Follow along as students share their experiences—from the apiary to the farmers market and even harvesting fresh veggies for class projects! There’s no better way to learn than by doing.

Paul Canales ’96 is a lecturing instructor of Culinary Arts at CIA at Greystone, bringing over 25 years of experience as a chef, educator, and entrepreneur. His career spans high-end restaurant ...

Ashley Leal is a lecturing instructor in Hospitality and Service Management at CIA. She joined CIA at Greystone in St. Helena, CA, in 2025, bringing more than 20 years of experience as a hospitality ...

A casual dining innovator, Tim Curci ’87, along with the late Chris Parker, created the St. Petersburg, FL-based Bonefish Grill on January 15, 2000. Bonefish features a “polished casual” atmosphere ...

The Culinary Institute of America boasts the most influential alumni network in the industry—more than 55,000 strong. CIA alumni live, work, and change the face of food in every corner of the globe.

Become A Student Why CIA Student Life Admissions Financial Aid/Tuition Academics Academic Catalog and Calendar CIA Locations Explore CIA Restaurants Wedding and Events Conferences Consulting Executive ...

From chef to entrepreneur to food scientist, there are more careers in food than you might imagine—and many of them begin at CIA. With our food-focused degree programs, you’ll build real skills, ...