A Legacy of Excellence, Professional Advance­ment, and Innovation

Today, CIA is widely recognized as the world鈥檚 premier culinary college.

Our industry-wide reputation for excellence is evidenced by our outstanding faculty, passionate students, and more than 50,000 accomplished alumni across more than seven decades. Such a distinguished legacy, however, would not have been possible without extraordinary achievement, talented people, and amazing stories that date back to 1946, when two women shared a daring vision.

1946: The Start of Something Big

鈥淲ith your help and the determination to make this school of ours the culinary center of the nation, I think we have the answer I looked for at the start: America鈥攖he best meals on earth.鈥 Frances Roth, at the National Restaurant Convention in 1950

Connecticut-based attorney Frances Roth may have never worked in a restaurant, but she was one of the most influential pioneers in culinary education. From her perspective on the industry, she was determined to establish a school that would become 鈥渢he culinary center of the nation.鈥 With support from co-founder Katharine Angell, who was married to then-Yale University President James Rowland Angell, Mrs. Roth turned her passion into a new vision for educating chefs.

On May 22, 1946, the New Haven Restaurant Institute opened its doors in downtown New Haven, CT as the first and only school of its kind in the United States. Specifically created to train returning World War II veterans in the culinary arts, the Institute enrolled 50 students and employed a faculty consisting of a chef, a baker, and a dietitian.

Black and white photos of two elderly women, both with short, wavy hairstyles. They are dressed in formal attire with brooches and pearl necklaces. The woman on the left has a slight smile, while the woman on the right is also smiling gently, evoking a bygone era reminiscent of Culinary Institute of America history.

The 2000s: Still the One

The world鈥檚 premier culinary college leads the foodservice world into the new millennium, continuing to garner praise and accomplish great things in culinary education, research, and industry service.

鈥淭he first time I visited, I knew I had finally found a school that teaches the traditions of the world鈥檚 cuisines. It鈥檚 the best culinary school in the world.鈥 Paul Bocuse, world-renowned French chef

2000: At the Hyde Park, NY campus, the Apple Pie Bakery Caf茅 opens to enhance the baking and pastry curriculum. People immediately flock to 鈥渢he caf茅鈥 to enjoy the sumptuous baked goods and caf茅 cuisine available for takeout or to enjoy in the restaurant鈥檚 sophisticated yet casual atmosphere.

2001: As the curriculum expands its focus on world flavors, the CIA opens the Colavita Center for Italian Food and Wine in Hyde Park. Devoted to the study of the culinary traditions of Italy, the Colavita Center includes the new home of the college鈥檚 Ristorante Caterina de鈥 Medici, educating students in the Italian regional cuisines.

Dr. Tim Ryan becomes president of the CIA, the first alumnus and first faculty member to hold the top position at the college. Along with achieving the coveted Certified Master Chef credential, President Ryan earned his doctorate degree in education from The University of Pennsylvania and bachelor鈥檚 and Master of Business Administration (MBA) degrees from the University of New Haven.

鈥淭his is the best place in the world. A school like this is something we would like to have in France.鈥 Roger Verg茅, legendary French chef and restaurateur

2002: The CIA鈥檚 amazing pace of innovations and improvements continues. In Hyde Park, the newly named and renovated Farquharson Hall in Roth Hall provides an outstanding venue for graduations, student dining, banquets, and other special events.

2004: To accommodate the growing numbers of students and their preference for campus life, Adirondack-style lodges are added on the north end of the Hyde Park campus.

The CIA also launches its intercollegiate athletic program when the soccer and basketball teams join the Hudson Valley Men鈥檚 Athletic Conference. The current CIA Steels participate in five sports鈥攖he original two plus cross-country, tennis, and volleyball鈥攁s members of both the HVMAC and the Hudson Valley Women鈥檚 Athletic Conference.

2005: A new Hyde Park focal point is created when Anton Plaza is completed adjacent to Roth Hall, providing a breathtaking view of the Hudson River for special events and student activities, as well as convenient parking for visitors. At Greystone, the Ventura Center for Menu Research and Development opens to advance menu-development research and education for the foodservice industry.

Also this year, the college launches a new division, the Industry Solutions Group. The division later becomes CIA Consulting, which today guides leading foodservice companies, manufacturers, and restaurateurs with product development and menu enhancement.

2006: The Cornell University School of Hotel Administration and the CIA announce a collaborative degree program for students seeking a preeminent education in hospitality management and the culinary arts. Students who complete this intensive program earn a Bachelor of Science (BS) degree in Hotel Administration from Cornell and an Associate in Occupational Studies (AOS) degree in Culinary Arts from the CIA. The collaborative degree program is part of a broader alliance the two colleges formed in 2003.

鈥淭his is exactly the kind of innovative educational offering that we envisioned upon forming this alliance.鈥 Leo Renaghan, associate dean for academic affairs, Cornell University

In the fall of 鈥06, the college begins offering its proven associate degree program in culinary arts at The Culinary Institute of America at Greystone, giving students the opportunity to earn this valuable industry credential on both coasts.

Also in 2006, the pilot program for the Center for Foods of the Americas opens in San Antonio鈥檚 historic Pearl Brewery, paving the way for the college鈥檚 Texas campus.

2008: The college opens its third campus, The Culinary Institute of America, San Antonio. The new branch campus gives the college a platform to offer special expertise in Latin American cuisines and to serve Latino foodservice professionals, including a certificate program in culinary arts and cuisine programs for foodservice industry professionals and food enthusiasts.

鈥淭he CIA will show the rest of the world the contributions that Latin food can make. It鈥檚 wonderful to have a place that respects this cuisine and helps it become woven into the best restaurants in the country.鈥 Rick Bayless, prominent chef-restaurateur, cookbook author, and television personality

2009: The Culinary Institute of America launches its AOS degree program in baking and pastry arts at the CIA at Greystone, in the heart of California鈥檚 Napa Valley. The program offers baking and pastry students the same hands-on learning, in-depth knowledge, and proven curriculum found at the college鈥檚 flagship campus in Hyde Park, NY.

2010: The college introduces its first international campus when The Culinary Institute of America, Singapore opens. Today, thanks to the CIA鈥檚 historic partnership with the Singapore Institute of Technology (SIT), students in Asia have the opportunity to earn a Bachelor of Professional Studies (BPS) degree in culinary arts management in the college鈥檚 spectacular 30,000-square-foot facility on the campus of Temasek Polytechnic.

2012: The CIA San Antonio opens the doors to Nao, its on-campus restaurant that celebrates the authentic cuisines, cultures, and bounty of Latin America.

In addition, the CIA launches a groundbreaking bachelor鈥檚 degree program in culinary science in 2012. The elite program applies science-based understanding of the culinary arts to prepare students for careers in research and development, large-scale foodservice, or high-end dining. The college also introduces study concentrations that allow students in the bachelor鈥檚 degree management programs to target their education experience to specific areas of the food world such as Farm-to-Table Cooking, Advanced Wines and Beverages, and Latin Cuisines. A highlight of the concentrations is a 15-week semester at the CIA鈥檚 California or Texas campus, or other inspiring settings around the globe to explore different cuisines and cultures.

鈥淎 traditional kitchen is like a pirate ship. We like our flames, we like our noise, we have our scars. We鈥檇 like to create a kitchen that鈥檚 more like a luxury yacht.鈥 Jonathan Zearfoss, professor of culinary science, The Culinary Institute of America

2013: The Culinary Institute of America opens The Bocuse Restaurant, which gives students the chance to create and serve new interpretations of classic French cuisine in a stunning open kitchen and sleek modern dining room. Students use sous-vide techniques, prepare liquid nitrogen ice cream table side, and learn a variety of exciting and innovative new skills.

2014: The Marriott Pavilion opens its doors on the New York campus. With its 800-seat Ecolab Auditorium and state-of-the-art conference facilities, the Pavilion will bring more professionals and visitors to campus than ever before, host world-renowned conferences, and provide a wide variety of new educational experiences for students.

The CIA also introduced a new bachelor鈥檚 degree major in applied food studies, which uniquely prepares graduates to influence the future of food. Students in this program gain expertise in food systems, policy, and local and global food issues as they prepare for careers in advocacy and policy-making organizations, health agencies, restaurant kitchens, and food industry councils.

2015: The CIA cracks open The Egg, its one-of-a-kind new student dining venue housed in the expanded Student Commons on the college鈥檚 New York campus. The same year, the CIA launches The Food Business School, its center for executive education.

2016: An exciting evolution of the CIA bachelor鈥檚 degree program comes to fruition, as the college confers its first Bachelor of Business Administration degrees to students majoring in food business management. The internationally recognized BBA gives CIA graduates an even greater advantage as they pursue advanced degrees and/or career opportunities.

In addition, the college expands its California campus operations to include 海角乱伦社区, the former center for food, wine, and the arts in downtown Napa.  offers the ultimate adventure for foodies, including a variety of dining choices, classes, demos, and entertainment options.

2017: The college launches its new bachelor鈥檚 degree major in hospitality management, opening doors for students to become leaders in this fast-growing segment of the food business. They learn the business of managing elite hotels, restaurants, resorts, and other top hospitality sites, and study event planning, tourism, and beverage production services.

2018: The college introduces its first 鈥攁nd its first primarily online degree offering鈥攚ith the . The program includes three short residencies at the New York campus and the CIA at 海角乱伦社区 in Napa, CA. It examines subjects like food systems, leadership, business fundamentals, marketing, real estate, and law鈥攁ll through the prism of food, beverage, and hospitality.

The CIA also unveils its first-ever premium membership service, .

2019: The college expands its graduate offerings to include the  at the CIA at Greystone in St. Helena, CA. The Napa Valley provides the ideal setting for this unique wine program that explores the lifecycle of a bottle from marketing to distribution and from restaurants to retail鈥攇iving graduates broad expertise that鈥檚 in high demand in the food and beverage world.

2020: The CIA introduces its second online degree program, the online bachelor鈥檚 degree in food business leadership specifically for graduates of the college鈥檚 associate degree programs. The program offers a carefully designed mix of in-depth food- and beverage-focused management, business, and liberal arts courses that prepare students to take their place as leaders in the food world.

A vision for the future: Still the world鈥檚 premier culinary college…and getting better all the time.

鈥淲e have a tremendous legacy, a deep reservoir of faculty and staff talent, unsurpassed facilities, and an alumni network of leaders and future leaders. (Our) mission is to take a great institution and make it even better. In doing so, we will move in some new and quite exciting directions.鈥 Dr. Tim Ryan, president, The Culinary Institute of America

鈥淭he CIA today really brings us the future. The faculty turns out great young people who really understand what it takes to become a professional, to become somebody who wants to achieve something.鈥 Wolfgang Puck, world-renowned chef, restaurateur, and philanthropist

鈥淭he Culinary Institute of America has a rich and long tradition of offering the highest quality culinary education possible. I foresee the school continuing to shape many of our new leaders of the food industry well into the future.鈥 Thomas Keller, chef and owner, The French Laundry, Bouchon, and Bouchon Bakery

The Culinary Institute of America