Caitlin Bolin ‘10, CCS

Lecturing Instructor, Culinary Institute of America

Caitlin Bolin ‘10 is a faculty member at the Culinary Institute of America (CIA), where she teaches front-of-house beverage and service at the Apple Pie Bakery Café, a student-run teaching restaurant. With extensive industry experience in California spanning bars, fine dining, and winery settings, she brings a deeply rooted operational perspective to her work in education. Caitlin’s work centers on integrating sustainability, circular food systems, and upcycled beverage innovation into front-of-house curriculum, using the dining room as a platform for systems thinking and impact. She leads student-driven beverage development projects that transform food waste into revenue-generating guest experiences. Her white paper on FOH-led circular beverage systems will be published as part of the Menus of Change conference. Caitlin is committed to shaping future hospitality leaders who approach service with intention, accountability, and a systems-driven mindset. (Hyde Park, New York) linkedin.com/in/caitlin-bolin