Ask the CIA Experts

The Culinary Institute of America has more than 125 chef-instructors from 16 countries, and the highest concentration of American Culinary Federation Certified Master Chefs (CMCs) anywhere in the world. Our chefs and faculty are available for interview on a variety of subjects, and they are only a phone call or an e-mail away. Whether you are seeking an expert on basic baking & pastry or advanced culinary techniques, or perhaps trends in restaurant business or popular culture, table service, wine, health and nutrition – CIA chefs add spice to any story!

To request an interview with faculty at any of our four campuses, please call Jeff Levine at 845-451-1372, or e-mail at j_levine@culinary.edu.

Below is a sampling of the CIA's Chef/Faculty experts, as well as examples of the subjects they can speak to:
 

Dr. Tim Ryan, President, The Culinary Institute of America & Certified Master Chef (CMC) Dr. Ryan is the fifth President of The Culinary Institute of America (CIA), having assumed the presidency on November 1, 2001. A 1977 graduate of the CIA, Chef Ryan is the first alumnus and first faculty member to rise through the ranks to President. Prior to becoming college president, Dr. Ryan was the CIA's executive vice president. His responsibilities in this role included supervision of all of the college's degree programs and continuing education, the CIA's intellectual... Read more >

Adam Busby Director of Education, Greystone The CIA at Greystone Global Culinary Trends	Iliana de la Vega Chef-Instructor The CIA San Antonio Bilingual: Spanish/English Latin Cuisines Indigenous Mexican Techniques	Greg Drescher Vice President—Strategic Initiatives & Industry Leadership The CIA at Greystone Global Culinary Trends
Mark Erickson '77 Vice President—Dean of Culinary Education Hyde Park, NY Transfats Health & Wellness	John Fischer '88 Associate Professor in Hospitality and Service Management Hyde Park, NY Wine & Food Pairing Table Service Restaurant Operations	Francisco Migoya Associate Professor in Baking and Pastry Arts Hyde Park, NY Frozen Desserts Café Operations Play video clip >
Jennifer Purcell '96 Associate Dean for Restaurant Education and Operations Hyde Park, NY Restaurant Operations Wine Service	Brannon Soileau '91 Lecturing Instructor in Culinary Arts Hyde Park, NY Basic Cooking Skills Development Cajun and Southern Cuisines	Tom Vaccaro '85 Senior Director for Baking and Pastry Education Hyde Park, NY Transfats in Baked Goods, Baking and Pastry Techniques Play video clip >
Richard Vergili Professor in Liberal Arts Hyde Park, NY Food Safety and Sanitation