If you work in the kitchen, are you a chef, or are you a cook? It’s a simple question, but the answer depends on your position, responsibilities, and even what type of kitchen you’re working in.

Scott Ota is a lecturing instructor of Hospitality and Service Management at CIA San Antonio, where he teaches beverage strategy, hospitality leadership, and the role of beverage programs in building ...

Michael Lederman is chief digital and technology officer (CDTO) at the Culinary Institute of America, where he leads the college’s digital, data, and technology strategy. In this role, oversees CIA’s ...

You love food and drink and the joy and camaraderie of a good meal. You enjoy it enough that you are thinking about a culinary career, but you’re not sure you want to spend your life behind the stove ...

Christopher Aquilino is vice president of workforce development and industry solutions at the Culinary Institute of America. In this role, he helps shape the future of work, positioning CIA as the ...

Ready to start your culinary journey? If you want to excel in the food or hospitality industries, you need more than just the basics—you need the advantage of a culinary education. Earning your ...

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 ...

Mike Lee, the food futurist, founder, and author spoke at last month’s Menus of Change® leadership summit at the Culinary Institute of America in Hyde Park, NY, offering his vision for what 2035 may ...

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 ...