8th Annual Thomas Keller Golf Classic

12th Annual Menus of Change Leadership Summit

Filming of Next Gen Chef

Dedication of Kikkoman Terrace

CIA Goes to Hawaii

Naming of the North and South Gates

Tim Ryan Student Commons

The Inauguration of CIA President Michiel Bakker

The Dedication of John C. Metz, Sr. Courtyard

26th Annual Worlds of Flavor

Launch of Culinary Therapeutics Master’s Program

Bakeshop 9 Becomes Baxter/ITW Bakeshop

The Hospitality Academy at CIA San Antonio

Blackberry Farm Theatre Dedication

Fast Casual Dining Experts Share Career Insights with ACAP Students

CIA at Copia Hosts the Reel Taste Awards

18th annual CIA Leadership Awards

CIA Consulting Trains School Food Professionals

Over $4.5 million Given in Student Scholarships

8th Annual Thomas Keller Golf ClassicOn June 9–10, 2024, the Culinary Institute of America and Chef Thomas Keller welcomed more than 250 friends and supporters to the CIA at Copia for the 8th Annual Thomas Keller Golf Classic. The event began with an elegant dinner and live auction on Sunday evening, followed by a spirited and friendly round of golf the next day at Silverado Resort. The weekend celebration raised over $600,000 in support of CIA Greystone student scholarships and highlighted Chef Keller’s enduring commitment to supporting future culinary leaders along with the collective generosity of the CIA community in advancing student success.

12th Annual Menus of Change Leadership SummitMore than 300 thought leaders, sponsors, faculty, students, and innovators convened at the CIA’s New York campus for the 12th Annual Menus of Change® Leadership Summit. This premier industry gathering showcased groundbreaking strategies and forward-thinking solutions shaping the future of foodservice. Through dynamic sessions and open dialogue, participants explored how culinary innovation and menu strategy can drive progress in sustainability, nutrition, and climate responsibility. The summit reaffirmed the CIA’s role as a global leader in uniting chefs and other foodservice professionals to build a more sustainable and delicious future.

Filming of Next Gen ChefIn July 2024, Netflix spent three covert weeks at the CIA’s New York campus to film Next Gen Chef, a culinary competition series celebrating rising talent in the food world. CIA faculty and staff participated as extras and enjoyed tasting exceptional dishes prepared by a new generation of visionary chefs, including several CIA alumni. The experience brought excitement and pride to the CIA community, showcasing the CIA’s influence on culinary innovation and media. When Next Gen Chef premiered on September 17, 2025, it quickly captured audiences nationwide ─ breaking into Netflix’s Top 10 TV shows within just three days of its debut.

Dedication of Kikkoman TerraceThe CIA at Greystone dedicated the new Kikkoman Terrace on September 23, 2024, celebrating nearly 40 years of partnership with Kikkoman. President and CEO Masanao Shimada and members of the Kikkoman leadership team joined CIA representatives for the ceremony, which highlighted Kikkoman’s long-standing support across CIA campuses, programs, and events ─ including the Kikkoman Teaching Kitchen, every Worlds of Flavor International Conference and Festival since its inception, digital media initiatives, and extensive gift-in-kind contributions. The terrace, made possible through Kikkoman’s latest leadership gift, symbolizes shared values of tradition, innovation, and educational excellence.

CIA Goes to HawaiiIn September 2024, CIA Consulting launched a three-year partnership with the Culinary Institute of the Pacific at Kapiʻolani Community College in Hawaii. This collaboration offers a series of immersive, week-long professional development programs for both working chefs and aspiring culinary professionals. The curriculum emphasizes culinary foundations and global cuisines through the lens of āina ─ the Hawaiian concept of honoring the land by using locally sourced ingredients to create dishes with global flavor profiles. This initiative reflects the CIA’s commitment to advancing culinary education worldwide and promoting sustainable, place-based cooking that celebrates Hawaii’s rich cultural and agricultural heritage.

Naming of the North and South GatesIn summer 2024, the CIA’s New York campus unveiled the beautifully constructed North and South entrance gates, made possible through the generosity of Chef Thomas Keller and Francesco and Mary Giambelli. The new gates were designed to reflect the prestige of the institute and provide a visual that would welcome visitors to campus. On October 15, the North Gate was dedicated to the Giambellis, proud Italian immigrants and longtime CIA supporters whose foundation has helped many students pursue their education. The following day, the South Gate was dedicated to Chef Keller, trustee emeritus and one of America’s most celebrated chefs, in recognition of his enduring commitment to culinary education. Together, these gateways stand as lasting symbols of gratitude, tradition, and community at the CIA.

Tim Ryan Student Commons On October 16, 2024, President Michiel Bakker, Board Chair John Metz Jr., and the CIA community gathered to honor Dr. Tim Ryan, the college’s longest-serving president, by dedicating the Student Commons in his name. During his more than three decades of leadership, Dr. Ryan championed innovation, global collaboration, and academic excellence, shaping the CIA into a world leader in culinary education. His visionary work advanced the college’s focus on health, sustainability, and ethical food practices. Dr. Ryan shared that it was important to him for students to have a welcoming space to gather, recharge, and share meals together, embodying the spirit of community he cultivated.

The Inauguration of CIA President Michiel BakkerOn October 17, 2024, the Culinary Institute of America proudly welcomed Michiel Bakker as its sixth president. The Marriott Pavilion Auditorium came alive with students, faculty, staff, Fellows, alumni, and distinguished guests during a spirited inauguration ceremony. President Bakker brings more than 30 years of global leadership in the food and hospitality sectors, including over a decade at Google, where he advanced workplace strategy, food programs, and sustainability initiatives. He has also contributed to the CIA as an advisory council member for the Sustainable Food Systems master’s program and the Menus of Change® initiative, underscoring his commitment to innovation, sustainability, and culinary excellence.

The Dedication of John C. Metz, Sr. CourtyardOn October 24, 2024, the CIA dedicated John C. Metz, Sr. Family Courtyard at Roth Hall on the New York campus. John Metz, Sr. was a trailblazer in foodservice management and founder of Metz Culinary Management. His family, including board chair emeriti, John Metz, Jr ’92, has been a major contributor to the CIA’s mission of supporting students.

26th Annual Worlds of FlavorThe CIA hosted the 26th Annual Worlds of Flavor International Conference and Festival: Borders, Migration, and the Evolution of Culinary Tradition, November 6–8, 2024, at the CIA at Copia. Chefs and food leaders from across the United States and around the globe gathered in Napa, CA to explore how culinary traditions evolve through movement, cultural exchange, and innovation. This year marked the first-ever Worlds of Flavor session dedicated to Polish foodways, adding a new dimension to the program’s global reach.

Launch of Culinary Therapeutics Master’s ProgramIn January 2025, the Culinary Institute of America announced its groundbreaking Culinary Therapeutics master’s program. This innovative, two-year, 30-credit program offers a chef’s perspective on evidence-based nutrition science, combining rigorous academic study with practical culinary applications. Students explore nutrition and optimal diet theory, integrate health and wellness systems, and develop expertise in therapeutic meal planning. By bridging the culinary and health sciences, the program prepares graduates to lead transformative initiatives that promote wellness, improve dietary outcomes, and redefine the role of chefs in health-focused innovation. The inaugural class began their study in September 2025.

Bakeshop 9 Becomes Baxter/ITW BakeshopThis past January, ITW Food Equipment Group dedicated the Baxter/ITW Bakeshop (Bakeshop 9 in the Student Recreation Center) at our New York campus. In attendance were Group President Markus Glueck; Sr. VP of US Sales Gary Simpson; Director of Consultant Services Shayne Varnum; and General Manager, Baxter & Gaylord Brands Juan Carlos Mendez. The dedication came after a major renovation in which ITW outfitted the space with a combination of gifted equipment represented by the Baxter, Hobart, Traulsen, and Vulcan brands valued at close to $1M.

The Hospitality Academy at CIA San AntonioIn February 2025, San Antonio’s Hospitality Academy formally joined the Culinary Institute of America as part of its expanding non-degree program offerings. Established in partnership with the CIA and Pearl food and beverage operators, the program is dedicated to developing essential professional hospitality skills for those entering or advancing in the industry. To support its growth, the CIA added two lecture classrooms and dedicated office space for three team members. This investment strengthens the CIA’s commitment to providing a comprehensive pipeline of talent and enhancing training opportunities across the broader hospitality sector.

Blackberry Farm Theatre DedicationOn April 2, 2025, CIA’s President, Michiel Bakker, and Chancellor, Dr. Tim Ryan, welcomed Mary Celeste and Sandy Beall of Blackberry Farm to the New York campus for the dedication of the Blackberry Farm Theatre. Situated in Roth Hall’s main hallway, the classroom is highly visible to students, faculty, staff, and the many visitors who dine in CIA restaurants or attend recreational classes. The dedication also marked the launch of the Sam Beall Fellows Program, offering CIA students a semester of immersive learning at Blackberry Farm. Students gain hands-on experience in farm-driven fine dining, sustainable agriculture, and luxury hospitality at one of the world’s most celebrated Relais & Châteaux properties.

Fast Casual Dining Experts Share Career Insights with ACAP StudentsIn April 2025, the CIA hosted the Healthy Menus R&D Collaborative (HMC) Spring Meeting, at the CIA at Copia. As part of the program, HMC culinary leaders from companies including Panera Bread, Sodexo, and Dole Packaged Foods participated in a moderated panel designed specifically for students in the CIA’s Accelerated Culinary Arts (ACAP) program. The session offered valuable insights into career development, industry expectations, and effective job-search strategies, giving students direct access to seasoned professionals shaping high-volume menu innovation. This crossover between HMC experts and CIA students reflects the Collaborative’s commitment to advancing talent development alongside culinary excellence and industry-wide impact.

CIA at Copia Hosts the Reel Taste AwardsFrom May 1–3, 2025, more than 600 people attended the inaugural Reel Taste Awards hosted at the CIA at Copia. The event was a three-day celebration of the intersection of food, culture, and storytelling. In partnership with Netflix, the event brought together chefs, filmmakers, and creatives for screenings, panels, and immersive dining experiences. Top honors were awarded to Chef’s Table: Legends creator David Gelb, Jiro Dreams of Sushi, and Feeding Tomorrow. Culinary icons Alice Waters, Jamie Oliver, and Thomas Keller made special appearances, highlighting the event’s prestige. The Reel Taste Awards exemplify the CIA’s commitment to celebrating innovation, creativity, and the power of culinary storytelling.

18th annual CIA Leadership Awards The 18th annual CIA Leadership Awards were held on May 5, 2025, at New York City’s Ziegfeld Ballroom, welcoming more than 530 guests to honor five Taste Makers ─ changemakers shaping the food, beverage, and hospitality industries. Honorees included Elizabeth Blau, Brandon Chrostowski ’06, Ann Cooper ’79, I. Pano Karatassos ’60, and Marcus Samuelsson. Several alumni participated as guest chefs, including Victoria Androsz ’22, Brandon Collins ’01, and Gary Donlick ’90, while other noteworthy alumni attended as guests Rocco DiSpirito ’86, David Burke ’82, Charlie Palmer ’79, and JJ Johnson ’07. The event raised $1.2 million for CIA student scholarships, celebrating the community’s dedication to cultivating the next generation of culinary leaders.

CIA Consulting Trains School Food ProfessionalsCIA Consulting continued to lead transformative training initiatives for school food professionals. Beginning with a Cabrini Foundation grant, CIAC and the Healthy Kids Collaborative developed a five-day curriculum to promote scratch cooking in school cafeterias. The program was quickly adopted by national organizations such as the Urban School Food Alliance and the Institute of Child Nutrition. Following California’s release of $750 million in Kitchen Infrastructure and Training grants, CIAC trained hundreds of school food service workers in the state. Most recently, CIAC partnered with Virginia to train over 2,000 managers and cafeteria staff, while continuing collaborations across districts in Texas, New York, Hawaii, and beyond, advancing healthy, high-quality school meals nationwide.

Over $4.5 million Given in Student ScholarshipsMore than 90% of CIA students rely on some form of financial support to pursue and achieve their professional dreams. During the 2024–25 fiscal year, 1,600 scholarships were awarded totaling $4,689,838.83. The 2024 Leadership Awards scholarship auction, the Chuck Williams Legacy Fund, the Thomas Keller Golf Classic Scholarship, and the Run for Your Knives Scholarship fund brought in the highest totals for students.

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