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The Culinary Institute of America (CIA) is a private culinary school with its main campus in Hyde Park, New York, and branch campuses in St. Helena and Napa, California; San Antonio, Texas; and Singapore.
The school's third campus opened in 2008 in San Antonio. Two years later, the CIA opened a campus in Singapore consisting of a facility on the campus of Temasek Polytechnic . In 2012, the CIA began offering a bachelor's degree program in culinary science, and in 2014 introduced a bachelor's degree in applied food studies. [ 3 ]
Lawrence Timothy Ryan (born January 16, 1958) is an American chef and the fifth and current president of the Culinary Institute of America (CIA). Ryan, a certified master chef, graduated from the CIA in 1977 and joined the school's faculty in 1982, and later moved to administration before heading the education division.
This page was last edited on 15 January 2025, at 21:11 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
After graduating from culinary school, Pulido worked in a restaurant at Tower of the Americas, after which she found space in a shopping center and renovated it into a restaurant. [4] Pulido owns Ana Liz Taqueria in Mission, Texas in the Rio Grande Valley region, which she opened in 2021. [2] [6] As of 2024 the restaurant has only five tables. [2]
Mar. 12—Garlic pepper crusted ahi tuna with an avocado corn salad and blue corn tortilla chips. Spiced rack of lamb with pesto couscous, tzatziki sauce and fresh cucumber salad.
Johnny Hernandez was born and raised in a community of first-generation Mexican-American families. He attended the Culinary Institute of America in New York. [citation needed] He began his career at various resort destinations, including the Mirage Hotel & Casino in Las Vegas, Nevada, and the Four Seasons Biltmore in Santa Barbara, California.
He retired from the music business in 2005 to pursue other areas of creative writing. He graduated top of his class from the San Antonio campus of the Culinary Institute of America in May 2007. Chris is now a freelance culinary writer and adjunct instructor at the Culinary Institute of America in San Antonio. Dunn is a fan of the San Antonio Spurs.