CIA Students Learn from Great Culinarians of the Past, Present, and Future
The 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. In all these ways, the college has truly changed how the world looks at food.
As a student at the world’s premier culinary college, you’ll have access to chefs, business leaders, and many others from a myriad of backgrounds who can help you better understand the culinary profession by sharing their firsthand knowledge with you in a variety of settings.
In March 2011, we were joined by three such leaders representing the past, present, and future of our industry.
Paul Bocuse: The CIA honored the great French chef, Paul Bocuse, as the “Chef of the Century” at the college’s annual leadership awards, The Augies, held in March. Credited with the creation of Nouvelle Cuisine, along with numerous other accomplishments and accolades, Chef Bocuse sent his own son, Jerome, to the CIA, where he graduated in 1992.
Chef Ferran Adrià: Having pioneered molecular gastronomy, which he calls “deconstructivist” or avant-garde cooking, Ferran Adrià has been the chef of elBulli restaurant in Spain for 24 years. Over the past decade, it has been widely considered the best restaurant in the world, earning that official title from England’s Restaurant magazine an unprecedented five times.
Nathan Myrvhold: Author of the new 2,400-page book Modernist Cuisine: The Art and Science of Cooking, Nathan Myrvhold is generating the biggest buzz in the food world in years. CIA President Dr. Tim Ryan was recently quoted in USA Today, calling Myrvhold’s text “one of the most important cookbooks of all time.”
More than 1,200 CIA students joined us for each of these unique opportunities on campus. We invite you to spend some time going through the photos and video from each of these one-of-a-kind events to learn more about these leaders and how their visits inspired our students.
Events like these are just another reason why The Culinary Institute of America is the ideal place to explore your passion for food, to begin to realize your career dreams, and to discover what everyone here at the college truly believes.
Food is Life.