Explore jobs
Find specific jobs
Explore careers
Explore professions
Best companies
Explore companies
International Culinary Center history
International Culinary Center company history timeline
1984: The CIA’s continuing education center (later named the J. Willard Marriott Education Center) opens, greatly expanding and enhancing the college’s offerings for food enthusiasts.
In 1986, Chef Nick Malgieri, former executive pastry chef at Windows on the World, and the James Beard award-winning author of five books, was brought on to launch the school's professional baking program.
1988: Continuing to blaze trails in research and education, the CIA builds the General Foods Nutrition Center to promote nutritional cooking.
1990: Responding to a growing industry need for highly qualified, professionally trained baking and pastry chefs, the college opens its new baking and pastry facility.
1993: The CIA completes its transformation into a complete college of higher education when the New York State Board of Regents approves the Institute to offer two Bachelor of Professional Studies (BPS) degrees, in either culinary arts management or baking and pastry arts management.
1995: For the first time ever, the CIA introduces an additional location, launching The Culinary Institute of America at Greystone in the heart of California’s Napa Valley.
When Peter Kump passed away in 1995, an obituary in the New York Times proclaimed him “one of the most influential figures on the American food scene.” It was then that Rick Smilow, an entrepreneur passionate about education and the food industry, acquired the school.
In late 1995, the school opened a new Manhattan location at 50 W. 23rd Street.
1998: The Hyde Park campus feels even more like, well, a campus when the Student Recreation Center is unveiled to benefit student wellness.
In 1999, Chef Malgieri was as one of America's Ten Best Pastry Chefs named by Pastry Art & Design magazine.
2000: At the Hyde Park campus, the Apple Pie Bakery Café opens to enhance the baking and pastry curriculum.
2001: As the curriculum expands its focus on world flavors, the CIA opens the Colavita Center for Italian Food and Wine in Hyde Park.
2004: To accommodate the growing numbers of students and their preference for campus life, Adirondack-style lodges are added on the north end of the Hyde Park campus.
2005: A new Hyde Park focal point is created when Anton Plaza is completed adjacent to Roth Hall, providing a breathtaking view of the Hudson River for special events and student activities, as well as convenient parking for visitors.
Also in 2006, the pilot program for the Center for Foods of the Americas opens in San Antonio's historic Pearl Brewery, paving the way for the college's Texas campus.
2008: The college opens its third campus, The Culinary Institute of America, San Antonio.
The program offers baking and pastry students the same hands-on learning, in-depth knowledge, and proven curriculum found at the college’s flagship campus in Hyde Park, NY. 2010: The college introduces its first international campus when The Culinary Institute of America, Singapore opens.
In addition, the CIA launches a groundbreaking bachelor’s degree program in culinary science in 2012.
2014: The Marriott Pavilion opens its doors on the New York campus.
2016: An exciting evolution of the CIA bachelor’s degree program comes to fruition, as the college confers its first Bachelor of Business Administration degrees to students majoring in food business management.
2018: The college introduces its first graduate degree program—and its first primarily online degree offering—with the Master of Professional Studies in Food Business.
In early 2018, ICE opened a west coast campus in Los Angeles, California, one of the biggest food destinations in the United States The new facility, formerly occupied by Le Cordon Bleu's Pasadena location, was updated to reflect the brand standards of ICE's flagship NYC campus.
Rate International Culinary Center's efforts to communicate its history to employees.
International Culinary Center jobs
Do you work at International Culinary Center?
Does International Culinary Center communicate its history to new hires?
International Culinary Center history FAQs
Zippia gives an in-depth look into the details of International Culinary Center, including salaries, political affiliations, employee data, and more, in order to inform job seekers about International Culinary Center. The employee data is based on information from people who have self-reported their past or current employments at International Culinary Center. The data on this page is also based on data sources collected from public and open data sources on the Internet and other locations, as well as proprietary data we licensed from other companies. Sources of data may include, but are not limited to, the BLS, company filings, estimates based on those filings, H1B filings, and other public and private datasets. While we have made attempts to ensure that the information displayed are correct, Zippia is not responsible for any errors or omissions or for the results obtained from the use of this information. None of the information on this page has been provided or approved by International Culinary Center. The data presented on this page does not represent the view of International Culinary Center and its employees or that of Zippia.
International Culinary Center may also be known as or be related to International Culinary Center, International Culinary Center LLC and The French Culinary Institute.