Read more about Faculty Spotlight: Isabella Missel ’19/’21. Read about Isabella Missel ’19/’21, an adjunct instructor and residence hall director for CIA’s Hyde Park, NY campus..

Read about Andrew Carmellini, chef for the NoHo Hospitality Group and culinary arts graduate of the Culinary Institute of America.

Author Madeleine White ’29 is a Food Business Management major. CIA’s Hospitality Club had an amazing opportunity to explore the historic Carlyle Hotel in New York City. Receiving a private tour of ...

Jennifer Jasinski is the highly successful executive chef andowner of Rioja, Bistro Vendôme, Euclid Hall Bar & Kitchen, and Stoic & Genuine in Denver, CO.

CIA alumnus Gary Danko, executive chef and owner of Restaurant Gary Danko in San Francisco. His bio from Vermont to California.

Read about CIA graduate Bradley Ogden. Chef Ogden has been inducted into the “Who's Who of American Cooking” by Cooks magazine.

Information about Tim Ryan, chancellor of the Culinary Institute of America. Dr. Ryan graduated from CIA, and served as president of the college for 23 years.

Founded in 1946, the CIA is a Military Friendly® culinary school for veterans, preparing them for food careers.

Meet notable CIA alumni, who enjoy lifetime membership in the CIA alumni network, an exclusive club of 50,000+ graduates.

Read about CIA culinary arts alumnus Michael Symon. Michael has been named one of the Ten Best New Chefs in America by Food & Wine.

Read more about CIA alumnus Marcel Desaulniers ’65, who graduated with a Culinary Arts associate degree from CIA’s New Haven, CT campus.

Learn about the Culinary Institute of America’s NY campus at Hyde Park, including associate and bachelor’s degree programs, tuition, campus life, and more.