Mastering Culinary Arts: My Journey at the Culinary Institute of America

---

Culinary Institute of America – Hyde Park, New York
Bachelor’s in Culinary Arts Management, 2012

Today, The Culinary Institute of America (CIA) is widely recognized as the world’s premier culinary college. Our industry-wide reputation for excellence is evidenced by our outstanding faculty, passionate students, and more than 50,000 accomplished alumni across more than seven decades. Today, CIA programs are recognized internationally for their excellence. This excellence is backed by the college’s extraordinary faculty and facilities at our campuses in Hyde Park, NY; the Napa Valley in California; San Antonio, TX; and Singapore. The faculty is comprised of more than 150 chefs and instructors with unrivaled hospitality and food industry experience in the kitchens, bakeshops, and dining rooms of famed establishments—from New York City to San Francisco to international cities beyond. In addition to master chefs and bakers, the CIA’s renowned faculty includes teachers with PhDs, culinary olympians, authors, registered dietitians, and MBAs.

---

Chef Experience - John has trained with the most finest chef's in the World including;

Thomas Keller - (TKRG) Thomas Keller Restaurant Group;  Bouchon, Napa (one-michelin star). 

Patrick O'Connell - The Inn at Little Washington, Virginia (three-Michelin Stars).

Perry Hoffman - Etoile the Restaurant at Domaine Chandon, Yountville (one-michelin star). 

Brandon Sharp - Solbar, Auberge Resorts, Napa (one-michelin star). ​

                CIA Alumni - John Mangano, Class of 2012

Escoffier Room (A.K.A. Anthony Bourdain's Former Hell). The student-run restaurant where alumni from Anthony Bourdain to Grant Achatz made their marrow bones. John was  "class leader" of the historic Escoffier Room  before the change to the Bocuse Room, 2012. full NY Times article here

John with Thomas Keller at the Bocuse d'or USA, 2012, CIA. Hyde Park, NY. The event at which the American team for the world’s most prestigious cooking competition. Bocuse d’Or USA is in its evolution since the new guard of Daniel Boulud (Chairman), Thomas Keller (President).


​

photo: Culinary Institute of America, Hyde Park New York,  Farquharson Hall