique, it’s a mindset. In a world where blue foods are increasingly central to the conversation around sustainable food systems, Chef Niland’s work reminds us that sustainability starts at the cutting board. Wasting less, thinking deeper, and treating fish with the same reverence we give land animals.

It’s exactly the kind of thinking that defines our annual Menus of Change Summit, which kicks off tomorrow. Big conversations ahead. 🐟