The History of the Culinary Institute of America (CIA)

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For more than seven decades, the Culinary Institute of America has been setting the standard for excellence in professional culinary education-and truly changed the way the world looks at food.
Learn how CIA has inspired excellence throughout the food world by leading the way: in the education of students, in the elevation of the culinary profession, through the innovation of thought leadership, and through collaborations on critical food and industry issues.
Learn more: www.ciachef.edu/our-story/
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CIA: www.ciachef.edu
CIA for Enthusiasts: www.ciafoodies.com
CIA at Copia: www.ciaatcopia.com
CIA ProChef: www.ciaprochef.com
Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.

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7 июл 2024

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Комментарии : 7

@edmakan1197 Год назад

Interesting video of the CIA. It was 50 years ago today, the 11th of May 1973 that I left the CIA after the exams and drove home to Michigan. From there, I headed to Ft. Lauderdale, Fla to work in the restaurant business. Later into the Caribbean and also on yachts and Europe and Asia. As of this Aug, I will have been in the restaurant business since 1965. I was in the transition from the New Haven, CT campus to the new Hyde Park campus. Have not been back to the CIA in all these decades, but did manage to work in dozens of countries in both the culinary field and also my first love of tropical medicine, food chemistry, nutrition and toxicology. Its been an interesting career as I continue to work in the sciences mainly in research and consultation out of the University of Toronto, London School of Hygiene and Tropical Medicine, Osaka University(Japan) and National Univerisity(Singapore). Before persuing a career in food, I started out in chemistry and medicine at the University of Michigan. Have a good day and bon appetit to all.