Culinary Institute of America

Latest articles

6h
The Mercury News
Fifth Quarter opens doors to Montclair meat lovers’ delightThree Twins ice cream. Brennan notes that the animals’ diet can make or break t
The Mercury News / Posted 6 hours ago
Three Twins ice cream. Brennan notes that the animals’ diet can make or break the quality of the meat. A graduate of the Culinary Institute of America, Brennan developed his passion for butchery and charcuterie during his time at the Westwood... Read more
1d
Times Leader
Scotch stars in fall cocktail with pear and warm spiceshave considered that is definitely worth adding to your repertoire — scotch. I
Times Leader / Posted yesterday
have considered that is definitely worth adding to your repertoire — scotch. In this spiced orchard pear recipe from The Culinary Institute of America, scotch is the unexpected star. The drink highlights the best of the fall season, with notes of... Read more
3 related articles
1d
Channel NewsAsia
The family that kept a putu piring love affair steaming, over four generationshere since 2010. “Eating putu piring reminds me of when I first arrived,” said
Channel NewsAsia / Posted yesterday
here since 2010. “Eating putu piring reminds me of when I first arrived,” said Ms Felder, the managing director of the Culinary Institute of America, Singapore. “I was unbelievably blown away. "The soft texture of the cake… the perfect amount... Read more
2d
Athens Banner-Herald
Scotch stars in this fall cocktail with pear and warm spiceshave considered that is definitely worth adding to your repertoire — scotch. I
Athens Banner-Herald / Posted 2 days ago
have considered that is definitely worth adding to your repertoire — scotch. In this Spiced Orchard Pear recipe from The Culinary Institute of America, scotch is the unexpected star. The drink highlights the best of the fall season, with notes of... Read more
3 related articles
2d
Kingston Daily Freeman
Scotch stars in cocktail with pear, spiceshave considered that is definitely worth adding to your repertoire — scotch. I
Kingston Daily Freeman / Posted 2 days ago
have considered that is definitely worth adding to your repertoire — scotch. In this Spiced Orchard Pear recipe from The Culinary Institute of America, scotch is the unexpected star. The drink highlights the best of the fall season, with notes of... Read more
3 related articles
2d
The Columbian
Scotch stars in this fall cocktail with pear and warm spiceshave considered that is definitely worth adding to your repertoire — scotch. I
The Columbian / Posted 2 days ago
have considered that is definitely worth adding to your repertoire — scotch. In this Spiced Orchard Pear recipe from The Culinary Institute of America, scotch is the unexpected star. The drink highlights the best of the fall season, with notes of... Read more
3 related articles
3d
Detroit Free Press
Schoolcraft College top chef Shawn Loving confronts the ultimate testan evaluator and former Schoolcraft instructor who earned his CMC in 1988, when
Detroit Free Press / Posted 3 days ago
an evaluator and former Schoolcraft instructor who earned his CMC in 1988, when it was a 10-day-long affair at the Culinary Institute of America in Hyde Park, N.Y. Hugelier’s framed portrait hangs on the hallway just outside the... Read more
4d
The Scranton Times-Tribune
Scranton School Board candidates to face tough decisions(D/R) Age: 55 Family: Wife, Anne Marie; daughters, Mariah, Mackenzie and Mark
The Scranton Times-Tribune / Posted 4 days ago
(D/R) Age: 55 Family: Wife, Anne Marie; daughters, Mariah, Mackenzie and Markie. Education: West Scranton High School; Culinary Institute of America graduate; vocational 1 certification, Temple University; pursuing vocational 2 and cooperative... Read more
5d
BC Local News
Looking to tempt the palate? Here’s the Cureexplains. “But still bring unique and different food to the Cowichan Valley.”
BC Local News / Posted 5 days ago
explains. “But still bring unique and different food to the Cowichan Valley.” Boisvert trained under European chefs at the Culinary Institute of America in New York City, and has added to that with years of practice, reading and self-education.... Read more
5d
Stamford Advocate
With 8 thriving restaurants, Chef Albert DeAngelis has a recipe for successpoor, very little money, but everything she made, like homemade pasta and gnocc
Stamford Advocate / Posted 5 days ago
poor, very little money, but everything she made, like homemade pasta and gnocchi, was delicious.” Then it was on to the Culinary Institute of America in Hyde Park, N.Y., and trudging through one professional kitchen after another, one of them... Read more
2 related articles
5d
Connecticut Post
With 8 thriving restaurants, Chef Albert DeAngelis has a recipe for successpoor, very little money, but everything she made, like homemade pasta and gnocc
Connecticut Post / Posted 5 days ago
poor, very little money, but everything she made, like homemade pasta and gnocchi, was delicious.” Then it was on to the Culinary Institute of America in Hyde Park, N.Y., and trudging through one professional kitchen after another, one of them... Read more
2 related articles
5d
Darien News-Review
With 8 thriving restaurants, Chef Albert DeAngelis has a recipe for successpoor, very little money, but everything she made, like homemade pasta and gnocc
Darien News-Review / Posted 5 days ago
poor, very little money, but everything she made, like homemade pasta and gnocchi, was delicious.” Then it was on to the Culinary Institute of America in Hyde Park, N.Y., and trudging through one professional kitchen after another, one of them... Read more
2 related articles
5d
Lake Cowichan Gazette
Looking to tempt the palate? Here’s the Cureexplains. “But still bring unique and different food to the Cowichan Valley.”
Lake Cowichan Gazette / Posted 5 days ago
explains. “But still bring unique and different food to the Cowichan Valley.” Boisvert trained under European chefs at the Culinary Institute of America in New York City, and has added to that with years of practice, reading and self-education.... Read more
7d
Stamford Advocate
Bananas (As We Know Them) Are At Risk. How Does This Affect The Home Cook?or bind a dish, or for nutrition, there are an almost infinite number of potent
Stamford Advocate / Posted 7 days ago
or bind a dish, or for nutrition, there are an almost infinite number of potential replacements. As Darryl Mosher of the Culinary Institute of America told me, “With cooking or baking, we can alter texture, levels of acidity, bitter, and sweet... Read more
7d
New Kerala
Templestay and Temple Food Takes Over New York - Pyeongchang Winter Olympic Games with Templestay - newkerala news #279983local time, Chef Ven. Beopsong's special lecture about temple food was held at
New Kerala / Posted 7 days ago
local time, Chef Ven. Beopsong's special lecture about temple food was held at a famous American cooking school CIA (Culinary Institute of America). About 100 professors and students of CIA attended the lecture with huge interest and... Read more
7d
KENS 5 San Antonio
Pearl named one of the best neighborhoods in U.S.that there has also been really important things to happen in this location, no
KENS 5 San Antonio / Posted 7 days ago
that there has also been really important things to happen in this location, not the least of which was the opening of the Culinary Institute of America, which really spurred a kind of a revival of the San Antonio culinary scene taking place right... Read more
7d
New Kerala
Templestay and Temple Food takes over New York - Pyeongchang Winter Olympic Games with Templestay - newkerala news #279753September (local time), Ven. Beopsong's special lecture about temple food was h
New Kerala / Posted 7 days ago
September (local time), Ven. Beopsong's special lecture about temple food was held at a famous American cooking school CIA(Culinary Institute of America). About 100 professors and students of CIA attended the lecture with huge interest and... Read more
7d
Jefferson City News Tribune
Enliven the Day of the Dead this year with a rich moleis a true celebration, shared between the living and the dead. And while there
Jefferson City News Tribune / Posted 7 days ago
is a true celebration, shared between the living and the dead. And while there are many ways to celebrate, here at The Culinary Institute of America we have a habit of focusing on the dinner table. Luckily, the rich cultures surrounding the day... Read more
5 related articles
8d
Northwest Herald
Enliven the Day of the Dead with a rich moleis a true celebration, shared between the living and the dead. And while there
Northwest Herald / Posted 8 days ago
is a true celebration, shared between the living and the dead. And while there are many ways to celebrate, here at The Culinary Institute of America we have a habit of focusing on the dinner table. Luckily, the rich cultures surrounding the day... Read more
5 related articles
8d
Daily Chronicle
Enliven the Day of the Dead with a rich moleis a true celebration, shared between the living and the dead. And while there
Daily Chronicle / Posted 8 days ago
is a true celebration, shared between the living and the dead. And while there are many ways to celebrate, here at The Culinary Institute of America we have a habit of focusing on the dinner table. Luckily, the rich cultures surrounding the day... Read more
5 related articles
8d
Times Leader
Enliven the Day of the Dead this year with a rich moleis a true celebration, shared between the living and the dead. And while there
Times Leader / Posted 8 days ago
is a true celebration, shared between the living and the dead. And while there are many ways to celebrate, here at The Culinary Institute of America we have a habit of focusing on the dinner table. Luckily, the rich cultures surrounding the day... Read more
5 related articles
9d
Detroit Free Press
Bacco chef opening SheWolf pasta restaurant in Midtownplenty of time traveling, eating and cooking around the Boot. After earning a c
Detroit Free Press / Posted 9 days ago
plenty of time traveling, eating and cooking around the Boot. After earning a culinary degree in 2004 from the prestigious Culinary Institute of America in Hyde Park, N.Y., the young chef studied butchery at a salumeria in Italy's Piedmont region... Read more
9d
Kingston Daily Freeman
Enliven Day of the Dead with a rich moleis a true celebration, shared between the living and the dead. And while there
Kingston Daily Freeman / Posted 9 days ago
is a true celebration, shared between the living and the dead. And while there are many ways to celebrate, here at The Culinary Institute of America we have a habit of focusing on the dinner table. Luckily, the rich cultures surrounding the day... Read more
5 related articles
9d
The Columbian
Tired of plain old vegetables? Spice ‘em up with some flavorhundreds of jars, with spices in different colors, shapes, and uses, and it fee
The Columbian / Posted 9 days ago
hundreds of jars, with spices in different colors, shapes, and uses, and it feels easier to carry on without. But at The Culinary Institute of America, we believe spices are part of what makes cooking exciting. Chef Mark Ainsworth explains,... Read more
9d
The Columbian
Liven up Day of Dead with moleis a true celebration, shared between the living and the dead. And while there
The Columbian / Posted 9 days ago
is a true celebration, shared between the living and the dead. And while there are many ways to celebrate, here at The Culinary Institute of America we have a habit of focusing on the dinner table. Luckily, the rich cultures surrounding the day... Read more
5 related articles
10d
The News-Herald
Enliven the Day of the Dead this year with a rich moleis a true celebration, shared between the living and the dead. And while there
The News-Herald / Posted 10 days ago
is a true celebration, shared between the living and the dead. And while there are many ways to celebrate, here at The Culinary Institute of America we have a habit of focusing on the dinner table. Luckily, the rich cultures surrounding the day... Read more
10d
New Kerala
TheBestSchools.org Releases Its Ranking of Best Culinary Schools - newkerala news #278808Texas Boston University Metropolitan College, Boston, Massachusetts College o
New Kerala / Posted 10 days ago
Texas Boston University Metropolitan College, Boston, Massachusetts College of Southern Nevada, North Las Vegas, Nevada Culinary Institute of America at Hyde Park, Hyde Park, New York Culinary Studies Institute at Oakland Community College,... Read more
15d
New Kerala
Bear Naked Custom Made Allows Granola Lovers to Bearify Their Blend - newkerala news #277556lavender, chipotle oil, and red wine flavor—all of which are Non-GMO Project Ve
New Kerala / Posted 15 days ago
lavender, chipotle oil, and red wine flavor—all of which are Non-GMO Project Verified. Bear Naked's partnership with the Culinary Institute of America (CIA) helped to develop three original "chef blends" that fuel taste exploration, including... Read more
15d
Daily Chronicle
Face it, you need some pumpkin to really ring in the seasonis breakfast, then we ought to be prepared with the very best recipe for our at
Daily Chronicle / Posted 15 days ago
is breakfast, then we ought to be prepared with the very best recipe for our at-home brunching occasions. And for that, The Culinary Institute of America has you covered. But you have to pinky swear to eat something full of whole grains and fruit... Read more
7 related articles
15d
Times Leader
If you’re tired of plain old vegetables, spice them up with some flavorhundreds of jars, with spices in different colors, shapes, and uses, and it fee
Times Leader / Posted 15 days ago
hundreds of jars, with spices in different colors, shapes, and uses, and it feels easier to carry on without. But at The Culinary Institute of America, we believe spices are part of what makes cooking exciting. Chef Mark Ainsworth explains,... Read more
15d
New York Post
Why food-obsessed millennials suck at cookingthe time,” he says. Genevieve Meli, a 30-year-old pastry chef who teaches “the
New York Post / Posted 15 days ago
the time,” he says. Genevieve Meli, a 30-year-old pastry chef who teaches “the younger generation of millennials” at the Culinary Institute of America in Hyde Park, NY, tries to impart that lesson in her classes. “I say to my students,... Read more
15d
Kingston Daily Freeman
COOKING WITH THE CIA: Spice up plain old vegetables with some flavorhundreds of jars, with spices in different colors, shapes, and uses, and it fee
Kingston Daily Freeman / Posted 15 days ago
hundreds of jars, with spices in different colors, shapes, and uses, and it feels easier to carry on without. But at The Culinary Institute of America, we believe spices are part of what makes cooking exciting. Chef Mark Ainsworth explains,... Read more
15d
Northwest Herald
Face it, you need some pumpkin to really ring in the seasonThis Sept. 15, 2017 photo provided by The Culinary Institute of America shows p
Northwest Herald / Posted 15 days ago
This Sept. 15, 2017 photo provided by The Culinary Institute of America shows pumpkin bread French toast in Hyde Park, N.Y. This dish is from a recipe by the CIA. (Phil Mansfield/The Culinary Institute of America via AP) There are some major... Read more
7 related articles
15d
San Antonio Express-News
Alta Vista’s Outlaw Kitchens commits good deeds and a few crimesvery much hospitality industry. He’s served as top toque at country clubs in Ge
San Antonio Express-News / Posted 15 days ago
very much hospitality industry. He’s served as top toque at country clubs in Georgia and Tennessee, and as an instructor at Culinary Institute of America campuses in New York, California and San Antonio. Outlaw Kitchens serves exactly two dinners a... Read more
16d
Detroit Free Press
Provisions, a specialty chocolate retailer and cheesemonger, coming to Ferndalethe new venture. Armed with a hospitality management degree from Michigan Stat
Detroit Free Press / Posted 16 days ago
the new venture. Armed with a hospitality management degree from Michigan State University and a culinary degree from the Culinary Institute of America in Napa, Berg's professional background is entirely in restaurants and specialty retailers,... Read more
18d
The Sudbury Star
Watts: Libraries help promote lifelong learningcalled Everyday Gourmet: Rediscovering The Lost Art of Cooking, which is taught
The Sudbury Star / Posted 18 days ago
called Everyday Gourmet: Rediscovering The Lost Art of Cooking, which is taught by a professional chef-instructor from The Culinary Institute of America. You can learn the foundational culinary skills you need to create delicious and impressive... Read more
21d
Times Leader
Pumpkin bread French toast rings in the autumn seasonis breakfast, then we ought to be prepared with the very best recipe for our at
Times Leader / Posted 21 days ago
is breakfast, then we ought to be prepared with the very best recipe for our at-home brunching occasions. And for that, The Culinary Institute of America has you covered. But you have to pinky swear to eat something full of whole grains and fruit... Read more
7 related articles
22d
Philly.com
Why Michael Schulson cooks for the 'hot chicks'of it from his parents — both Long Island school teachers. Until: Newly enthral
Philly.com / Posted 22 days ago
of it from his parents — both Long Island school teachers. Until: Newly enthralled with cooking, Schulson enrolled at the Culinary Institute of America in Hyde Park, N.Y., and started working at top New York restaurants. Then came a long... Read more
22d
Northwest Herald
Don't let go of summer – cook fresh fruit in custardy batternew school clothes and the more structured schedules autumn brings. If you’re
Northwest Herald / Posted 22 days ago
new school clothes and the more structured schedules autumn brings. If you’re not quite ready to let go of summer, The Culinary Institute of America has the perfect recipe for you. Delightfully French in name, our Plum Clafoutis is an... Read more
7 related articles
23d
Kingston Daily Freeman
COOKING WITH THE CIA: Some pumpkin needed to ring in the seasonis breakfast, then we ought to be prepared with the very best recipe for our at
Kingston Daily Freeman / Posted 23 days ago
is breakfast, then we ought to be prepared with the very best recipe for our at-home brunching occasions. And for that, The Culinary Institute of America has you covered. But you have to pinky swear to eat something full of whole grains and fruit... Read more
7 related articles
23d
Athens Banner-Herald
Face it, you need some pumpkin to really ring in the seasonis breakfast, then we ought to be prepared with the very best recipe for our at
Athens Banner-Herald / Posted 23 days ago
is breakfast, then we ought to be prepared with the very best recipe for our at-home brunching occasions. And for that, The Culinary Institute of America has you covered. But you have to pinky swear to eat something full of whole grains and fruit... Read more
7 related articles
24d
Nevada Appeal
Chamber News & Views: Millennial chefs create new dining opportunitiesin town making the best cocktails featuring Nevada made spirits and beer." Ste
Nevada Appeal / Posted 24 days ago
in town making the best cocktails featuring Nevada made spirits and beer." Stern is a talented chef trained at the Culinary Institute of America in Hyde Park, N.Y., believing "the less you put in a dish, the more you get out of it by being... Read more
26d
Mid-Hudson News
CIA outsourcing opposed at rally(CCA) and their parent organization, the Service Employees International Union
Mid-Hudson News / Posted 26 days ago
(CCA) and their parent organization, the Service Employees International Union (SEIU) gathered at the north entrance of the Culinary Institute of America in Hyde Park to protest a move by the CIA to outsource jobs. The CIA, pursuant to the union... Read more
26d
The News-Herald
Face it, you need some pumpkin to really ring in the seasonis breakfast, then we ought to be prepared with the very best recipe for our at
The News-Herald / Posted 26 days ago
is breakfast, then we ought to be prepared with the very best recipe for our at-home brunching occasions. And for that, The Culinary Institute of America has you covered. But you have to pinky swear to eat something full of whole grains and fruit... Read more
28d
Dayton Daily News
UPDATE: Dayton Woman’s Club hires new chef, opens to public for lunchwho has more than two decades of experience, the last three years as executive
Dayton Daily News / Posted 28 days ago
who has more than two decades of experience, the last three years as executive chef at the University of Cincinnati. The Culinary Institute of America-trained chef also has worked for The Compass Group, Aramark, and Sodexo Corporate Services, and... Read more
29d
Dayton Daily News
JUST IN: Dayton Woman’s Club hires new chef, opens to public for lunchwho has more than two decades of experience, the last three years as executive
Dayton Daily News / Posted 29 days ago
who has more than two decades of experience, the last three years as executive chef at the University of Cincinnati. The Culinary Institute of America-trained chef also has worked for The Compass Group, Aramark, and Sodexo Corporate Services, and... Read more
29d
Chattanooga Times Free Press
Meet the chef: Regina Johnson puts her stamp on Back Inn Cafecancer 13 years ago, but she loved to cook, and I often try to recreate her hom
Chattanooga Times Free Press / Posted 29 days ago
cancer 13 years ago, but she loved to cook, and I often try to recreate her home cooking," says Johnson, a graduate of the Culinary Institute of America (Hyde Park, N.Y., campus). Michael Vasta, director of operations for the Bluff View Art... Read more
29d
Northwest Herald
Be prepared to make pastry cream and caramel. It's tart timeThis 2017 photo provided by The Culinary Institute of America shows a caramel a
Northwest Herald / Posted 29 days ago
This 2017 photo provided by The Culinary Institute of America shows a caramel apple tarts in Hyde Park, N.Y. This dish is from a recipe by the CIA. (Phil Mansfield/The Culinary Institute of America via AP) There are two kinds of pastry lovers. The... Read more
15 related articles
29d
Northwest Herald
Apple brandy and cider mix with vinegar for a fall cocktailfresh fruit beyond its growing season. But today, mixologists use it as a fruit
Northwest Herald / Posted 29 days ago
fresh fruit beyond its growing season. But today, mixologists use it as a fruity and acidic addition to cocktails. Culinary Institute of America instructor Rory Brown explains, “The complex sweet-tart flavor profile adds complexity to... Read more
30d
Athens Banner-Herald
Get an autumn hug with a sweet potato and mushroom soupjust because soup is easy, it doesn’t mean you necessarily know what kind of so
Athens Banner-Herald / Posted 30 days ago
just because soup is easy, it doesn’t mean you necessarily know what kind of soup you want to make, so the students at The Culinary Institute of America are here to nudge you in the right direction. We challenged Chef Martin Matysik’s Advanced... Read more
10 related articles
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