View source for Organization:The Culinary Institute of America

{{Short description|American private culinary school}}
{{Infobox university
 | name                   = The Culinary Institute of  America
 | image                  = Culinary_Institute_of_America_Logo.png
 | image_upright          = .7
 | image_alt              = Culinary Institute of America Logo
 | caption                = 
 | latin_name             = 
 | other_name             = <!--or, other_names-->
 | former_name            = New Haven Restaurant Institute (1946–1947)<br>Restaurant Institute of Connecticut (1947–1951)
 | motto                  = 
 | motto_lang             = 
 | mottoeng               = 
 | type                   = Private culinary school
 | established            = {{start date and age|May 22, 1946}}<ref name="ArchHist"/>
 | founder                = New Haven Restaurant Association
 | parent                 = 
 | affiliation            = 
 | academic_affiliation   = <!--[[Organization:Middle States Commission on Higher Education|Middle States Commission on Higher Education]]-->
 | endowment              = $138.3&nbsp;million (2019)<ref>As of June 30, 2019. {{cite web |url=https://www.nacubo.org/-/media/Nacubo/Documents/EndowmentFiles/2019-Endowment-Market-Values--Final-Feb-10.ashx? |title=U.S. and Canadian 2019 NTSE Participating Institutions Listed by Fiscal Year 2019 Endowment Market Value, and Percentage Change in Market Value from FY18 to FY19 (Revised) |publisher=National Association of College and University Business Officers and TIAA |access-date=September 25, 2020}}</ref>
 | budget                 = 
 | chairman               = Jon L. Luther<ref name="AR2015-6"/>
 | chairperson            = 
 | president              = L. Timothy Ryan<ref name="AR2015-6"/>
 | provost                = Mark Erickson
 | vice_chancellor        = 
 | dean                   = 
 | head_label             = 
 | head                   = 
 | academic_staff         = 170<ref name="Faculty"/>
 | administrative_staff   = 
 | students               = 
 | undergrad              = 2,918 (Fall 2016)<ref name="DACStats2"/>
 | postgrad               = 
 | doctoral               = 
 | other                  = 
 | address                = <!-- Please discuss before using -->
 | city                   = Hyde Park
 | state                  = New York
 | country                = United States
 | postcode               = <!--or, postalcode or zipcode-->
 | coordinates            = {{coord|41.745941|N|73.932959|W|type:edu_region:US-NY|display=title}}
 | campus                 = 
 | language               = 
 | free_label             = 
 | free                   = 
 | colors                 = Sage Green and Fire Gold<ref name="colors"/><br />{{color box|#2c6849}}&nbsp;{{color box|#ef8a33}}
 | athletics              = 
 | sports                 = 
 | athletics_nickname     = Steels
 | mascot                 = Sting
 | sporting_affiliations  = HVIAC
 | website                = {{URL|www.ciachef.edu}}
 | logo                   = 
 | logo_size              = 
 | logo_alt               = 
 | footnotes              = 
}}

'''The Culinary Institute of America''' ('''CIA''') is an American private college and culinary school specializing in culinary, baking, and pastry arts education. The school's primary campus is located in Hyde Park, New York, with branch campuses in St. Helena and Napa, California; San Antonio, Texas; and [[Place:Singapore|Singapore]]. The college, which was the first to teach culinary arts in the United States, offers associate, bachelor's, and master's degrees, and has the largest staff of American Culinary Federation Certified Master Chefs. The CIA also offers continuing education for professionals in the hospitality industry as well as conferences and consulting services. The college additionally offers recreational classes for non-professionals. The college operates student-run restaurants on its four U.S. campuses.

The school was founded in 1946 in New Haven, Connecticut, as a vocational institute for returning veterans of [[Social:World War II|World War II]]. With a growing student body, the school purchased a former Jesuit novitiate in Hyde Park in 1970, which remains its central campus. The school began awarding associate degrees in 1971, bachelor's degrees in 1993, and master's degrees in 2018. Additional campuses were opened in the following years: St. Helena in 1995, Texas in 2008, Singapore in 2010, and Napa in 2016.

== History ==
[[File:1. John M. Davies House, Exterior, From the Northwest.jpg|thumb|left|alt=An ornate Second Empire-style house|The Davies Mansion in 1964, during its use by the CIA]]
[[File:Culinary Institute of America (276631101).jpg|thumb|upright=1.2|alt=A four-story Neocolonial brick building|Roth Hall, the primary facility at the school's Hyde Park campus]]
The New Haven Restaurant Institute was founded on May 22, 1946 in New Haven, Connecticut as a vocational training school for returning World War II veterans.<ref name="Schiff"/>  It was organized by the New Haven Restaurant Association, who positioned Frances Roth and Katharine Angell to lead and develop the school. It was the first culinary college in the United States.<ref name="first"/> With assistance from [[Organization:Yale University|Yale University]], the school purchased the Davies mansion in New Haven's Prospect Hill neighborhood.<ref name="Schiff"/><ref name="Yale"/> The first class consisted of sixteen students and the faculty included a dietitian, a baker, and a chef. In 1947 the school was renamed the Restaurant Institute of Connecticut to reflect its growing repute; the school's name was changed again to the Culinary Institute of America in 1951.<ref name="OurStory"/>

Enrollment grew to approximately 1,000 students by 1969, beyond the capacity of its original campus, so the school purchased the St. Andrew-on-Hudson Jesuit novitiate in Hyde Park, New York in 1970.<ref name="Schiff"/> In 1971, the college began awarding associate degrees, and opened its doors in Hyde Park in the following year. From 1974 to 1979, the school built three residence halls, a culinary library, a career planning center, and a learning resources center. From 1982 to 1984, the American Bounty and Caterina de' Medici Restaurants and St. Andrew's Café opened. In 1984, the school's continuing education center (later named the J. Willard Marriott Education Center) opened, and the school improved its teaching kitchens and constructed an experimental kitchen and food laboratory. In 1990, the school opened a baking and pastry facility, named two years later as the Shunsuke Takaki School of Baking and Pastry. In 1993, the school opened its Conrad N. Hilton Library and began offering bachelor's degree programs. In 1995, the school's first branch campus opened, [[Organization:The Culinary Institute of America at Greystone|the Culinary Institute of America at Greystone]] in St. Helena, California. In 1998, the Student Recreation Center was opened.

The Apple Pie Bakery Café opened in 2000, and the Colavita Center opened the following year. More residence halls were built at the school's Hyde Park campus in 2004. In 2005, Anton Plaza opened in Hyde Park while the Ventura Center for Menu Research and Development opened in St. Helena. The school's third campus opened in 2008 in San Antonio. Two years later, the CIA opened a campus in Singapore consisting of a facility on the campus of Temasek Polytechnic. In 2012, the CIA began offering a bachelor's degree program in culinary science, and in 2014 introduced a bachelor's degree in applied food studies.<ref name="OurStory"/> In 2015, the college expanded its recreation center and added a new dining facility for students, called The Egg; both are housed in the CIA's Student Commons building. In the same year, the college acquired a portion of Copia, a museum in downtown Napa, California that operated from 2001 to 2008. In 2016, the college opened a campus, the Culinary Institute of America at Copia, which houses the CIA's new Food Business School.<ref name="Copia"/> The college, which was outgrowing its St. Helena campus, purchased the northern portion of the Copia property for $12.5 million.<ref name="CIAbuys"/> In 2018, the CIA launched a Bachelor of Science degree program in Hospitality Management<ref name="Hosp2"/> and introduced master's-level education with a Master of Professional Studies degree program in Food Business.<ref name="Masters"/> In 2019, the college began offering a Master of Professional Studies degree program in Wine Management.<ref name="MastersWine"/>

== Campuses ==
{{multiple image|perrow=2
|total_width = 450
|width1 = 6000|height1 = 4000|image1 = CIA Hyde Park Marriott 01.jpg |alt1 = |caption1 = The Marriott Pavilion, behind Roth Hall
|width2 = 5910|height2 = 3507|image2 = CIA Hyde Park Student Commons 01.jpg |alt2 = |caption2 = Student Commons
}}

=== Hyde Park, New York ===
The school's largest and primary campus operates four public restaurants for students to gain experience. Food served at the American Bounty Restaurant highlights Hudson Valley produce and is prepared in the style of cuisines of the Americas. The Bocuse Restaurant serves traditional French food using modern techniques. It was the first of the school's restaurants, and opened as the Epicurean Room and Rabalais Grill in 1973, before being renamed the Escoffier Restaurant (after Auguste Escoffier) in 1974. In 2012 it was again renamed to honor Paul Bocuse, and given a $3 million renovation by Adam Tihany.<ref name="NYTlist"/> The Ristorante Caterina de' Medici is a restaurant with a focus on Italian food. The Apple Pie Bakery Café has a casual atmosphere.<ref name="Restaurants"/>

The school also frequently creates on-campus pop-up restaurants, including Post Road Brew House. The second of the campus' pop-ups, the gastropub opened in February 2016 in the General Foods Nutrition Center (formerly St. Andrew's Cafe).<ref name="PostRoad"/>

The campus offers intercollegiate, intramural, and club athletics. Its intercollegiate program began in 2004, and is affiliated with the Hudson Valley Intercollegiate Athletic Conference.<ref name="Athletics"/>

=== Napa County, California ===
[[File:USA-St. Helena-Greystone Cellars-1.jpg|thumb|alt=Romanesque stone building surrounded by shrubs|[[Organization:The Culinary Institute of America at Greystone|Main facility]] in St. Helena, California]]
The CIA has two campuses in Napa County, California. The campus in St. Helena is known as the Culinary Institute of America at Greystone; the other campus, in the city of Napa, is known as the Culinary Institute of America at Copia. The Greystone campus runs associate degree programs, certificate programs, continuing education courses, and custom classes. The Rudd Center for Professional Wine Studies runs wine instruction classes and a certification program for wine professionals.

The campus also operates two restaurants. The Gatehouse Restaurant offers contemporary dishes using regional ingredients, and the Bakery Café by illy serves food  prepared by students in the college's baking and pastry arts degree program. The campus formerly operated the Conservatory Restaurant, which was run by students of the Farm-to-Table concentration of the bachelor's degree program.<ref name="StHelena"/>

The Copia campus was purchased in 2015.<ref name="CIAbuys"/> The building and grounds were formerly Copia, a museum in downtown Napa that operated from 2001 to 2008. The campus opened in 2016 as the Culinary Institute of America at Copia, to house the CIA's new Food Business School<ref name="Copia"/> and includes a restaurant, the Restaurant at CIA Copia. Copia also holds food and wine events, classes, and conferences and seminars throughout the year, including the Worlds of Flavor International Conference & Festival.

=== San Antonio, Texas ===
[[File:Culinary Institute (9828393996).jpg|thumb|alt=Four-story school building|The CIA San Antonio]]
The San Antonio campus is located in Downtown San Antonio's Pearl Brewery, and runs associate degree programs in culinary arts and baking and pastry arts, as well as programs for professionals and food enthusiasts. The campus' restaurant, Savor, serves dishes inspired by ingredients and techniques from around the world.<ref name="Savor"/> The campus also hosts seminars and conferences for foodservice professionals.<ref name="SanAntonio"/>

=== Singapore ===
The Culinary Institute of America, with the Singapore Institute of Technology and Temasek Polytechnic, runs its bachelor's degree program in Culinary Arts Management in [[Place:Singapore|Singapore]] to graduates of Polytechnic institutions who have earned diplomas in hospitality, tourism, or culinary arts. Temasek Polytechnic and the CIA constructed a {{convert|30000|sqft|m2|adj=on}} educational facility with three teaching kitchens to house the programs.<ref name="Singapore"/>

== Organization and administration ==
The Culinary Institute of America is a nonprofit organization{{efn|The college is a not-for-profit educational organization under United States Internal Revenue Code Section 501(c)(3).<ref name="Nonprofit"/>}} governed by a 24-member board of trustees. These trustees are elected to three-year terms by the Members of the Corporation, the stakeholders of the CIA. Each trustee can serve a maximum of four terms. The board appoints the president and votes on major initiatives for operation of the college, including tuition and fees, nomination of new trustees, operating and capital budgets, planning, major construction projects, and bylaw changes and amendments.<ref name="SelfStudy"/>{{rp|page=87}} The school's board of trustees has 24 members, including Ralph Brennan, Fred Carl, Jr., Thomas Keller, Michael Mina, Robert A. Muh, Charlie Palmer, Roy Yamaguchi, and chairman Jon L. Luther.<ref name="AR2015-6"/>

The college's president is L. Timothy Ryan, a graduate of the school and its fifth president.<ref name="Faculty"/> The president's cabinet consists of seven vice presidents, the campus's [[Social:Provost (education)|provost]], and its chief of staff.<ref name="SelfStudy"/>{{rp|page=ii}}<ref name="Admins"/> There is proportionately a large number of departments, for operating various functions related to foodservice classes and restaurants.<ref name="SelfStudy"/>{{rp|page=ii}}

The official [[Social:School colors|school colors]] are green and gold, chosen as common food colors. The college logo includes a stalk of wheat.<ref name="colors">{{cite web|title=2017–2018 Student Handbook General Information: College Colors|publisher=The Culinary Institute of America|url=http://catalog.ciachef.edu/content.php?catoid=11&navoid=400#college-colors|date=2018|access-date=January 5, 2018}}</ref>

===Faculty===
The school's full-time faculty number approximately 150.<ref name="Faculty"/> The school differs from most colleges as its faculty is largely composed of chefs.<ref name="SelfStudy"/>{{rp|page=ii}} The college employs a number of American Culinary Federation-certified Certified Master Chefs, as well as Master Bakers certified by the Retail Bakers of America. The faculty also includes authors of textbooks, magazines, and other published media. Many of the instructors are graduates of the school.<ref name="Faculty"/>

== Academics ==
[[File:CIAGreystoneKitchens.JPG|thumb|alt=Rows of cooking stations in a large room|Teaching kitchens at the Greystone campus]]
[[File:CIA at Greystone 2015 01.png|thumb|alt=A two-story stone building and parking spaces|The Gatehouse Restaurant, Greystone's student-run restaurant]]

=== Degree programs ===
The college offers multiple associate and bachelor's degrees programs, as well as master's degree programs. Each associate and bachelor's program requires a 15-week [[Social:Externship|externship]] at a CIA-approved foodservice operation. The school's degree programs are accredited by the [[Organization:Middle States Commission on Higher Education|Middle States Commission on Higher Education]].<ref name="Accreditation"/>

===The Food Business School===
In spring 2015, the institute opened the Food Business School for executive and graduate education in business. The school's faculty are instructors at UC Berkeley, [[Organization:Stanford University|Stanford University]], and UC Davis; some were chefs, restaurant consultants and other food industry employees.<ref name="FBS"/> The school involves three separate programs: online classes, 3- or 4-day sessions at the Greystone campus or other areas in the San Francisco Bay Area,<ref name="FTfbs"/> and multiple-month-long programs.<ref name="FBS"/> Tuition varies from $400 for a single course to $4,000 for an "intensive retreat". The program only offers certificates, but not graduate degrees. The school's dean and founder is William Rosenzweig.<ref name="WPfbs"/>

=== Other programs and courses ===
The college's New York campus also offers continuing education courses and certificate programs. The California and Texas campuses run several continuing education classes, and the California campus also has programs for wine professionals. A variety of programs for food enthusiasts are run as well at all the U.S. campuses. The college partnered with Epicurious in running an online cooking school featuring a variety of culinary classes.<ref name="Epicurious"/> The CIA also runs a certification program called ProChef, a program to recognize culinary and academic skills, as well as familiarity with business practices.<ref name="ProChef"/>

The CIA's California campus also runs an accelerated culinary program for students who already have at least a four-year bachelor's degree in hospitality, food-service, or another related field. The program includes the same basic classes as the school's associate degree programs, however the accelerated program does not include the externship requirement, and several classes are run with a faster-paced curriculum or including more in-depth material.<ref name="Programs"/>

=== Conferences and summits ===
The CIA holds various conferences, summits, and retreats for professionals in food and related industries, focusing on topics such as world cuisines, flavor development, health and wellness, nutrition science, volume foodservice, sustainability, and technology.<ref name="Conferences"/> These include the Worlds of Flavor International Conference and Festival;<ref name="WOF"/> Menus of Change;<ref name="MOC"/> Healthy Kitchens, Healthy Lives;<ref name="HKHL"/> and the Global Plant-Forward Culinary Summit.<ref name="Plant-forward"/>

=== Libraries and museums ===
[[File:CIA Hyde Park Hilton Library 01.jpg|thumb|The Conrad N. Hilton Library]]

The school's Archives and Special Collections department is located in the Hyde Park campus' Conrad N. Hilton Library. Highlights of the collection includes a Roman [[Social:Amphora|amphora]] displayed in the Archives Reading Room, menu covers for New York City's Chanterelle Restaurant which were designed by notable artists, and a 1556 Latin edition of Athenaeus' ''Deipnosophistae'', volume 15.<ref name="Highlights"/><!--The school has had a Rare Book Room since at least 1977, when it was located in the school's library in Roth Hall. The bulk of the collection was obtained from Camille Jaget, former chef to the Duke of Windsor.-TB 1.14 p7--><!--Danny Kaye and Craig Claiborne have wp articles-->

The Greystone campus maintains the Margie Schubert Library, located adjacent to the school's teaching kitchens.<ref name="Tour"/>

The CIA also operates a college museum, the Chuck Williams Culinary Arts Museum, at its Copia campus in Napa.<ref name="Williams"/>

==Student body==
=== Admissions ===
<!--{| class="wikitable floatright" style="font-size:85%; text-align:center;"
|+ Enrolled fall freshman statistics
|-
! &nbsp; !! 2016<ref name="CBprof"/><ref name="PRprof"/> !! 2015 !! 2014 !! 2013
|-
| '''Applicants'''
| 989 || No data || No data || No data
|-
| '''Admits'''
| 934 || No data || No data || No data
|-
| '''Admit rate'''
| 94.4% || No data || No data || No data
|-
| '''Average GPA'''
| 3.10 || No data || No data || No data
|-
| '''Enrolled'''
| 512 || No data || No data || No data
|-
| '''SAT range'''
| N/A || No data || No data || No data
|-
| '''ACT range'''
| N/A || No data || No data || No data
|-
|}-->
Undergraduate admission to the Culinary Institute of America is characterized by College Board as "not selective".<ref name="CBprof"/> The Princeton Review, in its 2017 edition, gave the university an admissions selectivity rating of 70 out of 99.<ref name="PRprof"/>

<!--Admissions bld picture-->
For the freshman class entering Fall 2017, the Culinary Institute of America received 989 applications of which 934 were accepted for a 94% admissions rate. The admitted students' academic profile showed an SAT average score of 970 to 1190, while the average composite ACT score was 17–23.<ref name="CBprof"/><!-- 12% are-- students, and 9% are ----.--> The school began accepting the Common Application in 2016, after becoming a member on August 1 of that year.<ref name="CommonApp"/>

Additionally, for the 2016–2017 academic year, the Culinary Institute of America received 443 transfer applications of which 98% were accepted, and 70% enrolled. The Culinary Institute of America<!---- students' demonstrated financial need in order to attend the college, and--> admits all students on a need-blind basis.<ref name="CBprof"/>

===Enrollment===
{| class="wikitable floatright" style="font-size:85%; text-align:center;"
|+ Demographics of student body (Fall 2016)<ref name="CBprof"/><ref name="State-US"/>
! Racial composition !! Student body !! New York (2010) !! US (2010)
|-
! Black
| 6% || 15.9% || 12.6%
|-
! Asian
| 7% || 7.3% || 4.8%
|-
! White
| 50% || 65.7% || 72.4%
|-
! Hispanic and Latino
| 16% || 17.6% || 16.3%
|-
! International
| 12% || N/A || N/A
|-
! Two or more races
| 4% || 3.0% || 2.9
|}

{| class="floatright" cellpadding="3" style="margin:1 1em 1em 0; border:1px #bbb solid; border-collapse:collapse; font-size:80%; text-align:left;"
|- style="text-align:center; background:#ccc;"
!colspan=3|<span style="font-size: 1.1em;">'''Geographic enrollment (Fall 2016)'''<ref name="DACStats2"/></span>
|- style="text-align:center;border-bottom:solid 1px;margin-bottom:.2em;width:66%;text-align:left;color:black;font-weight:bold;"
| Origin
| Enrollment
| Percentage
|-
| New York
| 536 || 18.4%
|- style="background:#eee;"
| California
| 276 || 9.5%
|-
| New Jersey
| 264 || 9.0%
|- style="background:#eee;"
| Texas
| 246 || 8.4%
|-
| Pennsylvania
| 184 || 6.3%
|- style="background:#eee;"
| Florida
| 141 || 4.8%
|-
| Connecticut
| 100 || 3.4%
|- style="background:#eee;"
| Virginia
| 88 || 3.0%
|-
| Maryland
| 87 || 3.0%
|- style="background:#eee;"
| Massachusetts
| 81 || 2.8%
|-
| Ohio
| 48 || 1.6%
|- style="background:#eee;"
| All other U.S.
| 465 || 15.9%
|-
| Foreign
| 402 || 13.8%
|- style="background:#eee;"
! Total
! 2,918 !! 100.0%
|}
In Fall 2016, the university had an enrollment of 2,774 undergraduate students (including 512 first-year students) and 19 graduate students. Of all students, 32% are from the state of New York<ref name="CBprof"/> and 12.2% are international students, from 37 countries.<ref name="Data"/> The student body has an average age of 22 years. 57% of students were in the top half of their high school class rank, with 6% in their class's top tenth.<ref name="CBprof"/> The average high school GPA was 3.10.<ref name="PRprof"/> 443 students applied to transfer to the CIA, with a 98% admission rate and 72% enrollment rate for those admitted. 82% of first-year students lived in college housing, while 61% of all undergraduates lived in college housing.<ref name="CBprof"/> 100% of the student body is enrolled as full-time students.<ref name="PRprof"/>

In 2014, undergraduates were enrolled in five schools: the School of Culinary Arts, the School of Baking and Pastry Arts, the School of Business and Management, the School of Liberal Arts and Food Studies, and the School of Culinary Science and Nutrition.<ref name="Programs"/> Within the bachelor programs, 83% of student majors are in business management, 10% in culinary science, and 6% are interdisciplinary.<ref name="CBprof"/><!--Among undergraduates, XX percent graduate with a bachelor's degree within four years, XX percent graduate within five years and XX percent graduating within six years.-->

{{As of|July 2016}}, associate and bachelor's degree tuitions are $14,315 per semester ($28,630 per year). Other charges vary per campus. With board, supplies, and fees, the first semester is typically about $17,200, with later semesters around $16,500. Room fees vary, with New York per-semester rates from $3,210 for a double-occupancy room to $4,085 for a single. In California, on-campus quads or triples are $3,200, doubles are $3,800, and singles are $4,700. Tuition and residence hall rates are set to increase in July 2017.<ref name="CIAFees"/> In 2017, the Princeton Review estimated the average annual total for a student before aid was $46,846, and cost per credit hour before aid was $955. The average need-based financial aid was $13,950, and 100% of students judged to have financial need received aid; 64% of the student body.<ref name="CBprof"/> The average need-based loan was $3,825, and the average loan debt per graduate was $51,200.<ref name="PRprof"/> 88% of graduates were offered full-time employment within six months, with an average starting salary of $33,754 per year. Average earnings from on-campus employment were $2,355; the school offers federal and other work study accommodations.<ref name="Data"/>

== Publications ==
''mise en place'' is the college's newsletter for alumni. The newsletter aims to improve the relationship between the school and its alumni by providing information of interest about the college, its alumni, and students; covering of major issues and events concerning the college; and featuring the leadership and contributions of the school's alumni.<ref name="miseenplace"/>

''La Papillote'', the school's student newspaper, was established in 1979. The newspaper's stated purpose is to report the news of the institution to the students and other members of the campus community. The newspaper also examines contemporary issues of the industry and other topics. The school's student life department oversees production of the newspaper and fills its editor-in-chief position, which is held by a current student. The paper uses submissions from students, chefs, and outside professionals.<ref name="Papillote"/>

== Branding ==
The CIA has a [[Social:Brand licensing|brand licensing]] program that sells branded products for foodservice operations and households, and it also publishes cookbooks for professional and home use. The school's general cookbook, ''The Professional Chef'' also has an interactive [[Engineering:IPad|iPad]] edition that PC Magazine called "a new frontier for books."<ref name="PCMag"/> During the late 1990s, the CIA produced the PBS television show ''Cooking Secrets of the CIA''.<ref name="PBS"/>

== Events ==
Beginning in April 2007, the school hosts the CIA Leadership Awards event annually to honor people for success and achievements in the foodservice industry. The events are organized as fundraising dinners, with CEOs and other prominent members of the industry attending, sponsoring student scholarships.<ref name="AA"/> At the Leadership Awards event, the school issues the Augie Award, named for Auguste Escoffier, the French chef and restaurateur who popularized and modernized French cuisine. In 2017, Shep Gordon, Jacques Pépin, and Martha Stewart were each recipients of the award.<ref name="AA2017a"/><ref name="AA2017b"/>

In 2017, the CIA began hosting its Thomas Keller Golf Classic, a golf outing and fundraiser for student scholarships. The school hosted the inaugural event on June 17 at Silverado Resort and the school's Copia campus in Napa County, near Keller's restaurant the French Laundry.<ref name="TKClassic"/>

==Criticism==
[[File:CCA Protest.jpg|thumb|upright=1.2|September 2017 Culinary Craft Association protest]]
On April 23, 2008, amid complaints directed toward CIA president Tim Ryan, the school's teachers' union approved a vote of no confidence, with a vote of 85 to 9.<ref name="CHE"/> The faculty described poor equipment, falling academic standards, and little support in the administration for complaints as causes. The largest complaints, laid out in a thirteen-item list, included outdated technology, poorly-designed uniforms, poor-quality classes and dining hall meals, excessive tuition, students admitted with no chance of succeeding, substandard school-brand kitchen equipment, overcrowded classes and residence halls, complicated schedules, and poor record-keeping. The document described President Ryan as taking an autocratic style, ignoring staff input, and retaliating against criticism. Ryan later met with union representatives and described coming improvements in scheduling and curriculum.<ref name="2008protest"/> Immediately after the faculty's vote of no confidence, the board of trustees unanimously voted to their confidence and support of Ryan and extended his contract.<ref name="CHE"/>

Following the approval, students began organizing a protest, including creating several student groups on Facebook, and hanging "Fire Tim Ryan" signs in dorm rooms. The students described further complaints including the administration's close ties with the corporate food industry and less challenging kitchen tasks, such as frying frozen waffle fries. In May the school prevented the campus newspaper, ''La Papillote'', from writing about the issue, which prompted its editor to resign. The school later apologized and reportedly allowed a full report in the paper's next issue. Ryan held that he was trying to prevent students from being involved in a conflict between the faculty and administration.<ref name="2008protest"/>

On April 23, 2013, about 90 students held a walkout and protest in objection to a recent trend of declining enforcement of educational standards. The policy, requiring applicants to have professional kitchen experience, has varied from three months to a year, and is currently six months; a 2011 revision allowed front-of-house service to count for the requirement. The protesting students signed letters to teachers and the school administration, gave speeches, and donned name tags with their student loan debt written on them.<ref name="ExpcProtest"/>
<!--In 2013, complaints included no off-hours cafeteria, lowered admission/grad standards, expanded too rapidly, produces less skillful/work ethic chefs. provost said adm standards rose<ref name="ExpcProtest"/>-->

On September 27, 2015, the Culinary Craft Association (CCA), a union at the school, protested the CIA's outsourcing of jobs. Previously in 2015, the school had terminated 40 jobs in its dishwashing, stewarding, and cleaning departments, forcing them to reapply for jobs with cut wages and benefits. Later that year, CCA joined the Service Employees International Union (SEIU) Local 200United, members of which also protested in September 2015. The school was also demanding CCA cut ties with SEIU in order for the union workers to keep their jobs.<ref name="CCA2015"/><ref name="CCA2017b"/> On September 22, 2017, CCA held another protest; 17 of the 45 workers represented in the union are scheduled to be laid off and replaced by workers of LCS Facility Group. The workers are in grounds-keeping, recycling and painting at the school, where most of them have been employed for at least 20 years.<ref name="CCA2017a"/><ref name="CCA2017b"/><ref name="CCA2017c"/>

In November 2017, soon after the [[Social:Weinstein effect|Weinstein effect]] began and because of it, ''{{wipe|The Washington Post}}'' reported on a student who criticized the school's handling of sexual assault. She was the victim of an attempted rape on the CIA's campus. The victim and attacker were scheduled to work together at an on-campus restaurant soon after the attack, and after the victim's complaint, she nevertheless had to work with him that subsequent weekend. After they were scheduled together again, she quit working there. At the same time, one of the school's deans informed her the school dismissed her complaint as the attack did not violate the school's harassment, sexual misconduct and discrimination policy. The victim said that the school also mentioned that because the victim escaped, no violation occurred.<ref name="Rape">{{cite news|last1=Judkis|first1=Maura|last2=Heil|first2=Emily|title=Rape in the storage room. Groping at the bar. Why is the restaurant industry so terrible for women?|newspaper=The Washington Post|url=https://www.washingtonpost.com/lifestyle/food/rape-in-the-storage-room-groping-at-the-bar-why-is-the-restaurant-industry-so-terrible-for-women/2017/11/17/54a1d0f2-c993-11e7-b0cf-7689a9f2d84e_story.html|date=November 17, 2017|access-date=November 20, 2017}}</ref>

== Notable people ==
[[File:Anthony Bourdain crop 1.jpg|thumb|upright=0.6|alt=Man with gray hair and a black suit|Anthony Bourdain, chef, author, television host]]
The CIA has approximately 50,000 graduates in the culinary industry.<ref name="Alumni"/> Some of the college's notable alumni include:
{{Div col|colwidth=13em}}
* Grant Achatz<ref name="AlumLargeList"/>
* John Besh<ref name="BurkeBesh"/>
* Richard Blais<ref name="AlumLargeList"/>
* Jérôme Bocuse
* Anthony Bourdain<ref name="AlumLargeList"/>
* David Burke<ref name="BurkeBesh"/>
* Anne Burrell<ref name="Burrell"/>
* Michael Chiarello<ref name="Chia"/>
* Roy Choi<ref name="AlumLargeList"/>
* Mike Colameco<ref name="Colameco"/>
* Scott Conant<ref name="Conant"/>
* Cat Cora<ref name="Cora"/>
* Dan Coudreaut<ref name="Coudreaut"/>
* Rocco DiSpirito<ref name="DiSpirito"/>
* John Doherty
* Steve Ells<ref name="Ells"/>
* Todd English<ref name="NYTlist"/>
* Dean Fearing<ref name="Fearing"/>
* Susan Feniger<ref name="AlumLargeList"/>
* Larry Forgione<ref name="NYTlist"/>
* Amanda Freitag<ref name="Freitag"/>
* Duff Goldman<ref name="AlumLargeList"/>
* Johnny Iuzzini<ref name="NYTlist"/>
* Vikas Khanna<ref name="Khanna"/>
* Spike Mendelsohn
* Michael Mina<ref name="Mina"/>
* Rick Moonen<ref name="Moonen"/>
* Sara Moulton<ref name="Moulton"/>
* Rajat Parr
* Charlie Palmer<ref name="Palmer"/>
* L. Timothy Ryan
* Walter Scheib<ref name="Scheib"/>
* Barton Seaver
* Michael Smith<ref name="Smith"/>
* Kerry Simon<ref name="Simon"/>
* Michael Symon<ref name="Symon"/>
* Roy Yamaguchi<ref name="Yamaguchi"/>
* Geoffrey Zakarian<ref name="Zak"/>
{{div col end}}

== In popular culture ==
Several books have been written about the school. Journalist Michael Ruhlman, in his first book about the CIA, ''The Making of a Chef'', documents his experiences as he passes through the classes at an accelerated rate.<ref name="Making"/> In another book, ''The Soul of a Chef'', he documents seven chefs taking the ACF Master Chef test held there semi-annually. ''Kitchen Confidential'' by Anthony Bourdain also features an in-depth discussion of the author's education at the CIA.<ref name="Conf"/> The book ''Beaten, Seared, and Sauced: On Becoming a Chef at The Culinary Institute of America'' by Jonathan Dixon, provides a first-hand experience of a student's experiences at the CIA. The 1995 film ''Heavy'' was partially filmed at the school, using interiors and exteriors of its buildings.<ref name="Heavy"/> In 2015, the SyFy show ''Ghost Hunters'' filmed an episode about the school's Hyde Park campus.<ref name="GhostHunters"/>

== Explanatory notes ==
{{Notelist}}

== References ==
{{Reflist|30em|refs=
<ref name="ArchHist">{{cite web|title=CIA History: Happy Birthday, CIA!|publisher=CIA Archives and Special Collections|url=https://library.culinary.edu/friendly.php?s=ciahistory|date=2016|access-date=March 31, 2017}}</ref>
<ref name="AR2015-6">{{cite book|title=2015-16 Annual Report|publisher=The Culinary Institute of America|url=http://viewer.zmags.com/publication/d13cd279#/d13cd279/1|date=2016|access-date=May 31, 2017}}</ref>
<ref name="Faculty">{{cite web|title=CIA Faculty Profiles|publisher=The Culinary Institute of America|url=https://www.ciachef.edu/cia-faculty-bios/|access-date=February 10, 2023}}</ref>
<ref name="DACStats2">{{cite web|title=The Culinary Institute of America (NY)|publisher=DAC Bond|page=1|url=https://www.dacbond.com/dacContent/doc.jsp?id=0900bbc7801c111d|date=2016|access-date=September 20, 2017}}</ref>
<ref name="Schiff">{{cite journal|last=Schiff|first=Judith|title=Angell of the CIA|journal=Yale Alumni Magazine|url=https://yalealumnimagazine.org/articles/1963|date=January–February 2008|access-date=October 18, 2015}}</ref>
<ref name="first">{{cite news|title=If You Are Interested In Going to School|newspaper=The New York Times|url=https://www.nytimes.com/1982/03/24/garden/if-you-are-interested-in-going-to-school.html|date=March 24, 1982|access-date=June 14, 2017}}</ref>
<ref name="Yale">{{cite news|last1=Geesman|first1=John|last2=Perensovich|first2=Nicholas|title=Yale Negotiates to Buy Culinary Institute Land|newspaper=Yale Daily News|url=http://digital.library.yale.edu/digital/collection/yale-ydn/id/194657|date=November 13, 1970|access-date=October 18, 2015}}</ref>
<ref name="OurStory">{{cite web|title=Our Story - A History of Excellence, Professional Advancement, and Innovation|publisher=The Culinary Institute of America|url=https://www.ciachef.edu/our-story/|access-date=October 18, 2015}}</ref>
<ref name="Copia">{{cite news|last=Huffman|first=Jennifer|title=Culinary Institute offers new life to vacant Copia building|newspaper=Napa Valley Register|publisher=Lee Enterprises, Inc.|location=Napa, California|url=https://napavalleyregister.com/news/article_8bd57af0-e670-569c-bc48-9a507d636de6.html|date=July 2, 2015|access-date=October 18, 2015}}</ref>
<ref name="CIAbuys">{{cite news|last=Huffman|first=Jennifer|title=CIA buys long-vacant Copia for food offerings|newspaper=Napa Valley Register|publisher=Lee Enterprises, Inc.|location=Napa, California|url=https://napavalleyregister.com/news/article_6a0b3a67-903c-5376-9b14-710037dfffaa.html|date=October 30, 2015|access-date=November 4, 2015}}</ref>
<ref name="Hosp2">{{cite web|title=CIA Cooks Up New Bachelor of Science in Hospitality Management|publisher=The Culinary Institute of America|url=https://www.ciachef.edu/cia-hospitality-management-bachelors-degree-release/|date=May 25, 2017|access-date=May 30, 2017}}</ref>
<ref name="Masters">{{cite web|title=Online Master's Degree Helps Busy Professionals Create Next Big Thing in Food|publisher=The Culinary Institute of America|url=https://www.ciachef.edu/cia-masters-degree-release/|date=July 19, 2018|access-date=December 5, 2018}}</ref>
<ref name="NYTlist">{{cite news|last=Collins|first=Glenn|title=Culinary School's Dining Room to Get Fresh Air|newspaper=The New York Times|url=https://www.nytimes.com/2012/07/04/dining/culinary-institute-to-renovate-a-teaching-restaurant.html|date=July 2, 2012|access-date=April 17, 2016}}</ref>
<ref name="Restaurants">{{cite web|title=New York Campus Restaurants|publisher=The Culinary Institute of America|url=https://www.ciachef.edu/cia-restaurants-learning-by-doing/|access-date=April 2, 2016}}</ref>
<ref name="PostRoad">{{cite news|last=Sprong|first=Alison|title=Post Road Pop-Up|newspaper=La Papillote|publisher=The Culinary Institute of America|date=January 20, 2017}}</ref>
<ref name="Athletics">{{cite web|title=CIA Athletics|publisher=The Culinary Institute of America|url=https://www.ciachef.edu/athletics/|access-date=April 2, 2016}}</ref>
<ref name="StHelena">{{cite web|title=Culinary School in California|publisher=The Culinary Institute of America|url=https://www.ciachef.edu/cia-california/|access-date=February 10, 2023}}</ref>
<ref name="Savor">{{cite web|title=Savor|publisher=The Culinary Institute of America|url=https://www.savorcia.com|access-date=February 10, 2023}}</ref>
<ref name="SanAntonio">{{cite web|title=Culinary School in Texas|publisher=The Culinary Institute of America|url=https://www.ciachef.edu/cia-texas/|access-date=February 10, 2023}}</ref>
<ref name="Singapore">{{cite web|title=The CIA Announces The Creation of its Fourth Campus; The Culinary Institute of America, Singapore|publisher=Singapore Institute of Technology|url=http://www.singaporetech.edu.sg/press-centre/the-cia-announces-the-creation-of-its-fourth-campus-the-culinary-institute-of-america-singapore-2|date=September 7, 2010|access-date=April 11, 2016|archive-url=https://web.archive.org/web/20140821154804/http://www.singaporetech.edu.sg/press-centre/the-cia-announces-the-creation-of-its-fourth-campus-the-culinary-institute-of-america-singapore-2|archive-date=August 21, 2014}}</ref>
<ref name="Nonprofit">{{cite web|title=A Not-For-Profit Culinary College|publisher=The Culinary Institute of America|url=https://www.ciachef.edu/not-for-profit/|access-date=October 18, 2015}}</ref>
<ref name="SelfStudy">{{cite book|title=CIA Self-Study|publisher=The Culinary Institute of America|date=April 2001|via=CIA Archives and Special Collections}}</ref>
<ref name="Admins">{{cite web|title=President's Cabinet|publisher=The Culinary Institute of America|url=https://www.ciachef.edu/administration/|access-date=June 19, 2017}}</ref>
<ref name="Programs">{{cite web|title=Degree and Certificate Programs|publisher=The Culinary Institute of America|url=https://www.ciachef.edu/cia-academics/|access-date=February 10, 2023}}</ref>
<ref name="MastersWine">{{cite news|title=New Napa Valley wine program management master's degree from The Culinary Institute of America|newspaper=North Bay Business Journal|location=Napa, California|url=https://www.nbcbayarea.com/news/local/napas-culinary-institute-launches-food-business-school/2074337/|date=February 5, 2019|access-date=February 10, 2023}}</ref>
<ref name="Accreditation">{{cite web|title=Institution Directory–The Culinary Institute of America|publisher=[[Organization:Middle States Commission on Higher Education|Middle States Commission on Higher Education]]|url=https://www.msche.org/institution/0689/|access-date=February 10, 2023}}</ref>
<ref name="FBS">{{cite news|last=Palmer|first=Tamara|title=Napa's Culinary Institute Launches Food Business School|newspaper=NBC Bay Area|url=https://www.nbcbayarea.com/news/local/napas-culinary-institute-launches-food-business-school/2074337/|date=February 25, 2015|access-date=February 10, 2023}}</ref>
<ref name="WPfbs">{{cite news|title=Why a culinary school decided to bridge business and education|newspaper=The Washington Post|url=https://www.washingtonpost.com/lifestyle/food/why-a-culinary-school-decided-to-bridge-business-and-education/2015/07/23/fdb3464e-1aae-11e5-ab92-c75ae6ab94b5_story.html|date=July 23, 2015|access-date=June 19, 2017}}</ref>
<ref name="FTfbs">{{cite news|last=Averbuch|first=Bonnie|title=Attention Food Entrepreneurs: School's Back in Business|publisher=Food Tank|url=https://foodtank.com/news/2015/09/attention-food-entrepreneurs-its-time-to-head-back-to-school/|date=September 2015|access-date=June 19, 2017}}</ref>
<ref name="Epicurious">{{cite web|title=CIA and Epicurious Launch Online Cooking School With Free Class|date=August 7, 2012 |publisher=The Culinary Institute of America|url=https://blog.ciachef.edu/cia-and-epicurious-launch-online-cooking-school-with-free-class/|access-date=February 10, 2023}}</ref>
<ref name="ProChef">{{cite web|title=ProChef Certification. Your Success Credential|publisher=The Culinary Institute of America|url=https://www.ciaprochef.com/ProChefCertification/|access-date=February 10, 2023}}</ref>
<ref name="Conferences">{{cite web|title=Leadership Initiatives|publisher=The Culinary Institute of America|url=https://www.ciachef.edu/industry-leadership-and-advancement/|access-date=February 10, 2023}}</ref>
<ref name="WOF">{{cite web|title=CIA A Worlds of Flavor conference goes to the roots of dining|date=May 7, 2018 |publisher=Napa Valley Register|url=https://napavalleyregister.com/lifestyles/food-and-cooking/cia-a-worlds-of-flavor-conference-goes-to-the-roots/article_725114f9-c713-58d5-b549-4007625e6201.html/|access-date=May 7, 2018}}</ref>
<ref name="MOC">{{cite web|title=Report: Foodservice industry continues to make progress toward a more sustainable, plant-forward future|date=June 19, 2019 |publisher=SmartBrief|url=https://corp.smartbrief.com/original/2019/06/report-foodservice-industry-continues-make-progress-toward-more|access-date=February 10, 2023}}</ref>
<ref name="HKHL">{{cite web|title=Harvard Medical School and The Culinary Institute of America Launch Healthy Kitchens, Healthy Lives|date=April 20, 2007 |publisher=[[Organization:Harvard University|Harvard University]]|url=https://hms.harvard.edu/news/harvard-medical-school-culinary-institute-america-launch-healthy-kitchens-healthy-lives|access-date=April 20, 2007}}</ref>
<ref name="Plant-forward">{{cite web|title=The power of plant-forward|date=May 17, 2019 |publisher=Napa Valley Register|url=https://napavalleyregister.com/lifestyles/food-and-cooking/the-power-of-plant-forward/article_1bc2db26-b9e2-51b0-88ed-35247df641af.html/|access-date=May 17, 2019}}</ref>
<ref name="Tour">{{cite web|title=California Campus|publisher=The Culinary Institute of America|url=https://culinary.campusmaps.com/#UMAP_2014052972559|access-date=February 10, 2023}}</ref>
<ref name="Highlights">{{cite web|title=Archives and Special Collections: Highlights|publisher=The Culinary Institute of America Archives and Special Collections|url=http://cialibrary.culinary.edu/c.php?g=334564&p=4083757|archive-url=https://web.archive.org/web/20170315004317/https://cialibrary.culinary.edu/c.php?g=334564&p=4083757|url-status=dead|archive-date=March 15, 2017|date=March 13, 2017|access-date=March 14, 2017}}</ref>
<ref name="Williams">{{cite news|title=Chuck Williams Culinary Arts Museum Opens: CIA At Copia, Napa|newspaper=Patch|location=Napa Valley, California|url=https://www.ciachef.edu/cia-at-copia-chuck-williams-museum-opens-release/|date=May 30, 2019|access-date=February 10, 2023}}</ref>
<ref name="CBprof">{{cite web|title=Culinary Institute of America|publisher=College Board|url=https://bigfuture.collegeboard.org/colleges/culinary-institute-of-america/admissions|access-date=February 10, 2023}}</ref>
<ref name="PRprof">{{cite web|title=The Culinary Institute of America|publisher=The Princeton Review|url=https://www.princetonreview.com/college/culinary-institute-america-1038331#!admissions|access-date=February 10, 2023}}</ref>
<ref name="CommonApp">{{cite news|title=Campus Update|newspaper=La Papillote|publisher=The Culinary Institute of America|volume=37|number=6|page=4|url=https://issuu.com/lapapillote/docs/2016_05_06_final2|date=May 6, 2016|access-date=May 23, 2017}}</ref>
<ref name="State-US">{{Cite web |url=https://www.census.gov |publisher=United States Census Bureau |title=U.S. Census website |access-date=May 31, 2017 }}</ref>
<ref name="Data">{{cite web|title=College Profile: Culinary Institute of America|publisher=CollegeData|url=http://www.collegedata.com/cs/data/college/college_pg06_tmpl.jhtml?schoolId=522|access-date=May 31, 2017}}</ref>
<ref name="CIAFees">{{cite web|title=CIA Tuition and Fees|publisher=The Culinary Institute of America|url=https://www.ciachef.edu/cia-tuition/|access-date=February 10, 2023}}</ref>
<ref name="miseenplace">{{cite news|title=Mission|newspaper=mise en place|publisher=The Culinary Institute of America|number=70|page=5|url=https://issuu.com/theculinaryinstituteofamerica/docs/mise_en_place_issue_70_drink_up|date=October 2015|access-date=March 28, 2016}}</ref>
<ref name="Papillote">{{cite news|title=Compact|newspaper=La Papillote|publisher=The Culinary Institute of America|volume=37|number=3|page=2|url=https://issuu.com/lapapillote/docs/2016_03_04_final4|date=March 4, 2016|access-date=March 28, 2016}}</ref>
<ref name="PCMag">{{cite news|last=Duffy|first=Jill|title=A New Frontier for Books|publisher=PC Magazine|url=https://www.pcmag.com/archive/a-new-frontier-for-books-289582|date=October 24, 2011|access-date=February 10, 2023}}</ref>
<ref name="PBS">{{cite web|title=Cooking Secrets of the CIA|publisher=KQED|url=http://www.kqed.org/tv/programs/archive/index.jsp?pgmid=4615&date=19980901|archive-url=https://web.archive.org/web/20160422211843/http://www.kqed.org/tv/programs/archive/index.jsp?pgmid=4615&date=19980901|url-status=dead|
archive-date=April 22, 2016|date=April 22, 2016|access-date=April 11, 2016}}</ref>
<ref name="AA">{{cite news|title=The 2016 CIA Leadership Awards|newspaper=La Papillote|publisher=The Culinary Institute of America|volume=37|number=6|page=1|url=https://issuu.com/lapapillote/docs/2016_05_06_final2|date=May 6, 2016|access-date=May 23, 2017}}</ref>
<ref name="AA2017a">{{cite news|last=Tracy|first=Carla|title=Side Orders: March 2, 2017|newspaper=The Maui News|url=https://www.mauinews.com/life/side-orders/2017/03/side-orders-•-march-2-2017/|date=March 2, 2017|access-date=March 14, 2017}}</ref>
<ref name="AA2017b">{{cite web|title=CIA Leadership Awards|publisher=The Culinary Institute of America|url=https://www.ciaalumninetwork.com/s/898/17/interior.aspx?sid=898&gid=1&pgid=699|date=2017|access-date=February 10, 2023}}</ref>
<ref name="TKClassic">{{cite news|title=Sports Capsule|newspaper=Napa Valley Register|url=https://napavalleyregister.com/sports/sports-capsule/article_2338daec-f7bc-53d1-8439-c0ece79d09b7.html|date=June 15, 2017|access-date=June 19, 2017}}</ref>
<ref name="CHE">{{cite news|last=Byrne|first=Richard|title=Faculty and Board at Odds Over President of Culinary Institute|newspaper=Chronicle of Higher Education|url=https://www.chronicle.com/article/faculty-and-board-at-odds-over-president-of-culinary-institute-729/|date=April 25, 2008|access-date=February 10, 2023}}</ref>
<ref name="2008protest">{{cite news|last=Severson|first=Kim|title=A Culinary School's Changes Are Met With Unrest|newspaper=The New York Times |url=https://www.nytimes.com/2008/05/07/dining/07culinary.html|date=May 7, 2008|access-date=March 9, 2017}}</ref>
<ref name="ExpcProtest">{{cite news|last1=Moskin|first1=Julia|last2=Collins|first2=Glenn|title=Students Protest at Culinary Institute|newspaper=The New York Times |url=https://www.nytimes.com/2013/04/24/dining/student-chefs-protest-at-culinary-institute-of-america.html|date=April 23, 2013|access-date=March 8, 2017}}</ref>
<ref name="CCA2015">{{cite news|last=Sayegh|first=Briggette|title=Union Workers Protest at the Culinary Institute of America|newspaper=Spectrum News|url=http://www.twcnews.com/nys/hudson-valley/news/2015/09/27/union-workers-protest-at-the-culinary-institute-of-america.html|archive-url=https://web.archive.org/web/20170923050906/http://www.twcnews.com/nys/hudson-valley/news/2015/09/27/union-workers-protest-at-the-culinary-institute-of-america.html|url-status=dead|archive-date=September 23, 2017|date=September 27, 2015|access-date=September 22, 2015}}</ref>
<ref name="CCA2017b">{{cite news|last=Barron|first=Sam|title=Protest Scheduled After Culinary Institute Plans Job Cuts|newspaper=East Dutchess Daily Voice|url=https://dailyvoice.com/new-york/eastdutchess/business/protest-scheduled-after-culinary-institute-plans-job-cuts/722186/|date=September 21, 2017|access-date=February 10, 2023}}</ref>
<ref name="CCA2017a">{{cite news|last=Wilson|first=Geoffrey|title=CIA proposes 17 job cuts for grounds-keeping, recycling and painting|newspaper=Poughkeepsie Journal|url=https://www.poughkeepsiejournal.com/story/money/business-and-industry/2017/09/21/cia-proposes-17-union-job-cuts-grounds-keeping-recycling-painting/689317001/|date=September 21, 2017|access-date=September 22, 2017}}</ref>
<ref name="CCA2017c">{{cite news|title=Major Rally and Picket Line Scheduled on Route 9 this Friday|newspaper=101.5 WPDH|publisher=[[Company:Townsquare Media|Townsquare Media]]|url=https://wpdh.com/major-rally-and-picket-line-scheduled-on-route-9-this-friday/
|date=September 21, 2017|access-date=September 20, 2017}}</ref>
<ref name="Alumni">{{cite web|title=CIA Alumni Profiles|date=January 18, 2022 |publisher=The Culinary Institute of America|url=https://blog.ciachef.edu/cia-alumni-profiles/|access-date=February 10, 2023}}</ref>
<ref name="AlumLargeList">{{cite web|title=CIA Alumni Profiles|publisher=The Culinary Institute of America|url=https://www.ciachef.edu/cia-alumni-bios/|access-date=February 10, 2023}}</ref>
<ref name="BurkeBesh">{{cite web|title="Supercool" Restaurant Companies Have CIA Grads at the Helm|publisher=The Culinary Institute of America|url=https://www.ciachef.edu/multiconcept-companies-release/|date=August 15, 2013|access-date=April 17, 2016}}</ref>
<ref name="Burrell">{{cite web|title=Anne Burrell Bio|publisher=[[Company:Food Network|Food Network]]|url=https://www.foodnetwork.com/profiles/talent/anne-burrell/bio|access-date=February 10, 2023}}</ref>
<ref name="Chia">{{cite web|title=Michael Chiarello Bio|publisher=The Culinary Institute of America|url=https://www.foodnetwork.com/profiles/talent/michael-chiarello/bio|access-date=February 10, 2023}}</ref>
<ref name="Colameco">{{cite web|title=Mike Colameco|publisher=PBS|url=https://www.pbs.org/food/chefs/mike-colameco/|access-date=April 17, 2016}}</ref>
<ref name="Conant">{{cite web|title=Scott Conant Bio|publisher=[[Company:Food Network|Food Network]]|url=https://www.foodnetwork.com/profiles/talent/scott-conant/bio|access-date=February 10, 2023}}</ref>
<ref name="Cora">{{cite web|title=Cat Cora '95 Executive Chef/Restaurateur|date=May 23, 2011 |publisher=The Culinary Institute of America|url=https://blog.ciachef.edu/cat-cora-bio/|access-date=February 10, 2023}}</ref>
<ref name="Coudreaut">{{cite news|last=Pang|first=Kevin|title=The most powerful chef in America|newspaper=Chicago Tribune|url=https://www.chicagotribune.com/news/ct-xpm-2007-03-20-0703190149-story.html|date=March 20, 2007|access-date=February 10, 2023}}</ref>
<ref name="DiSpirito">{{cite web|title=Rocco DiSpirito '86, Rocco's Dinner Party|publisher=The Culinary Institute of America|url=https://blog.ciachef.edu/rocco-dispirito-bio/|date=May 24, 2011|access-date=February 10, 2023}}</ref>
<ref name="Ells">{{cite web|title=Spotlight On: Steve Ells '90|publisher=The Culinary Institute of America|url=https://www.ciachef.edu/steve-ells-bio/|access-date=February 10, 2023}}</ref>
<ref name="Fearing">{{cite news|last=Peppard|first=Alan|title=Dallas Dossier: Dean Fearing|newspaper=The Dallas Morning News|url=https://www.dallasnews.com/entertainment/celebrity-news/headlines/20120929-dallas-dossier-dean-fearing.ece|date=September 29, 2012|access-date=April 17, 2016}}</ref>
<ref name="Freitag">{{cite news|last=Rosenblum|first=Dan|title=What's Amanda Freitag's secret ingredient? A dash of Cedar Grove|newspaper=Verona-Cedar Grove Times|url=http://www.northjersey.com/food-and-dining-news/what-s-amanda-freitag-s-secret-ingredient-a-dash-of-cedar-grove-1.694315|archive-url=https://web.archive.org/web/20160310123040/http://www.northjersey.com/food-and-dining-news/what-s-amanda-freitag-s-secret-ingredient-a-dash-of-cedar-grove-1.694315|url-status=dead|archive-date=March 10, 2016|date=May 25, 2013|access-date=April 11, 2016}}</ref>
<ref name="Khanna">{{cite news|last=Vora|first=Shivani|title=A Conversation With: Chef Vikas Khanna|newspaper=The New York Times|url=https://archive.nytimes.com/india.blogs.nytimes.com/2012/08/21/a-conversation-with-chef-vikas-khanna/|date=August 21, 2012|access-date=February 10, 2023}}</ref>
<ref name="Mina">{{cite web|title=Michael Mina|publisher=Food & Wine|url=http://www.foodandwine.com/contributors/michael-mina|url-status=dead|archive-url=https://web.archive.org/web/20220625074329/http://www.foodandwine.com/contributors/michael-mina|archive-date=June 25, 2022|access-date=April 17, 2016}}</ref>
<ref name="Moonen">{{cite web|title=Chef Rick Moonen's Bio|publisher=Rick Moonen's RM Seafood|url=http://rmseafood.com/chefmoonen/|archive-url=https://web.archive.org/web/20170930194402/http://rmseafood.com/chefmoonen/|url-status=dead|archive-date=September 30, 2017|access-date=May 31, 2017}}</ref>
<ref name="Moulton">{{cite web|title=Sara Moulton|publisher=PBS|url=https://www.pbs.org/food/chefs/sara-moulton/|access-date=April 17, 2016}}</ref>
<ref name="Palmer">{{cite web|title=Spotlight On: Charlie Palmer|publisher=The Culinary Institute of America|url=https://www.ciachef.edu/charlie-palmer-bio/|access-date=February 10, 2023}}</ref>
<ref name="Scheib">{{cite web|title=Chef Walter Scheib's Biography|publisher=The White House|url=https://georgewbush-whitehouse.archives.gov/government/scheib-bio.html|access-date=April 17, 2016}}</ref>
<ref name="Smith">{{cite web|title=Michael Smith|publisher=Asian Food Channel|url=https://asianfoodnetwork.com/chefs/michael-smith
|access-date=February 10, 2023}}</ref>
<ref name="Simon">{{cite news|last=Grinberg|first=Emanuella|title='Iron Chef' star Kerry Simon dies|publisher=CNN|url=https://www.cnn.com/2015/09/12/living/kerry-simon-iron-chef-feat/|date=September 13, 2015|access-date=April 17, 2016}}</ref>
<ref name="Symon">{{cite web|title=Spotlight On: Michael Symon|date=May 24, 2011 |publisher=The Culinary Institute of America|url=https://blog.ciachef.edu/michael-symon/|access-date=February 10, 2023}}</ref>
<ref name="Yamaguchi">{{cite web|title=Roy Yamaguchi|publisher=[[Company:Bloomberg L.P.|Bloomberg]]|url=https://www.bloomberg.com/research/stocks/private/person.asp?personId=39584456&privcapId=39584334|date=April 17, 2016|access-date=April 17, 2016}}</ref>
<ref name="Zak">{{cite news|title=Margaret Williams, Geoffrey Zakarian|newspaper={{wipe|The New York Times}}|url=https://www.nytimes.com/2005/07/31/fashion/weddings/margaret-williams-geoffrey-zakarian.html|url-status=dead|archive-url=https://web.archive.org/web/20161011043238/https://www.bloomberg.com/research/stocks/private/person.asp?personId=39584456&privcapId=39584334|archive-date=October 11, 2016|date=July 31, 2005|access-date=April 11, 2016}}</ref>
<ref name="Making">{{cite book|last=Ruhlman|first=Michael|title=The Making of a Chef|publisher=[[Company:Henry Holt and Company|Henry Holt and Company]]|location=New York, New York|url=https://books.google.com/books?id=6gmcfX9KV0QC|date=1997|access-date=April 17, 2016|isbn=978-0-8050-6173-4}}</ref>
<ref name="Conf">{{cite book|last=Bourdain|first=Anthony|title=Kitchen Confidential|publisher=[[Company:Bloomsbury Publishing|Bloomsbury Publishing]]|location=[[Place:London|London]]|pages=39–49|url=https://books.google.com/books?id=XAsRYpsX9dEC|date=2013|access-date=April 11, 2016|isbn=978-1-4088-4504-2}}</ref>
<ref name="Heavy">{{cite AV media|people=Mangold, James (Director)|title=Heavy|medium=Motion picture|date=1995}}</ref>
<ref name="GhostHunters">{{cite episode|title=Too Many Apparitions in the Kitchen|series=Ghost Hunters (TV series)|series-link=Ghost Hunters (TV series)|network=SyFy|date=September 2, 2015|season=10|number=2}}</ref>
}}

== Further reading ==
* {{cite book|last=Bourdain|first=Anthony|title=Kitchen Confidential: Adventures in the Culinary Underbelly|date=2007|publisher=Harper Perennial|location=New York|isbn=978-0-06-089922-6|edition=2|title-link=Kitchen Confidential: Adventures in the Culinary Underbelly}} About education at the Culinary Institute of America.
* {{cite book|last=Ruhlman|first=Michael|title=The Making of a Chef: Mastering Heat at the Culinary Institute|publisher=Holt Paperbacks|location=New York|date=October 15, 1999|isbn=978-0-8050-6173-4|url-access=registration|url=https://archive.org/details/makingofchef00mich}} About the author's experiences in classes at the school..
* {{cite book|last=Ruhlman|first=Michael|title=The Soul of a Chef: The Journey Toward Perfection|publisher=Penguin|location=New York|date=July 31, 2001|isbn=978-0-14-100189-0|url-access=registration|url=https://archive.org/details/soulofchef00mich}} About the ACF Master Chef test held at the school.
* {{cite news|last=Greenberg|first=Jan|title=Secrets of the CIA|work=Hudson Valley Magazine|url=http://www.hvmag.com/Hudson-Valley-Magazine/November-2010/Secrets-of-the-CIA/|date=November 2010|access-date=November 16, 2014}}

== External links ==


{{DEFAULTSORT:Culinary Institute of America, The}}
[[Category:Private universities and colleges in New York (state)]]

{{Sourceattribution|The Culinary Institute of America}}