Tiya Gandhi revisits CIA, share dining experience
The Culinary Institute of America (CIA) welcomed back one of its alumni this week as pastry professional Tiya Singh Gandhi returned to campus to share her experience working at the highest levels of fine dining.
Speaking to students at the institute’s Hyde Park campus in New York, Gandhi reflected on her journey from culinary student to Lead Pastry Cook at the acclaimed three-Michelin-starred restaurant Le Bernardin — widely regarded as one of the most respected fine-dining establishments in the United States.
Her visit came at the invitation of faculty members who sought to give students a closer look at the demands and discipline required to succeed in Michelin-level kitchens. During the session, Gandhi spoke about the precision, coordination, and consistency behind high-end dessert service, describing the quiet choreography that unfolds nightly in one of the world’s most rigorous culinary environments.
Addressing an engaged audience, she also discussed the technical refinement involved in plated desserts and the standards chefs must maintain to deliver the same level of excellence service after service.
Faculty at the institute said the interaction offered students rare insight into the realities of operating at the pinnacle of the global restaurant industry, highlighting both the challenges and opportunities that come with pursuing careers in elite kitchens.
For Gandhi, the visit marked a personal milestone — returning to the Culinary Institute of America not as a student, but as a professional invited to mentor and inspire the next generation of culinary talent.
