The Culinary Institute of America, San Antonio

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Chef Jeffrey 2025via Google

about 1 month ago

Are you seriously kidding me? CIA San Antonio is extreme FIRE ON STEROIDS...always have 1000% faith in CIA

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Valencia Familyvia Google

about 1 month ago

This school gets almost $100,000 out of each student, across multiple locations, state and COUNTRIES. The least they can do is make sure they are doing their very best to give their students the best graduation experience possible. TWO TICKETS per students? i was told "if we give you one ticket we have to get everyone an extra ticket"....Our class is HALF the size it was at the start of this program and we were still denied ANY extra tickets. Obvisouly this isn't a "capacity" issue, they just flat out don't want to support their students' graduation and like they're just trying to save a buck on graduation expenses for their students. Very, very disappointed that my family will not be able to see me graduate OR attend the reception! I would do research on how other schools treat students especially as they're nearing the end of their program. Obviously I would have and am willing to change my opinion if the school treated students better in this regard, but I've heard the same thing from other students who were flat out told NO.

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Shay Hamillvia Google

about 1 month ago

I graduated from this campus in August 2025 and people deserve to know what they’re really signing up for. It’s not a hands on education, lacks standards, impractical unless you want to be a banquet cook, and for lack of a better word a complete scam. Having done a semester in New York, the Texas campus is having 4 people for what would be a 1 person task in New York. Faculty to student ratio is also out of hand. I witnessed an instructor getting drunk while in class, he was later fired but the students suffered because they had an unqualified instructor who also cut our class time down. But the school will gladly do classes for non students if someone is paying them. The saddest part about it all was the complete lack of transparency about our education we paid for on administrations part. The dean never even had a conversation with us until we as students forced him 10 days later. It’s sad for a so called “Nonprofit” school. The chefs pick favorites at this campus and tolerate students getting high in the bathrooms and quite clearly under the influence. It’s so dangerous, especially for a novice cook. I worked at one of the chef instructors wife’s restaurant for about a week and left because I was grabbed by the butt by one of the managers and instead of being the chef understanding a serious problem, he would give me easy tasks and micromanage me to the point I was not growing at all. I went to him about it and he was completely dismissive. Some of the chefs resumes are not up to par with New York as well and I get the impression that they’re scared of the real world. If it had not been for the GI Bill that covered my entire tuition I would’ve dropped out. I brought these issues to the dean’s attention as well but I’ve heard it’s still the same from current students, who the majority will also attest to the lack of education. I’m also willing to bet my life savings that nobody at any extension will pick up the phone. My advice to anyone looking into this school is to not do it. If you want to go to the best Culinary School in San Antonio go to St. Phillips College and you’ll save money. I worked with two gentleman who were great chefs and speak highly of their program. If you really want to go to The Culinary Institute of America, go get the most out of your investment and go to New York campus. You’ll learn quadruple from competent and professional chef’s.

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Robin Walkervia Google

over 3 years ago

We were told about this by a friend from Houston, it really is an excellent venue. The food was as brilliantly prepared as you would expect from a culinary school, but it went beyond... the depth of flavour in the stocks and sauces was testament to some first-class teaching. Our waiter was very new, we later heard, but did his job faultlessly (even though we inadvertently asked some difficult questions). The wine pairings option (we chose the premium pairing) were creative and of great quality. Overall, a find to be celebrated, but I suspect you will need to book weeks in advance of your visit, as we did!

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Summer Ivesvia Google

over 3 years ago

My experience was great! Alot of things to look at and enjoy along with great food. It was interesting to see all of the various classes and unique food options. Definitely recommend stopping by!