Culinary Institute of America

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11h
Crain's Chicago Business
Moody Tongue adding tasting room to Pilsen breweryservice one would expect from a fine-dining establishment." It is slated to ope
Moody Tongue adding tasting room to Pilsen brewery
Crain's Chicago Business / Posted 11 hours ago
service one would expect from a fine-dining establishment." It is slated to open in late August. Rouben trained at the Culinary Institute of America and has experience in such Michelin-starred restaurants as Martini House in Napa, Calif., and... Read more
13h
Weirton Daily Times
Mountaineer has a new general manageras general manager of Circus Circus Reno and Eldorado Resort Casino Reno, the r
Mountaineer has a new general manager
Weirton Daily Times / Posted 13 hours ago
as general manager of Circus Circus Reno and Eldorado Resort Casino Reno, the release reads. Carano is a graduate of the Culinary Institute of America in Hyde Park, N.Y., and holds a bachelor's degree in hotel and restaurant management from... Read more
1d
Boston Globe
At Saltbox Farm and Kitchen, the brewery program grows with the cropsFour years ago, Ralph Fiegel made the decision to slow his life down. A gradua
At Saltbox Farm and Kitchen, the brewery program grows with the crops
Boston Globe / Posted yesterday
Four years ago, Ralph Fiegel made the decision to slow his life down. A graduate of the Culinary Institute of America, Fiegel spent nine years working for the Barbara Lynch group, holding the position, among others, of executive sous chef at No.9... Read more
1d
The East Liverpool Review
New Mountaineer general manager is familyas general manager of Circus Circus Reno and Eldorado Resort Casino Reno, the r
New Mountaineer general manager is family
The East Liverpool Review / Posted yesterday
as general manager of Circus Circus Reno and Eldorado Resort Casino Reno, the release said. Carano is a graduate of the Culinary Institute of America in Hyde Park, N.Y., and holds a bachelor's degree in hotel and restaurant management from... Read more
2d
Berkshire Eagle
Founding chef at Mezze Bistro, injured in crash, diesfounding chef at Café Latino at MASS MoCA. Born in Peru, Montoya grew up in Gl
Founding chef at Mezze Bistro, injured in crash, dies
Berkshire Eagle / Posted 2 days ago
founding chef at Café Latino at MASS MoCA. Born in Peru, Montoya grew up in Glen Cove on Long Island. He studied at the Culinary Institute of America in Hyde Park, N.Y. He had been back in Williamstown for two months, having come to work at... Read more
2d
Bennington Banner
Founding chef at Mezze Bistro, injured in crash, diesfounding chef at Café Latino at MASS MoCA. Born in Peru, Montoya grew up in Gl
Founding chef at Mezze Bistro, injured in crash, dies
Bennington Banner / Posted 2 days ago
founding chef at Café Latino at MASS MoCA. Born in Peru, Montoya grew up in Glen Cove on Long Island. He studied at the Culinary Institute of America in Hyde Park, N.Y. He had been back in Williamstown for two months, having come to work at... Read more
2d
Hospitality Net
American Hotel & Lodging Educational Institute Honors Fred Mayo With Anthony Marshall Awardmanagement, leadership, emerging issues, and applied research methods. Before c
American Hotel & Lodging Educational Institute Honors Fred Mayo With Anthony Marshall Award
Hospitality Net / Posted 2 days ago
management, leadership, emerging issues, and applied research methods. Before coming to NYU, he was academic dean at The Culinary Institute of America for 12 years. Mayo has served on and chaired several I-CHRIE committees, including the... Read more
4d
Baltimore Sun
Duff Goldman takes a break from making cakes, and bakes breadthe science to it, and the beauty.” Goldman, 41, was baking bread before he ev
Duff Goldman takes a break from making cakes, and bakes bread
Baltimore Sun / Posted 4 days ago
the science to it, and the beauty.” Goldman, 41, was baking bread before he ever got into cakes. While studying at the Culinary Institute of America campus in Napa Valley, he got a job at a local bakery. “It was amazing. I worked with these two... Read more
4d
Bangor Daily News
Homesteading at sea: Rockland family comes of age on 1927 schoonerare challenges, but every kitchen has their challenges,” said Mahle, who traine
Homesteading at sea: Rockland family comes of age on 1927 schooner
Bangor Daily News / Posted 4 days ago
are challenges, but every kitchen has their challenges,” said Mahle, who trained with a Swedish chef and studied at the Culinary Institute of America. “Sometimes the boat heels, so I’m cooking on a platform where things move. My pies sling to... Read more
5d
San Antonio Express-News
McDonald's chef reveals 5 changes the company is making to its foodFoust wants to change all that. Foust is a corporate chef and registered dieti
McDonald's chef reveals 5 changes the company is making to its food
San Antonio Express-News / Posted 5 days ago
Foust wants to change all that. Foust is a corporate chef and registered dietitian at McDonald's. A graduate of The Culinary Institute of America, Johnson & Wales University, she's part of the team that crafts the menu that the fast-food... Read more
3 related stories
5d
Stamford Advocate
McDonald's chef reveals 5 changes the company is making to its foodFoust wants to change all that. Foust is a corporate chef and registered dieti
McDonald's chef reveals 5 changes the company is making to its food
Stamford Advocate / Posted 5 days ago
Foust wants to change all that. Foust is a corporate chef and registered dietitian at McDonald's. A graduate of The Culinary Institute of America, Johnson & Wales University, she's part of the team that crafts the menu that the fast-food... Read more
3 related stories
5d
Connecticut Post
McDonald's chef reveals 5 changes the company is making to its foodFoust wants to change all that. Foust is a corporate chef and registered dieti
McDonald's chef reveals 5 changes the company is making to its food
Connecticut Post / Posted 5 days ago
Foust wants to change all that. Foust is a corporate chef and registered dietitian at McDonald's. A graduate of The Culinary Institute of America, Johnson & Wales University, she's part of the team that crafts the menu that the fast-food... Read more
3 related stories
5d
San Francisco Chronicle
McDonald's chef reveals 5 changes the company is making to its foodFoust wants to change all that. Foust is a corporate chef and registered dieti
McDonald's chef reveals 5 changes the company is making to its food
San Francisco Chronicle / Posted 5 days ago
Foust wants to change all that. Foust is a corporate chef and registered dietitian at McDonald's. A graduate of The Culinary Institute of America, Johnson & Wales University, she's part of the team that crafts the menu that the fast-food... Read more
3 related stories
7d
Orange County Register
Master chef finds solutions to police shootings in cookinghis apprenticeship in Lyon with Master Chef Paul Bocuse, who is now 90 years ol
Master chef finds solutions to police shootings in cooking
Orange County Register / Posted 7 days ago
his apprenticeship in Lyon with Master Chef Paul Bocuse, who is now 90 years old and was honored three years ago by the Culinary Institute of America as “Chef of the Century.” Bocuse is known for fresh ingredients and ushering in “nouvelle... Read more
7d
Northeast Mississippi Daily Journal
Gourmet cook likes to think outside the boxback, I would have definitely done culinary school, but I didn’t know there was
Gourmet cook likes to think outside the box
Northeast Mississippi Daily Journal / Posted 7 days ago
back, I would have definitely done culinary school, but I didn’t know there was a Johnson & Wales, or a Culinary Institute of America,” she said. “I’ve thought about culinary school since, but right now my emphasis is on raising... Read more
8d
Daily Record
Food Basket: Randolph chef celebrates National Hot Dog Month; Eat Drink Local Weekmost of his time in Spoleto in the Umbria region where he “fine-tuned his pasta
Food Basket: Randolph chef celebrates National Hot Dog Month; Eat Drink Local Week
Daily Record / Posted 8 days ago
most of his time in Spoleto in the Umbria region where he “fine-tuned his pasta making skills.” Pasceri graduated from the Culinary Institute of America in 1996. “I am thrilled to be heading up the culinary efforts at such a landmark establishment... Read more
10d
New York Post
Japanese-French restaurant set to give new life to ex-clothing storefocus on Japanese food with a French twist, say owners William Shen and manager
Japanese-French restaurant set to give new life to ex-clothing store
New York Post / Posted 10 days ago
focus on Japanese food with a French twist, say owners William Shen and manager Katar Varivarn. Shen, a graduate of the Culinary Institute of America, has worked at Jean-Georges, Morimoto, and Masa among other places. Varivarn is a vet of Koi... Read more
12d
Asian journal
Fiesta in America turns 18, People’s Ball celebrates 8th yeara newly crossed Alpha Phi Omega –Delta Rho brother. Finalist # 2- Melissa Pian
Fiesta in America turns 18, People’s Ball celebrates 8th year
Asian journal / Posted 12 days ago
a newly crossed Alpha Phi Omega –Delta Rho brother. Finalist # 2- Melissa Pianin, 22, from Ozone Park, New Jersey, is a Culinary Institute of America graduate where she mastered the art of baking and pastry and applied food studies. Currently... Read more
13d
Bay Weekly
Bay Weekly 2016 Wedding Directorypeople every day, so you can trust us to handle your very special events. Our c
Bay Weekly 2016 Wedding Directory
Bay Weekly / Posted 13 days ago
people every day, so you can trust us to handle your very special events. Our chef is Troy Horn, a graduate of New York’s Culinary Institute of America. Your choices can range from full sit-down multiple course meals to passed apps for a cocktail... Read more
13d
The Seattle Times
Harvest Beat: Serving vegan food that omnivores will love in Wallingforda big family, taking what we had at Sutra and spreading it,” says the peripatet
Harvest Beat: Serving vegan food that omnivores will love in Wallingford
The Seattle Times / Posted 13 days ago
a big family, taking what we had at Sutra and spreading it,” says the peripatetic Vermont-born chef, a graduate of the Culinary Institute of America at Hyde Park whose résumé includes a stint at Salish Lodge and time as a private chef on a... Read more
15d
The Columbian
Blending makes a better burgerfor added sustainability, nutrition and tastiness. It’s a controversial propos
Blending makes a better burger
The Columbian / Posted 15 days ago
for added sustainability, nutrition and tastiness. It’s a controversial proposal, no doubt. But a 2014 joint study by the Culinary Institute of America and UC Davis, published in the Journal of Food Science, found that blending finely chopped... Read more
16d
KERA North Texas
Slice, Dice, Chop Or Julienne: Does The Cut Change The Flavor?that right from the beginning — that cuts add different palatability," says Bre
Slice, Dice, Chop Or Julienne: Does The Cut Change The Flavor?
KERA North Texas / Posted 16 days ago
that right from the beginning — that cuts add different palatability," says Brendan Walsh, dean of culinary arts at the Culinary Institute of America. But the reasons that a particular cut affects flavor are complicated, and sometimes... Read more
16d
KPBS San Diego
Slice, Dice, Chop Or Julienne: Does The Cut Change The Flavor?that right from the beginning — that cuts add different palatability," says Bre
Slice, Dice, Chop Or Julienne: Does The Cut Change The Flavor?
KPBS San Diego / Posted 16 days ago
that right from the beginning — that cuts add different palatability," says Brendan Walsh, dean of culinary arts at the Culinary Institute of America. But the reasons that a particular cut affects flavor are complicated, and sometimes... Read more
19d
Philly.com
At Jersey Shore: Great chops, seafood, and surprising spicechefs: "When was the last time you saw your family?" Son Michael, 24, didn't h
At Jersey Shore: Great chops, seafood, and surprising spice
Philly.com / Posted 19 days ago
chefs: "When was the last time you saw your family?" Son Michael, 24, didn't heed most of that warning. He went to the Culinary Institute of America, helped open a restaurant in Charleston (Union Provisions), and returned north to work at... Read more
19d
The Forward
Pita Is Hot, Hot, Hot at New San Francisco Falafel Spotfor the family. “This was around the same time when you decide where you’ll go
Pita Is Hot, Hot, Hot at New San Francisco Falafel Spot
The Forward / Posted 19 days ago
for the family. “This was around the same time when you decide where you’ll go to college,” he says. When he looked at the Culinary Institute of America in Hyde Park, New York, “I instantly knew this is what I want to do.” While attending CIA, he... Read more
21d
The Daily Voice - Westport
Wine Aficionado Takes The Reins At Westport's Liquor Lockera partner, and Pat and Lou and Harvey will continue offering their knowledgeabl
Wine Aficionado Takes The Reins At Westport's Liquor Locker
The Daily Voice - Westport / Posted 21 days ago
a partner, and Pat and Lou and Harvey will continue offering their knowledgeable support to customers. D’Addario is a Culinary Institute of America-trained chef who has been a part of the wine business for over 20 years. When you come in,... Read more
21d
The Daily Voice - Westport
New Owner Takes The Reins At Westport's Liquor Lockera partner, and Pat and Lou and Harvey will continue offering their knowledgeabl
New Owner Takes The Reins At Westport's Liquor Locker
The Daily Voice - Westport / Posted 21 days ago
a partner, and Pat and Lou and Harvey will continue offering their knowledgeable support to customers. D’Addario is a Culinary Institute of America-trained chef who has been a part of the wine business for over 20 years. When you come in,... Read more
21d
The Williamsport Sun-Gazette
Ask Chef Hosch and Annfrom Pennsylvania Culinary Institute in 2002. After working in the field for se
Ask Chef Hosch and Ann
The Williamsport Sun-Gazette / Posted 21 days ago
from Pennsylvania Culinary Institute in 2002. After working in the field for several years, she went back to school at The Culinary Institute of America, graduating in 2005 with a degree in baking and pastry arts. She has worked in several... Read more
22d
Loveland Reporter-Herald
Mushrooms, salmon used to build a better burgerfor added sustainability, nutrition and tastiness. It's a controversial propos
Mushrooms, salmon used to build a better burger
Loveland Reporter-Herald / Posted 22 days ago
for added sustainability, nutrition and tastiness. It's a controversial proposal, no doubt. But a 2014 joint study by the Culinary Institute of America and UC Davis, published in the Journal of Food Science, found that blending finely chopped... Read more
23d
Broward-Palm Beach New Times
How to Grill the Perfect Steak at Home in Six StepsCreek, Zappoli worked at the popular Charlie Palmer Steak restaurant in New Yor
How to Grill the Perfect Steak at Home in Six Steps
Broward-Palm Beach New Times / Posted 23 days ago
Creek, Zappoli worked at the popular Charlie Palmer Steak restaurant in New York City. A graduate of the prestigious Culinary Institute of America in Hyde Park, New York, Zappoli has worked at such restaurants as Aureole (in New York City and... Read more
24d
Sun Star
A touch of science, a hint of foodis a chef by profession, having acquired her skills and learned the ways of the
A touch of science, a hint of food
Sun Star / Posted 24 days ago
is a chef by profession, having acquired her skills and learned the ways of the kitchen from the prestigious school, The Culinary Institute of America. “Had I known there were existing culinary schools before, I would have gone straight to... Read more
25d
Daily Press
Williamsburg chef relies on experience in the kitchenclasses at a community college for a time but was not very interested in the co
Williamsburg chef relies on experience in the kitchen
Daily Press / Posted 25 days ago
classes at a community college for a time but was not very interested in the coursework. Eventually, he enrolled at the Culinary Institute of America in New York, and there things clicked. "I, all of a sudden, became a very good student," he... Read more
25d
Middletown Times Herald-Record
Newburgh bistro owner realizes dreamflock for food and entertainment.Kelly, a Cornwall High School graduate who gav
Newburgh bistro owner realizes dream
Middletown Times Herald-Record / Posted 25 days ago
flock for food and entertainment.Kelly, a Cornwall High School graduate who gave up engineering to pursue cooking at the Culinary Institute of America, underwent apprenticeships at Thomas Keller’s Bouchon Bakery and Gordon Ramsay’s London Hotel... Read more
28d
San Antonio Express-News
Botika at The Pearl opening July 5Grieshaber, Culinary Director at Pearl. Before this project, Lopez served as e
Botika at The Pearl opening July 5
San Antonio Express-News / Posted 28 days ago
Grieshaber, Culinary Director at Pearl. Before this project, Lopez served as executive chef and an instructor at the Culinary Institute of America -- San Antonio, where he led the opening of Nao, which is now Nao Latin Gastro Bar. The... Read more
28d
The Seattle Times
How to make a better burgerfor added sustainability, nutrition and tastiness. It’s a controversial propos
How to make a better burger
The Seattle Times / Posted 28 days ago
for added sustainability, nutrition and tastiness. It’s a controversial proposal, no doubt. But a 2014 joint study by the Culinary Institute of America and UC Davis, published in the Journal of Food Science, found that blending finely chopped... Read more
28d
Baltimore Sun
Elkridge bakery to be featured on Cooking Channel show 'Cake Hunters'twin daughters, Amanda, who was recovering from severe spinal surgery. Now her
Elkridge bakery to be featured on Cooking Channel show 'Cake Hunters'
Baltimore Sun / Posted 28 days ago
twin daughters, Amanda, who was recovering from severe spinal surgery. Now her daughter is a student at the prestigious Culinary Institute of America in New York, and instead of watching cooking shows, Kupiec will be featured on one. Her... Read more
28d
The Youngstown Vindicator
A Taste of N’AwlnsCajun is all about! I loved everything I sampled including something I never th
A Taste of N’Awlns
The Youngstown Vindicator / Posted 28 days ago
Cajun is all about! I loved everything I sampled including something I never thought I would try... alligator! Alan is a Culinary Institute of America-trained chef and has 25 years experience. This is indeed, high quality food prepared with... Read more
30d
The Advocate
“We continue to evolve,” Street Breads owner talks second Baton Rouge location and year aheadof Lake Charles. A few years before opening, he got his foot in the door with t
“We continue to evolve,” Street Breads owner talks second Baton Rouge location and year ahead
The Advocate / Posted 30 days ago
of Lake Charles. A few years before opening, he got his foot in the door with the director the consulting department at the Culinary Institute of America. There, Priola worked with four Certified Master Chefs, bouncing around ideas about sandwich... Read more
1m
Daily Press
Culinary school instructors preparing aspiring chefsand helping prepare other dishes. The chef at the country club took Delargy un
Culinary school instructors preparing aspiring chefs
Daily Press / Posted a month ago
and helping prepare other dishes. The chef at the country club took Delargy under his wing and sponsored him to attend the Culinary Institute of America in New York. After graduation, Delargy began working at Sheraton properties in North Carolina... Read more
m
WSB-TV 2 Atlanta
Marshmallow business brings artisanal treats to Cummingin 2012 that she would soon be selling the handmade fluffy treats from a storef
Marshmallow business brings artisanal treats to Cumming
WSB-TV 2 Atlanta / Posted 1 months ago
in 2012 that she would soon be selling the handmade fluffy treats from a storefront in north Forsyth. Curtis Ratana, A Culinary Institute of America graduate, was working as a chef in New Jersey when she made a raspberry-hibiscus marshmallow... Read more
m
The Sacramento Bee
Nixtaco owner takes calculated risk on authentic Mexican foodclub, all friends. But he recognized he “couldn’t follow those recipes without
Nixtaco owner takes calculated risk on authentic Mexican food
The Sacramento Bee / Posted 1 months ago
club, all friends. But he recognized he “couldn’t follow those recipes without some foundations,” he said. So he bought Culinary Institute of America textbooks to study. The dinner parties became weekly events with a four-month waiting list.... Read more
m
The Globe and Mail
Calgary culinary stars take their experience on the roadcultures and learning about the traditions and customs of these places. Ms. De
Calgary culinary stars take their experience on the road
The Globe and Mail / Posted 1 months ago
cultures and learning about the traditions and customs of these places. Ms. Desmond, who was educated at the prestigious Culinary Institute of America in the Napa Valley, worked in Calgary at Mango Shiva, as well as owned her own bakery, Sweet... Read more
m
The News-Times
In New Milford, Dawn Hammacott’s passion for food launches hundreds of restaurant careersa year and a half researching, planning and fundraising. Hammacott has a restau
In New Milford, Dawn Hammacott’s passion for food launches hundreds of restaurant careers
The News-Times / Posted 1 months ago
a year and a half researching, planning and fundraising. Hammacott has a restaurant background. She graduated from the Culinary Institute of America and began managing restaurants before she opened the Grand Patisserie, a bakery she owned with... Read more
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Otago Daily Times
A taste of Nigeria (to med school, so if I wanted to be a chef, I go to culinary school. I'm glad I
A taste of Nigeria (
Otago Daily Times / Posted 1 months ago
to med school, so if I wanted to be a chef, I go to culinary school. I'm glad I did.'' He was accepted into California's Culinary Institute of America and then had a realisation." "I was used to cooking traditional Nigerian food. The culinary... Read more
m
J Weekly
the organic epicure | Pita is hot, hot, hot at new falafel lunch spot in S.F.for the family. “This was around the same time when you decide where you’ll go
the organic epicure | Pita is hot, hot, hot at new falafel lunch spot in S.F.
J Weekly / Posted 1 months ago
for the family. “This was around the same time when you decide where you’ll go to college,” he says. When he looked at the Culinary Institute of America in Hyde Park, New York, “I instantly knew this is what I want to do.” While attending CIA, he... Read more
m
The Jewish Week
Chasidic Rabbi Serves Up A Taste Of Yiddishkeit On ‘Chopped’his wife Tzivie and the couple’s growing family for nine years, is a self-taugh
Chasidic Rabbi Serves Up A Taste Of Yiddishkeit On ‘Chopped’
The Jewish Week / Posted 1 months ago
his wife Tzivie and the couple’s growing family for nine years, is a self-taught gourmet who now lectures at the nearby Culinary Institute of America about the intricacies of kashrut. He liked to “hang out in the kitchen” as a kid, but became... Read more

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