“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 ...

“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 ...

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, ...

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 ...

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 ...

Ahead of this week’s Worlds of Flavor® conference, Jennifer Breckner, director of programs and special projects at CIA, spoke with SmartBrief and explained why the Mediterranean’s diverse culinary ...

Destination Dutchess introduced Commander in Cheers, a collaboration with four local breweries—Mill House Brewing Company, King’s Court Brewing Company, Zeus Brewing Company, and CIA’s brewery—to ...

Paul Gauguin Cruises tapped Chef Tom Wong ’86, a CIA at Greystone professor of Culinary Arts, to headline an 11-night New Year voyage aboard m/s Paul Gauguin, departing Tahiti on December 27, 2025, ...