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CIA Culinary Blog: Food is Big
A Day at Givaudan: Exploring the Flavor Factory
Why a Career in Food is Perfect for Military Veterans
Why is Oktoberfest in September?
Baking Through the CIA: Life in the Kitchen
10 Valuable Lessons I Learned in Culinary School
CIA News & More
How to Become a Sommelier
How to Become a Chef
Cooking as a Spiritual Exercise: Korean Temple Food Comes to CIA
9 Things I Wish I Knew Before I Started at The CIA
How to Become a Sommelier
How to Become a Chef
Cooking as a Spiritual Exercise: Korean Temple Food Comes to CIA
9 Things I Wish I Knew Before I Started at The CIA
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CIA Recipes
Spring Leek Frittata Recipe
Traditional Italian Easter Bread Recipe
Almond and Flax Crackers with Smoked Almond Spread Recipe
Top 11 Holiday Cookies and Confections from the CIA
Spring Leek Frittata Recipe
Traditional Italian Easter Bread Recipe
Almond and Flax Crackers with Smoked Almond Spread Recipe
Top 11 Holiday Cookies and Confections from the CIA
More from this category >
CIA Videos
Brandon Walker – Alumni Bio
Advanced Wine, Beverage, and Hospitality Concentration Video
CIA Intrapreneurship: Bringing a Restaurant Concept to Life
Farm-to-Table Concentration Video
Brandon Walker – Alumni Bio
Advanced Wine, Beverage, and Hospitality Concentration Video
CIA Intrapreneurship: Bringing a Restaurant Concept to Life
Farm-to-Table Concentration Video
More from this category >
CIA Bios
Alumni
Channon Thiede – Alumni Bio
Camille Cogswell – Alumni Bio
Alumni
Channon Thiede – Alumni Bio
Camille Cogswell – Alumni Bio
Student
Channon Thiede – Alumni Bio
Polina Chavez – Student Bio
Student
Channon Thiede – Alumni Bio
Polina Chavez – Student Bio
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CIA Education In The News
