Archive for October 2013

As the wine and spirits director for a prominent restaurant group, Gretchen Thomas travels the world looking for those little "pieces of passion" that make a wine unique and qualified to be on her menu. Without her education at The Culinary Institute of America (CIA), Gretchen would never have been introduced to wine or found her career path. If you're not sure what you want to do in the culinary industry, Gretchen says, you'll figure it out when you're at the CIA.

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One of the things that distinguishes The Culinary Institute of America (CIA) is its focus on the importance of product knowledge. Greg Vernick has taken this key lesson from his CIA education and instilled it in his own restaurant, Vernick Food and Drink in Philadelphia, Pa. Focusing on creating approachable, seasonal food, Greg uses only the finest ingredients to create a simple, yet refined dining experience in a style that's all his own.

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Graduating from The Culinary Institute of America (CIA) allowed Michael Ferraro to be a "step ahead" thanks to the guidance and education from some of the most qualified chefs in the world. At only 26 years old, Michael took over as executive chef at Delicatessan and MacBar in New York City, bringing his skills and passion for food. Now a partner of the successful eateries, Michael is a fixture of the New York food scene, bringing a sophisticated twist to comfort food.

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Love and Charcuterie, do you know of a better combination? Jason and Carolina's love story began at The Culinary Institute of America (CIA), where the two met in wine class...a true testament to their pairing skills. After getting married, the couple began planning their professional futures and decided to open the Three Little Pigs Charcuterie & Salumi shop in Carolina's hometown, Washington D.C. Thanks to the technical and business knowledge they learned from their time at the CIA, the couple is able to run a successful small business together, doing what they love.

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