The Culinary Institute of America

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The Culinary Institute of America Food is Life. Create and savor yours at The Culinary Institute of America
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Founded in 1946, the not-for-profit Culinary Institute of America provides the world’s best culinary education to future leaders of the food world, with bachelor’s, master’s, and associate degrees in New York, California, Texas, and Singapore.

Don't miss Korean Comfort: From Seoul to the American Table.From home kitchens in Korea to the American food scenes of L...
10/19/2026

Don't miss Korean Comfort: From Seoul to the American Table.

From home kitchens in Korea to the American food scenes of LA and New York, comfort food has always been about more than the plate — it's family, culture, and community.

Hosted by Eric J. Sauber '07, join Chef Esther Choi (Mŏkbar, NY) and Chef Monica Lee (Beverly Soon Tofu, LA) as they explore how tradition and flavor come together in dishes that feel timeless and increasingly relevant today.

Reserve your spot at World’s of Flavor with the link below.
https://www.worldsofflavor.com/

Chocolate, cherries, raspberries—and a little reason to save room for dessert.This decadent finish from The Grove in Nap...
10/16/2026

Chocolate, cherries, raspberries—and a little reason to save room for dessert.

This decadent finish from The Grove in Napa brings together rich chocolate and bright fruit in a way that feels right at home in w**e country.

Because sometimes the best part of dinner is the part you almost skipped.

Planning your next Napa getaway? Make a reservation at the link below and leave room for something sweet.

https://www.opentable.com/booking/restref/availability?lang=en-US&correlationId=da616463-822d-4dbb-92cc-a5430bf37851&restRef=260977&otSource=www.google.com_referral&otCampaign=none

10/14/2026

Who changed the lives of four CIA chef alumni?

Walk of Fame inductees Manet Chauhaun (’00), Cat Cora (’95), Geoffrey Zakarian (’83), and Scott Conant (’92) shared the mentors who helped them become the chefs they are today, and advice for future graduates.

P.S. We spoke to Geoffrey and Scott at Relish Food W**e Festival, founded by CIA alum Chef Jaime Gwen('94).

10/14/2026

Who changed the lives of four CIA chef alumni? 
 
Walk of Fame inductees Maneet Chauhan (’00), Cat Cora (’95), Geoffrey Zakarian (’83), and Scott Conant Scott Conant® (’92) shared the mentors who helped them become the chefs they are today, and advice for future graduates.
 
P.S. We spoke to Geoffrey and Scott at RELISH - A Food, W**e, & Spirits Experience , founded by CIA alum Chef Jamie Gwen (‘94).

At the CIA, our students learn from the very best, including Chef Yang, a Certified Master in Royal Court Cuisine of Kor...
10/14/2026

At the CIA, our students learn from the very best, including Chef Yang, a Certified Master in Royal Court Cuisine of Korea.

Through his HanSik course, Chef Yang introduces students to the Korean philosophy of food as medicine, showing how balance, nourishment, and flavor work hand in hand. Chef Yang is no stranger to Designs of Deliciousness, and his students experience that craft firsthand in the kitchen.

This year, Chef Yang will share his expertise at Worlds of Flavor with his session, "The Art of Nourishment: Wisdom from the Korean Pantry." Rooted in YakSikDongWon ("food is medicine"), the session explores how foundational seasonings, sauces, and flavor-building traditions have shaped Korean culinary culture and continue to influence chefs around the world. As today's diners seek food that supports both wellness and flavor, these time-honored ingredients are more relevant than ever.

Don't miss the chance to learn from a master. Learn more and register here:

https://web.cvent.com/event/0811b509-701d-41e5-a84e-2896abecdf78/register?_gl=1*1r4e8i*_ga*MTQ3NjQ3NDc5My4xNzkxOTkxOTg3*_ga_9ETH6574EM*czE3OTE5OTE5ODYkbzEkZzEkdDE3OTE5OTE5ODckajU5JGwwJGgw&rp=10f50241-f2ee-4351-addc-bc4f38af616a

Chef Roy Yamaguchi ('76) brought the aloha spirit to Hyde Park. The legendary chef, restauranteur, and educator and his ...
10/13/2026

Chef Roy Yamaguchi ('76) brought the aloha spirit to Hyde Park.

The legendary chef, restauranteur, and educator and his family joined us for a special dedication ceremony for the Roy Yamaguchi Family Lānaʻi, a future gathering place for students to share meals and make memories.

Compassion, kindness, and connection are at the center of Hawaiian culture, and those foundational qualities will now make big waves here at the Culinary Institute of America.

10/11/2026

The stars are out day and night at The Culinary Institute of America.

Stroll down our Walk of Fame at our Hyde Park campus, celebrating all-star alumni (including a special posthumous award for Chef Anne Burrell, who passed last year).

Whose star would you like to visit on campus? Share in the comments below!

10/09/2026

The final few inches between kitchen and table matter.

At Savor in San Antonio, CIA students bring dishes to the pass, put the finishing touches in place, and send their work out into the dining room—one plate at a time.

It’s more than dinner. It’s a front-row seat to students putting their craft into practice.

Reserve your table at Savor and taste what the next generation of culinary talent is putting on the plate.

From the Archive, Circa 1956Meet Katherine Angell, one of two of our Founders at the Culinary Institute of America. Duri...
10/08/2026

From the Archive, Circa 1956

Meet Katherine Angell, one of two of our Founders at the Culinary Institute of America. During her time she championed for returning World War II veterans, giving them a place to shape their futures after the war. In 1947 she convinced the union of dinning hall workers at Yale to allow the school to prepare lunch for athletes. And in 1948 to her retirement, in 1966, she sat as a chaired board member.

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1946 Campus Dr
Hyde Park, NY
12538

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