The Culinary Institute of America, San Antonio

10/27/2026

Our students on the Asian Cuisine concentration took a semester to travel and discover the cuisines that build the culture and plates we know from across the Pacific.

This November 4–6, join us for Worlds of Flavor 2026 as we go on a similar journey East by Southeast, spotlighting the cuisines of Korea, Japan, Vietnam, Singapore, and Thailand.

Three days. Five culinary traditions. One unforgettable adventure in flavor.

🎟️ Tickets are going fast — grab yours before they're gone.

https://www.worldsofflavor.com/

10/26/2026

From the Archives, Circa 1987

Marcel Desaulniers ‘65, the Guru of Ganache, returns to the CIA for a chocolates demonstration. During his presentation he made an assortment of chocolate and demonstrated proper ganache technique.

10/23/2026

Step into the dark at CIA Greystone for a 1928 supper club with illicit cocktails, a lavish dinner, and ghostly old secrets.

The Culinary Institute of America, Greystone, has always kept its secrets, old tunnels, old barrels, and, some say, old ghosts. This Halloween, we're throwing open the cellar door for one night only, welcoming in the dark (and those bold enough to greet it) with a Prohibition-era dinner party.

Enjoy the bounty of Napa Valley's harvest paired with spirits, both in your glass and perhaps in the ether, for Last Rites: A Speakeasy Supper Club. The evening unfolds as an illicit 1928 supper club hosted by the enigmatic Velma Mae, Mistress of the evening, and the ever-skeptical Inspector Lucky Strike, whose investigation into a missing folklorist tends to test her patience and her alibi.

General Admission Tickets Include:

An eight-course dinner drawn from Napa Valley's harvest

W**e and spirits pairing throughout the evening

A "Hex on the Rocks" cocktail hour

See you there if you dare!

TICKETS: https://www.eventbrite.com/e/last-rites-a-speakeasy-supper-club-tickets-1999808712693

10/23/2026

At Bocuse Restaurant, CIA students work side by side through the rhythm of service—resetting, refining, communicating, and making sure every detail is ready for the table.

This is where the classroom meets the dining room. And where tomorrow’s hospitality professionals learn by doing.

Come see what CIA students are capable of. Reserve your table at the link below and experience their work firsthand.

10/23/2026

Want to fold flavor, fiber and protein into your taco night? Adding plant sources of protein like black beans to the food you love is as doable as it is delicious.

10/21/2026

Classic Cocktails, No. 2 of 30: The Martini 🍸

Its origins are debated — some trace it to a Gold Rush-era bartender in Martinez, CA, others to the Martini & Rossi vermouth brand. What's certain: by the early 1900s, it had become the dry, gin-forward sip we know today, poured for the likes of John D. Rockefeller at New York's Knickerbocker Hotel. Prohibition roughed it up, mid-century glamour made it iconic, and a certain secret agent made it famous the world over.A century of reinvention, one glass at a time.

Taste the evolution yourself or join us for Happy Hour at The Grove.

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/

10/18/2026

No tricks, Just Treats 🍬

This year, we're skipping the tricks and treating ourselves at home with Chocolates and Confections. From truffles to caramels, everything you need to build your own candy stash is right here.

Grab your copy in the bookstore or order online at the link below.

https://ciachef.bncollege.com/c/Chocolates-and-Confections-Formula-Theory-and-Technique-for-the-Artisan-Confectioner/p/MBS_12713050_dg

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).

11/29/2022

It's ! Support CIA student scholarships today. Every little bit you donate can help change a student’s life. And today, you can double your impact thanks to the generosity of CIA Society of Fellows members, Steve and Tina Romaniello, who have pledged to match all donations up to $20,000. https://bit.ly/3hUFuCu

12/30/2021

There's still time! Please consider making a tax-deductible year-end gift in support of CIA student scholarships. Your donation helps make it possible for even more students to achieve their dreams. https://bit.ly/32rn2tH

11/30/2021

Today is , a global day of generosity that encourages us to take a moment from the usual seasonal frenzy to make a difference in the lives of others. For nearly a decade, Giving Tuesday has kicked off the charitable season, and at The Culinary Institute of America all funds raised this year will directly support our student scholarships.

More than 90% of CIA students rely on scholarships and financial aid. You can help bridge the gap so students can achieve their dream of a CIA education. And, as many are still recovering from the pandemic, your support is needed now more than ever. Your gift will forever impact the lives of future food professionals as they pursue their education.

Donate now: https://bit.ly/3D9fw3h

09/28/2020

We can’t wait until we can welcome you back into our restaurant, but until then, we are making it even easier to bring your Savor favorites home with online ordering! Plus, our new curbside menu, available now, is one you’re sure to fall for. Place your order today: https://bit.ly/2S6OlkE

01/06/2020

Our 2019 Latin American Cuisine Summit – Arriba Mexico: Oaxaca- focused on Mexico’s southern state known for its vibrant flavors and seven moles. During this two-day professional summit, we’ll take an in-depth look at Oaxaca’s eight geographic regions and how the area’s terrain and microcultures make for a varied and fascinating mix of dishes and flavors.

01/06/2020

2019 Arriba Mexico - Oaxaca

Atmosphere as seen during "Arriba Mexico - Oaxaca" Latin Cuisine Summit of 2019 at The Culinary Institute of America San Antonio Campus, Oct. 16, 2019. (Darren Abate for The CIA)

Our 2019 Latin American Cuisine Summit – Arriba Mexico: Oaxaca- focused on Mexico’s southern state known for its vibrant flavors and seven moles. During this two-day professional summit, we’ll take an in-depth look at Oaxaca’s eight geographic regions and how the area’s terrain and microcultures make for a varied and fascinating mix of dishes and flavors.

01/06/2020

2019 Arriba Mexico - Oaxaca

Atmosphere as seen during "Arriba Mexico - Oaxaca" Latin Cuisine Summit of 2019 at The Culinary Institute of America San Antonio Campus, Oct. 15, 2019. (Darren Abate for The CIA)

Our 2019 Latin American Cuisine Summit – Arriba Mexico: Oaxaca- focused on Mexico’s southern state known for its vibrant flavors and seven moles. During this two-day professional summit, we’ll take an in-depth look at Oaxaca’s eight geographic regions and how the area’s terrain and microcultures make for a varied and fascinating mix of dishes and flavors.

10/15/2019

is in full swing! We have 5 local high schools this morning for our annual Latin America Cuisine Summit, Arriba Mexico!