A Recipe for Success: College signs international partnership with leading US culinary school

A transatlantic culinary adventure is now on the menu for students and staff at City of Glasgow College, thanks to an exciting new partnership with The Culinary Institute of New York at Monroe University.

In a move set to stir up opportunity on both sides of the pond, the College has signed a three-year Memorandum of Understanding (MoU) with the New York-based institute, paving the way for joint projects, staff exchanges, and cultural collaborations focused on food, hospitality, and innovation.

The agreement was officially signed this week at a special ceremony in New Rochelle, New York, where both institutions celebrated what’s being described as a “landmark moment” for global culinary education.

For students, this partnership opens up a world of possibilities — from learning new techniques and traditions to building international friendships and connections that could last a lifetime.

Dr Paul Little, Principal and CEO of City of Glasgow College, said the collaboration will serve up rich learning experiences for everyone involved:

“This global partnership will provide mutual benefits for students and staff at both institutions. At City of Glasgow College, we take pride in equipping future chefs with world-class skills, and this partnership will open new doors for innovation, knowledge exchange, and global opportunities. Together, we are shaping the next generation of culinary leaders.”

Scotland’s National Chef and Executive Chef at the College, Gary Maclean, echoed the enthusiasm:

“The best chefs never stop learning. Bringing together two world-leading culinary institutions is a fantastic opportunity to share ideas, refine skills and celebrate the diversity of global cuisine. I’m looking forward to seeing the creative sparks that fly.”

This partnership deepens the understanding of how food connects cultures, communities and careers. Over the coming years, both institutions will work closely to support students and staff in exploring everything from regional food heritage to sustainable kitchen practices.

Dean Frank Costantino, Assistant Vice President and Dean of Hospitality at the Culinary Institute of New York, summed it up best:

“As a chef and academic, I know the value of international collaboration in shaping future culinary leaders. This agreement will provide students and educators with unique opportunities to gain experience, innovate and elevate our craft.”