Top Questions, Best Answers: This week… Maria Coggiola

Maria Coggiola is the Manager of the Learning Strategies Center, an integral part of a successful education here at Greystone.  Along with overseeing the school library, including procurement of additional and desirable resources… Continue reading →

Top Questions, Best Answers: This week… Rachel Wyatt

Previously a studio audience coordinator and segment producer for live television programs at San Francisco’s own ABC 7, CIA Greystone is beyond lucky to have Rachel Wyatt as its very own Credit-Based Programs… Continue reading →

The Making of a Basque Stage

Providing young professionals and recent culinary graduates the opportunity to gain field training in top Basque restaurants along with educational contact with local artisans and purveyors, the Basque Stage sponsored by Sammic is a… Continue reading →

Getting to Know Your Food

By BRIANNE VAN SCOTTER, AOS 26 — In a time when our food system is inundated with factory farms, rife with monocrops and displaying a broken perspective on our role in all of… Continue reading →

Thyme to Shine

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 →

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Practice! Practice! Practice!

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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 →

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Amateur – A Comic

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By DAMARA BENDERAS, AOS 28

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Variety at Vintner’s Collective

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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 →

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Welcome to the Dodgeball Club!

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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 →

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Chickens, Cheese and Beans… Oh My!

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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 →

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Good Luck Finding a Cart

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By CHEREEN LEONG, ACAP — As this year’s Worlds of Flavor Conference rapidly approaches, let’s take a quick look back at a few fun food stats from last year’s conference… 433.5 lbs shrimp 65… Continue reading →

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We the people…

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…Are celebrating Constitution Day!  Set aside as a day to commemorate not only the ratification of the United States Constitution but to recognize everyone who has become an American citizen by birth or… Continue reading →

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The Sage Thymes Makes Its Move

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In a recent effort to raise awareness both on and off campus for the creativity of the CIA Greystones students, in and out of the kitchen, the campus newspaper The Sage Thymes moves online.… Continue reading →

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Issue 3, Vol. 1

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Check out this past issue of The Sage Thymes — Issue 3, Vol. 1

  • Student Government Says…

    Wondering what everyone's doing this Saturday night? Going to the Masquerade Ball of course! 9pm-12am in the Barrel Room -- tickets are free for current students, only $5 for guests.

    Not sure what to wear to the Ball? Come to the Mask Making Event in VL1 this Friday at 8:00p for any student, not only those in the dorms!

  • Upcoming Events

    • The Sage Thymes Staff Meeting March 12, 2026 at 2:00 pm – 3:00 pm The Ventura Center Want to make your mark on the world of food journalism? Stop by The Sage Thymes meeting and tell us what you'd like to contribute!!
    • The Sage Thymes Staff Meeting March 19, 2026 at 2:00 pm – 3:00 pm The Ventura Center Want to make your mark on the world of food journalism? Stop by The Sage Thymes meeting and tell us what you'd like to contribute!!
    • The Sage Thymes Staff Meeting March 26, 2026 at 2:00 pm – 3:00 pm The Ventura Center Want to make your mark on the world of food journalism? Stop by The Sage Thymes meeting and tell us what you'd like to contribute!!