Read more about Cooking Classes Prepare San Antonians for the Holidays. San Antonio Report highlights CIA San Antonio’s ...

Whether your interest in baking was sparked by family traditions, a love of delicious food, or your favorite baking shows, there is always a need for more passionate bakers. If you want to make a ...

“I was trying to learn everything I could. That’s something that I picked up from the chefs at CIA. They would say, ‘Be a sponge.’” To chocoholics, working with the “food of the gods” all day seems ...

Author Madeleine White ’29 is a Food Business Management major. During my first semester at CIA, I had Spanish class with a student named Eva. We worked on many projects together and eventually became ...

“Once I read up on CIA, I got so excited. I saw my whole future in front of me.” When you’re in charge of every aspect of foodservice for an exclusive country club property, you have to maintain the ...

After graduating from the Culinary Institute of America, Andrew Weissman immediately headed to France to train under Master Chef Jacques Thiebeult. He then worked as a stagier at Restaurant Bernard ...

Amy Greenberg is senior vice president of Global Corporate Services Operation at Citi in New York City, where she is responsible for the organization’s executive dining, conference center and meeting ...

Executive Chef/Partner of Tarry Lodge, Casa Mono, and Bar Jamón Standing at the intersection of “art” and “commerce” you’ll find Andy Nusser, partner and executive chef at Tarry Lodge in Port Chester, ...

Creativity runs in Amber Spiegel’s family. Her father attended CIA in the 1970s but eventually turned his talents to woodworking. Her mother is a painter. But for Amber, the road to finding her own ...

“Coming to CIA was the best decision I ever made. I am grateful both for the education and connections I made through the college.” What made a former university assistant dean go back to being a ...

“The level of education solidified in my mind how important the bachelor’s program at CIA has been for me.” Adam was first exposed to the art of cooking at the age of 15, watching his father and ...