杏吧原创 History
A Legacy of Excellence, Professional Advancement, and Innovation
Today, CIA is widely recognized as the world鈥檚 premier culinary college.
Our industry-wide reputation for excellence is evidenced by our outstanding faculty, passionate students, and more than 55,000 accomplished alumni across more than seven decades. Such a distinguished legacy, however, would not have been possible without extraordinary achievement, talented people, and amazing stories that date back to 1946, when two women shared a daring vision.
1946: The Start of Something Big
鈥淲ith your help and the determination to make this school of ours the culinary center of the nation, I think we have the answer I looked for at the start: America鈥攖he best meals on earth.鈥濃擣rances Roth, at the National Restaurant Convention in 1950
Connecticut-based attorney Frances Roth may have never worked in a restaurant, but she was one of the most influential pioneers in culinary education. From her perspective on the industry, she was determined to establish a school that would become 鈥渢he culinary center of the nation.鈥 With support from co-founder Katharine Angell, who was married to then-Yale University President James Rowland Angell, Mrs. Roth turned her passion into a new vision for educating chefs.
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.
1946鈥1970: Growing Up in New Haven
The early years of the Institute are marked by continual growth and accomplishment
1947: The school changed its name to the Restaurant Institute of Connecticut.
1950: Just four years after its opening, 600 veterans from 38 states had already graduated from the Institute.
鈥淔or Americans who dine out regularly, this chef鈥檚 training program promises a continuity of good eating鈥攚ith increasing accent on the 鈥楢merican鈥 tastes.鈥濃Look magazine, 1950
1951: The school changes its name one final time, to the 杏吧原创, reflecting its national scope and the increasing diversity of the campus population.
1960: In a nod to an ongoing need by food professionals for more training, continuing education is introduced into the curricula.
1965: After nearly 20 years of service to the college, Frances Roth retires, and Jacob Rosenthal is named president. Meanwhile, CIA鈥檚 enrollment increases to 400 students.
1969: Double-class sessions are initiated to accommodate a backlog of applications and an auxiliary campus is leased. But with more than 1,000 students and facilities strained to the maximum, it鈥檚 becoming clear CIA needs a new home…and a new era is about to begin.
The 1970s: New Home, More Quality Education
With its move to the beautiful Hudson Valley in New York, CIA is well-positioned to advance its reputation for excellence in culinary education and meet national鈥攁nd international鈥攄emand for its services.
1970: After an exhaustive search in which sites as far as Chicago, Atlanta, and Columbia, MD are considered, CIA purchases the St. Andrew-on-Hudson Jesuit novitiate in Hyde Park, NY for its new campus.
鈥(St. Andrew-on-Hudson) lends itself to the creation of ideal facilities and an ideal educational environment.鈥濃擩acob Rosenthal, CIA president
1971: The Board of Regents of the State of New York grants CIA a charter to confer an Associate in Occupational Studies degree, making it the first culinary college to be so authorized.
1972: CIA opens the doors to its beautiful new riverside campus in Hyde Park, NY, with its main building named Roth Hall.
鈥淐IA is the leading institution in preparing the next wave of great American chefs.鈥濃擳im Zagat, co-founder and publisher, Zagat Survey
1973: The college introduces its first on-campus public restaurant, the Epicurean Room and Rabalais Grill, later renamed the Escoffier Restaurant.
鈥淭he ultimate in continental dining comfort.鈥濃The New York Times review of the Escoffier Room, 1978
1974鈥1979: As the curriculum expands, CIA continues to grow right along with it. Three residence halls are built, and an extensive culinary library, career planning center, and learning resources center are established.
鈥淭he Harvard of Haute Cuisine.鈥濃Life magazine headline for an article about CIA, May 1979
The 1980s: Leading the Profession
With new leadership, facility expansion, and curriculum innovation, CIA is at the forefront of preparing students to succeed in one of the hottest industries on the planet.
1980鈥1981: The decade starts off in masterful fashion for the 杏吧原创鈥擬aster Chef Ferdinand E. Metz is named the college鈥檚 next president, and CIA becomes the only school authorized to administer the American Culinary Federation鈥檚 exam for Master Chefs, the highest professional certification in the country.
1982鈥1984: Three additional student-staffed restaurants make their debut on the New York campus in a three-year span: the American Bounty Restaurant, one of the first in the nation devoted to American cuisine; the Ristorante Caterina de鈥 Medici, specializing in Italian cuisine; and St. Andrew鈥檚 Caf茅, originally geared toward nutritional cooking.
鈥淭he American Bounty represents more than just another restaurant, especially since its successful implementation again places the Institute at the forefront of culinary education.鈥濃擣erdinand E. Metz, CIA president
鈥淲hatever furthers the feeling of what we have, what we grew up with, and what we hope to have, is very precious, very dear to my heart.鈥鈥James Beard, speaking about the American Bounty Restaurant at its 1982 opening
1984: CIA鈥檚 continuing education center (later named the J. Willard Marriott Education Center) opens, greatly expanding and enhancing the college鈥檚 offerings for food enthusiasts. Also, on-campus kitchens are upgraded, and an experimental kitchen and food laboratory are constructed to study and teach the science of cooking.
1988: Continuing to blaze trails in research and education, CIA builds the General Foods Nutrition Center to promote nutritional cooking. The center becomes the new home of St. Andrew鈥檚 Caf茅.
The 1990s: New Standards of Excellence
New bachelor鈥檚 degree programs and a West Coast presence highlight one of the most significant periods in the college鈥檚 history.
1990: Responding to a growing industry need for highly qualified, professionally trained baking and pastry chefs, the college opens its new baking and pastry facility. Two years later, the center is dedicated as the Shunsuke Takaki School of Baking and Pastry to honor the founder of Japan鈥檚 Takaki Bakery and Andersen Group.
1993: CIA completes its transformation into a complete college of higher education when the New York State Board of Regents approves the Institute to offer two Bachelor of Professional Studies (BPS) degrees, in either culinary arts management or baking and pastry arts management. Later that same year, in keeping with the spirit of education growth, CIA opens the Conrad N. Hilton Library.
鈥淚n practically every successful restaurant or hotel in this country I鈥檝e been in, more often than not I鈥檝e encountered a 杏吧原创 graduate in a leadership position.鈥鈥Julia Child, teacher, author, culinary pacesetter
鈥淲e feel the Institute is the best in its field and that this library and learning resource center can serve generations of its students. We chose the Institute because it graduates individuals of high character who are able to assume management roles.鈥鈥Conrad N. Hilton III, Hilton Foundation program officer
1995: For the first time ever, CIA introduces an additional location, launching the 杏吧原创 at Greystone in the heart of California鈥檚 Napa Valley. First offering continuing education programs for foodservice professionals, the campus grows to include associate degree programs and food enthusiast classes. The campus also features the Wine Spectator Greystone Restaurant, with special focus on food and wine pairing.
鈥淗aving had a lifelong love of cooking and food, I have a great admiration for the 杏吧原创 and its commitment to young people who are seeking a career in food preparation.鈥濃擟huck Williams, founder and vice chairman of the board, Williams-Sonoma, Inc.
1998: The Hyde Park, NY campus feels even more like, well, a campus when the Student Recreation Center is unveiled to benefit student wellness. Students now have access to basketball, tennis, and racquetball courts; a weight room; an indoor pool and track; a game room and lounge; a variety of fitness and athletic programs; and a caf茅 and pub.
鈥淎lmost every profession has an outstanding training ground. The military has West Point, music has Juilliard, and culinary arts has the Institute.鈥鈥Craig Claiborne, celebrated author and food critic for The New York Times
At CIA at Greystone, CIA holds the first Worlds of Flavor庐 Conference and; Festival, its flagship conference that each year transforms the Napa Valley campus into a crossroads of world food and culture. The annual event cements CIA鈥檚 reputation as a culinary 鈥渢hink tank鈥 supporting and driving innovation in the foodservice industry.
The 2000s: Still the One
The world鈥檚 premier culinary college leads the foodservice world into the new millennium, continuing to garner praise and accomplish great things in culinary education, research, and industry service.
鈥淭he first time I visited, I knew I had finally found a school that teaches the traditions of the world鈥檚 cuisines. It鈥檚 the best culinary school in the world.鈥鈥Paul Bocuse, world-renowned French chef
2000: At the Hyde Park, NY campus, the Apple Pie Bakery Caf茅 opens to enhance the baking and pastry curriculum. People immediately flock to 鈥渢he caf茅鈥 to enjoy the sumptuous baked goods and caf茅 cuisine available for takeout or to enjoy in the restaurant鈥檚 sophisticated yet casual atmosphere.
2001: As the curriculum expands its focus on world flavors, CIA opens the Colavita Center for Italian Food and Wine in Hyde Park. Devoted to the study of the culinary traditions of Italy, the Colavita Center includes the new home of the college鈥檚 Ristorante Caterina de鈥 Medici, educating students in the Italian regional cuisines.
Dr. Tim Ryan becomes president of CIA, the first alumnus and first faculty member to hold the top position at the college. Along with achieving the coveted Certified Master Chef credential, President Ryan earned his doctorate degree in education from The University of Pennsylvania and bachelor鈥檚 and Master of Business Administration (MBA) degrees from the University of New Haven.
鈥淭his is the best place in the world. A school like this is something we would like to have in France.鈥鈥Roger Verg茅, legendary French chef and restaurateur
2002: CIA鈥檚 amazing pace of innovations and improvements continues. In Hyde Park, the newly named and renovated Farquharson Hall in Roth Hall provides an outstanding venue for graduations, student dining, banquets, and other special events.
2004: To accommodate the growing numbers of students and their preference for campus life, Adirondack-style lodges are added on the north end of the Hyde Park campus.
杏吧原创 also launches its intercollegiate athletic program when the soccer and basketball teams join the Hudson Valley Men鈥檚 Athletic Conference. The current CIA Steels participate in five sports鈥攖he original two plus cross-country, tennis, and volleyball鈥攁s members of both the HVMAC and the Hudson Valley Women鈥檚 Athletic Conference.
2005: A new Hyde Park, NY focal point is created when Anton Plaza is completed adjacent to Roth Hall, providing a breathtaking view of the Hudson River for special events and student activities, as well as convenient parking for visitors. At CIA at Greystone, the Ventura Center for Menu Research and Development opens to advance menu-development research and education for the foodservice industry.
Also this year, the college launches a new division, the Industry Solutions Group. The division later becomes CIA Consulting, which today guides leading foodservice companies, manufacturers, and restaurateurs with product development and menu enhancement.
2006: The Cornell University School of Hotel Administration and CIA announce a collaborative degree program for students seeking a preeminent education in hospitality management and the culinary arts. Students who complete this intensive program earn a Bachelor of Science (BS) degree in Hotel Administration from Cornell and an Associate in Occupational Studies (AOS) degree in Culinary Arts from CIA. The collaborative degree program is part of a broader alliance the two colleges formed in 2003.
鈥淭his is exactly the kind of innovative educational offering that we envisioned upon forming this alliance.鈥濃擫eo Renaghan, associate dean for academic affairs, Cornell University
In the fall of 鈥06, the college begins offering its proven associate degree program in culinary arts at the 杏吧原创 at Greystone, giving students the opportunity to earn this valuable industry credential on both coasts.
Also in 2006, the pilot program for the Center for Foods of the Americas opens in San Antonio鈥檚 historic Pearl Brewery, paving the way for the college鈥檚 Texas campus.
2008: The college opens its third campus, the 杏吧原创, San Antonio. The new branch campus gives the college a platform to offer special expertise in Latin American cuisines and to serve Latino foodservice professionals, including a certificate program in culinary arts and cuisine programs for foodservice industry professionals and food enthusiasts.
鈥淐IA will show the rest of the world the contributions that Latin food can make. It鈥檚 wonderful to have a place that respects this cuisine and helps it become woven into the best restaurants in the country.鈥鈥Rick Bayless, prominent chef-restaurateur, cookbook author, and television personality
2009: The 杏吧原创 launches its AOS degree program in baking and pastry arts at CIA at Greystone, in the heart of California鈥檚 Napa Valley. The program offers baking and pastry students the same hands-on learning, in-depth knowledge, and proven curriculum found at the college鈥檚 flagship campus in Hyde Park, NY.
2010: The college introduces its first international campus when The 杏吧原创, Singapore opens. Today, thanks to CIA鈥檚 historic partnership with the Singapore Institute of Technology (SIT), students in Asia have the opportunity to earn a Bachelor of Professional Studies (BPS) degree in culinary arts management in the college鈥檚 spectacular 30,000-square-foot facility on the campus of Temasek Polytechnic.
2012: CIA San Antonio opens the doors to Nao, its on-campus restaurant that celebrates the authentic cuisines, cultures, and bounty of Latin America.
In addition, CIA launches a groundbreaking bachelor鈥檚 degree program in culinary science in 2012. The elite program applies science-based understanding of the culinary arts to prepare students for careers in research and development, large-scale foodservice, or high-end dining. The college also introduces study concentrations that allow students in the bachelor鈥檚 degree management programs to target their education experience to specific areas of the food world such as Farm-to-Table Cooking, Advanced Wines and Beverages, and Latin Cuisines. A highlight of the concentrations is a 15-week semester at CIA鈥檚 California or Texas campus, or other inspiring settings around the globe to explore different cuisines and cultures.
鈥淎 traditional kitchen is like a pirate ship. We like our flames, we like our noise, we have our scars. We鈥檇 like to create a kitchen that鈥檚 more like a luxury yacht.鈥濃擩onathan Zearfoss, professor of culinary science, the 杏吧原创
2013: CIA opens The Bocuse Restaurant, which gives students the chance to create and serve new interpretations of classic French cuisine in a stunning open kitchen and sleek modern dining room. Students use sous-vide techniques, prepare liquid nitrogen ice cream table side, and learn a variety of exciting and innovative new skills.
2014: The Marriott Pavilion opens its doors on the New York campus. With its 800-seat Ecolab Auditorium and state-of-the-art conference facilities, the Pavilion will bring more professionals and visitors to campus than ever before, host world-renowned conferences, and provide a wide variety of new educational experiences for students.
杏吧原创 also introduced a new bachelor鈥檚 degree major in applied food studies, which uniquely prepares graduates to influence the future of food. Students in this program gain expertise in food systems, policy, and local and global food issues as they prepare for careers in advocacy and policy-making organizations, health agencies, restaurant kitchens, and food industry councils.
2015: CIA cracks open The Egg, its one-of-a-kind new student dining venue housed in the expanded Student Commons on the college鈥檚 New York campus. The same year, CIA launches The Food Business School, its center for executive education.
2016: An exciting evolution of CIA bachelor鈥檚 degree program comes to fruition, as the college confers its first Bachelor of Business Administration degrees to students majoring in food business management. The internationally recognized BBA gives CIA graduates an even greater advantage as they pursue advanced degrees and/or career opportunities.
In addition, the college expands its California campus operations to include Copia, the former center for food, wine, and the arts in downtown Napa. offers the ultimate adventure for foodies, including a variety of dining choices, classes, demos, and entertainment options.
2017: The college launches its new bachelor鈥檚 degree major in hospitality management, opening doors for students to become leaders in this fast-growing segment of the food business. They learn the business of managing elite hotels, restaurants, resorts, and other top hospitality sites, and study event planning, tourism, and beverage production services.
2018: The college introduces its first 鈥攁nd its first primarily online degree offering鈥攚ith the . The program includes three short residencies at the New York campus and CIA at Copia in Napa, CA. It examines subjects like food systems, leadership, business fundamentals, marketing, real estate, and law鈥攁ll through the prism of food, beverage, and hospitality.
杏吧原创 also unveils its first-ever premium membership service, .
2019: The college expands its graduate offerings to include the at CIA at Greystone in St. Helena, CA. The Napa Valley provides the ideal setting for this unique wine program that explores the lifecycle of a bottle from marketing to distribution and from restaurants to retail鈥攇iving graduates broad expertise that鈥檚 in high demand in the food and beverage world.
2020: CIA introduces its second online degree program, the online bachelor鈥檚 degree in food business leadership specifically for graduates of the college鈥檚 associate degree programs. The program offers a carefully designed mix of in-depth food- and beverage-focused management, business, and liberal arts courses that prepare students to take their place as leaders in the food world.
A vision for the future: Still the world鈥檚 premier culinary college…and getting better all the time.
鈥淲e have a tremendous legacy, a deep reservoir of faculty and staff talent, unsurpassed facilities, and an alumni network of leaders and future leaders. (Our) mission is to take a great institution and make it even better. In doing so, we will move in some new and quite exciting directions.鈥濃擠r. Tim Ryan, former president, the 杏吧原创
鈥淐IA today really brings us the future. The faculty turns out great young people who really understand what it takes to become a professional, to become somebody who wants to achieve something.鈥濃擶olfgang Puck, world-renowned chef, restaurateur, and philanthropist
鈥淭he 杏吧原创 has a rich and long tradition of offering the highest quality culinary education possible. I foresee the school continuing to shape many of our new leaders of the food industry well into the future.鈥濃擳homas Keller, chef and owner, The French Laundry, Bouchon, and Bouchon Bakery