Member DashboardNAFEM and the Culinary Institute of America
NAFEM works with the Culinary Institute of America (CIA), the world’s premier culinary college, to engage the foodservice equipment and supplies manufacturing community with the educational mission of the CIA.
NAFEM members can play a role in ensuring the next generation of culinary leaders are prepared to operate successful professional kitchens.
This toolkit has been developed to use as a resource to learn more about the CIA and the opportunities that are available to ignite, engage and grow partnerships.
Check out the 2025 & 2026 CIA Leadership Conference & Retreat dates.
The Culinary Science Kitchen & Laboratory
Sponsored by NAFEM, The Culinary Science Kitchen & Laboratory at the CIA’s Hyde Park campus is home to the college’s Bachelor of Professional Studies in Culinary Science degree. Students in the program develop the expertise to work in the food research and development environment to create foods for the future, whether that is in a research kitchen for an independent restaurant, or in the product development laboratory of a leading food company. Learn more about the college’s academic programs here.
Culinary science faculty
Ted Russin
Acting Dean- School of Culinary Science and Nutrition
Suki Hertz
Associate Professor
J. J. Lui
Associate Professor
Marisa Monaghan
Lecturing Instructor
Allison C. Righter
Lecturing Instructor
Jonathan Zearfoss
Professor
Our ambassadors
Chef Adam Busby, CMC, CHE, is an invaluable resource to the NAFEM/ CIA Collaboration. Not only does Chef Busby serve as an informal resource, but he has written for the NAFEM Member Newsletter and provides culinary support and guidance during The NAFEM Show.
After completing his culinary studies in Canada, Chef Busby migrated to France to work in several top-rated Michelin starred restaurants. Chef Busby then moved to Johannesburg SA, where he oversaw the kitchens of a five-diamond hotel before returning to Canada. After several years as chef at Bishop’s restaurant, Chef Busby opened his own fine dining restaurants before being hired to direct the culinary programs at the Dubrulle International Culinary and Hotel Institute of Canada. Chef Busby joined the CIA at their California campus in July 2000 as a faculty member, and eventually as the Director of Education. In 2011, Chef Busby joined Avenir, as VP of culinary research before rejoining the CIA in 2014 as Director of Special Projects. He now serves as General Manager of Greystone.
Jennifer Rolander, Director of Corporate Relations at CIA, is the NAFEM Member Relations Specialist. She earned her MBA from Walden University and completed her CFSP certification in early 2025. She has over 30 years of diverse experience in the foodservice industry in sales, marketing, business development, foodservice distribution and hospitality. As the NAFEM Member Relations Specialist, Jennifer supports the engagement of NAFEM member companies in the work of the college.