STAFF & FACULTY

Leaders in Their Field

The most important ingredient in any college's recipe for success is its faculty and staff, and at The Culinary Institute of America, our teaching team is world-class. No other culinary college can match the breadth and depth of knowledge offered by our faculty—more than 130 chefs and instructors from 16 countries, many of them industry leaders.

At the CIA, the person standing at the head of your class or directing your academic program might be:

• A Master Chef, Pastry Chef, or Baker certified by the prestigious American Culinary Federation;
  the CIA has more ACF-certified master chefs than any other college in the world
• The winner of the Culinary World Cup or the Gold Medal at the Culinary Olympics
• A published author of acclaimed textbooks or cookbooks
• A respected food resource featured in the latest issue of Bon Appétit, Nation's Restaurant News,
  or Food & Wine
• A savvy management professional with extensive experience in the business of food

When you combine teachers of this caliber with small classes and supportive personal attention, you get extraordinary learning results. They know what it takes to prepare you for the exciting and challenging world that lies ahead.

You can learn more about the extensive credentials and accomplishments of our award-winning faculty and staff by visiting our spotlight archives.