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The CIA
Food Is Life™ -- Create and Savor Yours at The Culinary Institute of America
42,679
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2 years ago
Food is Life.™
Step on The Culinary Institute of America campus and you can't help but catch a bit of the passion, excitement, and energy that drives our students, faculty, and alumni. Take a look inside life at the CIA. Learn more at http://www.ciachef.edu/Food...
Step on The Culinary Institute of America campus and you can't help but catch a bit of the passion, excitement, and energy that drives our students, faculty, and alumni. Take a look inside life at the CIA. Learn more at http://www.ciachef.edu/Food...
Hyde Park, NY Campus
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CIA Kitchen Innovations
by CIANetwork
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75 views
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1 day ago
Innovations in the kitchen give CIA students an edge when entering the work force. CIA Provost Mark Erickson reveals how the newest culinary techno...
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Thomas Keller talks about "The CIA Advantage"
by CIANetwork
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476 views
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2 weeks ago
World-renowned Chef Thomas Keller talks about the high quality of education that CIA students receive at the world's premier culinary college. He b...
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Food Matters
by CIANetwork
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514 views
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3 weeks ago
At The Culinary Institute of America, food is always the topic of conversation. But the relationship that CIA students have with food goes deeper. ...
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The CIA Dining Experience
by CIANetwork
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175 views
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2 weeks ago
The customers' dining experience is of paramount importance. In this video, CIA President Tim Ryan reveals how student servers use a system called ...
CIA Graduate Interviews
- Charlie Palmer talks about "The CIA Advantage"
- Alex Stupak talks about "The CIA Advantage"
- Michael Sohocki '02, Chef/Owner, Restaurant Gwendolyn
- Maneet Chauhan '00, Celebrity Chef, Author, and Television Personality
- Angelo Sosa '97, Chef, Restaurateur, and Author
- Johnny Hernandez '89, Chef and Restaurateur
- An Interview with CIA Graduate Grant Achatz '94
- Dean Fearing '78, Chef, Restaurateur, and Author
- Barton Seaver '01, Chef, Author, and National Geographic Fellow
- One on One with Chef Richard Blais '98
- A Chat with Cat Cora at the CIA
- Duff Goldman Podcast - www.ciachef.edu/podcasts
Cooking Demonstrations
- Almond Frangipane Pound Cake with Apricots
- Chocolate Baklava with Almonds and Figs
- Roasted Honey-Orange Almonds with Aged Cheddar
- Almond, Yogurt and Roasted Eggplant Dip
- Spicy Red Pepper and Almond Dip (Muhammara)
- Smoked Trout and Almond Dip
- Malaysian-style Barbecued Almond Chicken with Serundeng
- Green Bean Salad with Almonds and Goat Cheese
- Andalucían Cold Almond Soup (Ajo Blanco)
- Pan-Roasted Salmon in Aromatic Green Pipián
- Fromage Blanc with Toasted Almonds, Popped Aromatic Spices, and Fresh Mint Chutney
- Cupcake Bouquet with the World's Premier Culinary College
San Antonio, TX Campus
- Michael Sohocki '02, Chef/Owner, Restaurant Gwendolyn
- Johnny Hernandez '89, Chef and Restaurateur
- Nixtamalization - Making Masa and Corn Tortillas at CIA, San Antonio
- Dean Fearing '78, Chef, Restaurateur, and Author
- Asado de Bodas ("Wedding Stew") with the World's Premier Culinary College
- The Culinary Institute of America Receives "Faces of Diversity Inspiration Award"
- Welcome to the CIA San Antonio
- Tour the CIA San Antonio Campus
- The New CIA Bakery Café in San Antonio, TX
- The CIA Celebrates Latin Flavors: Grand Opening Fiesta
- Chiles en Nogada with the World's Premier Culinary College
- Chipotle Meatballs with the World's Premier Culinary College
CIA Special Events
- Food Matters
- CIA Augie Award Honoree Walter Robb
- CIA Augie Award Honoree Rick Bayless
- CIA Augie Award Honoree Cliff Pleau '81
- CIA Leadership Award Honoree Daniel Humm
- The Bocuse Legacy, Part One
- The Bocuse Legacy, Part Two
- The Bocuse Legacy, Part Three
- The 2012 CIA Leadership Awards - Pioneers of American Cuisine
- CIA Chef of the Century Paul Bocuse
- Martha Stewart Speaks at CIA Commencement
- Eric Ripert, Chef & Co-Owner of Le Bernardin at the CIA