Today’s Poll!

by The Sage Thymes

The students and faculty at CIA Greystone are a diverse bunch of people.  We want to know about your other talents and hobbies so tell us…

Stepping Out, Stepping Up: Beyond the Kitchen

by The Sage Thymes

By BRIANNE VAN SCOTTER, AOS 26 — From top to bottom, the Napa Valley is bursting with restaurants of all shapes and sizes. In a place where a stone’s throw lands a visitor… Continue reading →

Vol. 04, Issue 1

by The Sage Thymes

August 8th, 2011 — Check out another past issue of The Sage Thymes — Vol. 04, Issue 1.

Hillstone and Hyatt to Visit Greystone

by The Sage Thymes

Planning for life after the CIA?  Hillstone Restaurant Group and Hyatt will be conducting on-campus interviews and/or presentations in the coming weeks.  See below for schedule. If you are interested in interviewing and finding… Continue reading →

Practice! Practice! Practice!

by The Sage Thymes

By CODI CLAUSEN, AOS 20 As students of the Culinary Institute of America, a certain level of education and skill is expected of us from all future employers. Before externship and after graduation… Continue reading →

Amateur – A Comic

by The Sage Thymes

By DAMARA BENDERAS, AOS 28

Thyme to Shine

by The Sage Thymes

Whether you love to write, love to eat, or love to write about eating… we want your articles.  No matter what the topic, see your words in print and share some of the… Continue reading →

Variety at Vintner’s Collective

by The Sage Thymes

By KELLY FITZPATRICK — Are you sick of planning wine tours and harboring the anxiety that comes along with coordinating such an event? Next time, avoid the google mapping and tasting room appointments,… Continue reading →

Welcome to the Dodgeball Club!

by Donna Rooney, AOS 20

That’s right, the CIA Greystone now has its very own Dodgeball Club.  Inspired by her experience playing on a city team in Charleston, South Carolina during college, Cat Parker decided to bring the… Continue reading →

Chickens, Cheese and Beans… Oh My!

by The Sage Thymes

By CHEREEN LEONG, ACAP — In keeping the CIA’s curriculum focused toward pressing issues in the culinary world, nearly a year ago a new course “Contemporary Topics of Culinary Arts” was introduced. Focusing… Continue reading →