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.
Prior to joining the CIA faculty in 2008, Suki Hertz worked at the Food Network as food and drinks editor, recipe developer, food stylist, and nutritionist. She was culinary producer and food stylist for the syndicated Ainsley Harriott Show and contributing editor and nutrition consultant for Food & Wine, Shape, Fit Pregnancy, Everyday with Rachael Ray, and Food Network magazines. Ms. Hertz's restaurant experience includes line cook at L'Argenteuil in New York City and Little Nell in Aspen, CO; and sous chef for Great Performances Catering in New York City.
A Registered Dietitian (RD), Ms. Hertz has served as a nutrition counselor at the Renfrew Center and an adjunct instructor in NYU's Department of Nutrition & Food Studies and at the Natural Gourmet Cooking School, all in New York City. Suki Hertz holds a Master of Science degree in Clinical Nutrition from New York University (NYU), where she held a teaching fellowship, and a Bachelor of Arts degree from the University of Colorado in Boulder, CO. She also studied at the New York Restaurant School. She was the recipient of a merit scholarship from Les Dames d'Escoffier and the Andre Soltner Grand Merit Scholarship from the American Institute of Wine & Food.