Your Next Adventure!
Embark on the most important, exciting and delicious journey to make your mark in the international culinary space! A perfectly curated curriculum filled with the right ingredients to guide your passion, interest and imagination in the USA. Each campus offers its own blend, mixture and feel that is unique to everyone while keeping in mind the importance of a close knit community bound by their common passion for food. It’s college life with a culinary twist!
CIA has time and again produced the most decorated professionals in the culinary space. Across the globe, our alumni have used their skills and expertise to make a crucial mark in this industry through various ventures. Our esteemed list of 50,000 alumni have made a huge impact in this space to create the most influential personalities whom aspiring culinary experts look upto. Earn a degree from The Culinary Institute of America and join this esteemed network. Our alumni from India, which includes the likes of Vikas Khanna, have been extremely successful in this space.That means you’ll have thousands of top professional connections on the day you graduate! Get to know some of our alumni stories below and learn how the CIA positioned them for career success.
Vikas Khanna's Journey From Amritsar To America
When he opened his Indian restaurant Junoon in New York, the award-winning Michelin Star chef, restaurateur, and Masterchef judge Vikas Khanna became the toast of the city.
His path from Amritsar Lawrence Gardens, where he started a thriving catering company at the age of 17, to the White House is one of grit, drive, and a lot of endurance. Deutsche Welle News and Gazette Review named him one of the Top 10 Chefs in the World. In an interview with braingainmag.com, he said a degree from a prestigious culinary school completes your education.
They train you for leadership jobs in the food business with programmes that cover restaurant management, finance, and marketing, in addition to making you put in hours in the kitchen or bakery.
“I asked one of my instructors at the hotel school which was the best culinary school in the world and without batting an eye he said The Culinary Institute of America. It was this that started my quest, hunger, and passion to experience this education and I never turned back.” she says.
Parr has received multiple industry honours, including the James Beard Best New Restaurant Award for RN7, a James Beard Cookbook Award for Secrets of the Sommeliers, a book he co-authored, and a Beard Award nomination for Outstanding Wine & Spirits Professional.
“When I finally decided to become a chef, there was only one choice of college to attend—the CIA. It is quite simply, the best. Every chef-instructor is at the forefront of his or her subject and getting mentored by them is nothing short of a dream.”
“I can safely state that enrolling at CIA was the best decision I’ve ever made, and my family can as well.”
Mad Over Donuts (MOD), which is presently open in the Great India Place Mall, was founded by Kishi Arora and Lokesh Bharwani, who thought that the doughnut had immense potential in the Indian market.