Long known as the “Father of Southwestern Cuisine,” Dean Fearing ’78 credits his passion for food to days spent in his grandmothers’ kitchens. In the early 1980s, he began perfecting traditional ...

CIA alumni are always cooking up something interesting, and with a network of more than 55,000 strong, there’s never a shortage of highlights! Chef Luis Cuadra ’07 was featured in Forbes for creating ...

Tiya Gandhi ’24 returned to CIA to share her experience as a lead pastry cook at Le Bernardin, a three‑Michelin‑star kitchen. Her visit gave students a real look at post‑CIA career pathways. Her ...

CIA alumni are always cooking up something interesting, and with a network of more than 55,000 strong, there’s never a shortage of highlights! Chef Lance Nitahara ’08, CIA associate professor of ...

Scott Ota is a lecturing instructor of Hospitality and Service Management at CIA San Antonio, where he teaches beverage strategy, hospitality leadership, and the role of beverage programs in building ...

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 ...

Ready to start your culinary journey? If you want to excel in the food or hospitality industries, you need more than just the basics—you need the advantage of a culinary education. Earning your ...

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 ...

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 ...

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 ...

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 ...