Read more about François Leroux Joins the Culinary Institute of America. Hyde Park, NY, January 29, 2026 – The Culinary Institute of America (CIA) today announced the appointment of François Leroux as ...

“I liked what I was doing so much I decided to make it a career and applied to CIA.” Gower Lane always enjoyed working with his hands. He loved tinkering with cars so much that he pursued a degree in ...

“I knew CIA was the best. I wanted to achieve pastry excellence and CIA gave me the skills to reach for my goal.” From an early age, Ginger Elizabeth Hahn was curious about cooking but it was a summer ...

Like many CIA freshmen, Eddie Ledesma arrived on campus with aspirations of becoming an executive chef. But after returning from internship, he discovered his true ...

Texas native Chad Robertson didn’t set out to be a maverick of the baking world when he enrolled in the Culinary Institute of America in Hyde Park, NY. “I figured if I learned how to cook, I’d always ...

Dave Peacock studied baking and pastry arts at CIA making chocolate in class with Chef Peter Greweling and learn the fine art of bread baking from Chef Richard Coppedge. He would spend long days ...

Fatima Ali traveled across the world to her new home at CIA with only a passport, three suitcases, and a dream. And despite social pressure in her native country of Pakistan to pursue an “auspicious” ...

François Leroux is vice president of consumer businesses and the chief guest experience officer at the Culinary Institute of America, where he leads the institution’s portfolio of consumer-facing ...

“There is a very strong sense of professionalism and commitment to excellence at CIA. I feel the students were all motivated to learn and there was a great sense of support and camaraderie. Everyone ...

“I’ve taken my cakes to a new level with a combination of the technical skills I learned at CIA and my love of pushing the limit with art.” As a child, Derek’s family had encouraged him to create ...

“From knife skills to sauces to product identification and cooking techniques, the curriculum builds your skills by levels as you move through the classes and you develop your core discipline. CIA ...

A graduate of CIA’s wine and beverage program, Diane loves to use what she learned to recommend the perfect wine. “My favorite kind of customer,” says Diane, “is the one saying ‘I’m making this recipe ...