A Taste of What's Next: CIA Graduates Shaping the Future of Food

If you ever need a reminder that the future of food is bright, spend some time with chefs who graduated from The Culinary Institute of America.

This year, as part of the second annual CIA Family Weekend, The Culinary Institute of America partnered with Eastdale Village in Poughkeepsie to give students and their families a glimpse of where a CIA education can lead and the many ways graduates are contributing to the food industry. The event featured a panel discussion with five CIA graduates who now own or operate businesses at Eastdale, followed by a Taste of Eastdale showcase that allowed attendees to sample food and beverages from their establishments.

Moderated by Chef Thomas Rutherford, Associate Professor of Culinary Arts at the CIA, the panel featured Rei Peraza, director of operations and culinary development at Alimentari Rossi & Sons; Tanner Townsend, owner of Crafted Kup and cofounder of Hudson Valley Food Photography; Amanda Giacolone, owner of Amanda's Macaron Shoppe and Just a Little Pie Shop; Ryan Viator, chef and owner of Buns Burgers; and Ed Kowalski, owner of Lola's Café and Cocktails.

Ask these chefs how they got here, and most of their stories begin in a home kitchen.

For Amanda Giacolone, it started beside her mother. After losing her mother at a young age, baking became a way to preserve those memories and maintain a connection to the person who first inspired her love of food. For Ryan Viator, food was at the center of family life in South Louisiana, where weekends revolved around gathering, cooking, and sharing meals. Ed Kowalski's journey was different. A self-described latchkey kid, he often arrived home from school hungry and taught himself to cook out of necessity.

The CIA helped transform those early experiences into careers.

While their paths differed, a common theme emerged throughout the discussion: food is about far more than recipes and technique. Today's culinary professionals are entrepreneurs, leaders, marketers, problem-solvers, and community builders. Success requires creativity, resilience, adaptability, and a willingness to keep learning.

The panelists spoke candidly about opening businesses, navigating challenges, and building careers that reflect both their passions and their values. Their stories offered students a realistic look at the opportunities and realities of working in the food industry while demonstrating the many directions a culinary education can take.

What was particularly inspiring was the diversity of careers represented on the stage. There was a baker preserving cherished family traditions, a restaurateur building a modern burger concept, a specialty coffee entrepreneur, a hospitality professional focused on culinary operations, and a business owner creating experiences that bring people together. Each had found a different way to turn a love of food into a livelihood.

For students considering their own futures, the message was clear: there is no single path to success.

The event also served as a reminder of the important role The Culinary Institute of America continues to play in both the Hudson Valley and the broader food industry. For decades, the CIA has attracted aspiring chefs, bakers, hospitality professionals, and entrepreneurs from around the world. While it is known for developing strong technical skills, its impact extends beyond the classroom and kitchen.

Many CIA graduates go on to become business owners, restaurant operators, educators, and leaders who contribute not only to the culinary industry but also to the communities they serve.

The Hudson Valley is uniquely positioned to support that journey. Surrounded by farms, orchards, wineries, food producers, and vibrant local communities, the region offers countless opportunities for aspiring culinary professionals to connect food with place. It is a region where agriculture, hospitality, entrepreneurship, and community are deeply intertwined.

That connection was evident throughout the Eastdale discussion. The featured graduates are not only building successful businesses; they are helping create the kind of food culture that makes the Hudson Valley a destination for residents and visitors alike.

For families attending CIA Family Weekend, the event offered a glimpse into what can happen after graduation. For the rest of us, it served as a reminder that one of the world's premier culinary institutions is right here in our backyard.

The careers represented on the panel may have started with family recipes, weekend gatherings, or a simple curiosity about cooking, but they demonstrate what can happen when talent, hard work, and education come together. Their stories are a testament not only to individual achievement, but also to the enduring impact of The Culinary Institute of America and the important role it continues to play in shaping the next generation of food professionals.