TABLE OF CONTENTS About the CIA 3 Food Enthusiasts Course Calendar 4 Registration and General Information 66 Programs and Products CIA Boot Camp CIA Sophisticated Palate Weekends at the CIA Taste of CIA Cookbooks CIA Samplings Wine and Beverage Explorations “A First Taste”Demo Courses CIA Books and DVDs
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Features Fulfilling a Lifelong Dream at CIA Boot Camp French Cuisine: A Brief History Ooh La La! Introducing The Bocuse Restaurant The Chef’s Perspective: Sergio Remolina Puff—the Magic Pastry Introducing Your Instructors What’s Cooking at the CIA: Lardons Preserving the Season’s Bounty The Art of Changing Careers Recipes Tarte Tatin Puff Pastry Frisée aux Lardons Soupe à l’Oignon Gratinée Sandwich de Saumon Fumé Crème Brûlée Peaches in Syrup Dill Pickles
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On the cover: Fresh produce from the local market is an essential component of French cuisine.
The CIA is the mecca for the study of global cuisines. No matter which CIA campus you visit, you’ll find that teaching and, of course, preparing all the foods of the world is a key part of the college’s mission. The impact of French cuisine, kitchen practices, and chefs like Auguste Escoffier and Paul Bocuse on culinary education are, to say the least, profound. The fact that our curriculum is first based in the systems set down by Escoffier is a tribute to that influence. As a matter of course, all CIA students are taught the fundamentals originally put in place in French kitchens. These cooking techniques are threaded throughout the CIA’s education programs, and, indeed, they are what give our students—including food enthusiasts—the framework for expanding their cooking capabilities to other world cuisines. In an incredible, fitting tribute to one of the world’s most iconic chefs, the college recently opened The Bocuse Restaurant. The Bocuse menu speaks to French culinary tradition, enhanced by innovative techniques that support our students’ education. Enjoying lunch or dinner in the restaurant is an experience not to be missed when visiting our Hyde Park, NY campus. The next time you’re enjoying one of our Boot Camps or Weekends classes, look for the influences of France and ask your chef to highlight how the French influenced your program. More than likely, it will be there in some way—and it will be truly important to the lesson of the day.
Certified Master Chef Brad Barnes ’87, Director
To Enroll or Order Call 1-888-995-1699 or visit enthusiasts.ciachef.edu
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1-888-995-1699