What culinary students like about the CIA : Why you should choose the CIA

The CIA campus features students from many different cultures and countries, and is almost equally divided between students coming right out of high school and those with prior degrees or work experience. This extraordinary diversity greatly enhances the learning experience for all.

"When I was a sophomore, my home ec teacher, who was a CIA graduate, took us on a field trip to The Culinary," Jessica says. "Before the trip, I didn't even know that you could have a career in baking and pastry. As soon as I stepped off the bus, I knew this was where I wanted to be, that this was what I wanted. When I found out that the CIA had a baking and pastry degree, I didn't even look into anything else."

Jessica Hergenrother '07
B.P.S. Baking & Pastry

"I applied to the CIA thinking 'why would they accept me?' Once I got my acceptance letter, that changed everything, instantly. Don't doubt yourself or your dreams and goals. Be confident about who you are, and work hard for what you want. If you want an intense experience and the opportunity for endless knowledge, come to the best-The CIA!"

Jessica Briggs '07
A.O.S. Baking & Pastry

Listen to our podcasts and learn what its like to be enrolled in the world's premier culinary college 's degree programs directly from our students.

• Part 1: The CIA experience.
• Part 2: Life on and off campus.
• Part 3: An interview with CIA Alumna Cat Cora.
• Part 4: An interview with CIA Alumnus Duff Goldman.
• Part 5: An interview with CIA Alumnus Michael Symon,
     winner of Food Network's The Next Iron Chef.
• Part 6: An Interview with CIA Alumni Ilan Hall and Hung Huynh,
     winners of Bravo's Top Chef seasons 2 and 3.
• Part 7: An Interview with CIA Alumnus Dan Coudreaut,
     Director of Culinary Innovation for McDonald's USA.
• Part 8: An Interview with CIA Alumna Sara Moulton,
     Executive chef for Gourmet magazine.
• Part 9: An Interview with CIA Alumnus Steve Ells,
     founder and CEO of Chipotle Mexican Grill.
• Part 10: An Interview with CIA Alumnus Johnny Iuzzini,
     NYC's "Sexiest Chef."
• Part 11: An Interview with CIA Alumnus John Besh,
     award winning chef/owner of 4 New Orleans restaurants.
• Part 12: An Interview with CIA Alumnus Charlie Palmer,
     Chef/Restaurateur of the Charlie Palmer Group.
• Part 13: An Interview with CIA Alumnus Grant Achatz,
     Chef/Owner of Alinea Restaurant in Chicago.
• Part 14: An Interview with CIA Alumnus Scott Conant,
     Chef/Owner of Scarpetta Restaurants.

Do you want to learn more about life at the CIA? Subcribe to our podcast series, Insight from the Inside on iTunes.