They say the best place to start is at the beginning. Before we get into the food, the notable chefs, or the restaurants, I guess a good place to start would be to go over a little bit of the history behind the Culinary Institute of America.
When the school was first founded in 1946, it was called The New Haven Restaurant Institute. It was founded by Frances Roth, who was a culinary educator, and Katherine Angell who was the wife of James Rowland Angell, who between the years of 1921 and 1937, had served as president of Yale University. With some help from Yale University, they founded the school in New Haven, Connecticut to help World War II veterans and provide them with vocational training.
The very first class took in sixteen students. At that time the school staff only consisted of one chef, one baker, and one dietitian. One year later, as the schools’ reputation was growing, they decided to change the name of the school to The Restaurant Institute of Connecticut. Four years later, in 1951, the name of the school was changed again to the name we all know and love now, The Culinary Institute of America.
The school started to outgrow itself around 1969 and a location in Hyde Park, New York was acquired. In 1972 the school started operating out of the New York location and they started awarding associate degrees. As the school attendance grew, they added more resources to the school, including residence halls, a career center, a library, and a continuing education center.