Culinary Institute of America Top Questions

the amount of diversity that is in and around CIA was very surprising. It is a good thing, it allows you to learn about different cultures from around the world.

The self determination and love for food that are in the people who attend it. It is the students who have the drive and exhilaration for this "subject matter" of food, and the culture that follows it, and though the chefs and instructors are known and respected people in the cooking world, they are only the guides in our self journey for knowledge.

I believe the best thing about my school is that everyone that going to this school is here for the same reason. Everyone love everything about food. For everyone here, food is a way to express themselves and make others happy. I love how everyone at this school enjoys what they are doing and through that build special friendships. It is amazing how close you become to all of your classmates and the chefs, it is like an extended family.

because most of the classes are held in a kitchen, there are extreme amounts of hands-on work

I consider the short classes the best thing about my school. Each block or class is three weeks which allows us, as students, to constantly learn new things everyday. It definitely makes every day a challenge within itself.

I think the best thing about my school is the type of on hands experience and the Chefs really care about giving us the proper education.

Ive learened so much here and not even realized it. There are alot of outlooks of people to get to know and really help you get your foot in the door of your future career.

The amazing chef we have the oppurtunity of learning from!

The networking and socializing with alumni in our industry is very helpful and provided through our school lectures and career services. Since this school has been open the alumni have gone out to the industry and become famous chefs, celebraties, and entrepreneurs. We have the privlege to be part of this alumni group that is spread all over the world.

There are so many Chefs and students from so many backgrounds that you can learn more than is a smaller school with less or little exposure to people who can change your life.