The Culinary Institute of America
As the thought leader for the food world, the CIA develops and delivers vital initiatives through strong partnerships with education and industry leaders such as Harvard, Stanford, MIT, Marriott, Compass Group, and Hestan. CIA’s bachelor's, master’s, and associate degrees help professionals advance their careers and prepare for the emerging needs of the dynamic food and hospitality industry. CIA-led conferences, invitational retreats, collaboratives, annual reports, and digital media help foodservice professionals guide the next wave of change crucial to the industry. Many leading companies and organizations—Google, PepsiCo, and Unilever to name just a few—turn to CIA Consulting for business solutions and custom continuing education programs for food professionals. And the college’s exclusive, supportive network of 50,000+ alumni lead every segment of the food world and often looks to hire fellow grads.www.ciachef.edu
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Search complete. 62 mentions across 51 episodes found for "The Culinary Institute of America".
Oct 29, 2026
Matt AbduGUEST
All throughout college, I was cooking, gotten jobs in bars and working in the kitchen, bartending on some nights, and finally graduated with a degree in business and still want to go to culinary school.
Matt AbduGUEST
So I went to the Culinary Institute of America in Hyde Park, where I graduated valedictorian of my class in 2004.
Matt AbduGUEST
And then just kind of went on.
Matt AbduGUEST
I did an internship while I was in culinary school in Boston, and I met one of my mentors, Mark Orfale, and worked for him for about five years in Boston.
Karen NovakHOST
Today, we're joined by Simon Solis-Cohen, founder of Huxley.
Karen NovakHOST
Simon's perspective on what makes a good flavor started in his grandmother's garden, and it continued through the Culinary Institute of America, Michelin-starred kitchens, and Napa Valley wineries.
Karen NovakHOST
And across his experience, he developed a pretty simple concept.
Karen NovakHOST
When you begin with excellent ingredients, you don't need to overcomplicate the product.
John SzaboGUEST
So when I graduated from U of T, I went and started working in restaurants.
John SzaboGUEST
I actually almost went to the Culinary Institute of America, but failed at the last minute.
John SzaboGUEST
I thought, why would I go? I actually went to the school and I remember sitting at the top of the auditorium during one of the classes and there must have been four or 500 students in this room at the time and one tiny chef at the bottom on a little platform with this chef toke on.
John SzaboGUEST
And I just looked at this classroom.
Josh FeatherstoneHOST
not mean the government spy agency.
Lori BowesHOST
No, no, the Culinary Institute of America.
Lori BowesHOST
Sorry.
Lori BowesHOST
And basic recipes are great.
Charmaine PhuaHOST
And she shared that she left her corporate job at P&G in 2009 to do something entirely different.
Charmaine PhuaHOST
She took the leap and she trained at the Culinary Institute of America, worked at many notable restaurants before eventually becoming the head chef of Lola, where she was recognized as Asia's best female chef in 2023.
Charmaine PhuaHOST
And now, now she is finally in a space which she can call her own with the debut of Aroh.
Charmaine PhuaHOST
Located at 15 Mohammed Sultan Road.
Gerald DrummondGUEST
And I'm like, why do I want to go to the CIA to learn how to cook? That's that's that's like what? And they explained it to me.
Gerald DrummondGUEST
Culinary Institute of America.
Gerald DrummondGUEST
OK, I got it.
Gerald DrummondGUEST
So I applied.
Kristin WeinrichHOST
school did you go to? I went to
Kim CuthbertGUEST
Culinary Institute of America.
Kim CuthbertGUEST
Oh, you did? Which is like the Harvard of culinary schools.
Kim CuthbertGUEST
It really is.
Shaan PuriHOST
And that sounds simple, but guess what? Even amongst the professionals, most are not doing that.
Nick KokonasGUEST
I gave the commencement address at the Culinary Institute of America in Hyde Park years ago.
Nick KokonasGUEST
And I was like, what do I tell, like, you know, these people are all, they all are chefs and it's in the era of TV chefs.
Nick KokonasGUEST
And, you know, I always liked the commencement address where they, you kind of tell three stories, right? Like you don't really, they don't even need to seem to connect.
Jessica WynnGUEST
You know, there's been a massive exodus of talent from professional cooking because the job isn't what people thought it would be.
Jessica WynnGUEST
A chef who graduates from, say, the Culinary Institute of America gets hired at a mid-range chain and quits after three months because they spent two years learning how to make mother sauces and now their job is just setting timers.
Jessica WynnGUEST
You know, it's a really common story.
Jordan HarbingerHOST
Yeah, instead of paying tuition, you should just get a job at a fast food joint, I guess.
Ina GartenHOST
So you came to New York.
Paul CarmichaelGUEST
I go to the CIA and the Culinary Institute of America.
Paul CarmichaelGUEST
All I'm thinking about is Caribbean food, literally the whole time.
Paul CarmichaelGUEST
And then I left, finished up with the CIA, started my first job.
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