Culinary Institute of America

After serving in the U.S. Navy, becoming a #Proud2bCIA student was 15 years in the making for Teresa Conde. Driven by a love of the craft, Teresa brought her discipline and passion to the Culinary Institute of America—turning a long-held goal into reality. Now, she’s honing her skills in the Baking & Pastry program, learning in real time, and building meaningful connections along the way. If it’s time to chase your own dream, start here. Click the link in our bio to explore how you can do the same. 🤍🍰 ‌ ‌ ‌ 🎥 Production: ig@nomadwhisk

As we reflect on Black History Month, we asked our #proud2bCIA students and alumni, @ChefFowles and @PrinceAbousButchery, what they love most about Black cuisine. From Africa to the Caribbean. From Cajun to Creole. From Southern kitchens to Soul Food tables — Black cuisine is where joy, legacy, and innovation come together to express love. For the love of the craft, and the many cultures that shape it — thank you for celebrating with us. 🧡💚

Mediterranean Concentration Vlog part 2 At Santa Caterina Market, we explored how generations have gathered around food, building community one stall at a time. Then we put that lesson into action — sourcing our ingredients directly from the market for our Catalonian cooking competition. Working in teams, we transformed what we found into dishes that honored tradition while making each recipe our own. This is what it looks like when education steps beyond the classroom and into the heart of a city.

New York Accepted Student Days are almost here. 🎉 Future #IDecidedCIA students — this is your moment to step into what’s next at the Culinary Institute of America. From connecting with classmates who share your passion for food, to experiencing a live cooking demo, to meeting inspiring #Proud2bCIA alumni like Robert Danhi ‘91, Daniel Guisti ‘04, or Kersti Bowser ‘01— this day is designed to show you what it truly feels like to be part of the CIA community. This isn’t just a visit. It’s a glimpse into your future. Join us on 3/14, 3/28, or 4/11. Click the link in bio to register and secure your spot — because the sooner you lean in, the sooner your journey begins. 🥳

This past weekend our #Proud2bCIA students celebrated Galentines crafting pillows. It’s moments like this that remind us some of the best moments come shared with the community.

Celebrating Lunar New Year the way it’s meant to be shared — around the table, together. 🥢✨ For #Proud2bCIA student Alex Hoang, Hotpot is more than a meal — it’s a symbol of family, and unity. Each ingredient added to the pot represents intention, abundance, and connection. As we welcome the Year of the Fire Horse, we lean into bold new energy — passion, movement, momentum. It’s the kind of fire that fuels creativity in the kitchen and reminds us why we do this in the first place: for the love of the craft.

From a love of the craft to a love for each other. 💕 This Valentine’s Day, we’re celebrating a love story that started in the kitchens of the Culinary Institute of America and led to Chris and Keila building a life — and opening their first business, @BKeDSHoP, together! #Proud2bCIA alumni Chris and Keila met as students, bonding over a shared passion for excellence. After graduation, they took their love for the craft to some of New York City’s top bakeries — and never stopped dreaming. Years later, they’re still side by side, now opening their 4th location and continuing to showcase the same dedication, and excellence that define the CIA community.

Valentine’s Day is coming up. 🧡 We're in the season of celebrating love in all its form, including the Love for the craft. We hope your days are filled with sweet moments and delicious bites like these beautiful bites that our #proud2bCIA students have been creating across campus.

Students at CIA at Greystone are not just learning cooking and baking fundamentals—they're learning to be good stewards of our food system! Check out @Bbcstoryworks and Lexicon of Food’s Unearthing the Future series, produced for participants by BBC StoryWorks Commercial Productions. Our episode, “Rethinking Tomorrow’s Food,” features student Alejandro Quirino and Chef Ryan Luttrell and our Grain Gang student club as they plant, mill, and transform Hourani wheat into delicious baked goods!

Our #Proud2bCIA students were able to attend a WaSho-led presentation exploring the craftsmanship behind Wagyu beef. During the demonstration, students sampled multiple cuts while learning how grading, sourcing, and production methods influence flavor, texture, and overall quality. Experiences like this bridge classroom learning with real-world expertise. #OnlyatCIA do students get the benefit of access to a global network of producers, artisans, and industry leaders who help bring classroom concepts to life. Students get to engage directly with professionals in the field, continuing conversations well beyond the presentation and turning curiosity into deeper understanding. See how industry access shapes the CIA learning experience. Explore our programs through the link in our bio.

#Proud2bCIA student Libby Gallo has learned how to manage a full schedule 🗓️ of classes, work, and leadership while still making space to grow 🌱 personally AND professionally 👩🏻‍🍳. Through hands-on learning, community, and maintaining balance, she’s turning everyday moments into meaningful experiences that shape her future in and beyond the kitchen. 🍽️ ✨ (add CC to video)

At the Culinary Institute of America, foundational knife cuts aren’t just skills to memorize. They’re the building blocks for speed, consistency, and confidence that carry students through every kitchen they’ll step into next. Learn from Chef O’Hea as she breaks down the techniques our students use every day—and the standards they’re held to from day one. Ready to see what comes after the basics? Click the link in our bio to learn more.

Momentum starts the moment you picture yourself at The Culinary Institute of America. ✨ Even in winter, our #Proud2bCIA students keep learning, cooking, honing their skills, and finding community. Growth doesn’t slow down here. If you’re feeling inspired, see what your next chapter could look like at the CIA. Click the link in our bio to learn more.

This is what sets CIA students apart. 🇪🇸✨ Our Spring 2026 Mediterranean Concentration takes learning beyond the classroom and into the places where culinary tradition is lived. In Barcelona, students explored the Museu de la Xocolata and deepened their understanding of Spain’s chocolate heritage—then applied that knowledge by preparing classic Catalonian desserts like Crema Catalana and Brazo de Gitano. This is education rooted in culture, craft, and context—building global perspective and professional confidence that carries forward long after the trip ends. Thank you to @EPGB Escuela de Pastelería for giving our students a tour of the museum and enriching their educational experience. Interested in learning where a CIA education can take you? Explore your path and learn more about our international concentrations —link in bio.

From first cut to final bite—this is a full day of mastery at the CIA. Chef Ona leads students from Seafood ID downstairs to Cuisines of Asia upstairs, applying decades of expertise to every step. Through a donated red snapper from our friends at Monterey Bay Seafood Watch, students learn sourcing, sustainability, and flavor with real-world relevance. That same fish is then transformed into a Thai preparation—battered, fried, and shared as family meal—connecting identification to execution with purpose and precision. This is education for those who want more than technique. It’s for future cooks and industry leaders ready to step forward. 👉 The time is now. Click the link in our bio and see where the CIA can take you.