The Culinary Institute of America

As we adapt to the new normal, innovation is key to survival and the rebuilding of our organizations. This summit is a call to action to embrace needed transformation to create stronger, more equitable food systems and school nutrition programsand healthier, more sustainable and delicious food experiences for our nation’s school children. Speakers: Greg Drescher | Vice President-Strategic Initiatives & Industry Leadership, The Culinary Institute of America | Napa, CA Cathy Powers | Chair, Healthy Kids Collaborative | Akron, OH

Seasons greetings from our Greystone campus! Our California students are getting into the holiday spirit with lots of festive decor. Greystone students, be sure you tag us in your holiday photos for a chance to be featured on our feed :) : @lauren.feldman, @ciagreystonestudentaffairs

A Worlds of Flavor first: watch an exclusive panel featuring CIA students Anushana Sharma and Alych Pedro from the Global Spoons Club as they share their next-generation perspectives on world cuisines, drawing knowledge from their own cultures and their education at the CIA. Not only did Worlds of Flavor attendees have the opportunity to engage with some of the worlds best chefs, they also had the chance to interact with the future of the food industry. Check out the discussion, and make sure to subscribe to our e-mails for more information on upcoming CIA programs: https://www.youtube.com/watch?v=cieWn0zy-6I&feature=emb_logo

Lamb chops that yours truly, along with my classmates, fabricated in class at the CIA! Fun to prepare, more fun to grill and eat - @cadykubicphotography #OnlyatCIA do you get to be involved in every part the culinary process. From fabrication to preparation, to cooking, and - of course - tasting, this is the kind of hands-on experience our students get that make them leaders in the world of food.