CIA Association News

Elevate your career

ProChef SmartBrief | Oct 24, 2016

You have the experience; now get the degree that will open up a world of new career opportunities in the foodservice and hospitality industry. Enroll in the CIA's Associate Degree Program for Advanced Career Experienced (ACE) students and increase your career potential in just 15 months. Inquire today!

Looking for a great getaway this fall? Boot Camp -- vacation the CIA way

ProChef SmartBrief | Oct 24, 2016

Boot Camp is the ultimate culinary getaway! Come cook, bake, or learn all about vineyards, varietals and vintages with our expert chefs and instructors. Brush up on your knife skills and basic cooking techniques or learn how to bake artisan breads like a pro or become a wine tasting aficionado. Whether you have two days or five, we've got the Boot Camp for you. Join us at one of our three campuses: Hyde Park, N.Y.; Napa Valley, Calif.; and San Antonio, Texas.

Set yourself apart with a CIA wine credential

ProChef SmartBrief | Oct 21, 2016

One of the hottest career tracks in the food industry is wine and beverages. By combining your bachelor's degree with a CIA Wine & Beverage Graduate Certificate, you'll set yourself apart from the competition and turn your passion into the career that you always wanted. Learn more in this free guide -- Wine & Beverage Industry Trends. Get started on your new career. It all begins at the CIA! Inquire today!

You said it!

ProChef SmartBrief | Oct 21, 2016

"[Worlds of Flavor] is by far the best investment of time and money one can make for their career," said Jeffrey Perez, CCC, Fairfield Country Club. "Such a great lineup of talented and inspiring chefs as speakers...I cannot say enough great things about the conference," said Will Kwong, Calgary Stampede. "It reignited my passion for what we do. The topics, speakers, chefs were awesome, and there was not one negative to this event," said Sasha Miranda, Miranda Restaurant. Join us in Napa Valley, April 26-28, for World Flavors: Casual by Design and the latest in tastes, techniques and trends.

There's no better place to reThink Food!

ProChef SmartBrief | Oct 20, 2016

Many of the best chefs in America were trained at The Culinary Institute of America. And now you can join more than 300 food and tech professionals to get a first-hand look at the future of food. Learn and experience what and how we eat at the intersection of technology, design, and behavior at reThink Food, Nov. 4-6 in the Napa Valley. The conference is co-produced by the CIA and the MIT Media Lab, so you can be certain you'll get the best of all worlds. Seats are filling quickly, so register today!

Interactivity, innovation, inspiration

ProChef SmartBrief | Oct 19, 2016

Food, tech, behavior, and design come together at reThink Food, a joint project from The Culinary Institute of America and the MIT Media Lab. The third conference will be held Nov. 4-6 at the CIA at Greystone in the Napa Valley. We'll delve into the intersection of food with some of technology's most exciting advancements around AI, robotics, virtual reality, big data and genetics. Breakout sessions will provide experiential learning opportunities, such as a truly blind wine tasting and a deep look at the role of flavor in product development. Register today to become a part of the next food revolution!

Watermelon carpaccio with fried prosciutto and basil oil

ProChef SmartBrief | Oct 18, 2016

This elegant twist on the classic carpaccio uses thinly sliced compressed watermelon in place of raw beef. Chef Rebecca Peizer from The Culinary Institute of America shows us how to serve this beautiful dish topped with crispy fried prosciutto, pistachios, goat cheese and basil oil. Find the recipe here!

Dine, shop and learn at the new CIA at Copia!

ProChef SmartBrief | Oct 17, 2016

Launching this fall, the CIA at Copia will quickly become a focal point and gateway to the Napa Valley for wine and food lovers from around the world. Throughout the fall, visitors can enjoy wine tasting experiences, culinary demonstrations and classes, world-class dining, shopping, community events and more. Visit us today!

Transform your career

ProChef SmartBrief | Oct 14, 2016

Employers in the foodservice and hospitality industry know that CIA graduates have what it takes to help their organizations succeed. As a graduate of the Associate Degree Program for Advanced Career Experience (ACE) you'll gain the best opportunity for career success and open doors to exciting new career options in the food world. Get your degree and start your journey toward the career you always wanted. Inquire today!

19th annual Worlds of Flavor!

ProChef SmartBrief | Oct 14, 2016

Fast casual, upscale casual, street food and food hall casual, world casual, quality casual, food trucks, supermarkets, full-meal home delivery services, chef-driven, design-driven...Worlds of Flavor: Casual by Design will take an in-depth look at what defines "casual" in the rapidly changing foodservice landscape, with a focus on freshness, flavor discovery, and food ethics. Join more than 60 expert presenters in Napa Valley, April 26-28, for the conference known to be the "best investment of time and money" and "our nation's trend spotter." Reserve your place today!

April will be here sooner than you think!

ProChef SmartBrief | Oct 13, 2016

We're lining up the most expert presenters and designing the most relevant sessions to bring you the latest in trends, techniques, and tastes at the 19th annual Worlds of Flavor conference -- April 26-28 at the CIA! Join us for World Flavors: Casual by Design to learn about state-of- the-art casual dining and how it is igniting the passions of both consumers and professionals with a focus on freshness, flavor discovery and food ethics.

Turn your oven on and get baking!

ProChef SmartBrief | Oct 11, 2016

Do you love being elbow-deep in dough? Or does the thought of baking something scare you? Either way, we know you'll love spending time laughing and learning in our bakeshops. Choose from tasty baking and pastry topics like artisan breads, pies, chocolate, gluten-free baking and holiday cookies -- and plan to take home lots of goodies to share and enjoy! Learn more.

Roasted cauliflower steak with grapes, pistachios, feta and caper vinaigrette

ProChef SmartBrief | Oct 10, 2016

Chef Rebecca Peizer from The Culinary Institute of America shows us how to turn a whole cauliflower head into beautiful vegetable "steaks" topped with refreshing juicy grapes, crunchy pistachios, creamy feta and a delicious tart caper vinaigrette. This dish makes an elegant and healthy vegetarian entree. Find the recipe here!

Get the credential that gives you the edge

ProChef SmartBrief | Oct 07, 2016

Many professionals find that they need something more when faced with the task of leading a food and beverage operation. When you add an Accelerated Culinary Arts Certificate from the CIA to your existing bachelor's degree, you'll set yourself apart from the competition and open many career opportunities. Get your free copy of the CIA's guide to Making a Difference in the Food World and be inspired to explore the world of food. Inquire today!

Tech, innovation, experience, design and food!

ProChef SmartBrief | Oct 06, 2016

We'll be pushing boundaries, delving into tech's role in food safety, learning what robotics means for the kitchen of the future, and much more at reThink Food! Join experts in tech (Michiel Bakker of Google), innovation (Jim Flatt of Hampton Creek), personalization and sensory science (Lisa Mosconi from the NYU Medical School and Charles Spence of Oxford University), agriculture technology (Caleb Harper, MIT Media Lab), cultured protein (Andras Forgacs, Modern Meadow) at The Culinary Institute of America at Greystone in Napa Valley, Nov. 4-6. Register today to become a part of the next food revolution!

Spanish navy bean soup with chorizo and a poached egg

ProChef SmartBrief | Oct 03, 2016

Chef Lars Kronmark from The Culinary Institute of America shows us how to make one of his favorite soups from Spain: navy bean, chorizo and leek soup with a poached egg. The beans, egg and chorizo make this protein-packed soup a hearty meal for lunch or dinner. The soup's rich flavor is enhanced with the addition of several members of the allium family: garlic, leeks and onion. Find the recipe here!

Make your passion your career

ProChef SmartBrief | Sep 30, 2016

Did you know that there are many diverse and amazing career paths you can choose in the food and beverage industry? Paths that will take you places you've never even imagined. By adding a Wine & Beverage Graduate Certificate to your existing degree, you'll set yourself apart from the competition. Get your free copy of the Wine & Beverage Industry Trends guide and be inspired to start on your new career path! Inquire today!

The ultimate destination for wine studies

ProChef SmartBrief | Sep 30, 2016

You know we offer great cooking and baking classes for the home cook, but did you know we also offer beverage classes that will elevate your knowledge of wine, beer, even coffee? Browse our selection of wine and beverage courses and find your flavor!

Time is running out to secure your spot at reThink Food!

ProChef SmartBrief | Sep 29, 2016

Advance rates end on Sept. 30, so register today. You won’t want to miss this look into the future of food! Our expert presenters will amaze you with the latest science, amuse you with creative food experiences, and allure you with tastes of incredible new products from some of the best start-ups in food tech. Watch this video for a glimpse of the excitement, the innovation, and the reason to attend reThink Food, Nov. 4-6 at The Culinary Institute of America in the Napa Valley. See you there!

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