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ASK THE CIA EXPERTS

The Culinary Institute of America has more than 125 chef-instructors from 16 countries, and the highest concentration of American Culinary Federation Certified Master Chefs (C.M.C.s) anywhere in the world.
Our chefs and faculty are available for interview on a variety of subjects, and they are only a phone call or an e-mail away. Whether you are seeking an expert on basic baking & pastry or advanced culinary techniques, or perhaps trends in restaurant business or popular culture, table service, wine, health and nutrition – CIA chefs add spice to any story!

To request an interview with faculty at our Hyde Park, New York campus, please call Jeff Levine at 845-451-1372, or e-mail at j_levine@culinary.edu.

To request an interview with our faculty at our St. Helena, California campus, please call Cate Conniff at 707-967-2303, or e-mail at c_connif@culinary.edu.

Below is a sampling of the CIA’s Chef/Faculty experts, as well as examples of the subjects they can speak to:
 

Dr. Tim Ryan, President, The Culinary Institute of America & Certified Master Chef (C.M.C.) Dr. Ryan is the fifth President of The Culinary Institute of America (CIA), having assumed the presidency on November 1, 2001. A 1977 graduate of the CIA, Chef Ryan is the first alumnus and first faculty member to rise through the ranks to President. Prior to becoming college president, Dr. Ryan was the CIA's Executive Vice President. His responsibilities in this role included supervision of all of the college's degree programs and continuing education, the CIA's intellectual... Read more >

Mark Erickson, CIA '77 Vice President The CIA at Greystone Transfats Health & Wellness	Greg Drescher Dir. Strategic Initiatives The CIA at Greystone Global Culinary Trends	Eve Felder, CIA '88 Associate Dean of Culinary Arts The CIA, Hyde Park Women in the Industry Culinary Techniques Play video clip >	Jennifer Purcell, CIA '96 Associate Dean for Restaurant Education and Operations The CIA, Hyde Park Restaurant Operations Wine Service
Tom Vaccaro, CIA '85 Associate Dean of Baking and Pastry Arts The CIA, Hyde Park Transfats in Baked Goods, Baking and Pastry Techniques Play video clip >	Adam Busby Dir. of Education, Greystone The CIA at Greystone Global Culinary Trends	Francisco Migoya Lecturing Instructor in Baking and Pastry Arts The CIA, Hyde Park Frozen Desserts Café Operations Play video clip >	Alison McLoughlin Instructor in Baking and Pastry Arts The CIA, Hyde Park Cake Decorating Easy Dessert Ideas Play video clip >
Richard Vergili Professor in Hospitality Management The CIA, Hyde Park Food Safety and Sanitation	John Fischer, CIA '88 Associate Professor in Table Service The CIA, Hyde Park Wine & Food Pairing Table Service Restaurant Operations	Iliana de la Vega Lecturing Instructor The CIA, San Antonio Bilingual: Spanish/Eng. Latino Cuisines Indigenous Mexican Techniques