The Culinary Institute of America, 1946 Campus Dr, Hyde Park, NY (2026)

Founded in 1946, the not-for-profit Culinary Institute of America provides the world’s best culinary education to future leaders of the food world, with bachelor’s, master’s, and associate degrees in New York, California, Texas, and Singapore.

06/04/2026

Now in its 14th year, Menus of Change® brings together influential leaders from across the food system, driving toward a healthier, more sustainable, and—most importantly—delicious food future for all. It is truly a think tank of great minds—and high-impact networking.

New this year: each day of the conference will offer a deep dive into one specific area:

June 2 explores how blue and aquatic foods including kelp, sea vegetables, and sustainable species and how they can help unlock a more resilient future;

June 3 helps operators plan for the ever-changing business landscape, from rising costs to supply chain to supporting their workforce; and

June 4 examines the emerging role of AI in foodservice as a tool for sourcing transparency, efficiency, and storytelling, while underscoring the importance of human creativity and the irreplaceable role of chefs.

View the full program schedule for more information: https://www.menusofchange.org/

06/01/2026

Today, we had the honor of welcoming Sydney-based Chef Josh Niland to break down a whole yellowfin tuna for our students.

Chef Niland — multiple James Beard Award winner, San Pellegrino World’s 50 Best nominee, and owner of Saint Peter and Fish Butchery in Sydney — has built his career on a simple but revolutionary idea: use the whole fish, waste nothing.

Today he brought that philosophy straight to our students — breaking down a whole yellowfin tuna and showing them firsthand why using every part of the fish isn’t just a technique, it’s a mindset. In a world where blue foods are increasingly central to the conversation around sustainable food systems, Chef Niland’s work reminds us that sustainability starts at the cutting board. Wasting less, thinking deeper, and treating fish with the same reverence we give land animals.

It’s exactly the kind of thinking that defines our annual Menus of Change Summit, which kicks off tomorrow. Big conversations ahead. 🐟

05/28/2026

80 years of legacy has never looked so delicious.

students Benjamin Gruthoff ( ) and Jaehui Choi ( ) built this cake under the guidance of Chef Cavotti and Chef Rossilio, who helped bring this vision to life.

This is what it looks like when the next generation honors the foundation they were handed. We’re not just celebrating a number. We’re celebrating every Chef instructor who stayed late, every student who showed up, every moment that quietly built something worth commemorating.

If you’ve ever walked these halls — this one’s for you. 🎂✨ Here’s to 80 years and shaping the future of food.

05/24/2026

What is Gen Z actually craving in the dining hall? 🎓🍴

We’re diving deep into the data with Renee Wege from Datassential to explore the "Gateway Flavors" and emerging global cuisines that are driving the next generation of campus dining. Stick around after the data breakdown for a culinary demo! Chef Nathaniel Malone and Chef Andrew Hunter put those insights into practice with a unique BBQ Pad See Ew.

Watch the full video here: https://bit.ly/4wM5z92
Get the recipe here: https://bit.ly/4nHQxwS

This video was produced by the Culinary Institute of America as an industry service for Kikkoman Foodservice.

05/23/2026

Step into the kitchen at Hôtel des Arts Saigon - MGallery in Hồ Chí Minh City where the chefs of The Albion Restaurant share some of their favorite plant-forward Vietnamese dishes. 🌿

In this episode, they prepare three recipes: vegetable curry, gỏi cuốn (fresh spring rolls), and gỏi bưởi (pomelo salad).

Watch the full recipe demonstrations and explore more from Southeast Asia here:
https://hubs.la/Q043WxDf0

This project was made possible thanks to the generous support of National Peanut Board and Pulmuone_USA.

Address

1946 Campus Dr
Hyde Park, NY
12538

Website

https://www.ciachef.edu/

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