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I think it started in New Haven...and moved to it's current location in the late 40s if I remember correctly.

Not sure about that...CIA is a 5min drive North of Marist College...basically on the Hudson River....it's roughly a 2hr drive to Yale....

Dexter are the knives most restaurants and Hotels have for their employees....Decent, but not anywhere near the quality of Wusthof and Henckels....

Yes...Ft Myers...Not only was our food superb, but everything I saw going to other tables looked outstanding. A couple who were sitting next to us were also raving about their meals

The place I went to with my GF the other night "Bruno's of Brooklyn" was beyond outstanding. I rarely ask for the Chef to come out, but I most definitely did that night. We talked for awhile....Simply outstanding....

It's terribly Sad....And to be perfectly Honest, some of the best Chefs I know didn't attend a Culinary School. They just were taken under certain Chefs Wings, and learned from them. Tough business nowadays....I tell all young Fine Dining Chefs.... Learn your 7 Mother Sauces....some people will...

Le Cordon Bleu is Ridiculous...but Son of a B*tch, the French Instructors at ANY Culinary School are MFers....I'm talking Profesional Toughness. I have alot of friends who are both CIA and Johnson & Wales Grads....Unfortunately, and it pains me to say it, Culinary Schools have become Paper...

In my opinion...Henkels and Wustofs have the best Balance and Weight....

Absolutely....At The CIA.....You cook for the public, as well. Recieved my Batchelors in Culinary Arts in 1981....could have stayed for my Masters, but I was pretty much over it...Lol...those European Chefs ain't no Joke (especially the French ones) stayed with my sister for 2 months in...

Lol at Oliver...or Musk ...The CIA Executive Chefs are the Best of the Best. Regardless of their Country. Thomas Keller is without question, the Best Chef in America, Period....His restaurant in California is considered the best as well (The French Laundry)...Alain Duccase is right up there as...

Been using both since 81....There are None better....Couldn't care less what Ramsey peddles....Even the Master Chefs at CIA used them....

@Andrew .....depends on the amount of $$$ you're willing to spend...Wusthof and Henckels are the Top 2 in my opinion...I've used either or, since 1981....