The CIA

Official Twitter Feed of The Culinary Institute of America, in Hyde Park, NY, the World's Premier Culinary College. #proud2bCIA #CIAGrad

[The CIA @CIACulinary]

🎓 California AOS Commencement 2:00 pm EST

Congratulations to our incredible #proud2bCIA graduates! Your hard work, passion, and dedication have brought you to this moment — and the future is yours to flavor.

Click link to watch: https://t.co/6RMpDeQTLq

[The CIA @CIACulinary]

🎓 New York AOS Culinary Arts Commencement 1:30 pm EST

Congratulations to our incredible #proud2bCIA graduates! Your hard work, passion, and dedication have brought you to this moment — and the future is yours to flavor.

Click link to watch:https://t.co/sK2rGGXmln

[The CIA @CIACulinary]

🎓 Texas AAS Commencement 11:30am EST

Congratulations to our incredible #proud2bCIA graduates! Your hard work, passion, and dedication have brought you to this moment — and the future is yours to flavor.

Click link to watch:https://t.co/ZrmYRduhGs

[The CIA @CIACulinary]

🎓 New York Bachelor’s Commencement 3pm EST

Congratulations to our incredible #proud2bCIA graduates! Your hard work, passion, and dedication have brought you to this moment — and the future is yours to flavor.

Click link to watch:https://t.co/DLDtCrFycX

[The CIA @CIACulinary]

🎓 California ACAP Commencement | 2PM EST

Congratulations to our incredible #proud2bCIA graduates! Your hard work, passion, and dedication have brought you to this moment — and the future is yours to flavor.

Click link to watch:https://t.co/VeyJX6IF97

[The CIA @CIACulinary]

Paired with rich and creamy green tea olive oil ice cream, the glutinous rice flour used in this mochi cake gives it a fabulously spongy texture. This video was produced by the CIA as an industry service to @iocolivenews.
https://t.co/5D9l7YSjhC

[The CIA @CIACulinary]

This beautiful watermelon consommé with scallop ceviche is made by decanting pureed watermelon, with Pernod and citrus juices. This video was produced by The Culinary Institute of America as an industry service to the @WatermelonBoard.
https://t.co/KtOyiHPj7R

[The CIA @CIACulinary]

Tarator is a creamy Middle Eastern sauce made with walnuts, garlic, lemon and olive oil. This recipe features tarator paired with wedges of smoky charred cabbage. This video was produced by the CIA as an industry service to @iocolivenews.
https://t.co/tW4CPr8VA4

[The CIA @CIACulinary]

Mango + champagne. Mango + curry powder. Mango + basil. Learn how mangos make the perfect pair with spices, herbs, nuts, proteins and spirits. This video was produced by the CIA as an industry service for @Mango_Board. Find a mango flavor pairing guide: https://t.co/yFatNNH0wL

[The CIA @CIACulinary]

Learn how Chef Gustavo Garnica at Cosme, makes tlayudas, a Oaxacan dish comprised of a corn tortilla with all sorts of toppings. This documentary was produced thanks to the generous support and sponsorship of @UnileverFS_NA. Watch the full documentary at https://t.co/VZhsSCrlUy.

[The CIA @CIACulinary]

Chef Magnus Young, ‘16 @ClifWine makes these grilled lamb chops with watermelon molasses, watermelon sofrito, and polenta. This video was produced by the CIA as an industry service to the @WatermelonBoard
https://t.co/wYTLxyttSl

[The CIA @CIACulinary]

This grilled squash banh mi is a vegan sandwich inspired by a traditional Vietnamese banh mi. In this plant-based version, marinated butternut squash takes center stage. This video was produced by the CIA as an industry service to @UnileverFS_NA.
https://t.co/kpGEdnCxoa

[The CIA @CIACulinary]

Chef Madeleine Lais at Shukette restaurant in New York shows us how she makes a smoky eggplant dip called Melitzanosalata. This documentary was produced thanks to the generous support and sponsorship of @UnileverFS_NA. Watch the full documentary at https://t.co/P1l896k3Ay.

[The CIA @CIACulinary]

What looks like prime cut of maguro tuna is actually juicy Watermelon Sushi with Fried Shallots and Ginger Lime Dressing. Learn how to make it with Chef Mai Pham. This video was produced by the CIA as an industry service to the @WatermelonBoard
https://t.co/46eEJYyecX

[The CIA @CIACulinary]

Watch Chef Michaela Duke at Dirt Candy in New York City, show us a creative dish inspired by corn tamales. This documentary was produced thanks to the generous support and sponsorship of @UnileverFS_NA. Watch the full documentary at https://t.co/JRr3UNSkrN.

[The CIA @CIACulinary]

Kickstart 2025 with this flavor-packed and healthful recipe: smoked farro pilaf with spicy, tangy cabbage and carrot kimchi, and a rich poached egg. This video was produced by The Culinary Institute of America as an industry service to @UnileverFS_NA.
https://t.co/3ajuGtnnKe

[The CIA @CIACulinary]

Did you know there are more than 1,000 varieties of mangos? This video was produced by the CIA as an industry service for the National Mango Board. Learn more about mango varieties! https://t.co/X8iRaufwcr

[The CIA @CIACulinary]

This silken tofu bowl is made with house-made tofu topped with roasted mushrooms and sautéed greens. This video was produced by The Culinary Institute of America as an industry service to @UnileverFS_NA.
https://t.co/DTS09PWH4a

[The CIA @CIACulinary]

Did you know there are over 1,000 varieties of mango, varying in color, texture, size, and flavor? This video was produced by the CIA as an industry service for the @Mango_Board. Learn more about mango varieties here: https://t.co/Jn4Cc7jkug

[The CIA @CIACulinary]

Learn how Chef Emilio Cerra makes grilled maitake mushroom tacos at @_oxomoco, a plant-forward Mexican restaurant in Brooklyn. This documentary was produced thanks to the generous support and sponsorship of @UnileverFS_NA. Watch the full documentary at https://t.co/yOPqcKw03G.