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The profile of Ryan in the Daily Meal details how the college has thrived under his direction, citing the opening of campuses in Texas and Singapore, the creation of new degree programs, and the development of a brewery in the past few years alone.
"A roster of CIA graduates or former students reads like a history of contemporary American (and occasionally non-American) cuisine," the Daily Meal editors wrote. "[The CIA] remains the gold standard for serious instruction in the culinary arts, and Ryan just keeps pushing it forward."
The feature about Ryan in the Nation's Restaurant News special issue says, "Tim Ryan has not only been transforming how the next generation of chefs is educated, but also influencing nearly every aspect of the restaurant industry ... Ryan is responsible for driving the sustained excellence, innovation and growth the CIA has become known for."
NRN editors also noted Ryan's "thought leadership has positioned the CIA as a leader on important industry issues, such as health and wellness, world flavors, food ethics and sustainability."
"I am blessed to lead a world-class organization with a rich tradition of excellence and an outstanding team," Ryan said. "Together we will continue to push the boundaries of education for food professionals, and in doing so -- make a difference in the lives of our students, the industry we serve, and the greater dining public."
Ryan is a 1977 graduate of the CIA. He was a Culinary Olympics champion and is a certified master chef. He also holds a doctorate in education from the University of Pennsylvania. Ryan has been with the CIA since 1982, when he was recruited to serve on the faculty and develop and run the college's groundbreaking American Bounty Restaurant. He became the CIA's fifth president in 2001.
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