🎓 California AOS Commencement 2:00 pm EST Congratulations to our incredible #proud2bCIA graduates! Your hard work, passion, and dedication have brought you to this moment — and the future is yours to flavor. Click link to watch:

🎓 New York AOS Culinary Arts Commencement 1:30 pm EST Congratulations to our incredible #proud2bCIA graduates! Your hard work, passion, and dedication have brought you to this moment — and the future is yours to flavor. Click link to watch: https://t.co/sK2rGGXmln

🎓 Texas AAS Commencement 11:30am EST Congratulations to our incredible #proud2bCIA graduates! Your hard work, passion, and dedication have brought you to this moment — and the future is yours to flavor. Click link to watch: https://t.co/ZrmYRduhGs

🎓 New York Bachelor’s Commencement 3pm EST Congratulations to our incredible #proud2bCIA graduates! Your hard work, passion, and dedication have brought you to this moment — and the future is yours to flavor. Click link to watch: https://t.co/DLDtCrFycX

🎓 California ACAP Commencement | 2PM EST Congratulations to our incredible #proud2bCIA graduates! Your hard work, passion, and dedication have brought you to this moment — and the future is yours to flavor. Click link to watch: https://t.co/VeyJX6IF97

Paired with rich and creamy green tea olive oil ice cream, the glutinous rice flour used in this mochi cake gives it a fabulously spongy texture. This video was produced by the CIA as an industry service to @iocolivenews. https://t.co/5D9l7YSjhC

This beautiful watermelon consommé with scallop ceviche is made by decanting pureed watermelon, with Pernod and citrus juices. This video was produced by The Culinary Institute of America as an industry service to the @WatermelonBoard. https://t.co/KtOyiHPj7R

Tarator is a creamy Middle Eastern sauce made with walnuts, garlic, lemon and olive oil. This recipe features tarator paired with wedges of smoky charred cabbage. This video was produced by the CIA as an industry service to @iocolivenews. https://t.co/tW4CPr8VA4

Mango + champagne. Mango + curry powder. Mango + basil. Learn how mangos make the perfect pair with spices, herbs, nuts, proteins and spirits. This video was produced by the CIA as an industry service for @Mango_Board. Find a mango flavor pairing guide: https://t.co/yFatNNH0wL

Learn how Chef Gustavo Garnica at Cosme, makes tlayudas, a Oaxacan dish comprised of a corn tortilla with all sorts of toppings. This documentary was produced thanks to the generous support and sponsorship of @UnileverFS_NA. Watch the full documentary at https://t.co/VZhsSCrlUy.

Chef Magnus Young, ‘16 @ClifWine makes these grilled lamb chops with watermelon molasses, watermelon sofrito, and polenta. This video was produced by the CIA as an industry service to the @WatermelonBoard https://t.co/wYTLxyttSl

This grilled squash banh mi is a vegan sandwich inspired by a traditional Vietnamese banh mi. In this plant-based version, marinated butternut squash takes center stage. This video was produced by the CIA as an industry service to @UnileverFS_NA. https://t.co/kpGEdnCxoa

Chef Madeleine Lais at Shukette restaurant in New York shows us how she makes a smoky eggplant dip called Melitzanosalata. This documentary was produced thanks to the generous support and sponsorship of @UnileverFS_NA. Watch the full documentary at https://t.co/P1l896k3Ay.

What looks like prime cut of maguro tuna is actually juicy Watermelon Sushi with Fried Shallots and Ginger Lime Dressing. Learn how to make it with Chef Mai Pham. This video was produced by the CIA as an industry service to the @WatermelonBoard https://t.co/46eEJYyecX

Watch Chef Michaela Duke at Dirt Candy in New York City, show us a creative dish inspired by corn tamales. This documentary was produced thanks to the generous support and sponsorship of @UnileverFS_NA. Watch the full documentary at https://t.co/JRr3UNSkrN.

Kickstart 2025 with this flavor-packed and healthful recipe: smoked farro pilaf with spicy, tangy cabbage and carrot kimchi, and a rich poached egg. This video was produced by The Culinary Institute of America as an industry service to @UnileverFS_NA. https://t.co/3ajuGtnnKe

Did you know there are more than 1,000 varieties of mangos? This video was produced by the CIA as an industry service for the National Mango Board. Learn more about mango varieties! https://t.co/X8iRaufwcr

This silken tofu bowl is made with house-made tofu topped with roasted mushrooms and sautéed greens. This video was produced by The Culinary Institute of America as an industry service to @UnileverFS_NA. https://t.co/DTS09PWH4a

Did you know there are over 1,000 varieties of mango, varying in color, texture, size, and flavor? This video was produced by the CIA as an industry service for the @Mango_Board. Learn more about mango varieties here: https://t.co/Jn4Cc7jkug

Learn how Chef Emilio Cerra makes grilled maitake mushroom tacos at @_oxomoco, a plant-forward Mexican restaurant in Brooklyn. This documentary was produced thanks to the generous support and sponsorship of @UnileverFS_NA. Watch the full documentary at https://t.co/yOPqcKw03G.