Chef Patrick Knott ’14, Be the Chef You Want to Be
"I’ve made so many connections and have never met a fellow alum who didn’t happily share their experience and offer assistance.
Culinary School Blog
Welcome to the Culinary Institute of America blog. Find admissions tips, campus life, cooking videos, alumni news, and more.
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Kaitlin Egloff – Student Bio
"The CIA has provided me an extensive knowledge of baking and pastry arts as well as culinary science, so I feel confident in my ability to excel in either a pastry or science setting," says CIA culinary science student, Kaitlin Egloff. Read her culinary story.
Six Steps for Building the Perfect Pie Crust
What’s the key to a perfect pie…the crust or the filling? When it comes to judging the ideal slice, the deciding vote often hinges on the crust.
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Tour Campus or Attend an Online Event
Whether you’re looking to visit one of our campuses or would prefer the convenience of a virtual event, there’s no better way to learn more about CIA than with one of our admissions events.
Five Knife Skills Every Chef Must Have!
Knife skills are among the most important skills a cook learns. Good ones can save you time (by making you more efficient) and money (by reducing waste and enabling you to use less-expensive whole products rather than pricier prepared items).
Crazy for Cookies and Just in Time for the Holidays!
For many of us, eating cookies still warm from the oven is one of our fondest childhood memories.
The Evolution of Baking and Pastry
To help us understand where baking and pastry is headed, as well as where it came from, we caught up with Tom Vaccaro '85 to ask a few questions.
Three Unexpected Ways to Use Your Leftover Thanksgiving Turkey
Using leftover Thanksgiving turkey is easy—you’ll crave leftovers with the help of these three Asian-influenced recipes.
CIA Alumni’s Most Embarrassing Moments
I was cooking a Thanksgiving feast for 12 in my ill-equipped New York City apartment when my guests arrived and were drawn to my small kitchen...
Aqua-what-a? Cool Things to Do with Bean Liquid Aquafaba
One of the rising stars of this year’s pulses trend is the chickpea, or garbanzo bean.
Jennifer Rice – Student Bio
Read Jennifer Rice's story on how she worked against the odds and fulfilled her passion for food by attending the CIA for not 1 but 2 degrees!
Common Ground – West Point and the CIA
Two seemingly unlikely groups have been spending time together. At first glance you can’t imagine why.
Chef Alex Stupak ’00 – CIA Reflects the Realities of Food Business
CIA alumni, Alex Stupak, is one of the top pastry chefs in the U.S. He also opened NYC restaurants Empellón Taqueria & Al Pastor & wrote a cookbook on Tacos.
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