Chef Chad Schafer is the senior director of culinary innovation & commercialization at McDonald’s USA. As a member of the Menu Innovation Team, Chad has led the development of the Grand Mac and Mac Jr ...

It was while studying in CIA’s library that Charles LaMonica ’79 first began to recognize that Sally Lewis ’79 was his soul mate. And while he won’t divulge exactly what he said standing there among ...

“CIA is the premier culinary school for a reason. It takes devotion, self-discipline, and commitment from start to finish. Being a student here requires you to have a desire for service in the ...

“CIA gave me all the tools I needed for a career in this exciting field and now I get to pass that on to my students.” The old adage, “you can’t go home again,” does not apply to Brittany Moler. Born ...

“My time spent at CIA was the best all-around experience; it set me up for a lifetime of learning.” Growing up, Brook Harlan, a culinary arts instructor for Columbia Area Career Center, was influenced ...

What is your favorite dish to create? I enjoy making petits gateaux. They may look simple and elegant on the outside, but under that glistening glaze, there are layers upon layers of different flavors ...

What is your favorite dish to create? It changes all the time. Bo ssam is always fun to make, and I just started getting into baking bread. I’m still very much an amateur but I have a very healthy ...

When Brandon Rice’s mother took over his grandfather’s flower shop in Roanoke, VA seven-year-old Brandon began cooking for his family. This unexpected turn of events started him down a path that would ...

My nutrition background is incredibly handy but I couldn’t be doing what I’m doing without the hands-on culinary training I had at CIA. My culinary education was a vital piece in this experience ...

When Stephen Robertson ’72, owner of Hells Canyon Winery in Idaho, told his daughter Bijou “making wine is all about being able to taste, and to really taste you have to learn to cook,” she took his ...

“I wanted to be driven toward a higher goal, to find a new level of culinary maturity. I found it as a CIA student.” Bron Smith had plenty of experience, more than a decade as a chef in corporate ...

Chef Bryan Voltaggio is the chef/owner of VOLT, a three-star restaurant located in his hometown of Frederick, MD, which features seasonal entreés showcasing classic flavor combinations prepared with ...