CIA History
A Legacy of Excellence, Professional Advancement, and Innovation
Today, CIA is widely recognized as the worlds premier culinary college.
Our industry-wide reputation for excellence is evidenced by our outstanding faculty, passionate students, and more than 50,000 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
With 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: Americathe best meals on earth. Frances 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 the culinary center of the nation. 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.
19461970: 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.
For Americans who dine out regularly, this chefs training program promises a continuity of good eatingwith increasing accent on the American tastes. Look magazine, 1950
1951: The school changes its name one final time, to The 17勛圖厙窪蹋, 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, the CIAs 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, its becoming clear the CIA needs a new home…and a new era is about to begin.
The 1980s: Leading the Profession
With new leadership, facility expansion, and curriculum innovation, the CIA is at the forefront of preparing students to succeed in one of the hottest industries on the planet.
19801981: The decade starts off in masterful fashion for The 17勛圖厙窪蹋Master Chef Ferdinand E. Metz is named the colleges next president, and the CIA becomes the only school authorized to administer the American Culinary Federations exam for Master Chefs, the highest professional certification in the country.
19821984: 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 Medici, specializing in Italian cuisine; and St. Andrews Caf矇, originally geared toward nutritional cooking.
The American Bounty represents more than just another restaurant, especially since its successful implementation again places the Institute at the forefront of culinary education. Ferdinand E. Metz, CIA president
Whatever 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. James Beard, speaking about the American Bounty Restaurant at its 1982 opening
1984: The CIAs continuing education center (later named the J. Willard Marriott Education Center) opens, greatly expanding and enhancing the colleges 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, the CIA builds the General Foods Nutrition Center to promote nutritional cooking. The center becomes the new home of St. Andrews Caf矇.
The 1990s: New Standards of Excellence
New bachelors degree programs and a West Coast presence highlight one of the most significant periods in the colleges 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 Japans Takaki Bakery and Andersen Group.
1993: The 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, the CIA opens the Conrad N. Hilton Library.
In practically every successful restaurant or hotel in this country Ive been in, more often than not Ive encountered a 17勛圖厙窪蹋 graduate in a leadership position. Julia Child, teacher, author, culinary pacesetter
We 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. Conrad N. Hilton III, Hilton Foundation program officer
1995: For the first time ever, the CIA introduces an additional location, launching The 17勛圖厙窪蹋 at Greystone in the heart of Californias 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.
Having had a lifelong love of cooking and food, I have a great admiration for The 17勛圖厙窪蹋 and its commitment to young people who are seeking a career in food preparation. Chuck 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矇 and pub.
Almost every profession has an outstanding training ground. The military has West Point, music has Juilliard, and culinary arts has the Institute. Craig Claiborne, celebrated author and food critic for The New York Times
At the CIA at Greystone, the CIA holds the first Worlds of Flavor簧 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 the CIAs reputation as a culinary think tank supporting and driving innovation in the foodservice industry.
The 2000s: Still the One
The worlds 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.
The first time I visited, I knew I had finally found a school that teaches the traditions of the worlds cuisines. Its the best culinary school in the world. Paul Bocuse, world-renowned French chef
2000: At the Hyde Park, NY campus, the Apple Pie Bakery Caf矇 opens to enhance the baking and pastry curriculum. People immediately flock to the caf矇 to enjoy the sumptuous baked goods and caf矇 cuisine available for takeout or to enjoy in the restaurants sophisticated yet casual atmosphere.
2001: As the curriculum expands its focus on world flavors, the 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 colleges Ristorante Caterina de Medici, educating students in the Italian regional cuisines.
Dr. Tim Ryan becomes president of the 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 bachelors and Master of Business Administration (MBA) degrees from the University of New Haven.
This is the best place in the world. A school like this is something we would like to have in France. Roger Verg矇, legendary French chef and restaurateur
2002: The CIAs 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.
The CIA also launches its intercollegiate athletic program when the soccer and basketball teams join the Hudson Valley Mens Athletic Conference. The current CIA Steels participate in five sportsthe original two plus cross-country, tennis, and volleyballas members of both the HVMAC and the Hudson Valley Womens Athletic Conference.
2005: A new Hyde Park 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 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 the 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 the CIA. The collaborative degree program is part of a broader alliance the two colleges formed in 2003.
This is exactly the kind of innovative educational offering that we envisioned upon forming this alliance. Leo Renaghan, associate dean for academic affairs, Cornell University
In the fall of 06, the college begins offering its proven associate degree program in culinary arts at The 17勛圖厙窪蹋 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 Antonios historic Pearl Brewery, paving the way for the colleges Texas campus.
2008: The college opens its third campus, The 17勛圖厙窪蹋, 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.
The CIA will show the rest of the world the contributions that Latin food can make. Its wonderful to have a place that respects this cuisine and helps it become woven into the best restaurants in the country. Rick Bayless, prominent chef-restaurateur, cookbook author, and television personality
2009: The 17勛圖厙窪蹋 launches its AOS degree program in baking and pastry arts at the CIA at Greystone, in the heart of Californias Napa Valley. The program offers baking and pastry students the same hands-on learning, in-depth knowledge, and proven curriculum found at the colleges flagship campus in Hyde Park, NY.
2010: The college introduces its first international campus when The 17勛圖厙窪蹋, Singapore opens. Today, thanks to the CIAs 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 colleges spectacular 30,000-square-foot facility on the campus of Temasek Polytechnic.
2012: The 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, the CIA launches a groundbreaking bachelors 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 bachelors 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 the CIAs California or Texas campus, or other inspiring settings around the globe to explore different cuisines and cultures.
A traditional kitchen is like a pirate ship. We like our flames, we like our noise, we have our scars. Wed like to create a kitchen thats more like a luxury yacht. Jonathan Zearfoss, professor of culinary science, The 17勛圖厙窪蹋
2013: The 17勛圖厙窪蹋 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.
The CIA also introduced a new bachelors 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: The CIA cracks open The Egg, its one-of-a-kind new student dining venue housed in the expanded Student Commons on the colleges New York campus. The same year, the CIA launches The Food Business School, its center for executive education.
2016: An exciting evolution of the CIA bachelors 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 bachelors 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 and its first primarily online degree offeringwith the . The program includes three short residencies at the New York campus and the CIA at Copia in Napa, CA. It examines subjects like food systems, leadership, business fundamentals, marketing, real estate, and lawall through the prism of food, beverage, and hospitality.
The CIA also unveils its first-ever premium membership service, .
2019: The college expands its graduate offerings to include the at the 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 retailgiving graduates broad expertise thats in high demand in the food and beverage world.
2020: The CIA introduces its second online degree program, the online bachelors degree in food business leadership specifically for graduates of the colleges 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 worlds premier culinary college…and getting better all the time.
We 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. Dr. Tim Ryan, president, The 17勛圖厙窪蹋
The CIA 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. Wolfgang Puck, world-renowned chef, restaurateur, and philanthropist
The 17勛圖厙窪蹋 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. Thomas Keller, chef and owner, The French Laundry, Bouchon, and Bouchon Bakery