The CIA Department of Culinary Science
Advancing the Culinary Arts and Sciences
The CIA Department of Culinary Science is a center for education and applied research established to foster innovation and support the foodservice industry, educators, and current and aspiring food professionals in the field of culinary arts and sciences.
- Fosters research among the CIA faculty to advance new knowledge in the culinary arts and sciences.
- Supports curriculum development for the CIA's renowned degree programs and professional development programs, helping to lay a foundation of science-based knowledge for the foodservice industry.
- Promotes career development for industry professionals through its online courses in Culinary Science - a.k.a., food industry research and development - a collaborative discipline where culinary arts, consumer behavior, food science, and management converge to develop and market new products and services.
A major objective of the CIA Department of Culinary Science is to facilitate collaboration between chefs and scientists through food research and development, education, and outreach - all while advancing the understanding of ingredients, culinary techniques, food science, cuisines, consumers, and the ever-changing food industry.
The Department takes full advantage of the extensive intellectual and physical resources of the CIA at its Hyde Park, NY; St. Helena, CA (the CIA at Greystone); and San Antonio, TX campuses in its pursuit of its mission.
Menu R&D vs. the Culinary Arts and Sciences
What is the distinction between these two disciplines, and how are they related?
Menu R&D is the application of culinary science principles; it is the food research and development activities performed in support of creating new foods, menu concepts, and products for the foodservice industry. This cross-pollination of culinary arts and food science helps foodservice professionals understand consumers and deliver meals and products that meet their wants and needs.
The field of culinary arts and sciences is what The Culinary Institute of America is all about. At the very core of our mission as an educational institution are the techniques and traditions of the culinary arts. These, in turn, form the prism through which we approach the culinary sciences--the fundamental scientific principles behind food and cooking--along with a deep understanding of our customers - that are critical to advancing our collective knowledge.
Ted Russin brings an invaluable mix of scientific and culinary expertise to his position. Before joining the CIA, he was research scientist for customer support and applications at CP Kelco in San Diego, CA. In that role, Mr. Russin was responsible for food product development and technical support for chefs, foodservice, and retail food product customers. Earlier in his career, he was a research chemist for the Canadian government agency Agriculture and Agri-Food Canada. In addition, Mr. Russin was a consulting expert and editor for several chapters of Nathan Myhrvold's groundbreaking book, Modernist Cuisine, and has worked with chefs Thomas Keller, Wylie Dufresne, Corey Lee, and Adrian Vasquez, among others.