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CIA Culinary Blog: Food is Big
Food Show Shines Spotlight on Culinary Science
CIA Students Hit the Trifecta: Three National Gold Medals
CIA Grads Dominate Top Chefs Winners List
Simply Jules: A Huge Surprise from Hyatt Hotels
CIA News & More
CIA Students Hit the Trifecta: Three National Gold Medals
4 Reasons to Choose Hospitality Management at the CIA
CIA Grads Dominate Top Chefs Winners List
Culinary Science and Food Science are Not the Same
CIA Students Hit the Trifecta: Three National Gold Medals
4 Reasons to Choose Hospitality Management at the CIA
CIA Grads Dominate Top Chefs Winners List
Culinary Science and Food Science are Not the Same
More from this category >
CIA Recipes
Parsnip and Potato Latkes with Rhubarb Jam Recipe
Spring Leek Frittata Recipe
Traditional Italian Easter Bread Recipe
Almond and Flax Crackers with Smoked Almond Spread Recipe
Parsnip and Potato Latkes with Rhubarb Jam Recipe
Spring Leek Frittata Recipe
Traditional Italian Easter Bread Recipe
Almond and Flax Crackers with Smoked Almond Spread Recipe
More from this category >
CIA Videos
Why a Career in Food is Perfect for Military Veterans
Chef Matthew Farrell ’10, Creating Tasty Dishes for the Friendly Skies
Chef Brandon Walker ’01, Embrace Everything
Advanced Wine, Beverage, and Hospitality Concentration Video
Why a Career in Food is Perfect for Military Veterans
Chef Matthew Farrell ’10, Creating Tasty Dishes for the Friendly Skies
Chef Brandon Walker ’01, Embrace Everything
Advanced Wine, Beverage, and Hospitality Concentration Video
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CIA Bios
Alumni
Jesse Szewczyk—Writing His Own Future at BuzzFeed
Chef Jennifer Jasinski ’89, Rocky Mountain Restaurateur
Alumni
Jesse Szewczyk—Writing His Own Future at BuzzFeed
Chef Jennifer Jasinski ’89, Rocky Mountain Restaurateur
Student
Jaclyn Misch: It’s Never Too Late to Follow Your Passion
Kesha Harris: New Clarity = New Career, after 21 Years!
Student
Jaclyn Misch: It’s Never Too Late to Follow Your Passion
Kesha Harris: New Clarity = New Career, after 21 Years!
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Student Bloggers
Food Show Shines Spotlight on Culinary Science
Stories from the Lab: Rotavap—Coolest Machine Ever!
Baking and Pastry—It’s Really Art
A Farm-to-Table Brunch for the 20th Anniversary of Poughkeepsie Farm Project
Food Show Shines Spotlight on Culinary Science
Stories from the Lab: Rotavap—Coolest Machine Ever!
Baking and Pastry—It’s Really Art
A Farm-to-Table Brunch for the 20th Anniversary of Poughkeepsie Farm Project
More from this category >
CIA Culinary School
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