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CIA Culinary Blog: Food is Big
Simply Jules: A Huge Surprise from Hyatt Hotels
Stories From the Lab: Gellin' With Agar
Asian Cuisine Concentration: A Little Taste of Shokado Bento
Latin American Cuisine Concentration: Travels to Mexico
CIA News & More
Why “Not-for-Profit” Matters—The For-Profit College Closure Crisis
The Stolt Sea Farm Scholarship: Learning About Sustainable Aquaculture in Europe
5 Students Whose Lives were Changed by Scholarships
What Famous Alumni Say About the CIA
Why “Not-for-Profit” Matters—The For-Profit College Closure Crisis
The Stolt Sea Farm Scholarship: Learning About Sustainable Aquaculture in Europe
5 Students Whose Lives were Changed by Scholarships
What Famous Alumni Say About the CIA
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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
More from this category >
CIA Bios
Alumni
Chef Jennifer Jasinski ’89, Rocky Mountain Restaurateur
Kwame Onwuachi ’13, James Beard Foundation Rising Star Chef of the Year
Alumni
Chef Jennifer Jasinski ’89, Rocky Mountain Restaurateur
Kwame Onwuachi ’13, James Beard Foundation Rising Star Chef of the Year
Student
Kesha Harris: New Clarity = New Career, after 21 Years!
Julia Spondike: Attitude for Learning, Aptitude for Achieving
Student
Kesha Harris: New Clarity = New Career, after 21 Years!
Julia Spondike: Attitude for Learning, Aptitude for Achieving
More from this category >
Student Bloggers
A Farm-to-Table Brunch for the 20th Anniversary of Poughkeepsie Farm Project
Stories from the Lab: Gelatin Extraction in Action
Latin American Cuisine Concentration: Travels to Mexico
Simply Jules: A Huge Surprise from Hyatt Hotels
A Farm-to-Table Brunch for the 20th Anniversary of Poughkeepsie Farm Project
Stories from the Lab: Gelatin Extraction in Action
Latin American Cuisine Concentration: Travels to Mexico
Simply Jules: A Huge Surprise from Hyatt Hotels
More from this category >
CIA Culinary School
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