The Culinary Institute of America

09/10/2026

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.

📸 Students at Angell Hall, New Haven campus setting the table for family meal.

09/09/2026

It takes more than talent alone to keep a kitchen running. Structure is equally important.

From executive chef to commis, the kitchen brigade system has shaped how kitchens operate for more than a century. Developed to bring clarity, efficiency, and accountability to fast-paced environments, this hierarchy continues to influence modern kitchens today.

In our latest guide, we break down:
✔️ The origins of the brigade system
✔️ Key chef roles and responsibilities
✔️ Why kitchen hierarchy supports efficiency, food safety, and consistency
✔️ How today’s kitchens adapt the classical model

Whether you’re an aspiring chef or simply curious about how professional kitchens really work, this guide offers a clear look inside the brigade de cuisine.

Read the full post here:

The classical kitchen brigade plays a major role in shaping the hierarchy of kitchens everywhere. Learn more about the system in our blog post.

09/08/2026

Hungry for something new?

Step into the Plant-Forward Kitchen in Hyde Park, a 5-day, hands-on culinary adventure taking place October 5th! Plant-Forward is a style of cooking and eating that emphasizes plants as the base of the plate with lean meats and fish playing a supporting role.

Sign up with the link below:

https://register.culinary.edu/courseDisplay.cfm?schID=7544

09/04/2026

For nearly 30 years, industry professionals have traveled to the Worlds of Flavor International Conference and Festival® to find out what foods and flavors will be gracing our plates in the next five, 10, 20 years. We’re excited to continue this tradition in November, as we explore this year’s theme: Asia on Our Menus: East by Southeast! 🧑‍🍳

Along with leading chefs from Japan, Korea, Vietnam, Thailand, and Singapore, we will explore how the ingredients and traditions of these cultures are reshaping American menus through brilliant techniques, bold creativity, and an unwavering commitment to balance, seasonality, and culinary craft.

Learn more and join us in Napa.

https://www.worldsofflavor.com/?utm_source=instagram&utm_medium=social&utm_campaign=WOF-sizzle-reel-2026

09/01/2026

September is calling—and it’s bringing figs, fresh vegetables, and all the peak-season flavors you’ve been craving.

When ingredients are at their best, everything tastes better and packs more nutrition. Plus, your carbon footprint drops when produce doesn’t have to travel miles to reach you.

What’s your September staple? Drop it in the comments—we want to know what you’re cooking with right now! 👇

08/30/2026

Charred octopus. Bright citrus. Fennel that snaps.

Our Insalata di Polpo at Caterina de' Medici in Hyde Park is proof that simple ingredients, done right, are unforgettable.

Restaurants open back up September 11th — Don’t forget to reserve your table. Click the Link below.

https://www.ciafoodies.com/cia-restaurants/

08/28/2026

An Introduction to W**e

If you're overwhelmed by the seemingly endless regions, grapes, and producers, this class is for you. Through guided tastings and discussions with our beverage experts, you'll feel confident taking charge of the w**e list. Join us in San Antonio for our Introduction to W**es bootcamp starting September 19th.

Sign up today with the link below.
https://register.culinary.edu/courseDisplay.cfm?schID=7678

08/20/2026

Ever wondered what it takes to turn a beautifully cooked dish into a stunning photograph? Food stylists are the culinary artists working behind the scenes of your favorite cookbooks, commercials, and food campaigns. It's a career path more within reach than you might think.

From mastering mise en place to learning the industry tricks that keep food camera-ready, our latest blog breaks down everything you need to know about becoming a food stylist — including why a strong culinary education is the best place to start.

Ready to turn your passion for food into a visual art form? Read the full guide at the link below.

Learn what a food stylist does and how to become a food stylist in our career guide to food styling.