ingredients and tools to pull their particular dish together in time for lunch. My apple strudel was mostly a success — minus a few thinly cut apples that might still be stuck to the parchment paper. After lunch, we went back to the classroom for a menu critique and review, followed by another lecture on the physiology of taste. With Day One officially behind me, I left the CIA campus more excited than when I arrived and with tons of tips I now use at home. Held on all three CIA campuses — Hyde Park, San Antonio, Texas and St. Helena, Calif. — the Food Enthusiast programs consist of multi-day boot camp classes during the week and one-day classes on the weekends, all of which are designed to empower people to change the way they cook, regardless of skill level. Though being a bona fide chef is not in the cards for me, I had an absolute blast at boot camp. I can still hear Chef Crispo saying, “Make the recipe your own. A recipe is a guideline and like a GPS, it tells you how to get there, but doesn’t tell you how to drive a car.” Yes, well, I’m fully aware that my navigational skills aren’t honed, which is why I’m often parked and eating fabulous food elsewhere. PN
George Davis PHOTOGRAPHY
“On Location” photographer specializing in: Family Pictures, Senior Portraits, Corporate, Nature, Events, Freelance, Maternity, Engagement.....
F O R M O R E I N F O R M AT I O N : For more information about CIA Culinary Boot Camp classes, or to enroll, visit www.ciachef.edu/enthusiasts or call 888-206-8425.
Visit us on FaceBook at Geo Photography
678-488-7282
geo.photography@comcast.net
www.geophotography.net
ptsnorth.com | October 2012 | Points North
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