As a cooking instructor, food writer, cookbook author, and food stylist, Jessica Bard has a full plate. After Jessica graduated with CIA’s first bachelor’s class, she joined the team that produces CIA ...

You can catch glimpses of him moving swiftly through the forest toting a black sack. And if his determined step makes you think he knows just where he is going and what he is looking for, you’d be ...

Dave Peacock studied baking and pastry arts at CIA making chocolate in class with Chef Peter Greweling and learn the fine art of bread baking from Chef Richard Coppedge. He would spend long days ...

Career changer or transfer student? CIA welcomes adult learners and accepts transfer credits so you can start your culinary ...

“I’m taking the knowledge, the enthusiasm, the passion that I got every day from my chef-instructors and sharing it with my students. CIA gave me the confidence, and I pass that on to them.” Darcy ...

“I loved going to CIA—it was the time of my life, and it’s offered me the time of my life until I retire!” Fair Lawn, NJ native Christine Nunn is a big fan of picnics, so much so she adopted the ...

Vice President—Research and Development, Outback Steakhouse and Fleming’s Prime Steak Chef Clifford Pleau is the vice president of research and development for all of the Outback Steakhouse and ...

“CIA has an outstanding reputation. I did not attend culinary school for the same reasons that most people do. I wanted to understand basic culinary techniques in order to be a better clinician.” Sara ...

“I learned the basics of many important aspects needed to be a successful chef, restaurateur, or hotelier at CIA. These included creativity, innovation, teamwork, cleanliness, organization, and ...

“CIA puts you on such another level. It opened so many doors for me and put me at the front of the line with employers.” Risking a successful career and your life’s savings to open your own burger ...

Author Sarah Rolph ’22/’26 is a Culinary Science major. “It is one of the unique CIA experiences that I will remember, and it will impact my perspective throughout my career.” One of my favorite parts ...

Author Sarah Rolph ’22/’26 is a Culinary Science major. Getting a job after college is a daunting task. When I first started at CIA, I remember building my résumé, going to interviews, researching ...