After 27 years at the Culinary Institute of America, Chef Schneller is retiring—and before he stepped away, we knew we had to capture one last video in Schneller’s cellar. 👨‍🍳 Through his work teaching Meat Identification, Fabrication, and Utilization and Seafood Identification and Fabrication, Chef Schneller shaped generations of students not just with technique, but with purpose—instilling respect for the product, the producer, and the responsibility that comes with the craft. “I often have

At The Culinary Institute of America, there’s a new connection around every corner—from the halls to the kitchens to campus events. With clubs, organizations, and a community built around shared passion, friendships form as easily as the work does. When you’re surrounded by people who care about the same craft, you don’t just make friends—you build your circle. The time is now and it all starts here. 🎓 Apply now and join what’s already in motion.

New York Accepted Student Days are almost here. 🎉 Future #IDecidedCIA students — this is your moment to step into what’s next at the Culinary Institute of America. From connecting with classmates who share your passion for food, to experiencing a live cooking demo, to meeting inspiring #Proud2bCIA alumni like Robert Danhi ‘91, Daniel Guisti ‘04, or Kersti Bowser ‘01— this day is designed to show you what it truly feels like to be part of the CIA community. This isn’t just a visit. It’s a glimps

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Danish Pastry Recipes and Techniques at The Culinary Institute of America

Chef Ro's Shrimp and Grits: A Culinary Institute of America Recipe