The Culinary Institute of America

Our Flavor Summit at Global Plant-Forward sessions as part of this year's Global Plant-Forward Culinary Summit will take an in-depth look at plant-forward innovation in the hospitality sector, and help prepare your business for the post-pandemic travel boom. Put together destination-worthy hotel menus, discuss how plant-forward ties into travel and leisure trends, and hear from students in the CIA's inaugural bachelor's in hospitality management program about how sustainability and health factor into their eating choices. Request your invitation: https://www.plantforwardkitchen.org/g/request-an-invitation

Allow your passion to become your purpose, and it will one day become your profession! Don't believe us? Here's what #Proud2bCIA student Marco '22 had to say about his experience: "Butchery had always been elusive to me. It was something I always saw as impressive and mysterious. Learning the art of butchery at @theculinaryinstituteofamerica has transformed an interest into a passion for me. I decided to go to the CIA for two reasons. First, it’s one of the best culinary schools in the world and I want to become the best I can be. Secondly, it has an amazing culinary science program. By taking the skills I develop through culinary, the knowledge I gain from culinary science, the humanitarian understanding from applied food studies, and my passion for food and bringing people together, the CIA is the only place for me."

From storing foods to keep them safe from contamination, preparing foods in a way to minimize the chance of contamination, and following proper cleaning protocols, check out the CIA’s new video series all about food safety at https://bit.ly/3iED8Uw

You asked for ita totally online bachelor’s degree for CIA associate degree grads. You’ve got the fundamentals and hands-on kitchen skills. Now master the business side of food, enhance your career, and boost your earning potential with the CIA’s online Bachelor of Business Administration (BBA) in Food Business Leadership. Ready to get started? Click the link below. https://bit.ly/370a4SX

Watch Chef Barbara Alexander from The Culinary Institute of America make perfectly crispy Croquetas Stuffed with Chorizo! https://bit.ly/39WV8pf

Welcome home, chef! #Proud2BCIA

Make this Moroccan Grape and Grilled Chicken Bowl with Preserved Lemon and Green Grape Vinaigrette, Grapes From California https://bit.ly/32zQJq2

Take traditional fish and chips to a new level: Fried Whitefish with Diced Watermelon Chutney and Watermelon Rind Tartar Sauce. Watermelon Board, https://bit.ly/3k2pIRw

After being laid off from her job at Planned Parenthood due to the pandemic, Lisa Costa ’07 went back to her first professionbakingand opened Peace, Love & Dough, in Forest Hills, NY. She was inspired to open the bakery by her participation in virtual bake sales as part of the Bakers Against Racism Initiative.

Now serving up the CIA Online Open House you’ve been waiting for! The best part about a VIRTUAL open house is that you only have to somewhat dress up. Business casual up top, while keeping it cozy on the bottom...but don't worry, we don't judge, we're just happy you're here! We have a great event planned today and are looking forward to giving you a taste of the CIA! Now, LET'S GET THIS SHOW ON THE ROAD!

Reminder: Now serving up the CIA Online Open House you’ve been waiting for! If you need something to snack on before it starts, check out this video so you know what’s in store for Open House Live. We have a great event planned today but we’re missing our star ingredient, YOU! Don’t miss this one, be sure to register! https://bit.ly/369qZRT

Get your mise en place ready! We’re doing a deep dive into our cultural cuisine classes here at CIA in honor of #CIACulturalCuisineMonth. With so many awesome classes, it's going to take all month to show off our #proud2bCIA Culinary Arts student’s talents! What better place to start than close to home in Cuisines and Cultures of the Americas with Culinary Arts professor, Chef Thomas Kief '78. United States, Mexico, South America, and the Caribbean are all on the menu for th...is class. Students develop an expanded understanding and appreciation of the ingredients, flavor profiles, preparations, and techniques of these cuisines. How’s that for an #onlyatCIA experience?! With the CIA’s hands-on Culinary Arts program, you’ll learn everything you need to become a rockstar in the world of food. Ignite your passion and chart your path toward a rewarding career doing what you love. Interested in learning more? Link in bio. : @jesswangphoto

How often to do you get the chance to cook alongside TWO chefs from a Michelin-starred restaurant? Join Chef Katianna Hong, CIA '05 alumna, and her husband, Chef John Hong, as they guide you through preparing their Korean-inspired prawn, avocado, and Asian pear salad with a hot mustard vinaigrette. Link in the bio to RSVP. The dish will be perfectly paired with a cocktail using Tod & Vixen's Dry Gin 1651 from The Vale Fox Distillery Plus, Joseph Phelps Vineyards will provide ...a special wine pairing. This event is FREE thanks to Tod & Vixen's Dry Gin 1651! Next to the kitchen: Join Chef J.J. Johnson on Sunday, November 15.

Chef and restaurateur Dharshan Munidasa is joining us for the virtual 22nd Annual Worlds of Flavor International Conference and Festival, November 10-13, all the way from Sri Lanka! Chef Munidasa cooked from home during his country's long lockdown and was inspired by unusual ingredients like the canned jack mackerel used in this video. Join him next week for a session exploring how chefs think about flavor while innovating dishes of their homeland, along with four days of strategies and insights to help boost your business. November 6 is your last chance to register: https://www.worldsofflavor.com/request-an-invitation

Feast your eyes on this! No, not an Albino trout, but a pigment variation that occurred in a stock breeding program in West Virginia, formally known as a Golden Rainbow or a Palomino trout. Golden Rainbow is very similar to a regular Rainbow trout but it has a bigger filet, bigger flakes, and harder skin. It presented just the right challenge for our Farm to Table students to up their game in the American Bounty kitchen during the Mystery Basket Challenge with @chefbkcia. We’re always challenging our students to step out of their comfort zone in the kitchen and explore new sustainable ingredients. This is of the utmost importance, especially with fish, due to the limited species supply at markets. Our students are taught to understand where their ingredients come from and are encouraged to use sustainable ingredients when possible.

#OnlyatCIA do you get a personal phone call welcoming you to the CIA fam. We’re dedicated to our new students and that’s why we think you should complete your CIA application so you can join in on the fun. This can be you!

In this interactive event, YOU choose the topics. Customize your experience by choosing different break-out sessions. From on campus life, scholarships, careers, and more. Sharpen your knives and your skills in hands-on sessions designed to get you cooking, baking, or planning your own event. Register today! https://www.ciachef.edu/cia-open-house-live/