Jennifer Speziale is the senior manager—special projects and events in the Office of the President at the Culinary Institute of America. In this role, she works with the Leadership Team to manage ...

Before he ever worked with Jeremy Sewall at Lark Creek, Paul Kahan at Blackbird, Jason Hammel and Amalea Tschilds at Lula Cafe, Chris Pandel at Bristol, and Jared Van Camp at Old Town Social, Yoni ...

It’s the philosophy of Tim Prosinski, foodservice director/chef at the Berlin Public Schools in Connecticut, that if schools are committed to teaching kids the right way to apply math and science, ...

“Volunteer for every event and get to know as many people on campus as possible. Those connections will serve you well in the future.” Growing up in Tivoli, NY, the youngest of four children, Tim ...

In success, as in many things, timing often plays a major role. You could say that Sonia Arias is blessed with impeccable culinary timing. From the instant she and Jared Reardon met and fell in love ...

Chef DiSpirito opened his premier restaurant, Union Pacific, in 1997 in New York City to widespread critical acclaim. The New York Times gave the restaurant a three-star rating in 1998, saying, “Mr.

“CIA has the most appealing program and offers the most hands-on experience.” Rio de Janeiro native Chef Rafa Costa e Silva started out as an investment banker. “I graduated with a bachelor’s degree ...

“Come with an open mind, a desire to learn and you will have the best experience of your life.” Rachel Gurjar ’15 is the test kitchen manager and food editor of The Feedfeed website, an online forum ...

“At CIA it’s all about your attitude. Life is 10 percent situation and 90 percent attitude. I dove right into school and loved it the whole time.” Peter Ziegelmeier has what some people would call a ...

When you think of a magazine editor, the image of a red marker slashing through a writer’s much-loved words comes to mind. And that image—tempered by the fact that most editing is now done on the ...

With seven years experience as director of food product development at Starbucks and years as director, menu and product development for Olive Garden, Mark began to recognize an unfilled niche when it ...

The Menus of Change® Leadership Summit, run jointly by CIA and the Harvard T.H. Chan School of Public Health, has never lacked for ambition, and this year the room delivered on it. The theme was ...