The renowned Culinary Institute of America is known worldwide as the world’s foremost culinary college. With more than 125 expert instructors from around the world, including more master chefs than any other culinary training program, it is easy to see why the Culinary Institute of America leads the culinary world in quality training and education.
The comprehensive, exceptional campuses located in Hyde Park, New York, Napa Valley, California and San Antonio, Texas all offer state-of-the-art resources and equipment for training the world’s most famous chefs of tomorrow. Extensive training in the culinary and pastry arts also includes in-depth wine training. This is true especially at the Culinary Institute of America’s campus in Napa Valley California where the restaurant features wine pairings and tastings in great detail.
The Restaurants Of The Culinary Institute Of America
Hyde Park, New York, boasts a staggering 41 kitchens and bakeries as well as five top-notch public restaurants on the Culinary Institute of America campus. These restaurants each operate individually, all with a specific theme and menu designed to delight culinary customers from all over.
American Bounty specializes in a menu made up of regional specialties created from the bounty of the Hudson River Valley area. This restaurant is open Tuesday through Saturday for lunch from 11:30 a.m. to 1 p.m. Dinner hours are 6 to 8:30 p.m. Reservations are typically required, although there is rarely a wait with the exception of weekends during peak seasons. The dress code for this Culinary Institute of America restaurant is business casual; which means collared shirts and dress or chino-style pants.
Escoffier is a classically French themed restaurant with a more contemporary, softer edge. The French cuisine at this Culinary Institute of America restaurant is largely inspired by renowned French chef Auguste Escoffier, yet updated to add a more modern flair. Like American Bounty, Escoffier is open Tuesday through Saturday for lunch and dinner hours and also requires reservations and a business casual dress.
Another of the Culinary Institute of America’s New York campus themed restaurants is the Ristorante Caterina de Medici. This particular restaurant boasts Italian cooking with Italy’s authentic flavors, offering a menu full of traditional Italian favorites all prepared with exquisite skill. Days of operation are Monday through Friday for lunch and dinner hours in the dining rooms. The Al Forno Room is open from 11:30 a.m. to 6 p.m.
St. Andrews Café is a casual dress and atmosphere restaurant, therefore making it quite suitable for families with children of all ages. The theme of this casual Culinary Institute of America restaurant is Farm-to-Table Freshness. The ingredients used for the menu items here are fresh, local and sustainable with refreshing fruit drinks and ciders to complement the recipes.
The Apple Pie Bakery strives to showcase the skills of students in the bakery and pastry arts genre of the Culinary Institute of America by offering a menu filled with decadent baked goods and casual, café fare. Reservations are not necessary at this casual, student-run bakery and deli-style eatery.
The Wine Spectator Greystone Restaurant is the only Culinary Institute of America restaurant not located in New York. This wine-focused specialty restaurant appropriately operates in Napa Valley California, in the midst of America’s prime wine country. The experience at the Greystone caters to wine lovers and those who wish to learn more about wine such as which wines complements certain foods. At this locale, customers can watch chefs at work in open-air kitchens and hold face-to-face conversations with the chefs of the future. There is much to experience by visiting Greystone, from how first-class olive oils impact certain foods to special ‘wine flights’ that serve different wines to complement the different courses throughout the meal.
The Culinary Institute of America has set the standard in professional culinary education for over 60 years with its first rate instructors and top notch programs. Phenomenal chefs such as Cat Cora, John Besh, Sara Moulton, Michael Symon and Anthony Bourdain have come from the hallowed kitchens of the Culinary Institute of America. Obtaining culinary education and training at this renowned facility ensures new chefs of exceptional qualifications to back them up in their foray into the magical, sumptuous world of the culinary arts.