Michael Lederman is chief digital and technology officer (CDTO) at the Culinary Institute of America, where he leads the college’s digital, data, and technology strategy. In this role, oversees CIA’s ...

Christopher Aquilino is vice president of workforce development and industry solutions at the Culinary Institute of America. In this role, he helps shape the future of work, positioning CIA as the ...

Jennifer Speziale is the senior manager—special projects and events in the Office of the President at the Culinary Institute of America. In this role, she works with the Leadership Team to manage ...

Before he ever worked with Jeremy Sewall at Lark Creek, Paul Kahan at Blackbird, Jason Hammel and Amalea Tschilds at Lula Cafe, Chris Pandel at Bristol, and Jared Van Camp at Old Town Social, Yoni ...

“If you have a chance to be a student at CIA, be calm, know your passion, take in everything, grow your endurance and patience, and get involved. With passion, persistence, and patience you too can ...

Trey Foshee’s first job in the restaurant industry was mainly a way to support his passion for surfing. Through a family connection he was hired as a busboy at The Ranch House in Ojai, CA. The ...

It’s the philosophy of Tim Prosinski, foodservice director/chef at the Berlin Public Schools in Connecticut, that if schools are committed to teaching kids the right way to apply math and science, ...

“Volunteer for every event and get to know as many people on campus as possible. Those connections will serve you well in the future.” Growing up in Tivoli, NY, the youngest of four children, Tim ...

In success, as in many things, timing often plays a major role. You could say that Sonia Arias is blessed with impeccable culinary timing. From the instant she and Jared Reardon met and fell in love ...

Food Writer / President of the culinary media company JONES IS THIRSTY Scott Jones always had two passions—writing and food. To develop himself as a writer, he earned a degree in magazine publishing ...

Chef DiSpirito opened his premier restaurant, Union Pacific, in 1997 in New York City to widespread critical acclaim. The New York Times gave the restaurant a three-star rating in 1998, saying, “Mr.

Mike Lee, the food futurist, founder, and author spoke at last month’s Menus of Change® leadership summit at the Culinary Institute of America in Hyde Park, NY, offering his vision for what 2035 may ...