Read more about François Leroux Joins the Culinary Institute of America. Hyde Park, NY, January 29, 2026 – The Culinary ...

François Leroux is vice president of consumer businesses and the chief guest experience officer at the Culinary Institute of America, where he leads the institution’s portfolio of consumer-facing ...

“There is a very strong sense of professionalism and commitment to excellence at CIA. I feel the students were all motivated to learn and there was a great sense of support and camaraderie. Everyone ...

“I’ve taken my cakes to a new level with a combination of the technical skills I learned at CIA and my love of pushing the limit with art.” As a child, Derek’s family had encouraged him to create ...

“From knife skills to sauces to product identification and cooking techniques, the curriculum builds your skills by levels as you move through the classes and you develop your core discipline. CIA ...

A graduate of CIA’s wine and beverage program, Diane loves to use what she learned to recommend the perfect wine. “My favorite kind of customer,” says Diane, “is the one saying ‘I’m making this recipe ...

“I really value the experience I had at CIA. The school gives you more experience in two years than you could get after many years in the industry. I try to be as much of an ambassador for the school ...

As the global leader in culinary education, CIA was the perfect starting place for a competition to find the leading chef of the next generation. Learn more about faculty and alumni appearing on the ...

Vice President—Research and Development, Outback Steakhouse and Fleming’s Prime Steak Chef Clifford Pleau is the vice president of research and development for all of the Outback Steakhouse and ...