Chef Pano I. Karatassos ’96, All in the Family
Read about CIA graduate, Pano Karatassos, executive chef for Kyma in Atlanta, Georgia. at Chef Karatassos is known for his modern take on Greek cuisine.
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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Chef Marcel Desaulniers ’65, A Successful Career
"I attribute my success in life to three things: great upbringing, my service in the Marine Corps, and the CIA," says Marcel Desaulniers.
Chef Jorge Collazo ’82, Focus on the Children
Read about CIA culinary arts graduate, Jorge Collazo. Jorge is on the front lines of NYC's school food revolution, "Child First initiative".
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Steak au Poivre
Students at The Culinary Institute of America learn the fundamentals of cooking in Skill Development classes.
Lemon Vanilla Bean Canola Oil Pound Cake
This pound cake recipe reduces the amount of butter normally used in pound cake by half.
Grilled Mahi Mahi with Red Grapes and Corn Salsa
Wherever the tomato goes, think grapes. They're both juicy, high-acid, high-sugar fruits. It's no surprise that grapes can often stand in for tomatoes.
Duck, Shrimp, and Andouille Gumbo
Chef Brannon Soileau teaches culinary skill development at the college's new campus in Singapore. Today he will teach us how to make Cajun Brown Roux.
Chef Maneet Chauhan ’00, A Culinary Journey
Read about Maneet Chauhan, chef/owner of Chauhan Ale & Masala House and culinary arts graduate of The Culinary Institute of America.
Chef Andrew Carmellini ’91, A Cook’s Cook
Read about Andrew Carmellini, chef for the NoHo Hospitality Group and culinary arts graduate of The Culinary Institute of America.
Chef Molly Brandt, Sharing Her Expertise
After reading the book, The Making of a Chef by Michael Ruhlman, Molly decided that the CIA was where she was meant to go. A stellar student, Molly wished to extend her learning opportunities and stayed on another year as a teaching assistant. Her first job after graduation was in China. Read her culinary story.
Chef Jonathan Benno ’93, A Journey to Perfection
Jonathan Benno is a culinary arts graduate of The Culinary Institute of America. He has spent many years in some of the nation's finest kitchens.
Chef Bryan Voltaggio ’99, Frederick’s Hometown Culinarian
Chef Bryan Voltaggio has served as an author, executive chef, restaurateur, & menu consultant for Varnish Brewery in Lucketts, VA. Read his culinary story.
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