Read more about Restaurants Lose $162 Billion To Food Waste, New Report Finds. A new report from Georgetown University’s ...

Read more about Research Shows Right-Sizing Portions Can Stop Profit Margins from Getting Trashed. New research shows right-sizing portions can cut plate waste and protect margins, based on a ...

Read more about The Culinary Institute of America Announces New Trustees. Hyde Park, NY, March 31, 2026 – CIA has named four ...

Read more about Beth Kramer Joins the Culinary Institute of America. Hyde Park, NY, March 24, 2026 – CIA announced the ...

California and Texas disclosures for CIA campuses, including approvals, reports, performance data, and key resources for ...

Daniel Leader ’76 studied philosophy at the University of Wisconsin before coming to the Culinary Institute of America. After working in some of New York City’s top kitchens, he left the restaurant ...

Roy Yamaguchi ’76 is the founder of numerous restaurants, executive director of the Culinary Institute of the Pacific at Kapiʻolani Community College, and a co-founder and chair of the Hawaii Food & ...

Michael Tusk ’89 and his wife, Lindsay, are the owners of three of San Francisco’s most acclaimed restaurants: Quince, Cotogna, and Verjus. A native of New Jersey, Tusk graduated from Tulane ...

Author Anna Fain is a Baking and Pastry Arts major. Meet Mariana! I had the pleasure of working with her while she was a TA for my Hearth Breads and Rolls class. Hearing where she went on her ...