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Culinary Arts | Wine Studies | Baking and Pastry Arts | Culinary Technology | R&D

The ProChef Journal ®

Professional Development and Certification

January–August 2013



Features Your Intuition Most Likely Fails You It All Started with 12,000 Francs Precision Cooking Texture Sous Vide and Food Safety One Lump or Two? Spring Easter Breads Biodynamic Viticulture Leadership and Innovation for the Professional Chef Get Social! The Story of Storycellars The Power of ProChef Embracing Sous Vide Captivating Confections

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Certifications and Courses Course Calendar Required Skill Levels ProChef Certification Program ProChef Level I Courses ProChef Level II Courses ProChef Level III Courses World Cuisine Courses Culinary Technology Courses Specialized and Advanced Courses Baking and Pastry Courses Menu R&D Online Courses Professional Wine Studies and Certification

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customed to and may initially resist. But the paradigm shift

Training Materials and Textbooks Registration and Course Information About the CIA

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we’re doing in the kitchen, books filled with revolutionary

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Brad Barnes ’87, CMC Senior Director— Continuing Education

The impact of sous vide and precision temperature cooking on our industry has been nothing short of profound. It’s true that the concept requires cooks to generate a tremendous amount of documentation, something we are typically unac-

The ProChef® Journal December 2012, Issue 20 Published by The Culinary Institute of America 1946 Campus Drive, Hyde Park, NY 12538-1499

in the areas of operational intelligence, systems, and procedures is a real positive for our industry. The need to work in a more controlled environment pushes us to strive for standardization. It also opens new doors for creativity and exploring the way food reacts to heat. Along with the advent of these recent changes, the past 10 years have been a time for some of the age-old practices of cooking to be questioned and challenged. Whether it has been through endless restaurant notes documenting what new ideas, or the calculated creativity of many of today’s incredible culinary talent, we have teased ourselves into a serious exploration of our craft. And we are emerging stronger, more concise, and better positioned to go where no cook previously would dare to go.

Photography: Roger Ball, Faith Echtermeyer, Keith Ferris, Ben Fink, Phil Mansfield, Terrence McCarthy, Chas McGrath, PolyScience, Anne Rettig, Antonio Tahhan, David Wakely, and Michael White

This cutting-edge work that is driving cooking to new places

©2012 The Culinary Institute of America

and continuing education programs. Stay tuned, folks. The

is already happening at the CIA in our degree, consulting, best is yet to come in the world of food.

HOW TO REGISTER WEB: Visit PHONE: Call 1-888-851-3313 FAX: 845-451-1078 MAIL: Accounts Receivable, The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538-1499 IN PERSON: See a Continuing Education customer service representative at our New York, California, or Texas Campuses. PLEASE NOTE: Course availability, dates, and times are subject to change. For the most up-to-date class information, please visit 2 1-888-851-3313

WE’RE HERE TO HELP Do you have questions about our courses, ProChef Certification, or your professional development goals? We’d love to hear from you! Brad Barnes, CMC, senior director— continuing education or 845-451-1613 Diana Delonis, director—education support or 707-967-2497 David Kellaway, CMC, managing director— CIA, San Antonio or 210-222-1113



St. Helena, CA Campus The Business of Wine: Understanding the Pipeline from Producer to Consumer (p. 66)

St. Helena, CA Campus The Business of Wine: Understanding the Pipeline from Producer to Consumer (p. 66)




in the ProChef Certification Courses

San Antonio, TX Campus Global Street Foods: From Street to Table AM (p. 52, 56)

St. Helena, CA Campus Mastering Wine I (p. 65)

sections of this publication. These


advanced-level courses are open to


St. Helena, CA Campus Coffee Expert: From the Plant to the Cup (p. 70)

all foodservice professionals. Check


and on pages 44–51.

San Antonio, TX Campus Techniques of Healthy Cooking AM (p. 49)

JANUARY 28 San Antonio, TX Campus Mediterranean Cuisine: Ingredients and Techniques AM (p. 49)

FEBRUARY 4 San Antonio, TX Campus Baking and Pastry for Chefs: Desserts and Breads from the Hot Kitchen AM (p. 48, 57)

FEBRUARY 11 St. Helena, CA Campus Career Discovery: The Professional World of Wine (p. 64) The Cooking of Italy: From Tuscany to Sicily PM (p. 52) San Antonio, TX Campus Sous-Vide Cooking AM (p. 53)

APRIL 1 St. Helena, CA Campus Introduction to the Classic Wine Regions of Europe I (p. 66)

APRIL 4 St. Helena, CA Campus Introduction to the Classic Wine Regions of Europe II (p. 66)

them out at

APRIL 8 St. Helena, CA Campus Wine and Food Pairing Fundamentals (p. 71)

APRIL 11 St. Helena, CA Campus Certified Wine Professional—Foundation Level I Exam (p. 62)


MAY 13 St. Helena, CA Campus Modern Plated Desserts PM (p. 57) The Rhône Intensive (p. 69)

MAY 14 San Antonio, TX Campus ProChef Level II Certification Exam (p. 48)

FEBRUARY 27 St. Helena, CA Campus The California Intensive (p. 67)

MAY 15 St. Helena, CA Campus The Burgundy Intensive (p. 69)

MARCH 4 St. Helena, CA Campus Winemaking Basics (p. 66) Wine Immersion (p. 64) San Antonio, TX Campus The Art and Science of Cooking AM (p. 48)

MAY 20 St. Helena, CA Campus The Bordeaux Intensive (p. 68)

MAY 22


St. Helena, CA Campus Sensory Analysis of Wine (p. 65) San Antonio, TX Campus Exceptional In-Flight Service (p. 56) Garde Manger: The Art and Craft of the Cold Kitchen PM (p. 49, 55)

foundation-, intermediate-, and

St. Helena, CA Campus Career Discovery: The Professional World of Wine (p. 64)

San Antonio, TX Campus ProChef Level I Certification Exam (p. 45)


candidate to take the courses listed

St. Helena, CA Campus Mastering Wine II (p. 65)


St. Helena, CA Campus Professional Wine Service: A Practical Workshop (p. 65)

You don’t have to be a ProChef



St. Helena, CA Campus Champagne in Depth (p. 67)

COURSE SATISFACTORY COMPLETION REQUIREMENTS Students must participate in all exercises and discussions and attend at least 95% of the course to be awarded Continuing Education Units from the IACET. Please see page 88 for more information.

MAY 23 St. Helena, CA Campus The Napa Valley Intensive (p. 67)

MAY 27 St. Helena, CA Campus Professional Wine Service: A Practical Workshop (p. 65) Wine Immersion (p. 64) 3


MAY 29 St. Helena, CA Campus Winemaking Basics (p. 66)

JUNE 3 St. Helena, CA Campus The Business of Wine: Understanding the Pipeline from Producer to Consumer (p. 66)

JUNE 6 St. Helena, CA Campus Sensory Analysis of Wine (p. 65)

JUNE 10 St. Helena, CA Campus Exceptional In-Flight Service (p. 56) Mastering Wine I (p. 65)

JUNE 17 St. Helena, CA Campus Mastering Wine II (p. 65)



St. Helena, CA Campus Certified Wine Professional—Foundation Level I Exam (p. 62)

St. Helena, CA Campus The Spain Intensive (p. 70)

St. Helena, CA Campus Introduction to the Classic Wine Regions of Europe II (p. 66)


St. Helena, CA Campus The Germany and Austria Intensive (p. 69)



St. Helena, CA Campus Wine and Food Pairing Fundamentals (p. 71)

St. Helena, CA Campus Coffee Expert: From the Plant to the Cup (p. 70)

St. Helena, CA Campus Introduction to the Classic Wine Regions of Europe I (p. 66)


St. Helena, CA Campus The Italy Intensive (p. 69)


SEPTEMBER 10 St. Helena, CA Campus Accelerated Wine and Beverage Certificate Program (p. 61)

Where Are the Hyde Park Classes? You may have noticed the lack of classes at the Hyde Park, NY campus listed in this edition of The ProChef Journal. That’s because the CIA is in the midst of rolling out exciting changes to our degree programs and temporarily needs extra kitchen space to implement them. We expect this transition period to last throughout 2013. During this time, we may occasionally have kitchens that free up and allow us to schedule some professional development classes for you on short notice. So we encourage you to check the course listings on frequently and subscribe to our e-news at to ensure you get all the latest updates from Hyde Park. Of course, this is also the perfect opportunity to take courses at our California or Texas campus—and at the same time, experience the food and wine culture of the Napa Valley and the vibrant flavors that abound in San Antonio. Thank you for your patience, and for choosing The Culinary Institute of America for your professional development.

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Reignite Your

Passion You got into this industry because you’re passionate about food and beverages. And, luckily for you, in this line of work there’s always something exciting—street food, sous-vide cooking, frozen desserts, organic wines, artisan craft beers—to keep the flame burning. Spend a few days at the CIA and inject new energy into your career. You’ll stretch your skills, connect with fellow professionals, and feel that rush of excitement and discovery all over again.

Courses for Industry Professionals Culinary Arts | Baking and Pastry Arts |Wine Studies Culinary Technology | R&D

©2012 The Culinary Institute of America 1-888-851-3313 Hyde Park, NY | St. Helena, CA | San Antonio, TX


REQUIRED SKILL LEVELS Continuing Education courses at The Culinary Institute of America are designed to provide an optimum learning environment for our students. Daily learning objectives, learning activities, and key terms are provided to participants on each day of their program. Depending on the class, reading assignments and instructor demonstrations are also provided. To assist in choosing the Continuing Education program, courses are designated with one, two, or three symbols, which represent the level of experience needed for that particular program.

COOKING COURSES Foundation Cooking Experience: Minimum of at least six months in a professional kitchen or foodservice establishment. Knife Skills: Knowledge of the proper knife for a given task; ability to perform various cuts—dice, julienne, paysanne, chiffonade, and brunoise. Equipment Knowledge: Working knowledge and application of equipment used in a commercial kitchen. Kitchen Terminology: Knowledge of professional kitchen terms such as the components and ratio of a standard mirepoix, and the ability to understand and apply common foodservice terminology.

Intermediate Cooking Experience: Ability to apply all the basic working techniques most commonly used in a professional kitchen: sauté, braise, grill, fry, pan fry, roast, poach, vegetable, and starch cookery. Knife Skills: Proficiency in all knife cuts—dice, julienne, paysanne, chiffonade, brunoise, rondelle, tourné, and batonnets—is imperative and indispensable. Equipment Knowledge: Proficient with all commercial kitchen equipment and its usage. Kitchen Terminology: Thorough understanding of, as well as capability in, product identification.

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Advanced Cooking Experience: A high level of work experi-

ence with proficiency in all cooking techniques, plate presentation, and flavor development and balance. Knife Skills: Highly proficient; knowledge of portion control and fabrication. Equipment Knowledge: Familiar with all equipment in a commercial kitchen—convection ovens and combi ovens. Kitchen Terminology: Excellent product knowledge and use of terms for ingredients, equipment, methods, and finished products.

BAKING & PASTRY COURSES Foundation Baking and Pastry Experience: Six months in a professional foodservice operation; comfortable operating in a professional bakeshop or kitchen.

Intermediate Baking Experience: Advanced professional experience in baking; familiar with all mixing methods; basic finishing skills such as piping and icing. Pastry Experience: Advanced professional experience in the pastry arts; familiar with all mixing methods; basic finishing skills such as piping and icing.

Advanced Baking Experience: Proficient in all bread mixing methods, fermentation technology, and dividing and shaping loaves. Pastry Experience: Proficient in all mixing methods; good finishing skills; able to prepare and assemble cakes, desserts, and pastries; sensibility to taste, texture, and composition of a finished item.

PROFESSIONAL WINE STUDIES COURSES Our courses are most effective when matched to your skill level. Though wine and beverages expertise is difficult to judge, please use the following guidelines in determining the level of course work best suited for you.

Foundation Students should have experience with tasting a broad array of wine varieties from different areas around the world.

Intermediate Students should be comfortable giving a basic description of wine and its attributes and be familiar with the names of the world’s major grape varieties and wine regions.

Advanced Students should be familiar with the world’s major grape varieties and wine regions, possess a basic understanding of how wine is made, and be familiar with the basics of wine service. Some understanding of basic viticultural concepts is a plus.

Gold Standard Innovation

The birth of a great idea‌pure business gold. But how do you turn raw vision into a successful, market-ready product that resonates with customers? Partner with us. With unmatched culinary expertise and industry know-how, CIA Consulting is your strategic partner in foodservice and hospitality R&D. Create new business opportunities. Reenergize your product line. Streamline your operations. Our chef-consultants will collaborate with you at The Culinary Institute of America campuses in New York or California, or at your own location, worldwide.

Š2012 The Culinary Institute of America 1-888-826-6931

Your Intuition Most Likely Fails You Curveballs of Sous Vide Cooking Times By Christoph Milz

hen cooking sous vide, precise and constant temperature control is a major factor that challenges our intuition about cooking times. Our experience based on traditional cooking methods teaches us that timing is extremely critical. To have control to 1⁄10th of a degree in temperature influences dramatically how heat travels through food and how cooking relates to doneness.


You’d probably guess that it’s twice as long, but the reality is that it takes almost 3.5 times as long to reach core. The time actually required to reach exact core temperature is 5 hours and 36 minutes. Fifty percent of that time is needed to reach the last 1 to 2 degrees of core temperature. In other words, after 3 hours, your 2"-thick steak will have a core temperature of ~138 degrees Fahrenheit.

Various factors influence cooking time, and in sous vide these factors behave in a different way than most of us would expect. The examples in this article point out some of the most surprising cases.

The explanation for this non-linear time factor is simple: The smaller the temperature difference between the water and the surface of the beef, the slower heat travels to the core. Simply think of the outer layers as an insulation shield.


If you still follow me, you will enjoy this additional fact: Size is a much more important factor in cooking time than type of protein. The rate at which heat travels through proteins like chicken, beef, lamb, or fish has very little variance. In a way, this is helpful to know, because it means that the next question can be applied universally to any food.

Let’s say you set up a typical sous-vide bath, which is set and controlled at the same temperature as the desired core temperature of the food. If it takes 1 hour and 39 minutes to cook a 1"-thick piece of beef steak to a core temperature of 140 degrees Fahrenheit, how long does it take to cook a 2"-thick piece to the same core temperature (Figs. 1 & 2)?

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Figs. 1 & 2. Cooking a 1"- vs. 2"-thick steak. The chef sets the variables on the left side of the screen to the desired values, and the app calculates the cooking time needed. The starting core temperature of 41º F will rise to 140º F as cooking proceeds. The total cooking time is almost 3.5 times as long for the extra one inch of thickness.

By now, practical chefs will wonder if there is a way to shorten the cooking time without losing the benefits of precise temperature cooking or creating food safety risks. The most important factors to look at are shape of food and bath temperature.

The explanation follows a simple rule: The rounder the food is, the quicker heat reaches the core. Simply think of a medallion shape as being equally surrounded, and a steak only cooked from the top and the bottom, but hardly from the sides, which are a far distance away from the core (see below).

Shape If it takes 5 hours and 36 minutes to cook a 2"-thick piece of beef steak at 140 degrees Fahrenheit to a core temperature of 140 degrees Fahrenheit, does it take more time or less time to cook a 2"-thick beef medallion to the same core temperature? Due to our understanding of traditional cooking methods, we tend to think that the steak takes less time. After all, it has more surface contact than a medallion does when laying on the grill. But the reality with sous vide is that it takes about a quarter less time to cook a medallion. The time required to reach exact core temperature is 4 hours and 3 minutes. (Here also 50% of that time is needed to reach the last 1 to 2 degrees of core temperature).


HOW SHAPE AFFECTS SOUS-VIDE COOKING TIME These drawings illustrate the distance that heat has to travel from the outside edges of foods of various shapes to their internal core, where the food is the thickest.







Key factors for accurately predicting sous-vide cooking and pasteurization times include: • Type of food • Size of the food • Shape of the food • Initial temperature of the food • The desired final temperature of the food • The water bath temperature 9

Bath Temperature


If it takes 5 hours and 36 minutes to cook a 2"-thick piece of beef steak at 140 degrees Fahrenheit to a core temperature of 140 degrees Fahrenheit, how much cooking time would it shave off to cook the same piece to the same core temperature in a bath that is set to just +1.0 degree, at 141 degrees Fahrenheit (Figs. 3 & 4)?

By reviewing these three interesting examples about sousvide cooking times, you’d probably agree that sous vide is the most transparent cooking method. Because of its precise control, it’s also highly predictable. The laws of thermal conductivity won’t change from case to case, as has been validated in countless experiments.

This is probably one of the most difficult questions to guess the answer to. So, let me give you the answer: it reduces the cook time by 35%, to 3 hours and 40 minutes.

These points also demonstrate the fundamental understandings we gain by studying the effect of precise temperature control. It teaches us how important it is to examine and critically question what exactly happens in each method and each step of the cooking process.

Now that you know what +1.0 degree can save, how much more do you save by adding one more degree and setting the water bath at 142 degrees Fahrenheit? The savings by increasing one more degree is another 8%, to a total of 43%.

Christoph Milz is the owner of Contemplate Consulting and former marketing manager for culinary technology and sous-vide equipment company PolyScience. Trained as a chef in Germany, he worked in professional kitchens for seven years.

Figs. 3 & 4. The effect of a change in bath temperature of just 1º F on cooking time might surprise you.

The Polyscience Sous Vide Toolbox App The data source for the examples in this article is the PolyScience Sous Vide Toolbox app for iPhone and iPad ($4.99 from the iTunes store). The Sous Vide Toolboox offers the following features and benefits:

• Instead of providing a limited number of combinations of foods, sizes, shapes, and temperatures typically found in time/temperature tables, the Sous Vide Toolbox gives you a much wider combination of options.

• Based on validated formulas, it helps determine the optimal sous-vide cooking and re-heating time for a variety of foods at different temperatures.

• It provides great guidance as to what level of pathogen reduction occurs at what time, and whether your choice of temperature and time is considered safe.

• All data is plotted in graphs to show you the relationships between time, temperature, and pathogen reduction in your food.

• Rather than measuring how long it takes to cook food at different thicknesses (since heat transfer is almost identical in each protein), the app allows you to calculate the time it takes at a certain temperature and thickness to reach core temperature and different levels of pasteurization. This removes the guesswork from the process.

• The Cooking Journal feature points out each event during the cooking process and explains details if needed. Once the process is finished, a timer notifies you about it via message and audible alarm.

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It All Started with 12,000 Francs A Brief History of Sous Vide By Mark Ainsworth ’86, PC III, CEC

ith all of the attention it’s getting, sous vide may seem like the industry’s “next big thing,” but the origins of precise time and temperature cooking can actually be traced back to the Napoleonic Wars of the early 1800s. Hungry for ways to supply quality food to the troops, the French government offered a cash prize of 12,000 francs to anyone able to develop an inexpensive method of preservation. Because of the lack of fresh provisions during the winter months, military campaigns were limited to the summer and fall, slowing Napoleon’s everexpanding French empire.


Developing Inexpensive Preservation Methods Eager to help the cause and claim the cash, a pastry chef named Nicolas Appert began experimenting with cooking foods in wide-mouth bottles similar to the milk bottles of the 1950s and 60s. His method involved filling the bottles with food, sealing them with cork and wax, and then boiling them in water for an undetermined period of time. This method was very successful as long as the seals did not break. In 1810, after a decade of experimenting, Chef Appert submitted his invention and won the 12,000 francs. He subsequently published L’Art de conserver les substances animals et végétales (or, The Art of Preserving Animal and Vegetable Substances), but it would be another 50 years before Louis Pasteur scientifically proved that microbes were responsible for spoilage. While Chef Appert’s early methods were quite revolutionary, the glass bottles were fragile. This eventually led to the development and patenting of the tin can. Cans were much easier to transport, but they were hard to open. Remarkably, it wasn’t until 1855 that Englishman Robert Yeates developed the can opener.

Cryovac Catches On From an industrial food standpoint, 150 years would pass until technology advanced enough to change the way food was packaged and cooked. In the 1960s, the Cryovac division of the W. R. Grace Company developed food-grade plastic suitable for packaging under vacuum. In 1983, special bone-resistant plastics were developed, enabling meats and poultry to be cooked in their original packaging material. Restaurants began to see the advantage of this new technique, and it wasn’t long before French chefs Pierre Troisgros and Georges Pralus devised a method for wrapping foie gras in plastic wrap and cooking it at low temperature, greatly increasing its yield and profitability. Eventually, Chef Pralus went on to collaborate with Cryovac and has since trained a myriad of chefs in the technique.

Sous Vide as Flavor-Enhancing Technique At the same time as that collaboration, economist and food technologist Bruno Goussault submitted a study at an international frozen-food conference in Strasbourg, France showing that beef prepared using the sous vide method had reduced shrinkage, was tender, and, most important, had a particularly enhanced flavor. Dr. Goussault is currently chief scientist at Cuisine Solutions, the first largescale company in the U.S. with a production line capable of 130,000 sous vide meals daily. Its clients include Costco, the United States Armed Forces, and first-class cabins of American Airlines and Air France, as well as many national restaurant chains and hotels. In addition, Dr. Goussault has trained a host of industry leaders, including faculty members of The Culinary Institute of America and staff at Thomas Keller’s Per Se and French Laundry restaurants.

The Way Forward In the past several decades, we have seen remarkable technological advances in our kitchens. Once relegated to the lab, hydrocolloids, thermal circulators, vacuum sealers, and anti-griddles are now here to stay. Evaluating return on investment and providing education in the use of these complicated new ingredients and equipment will be important for chefs and foodservice businesses interested in staying ahead of the curve. As energy and food prices increase, costly fuel-burning ovens will be replaced with solar-powered thermal circulators that use about as much energy as a light bulb. As knowledge in these modernist techniques continues, we become more exacting in our methods and look to the past to answer the future. As Auguste Escoffier said in 1907, “Cookery will evolve, as society itself does, without ever ceasing to be an art.” Sources Cited: • Hesser, Amanda (2005): Under Pressure, New York Times Magazine, August 14 • • • Professor of Culinary Arts Mark Ainsworth is a 1986 graduate of the college and is CIA ProChef Level III-certified and an ACF-certified executive chef. He is the author of The Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication, and Utilization. 11

Precision Cooking The Pursuit of Evidence-based Cuisine By Kyle Connaughton

hat’s old is often new again in art, fashion, music, and even cuisine. New food “trends” many times have their roots in something from the past and pay homage in interesting ways.


So what is a passing fad and what is a solid technique that improves the flavor and quality of food in a way that is economically feasible and allows us to truly evolve as chefs? Sometimes when we are in the midst of change, it’s hard to distinguish our perception from reality. Constant debate and discussion allows us to look back with more clarity to understand where we have come from and where we are going. Not since the nouvelle cuisine movement have we had such a rapid evolution (or revolution, as some would define it) in cuisine as we have in the past 10 years. And in some ways, as the smoke clears from this radical decade in cuisine, we have gained some valuable lessons and information that have had a broader application than was ever intended.

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Modern…Or Not So Much? While some of the media (food or otherwise) and other groups have tried to place labels such as “molecular gastronomy” or “techno-emotional” on some forms of cuisine, others have fought a good fight against that. Now that most of these monikers have come and gone, we can take a moment to consider: how exactly did we evolve as chefs from all of this? I would argue quite adamantly that leveraging and embracing various “precision cooking” techniques is our greatest accomplishment from this era of rapid change. And here is where we also begin to understand how the “what’s old is often new again” adage applies: these precision techniques that some embrace as modern marvels in the kitchen are rarely modern at all. The technique of sous vide is in no way a modern invention or method at all. Sous vide has been passed through the culinary wheelhouse several times, often feeling to some that it’s like a chain letter resurfacing in a new itera-

tion. From the laboratories of NASA to Swedish hospitals in the 1960s to the modest kitchens of Holiday Inns in South Carolina and the not-so-modest Michelin-starred kitchens of Troisgros with George Pralus and Bruno Goussault, and many stops along the way, the notion that sous vide is modern begins to disappear. Other techniques that young and not-so-young chefs see as part of the modern era of cooking are also not as new as they may seem. Several of the hydrocolloids that grace the shelf of any respectable restaurant these days have had applications for decades in the world of large-scale food production. Spherification traces its patents back to Unilever in the early 1950s. Gellan gum, a relative newcomer that has been in production for just 15 years, was discovered in the 1970s. And, of course, the Irish have been making carrageenan milk gels for more than 1,600 years and agar-agar has been a part of Asian cuisines in some form or another for centuries.

Chefs Need Information But what is interesting and important to where we are in cuisine at this particular moment is not necessarily the true age of a technique some may deem as modern, or the culinary history of a functional ingredient that’s currently in fashion—it’s the new manner in which many chefs approach their work. Chefs are now looking at food and cooking with a fresh set of eyes. They want to use these “new” and interesting techniques and ingredients, and, in the search for answers, have begun asking themselves and each other more questions than ever before. I’ve become fond of the phrase “evidence-based cuisine,” which I hear often from my colleague, Dr. Chris Loss of the CIA. Chefs are no longer satisfied with having techniques and ingredients shrouded in mystery, history, and often fantastical lore or rituals that seem one part alchemy

and one part nonsensical. We want facts, we want information, and, most important, we want precision and accuracy. In other words, we want our cuisine to be evidence-based. We want to know exactly the right temperature to cook our duck breast or root vegetable or salmon to yield the right texture, color, and flavor. So we need to be able to compare that temperature to another, explore the effect of time, and modify for results we can precisely rely on. In a culinary landscape full of new ideas, techniques, ingredients, and information, chefs need facts—and we need results that we can understand and replicate. We require a deeper understanding of what’s behind our cooking and how a change in one ingredient or temperature may affect another, and, ultimately, our results. We need to be able to plan and manipulate our results, we need precision, and we require accuracy.

The Importance of Precision and Accuracy Making my personal transition from head chef of research and development for Heston Blumenthal at The Fat Duck to the world of culinary education and work in the largescale, very much non-dining sectors of the industry, I had a real epiphany that I feel many other chefs have had as well. And that realization is, that evidence-based cooking methodology and precision-oriented techniques will allow us to continually make better and better food in an increasingly more sustainable way, no matter what the application. Heston Blumenthal is a great chef for many reasons, but one of the most notable is that The Fat Duck’s research is purely evidence-based—its cuisine is allowed to evolve when the evidence is presented and evaluated over and over again. Only when something has gone through the rigors of proving itself on its own merit, away from personal biases and egos, is it allowed to move forward. And only when those results are able to be replicated precisely and accurately will it ever reach a guest in the dining room. 13

While one may say that this type of cooking is reserved only for a special kitchen such as The Fat Duck, I give credit to another chef I have had the pleasure to work for and with—Steve Ells, founder and CEO of Chipotle Mexican Grill. Now while Steve and Chipotle are known widely for their commitment to “Food with Integrity,” it is the utilization of many precision-cooking techniques (along with classic ones) that allow its 1,300-plus restaurants to showcase high-quality ingredients never before seen in the fast-casual sector. For Steve, it isn’t a matter of being considered a modern chef; it’s a matter of using solid, proven techniques in an accurate way to ensure each guest experience captures the essence of the true flavors of the food. The idea of having precise and accurate results is in no way a modern idea either. Any chef or restaurateur would attest to their success or failure hinging on this very thing. The world of fast food and industrially processed foods has made precision and accuracy their business, going to great lengths to smooth out seasonal variability and product sourcing to deliver products that are indistinguishable from one region to another as well as from one season or year to the next. But just as chefs have borrowed heavily from the toolbox and ingredient cabinet of large-scale food producers, we have also adopted their idea of how to develop and evolve based on evidence and proper research and development. While this idea—chefs moving in the direction of large-scale food production—on the surface may seem scary, something quite amazing has developed as a result. We chefs are no longer quietly working away in solitude in our kitchens. We are making an impact on the larger food scene by sparking curiosity about what we’re doing, and we’re sharing it with a larger audience that is clearly and increasingly more interested. Our production of food through precision techniques—with a better understanding of the processes involved—is allowing us to leverage that to consumers.

Going Beyond the Fine-Dining Kitchen Interest in all things culinary has created a demand for chef-driven menus and products in hospitals, retirement homes, limited-service hotels, university dining, and largescale food production. And in an effort to satisfy this demand, chefs are using an increasing number of tools and techniques from the modern evolution. Many of these establishments are having their kitchens re-outfitted with more efficient precision-temperature cooking equipment such as water baths and controlled vapor technology so that their guests may enjoy restaurant-quality food prepared safely and accurately. What once seemed like the domain of fine-dining restaurant chefs is now becoming the mainstay of establishments quite far removed from Michelinstarred kitchens.

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“Evidence-based cooking methodology and precision-oriented techniques will allow us to continually make better and better food in an increasingly more sustainable way, no matter what the application.”

Freeing Us to Become Better Chefs While sous vide has been an important technique and platform for chefs to use to become more consistent and accurate, it is just one entry point into the evidence-based world of precision cooking. There are many other tools, both complex and simple, designed to help us to obtain our desired results. In a recent presentation, Christoph Milz, of the sous-vide equipment manufacturer PolyScience, expressed his thanks for our consistently referring to sous vide as “precision-temperature cooking.” It is, after all, our ability to control temperatures precisely that prevents us from having to function as human thermometers during the crucial moments of cooking that typically occur during a restaurant’s busiest times. Precise temperature allows us to redistribute our focus from babysitting sauté pans and peeking in ovens to other tasks that can makes us more efficient and able to produce a better product. What’s old is new again in restaurant kitchens across the world, as well as in banqueting facilities, health care operations, retirement homes, and quick-serve restaurants—but with chefs behind them evolving their cuisine with precision-temperature cooking tools and techniques. There are no off days or learning curves in the world of precision control. It’s the precision that allows us to be better chefs and that is, after all, what our guests expect of us. Kyle Connaughton is a consultant to the restaurant industry in the areas of food technologies and modern cuisine, and the former head chef of research and development for The Fat Duck restaurant in England.

Texture Contextualizing Novel New Ingredients Through the Prism of the Traditional Pantry By Ted Russin, MSc

reamy, thick, syrupy, gelled, chewy, elastic, smooth, nape—these are all terms that are used every day in the kitchen to describe the texture of foods. Consider velvety bisque, a soft and creamy crème brûlée, or the elasticity and melt-in-the mouth characteristics of aspic—all of these sensory experiences are intimately related to textural attributes.


The rise of modernist cuisine has brought with it a growing focus on food textures and how best to control them through the use of ingredients often used in industrial food manufacturing such as sodium alginate, xanthan gum, and gellan gum (among others). While these ingredients confer unique functional properties in food applications, they are all closely related to traditional culinary techniques and ingredients that impact food texture. A better understanding of food texture in general allows for an appreciation of the ingredients already in the pantry—and provides a perspective through which to better grasp the functionality of industrial food ingredients. At the base of all these culinary techniques and strategies is the intentional manipulation and control of the water found in foods. Most foods are mixtures of four basic families of food molecules—water, proteins, carbohydrates, and lipids—collectively known as macronutrients.1 While it may not be obvious, water is often the macronutrient that is present in the largest proportion, both in solid and liquid foods. Some ingredients may have similar levels of water but profoundly different physical properties—solid raw carrots contain 88.29% water, while liquid whole milk is composed of 88.13% moisture2 (see Table 1). In this particular instance, the enormous textural difference results from the manner in which the water is organized in both of these foods. Raw carrots contain plant cells that include various larger carbohydrates (polysaccharides such as pectin and cellulose), which provide a three-dimensional solid structure to the vegetable. In contrast, whole milk contains large proteins (whey and casein) that minimally structure the water, along Table 1: The proximate analysis of raw carrots and whole milk2 Macronutrient

Raw carrots (%)

Whole milk (3.25% milk fat with added Vitamin D)

Water Protein Total lipid (fat) Carbohydrate, by difference

88.29 0.93 0.24

88.13 3.15 3.25



with smaller carbohydrates (primarily lactose) that do not provide a rigid textural infrastructure. While the manner in which water is organized in an ingredient has a profound effect on its overall texture, this fundamental principle also applies to composed recipes where specific ingredients play a similar functional role in structuring water. In an animal-based stock (chicken, beef, veal, fish), extracted gelatin adds to the mouthfeel and viscosity, while in a panna cotta, gelatin helps create the dessert’s elastic texture. When thickening a soup or a sauce, the starch fraction of the flour used in the roux helps create viscosity, either thick or thin. In preparing crème Anglaise, the proteins present in the egg yolk denature and create added viscosity, while in a crème brûlée those same egg yolk proteins help create a thick, rich, and cuttable custard. In all of these recipes, a specific ingredient (gelatin, starch, or egg yolk) plays a functional role in creating a threedimensional order to the water that is present in the dish, and ultimately is significantly responsible for the overall bulk texture. In looking at the control of food textures through the intentional application of specific food ingredients, the contemporary use of industrial food ingredients is better understood and contextualized. While these ingredients may be new, their overall role and function is well understood and necessary in creating delicious foods. With control of water, so comes control of texture. When next confronted by sodium alginate, xanthan gum, or gellan gum, it is best to step back and think about water and how it behaves, and ultimately think of these ingredients as complementary additions to the pantry and toolkit for textural manipulation, right alongside the traditional staples of gelatin, flour, starch, and egg yolks. References 1. Mahan, K. L., Escott-Stump, S. Krause’s Food and Nutrition Therapy—12th edition. St. Louis, MO: Saunders Elsevier, 2008. 2. United States Department of Agriculture National Nutrient Database for Standard Reference, (Last accessed November 15, 2012) Ted Russin, MSc is director of CIA Consulting. He was previously an applications scientist with CP Kelco in San Diego, CA and a consulting expert for Nathan Myhrvold’s Modernist Cuisine. 15

Sous Vide and Food Safety A Culinary Science Perspective By Dr. Chris Loss ’93

ous vide cooking methods, like all culinary techniques, can affect the overall safety and quality of the food we serve in our restaurants. One area of particular concern for sous vide is the hazard of foodborne pathogens and associated risk of illness and lost business. Of primary concern among microbiologists is the survival, outgrowth, and toxin production by anaerobic microorganisms indigenous to the food system. But by better understanding the sous-vide process and how it impacts the diversity of microbial populations that are present on and in all food, you can both enhance food quality and lower the risk of pathogens causing illness in your operations. Taking an ecological perspective on food systems and better understanding how microorganisms interact with their physical and biochemical environment represents a shift in the scientific approach to microbiology and how we can address food safety strategies in the professional kitchen.


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Microorganisms: the Good, the Bad, the Ugly, and the Ubiquitous Microorganisms are found everywhere on the planet; they are the foundation for all healthy ecosystems, and essential for life. Our own bodies have more microbial cells living in and on them than we have “human” cells1, and without these microorganisms, we would not be able to survive. Most commensal microorganisms (those that live harmoniously with other organisms) protect us from invading pathogens and convert nutrients from food in our digestive system into essential vitamins. Microorganisms can convert raw agricultural ingredients into flavorful nutritious foods that reflect culture, confer safety, and reduce spoilage. However, microbial communities are also capable of transforming wholesome foods into vectors for lethal toxins and illness. For this latter reason we constantly seem to be at war with them—but we are learning about how to live in a microbial world, and sous vide presents an interesting and valuable microcosm of that world.

A small but powerful subset of microorganisms that do not interact harmoniously with people—pathogens—are targeted as the enemy. Pathogenic populations of microbes are typically transient, in that they “float” around the environment, being transmitted through the ecosystem and food supply via soil, farm animals, food production and distribution systems, etc. These pathogens have many “vectors” for finding their way into our kitchens, but perhaps the most important potential carriers—and critical control points—are our food and our hands. That’s why approved suppliers and regular hand washing are so vital for lowering the risk of foodborne disease.

The Cost of Foodborne Illness Let’s start by remembering why foodborne pathogens are a major concern for the foodservice industry. Millions of people each year are sickened by them, and thousands die.2 Our kitchens and dining rooms provide ideal niches for a vast diversity of microorganisms, and when a pathogenic microorganism is transmitted through food to our customers, the impact on human health—as well as on the economic health of the implicated foodservice operation—can be devastating. Exactly how much damage can microscopic organisms cause? Based on data from the Centers for Disease Control (CDC) data, one in every six Americans (48 million people) will get sick due to a foodborne illness each year.2 Of those, 128,000 people will wind up in the hospital, and 3,000 will die. And while the value of a human life cannot be quantified in dollars, the financial cost to a restaurant that has been identified as a vector for a foodborne disease is massive and often results in the permanent closing of the operation. The National Restaurant Association estimates that, on average, a foodborne illness outbreak costs a restaurant $75,000 dollars.3 This is an average, and depending on the lawsuits that result and the identification of the specific pathogen, the cost can be significantly higher. So to protect their customers and ultimately sustain their business operations long-term, culinary professionals need to take the time to look into the safety issues surrounding sous vide and make sure restaurant staff members have the necessary training and safety precautions, as prescribed by the Food and Drug Administration’s Food Code, have been put in place. Research by the CDC clearly indicates that formal food safety training, such as ServSafe® (which is provided to all CIA degree program students), is significantly correlated with less bare hand contact and fewer illness outbreaks due to norovirus and Clostridium perfringens.4 It is also worth noting that research suggests that net profits in restaurant operations can increase from 10 to 29% if sous vide is properly implemented, due to a decrease in food waste and a more efficient use of labor. Sous vide provides an opportunity to enhance food safety training with a focus on enhancing product quality and reducing food costs.

“To protect their customers and sustain their business, culinary professionals need to look into the safety issues surrounding sous vide and make sure training and precautions have been put in place.”

Risks of the Low-Oxygen Environment Sous vide is the process of placing ingredients in a vacuum and cooking those ingredients at a range of temperatures and times that may span the well-defined “danger zone.” When we remove the air around a food to create that vacuum, we create a “low-oxygen” or anaerobic environment that inhibits the growth of many microorganisms that rely on oxygen to live and replicate. However, this low-oxygen environment also supports the growth of anaerobic microorganisms, some of which have the potential to be highly pathogenic or capable of producing extremely lethal toxins (most notorious is Clostridium botulinum types A, B, E, and F).5 Approximately 20 cases of botulism are connected to food each year in the U.S.6 This may seem small, but the lethality of the botulinum toxin produced is extreme. As little as 90 nanograms (that’s 0.0000000001 grams) of this toxin can kill a 200-pound person, and 4,000 grams of the toxin can kill every person on the planet.5 Of course, there are a variety of other microorganisms of concern to chefs and restaurateurs that also need to be taken into consideration. But the major concern is with the anaerobic environment created by sous vide and the risk of outgrowth of Clostridium botulinum under improper storage conditions (i.e., storage temperatures above 40˚F /4.4˚C for greater than four hours, at pH levels of 4.6 or higher—also referred to as “low-acid food”).5

What You Can’t See Can Hurt You Before we consider the impact sous-vide cooking can have on the growth and survival of microorganisms in the kitchen, we need to review some basic microbiology. Microorganisms are single-celled organisms that cannot be seen with the naked eye; they require a microscope to be 17

observed. Although this may seem obvious, this is one of the primary reasons they are so problematic in the kitchen—if we could see them, we would be able to more easily prevent them from contaminating our hands, cutting boards, knives, hamburgers, etc. So we have established hygiene protocols and food safety systems to help minimize the risk they present, but we can never be sure they are not present. This is just a fact. There is no “zero” when we refer to microorganisms, there are just high and low probabilities that they are present. This is also referred to as “relative risk” by epidemiologists who track and study foodborne illness outbreaks.

Bacteria: A Diverse Bunch

Microorganisms in the Kitchen

• At the most fundamental level, we can divide bacteria into pathogens and spoilage organisms. Pathogens are bacteria capable of causing foodborne disease when they find their way into a human host. Spoilage organisms significantly decrease the flavor quality of food, but don’t impact safety. It’s important to note that spoilage organisms may survive sous vide conditions that are lethal to certain pathogens.

So they’re always around, but what do they look like when we get them under the microscope? The microorganisms that find their way into our kitchens include viruses, parasites, yeasts and molds, fungi, and bacteria (see Figure 1). All of these can cause problems, but viruses and bacteria are most commonly implicated in foodborne illness outbreaks. Viruses are the smallest of the microorganisms and are readily transmitted from person to person and from food to person. They can easily make their way from an employee (whether they exhibit symptoms of a viral infection or not) to the restaurant. The most effective strategy we have for minimizing the risk of viruses causing problems is hand washing, proper use of gloves, and using sanitizing sprays. In the context of sous vide, we need to maintain the same high standards of hygiene and sanitation as we do for all food preparation in order to lower the risk of an outbreak due to viruses or bacteria.

Fig. 1. Types of microorganisms found in food

Bacteria—aerobic and anaerobic

Fungi: Yeast/Molds

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Fungi: Yeast/Molds


As for bacteria, they are quite diverse and are capable of adapting to a variety of environmental conditions that might be encountered in the kitchen. Bacteria have a variety of shapes and sizes, including round (“coccoid”), rodlike, and spiral-shaped, In addition to categorizing bacteria by physical attributes (also referred to as “phenotype”), microbiologists have created several other different categories based on bacterial “lifestyle” and metabolism to help get a handle on bacterial diversity. These classifications are important to understand when developing safe sous-vide practices for your operations.

• Bacteria can also be divided into spore formers and non-spore formers. Spore-forming bacteria are capable of transforming their normal cells (referred to as “vegetative cells”) into spores that are exquisitely resistant to stresses encountered in the kitchen, such as high and low temperatures, high acidity, high salt, low moisture, and a lack of nutrients. Spores don’t grow and proliferate in their spore state. They essentially hibernate, and use this approach as a sort of “escape pod” to help them make it through stressful environmental conditions they may encounter. However, they are capable of sensing when the environmental conditions are better and more hospitable, and then they spring into action, often unimpeded by competition from other vegetative cells that were incapable of forming spores and died off due to environmental stress. • We can also group bacteria based on their requirements for oxygen, known as the aerobic (oxygen loving), anaerobic (oxygen hating), and facultative aerobes/ anaerobes (that can survive and grow, albeit slowly, under low-oxygen conditions). When we place food in a bag and create a vacuum, we are removing the air (which contains oxygen) from the environment surrounding the food and creating an environment for anaerobic microbes to grow. If they happen to be pathogenic, this presents an obvious problem. If they are anaerobic pathogenic and spore formers, this is even more problematic. • Bacteria are also categorized based on their ability to resist heat treatments, as well as by their optimal growing temperature conditions (low, moderate, or high).

• Eventually, bacteria reach a population size that is in a sort of equilibrium with their surroundings and neither increase nor decrease in numbers. This is the stationary phase. Bacteria in the stationary phase become hardened or resistant to stress that would have been more lethal to them during the exponential phase.

Log (# of bacteria)

Fig. 2. Stages of bacterial growth

• When bacterial populations run out of resources and overpopulate their micro niche, they begin to decrease in numbers, in what is referred to as the death phase.

A is the lag phase, B is the logarithmic phase, C is the stationary phase, and D is the death phase.

Beneficial Bacteria There are many other categories of microbes that are fascinating to study, especially if you are interested in fermenting sausages, dry-aging meats, or making kimchee, yogurt, cheese, wine, or beer. We have learned to harness these “good” or beneficial bacteria to create flavors we cannot develop with our tools and ingredients alone. It is interesting to note that the environmental conditions we manipulate to get these microbes to create flavor are the same ones we control to impede the growth of bad bacteria. This is why an understanding of the interactions between microbes and their physical and chemical environment is critical to enhancing quality and optimizing safety.

Bacterial Growth and Inactivation Let’s take a look at how bacterial cells grow, and consider why time and temperature are of the utmost importance when maintaining safe sous-vide practices. Bacterial cells reproduce essentially by dividing in half. So one cell becomes two, those two cells become four, four become eight, etc. This mode of reproduction results in a pattern of growth that includes four very distinct phases (see Figure 2): • During the lag phase, bacterial populations are acclimating to their environment and trying to “figure out” the resources (nutrients) and stresses (temperature and potential toxins) that are in their surrounding environment. At this early adaptation stage of growth, the bacteria are dividing slowly. • Once the bacteria have adapted, they begin to grow rapidly in what is referred to as the exponential or logarithmic phase. During this phase, bacteria are particularly susceptible to stress.

Effects of Temperature and Other Factors on Growth So what factors affect the growth and death of bacteria? Temperature is one. As we increase the temperature of foods within the range of 41˚F to 120˚F, the bacterial growth curve changes. The lag phase is shortened (the bacteria adapt quicker), and the exponential phase is steeper (the rate of growth increases). So as temperature increases within this range, certain bacteria are able to reach higher numbers in a shorter amount of time (see Figure 3). This is why the Food Code prescribes that we store our foods below 40˚F and hold them at temperatures above 120˚F. There are other factors that will further help slow down microbial growth in the kitchen. Salt, sugar, acidic ingredients, and decreased availability of oxygen surrounding food will all slow microbial growth. Salt and sugar make it difficult for nutrients to be absorbed by the cell. Acidic

Fig 3. Relationship between temperature and microbial growth and survival Microorganisms die more quickly at higher temperatures

Microorganisms grow more slowly at lower temperatures

# of microorganisms


When it comes to food safety in the kitchen, we are mostly concerned with the lag and exponential phases. All of our safety and sanitation techniques have been developed to try to keep pathogenic and spoilage bacteria in the lag phase—we don’t want them to “get comfortable” in the kitchen. We do this by maintaining low or high temperature conditions that are inhibitory to growth. Sous-vide methods allow us to do this with great efficiency and precision, and when done properly, they can decrease the risk of bacterial growth in food.

1,000,000 100,000 10,000 1,000 100 10 0.1



Hours Time 19

# of microorganisms

Fig. 4. Hurdle approach to enhancing food safety in the kitchen: combined stresses have a synergistic effect on microbial inactivation


Temperature + pH + time on survival Acidic conditions

100,000 10,000


1,000 100 10

Acid + 140˚F

1 0.1

Time Seconds

ingredients such as vinegar and lemon juice make it difficult for bacteria to pump nutrients in and pump waste products out (which then accumulate in the cell and become toxic to the bacteria). And oxygen is essential for growth, serving as a shuttle for energy needed for biological reactions in the cell. When you combine these conditions, such as in a piece of chicken that is flavored with a marinade containing vinegar, vacuum packed, and stored in a low boy at or below 40˚F, you create conditions that are “synergistically” inhibitory to microbial growth. This is referred to as a “hurdle approach” to ensuring food safety and quality (see Figure 4). By combining stressful (but “sublethal”) environmental conditions that inhibit growth, we can slow bacteria down even more than by using a single stress, such as heat during pasteurization. We also see interesting and valuable patterns of microbial inactivation when we place bacteria under extremely stressful conditions, such as very high heat, high salt concentrations, or highly acidic conditions. Higher temperatures equate to more bacterial cells being inactivated within a shorter amount of time. We also observe synergistic effects on inactivation when we combine lethal stresses together. So a bacterial population on chicken that is stressed by an acidic marinade, placement in a vacuum-sealed sous-vide bag, and heated in a water bath will be significantly more decreased in numbers than compared to heat alone.

Bacteria of Concern for Sous Vide Operations Let’s take a look at some of the pathogenic microorganisms that are of particular concern with regard to sous vide, and consider the cooking and storage conditions that we need to maintain in order to minimize the risk of them causing foodborne illness. It is important to note that the majority of the research looking at the survival and outgrowth of most of these bacteria has been conducted using animal meat cuts; very little work has been done on plant-based foods.

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• Clostridium botulinum is an anaerobic pathogen that forms spores that are highly heat-resistant and capable of surviving for more than 11⁄2 hours at 85˚C/185˚F. This organism is capable forming an extremely lethal neurotoxin. Most of the research conducted on it, and its ability to form neurotoxins under sous-vide conditions, suggests that there is a low risk of survival or toxin stability, provided foods are cooked to 78˚C/172˚F for one minute. In addition, foods stored under proper temperature conditions rarely show growth or toxin production before three weeks of storage. It is also important to note that this organism is significantly less likely to grow and produce toxins at low pH levels (at or below 4.6), which might be achieved with the use of vinegar or lemon juice. • Bacillus cereus is commonly found in soil and plant foods and can grow under anaerobic and aerobic conditions. The organism likely finds its way to the plant from the soil it originated from, so cleaning your produce thoroughly will decrease risk of it causing foodborne disease. Note that this bacteria’s spores and the toxins it forms are very heat stable. The spores can withstand 115˚C/239˚F for 11 minutes—temperatures not commonly maintained in sous-vide processing. Therefore, to minimize risk of this organism growing in foods, it is essential that proper storage times and temperatures for sous-vide products be maintained. • Listeria monocytogenes does not form spores but is capable of growing in a wide variety of foods, from vacuumpacked chicken to soft raw milk cheeses to coleslaw. Commonly found in soil (so fruits and vegetables are potential vectors), it is capable of surviving and growing under aerobic and anaerobic conditions even at temperatures of 5˚C/41˚F. It is important to note that pregnant women, young children, the elderly, and people with compromised immune systems are at high risk for illness due to Listeria monocytogenes. This organism is much less resistant to heat than the previous two, and likely will not survive heat treatments of 72˚C/162˚F for 20 seconds. Keep in mind that these time-temperature conditions refer to the entire product being heated. In other words, the very center of the product needs to reach and be held at that temperature. The organism is inactivated at lower temperatures than 72˚C, but will require longer holding times at those temperatures.

Lowering the Risk As we have seen, maintaining proper time-temperature conditions while cooling and storing sous-vide foods is critical. What additional steps can chefs take to establish a safe and effective sous-vide process in your operations? Obtain a variance. Contact your health inspector and let them know that you want to obtain a variance for sous-vide

food production—just as you would if you were going to serve a traditional steak tartare with a raw egg or sell freshsqueezed, unpasteurized orange juice to go. While the technique of sous vide may be relatively new to restaurant kitchens, the rules and regulations of the kitchen still apply and must be followed. And as you well know, the conditions of most variances require maintaining—and meticulously documenting—the time-temperature conditions of storage of the potentially hazardous foods. Establish an HACCP plan. Since sous vide is a low-oxygen packaged food, you will need to establish an HACCP (Hazard Analysis and Critical Control Point) plan. HACCP is essentially a careful and critical analysis of the sous-vide preparation for each food item, from when the raw product is received, all the way through storage, rethermalization (when applicable), and service. Developing an HACCP plan for your operations is a good idea (even if you’re not using sous vide) because it requires careful management and surveillance of the many interconnected processes that take place in your dynamic kitchen. This careful control and analysis can lead to more efficient use of labor (leveraging “human capital”), less loss of ingredients, and perhaps even new and innovative flavors. However, for sous vide, it is absolutely necessary to develop and follow an HACCP plan. Implementing your HACCP plan means identifying hazards and ways of minimizing risks associated with those hazards, as well as performing regular system monitoring and record keeping to ensure the plan is effective and being followed. Train your staff. Providing ServSafe or comparable training for all employees who handle food is critical. Studies have shown that restaurants managed by chefs who have taken food safety training have fewer viral and microbialborne illness outbreaks.4 Choose your suppliers wisely. The medium of the chef is comprised, in large part, of agricultural products: meat, fish, fruit, roots/tubers, herbs and spices, all of which bring bacteria along with them. We are fortunate to have access to such a diversity of ingredients and flavors that can be accessed from around the world, often with the click of a button on your computer. But along with this complex and expansive food supply comes the risks of contamination, and the introduction of existing or emerging pathogens. Chefs can play a critical role in minimizing risks associated with these hazards, by working only with reputable suppliers who follow good manufacturing practices in order to decrease the risk of bringing bacterial pathogens into our kitchens. Continue with current food safety practices. Establishing and enforcing proper hand washing and hygiene procedures is as essential as always.

References 1. Berg, R. (1996): “The indigenous gastrointestinal microflora,” Trends in Microbiology, 4(11): 430–5. 2. CDC (2012): About Foodborne Illness, Centers for Disease Control and Prevention. facts.html (Last accessed September 29, 2012) 3. Garden-Robinson (2012): Food Safety Basics; A Reference Guide for Foodservice Operators, NDSU Extension Service. (Last accessed September 29, 2012) 4. CDC (2012): Studies on Restaurant-Related Foodborne Illness Outbreaks, Centers for Disease Control and Prevention, Food Safety Projects. (Last accessed September 29, 2012) 5. Ghazala, S. (1998): Sous Vide and Cook-Chill Processing for the Food Industry. 6. Sobel, J., et al. (2004): “Foodborne Botulism in the United States, 1990–2000,” Emerging Infectious Diseases. article.htm (Last accessed September 29, 2012) Chris Loss, PhD is the director of the Department of Menu Research and Development at the CIA and teaches culinary science at the college. Dr. Loss earned his associate degree from the CIA in 1993 and his doctorate, master’s, and bachelor’s degrees from Cornell University in Ithaca, NY.

Additional Resources Here are several resources to guide you in establishing food safety procedures for sous-vide operations: • Publications and reports on HACCP food processes from the Hospitality Institute of Technology and Management: Provides time and temperature conditions for pathogen growth based on the scientific literature. • Requirements and guidelines for developing an HACCP plan for reduced-oxygen packaged foods provided by the NYS Department of Health and Human Hygiene: downloads/pdf/rii/rii-red-oxygen-packaging.pdf • Sous Vide and Cook-Chill Processing for the Food Industry, edited by Sue Ghazala. Contains valuable guidelines for developing safe, high-quality sous-vide products. • Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments. U.S. Department of Health and Human Services, Food and Drug Administration (April 2006). UCM077957.pdf (Last accessed: September 29, 2012) 21

One Lump or Two? Exploring the Role of Sweetness in Flavor Perception By Phil Crispo, PC III, CEC, CHE

s culinary chefs, we can sometimes become stale in our thoughts when we explore ways in which to frame flavor. When creating balance in a dish, too often we will gravitate to savory or acidic options, forgetting about the sweet component. I too have found myself inadvertently forgetting about the importance of sweetness and what effect it can have on flavor. This awareness, or lack thereof, was the motivation for an experiment that I took part in, and the sharing of what we discovered.


The exploration of sweetness was conducted in a semi-controlled environment, with the help of two food scientists, a chef, and 16 experts in their fields of study from around the world—all of whom gathered in a New York City loft apartment. The experiment and its findings were interesting, thought-provoking, and, in some cases, astonishing.

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The chef (that’s me) and the two food scientists designed, conducted, and concluded the experiment, approaching the task in an open-minded way and breaking down the process into five unique goals.

1. Aroma and Sweetness Perception Our first goal was to explore the impact of aroma on sweetness perception, demonstrating the multisensorial qualities of flavor. Three identical custards were prepared and cooked using identical methods. The custards were flavored in the following manner: • One custard relied on nothing more than the basic ingredients of cream, eggs, and sugar. • The second custard was flavored lightly with the infusion of a vanilla bean.

“Exploring the role of • The third and final custard was not only infused with the vanilla, but was also layered with the sweet aromatic flavors of cinnamon, nutmeg, and ginger. With dark cloth blindfolds firmly tied around the heads of the experts to ensure there was no way to see the color of the custards, the following directions were given to them. “Beginning from left to right, lift aluminum container number one and smell the aroma. Then, using the small plastic spoon, taste the contents and note its character and flavor. Do this with all three containers and then select one that is, in your opinion and based on multisensory stimuli, the custard that has the most sweetness.” The resulting comments and discussion firmly pointed to the custard containing the blend of spices and vanilla as being perceived as the sweetest. The conclusion reached was that the chef can increase the perception of sweetness by using additional spices associated with sweet foods, creating possible ways of reducing calories in a dish or recipe. Additional findings confirmed in part that cultural backgrounds heavily affect the way we perceive flavor, as the question was asked, “Was there any fruit or vegetable detected in any of the dishes?” Remembering that our tasters were from different countries and cultural heritages, the responses ranged from apples to pumpkins, based on the tasters’ past experiences with how a spice blend is implemented in their native cuisine.

2. Sweetness and Flavor Perception The second goal was to investigate the impact of sweetness on overall flavor perception. Using black iced tea infused with herbes de Provence (thyme, savory, chervil, chives, and lavender) and a simple syrup (50:50 sugar water solution reduced by half, i.e., 75 degrees Brix syrup). The guests were given three cups of tea and a small container of syrup. • The first cup was tasted plain and the question asked quite simply, “What can you taste and what flavor notes do you perceive?” The responses indicated that there were bitter notes and some perception of herbs present in the tea; however, not much in the way of detailed ingredients. • The second cup was tasted after two drops of syrup were added and the results showed a marked increase in the ability to identify specific herb flavors and also a noticeable loss of bitterness. • The third cup was tasted after four drops of syrup were added and the results here showed a loss of flavor, and a distinct inability to detect specific flavors due to the overwhelming presence of sweetness.

sweetness and its overall effect on flavor continues to be as important for the culinary chef as for the baker.”

We concluded that there must be a balance between sweetness and flavor and that sweetness can indeed overwhelm flavor. When designing a food, a chef should first focus on flavor and then use sweetness as the amplifier.

3. Texture and Sweetness Perception The third goal was to investigate the impact of texture, in the form of viscosity, on the perception of sweetness. Using iced coffee made from hot infused grounds and the same source of sweetness (the simple syrup of 75 degrees Brix), the samples were presented in such a way that: • One cup of iced coffee was equally sweetened with two measured drops of syrup. • The second cup was viscosified with xanthan gum to a nectar-like texture in addition to two drops of our base syrup sweetener. • The third cup was also viscosified with xanthan gum, but this time to a thicker, almost pancake syrup-like consistency, in addition to the standard two drops of base sweetener. The tasters were asked to describe the impact of viscosity on the perception of sweetness. When conducting these exercises, we would often pose additional questions such as, “Does there exist an ideal viscosity in relation to sweetness?” and “Should beverages vary in viscosity throughout the day—thicker before bed, lighter in the morning?” Following the tasting of iced coffee with equal sweetness but with varying levels of viscosity, the group appeared unanimous in their conclusion that an increase in viscosity does play a role in the perception of sweetness on the palate. Interesting discussion followed on the supplemental 23

questions with regard to the relationship of texture and time of day, and interest in further investigating this suggestion was certainly apparent.

4. Sweetness and Stage of Life The fourth goal was to investigate whether there is a point in the human life cycle where the palatability of tastes and flavors change specifically with regard to sweetness. Our model system consisted of nothing more than two cheeses, two fruit jams, and two styles of crackers. The specific treatments were: • One sample consisting of sharp cheddar cheese, strawberry jam, and a water cracker. • A second sample consisting of Gorgonzola dolce, quince jelly, and a whole wheat crisp. Blindfolded, the group was presented with the samples and simply asked to reflect on what they tasted, its flavor, and whether either one brought them to a specific point in their life or if it was one they would recommend for a specific age group based on the flavor profile. With cracker-crumbed laps and somewhat sticky, jam-covered fingers, the group again came to a unanimous conclusion—this time, that the first sample was considered to be a flavor profile that one would associate with a younger palate, and the second sample was complex and sophisticated, to which an older, more mature audience might gravitate. This exercise clearly demonstrates that flavors can evoke feelings and memories coming from different times in your life, and so chefs need to be aware of their flavor and ingredient selections.

5. Culinary Technologies and Sweetness Perception Goal five was to investigate whether new technologies that are now almost commonplace in the professional kitchen can change the perception of sweetness for better or for worse. So, using nothing more than ripe cherry tomatoes, fresh basil leaves, sea salt, and freshly ground pepper, our tasters were going to once again be called upon to comment on the question, “Which sample best delivers the perception of sweetness?” The treatments this time would be: • A cup of raw cherry tomatoes, basil, and pepper, all meticulously measured out. • A second sample containing the same ingredients, but cooked over medium heat in an uncovered pot for 5 minutes.

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• The third sample would again be the same ingredients, but placed carefully in a vacuum bag and the air removed in the sous-vide style of cooking. The sous-vide tomatoes were cooked in a water bath using a thermocirculator at a temperature of 195 degrees F for 30 minutes, and then plunged into an ice bath. The tomatoes, including any residual juices, were then placed into small sampling cups. As the tasting began, comments and observations were made that the fresh tomatoes fared well, providing a good balanced flavor profile. The tomatoes that were lightly cooked on the stove were considered more concentrated in flavor; however, they came across as somewhat one-dimensional. As the group collectively made its way to the sousvide tomato sample, we could notice a change in facial expression. A combination of excitement and pleasure, supported by mostly smiles all round, prefaced such comments as “wow!,” “what flavor!,” “what depth and complexity!,” “how sweet!” and “certainly multi-dimensional.” The way in which all the flavors and aromas of the sous-vide tomatoes were captured using this technology certainly led to a huge consensus that number three was the sweetest tomato sample of them all. So we can infer that there are instances where technology and food can safely enjoy a symbiotic relationship.

Conclusions Our journey to explore sweetness has led us to conclude, if not to confidently suggest, that exploring the role of sweetness, its use, its function, and its overall effect on flavor continues to be as important for the culinary chef to understand as it is for the baker. Sweetness can do many things— trap flavor, overpower flavor, frame texture, and improve flavor in partnership with technology. So the next time you’re not sure about the answer to “One lump or two?,” ask yourself what sweetness can do for you and your cooking. Chef Phil Crispo is an associate professor of culinary arts at the CIA. He is a CIA ProChef Level III-certified chef, an ACF-certified executive chef, and a certified hospitality educator.

Spring Easter Breads Celebrating the Season By Lee Ann Adams, CMB, CHE

hen “spring bread” is mentioned to most bread bakers, we instantly think of traditional breads served for Easter festivities, as the season and the holiday are so closely linked. Throughout history, breads have had strong ties to religion. The same is true of the seasons; after the scarcity of food during the long winter months, breads have been used to celebrate the bounty of spring and the promise of new life.


The custom of baking bread as a religious symbol can be traced back to ancient Egypt, when small buns were baked to offer to the goddess of the moon. The Greeks, Romans, and Saxons had similar customs. For example, Eostre, the goddess of light (whose name is believed to be the root of the word Easter), was the recipient of the Saxons’ bread. In the Catholic faith, the end of the Lenten fast was broken with foods made with meat, butter, and dairy products— ingredients that were forbidden for the 40 days before Easter. On Good Friday, breads for Easter were often pre-

pared. Eggs—which have long symbolized rebirth, new life, and spring—were used not only in the dough, but also to decorate the loaves. The breads associated with this time of year are sweet, delicate yeasted treats that include cherished additions like candied citrus peel, nuts, cheeses, and rare spices. The shapes of these breads can also be rich in religious symbolism. Everything about them is meant to be special, and as soon as you encounter one, your senses are awakened and you are ready for a treat. They smell heavenly, look spectacular, and have a rich taste.

Traditional Easter Breads All across Europe, breads were made to celebrate the Easter season and the arrival of spring. Here are some familiar and not-so-familiar varieties: Hot cross buns are small, spiced buns filled with dried currants. Known to people in England for centuries, they 25

became commonplace during the time of the Tudors. The name comes from the practice of selling the buns while they were still warm and because they had a cross either cut in or piped with sweet pastry dough across the top. The cross is a direct reference to the crucifixion of Christ. The practice of serving the bread, baked on Good Friday, is rich with superstition. It was believed that these breads could protect homes from fire and sailors from shipwrecks, and generally ward off bad luck. King cake is braided bread associated with the celebration of Mardi Gras and/or the Epiphany. Brought to the United States from France, the king cake is highly symbolic. Its three braided strands of dough represent the three wise men who came to see the baby Jesus on the feast of the Epiphany, and the braid is arranged in a crown shape to symbolize that Christ is the king of the Catholic faith. Yellow, purple, and green icing tops the cake, each color representing one of the gifts of the wise men: gold, frankincense, and myrrh. Within the braids of the bread, there is often hidden a small figurine waiting to be discovered. The figure is said to represent the baby Jesus, and the person who finds it is crowned King Rex of the Mardi Gras party. Tsoureki, or Greek Easter bread, is a braided loaf of bread that includes citrus and mahlab, a spice made by grinding the stone of the mahlab cherry. Mahlab has a rose fragrance and a taste of almond paste. The braids of the tsoureki are shaped into a crown and hold eggs that have been dyed a deep, vibrant red to symbolize the blood of Christ. Cozonac is the traditional Romanian Easter bread. Also known as kozunak to the Bulgarians and paska to the Ukrainians, it is very similar in shape and flavor to the familiar panettone, the traditional Christmas fruitcake of Italy. Cozonac is baked in a high cylindrical container to help support the delicate loaf; coffee cans are often used as a baking pan for these breads. These tall, narrow loaves contain candied citrus peel and raisins. Kulich is the Russian version of cozanac, and is distinguished by its final decoration. The top of the loaf is glazed with white icing and the letters “XB” are piped on top. The letters are representative of the traditional Easter greeting, “Christ is risen” in the Cyrillic alphabet.

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Babka is the traditional bread of Poland and is baked in a tube pan or bundt mold. The name of this bread comes from the shape of the loaf, which resembles a woman’s skirt—grandmothers in Poland are also known as babka.

The Colomba di Pasqua is an Italian bread that is the cousin of the panettone. The dough is very similar in taste and texture to that of its relative, but contains no raisins, and is finished with a generous topping of coarse pearl sugar. The bread is shaped into the form of the Easter dove. The list goes on to include Pão Doce from Portugal, a saffron-studded loaf. Sardinia has a highly decorated loaf using bird shapes and the initials “BP” for “Bounal Pasqua,” which translates to “Happy Easter.”

Keys to Successful Breads All of these are celebration breads that use the baker’s best ingredients. Often, they also test the baker’s skill by adding a large amount of sugar and butter to the dough. This can be challenging, as these ingredients interfere with the formation of gluten (the proteins that support the structure of the loaf), but not impossible. One of the tricks, then, is to mix the dough without all of the butter or sugar. After the gluten is developed, the additional butter and sugar can then be added without harming the loaf. Care must be taken to keep the dough cool throughout the mixing and shaping process to ensure that the butter in the dough does not become too soft to handle. Another helpful hint is to prepare a “sponge”—a mixture of flour, liquid, and yeast—before the actual dough is made, and let it ferment. Because yeast can have difficulty fermenting in a dough with a high percentage of sugar and fat, you have essentially created an environment in which it is very easy for the yeast to ferment. The already-well-established sponge is then added to the enriched dough. Now that you have a few tips for preparing these traditional breads, why not add one or more to your spring menu? It’s a great way to celebrate the season with your customers. Certified Master Baker and Certified Hospitality Educator Lee Ann Adams is an associate professor in baking and pastry arts at the CIA.

HOT CROSS BUNS Yield: 3 pounds of dough (2 dozen two-ounce rolls) FOR THE SPONGE: 8 ounces bread flour 9.5 ounces milk, 85 degrees F 0.5 ounce yeast, dry FOR THE DOUGH: 18 ounces sponge (from above) 3 ounces eggs 0.75 ounce honey 3 ounces butter 12 ounces bread flour 3 ounces sugar 0.5 teaspoon allspice 0.5 ounce salt 6 ounces currants 2.5 ounces candied lemon peel, fine dice Zest of 1 lemon Hot Cross Buns Topping (recipe follows) Apricot jam or glaze, as needed

Preheat oven to 375 degrees F. Mix the sponge ingredients by hand or on the mixer until smooth. Cover and allow to rest in a warm environment for 30 minutes. Add the sponge to the mixing bowl, and place the eggs, honey, and butter on top of the sponge. Place the sifted dry ingredients into the bowl next. Reserve the currants, candied lemon peel, and lemon zest. Mix on first speed for 4 minutes, scraping the bowl as needed. Increase to medium speed and mix for 4 to 6 minutes until the dough no longer sticks to the side of the mixing bowl and looks smooth. Add the currants, candied lemon peel, and zest on first speed to incorporate.

HOT CROSS BUNS TOPPING Yield: 1.5 pounds 9.5 ounces butter, melted 8 ounces sugar 1.5 ounces eggs 6 ounces milk 0.5 ounce vanilla extract Zest of 1 lemon 16 ounces pastry flour Make the topping the day you bake the buns. Add the butter, sugar, eggs, milk, vanilla, and lemon zest to the bowl with a paddle. Mix to combine. Scrape as needed. Add the pastry flour until just combined. Do not overmix.

Place in an oiled container and cover. Rest at room temperature for 45 minutes.

Place the mixture into a pastry bag with a small round tip (802).

Divide the dough into 2-ounce pieces and round tightly. Place the rolls 6 x 8 on a parchment-lined sheet pan and egg wash. Allow the rolls to ferment in a proof box or cover lightly with plastic to keep the dough from forming a skin.

Pipe onto the top of the egg-washed rolls just before baking. The traditional pattern is a cross. Source: Specialty Breads class, CIA.

Egg wash the rolls a second time and allow to rest for 5 minutes. Pipe the prepared topping over the rolls in a cross pattern. Bake approximately 18 minutes until a deep, golden brown. Heat apricot glaze or jam and brush over hot rolls. Source: Specialty Breads class, CIA. 27

Biodynamic Viticulture Growing Wines Sustainably and Holistically By Christie Dufault, ACWP, CHE

ine is an agricultural product; this we know. Some people also believe that wine is a gift from nature. Because of this close relationship of wine with earth and climate, many people carefully consider the natural factors in wine production when choosing a bottle to drink. In other words, in addition to the taste and style of wines, many wine lovers also question how the grapes were farmed and how the wine was produced. Because biodynamic wine farming is one of the practices that some wine drinkers value highly, we as food and wine professionals need to understand the principles behind the practice.


Everything in the Vineyard Matters Biodynamics is not a new movement. It has, in fact, been practiced in many countries since its promotion in the first part of the 20th century by Austrian scholar, philosopher, and social reformer Rudolph Steiner. Mr. Steiner didn’t exactly create a new way of farming; rather, he defined an already existing one and helped solidify biodynamics’ legitimacy. Biodynamic agriculture takes long-term, sustainable approaches to farming. It is a method of organic farming that emphasizes the holistic development of and interrela28 1-888-851-3313

tionships between the soil, plants, and animals as a self-sustaining system. In other words, biodynamics views every part of the whole as essential—every part of the farm, or, in the case of viticulture, every part of a vineyard. So the vines are as important as the soil and the climate and the water and the animals and the microorganisms, as are all of their relationships to one another.

Biodynamic vs. Conventional Farming This approach to agriculture is different from conventional farming. Simply put, in a conventionally farmed, nonorganic vineyard, a farmer may see crop yield as the priority. He will do everything, including using herbicides and pesticides, to maximize yield at the risk of the health of other elements like the plant and the soil. Biodynamic agriculture, on the other hand, employs an approach that works to promote the health of all of the elements that affect the vineyard. At the very core of the biodynamic principle is integration. Mike Benziger and his family own the Demeter-certified (more on that later) Benziger Vineyards in Sonoma County, CA. Mike, who penned the foreword for one of the most definitive books on biodynamic viticulture, Biodynamic

Wine, Demystified by Nicholas Joly, further explains the approach. “Biodynamics is, at its core, an energy management system. When practiced rightly, it brings a dynamic balance to the land, enabling the winegrower to realize the maximum potential for that vintage,” he says. “This is because a vine tended under these conditions becomes more than a plant responding to stimuli; it becomes a super-sensitive life form with the ability to order and organize energies that manifest themselves as varietal character, place, vintage, and even intentionality.”

Biodynamic Farming Practices Viticultural farming practices commonly used in biodynamics include:

cases, they were already practicing organic viticulture, and moving towards fully biodynamic integration felt like the right next step. Owners Bob and Louisa Lindquist of Qupe Vineyards in the Santa Maria Valley appellation of the Central Coast of California instinctively knew that their vineyard would thrive with biodynamics. Indeed, they have been making wines for three decades, and have seen vineyards and tasted wines produced with both conventional farming methods and full organics and biodynamics. They understood their land, they were familiar with biodynamics, and they believed that it was the right thing to do for the future. After years of farming organically, they converted to full biodynamics gradually and were certified by Demeter in 2009.

• Utilizing fully organic applications.

Grown with a Generous Spirit

• Eschewing all unnatural chemicals.

The wines of Qupe Vineyards are always full-flavored, balanced, and delicious. They also benefit from a spirit of generosity among biodynamic wine growers around the world, many of whom have shared their expertise with the Lindquists. For example, Bob remains grateful to Steve Beckman of Beckman Vineyards (also located in the Central Coast) for encouraging him to go biodynamic and for teaching him best practices.

• Composting. • Planting symbiotic cover crops. • Integrating beneficial animals, birds, and insects in the vineyard. • Using recycled and recovered water. • Managing the vineyard with the cycles of the seasons and solar system and with the phases of the moon. In biodynamics, every day of the year aligns with a fruit, root, leaf, or flower day. This calendar represents how all plants grow and develop according their relationship to the Earth and the entire constellation system. Again, more than anything, it demonstrates how the components of the natural world always have been and always will be deeply connected.

Becoming Certified Biodynamic There are specific wine regions where biodynamic viticulture is common. Regions like Alsace in France and the Wachau in Austria have higher numbers of certified biodynamic vineyards, although this is gradually changing as more and more wine producers recognize the benefits and positive results in biodynamic wines. The organization that regulates and certifies biodynamics in commercial industries is Demeter. Interestingly, in addition to vineyards, Demeter certifies many agricultural products, including coffee, tea, dairy, fruits, vegetables, nuts, grains, and livestock. Not surprisingly, the standards for Demeter certification are very high—in the case of viticulture, the proposed vineyard must already meet the standards for USDA Organic Certification. This process can often take years to accomplish; after all, changes to most farming practices simply take considerable time to implement.

After all, committing to biodynamics is just that—a long-term commitment. It is simply easier to grow grapes by unnatural manipulation. But grape growers who see and taste the beauty in biodynamic viticulture are generous types; they care to share and aspire for all to live in harmony. Christie Dufault is a wine and beverage instructor at the CIA at Greystone in St. Helena, CA. She holds an Advanced Certified Wine Professional credential from the CIA, is a Certified Hospitality Educator, and was named Best Wine Director by San Francisco magazine while working at Quince restaurant.

CERTIFIED BIODYNAMIC PRODUCERS OF NOTE Beckman Vineyards, Santa Ynez Valley, CA Benziger Vineyards and Winery, Sonoma, CA Bergstrom Vineyards, Willamette Valley, OR Bonterra Vineyards, Mendocino, CA Ceago Vineyards, Mendocino, CA Domaine Marc Kreydenweiss, Alsace, France Grgich Hills, Napa Valley, CA Nikolaihof, Wachau, Austria Quivira Vineyards, Dry Creek Valley, CA Qupe Vineyards, Santa Maria Valley, CA

Yet more and more grape growers around the globe are taking the time and making the effort to learn these practices and transition into biodynamic viticulture. In some 29

Leadership and Innovation for the Professional Chef Gaining New Insights Through CEIP By Sue Sorensen Lee

met incredible professionals, visited inspiring locales, and was exposed to some fascinating aspects of the industry.” That’s what Paul Reinfeld had to say about his experience in the Culinary Enrichment and Innovation Program (CEIP). And those are just a few of the many highlights of the elite leadership program, which was created in 2008 by the CIA and Hormel Foods for highly skilled professional chefs.


CEIP participants, recognized by their organizations as future culinary leaders, gather four times over an 18-month period at one of the CIA’s campuses to participate in CIAled classroom lectures, kitchen work, field trips, and presentations from culinary and management industry leaders. As the next CEIP class is scheduled to begin this spring, a few members of the Class of 2012 shared some of their thoughts on how the program has changed their long-term perspective and day-to-day practices: • Chef Brian Ray, CEC, ACE, Executive Chef, Sodexo Healthcare, Boston, MA 30 1-888-851-3313

• Chef Paul Reinfeld, Director of Campus Dining, Chartwell’s Higher Education, Johnson & Wales University, Charlotte, NC • Chef George Shannon, Sous Chef, Williamsburg Lodge, Williamsburg, VA • Chef Ida Shen, Associate Director, Executive Chef, University of California, Berkeley What new leadership insights did you gain and subsequently implement with your team and in your organization? Ida: It is through the sharing of knowledge—as we leave ego at the door—that we truly begin to lead. Inspired leadership is different than management, and I believe it is this shift that has made the greatest impact on our team. I’m working to lead our chefs to things they may not have thought possible, encouraging them to learn and to break away from their comfort zones to enhance cooking styles, methods, and ingredients.

Paul: It became clear how important the collaboration process is for leadership. This was a big eye-opener for me, sparking the possibilities of true professional inclusion in a culinary environment. During the first module, you met with several Hudson Valley farmers and a distiller. What impact did these discussions have? Brian: Hearing from these artisans firsthand about the challenges they face in maintaining superior products inspired me to reach out to our produce vendor and confirm that we were sourcing local products. I clearly saw the benefit of reinvigorating that farm-to-table connection within my organization, even introducing a farmers’ market at our facility. Do you have a different or broader view of innovation as a result of the program? Ida: I learned not to stay on a straight path, but instead take the turns, open new doors, and think outside the box. It’s clear to me now that my job as a leader and culinarian is to help those I mentor to succeed and to help them discover who they want to be, just as I continue my own journey of learning and growth. George: Innovation, I now understand, is a multi-step process that requires collaboration, teamwork, and discussion from those involved in a project. Allowing for this time and energy has become critical in my own work as a culinary manager and mentor. What changes have you implemented in your own organizations since CEIP? Paul: From a leadership perspective, I’ve been able to improve our decision-making process through the implementation of greater team collaboration. Ida: I’ve focused more of my time on training, yielding many positive results. We’re constantly working on new recipes to make them healthier, and I now work more closely with our marketing and communications manager to share these healthy steps we’re taking with the public. Occasionally, I refer to my CEIP notes for inspiration, and I realize that I’m actively using the knowledge I gained. Then I become energized to do more! George: The information I gained has helped me perform my job better. As a result, I’m committed to identifying one major learning experience each year that directly relates to the topics we covered in CEIP.

zation. We’ve also implemented recipe modifications to significantly reduce the sodium levels in our soups, introduced “Meatless Mondays,” and launched a new sustainable seafood initiative aimed at supporting local fisheries, meeting the medical center’s sustainability efforts, and delivering wellness to patients and staff. I’d like to attend a class of this caliber twice a year…for the rest of my career. For more information, visit Sue Sorensen Lee is a Minneapolis-based public relations consultant who works with Hormel Foods and the CIA on CEIP.

CEIP DEFINED The Culinary Enrichment and Innovation Program is a rigorous course of study created for proven culinary professionals by The Culinary Institute of America and Hormel Foods. It is the only professional development program to offer graduate-level management and leadership training designed specifically for chefs. Sixteen commercial and non-commercial chefs from across the country are selected during an open application process and invited to attend. Curricula for the four modules are constantly evolving to best reflect the changing practices, trends, and philosophies of the industry. Here are the current modules and a few of their highlights: Flavor Dynamics and Exploration • An examination of global flavors and cooking methods • Visits to Hudson Valley organic farms and a distillery • Discussion of passion, commitment, and marketing from the farmers’ perspectives A Contemporary Approach to Health and Wellness • Healthy cooking tastings and demonstrations • Adapting chefs’ favorite recipes to be more healthful Leadership and Innovation • Closed-door sessions with chefs at Per Se, Oceana, Gramercy Tavern, and Aureole to discuss innovation • Presentation/discussion about changing traditions with CIA alumnus John Doherty ’78, former executive chef at the Waldorf-Astoria • Management case studies Menu Research and Development • Meetings with a cultural sociologist at the University of California, Davis • Trend presentations • Production of protocepts, with tastings and feedback from a CIA/Hormel panel

Brian: I’m striving for our organization to be “consistently excellent,” a concept our class found inspiring in our visit with Chef Michael Anthony at Gramercy Tavern. We’re holding more staff meetings to share customer feedback, resulting in increased accountability throughout the 31

Get Social! 7 Simple Web Tools to Market Your Business By Andi Sciacca

hether you are a culinary professional trying to find ways to market your business or an educator working to engage students in the classroom, you have likely found that social media offers a vast landscape for showcasing innovation and celebrating success. However, despite knowing the value of social media and web-based tools, the question of how to get the most impact for your efforts can be a daunting one, particularly in today’s competitive market. So, what can you do to make the best use of web-based media to give your work— whatever it may be—the appropriate edge?


We’ve put together a list of seven simple web tools that offer a way for you to build a foundation that diversifies your web presence, capitalizes on the opportunities that currently exist, and steps up your social media game—all without requiring you to hire a full-time guru or dedicate more time than you have to spend. While not meant to be exhaustive, this list provides a good baseline to reference, whether you’re just getting started or looking to maximize what you’ve already done. These seven tools and tool categories have been players long enough to last through the initial swell of their appeal, so we can expect that they’ll continue to have some staying

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power. We would recommend that every culinary professional make use of these tools to support his or her work in innovative and interesting ways. In no particular order, they are:

1. Websites Considering that websites originally took shape as simple repositories of static information, the range of activities they currently offer is quite remarkable! Odds are you’ve already got some kind of website, whether it’s a converted, no-cost page through services like Wix or GoogleSites, or something you pay for through a web administrator or a hosting service like GoDaddy. But whether or not you’re using your site effectively depends on whether it reinforces the message of your brand. Is your website a simple placeholder page with basic information? Or: • Have you included various forms of media, like music, images, or video? • Do you provide multiple means of contacting you or your business partners?

• Have you posted other information that makes the content more intriguing, such as FAQs about your policies, biographies of your staff, the option of making reservations at your establishment, ways to order and/or purchase your product, or assorted links of interest?

important, and intuitively provides specific tips on how to maximize the effect of your page based on the answers you provide to pre-populated questions. All you have to do is log into your personal account and select the option to “Create a Page”—the application will walk you through the rest.

It’s become an expectation that your web address is as important as your physical address when doing business. As such, everything from choosing the right domain name to how your site is built and updated bears consideration. Make sure that whatever you do, it works for you!

As an example of why this is so important, or, in case you have any doubts about the impact, just remember that the number of users was more than 950 million and, of those, more than 49 million have “Liked” one particular brand of one popular soft-drink alone. According to social media influence and analytics firms, food and beverage companies tend to dominate the market for fan loyalty. As with websites, the expectation of a Facebook page has shifted from option to necessity, so consider this an easy way to share information, post photos, and interact with your customers, clients, and fans!

One We Love:

And, if you’re an educator, in addition to utilizing whatever learning management system (LMS) your school has chosen, don’t forget to give your students the opportunity to get to know you as a culinary professional in addition to the person with whom they interact in the classroom. If you’re prohibited from having a personal (but still professional) website as part of your teaching contract or relationship, make sure you add value to your LMS by sharing your teaching philosophy, posting your CV, including photos, or interacting with your students in a way that enriches the experience for all. One We Love:

One We Love:

3. Blogs, WordPress, Tumblr, and Other (Non-Micro) Writing Sites Current blog statistics seem to point to shorter and shorter means of communication, many of which yield some interesting questions about the ways we communicate electronically.

2. Facebook

For example:

With more than 950 million users as of August 2012, the range and impact of Facebook is undisputed. You can have Facebook “friends” the world over and share your picnic photos or political leanings with anyone, anywhere, in seconds. But are you using it just to connect via a personal page with known contacts, relatives, and interesting strangers? If so, you might be missing out on one of the easiest ways to build a following and advertise your business for free: creating a Facebook page for your fans and supporters to “Like.” After all, every time someone clicks the “Like” button on your Facebook page, they have not only pledged their support or endorsed you and your products, they have also notified all of their own Facebook friends that they’ve done so, and your product will now appear in the news feed of all of their friends—potentially reaching an influencer somewhere across the globe. This is awe-inspiring, but it doesn’t need to be difficult.

• Why phone when you can text?

In fact, in order to facilitate ease-of-use for this application, Facebook has developed its own step-by-step guide on how to build a business or professional page. In this guide, the application itself selects the information most likely to be

• Who uses e-mail regularly outside of business dealings? • Why are professional bloggers becoming more and more specialized? • When did we become completely comfortable obtaining our daily news in 140 characters or fewer? However, while there are relevant applications that capitalize on the shortening of communication patterns from the written toward the visual, in the culinary world, the blog remains an important and useful tool. Recipes are shared, questions and reviews are posted, and research is developed. In fact, one blogger we know, a Cornell mathematics alum named Antonio Tahhan, turned his blog from a hobby into a professionally crafted posting of recipes, stories, and amazingly annotated mise en place photos. His blog served as the foundation for a Fulbright Scholarship and accolades including an Ignite keynote presentation and an invitation to Washington, DC to discuss his experiences in a congressional hearing. Of his blog, named Olive Juice, he writes, “My blog is an extension of my home—my 33

kitchen. It’s the dining room table where I invite readers to pull up a chair. I share personal stories and photos alongside my favorite recipes as a way to start a conversation around food and culture.” Even if you post something short, once a week (or even less frequently, as long as it’s a consistently timed interval and you’re reliable in providing new, fresh content), keeping a blog is a wonderful way to remain connected to your clients. By providing a bit more than sound bites and images—not that those aren’t equally important to your brand!—you give people who are hungry for the experience of sharing something personal the means to do it while physically away from your business. One We Love:

4. Twitter So why are we comfortable obtaining our daily news in 140 characters or less? How do more than 500 million active, registered users contribute to more than 1.6 billion search queries per day on a social site that has been credited with everything from launching political revolutions to contributing to the rapid reporting of world events? How has the use of the Twitter search term (the hashtag symbol, as in #search) become ubiquitous in popular culture to the same extent that LOL did several years ago? Those are tough questions to answer definitively; however, more and more, social scientists are weighing in regularly on the impact of what’s been described as the world’s ability to text message itself. While it’s difficult to predict what might ultimately become a top-trending topic in Twitter, there are some fairly standard tips that all the “How To” user manuals seem to suggest. We’ve listed eight of them below—and in keeping with the Twitter model, included some suggested keywords and hashtags to remember, whether you’re trying to build a following or polish your tweets in a way that adds value. 1. Use your personality and your voice (#genuine). 2. Remember that this is a medium where less really is more (#keepitsimple). 3. Be funny, when appropriate, but most important, be true to yourself and don’t let the follower think you’ve tried too hard (#clever, #sincere). 4. Stick to what you know and to what’s current (#relevant). 5. Keep your content actively voiced (#verbsworkbest). 6. Make sure you have a narrative or a focus—don’t just post your menu items or specials of the day. Let your reader know something that completes the story, such as where those eggs came from, or what music you’re listening to when you filet tonight’s entrée (#makesense, #makeanimpact, #makeitfun).

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“Whether you are trying to market your business or engage students, social media offers a vast landscape for showcasing innovation and celebrating success.”

7. Follow those who are similar to you to cross-reference, re-tweet, cross-promote, and keep current so that you can build your brand in context (#collaborate). 8. Have fun with your tweets or make a statement, whichever suits you best, but don’t take yourself too seriously or laugh too loud. When you’ve only got 140 characters, you want to use them well (#makeitcount)! One We Love: @FMigoya

5. Instagram, Flickr, Hipstamatic’s Big Show, and Other Related Photo-Fun Sites Whether you’re an avid photographer or you are the kind of person who has trouble keeping your camera phone stable, there are more and more apps, websites, and privately hosted repositories for photo album sharing. While Twitter and Facebook offer photo opportunities (both of which should be used and updated regularly to keep interest level high and content fresh), there are countless reasons you might want to take the opportunity to create theme-based albums. These albums can support your work, capture candid moments in the day-to-day of what you do, or showcase your proudest creations and most important projects. That said, there is one big reason we suggest using photography as a marketing or teaching tool that might not be so obvious. When you share a photo, you’re sharing a moment, sure—but you’re also inviting the viewer to put that moment into context, and this builds interest and engagement with the subject at hand. Your viewer can’t

help but think about what happened before and after that photo was taken, and with images from the culinary world, that means an investment in the image and the image creator’s intent. For example, view the photos below from Antonio Tahhan’s blog and then ask yourself: • “What happened after this photo was taken?” • “What else is included in this dish?” • “Is it delicious?” • “Am I hungry?” If you’re anything like us, the answer to that last question is, “Yes!” Picture sites are powerful. They inspire and captivate. And, thanks to the advantages of digital technology, even mediocre photos can look spectacular. For example, the filter effects of web and smartphone applications like Instagram and Hipstamatic allow you to customize your images with tones, themes, and colors that work for you. Additionally, following Instagram users and Flickr slideshow creations is not just fun, but also informative—and given the nature of culinary pursuits, we enjoy checking out new posts, albums, and users every week. One We Love: thewanderingeater on Flickr ( One We Love: @richardblais on Instagram

6. Viddy, vYou, YouTube (and its Clones), and Other Video Sites Odds are you’ve seen something on YouTube, even if you have yet to post a video. But if you are thinking of making the video web work for you, make certain you practice good video recording and editing practices. It’s better to have zero videos on the web than to have even one awful one. Consider YouTube, which lets any member upload 15 minutes of unique content and allows its most trusted members to upload videos of up to 12 hours in length, provided

video quality is not compromised. The average video length is roughly six minutes. If you’re just getting started, think about what you could do with a regular six-minute opportunity to provide free video content to your clients, customers, and fans. The possibilities are endless, so focus on what will be clear, reinforce your message, and spark interest—and check your comments section to make sure it’s handled appropriately and feedback is given. Even a negative comment can turn into an opportunity for positive self-promotion if handled promptly and correctly. Now, what about vYou or Viddy? Both provide either short or micro-video hosting for people seeking to engage in a video medium that goes a bit beyond the passive experience of watching YouTube. vYou lets you receive questions, be notified by e-mail or text, and answer at your leisure, as long as your video response is two minutes or less. Its users and administrators will also post random questions for the entire vYou community to consider (“What’s your favorite beverage?” or “How could we end world hunger?”), and everyone can respond on his/her vYou site in the form of a video blog. There are sponsored groups, network links, and follower options, and what was once a small beta project has evolved into a highly marketable medium. Viddy is the newest on the scene, offering 15-second clips that have the kinds of filters written into the software that make the video quality look far more professional than it actually is. Savvy marketers are using the 15-second spots to highlight something they might have otherwise posted to Twitter, offer a special discount or promotion, provide specialized content to followers and fans, and build sequential marketing experiences based on a theme. The energy drink provider Red Bull is using Viddy to reinforce its brand by capitalizing on a hot trend in the sports world—parkour. The company is sponsoring an athlete as he travels from one extraordinary natural landscape to another, performing awe-inspiring activities while wearing his Red Bull T-shirt. 35

So, could 15-second videos of the vegetables being harvested for tonight’s specials at your restaurant provide as much impact as a manifesto on the importance of sustainability? Could the addition of those fresh vegetables to the sauté pan excite the visual and auditory palates as much as reading the specials on a menu board? Absolutely. One We Love: @redbull (Be sure to check out Ryan Doyle’s parkour in India clip)

7. Etsy vs. Pinterest—Plus PunchFork, FoodSpotting, TasteSpotting, and All the Rest… You may have heard that Pinterest is addictive. You may even be an avid user yourself. But are you using it to its best advantage in business or the classroom? Even if you answered “yes” to that question, we’ve got some suggestions to consider. But first, to be completely fair, as popular as Pinterest is, the Etsy movement might well have been its launch pad. With Etsy, the intent is to support buying direct from the supplier (or crafter, designer, repurposer, baker, jewelry maker, and so on), hunt for vintage products, or hire extraordinary talents. And while the function proved to be extremely valuable (don’t underestimate this for your own business!), the content on Etsy set itself apart by maintaining standards that were consistently slick, attractive, hip, fun, and a little bit quirky. In fact, it still is—and proof of the site’s popularity is in the numbers, with 2011 revenue in excess of $538 million. Back to Pinterest. Every social network writer is offering his or her tips on how to maximize it for marketing purposes, but one common message is that your Pinterest boards should capture and celebrate your style more than your product. In the culinary world, that means not just posting photos of the food you offer, but also images that show the aesthetic, the community, the land of origin, the culture being shared, and so on. Make sure you’re also tapping into the large and growing market of food-specific imitators and clones like Tastespotting, Foodspotting, or PunchFork. In addition to wonderful images, these sites offer recipes, reviews, links to Yelp pages, and cross-referential links throughout the web and the world. One of our CIA degree students recently discovered that these tools can be not only fun, but also invaluable when you’re researching a dish. He was working on a paper about pastirma, a dried meat he encountered while in Turkey. A simple Pinterest search led him to several recipes, complete with beautiful images—and an instant connection with a community of people who not only knew what pastirma was, but also felt passionately enough about it to share their photos and recipes online. He was

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amazed, and when he tried the food-specific sites, he found nine more recipes and, thanks to FoodSpotting, was able to locate precisely where in the world he might order the dishes and the regional variations he might find there. And all of this took less than 10 minutes. One We Love: No Reservations: 100 food spots visited by Anthony Bourdain (on FoodSpotting) One We Love: Any one of the several thousand that features the CIA

What Are You Waiting For? So despite the myth of the digital native, and regardless of what some might claim to be the optimal age for a career in managing social media, the truth is that the wisdom of experience, a sense of perspective, and an approach that’s in accordance with your mission are the three greatest resources you’ll need when rounding out your web presence. Beyond that, the best rules you can follow when using any of these tools are simple: Keep it fresh! Keep it true! Keep it fun! Andi Sciacca is the manager of faculty and instructional development and the director of the Center for Excellence in Teaching and Learning at the CIA. She was previously an adjunct instructor for the CIA, the City University of New York, and the State University of New York. Contact Andi at

SOCIAL MEDIA RESOURCES If you would like to learn more about how to use social media to your advantage, we encourage you to check out any of these resources on the web: • SmartBrief on Social Media • Mashable • Ragan’s PR Daily • PR Newswire • Just-Food • Fast Company • Social Media Examiner • MediaPost Publications

ProChef SmartBrief Brings You the Culinary News That Really Matters With ProChef SmartBrief, you can scan all the latest industry news in one convenient package that’s delivered right to your inbox. This free daily brief features articles hand-picked from hundreds of media sources, providing relevant, up-to-date information on topics such as: • Ingredient and Flavor Trends • Food Safety • Health and Wellness • Culinary Science and Technology

Join more than 57,000 chefs and foodservice professionals already in the know. Sign up today at

The Story of Storycellars Professional Wine Studies Success

his is the story of how the CIA Wine Immersion changed the lives of two talented women. Two creative professionals from Los Angeles who followed their decades-long passion for wine to the CIA, launched a business in the Napa Valley, and were nominated for a prestigious award just six months later. This is the story of Amy Weber, CWP (above, left) and Kaethy Kennedy, CWP (above, right)—and Storycellars, their video production, wine trailer, and graphic design firm.


A Serendipitous Pairing Not long ago, Amy and Kaethy didn’t even know each other. Both were seasoned professionals in the LA entertainment industry—and both had a keen interest in wine. Amy had pursued hers to earn intermediate-level certification from the Wine & Spirit Education Trust (WSET). “Amy and I met through a mutual friend in the industry about a year and a half ago,” Kaethy says. “I was on sabbatical from my job and was planning to come to the Wine Immersion, so I e-mailed her to see if she wanted to go.”

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“It was such kismet that Kaethy and I met,” says Amy. “After 20 years of editing movie trailers, I was burned out. I had quit my job and was freelancing when the opportunity to take the Wine Immersion came up. Ultimately, my interest in wine surpassed my interest in movie trailers.” So they headed north to the CIA at Greystone in July 2011, and dove right into the program—tasting wines in the Rudd Center, walking the vineyards, and talking with winemaking industry icons. It wasn’t long before they had…

The Idea for a Business “We were listening to the winemaker on one of the excursions, and we both looked at each other and said, ‘There’s a story to tell,’” says Kaethy. “People don’t understand what it takes to get the wine in the bottle.” “The stars really aligned,” adds Amy. “The opportunities we had in the program engaged the storyteller parts of our brains. Everything came together.”

“Amy and I realized in Wine Immersion that, rather than opening a wine shop or something, we could apply the skills we already had to the field of wine,” says Kaethy. “Video is the one thing that gives a tangible connection, a personal connection, to the winemaker, and that’s what we wanted to do.”

It All Started with the Rutherford Dust Society After earning their CWPs in September, Kaethy and Amy used the connections they made through the Wine Immersion to land their first client. “We hit the ground running,” Kaethy says. “Our first video trailer, for the Rutherford Dust Society, was ready for their anniversary in February 2012. The Rutherford video really showed people what we were capable of; it was the one that opened doors for us.” Soon the pair was busy creating a time-lapse video to promote the opening of French Blue, a new restaurant in St. Helena. “Our work with the French Blue opening led us to Charles Krug Winery,” Kaethy says of their growing Napa Valley client list. “Every job begets another connection. There’s really a sense of community here.”

Amy adds, “It has given us credibility; we can really talk the talk.” The women are also effusive in their praise for the instruction they received in the program. “The passion of the instructors…it was to the point where you felt like you were in a church sometimes,” says Amy. “Not to mention their knowledge and their desire to impart that knowledge to their students. And people are so supportive—our instructors from the CIA continue to check in with us. “You can’t go wrong with Wine Immersion,” she continues. “I can’t speak highly enough of it—the instructors, the curriculum, the people you meet. It was a true gift.” “People still can’t believe that we left our movie marketing careers behind to start over in the wine industry,” says Kaethy. “So far, so good!” To learn more about Storycellars and view some of the company’s work, visit For more information about Wine Immersion and earning a Certified Wine Professional credential, see pages 62–64.

It is that spirit of community, along with the excitement of their new venture, that helped Amy and Kaethy convince their partners to pack up their homes, dogs, and cats, and relocate. “I moved up here that March,” Kaethy says. “Before that, we were flying back and forth from LA. But it felt really right to take our passion for wine and apply our marketing skills to the wine industry. The CIA started that for us.” Storycellars quickly grew to a four-person team—the cofounders plus Creative Director Wendy Schwartz (Amy’s partner) and Director of Photography/Post Production Tim Kennedy (Kaethy’s husband)—and beyond. Today, the firm brings in talented editors and graphic designers Amy and Kaethy know from their days in the entertainment industry, and also relies on local production personnel for various projects. In less than a year, Storycellars has built an impressive roster of clients, their Winemaking Primer for Pahlmeyer was named a finalist in the 2012 Wine Spectator video contest, and their Rutherford Dust Society earned an Honorable Mention.

A TASTING OF STORYCELLARS’ SATISFIED CUSTOMERS Arietta Wine Buena Vista Winery CADE Estate Calistoga Ranch Charles Krug Winery Coombsville AVA

“We’d Like to Thank The Culinary Institute”

Domaine Carneros

Kaethy and Amy are quick to attribute much of their success to the connections they made at the CIA. “The Wine Immersion really opened doors that would not have opened for us otherwise,” says Kaethy. “You can say ‘field trip,’ but what you’re really doing is sitting across the table from Doug Shafer tasting library wines. Wine Immersion puts you into that world—you’re not an outsider anymore.”

Franciacorta Consorzio French Blue Napa Valley Vintners

Napa Valley Wine Library Association The Napa Valley Wine Wave Oakville East Odette Estate Pahlmeyer PlumpJack Winery Rutherford Dust Society Shannon Ridge Vineyards & Winery 39

Aramark • Sodexo Delaware North Companies Belize Tourism Board Campbell Soup Company Pinnacle Entertainment Runaway Bay Heart Training Center U.S. Air Force • U.S. Marine Corps

Their Chefs are ProChefs. Are Yours? The competition is here to stay—and that means you need culinary professionals on your team who can take on any challenge the industry serves up. So how do you prepare your chefs to lead? In two words: ProChef® Certification. ProChef develops and tests their skills at three industry-recognized levels of excellence. Your chefs will gain a new perspective on the culinary arts—and you’ll grow the talent you need to be the best. ProChef Certification—The Standard for Excellence

©2012 The Culinary Institute of America 1-888-367-7131

The Power of ProChef ®

ProChef Success Just two months after attaining the highest level of ProChef Certification, Bryan Kelly was named the 2012 ACF Southeast Region Chef of the Year. Coincidence? Not at all, according to Chef Kelly. But you might be surprised to learn that he wasn’t always a believer in the power of ProChef. When Chef Kelly began his ProChef journey, he already had a successful career as resident executive chef with Aramark for the University of Virginia Dining Services and he was a gold-medal-winning culinary competitor. So when Aramark offered him the opportunity to take ProChef Level II, he wasn’t all that enthusiastic. “Our company was encouraging us to go, but I had graduated from a good culinary program at The Greenbrier and I didn’t really feel I needed to get certified,” he says. “I thought ProChef would be easy. But what I was expecting was not what I got—ProChef was culinary higher education, in one of the most professional environments I’ve ever been in.”

Let the Transformation Begin His transformation began almost immediately. “I realized that I had let some of my standards slip a little bit over the years,” Chef Kelly says. “ProChef definitely pushed me out of my comfort zone and the process exposed some weaknesses of mine. Level II got me back in line and then I was determined to do Level III. I came into Level III with a much better attitude. I wanted to score perfect across the board and push myself—it wasn’t about just getting the certification. I understood the value of culinary education and how important it is to nurture your abilities and expertise.”

Getting Inside His Head: ProChef Critiques That included honing his skills as a culinary competitor. “ProChef certification isn’t just about cooking, it is also food safety, sanitation, and organization,” Chef Kelly says. “I got called out if my knives weren’t properly sharpened or my jacket wasn’t pressed, and there was not the smallest detail or garnish that was left unnoticed in the critiques. The ProChef judges really dialed in on the flavors and picked them apart. I had that in my mind when I was writing my menus for the ACF competition. When I won Southeast Region Chef of the Year, it was those critiques that rang and rang in my head.” The ProChef experience prepared him for more than just the actual cooking part of the ACF competition. “I’ve always been told that culinary competition begins with the very first e-mail,” he says. “The same is true with ProChef. Your advisor and instructors do a really good job of laying out,

right up front, what is expected of you. I got back to the ACF officials and judges quickly and efficiently with what they requested, and with no spelling or grammar errors in my e-mails, just as I had to do for my ProChef advisor.”

Inspired to Improve Ultimately, it was the ProChef instructors’ and judges’ commitment to the culinary arts that inspired Chef Kelly. “Continuing your education and getting a little better every day is what is important, and they really stressed this,” he says. “What I took away from the ProChef experience is to be professional, be respectful, honor the craft, and be the best you can every day.”


“I thought ProChef would be easy. But what I was expecting was not what I got—ProChef was culinary higher education, in one of the most professional environments I’ve ever been in.” —Bryan Kelly, PC III, CCC 41





The CIA would like to recognize these newest recipients of ProChef certification:

CIA ProChef Certification is the only program for chefs based on validating specific skills in culinary arts, person-


nel management, and financial administration, each at a

Bryon Boyd, U.S. Marine Corps, Quantico, VA

level correlating to career stages.

Justin A. Clairmont, U.S. Marine Corps, Quantico, VA


Ashley Cook, U.S. Air Force, Valdosta, GA

Submit an application: Mandatory classes are not required for

William Cook, U.S. Marine Corps, San Diego, CA

ProChef Level I or II Certification. Simply call our Customer Service Office at 1-888-851-3313 or 845-452-2230, or visit for more information.

Jordan C. Cotterell, U.S. Marine Corps, Quantico, VA Vickie Davis, U.S. Air Force, San Antonio, TX Roel DelaGarza, U.S. Marine Corps, Quantico, VA

Select a ProChef Certification date: Once you’ve submitted your application, you’ll be assigned an advisor to guide you through the process. Your advisor will assist you in creating a pro-

Kipp Dougherty, Preferred Hospitality, Inc., Riverside, CA Brandyn Drew, U.S. Marine Corps, Quantico, VA

fessional development plan based on your background, experi-

George Felder, U.S. Air Force, Steinbach, Germany

ence, and career objectives. When you and your advisor determine

Dionna Fountain, U.S. Air Force, Beaver Creek, OH

that you’re ready for the next step, you’ll select a date and offi-

Mary Grasso, U.S. Marine Corps, Beaufort, SC

cially register for the assessment or exam.

Luis Guardado, U.S. Marine Corps, Quantico, VA

Study: You can download a ProChef Certification course guide

Nicole Holten, Aramark, Payette, ID

outlining the knowledge, skills, and competencies candidates

John Jenkins, U.S. Air Force, Gulf Breeze, FL

should possess for successful completion of the exam. Just go to

Janice Jodsaas, U.S. Air Force, Perry, GA Wilson Jumelles, U.S. Marine Corps, Quantico, VA

Consider Courses: Most candidates find it helpful to enroll in courses where their knowledge may be limited or could benefit from enhancement. Your ProChef advisor can assist you in determining what courses would be appropriate for you.

Dustin Lewis, U.S. Marine Corps, Jacksonville, NC Dara Mancilla Alvarez, U.S. Marine Corps, Quantico, VA Reese McRae, Chef, Rock Island, IL Oziel Morales, U.S. Air Force, Cheyenne, WY Jesus Orozco Grijalva, U.S. Marine Corps, Quantico, VA Susana Ramirezcabrera, U.S. Marine Corps, Quantico, VA Henry Remmers, U.S. Air Force, San Antonio, TX Jose Rojas, U.S. Marine Corps, Quantico, VA Tiwona Runyon, U.S. Air Force, Izmir Air Base, Turkey Juan Sandoval, U.S. Marine Corps, San Diego, CA Laura Stec, Private Chef, Portola Valley, CA Arturo Torres, U.S. Marine Corps, Dallas, TX Decklin Wasbotten, U.S. Air Force, Mildenhall, United Kingdom Michael Watts, U.S. Marine Corps, Alexandria, VA Nancy White, U.S. Air Force, Andrews Air Force Base, MD John Williams, U.S. Air Force, San Antonio, TX Robert Zambrano, U.S. Marine Corps, Quantico, VA

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Please verify skill level before you enroll. See page 6.


PROCHEF LEVEL II Tim Hsu, The Campbell Soup Company, Camden, NJ Cynthia Keller, The Culinary Institute of America, Hyde Park, NY Antonio Pignagrande, Aramark, Rochester, NY Casey Platt, The Culinary Institute of America, Hyde Park, NY Del Reece, Aramark Higher Education, Phoenix, AZ David Seaton, Aramark, Long Beach, CA Patrick Van Voorhis, The Culinary Institute of America, Hyde Park, NY Lina Zarcaro, The Culinary Institute of America, Hyde Park, NY

For a full listing of successful ProChef candidates, visit

Display Your ProChef Pride You set your sights on CIA ProChef® Certification and you did it. Congratulations! Now you can let the whole world know about your achievement, by purchasing one of our professionally matted and framed commemorative certificates. The 121⁄2" x 15" black wood frame is the perfect size for display in your restaurant, kitchen, office, or home. Order today! Each framed certificate is just $95* and can be purchased at or by calling 1-888-851-3313. *Plus $10 shipping and handling within the continental U.S. Add applicable sales tax for NY, CA, and TX orders. 43



ProChef Level I Pre-Assessment Workshop

Whether your objective is to get a better job, change

Note: The chef-instructor will contact you regarding the specific start time for this five-hour class.

specialties, or apply for ProChef Level I Certification, our foundation-level courses sharpen your basic skills and techniques to help you further your career.

The First Step

Watch for upcoming dates.

This one-day skills evaluation focuses on preparing the applicant for the ProChef Level I Certification Exam. The day involves a testing of one’s ability within all facets of the kitchen. The assessment will consist of:

At this level, you should have or be on the way toward

• Written examination

competency in foundation culinary applications and food

• Practical examination

safety, be responsible for your own work, and have basic

• Product identification

knowledge of food cost.

• Skill evaluation assessment

Culinary Experience:

• Professional development counseling

• Can apply fundamental culinary techniques such as sauté, braise, roast, fry, and poach • Able to prepare stocks, soups, and sauces • Familiar with basic vegetable preparation, such as green vegetables, potatoes, rice, and other commonly used accompaniments • Able to select appropriate items for sensible plate accompaniments and menu progression • Comfortable with basic cold food preparation, such as green, buffet, and composed salads; salad dressing; and sandwiches • Understands and applies principles of food safety and sanitation


The written exam is designed to assess readiness for the actual exam. The practical will test the individual’s ability to think and plan efficiently through a lottery-drawn menu. Through product identification, the individual will distinguish between food items using terms common to the industry. The focus will be on cooking fundamentals as required in the Level I certification program. In addition, our ProChef advisors will evaluate skill sets and suggest professional development opportunities for further certification advancement. Applicants will have access to preparation materials in advance of the assessment via This information will include the day’s schedule, competencies tested, key terms and ingredients, and a bibliography.

• Able to listen and follow instructions • Can organize personal work areas for effective production and work priorities to meet schedule and assigned timing

Financial: • Can relate to the value of food and labor in a foodservice setting • Understands weights and measures and can factor a recipe to a desired number of portions • Able to prepare a food order for assigned work • Comfortable with yield concepts and can cost a recipe

44 1-888-851-3313

IACET The International Association for Continuing Education and Training is a non-profit association dedicated to quality continuing education and training programs. IACET certifies education providers that meet strict continuing education guidelines originally created in 1968 and recently updated by the IACET Council on Standards Development (ICSD). IACET is known as the premier standard-setting organization for continuing education and training providers. IACET certification is the standard that learners seek for quality when they choose a provider.

Please verify skill level before you enroll. See page 6.

Watch for upcoming dates.

The ProChef Level I Certification Immersion consists of the following courses: • Soups, Stocks, and Sauces • Cooking Principles I • Cooking Principles II • Accompaniments and Side Dishes: Beyond the Protein • Breakfast and Brunch Cookery • ProChef Level I Certification Exam

ProChef Level I Certification Exam Feb. 25–28, 2013; 8 a.m.–6 p.m., San Antonio, TX Campus, $1,500

Applicants will have access to preparation materials in advance of the exam via our website. This information will include the schedule for the week, competencies tested, key terms and ingredients, and a bibliography. The written portion of the exam will include: • The formulation of a food order list, food cost form, and work flow plans (templates supplied) • Testing on: ~ The basic principles of sanitation and nutrition ~ The principles of weights and measurements, recipe yields, and recipe conversions ~ Basic culinary ratios ~ Product identification The practical segment of the exam will include: • Knife skills—accuracy of size and shape, yield, waste, sharpening and measurement, and proper usage

Accompaniments and Side Dishes: Beyond the Protein Skill Level: Foundation Watch for upcoming dates.

Satisfy today’s customer with new and flavorful accompaniments and side dishes. Your menu, culinary repertoire, and skills will be enhanced throughout this educational look into vegetable, legume, and grain preparation. During this course, you will: • Demonstrate the proper techniques for preparing various colored vegetables, potatoes, and other tubers. • Describe and apply the appropriate steps to produce and cook quality pasta, whole grains, rice, and legumes. • Discuss ways to meet customers’ special dietary needs. • Compare the profitability advantages of various vegetable, grain, and legume products.

Breakfast and Brunch Cookery Skill Level: Foundation


ProChef Level I Certification Immersion

Watch for upcoming dates.

Develop your skills as a culinarian by studying the proper production techniques of basic breakfast and brunch items. With a focus on various egg dishes, quick breads, sandwiches, salads, and accompaniments, participants will: • Practice basic methods of preparation for traditional breakfast and brunch items. • Demonstrate ways to organize mise en place and workstations to optimize efficiency on the line. • Apply techniques for presenting both breakfast and brunch items.

• Preparation of various stocks, soups, and sauces • Competency-based menu execution

“ProChef helped me perfect my technique. It makes you a better professional.” —Paul Maloney, PC I, culinary specialist first class, U.S. Navy 45


Cooking Principles I

Soups, Stocks, and Sauces

Skill Level: Foundation

Skill Level: Foundation

Watch for upcoming dates.

Watch for upcoming dates.

Offer your customers a higher-quality product using classic culinary techniques. Along with examining the all-important cooking fundamentals, Cooking Principles can help to enhance your overall skills. In this course, you will:

The foundation of good cooking begins with a thorough understanding of soups, stocks, and sauces. During this course, you will study fundamental preparation methods and ingredients. You will also:

• Prepare meals using fundamental techniques such as sauté, stir-fry, pan- and deep-fry, grill, broil, roast, shallow- and deep-poach, stew, braise, and steam. • Study the principles of deglazing, caramelizing, and other approaches to building and intensifying flavors.

• Discuss the principles of stocks and thickening agents. • Study the basics of clear and thick soups. • Prepare grand and small sauces. • Create emulsion sauces, compound butters, and dressings.

• Create a variety of dishes in teams to reinforce course information.

Cooking Principles II Skill Level: Foundation Watch for upcoming dates.

One of the toughest challenges in exceeding customers’ expectations is perfecting the timing of service and mastering proper plating techniques. In this course, you will design and plan a well-balanced menu demonstrating multiple cooking techniques. You will also: • Execute a three-course menu within two and a half hours while adhering to sanitation and safety guidelines. • Develop timelines and schedules that help you work better in a multitask environment. • Receive individual feedback and guidance that will help you evolve throughout the week.

“Getting credentials through ProChef definitely adds opportunities within the food industry.” —Mario Arangio, PC I, research chef, Campbell Soup Company

46 1-888-851-3313

Please verify skill level before you enroll. See page 6.

ProChef Level II Pre-Assessment Workshop

You’ve got a rock-solid foundation in the culinary arts.

Note: The chef-instructor will contact you regarding the specific start time for this five-hour class.

Now it’s time to further develop your expertise and prepare to take your career to the next level. You can put the practical skills you’ll learn in these intermediate-level courses to work as soon as you get back to your kitchen. And, if you choose to, you can apply them toward

Watch for upcoming dates.

This one-day skills evaluation is designed to prepare the applicant for the ProChef Level II Certification Exam. The day involves an extensive testing of one’s ability within all facets of the kitchen. The assessment will consist of:

ProChef Level II Certification—a valuable addition to any

• Written examination

successful culinarian’s résumé.

• Practical examination • Skill evaluation assessment

The Second Step At this level, you should have or be on the way toward competency in basic food science, baking, and nutrition; demonstrate basic management and supervisory skills; and understand the basic concepts of financial controls of a food operation.

Culinary Experience: • Understands nutrition concepts and guidelines and can apply them to menu planning and recipe preparation • Familiar with fundamental baking techniques used in the production of breads, doughs, cakes, pies, and custards • Able to explain cooking fundamentals to others using basic food science terminology • Appreciates the principles of, and can prepare, key dishes of the garde manger and Mediterranean disciplines

Leadership: • Understands fundamental management principles • Can effectively supervise others through clear instructions, effective criticism, and redirection • Familiar with essential workplace laws and employer liability • Able to effectively prepare and conduct performance reviews • Capable of preparing well-organized work schedules

• Professional development counseling The written exam is designed to assess readiness for the actual exam, with an additional focus on financial and personnel management. The practical will test the individual’s ability to think and plan efficiently through a predetermined concentration selected by the applicant: baking and pastry, healthy cooking, garde manger, or Mediterranean cuisine.



Applicants will have access to preparation materials in advance of the assessment via This information will include the day’s schedule, competencies tested, key terms and ingredients, and a bibliography.

ProChef Level II Certification Immersion Watch for upcoming dates.

ProChef Level II Certification consists of the following courses: • Mediterranean Cuisine: Ingredients and Techniques • Baking and Pastry for Chefs: Desserts and Breads from the Hot Kitchen • Garde Manger: The Art and Craft of the Cold Kitchen • The Art and Science of Cooking • Controlling Your Bottom Line • Techniques of Healthy Cooking

Financial: • Familiar with food operation P&L statements

• Frontline Leadership Skills • ProChef Level II Certification Exam

• Can apply menu mix and portion cost concepts to produce a targeted food cost menu • Recognizes food and labor waste issues and can take corrective action • Understands and can troubleshoot a food inventory and ordering system 47


ProChef Level II Certification Exam May 14–17, 2013; 7 a.m.–6 p.m., San Antonio, TX Campus, $1,750

Applicants will have access to preparation materials in advance of the exam via our website. This information will include the schedule for the week, competencies tested, key terms and ingredients, and a bibliography. The written portion of the exam will include: • Food science • Nutritional analysis • Management skills • Financial skills

Baking and Pastry for Chefs: Desserts and Breads from the Hot Kitchen Skill Level: Intermediate Feb. 4–8, 2013; 7 a.m.–1:30 p.m., San Antonio, TX Campus, $1,095, 30 hours, 3.0 CEUs

With a few basic techniques, any professional kitchen can create high-quality desserts. Baking and Pastry for Chefs provides a road map for producing simple yet elegant, cost-effective desserts. During this course, you will: • Prepare a variety of yeast breads, quick breads, cakes, pies, and cookies. • Make an assortment of frozen desserts, sauces, custardbased products, mousses, and meringues.

• Basic baking—breads, doughs, cakes, pies, custards

• Create garnishes and edible containers from tempered chocolate and tuilles.

• Healthy cooking menu production and analysis

• Plan and execute individual plated cold and hot desserts.

The practical segment of the exam will include:

• Garde manger skill verification • Mediterranean cuisine skill verification • Ingredient and equipment identification

The Art and Science of Cooking Skill Level: Intermediate Mar. 4–8, 2013; 7 a.m.–1:30 p.m., San Antonio, TX Campus, $1,095, 30 hours, 3.0 CEUs

Chefs who understand the basic physical properties of foods are free to create countless dishes without recipes. In this course, chefs with a solid, fundamental knowledge of cooking principles and methods can delve deeper into culinary principles. Participants will: • Produce recipes and conduct experiments using fats, emulsions, vegetables, proteins, starches, and leaveners. • Identify the cooking and baking principles demonstrated through the experiments. • Analyze how ingredients, individually or in combination, affect the cooking process. • Evaluate the variables that contribute to a successful end product.

Controlling Your Bottom Line Skill Level: Intermediate Watch for upcoming dates.

In today’s competitive foodservice industry, it’s more important than ever to effectively manage your costs. Controlling Your Bottom Line provides the fundamentals for successfully operating and maintaining a profitable business. Through teamwork and case studies, you will: • Develop a menu that identifies recipe costs, stations, and labor and equipment needs. • Discuss customer profiles, target markets, competitive analysis, and marketing strategies. • Analyze a P&L from the perspective of making an operation more profitable. • Assess the control of labor cost, sales, and the flow of goods. • Describe how a Total Quality Management program can help ensure better results for the bottom line. A laptop computer with Microsoft Office applications is recommended for this course.

“The experience was, quite simply, amazing. Not only did I learn a tremendous amount and strengthen my culinary fundamentals, but I also had a blast.” —Guy Winks, PC II, sergeant first class, U.S. Army

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Please verify skill level before you enroll. See page 6.

Watch for upcoming dates.

Skill Level: Intermediate

Like any business, a successful foodservice operation relies on industry proficiency, customer service skills, and employee satisfaction. To help meet these needs, this course will introduce you to sound principles of effective leadership. You will: • Differentiate among several styles of leadership and motivation. • Demonstrate effective communication techniques. • Employ strategies for working together to increase productivity. • Identify ways that organizational culture affects management decisions. • Perform a job analysis and write job descriptions and specifications. • Develop staffing and recruiting strategies.

Garde Manger: The Art and Craft of the Cold Kitchen Skill Level: Intermediate Mar. 11–15, 2013; 2–8:30 p.m., San Antonio, TX Campus, $1,095, 30 hours, 3.0 CEUs

Traditionally known in restaurants as the area where preserved and cold foods are prepared, garde manger has expanded its scope to include appetizers and hors d’oeuvre, salads, sandwiches, and accompanying cold sauces and condiments. This class will show you how to apply these classic techniques in modern and flavorful ways that will entice your customers and drive sales. During this course, you will also: • Discuss the functions of the major ingredients in garde manger and their appropriate applications. • Identify proper food-handling procedures and mise en place techniques for multitasking and managing your time. • Prepare cures, brines, marinades, and dry rubs and apply them to selected products.

Jan. 28–31, 2013; 7 a.m.–1:30 p.m., San Antonio, TX Campus, $875, 24 hours, 2.4 CEUs

Mediterranean cuisine has captured the attention of the American dining public. As an introduction to Mediterranean cooking, this course will demonstrate ways to meet the increasing demand for this healthy and flavorful culinary tradition. You will: • Prepare menus from southern France, southern Italy, the eastern Mediterranean (Greece and Turkey), North Africa (Tunisia and Morocco), and Spain. • Study a variety of ingredients and basic preparations which heighten flavors: roasted peppers, preserved lemons, tapenade, and charmoula. • Employ key cooking techniques and seasonal purchasing strategies. • Work with different herb and spice combinations.

Techniques of Healthy Cooking


Skill Level: Intermediate

Mediterranean Cuisine: Ingredients and Techniques

Frontline Leadership Skills

Skill Level: Intermediate Jan. 22–25, 2013; 7 a.m.–1:30 p.m., San Antonio, TX Campus, $875, 24 hours, 2.4 CEUs

Discover how healthy cooking techniques can lead to a more prosperous business. Offering your patrons nutritious menu items will give you a competitive edge in the foodservice industry. During this course, you will: • Study nutrition guidelines, healthy cooking concepts and techniques, and equipment. • Use the proper techniques to cook with plant protein sources, less fat, and moderate salt usage. • Demonstrate ways to apply sound nutritional principles to foods you prepare. • Discuss the role of carbohydrates in the body and in the diet. • Employ alternative preparation and seasoning techniques.

• Explain and demonstrate the fundamental concepts involved in preparing meats and fish for hot and cold smoking. • Define and produce various types of canapés, tapas, antojitos, antipasti, mezze, and hors d’oeuvre. • Employ presentation techniques for designing and arranging your food items on plates, platters, and buffets. 49



ProChef Level III Pre-Assessment Workshop

There’s a tremendous satisfaction in mastering your

Note: The chef-instructor will contact you regarding the specific start time for this five-hour class.

craft—yet, in this profession, there’s always more to be learned in the quest for culinary excellence. Add new skills to your repertoire and fine tune the ones you have with these advanced-level courses. Do it purely for your own professional growth, or show the culinary world

Watch for upcoming dates.

This one-day skills evaluation is designed to prepare the applicant for the ProChef Level III Certification Exam. The day involves an extensive testing of one’s ability within all facets of the kitchen. The assessment will consist of:

your achievements by earning a ProChef Level III Certi-

• Written examination

fication credential.

• Practical examination • Skill evaluation assessment

The Final Step At this level, you should be well versed in multiple culinary disciplines, able to apply advanced personnel management skills, and capable of effectively planning, managing, and forecasting the financial aspects of a complex food operation.

Culinary Experience: • Understands the principles of, and can prepare key dishes from, at least four elective disciplines • Familiar with the fundamentals of wine and able to apply principles of food and wine pairing

Leadership: • Can effectively manage workplace performance and harassment issues and able to successfully conduct prospective employee interviews • Able to prepare organizational charts and corresponding job descriptions


• Professional development counseling The written exam is designed to assess readiness for the actual exam, with a focus on financial and personnel management skills. The practical exam will test the individual’s ability to think and plan efficiently through various concentrations—Asian cuisine, Latin American cuisine, and seasonal market basket. In addition, our ProChef advisors will evaluate skill sets and suggest professional development opportunities for further certification advancement.

ProChef Level III Certification Exam Watch for upcoming dates.

Applicants will have access to preparation materials in advance of the exam via our website. This information will include the schedule for the week, competencies tested, key terms and ingredients, and a bibliography. The written portion of the exam will include: • Menu planning—Asian cuisine, Latin American cuisine, and seasonal market basket

• Capable of reading, understanding, and preparing an annual operating budget for a complex food operation

• Wine knowledge

• Able to prepare a capital budget with effective project justification and payback analysis

• Problem solving and personnel management

• Understands and can explain basic financial concepts such as ROI, depreciation, cost accounting, and cash flow

• Financial skills

The practical segment of the exam will include: • Skill verification—Asian cuisine, Latin American cuisine, and seasonal market basket • Wine and food pairing • Role playing—problem solving and personnel management


• Case study—“End of the Month P&L” justification

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GROUP DISCOUNTS AVAILABLE! If your company would like to send a group to the CIA for professional development courses, please contact Brad Barnes at to learn more.

Please verify skill level before you enroll. See page 6.

Financial Understanding for Chefs

Skill Level: Advanced

Skill Level: Advanced

Watch for upcoming dates.

Watch for upcoming dates.

Introduce your customers to the vibrant flavors of Asia. By expanding your knowledge of classic Asian dishes and cooking techniques, you’ll have the necessary skills and insight to diversify your current menu offerings. In this course, you will:

Refresh your financial understanding of revenue and cost centers with colleagues in the field. This realistic look into profitability combines the expertise of professional operators with a chef’s-eye view of practical scenarios. Through interaction, projects, demonstrations, and lecture, you will:

• Prepare a variety of dishes native to China, Korea, Japan, Vietnam, Thailand, Malaysia, and Singapore. • Practice common Asian cooking techniques, including stirfrying, deep-frying, steaming, braising, red cooking, and velveting. • Study regional cuisines, flavor profiles, and indigenous ingredients.

An Exploration of Food and Wine for Chefs Skill Level: Advanced Watch for upcoming dates.

As a contemporary chef, it pays to understand the diverse flavors of food, the complexity of wine, and the intricate balance these items share when paired. We’ll show you why some matches have natural affinities, and how to partner and prepare foods and wine to enhance the dynamic of a dish or meal. You will: • Analyze wine flavor to evaluate its compatibility with a variety of food. • Discuss techniques for utilizing wine as an ingredient and how to select a wine based on the cooking method employed. • Participate in tastings of wine and food, focusing on their interaction. • Demonstrate ways to improve the compatibility between your menu and wine list. • Identify the challenges of pairing wine with certain dishes.

• Assess ways to protect your money. • Evaluate and track expenses, sales/profit ratios, and operational controls that you can implement in your establishment. • Read, evaluate, and interpret a P&L statement. • Discuss cash flow, annual expenses, and hidden cost. • Identify the effects of pricing, expenditures, discounts, and in-house business. • Describe ways to increase profitability and/or analyze why you’re unable to achieve higher profitability. A laptop computer with Microsoft Office applications is recommended for this course.


Asian Cuisine: Ingredients and Techniques

Vibrant Dishes of Latin America and the Caribbean Skill Level: Advanced Watch for upcoming dates.

With the public in search of new and exciting flavors, Latin American cuisine has moved to the forefront of today’s cooking scene. So it makes sense to discover ways to meet the demand for multicultural culinary influences. In this course, you will: • Prepare a variety of dishes native to South America, Central America, Mexico, and the Caribbean. • Work with indigenous ingredients and common Latin American cooking methods. • Taste the distinct flavor profiles of each cuisine, including Creole dishes. • Learn ways to incorporate Latin American specialties into the American kitchen.

“ProChef has, without a doubt, helped fast-track my career, dramatically increase my current salary, and, more important, maximize my future earning potential.” —John Meagher ’97, PC III, assistant general manager and food & beverage director, Manhasset Bay Yacht Club, Port Washington, NY 51



Global Street Foods: From Street to Table Skill Level: Advanced

The Cooking of Italy: From Tuscany to Sicily Skill Level: Intermediate Feb. 11–15, 2013; 2–8:30 p.m., St. Helena, CA Campus (Greystone), $1,095, 30 hours, 3.0 CEUs

Satisfy your customer’s taste for true Italian cuisine with dishes from Tuscany to Sicily. As you uncover traditional dishes from several regions and a variety of Italian ingredients to incorporate into your menu, you will: • Study the cooking styles, ingredients, traditional dishes, and history of the following regions: Liguria, Tuscany, Lazio, Puglia, and Sicily. • Prepare fresh mozzarella, a variety of pestos, and five regional menus making use of seasonal ingredients. • Recognize the finer points of Italian olives and olive oil; greens, grains, and beans; balsamic vinegars; prosciutto; and cheeses. • Discuss the Arabic influences on Sicilian cooking.

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Jan. 14–18, 2013; 7 a.m.–1:30 p.m., San Antonio, TX Campus, $1,095, 30 hours, 3.0 CEUs

American cooking is changing. Chefs and customers alike have an almost insatiable appetite for world cuisines. So it’s no wonder global street foods have entered the U.S. market and rapidly become one of the hottest culinary trends. In this course, you will prepare cuisines and practice cooking techniques from around the world, using street foods as the medium for exploration. In addition, you will: • Use global ingredients and flavor profiles to help you develop new menu ideas. • Discuss the role corn, wheat, rice, and underutilized cuts of meat and fish play in street foods. • Create a variety of flavorful and inexpensive street foods that will enhance your repertoire and strengthen your bottom line. • Analyze current culinary trends in relation to flavor and street foods, and identify methods of integrating these concepts and items into your menus.

Please verify skill level before you enroll. See page 6.

Sous-Vide Cooking Skill Level: Advanced

Culinary Science: Principles and Applications in Modern Cuisine Skill Level: Advanced Watch for upcoming dates.

Review the principles of culinary science and their applications in modern foodservice industry careers through lectures, discussions, and extensive hands-on kitchen work. By comparing traditional and “modernist” techniques, this course will introduce you to the mechanisms underlying the physical and chemical changes that occur during food preparation and cooking—and how to control them. The effects of these factors on the sensory properties and enjoyment of a meal will also be covered. In this course, you will: • Review heat transfer and its role in flavor development and food safety. • Study the role of water in cooking, texture development, and flavor reactions. • Recognize the importance of objective, science-based approaches to designing and evaluating new menu items in order to maximize efficiency, optimize cost, and meet consumer wants and needs.

Feb. 11–15, 2013; 7 a.m.–1:30 p.m., San Antonio, TX Campus, $1,095, 30 hours, 3.0 CEUs

As a foodservice professional, it pays to stay ahead of the curve of emerging technology and advances in our industry. Sous vide has been embraced by many of America’s top culinarians as a key cooking method in creating superior textures as well as an excellent technique for maximizing and highlighting the sensory properties of food. Through demonstrations and hands-on assignments, you will hear about the many benefits of sous-vide cooking and how to successfully apply sous-vide techniques. You will: • Discuss sous vide as a progression of three concepts: storage, cooking, and cuisine. • Identify textural differences in cooked proteins using a variety of different cooking methods.



• Taste the difference in finished products and witness increased yields created by precise temperature-controlled cooking in a closed environment. • Employ safety and sanitation practices critical for sous-vide methodology.

• Be introduced to the proper use of sous-vide cooking methods and the basic safety requirements for their use. • Cover the essentials of microbiology in the kitchen as they relate to safety and quality. • Discuss the science of flavor perception, as well as methods for objective flavor evaluation. • Demonstrate the application of scientific principles in the kitchen through modern cooking techniques such as ice filtration, precision temperature cooking, and pressure cooking.

INSTRUCTORS: Ali Bouzari is an adjunct instructor in culinary science at the CIA at Greystone. Currently pursuing a PhD in food biochemistry at UC Davis, his research interests include collaborating with chefs to understand the science behind culinary techniques and facilitate innovation in the kitchen. Kyle Connaughton is a consultant to the restaurant industry in the areas of food technologies and modern cuisine and the former head chef of research and development for The Fat Duck restaurant in England. Chris Loss ’93, PhD is director of the Department of Menu Research & Development at the CIA, where he fosters applied research amongst the college’s faculty and develops culinary arts and sciences curriculum. Ted Russin, MSc is director of CIA Consulting. He was previously an applications scientist with CP Kelco in San Diego, CA and a consulting expert for Nathan Myhrvold’s Modernist Cuisine. For more information on the instructors of this unique program, visit 53

Embracing Sous-Vide Cooking One Chef’s Journey By Lisa Brefere ’78, CEC, Co-founder, and

Having been a professional chef producing large quantities of foods at the highest level of quality, I was fascinated by the opportunity to embark on an exploration of sous vide. Those already immersed in this precise, scientific cooking style are some of the best and most progressive culinarians in our field, so to embrace it was another chance to learn and grow. The fear of the unknown helps explain much of the apprehension chefs have had in using the sous-vide method comfortably in the mainstream of our daily operations. Equally daunting has been the reputation sous vide has for requiring ridiculously expensive equipment. Now, with smaller circulating units, Cryovac machines, and better technology available, there are no more excuses!

I have always considered myself to be an opened-minded chef, so when the opportunity arose to take Sous-Vide Cooking at the CIA, I jumped at it. What I discovered in this focused, detail-oriented course was a world of practical applications that could assist and remedy quality and consistency issues we all face in the modern kitchen. From labor reductions and inexperienced staff to space restrictions and budget constraints, sous vide can help address your kitchen concerns by providing the means for replicating a high-quality product over and over again. Braised secondary cuts of meats, poached vegetables, slowcooked fruits, cooked custards, infused stocks, perfectly cooked rice, mashed or steamed potatoes…I quickly realized that there is a whole new world of food to prepare using the sous-vide process and applications. It was an eye-opening experience that was, in my opinion, worth every minute.


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Please verify skill level before you enroll. See page 6.

Garde Manger: The Art and Craft of the Cold Kitchen Skill Level: Intermediate Mar. 11–15, 2013; 2–8:30 p.m., San Antonio, TX Campus, $1,095, 30 hours, 3.0 CEUs

Traditionally known in restaurants as the area where preserved and cold foods are prepared, garde manger has expanded its scope to include appetizers and hors d’oeuvre, salads, sandwiches, and accompanying cold sauces and condiments. This class will show you how to apply these classic techniques in modern and flavorful ways that will entice your customers and drive sales. During this course, you will also:

Certified Culinary Sales Professionals (CCSP) Program Custom programs at a group rate available for organizations; contact Lorrie Hafner at 845-451-1669 or to schedule your team.

Designed by foodservice industry leaders, the CCSP program was created for sales and marketing professionals who want to build the foundation of knowledge and strong working relationships with culinary clients that can lead to increased sales, customer satisfaction, and return on investment (ROI). During this four-month program— which combines online “distance” learning with on-campus and shadow experiences—you will practice the culinary fundamentals, recognize and use the language of the professional kitchen, and study the management and operational practices of foodservice organizations. This illuminating, career-building program includes:

• Identify proper food-handling procedures and mise en place techniques for multitasking and managing your time.

• Convenient multi-week “distance learning” segments accessed online 24/7. Topics include food and kitchen safety, equipment identification, culinary fundamentals, product identification, food purchasing, and menu analysis.

• Prepare cures, brines, marinades, and dry rubs and apply them to selected products.

• A term assignment/case study focusing on improving your business and increasing your ROI.

• Explain and demonstrate the fundamental concepts involved in preparing meats and fish for hot and cold smoking.

• Three days spent at the CIA’s Hyde Park, NY campus, working hands-on in our kitchens, discussing your case study, and eating—and analyzing—dinner in one of our restaurants.

• Discuss the functions of the major ingredients in garde manger and their appropriate applications.

• Define and produce various types of canapés, tapas, antojitos, antipasti, mezze, and hors d’oeuvre. • Employ presentation techniques for designing and arranging your food items on plates, platters, and buffets.



• A shadow experience of six to eight hours that will help you understand the nuances of chefs, kitchens, and your customers. • The expert support of your CCSP chef-instructor, who is easily reached throughout the program via e-mail. Upon successful completion of this certification program, you will take part in a graduation ceremony on campus and have the privilege of adding a prestigious CCSP credential from The Culinary Institute of America to your business card and résumé. For more information and to register, please contact CIA Consulting Services Manager Lorrie Hafner, CCSP at 845-451-1669 or 55


Exceptional In-Flight Service Mar. 11–15, 2013; San Antonio, TX Campus, $2,500 June 10–14, 2013; St. Helena, CA Campus (Greystone), $2,500

This exciting program addresses the unique challenges of providing top-notch customer service at 35,000 feet. You will: • Perform in-flight table service and wine service techniques. • Practice knife cuts and hands-on cooking. • Perfect your plate and platter presentation skills. • Discuss the proven “hospitality steps of recovery.” • Cover other specialty topics such as cooking and heating meals using a microwave, preparing food in a small space, and holding and reheating food. • Take an off-campus shopping excursion and dine in some of the CIA’s world-class public restaurants, observing the gold standard in food and service. Register for this special program by contacting Lorrie Hafner at 845-451-1669. Each class is limited to 16 participants, so call today!

Global Street Foods: From Street to Table Skill Level: Advanced Jan. 14–18, 2013; 7 a.m.–1:30 p.m., San Antonio, TX Campus, $1,095, 30 hours, 3.0 CEUs

American cooking is changing. Chefs and customers alike have an almost insatiable appetite for world cuisines. So it’s no wonder global street foods have entered the U.S. market and rapidly become one of the hottest culinary trends. In this course, you will prepare cuisines and practice cooking techniques from around the world, using street foods as the medium for exploration. In addition, you will: • Use global ingredients and flavor profiles to help you develop new menu ideas. • Discuss the role corn, wheat, rice, and underutilized cuts of meat and fish play in street foods. • Create a variety of flavorful and inexpensive street foods that will enhance your repertoire and strengthen your bottom line. • Analyze current culinary trends in relation to flavor and street foods, and identify methods of integrating these concepts and items into your menus.

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Please verify skill level before you enroll. See page 6.


BAKING AND PASTRY COURSES Baking and Pastry for Chefs: Desserts and Breads from the Hot Kitchen Skill Level: Intermediate Feb. 4–8, 2013; 7 a.m.–1:30 p.m., San Antonio, TX Campus, $1,095, 30 hours, 3.0 CEUs

With a few basic techniques, any professional kitchen can create high-quality desserts. Baking and Pastry for Chefs provides a road map for producing simple yet elegant, costeffective desserts. During this course, you will: • Prepare a variety of yeast breads, quick breads, cakes, pies, and cookies. • Make an assortment of frozen desserts, sauces, custardbased products, mousses, and meringues. • Create garnishes and edible containers from tempered chocolate and tuilles. • Plan and execute individual plated cold and hot desserts.

Modern Plated Desserts Skill Level: Intermediate May 13–15 2013; 2–8:30 p.m., St. Helena, CA Campus (Greystone), $650, 18 hours, 1.8 CEUs

When designing a dessert menu, it is essential to consider current trends to keep your menu fresh and interesting. For any pastry chef, building a repertoire of contemporary techniques and recipes is essential to career success. Join us for this three-day course to employ the latest techniques in plated desserts as practiced by influential pastry chefs and restaurants around the world. You will also: • Discuss the external influences guiding modern plate presentation. • Review the principles behind contemporary plated desserts, including composition, contrasting and complementary flavors and textures, and color and style. • Recognize the significance of using locally grown seasonal ingredients in your desserts. • Prepare a variety of plated desserts using the principles and pastry techniques learned in class. 57



Food Science and Technology Applications in Menu R&D Watch for upcoming dates.

Get an introduction to the basic principles and best practices of food science and the critical role they play in menu research and development. You’ll explore topics such as: • Language and culture of the product development lab • Food chemistry • Food microbiology • Food processing basics—unit operations and food safety • Nutrition • Sensory science

Marketing and Consumer Behavior in Menu R&D Watch for upcoming dates.

Explore basic marketing concepts, theories, and best practices as they apply to menu research and development. This course examines the role of marketing and the specific marketing activities that occur at each stage of the process. Topics include:

The Culinary Art of Menu R&D Watch for upcoming dates.

Gain a better understanding of the role of foodservice professionals in the product development process and the culinary skills required for success. You’ll discover practical applications of process theory, in topics that include:

• Language and culture of marketing • The brand—marketing program/menu • The consumer—target audience and segmentation/lifestyle needs • Challenges in delivering the marketing program to the consumer—defining strategies and executing to fulfill those strategies

• Language and culture of menu R&D • Culinary fundamentals

Operational Strategies for Menu R&D

• Physiology of taste

Watch for upcoming dates.

• History and future of food trends in foodservice—case studies

Understand the role of operational logistics and food delivery systems and the specific operations activities that occur at each stage of the research and development process. Topics include:

• Creativity and how it is incorporated • Nutrition • Presentation skills

• Language and culture for unit operations • Understanding the end user • Unit capabilities

} Learn more about Menu R&D at the CIA and register for one or more of our online courses. Visit

• Using data—forecasting • Maximizing labor resources • Sourcing ingredients • Training and implementation • Equipment and technology • Finance basics • Food prepared “to go” • Scale-up and commercialization • Franchise issues

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Please verify skill level before you enroll. See page 6.

Y Named one of the “5 Best Places to Study Wine” by Food & Wine

PROFESSIONAL WINE STUDIES AT THE RUDD CENTER There’s nothing quite like studying wine in the Napa Valley. The sun-drenched vineyards, time-honored traditions, and trendsetting innovation—you’re right in the middle of it all. And when you add the CIA at Greystone’s talented wine faculty and exceptional Rudd Center for Professional Wine Studies facilities, you’ve got an enological learning experience that will change the way you think about wine and, indeed, your career. What’s it like to study wine at Greystone? You’ll take part in private tastings led by our faculty as well as winemakers, enologists, vintners, and viticulturalists. You’ll explore wines of the world, learn to successfully pair wine with food, and delve into the business of wine. Our courses can also prepare you to earn a CIA Certified Wine Professional™ credential along with industry recognition for your newfound mastery of wine. Come to the CIA at Greystone for wine education beyond compare.

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VINTAGE INSTRUCTION With its industry reputation for excellence and ideal location in the heart of Wine Country, the CIA attracts the best of the best for its Professional Wine Studies faculty: Karen MacNeil, ACWP Program Chair Karen MacNeil is one of America’s leading wine experts, as well as a prominent consultant and writer. She is a James Beard Award winner, the European Wine Council’s 2005 Educator of the Year, and the author of the award-winning book The Wine Bible. Ms. MacNeil is also host of Wine, Food, & Friends. John Ash John Ash is an instructor for the CIA Sophisticated Palate program, the founder of John Ash & Company, and the longtime culinary director for Fetzer Vineyards. Chef Ash is a James Beard Award winner and the 2008 IACP Cooking Teacher of the Year. Robert Bath, MS, CHE Master Sommelier Robert Bath has spent more than 25 years in the industry, managing high-profile, wine-oriented restaurants. He is the founder and principal of RLB Wine Group, a sales, marketing, and education consulting business, as well as Robert Bath Imports, which specializes in artisanal wines from New Zealand. Bill Briwa ’80, CEC, CHE Bill Briwa is a chef-instructor at the CIA at Greystone. Chef Briwa honed his culinary and wine pairing skills at such luminary properties as The French Laundry, Domaine Chandon, and the Hess Collection, all in the Napa Valley. John Buechsenstein, CHE John Buechsenstein is a winemaker and general manager of Sauvignon Republic Cellars. Mr. Buechsenstein has created wines for many years, including award-winners at Fife Vineyards. He is also a noted educator and teaches regularly at the CIA and the University of California, Davis. Rebecca Chapa, CWE, DWS Rebecca Chapa began her career working with Kevin Zraly at Windows on the World in New York City and is now the owner of Tannin Management, a wine consulting and education business located in San Francisco, CA. Christie Dufault, ACWP, CHE As wine director at Restaurant Gary Danko in San Francisco, Christie Dufault received international acclaim for her Grand Award-winning wine list. She brought similar success as wine director of Quince, where she was named “Best Wine Director” by San Francisco magazine. Today, Ms. Dufault continues to serve on a team of sommeliers at Michael Mina’s RN74 in San Francisco. She holds the Advanced Certified Wine Professional from the CIA. Tim Gaiser, MS A noted educator, consultant, and Master Sommelier, Tim Gaiser is the education chairman of the American chapter of the Court of Master Sommeliers. His previous posts include Napa Valley’s Heitz Wine Cellars and, where, as senior wine merchant, he helped develop a multi-million-dollar portfolio of wines.

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Keith Goldston, MS One of the world’s youngest Master Sommeliers, Keith Goldston is a proud recipient of the Krug Cup trophy. He has 18-plus years of experience working for award-winning restaurants and wineries, including work with Chef Charlie Palmer ’79 and the launch of his own wine bar in New York City. David Katz David Katz is managing partner of Panevino, a wine and food events and education company in St. Helena, CA. The company designs and produces wine and food events, conducts training, and consults on menu, recipe, and wine list development for clients in the Napa Valley and across the country. Lars Kronmark, CWP Lars Kronmark was hand-picked from the finest culinary educators in the United States to help open the Greystone campus in August 1995. He has taught leading industry professionals in many custom and catalog programs and been involved with the Worlds of Flavor® International Conference and Festival since its inception in 1996. His interest in wine has led him to conduct wine-related cooking classes, become involved in wine auctions, and earn CIA Certified Wine Professional status. Chef Kronmark lives with his family in St. Helena, CA, where he grows Cabernet Franc grapes and makes his own wine that includes grapes from the CIA property. Jeff Morgan Jeff Morgan is the former West Coast editor of Wine Spectator. In 1999, he became wine director for the gourmet retailer Dean & DeLuca and wrote Dean & DeLuca: The Food and Wine Cookbook, published in 2002. Since then, he has published three more cookbooks, most recently The PlumpJack Cookbook: Great Meals for Good Living. Mr. Morgan also makes wine in the Napa Valley under his Covenant and RED C labels. Elliot Stern Elliot Stern is the past COO of the Sorting Table and has designed sales and marketing strategies for prestigious companies such as Schieffelin & Somerset, Franciscan Estates, Sam’s Wine & Liquors of Chicago, and Wilson Daniels. Mr. Stern is also proprietor of Divot Enterprises, the producer of Oakville East Cabernet Sauvignon. Paul Wagner The owner and president of Balzac Communications & Marketing, Paul Wagner is also a wine judge and a columnist for Vineyards & Winery Management. Mr. Wagner is a founding member of the Academy of Wine Communications and a co-author of the award-winning Wine Marketing & Sales. He was inducted into the Spadarini della Castellania di Soave in 2005.



The CIA offers wine-related courses for every interest,

Do you know someone who is interested in preparing for a career in wine or the front of the house? Then you’ll want

skill level, and stage of your career. The complete list of Professional Wine Studies courses follows; note that scheduling of courses varies.

to spread the word about the CIA’s AWBP. Offered at the Greystone campus, the program takes full


advantage of its Napa Valley location and the Rudd Center

The Business of Wine: Understanding the Pipeline from Producer to Consumer

for Professional Wine Studies. In just 30 weeks, AWBP stu-

Career Discovery: The Professional World of Wine

dents gain the education and credentials they need to stand

Introduction to the Classic Wine Regions of Europe I

out and advance in the wine and beverage world.

Introduction to the Classic Wine Regions of Europe II

Students will not only build a strong foundation of knowl-

Mastering Wine I

edge in wines, spirits, and specialty beverages, they’ll also

Mastering Wine II

benefit from professional service and food and beverage

Professional Wine Service: A Practical Workshop

pairing instruction that’s integral to every course in the cur-

Sensory Analysis of Wine

riculum. And when they graduate, they will earn both an

Winemaking Basics

AWBP certificate and a Certified Wine Professional


(CWP)—Foundation Level I credential.

Champagne in Depth

The AWBP is designed for graduates of college degree

The Australia and New Zealand Intensive

programs in hospitality management, culinary arts manage-

The Bordeaux Intensive

ment, and related fields, as well as other candidates with

The Burgundy Intensive

qualified industry experience. The next entry date is

The California Intensive

September 10, 2013.

The Germany and Austria Intensive



The Italy Intensive To find out more about the benefits of enrolling in

The Napa Valley Intensive

the AWBP and to download an application, visit

The Rhône Intensive

The South America Intensive

Or, call 1-800-CULINARY (285-4627) or 707-967-2496.

The Spain Intensive The Washington and Oregon Intensive

WINE AND FOOD PAIRING COURSES Wine and Food Pairing for Chefs Wine and Food Pairing Fundamentals Advanced Wine and Food Pairing

BECOME A CIA-CERTIFIED WINE PROFESSIONAL A Certified Wine Professional™ credential from the CIA recognizes professional competencies in a broad range of wine-related studies at both the Foundation and Advanced levels. Whether you are pursuing a career change or seeking to advance your career in the wine and food business, a CWP or ACWP credential from the world’s premier culinary college provides rigorously tested evidence of your wine expertise to employers and customers. To learn more, see pages 64–65 or visit 61



• Introduction to the Classic Wine Regions of Europe II • Wine and Food Pairing Fundamentals



The Certified Wine Professional—Foundation Level I exam tests and recognizes wine competency at a foundation level; candidates should have a basic working knowledge of: • Major grape varieties • Important wine regions around the world • Wine tasting, including how to professionally analyze and describe a wine

• The Business of Wine: Understanding the Pipeline from Producer to Consumer • Professional Wine Service: A Practical Workshop • Winemaking Basics *Please note: The CWP Level I exam is not based exclusively on the classes listed above, nor is it designed or intended as a final exam for the Wine Immersion I program. Rather, the exam tests competency across a broad range of wine-related topics as outlined previously. Students may find additional classes such as The California Intensive or The Washington and Oregon Intensive beneficial in their preparation for the exam as well.

• Correct wine service • How wine is made • Practical aspects of the wine business • The principles behind pairing wine and food

STRUCTURE OF THE EXAM The two-and-one-half-hour exam consists of a written sec-

REGISTERING FOR THE EXAM The Certified Wine Professional—Foundation Level I exam will be held April 11 and July 3, 2013 from 9 a.m.–noon at the CIA at Greystone. You can register by calling our Customer Service Office at 1-800-888-7850. We suggest calling as early as possible to secure your placement. The $400 exam fee is due at registration.

tion and a practical (tasting) section. The written portion is composed of multiple choice and true/false questions. The


tasting segment consists of one flight of three blind wines

Successful candidates will be awarded a “Certified Wine Professional Foundation Level I—Certificate of Accomplishment” from The Culinary Institute of America.

that the student must analyze. Students must pass each section with a 75% or higher score to earn a complete passing grade.


Ana Cardoso Pinto, Alenquer, Portugal

Enrolling in CIA professional wine studies classes is not required to sit for the exam. However, students who successfully complete the material presented in the following classes* will be well-prepared when they take the exam:

Jordan Eden, San Diego, CA Robert Edgar, Los Altos, CA Rodney Estrada, Santa Fe, NM Peter Hirschfeld, Berkeley, CA

• Sensory Analysis of Wine

Kimberly Jenkins, Petaluma, CA

• Mastering Wine I

Nancy Larson, Tiburon, CA

• Mastering Wine II

Sam Long, Rockville, MD

• Introduction to the Classic Wine Regions of Europe I

Kimberly Mitchell, Los Angeles, CA Ali Morse, Calistoga, CA Jake Peacock, Napa, CA Harmen Rost van Tonningen, Naples, FL Zachary Shutran, New York, NY James A. Wasson, Ukiah, CA Samantha Weisman, Los Angeles, CA

62 1-888-851-3313

Completing the Certified Wine Professional—Foundation Level I exam is considered the first step on the road to full

Preparing for the Certified Wine Professional Exam—Advanced Level II Skill Level: Advanced Watch the web or call 707-967-2568 for dates; 8:30 a.m.– 12:30 p.m., St. Helena, CA Campus (Greystone), $75

recognition as a wine professional. Students who successfully pass this exam are encouraged, after further study, to sit for the Certified Wine Professional—Advanced Level II exam. Please note that successful completion of Level I is required to apply for Level II.

STRUCTURE OF THE EXAM The Certified Wine Professional—Advanced Level II is an eight-hour exam given over two days. On the first day, students take a four-hour written exam composed of multiple choice, true/false, and short answer questions; two short essays; and a demonstration on wine service that the candidate must analyze. The second day consists of a four-hour tasting exam made up of nine separate blind flights of wine, some of which include food.


This optional, but highly recommended preparation course is a review and strategy session designed specifically for those taking the Level II exam. During the course, the instructor will use sample questions and sample wines to help you proceed successfully through the actual examination. You will also: • Learn to structure short answers and how to develop, structure, and write an essay to earn the maximum score. • Revisit professional tasting technique and the principles of wine and food pairing.



• Review the techniques for writing a professional deduction of a wine tasted blind. • Explore valuable test-taking strategies. Cost of the one-day preparation program is $75 for students taking the exam the following day or $250 for students who opt for another examination date.

Students preparing for the exam may wish to review or refresh their knowledge by taking classes in one or more of the following subject areas*: • Mastering Wine I • Mastering Wine II


• Sensory Analysis of Wine

The Certified Wine Professional—Advanced Level II exam runs

• Professional Wine Service: A Practical Workshop

from 9 a.m. to 1 p.m. at the CIA at Greystone on two consec-

• Introduction to the Classic Wine Regions of Europe I

utive days, and tuition is $1,200. To receive an application for

• Introduction to the Classic Wine Regions of Europe II • The California Intensive • The Washington and Oregon Intensive • The Spain Intensive

the exam, call the CIA’s Professional Wine Studies Office at 707-967-2568. Once your application is submitted, reviewed, and approved, you will receive an exam brief. We suggest applying as early as possible to secure your placement. Please check our website for upcoming exam dates.

• The Bordeaux Intensive • The Burgundy Intensive


• The Rhône Intensive

Successful candidates will be awarded a “Certified Wine

• The Italy Intensive

Professional Advanced Level II—Certificate of Accom-

• The Australia and New Zealand Intensive

plishment” from The Culinary Institute of America.

• Advanced Wine and Food Pairing • The Business of Wine: Understanding the Pipeline from Producer to Consumer *Many of the courses listed above are offered during the Wine Immersion programs. 63


CAREER DISCOVERY Career Discovery: The Professional World of Wine Skill Level: Foundation Feb. 11–14, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $895 May 6–9, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $895

If you love wine and have always wanted to be in the wine business, this exciting, information-packed course is for you. You’ll experience sensational in-depth wine tastings with our renowned wine instructors and talented Napa Valley winemakers, and get the inside scoop about what goes on in the wine business. You’ll build your wine knowledge and explore many aspects of this fascinating field. In addition, you will: • Taste and evaluate wines as professionals do. • Explore a Napa Valley vineyard and learn how viticultural techniques shape a wine’s flavor. • Tour a working Napa Valley winery to taste and discuss current winemaking techniques. • Analyze the philosophies behind successful wine and food pairing, and participate in tastings to illustrate such pairings. • Visit a wine retail merchant and discover how the business of wine works, including wholesale and retail price structuring, basic media and promotional concepts, and wine’s path from the vineyard to the table. • Understand proper wine service and etiquette.


Dress code: The dress code for this course is business casual. Blue jeans, shorts, tank tops, and open-toed sandals are not permitted. When visiting vineyards and wineries, sturdy, flat-soled shoes are required. Please refrain from wearing strong fragrances or cologne, as they will interfere with your learning experience as well as that of your fellow students. Additional items such as sunscreen, sunglasses, and hats are suggested during the summer months as well as warm jackets during winter months.

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WINE IMMERSION If you want to advance your wine knowledge—and career— quickly, consider Wine Immersion. This grouping of classes is designed to hit the high points of each topic in the shortest amount of time. If CIA certification as a wine professional is your objective, Wine Immersion is a great way to prepare. For more information, see the full course descriptions in this section or contact the Professional Wine Studies Office at 707-967-2568 or Please note that the order of courses for each Immersion may vary; check the website for the dates you are interested in.

Wine Immersion Mar. 4–Apr. 9, 2013; St. Helena, CA Campus (Greystone), $6,400, 177 hours, 17.7 CEUs May 27–July 2, 2013; St. Helena, CA Campus (Greystone), $6,400, 177 hours, 17.7 CEUs

The Wine Immersion program consists of: • Winemaking Basics • The Business of Wine: Understanding the Pipeline from Producer to Consumer • Sensory Analysis of Wine • Mastering Wine I • Mastering Wine II • Introduction to the Classic Wine Regions of Europe I • Introduction to the Classic Wine Regions of Europe II • Professional Wine Service: A Practical Workshop • Wine and Food Pairing Fundamentals For convenience, the Certified Wine Professional—Foundation Level I exam is scheduled following the Wine Immersion on April 11 and July 3, 2013. Please note: registration for the exam is separate from Immersion class enrollment.

Enroll in Wine Immersion and receive preferred tuition pricing—up to a 15% savings!

Please verify skill level before you enroll. See page 6.

Mastering Wine II Skill Level: Foundation

Sensory Analysis of Wine Skill Level: Foundation Mar. 11–12, 2013; 9 a.m.–4 p.m., St. Helena, CA Campus (Greystone), $650, 12 hours, 1.2 CEUs June 6–7, 2013; 9 a.m.–4 p.m., St. Helena, CA Campus (Greystone), $650, 12 hours, 1.2 CEUs

Sensory Analysis is an in-depth exploration of the visual, olfactory, and gustatory evaluation of wine. In this class, highly recommended for all wine and food professionals, you will use a “sense-by-sense” approach to systematically assess wine quality. You will also: • Observe the range of appropriate wine colors and discuss the standards of clarity. •Recognize classic wine aromas and defects. • Distinguish flavors and their interactions on the palate. • Articulate what’s going on in your wine glass and express the skills necessary to develop a tasting memory.

Mastering Wine I Skill Level: Foundation Mar. 18–22, 2013; 9 a.m.–4 p.m., St. Helena, CA Campus (Greystone), $1,200, 32.5 hours, 3.25 CEUs June 10–14, 2013; 9 a.m.–4 p.m., St. Helena, CA Campus (Greystone), $1,200, 32.5 hours, 3.25 CEUs

Mastering Wine I is an immersion in classic grape varietals with particular attention paid to enological and viticultural practices that shape those varietals. You will: • Practice professional tasting techniques and evaluation, including the key factors that make great wine great. • Study primary fermentation, malolactic fermentation, sur lie aging, barrel aging, bottle aging, trellising, canopy management, clones, and rootstock.

Mar. 25–29, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $1,200, 30 hours, 3.0 CEUs June 17–21, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $1,200, 30 hours, 3.0 CEUs

Mastering Wine II is an immersion in key wine varietals with particular attention paid to enological and viticultural practices that shape those varietals. You will: • Identify the characters of several more of the world’s top classic varietals—specifically, Zinfandel, the aromatic whites (Riesling, Viognier, Muscat, and Gewürztraminer), and the leading Rhône varietals (Syrah, Mourvèdre, and Grenache)—and talk about their histories and food compatibilities. • Discuss the impact that key enological decisions and techniques have on the flavors and style of a wine, such as cold fermentation, extraction regimes, fining, and filtering. • Study the steps that make up a vine’s life cycle, including the process of how grapes mature and the impact of vintage. • Use professional tasting terms to put your sensory impressions and evaluation of a wine into words. • Participate in field trips and private tastings with top winemakers.

Professional Wine Service: A Practical Workshop Skill Level: Foundation Mar. 7–8, 2013; 9 a.m.–4 p.m., St. Helena, CA Campus (Greystone), $400, 12 hours, 1.2 CEUs May 27–28, 2013; 9 a.m.–4 p.m., St. Helena, CA Campus (Greystone), $400, 12 hours, 1.2 CEUs

Proper wine service is a must for any wine, culinary, or hospitality professional. In this workshop, you will break down wine service, then put it all back together to discover just what it takes to serve like a pro. Through discussions, lectures, and role-playing, you will:

• Discuss the characters of the world’s top classic varieties—in particular, Chardonnay, Sauvignon Blanc, Pinot Noir, and Cabernet Sauvignon—and review their histories and food compatibilities.

• Discuss professional wine service for every type of wine, from table and sparkling wines to dessert and fortified wines.

• Acquire a comprehensive wine vocabulary of professional tasting terms, and put your sensory impressions and evaluation of a wine into words.

• Study how to make wine recommendations with accuracy and poise and offer pairing suggestions.

• Participate in field trips and private tastings with top winemakers.



• Employ the correct glassware for every type of wine.

• Develop strategies for building a relationship and communicating with guests during wine service, including ways to approach guests who are unhappy with the wine ordered. • Identify the best equipment for professional wine service, including glasses, ice buckets, corkscrews, and more. • Decant a wine correctly and elegantly. 65


Winemaking Basics Skill Level: Foundation Mar. 4–6, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $895, 18 hours, 1.8 CEUs May 29–31, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $895, 18 hours, 1.8 CEUs

If you want to analyze how white and red table wines are made but do not necessarily have a scientific or winemaking background, this course is for you. You’ll cover the process from start to finish, from grape growing through harvest, fermentation, cellaring, blending, and bottling. You’ll also:

Introduction to the Classic Wine Regions of Europe I Skill Level: Intermediate Apr. 1–3, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $895, 18 hours, 1.8 CEUs June 24–26, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $895, 18 hours, 1.8 CEUs

The great wine regions of Europe have shaped the way wine is perceived and produced around the world. Join us as we study the classic regions and classic wines from the Old World. During this course, you will:

• Discuss how wine is made and conduct a small-scale, handson fermentation in the classroom by preparing yeast, inoculating grape juice, and taking frequent “stem readings” as the juice becomes wine.

• Identify key wine-producing regions of France, including Champagne, Alsace, Bordeaux, Burgundy, and the Rhône Valley, as well as the classic wines of Germany’s most important regions such as the Mosel and Rheingau.

• Identify key pieces of winemaking equipment, including when each is used and what it does.

• Participate in extensive tastings while studying the wine regions from which the wines are born.

• Study the parameters of aging, blending, chemical additions, and labeling, as well as government regulations.

• Describe the standards by which key European wines are evaluated so that you assess them in the correct context.

• Visit a local winery for a “cook’s tour” of the cellar and its equipment with the winemaker.

• Study the terroir of each region, as well as its history, philosophy, culture, and culinary traditions.

The Business of Wine: Understanding the Pipeline from Producer to Consumer Skill Level: Foundation Jan. 7–9, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $795, 18 hours, 1.8 CEUs Mar. 13–15, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $795, 18 hours, 1.8 CEUs June 3–5, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $795, 18 hours, 1.8 CEUs

How the wine business works today and the sweeping changes that are affecting it are the subjects of this unique course. Managing the costs involved in establishing a brand and bringing a product to market is challenging in today’s competitive landscape. During this course, you will: • Discuss the dynamics of the global wine business and the position of the U.S. within it. • Identify market segmentation from beverage wine to luxury wine and the profit picture of the various categories. • Evaluate the latest production, sales, and demographic data from experts who track industry trends. • Study the history, structure, and current status of the threetier system governing the distribution and sale of wine in the United States. • Analyze the costs and calculations affecting price. • Discuss key issues facing the wine industry today and potential strategies required for success in the future.

• Discuss the intricate wine laws and approved appellation and classification systems of each key region explored.

Introduction to the Classic Wine Regions of Europe II Skill Level: Intermediate Apr. 4–5, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $750, 12 hours, 1.2 CEUs June 27–28, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $750, 12 hours, 1.2 CEUs

This complement to “Europe I” covers additional legendary European wines. In this course, you will: • Discuss Italy’s classic regions of Tuscany (home of Chianti) and Piedmont (home of Barolo) and the international success these wines have experienced. • Hear about two of the great “wine capitals of the world” located on the Iberian Peninsula; namely, Rioja in Spain and Porto in Portugal. • Participate in tastings of wines from throughout these regions, examining the standards by which these classic European wines are evaluated so that you can assess them in the correct context. • Study the terroir of each region, as well as its history, philosophy, culture, and culinary traditions. • Discuss the intricate wine laws and approved appellation and classification systems of each key region explored.

Students enrolling in Introduction to the Classic } Note: Wine Regions of Europe I and/or II must already possess a command of basic wine sensory evaluation and tasting skills. Sensory Analysis of Wine, Mastering Wine I, and Mastering Wine II provide a strong foundation in this area.

66 1-888-851-3313

Please verify skill level before you enroll. See page 6.

Champagne in Depth Skill Level: Intermediate

The Australia and New Zealand Intensive Skill Level: Intermediate Watch or call 707-967-2568 for upcoming dates; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $750, 12 hours, 1.2 CEUs

These exciting regions are ripe with new wine and potential. In this in-depth exploration, you’ll take a taste tour through these two New World producers. You will also: • Discuss the history of Australia and New Zealand’s wine regions. • Evaluate the regions’ terroir and the factors that give these wines their distinctive character. • Assess the future of these areas and their impact on the global marketplace.

The California Intensive Skill Level: Intermediate Feb. 27–Mar. 1, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $895, 18 hours, 1.8 CEUs

Few wine regions have achieved prominence on the world stage as quickly as California. The state covers vast territory and its wines have become a driving force in shaping the way wine is made around the world. Through extensive tastings, you will look at California’s many interpretations of classic varieties such as Cabernet Sauvignon and Pinot Noir as well as California “originals” such as Zinfandel. Attention will be paid to the key winemaking and viticultural decisions that give these wines their stamp. You will also: • Study the wine history of California, including how the region so rapidly achieved its current place in the global world of wine. • Describe the factors that give the wines their styles and personalities. • Discuss the geography, climate, key viticultural areas, and other defining characteristics of California. • Identify the key enological and viticultural techniques employed in the region today.

May 22, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), 6 hours, 0.6 CEUs, $400

Have you ever tasted $1,000 worth of great Champagnes side by side? In this exciting, in-depth Champagne workshop, you will do that and more. You will also: • Practice techniques for evaluating champagne. • Discuss all of the different types of champagne, from Blanc de Blancs to Rosé. • Taste different dosage levels, from Extra Brut to Demi Sec, and thoroughly examine the differences between multivintage, vintage, and prestige cuvée styles. • Study Champagne’s unique geography, soil, and climate, and the techniques used to make the wine.



• Distinguish the precise differences between Champagne and sparklers from around the rest of the world. • Evaluate champagne’s amazing versatility with a wide variety of foods.

The Napa Valley Intensive Skill Level: Intermediate May 23–24, 2013; 9 a.m.–4 p.m., St. Helena, CA Campus (Greystone), $750, 12 hours, 1.2 CEUs

For many around the world, the Napa Valley has become synonymous with world-class Cabernet Sauvignon. However, with its many viticultural areas, each characterized by varied terrain, soils, and climatic conditions, the Napa Valley has also earned accolades for a wide variety of other wines. In this course, you will study the world of Napa Valley winegrowing with a focus on the influence of terroir, history, and culture on the region’s wines. You will: • Study the history and development of the Napa Valley as a world-class wine-producing region. • Describe the diversity of soils and climate of each of the Valley’s 16 designated American Viticultural Areas. • Taste dozens of wines representing various interpretations of classic grape varieties such as Cabernet Sauvignon and Chardonnay as well as Pinot Noir and Syrah. • Sample wines with Napa Valley winemakers while hearing about traditional and innovative viticultural and winemaking practices. 67


The Washington and Oregon Intensive Skill Level: Intermediate Check or call 707-967-2568 for upcoming dates; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $250, 6 hours, 0.6 CEUs

Washington and Oregon owe their respective viticultural suitability to the same geologic events of the last few thousand (plus!) years. However, the wine regions of each state otherwise share virtually nothing in common. Oregon’s Willamette Valley is relatively cool and often damp, while Washington’s Columbia River Valley is starkly dry and barren, except where irrigation has allowed vineyards to thrive. The fickle Pinot Noir of Oregon versus the powerful Cabernets and Syrahs of Washington—they’re seemingly odd neighbors indeed, yet each is vying to give California and the rest of the world a run for its money. During this course, you will: • Discuss the history leading to the development of Washington and Oregon as world-class wine regions. • Study the unique geography, climate, and terrain of both states and the resulting impact on wine styles. • Assess the key viticultural and winemaking techniques employed in Washington and Oregon today, and the influence of classic wine regions such as Burgundy.

The South America Intensive Skill Level: Intermediate Check or call 707-967-2568 for upcoming dates; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $750, 12 hours, 1.2 CEUs

Chile and Argentina have long been large wine producers and wine consumers. But unlike Southern Hemisphere competitors such as Australia—whose wine industry deliberately evolved to meet the needs of export markets—both Chile and Argentina have focused on satisfying domestic thirst for most of their wine-producing histories. But the secret is finally out and the world has discovered the exceptional wines now being produced in Chile, Argentina, and neighbors such as Uruguay. During this class, you’ll:

• Evaluate the regions’ interpretations of signature varieties, including Pinot Noir and Cabernet Sauvignon, as well as rising stars such as Riesling.

The Bordeaux Intensive Skill Level: Advanced May 20–21, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $750, 12 hours, 1.2 CEUs

During this in-depth study of what is arguably the world’s most commercially successful wine region, you will not only look at what goes into making Bordeaux, but also study the history of these wines from their beginnings through the creation of the grand chateaux to today. Through extensive tastings, you’ll assess the classic Bordeaux varieties and how they are traditionally combined in blends. In this course, you will:

• Study the compelling history of the South American wine industry, exploring its unique topographical and cultural characteristics.

• Appraise Bordeaux wines in the context of gastronomy.

• Taste the range of quality wines being produced, from familiar varieties such as Cabernet Sauvignon to “signature” varieties such as Carmenère from Chile, Malbec from Argentina, and Tannat from Uruguay.

• Discuss the geography and climate, with particular emphasis on the region’s multiple viticultural areas and their defining characteristics.

• Discuss high-elevation viticulture and grape-growing conditions on either side of the Andes Mountains and their resulting impact on wine styles and quality.

• Evaluate Bordeaux wines—both traditional and avant-garde— and their distinct styles and personalities.

• Compare the key enological and viticultural techniques employed in Bordeaux today. • Study the region’s complex multiple classification systems and the laws by which the wines are governed.

• Identify the extensive investments in technology and research made in Chile and Argentina, along with the dramatic evolution of their positions in key export markets.

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Please verify skill level before you enroll. See page 6.

The Italy Intensive

Skill Level: Advanced

Skill Level: Advanced

May 15–17, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $895, 18 hours, 1.8 CEUs

Aug. 19–21, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $895, 18 hours, 1.8 CEUs

This serious, in-depth examination of one of the world’s most prestigious and complex wine regions will make Burgundy accessible in a way it may never have been before. Through extensive tastings, you’ll evaluate classic Burgundian varietals and discuss why they are never blended. Through discussions and lectures, you will:

The scope of viticulture and winemaking in Italy is far-reaching. Through extensive tastings, you’ll compare Italian grape varieties—from major varieties to regional specialties—and consider Italian wines in the context of gastronomy. You will also:

• Study the history of the region and how it developed under the profound influence of Benedictine and Cistercian monks and monastic thinking. • Review the vast range of Burgundy wines from countless tiny appellations, looking at the characteristics that define wines from those appellations. • Analyze the region’s geography and climate, with particular emphasis on its marginal climate and unique soils. • Evaluate the key enological and viticultural techniques employed today. • Discuss the concept of multiple ownership of vineyards and how Burgundy’s classification system works. • Describe Burgundy wines in the context of gastronomy.

The Germany and Austria Intensive Skill Level: Advanced Aug. 26–27, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $750, 12 hours, 1.2 CEUs

Having produced aristocratic wines of legendary status, Germany and Austria are classic wine regions to be sure. Today, though, both regions are also cutting edge. Surging in popularity, it’s no accident that German and Austrian wines are being rediscovered at a time when interest in pairing wine with cuisines from around the world is at an all-time high. Home to perhaps the most noble of all grapes, the region produces Rieslings of unparalleled character and versatility. During this class, you will: • Study Germany’s and Austria’s history as wine producers and the evolution of their position in key export markets.

• Study Italy’s wine history, in particular its rise in the modern era from peasant winemaking to world recognition. • Describe the vast range and characteristics of Italian wines. • Analyze the highly variable geography and climate of Italy. • Evaluate the key enological and viticultural techniques employed today as well as historically in Italy. • Study Italian wine law and the DOC, DOCG, IGT, and Super Tuscan designations.


The Burgundy Intensive

The Rhône Intensive Skill Level: Advanced May 13–14, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $750, 12 hours, 1.2 CEUs

The Rhône is the source of some of the most sought-after, intense, dynamic wines now coming out of Europe. Through extensive tastings, you’ll evaluate the northern and southern regions of the Rhône and the factors that make each appellation and its wines unique. In this course, you will: • Study the Rhône Valley’s history from its beginnings as the first wine region in what is now France. • Discuss the Valley’s geography and climate, including the miles of riverbed rock that form the soil of Chateauneufdu-Pape. • Analyze the enological and viticultural techniques employed in the region today, including the controversial use of stems in winemaking. • Compare the amazing range of grape varieties grown here, from well-known varieties such as Syrah and Viognier to those that are lesser known, such as Mourvèdre, Grenache, Carignan, Roussanne, Marsanne, and Clairette.

• Discuss the intricacies of German and Austrian wine law and the classification systems. • Compare the unique geography and climate of each country’s quality wine regions. • Analyze the viticultural and winemaking techniques required to produce wines of uncommon character. • Identify the range of grape varieties grown in each country, from well-known ones such as Riesling to those that are less well-known such as Scheurebe. 69


The Spain Intensive


Skill Level: Advanced Aug. 22–23, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $750, 12 hours, 1.2 CEUs

Spain is now generating waves of excitement over its vinous treasures. Through extensive tastings, you’ll compare the country’s phenomenal older wines (including Gran Reservas) to contemporary vintages. You’ll discuss all of Spain’s leading regions—Rioja, Ribera del Duero, Priorat, Penedes, Rias Baixas, and Jerez—as well as many of the up-and-coming appellations, and the factors that make each unique. In this course, you will: • Evaluate Spain’s history as one of Europe’s top wine regions, including the current revolution in Spanish wines and winemaking. • Discuss its impressive geography and climate. • Study the laws by which Spanish wines are governed. • Compare Spain’s amazing range of grape varieties, from well-known ones like Tempranillo, to emerging varieties such as Albarino, and to lesser-known but exciting examples like Palomino and Xarello.

Coffee Expert: From the Plant to the Cup Mar. 20–22, 2013; St. Helena, CA Campus (Greystone), $595 Aug. 21–23, 2013; St. Helena, CA Campus (Greystone), $595

What began as a wild shrub in upland Ethiopia approximately 2,000 years ago has so proliferated across the globe that it has become the basis of a nearly universal human experience. To truly understand the path of coffee from ancient tree to rising local star to modern international phenomenon, one must peer into intersecting disciplines such as history, politics, culture, agriculture, plant science, chemistry, physics, economics, and marketing—not to mention the modern art of massaging the beans into a brilliant cup of pleasure! From raw materials and processing to the aesthetics of coffee tasting to preparation techniques for restaurant and home, this course provides education on: • Coffee history—How did coffee come to be? What historical conditions allowed it to flourish throughout the medieval Arab world? • Coffee cultivation—Why is one variety of coffee bean considered superior? What are the influences of site? • Contemporary coffee economics—What is Fair Trade? What environmental issues impact coffee? • Factory practices—Why is sorting beans essential to great coffee? What are the criteria for great roasting? This rich, challenging course is taught by illy’s Università del Caffè professors in conjunction with Master Barista Giorgio Milos.

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Please verify skill level before you enroll. See page 6.

Advanced Wine and Food Pairing Skill Level: Advanced

Wine and Food Pairing for Chefs Skill Level: Intermediate Watch or call 707-967-2568 for upcoming dates; 2–8:30 p.m., St. Helena, CA Campus (Greystone), $950, 24 hours, 2.4 CEUs

Why do some matches work magically and how can you tweak food preparation to enhance the overall marriage between a dish and the wine served with it? For today’s chef, understanding flavor means food and wine flavors as well as how the flavors of each of these natural partners change the other. In this course for chefs and anyone else with professional kitchen experience, you’ll delve deeply into wine and food compatibilities. Through cooking and wine-tasting sessions, you will: • Analyze wine flavor and evaluate that flavor for its compatibility with a variety of foods. • Compare the effect various cooking techniques have on the subsequent success of a wine and food match. • Participate in wine and food pairings, while focusing on the specific elements of interaction between the two. • Study the flavor dynamics of wine and cheese courses. • Apply creative ways to improve menu and wine list compatibilities. • Discuss how to design successful “winemaker dinners.”

Watch or call 707-967-2568 for upcoming dates; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $895, 18 hours, 1.8 CEUs

California wine country, with its thousands of acres of top vineyards and world-renowned reputation for culinary excellence, provides the perfect environment for your study of the dynamic interaction between wine and food. In this advanced course, you’ll be at the forefront of new thinking in the pursuit of great matches of wines with contemporary dishes. It is strongly advised that students already have experience with the fundamental principles of food and wine pairing. In this exciting class, you will: • Taste and study examples of classical wine and food pairings.



• Assess how the effectiveness of wine and food pairings is altered by changes in food preparation, cooking technique, wine variety and style, vintage, and even glassware selection. • Practice the pairing of wines from around the globe with menus influenced by world cuisines and flavors. • Formulate strategies for successful pairings when chiles, spices, herbs, and aromatics are used. Please note that this course is conducted in the classroom. No cooking is involved (no chef’s uniforms/ knives necessary).

• Pair wine with Asian, Latin, and Mediterranean flavors, as well as with vegetarian dishes.

Wine and Food Pairing Fundamentals Skill Level: Intermediate Apr. 8–9, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $750, 12 hours, 1.2 CEUs July 1–2, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $750, 12 hours, 1.2 CEUs Please note that Wine and Food Pairing Fundamentals is conducted in the classroom. No cooking is involved (no chef’s uniforms/ knives necessary). It is highly recommended that students enrolling in this class already have command of basic wine sensory evaluation skills. The two-day Sensory Analysis of Wine course provides a strong foundation in this area.

In this course, you’ll practice basic techniques for successful wine and food pairing. You will also: • Distinguish the flavor elements that make up a dish and study the elements that are most important when pairing the dish with wine. • Describe the dynamics behind successful pairings of wine and food and the factors that lead to those successes. • Evaluate how various components in a wine affect food flavor. • Analyze how various tastes such as sweetness, saltiness, and bitterness affect wine, and appraise complementary and contrasting pairings. 71


Proven Techniques, Invaluable Training Start increasing your bottom line today with in-depth culinary, baking and pastry, and front-of-the-house training materials from The Culinary Institute of America, including: • Textbooks and Workbooks

PRO CHEF ESSENTIALS PROCHEF® TRAINING ON DEMAND Technology has revolutionized professional training—and now the CIA is bringing you even more convenient education offerings designed to keep you and your staff up to speed.

• DVDs • Foodservice Learning Solutions Training Guides • Downloadable Educator Lesson Plans, Menu Solutions Cookbooks, Management Case Studies, and Training Reinforcement Guides • Podcast Training

PROCHEF PODCAST TRAINING—GET TRAINING WHERE AND WHEN YOU WANT, RIGHT ON YOUR IPOD Most people think of their portable media player as strictly an entertainment device. Now with the CIA’s ProChef Podcast training, you can put it to work in your foodservice operation. ProChef Podcast training allows not only training on the go, but also the ability to train live in the kitchen or on the floor, rather than in a classroom. • Basic Kitchen Preparation—Learn techniques guaranteed to improve skills and increase production. • Exceeding Expectations—Pick up service tips and techniques to keep your customers coming back. • The Healthy Palate—Discover how to prepare food that is both healthy and flavorful. • Bread and Baker—Apply the vast knowledge of Professor Calvel, a bread baker and educator for more than 60 years.

PROCHEF ESSENTIALS TRAINING—GIVE YOUR EMPLOYEES A COMPETITIVE ADVANTAGE The CIA’s ProChef Essentials training packages offer the tools you need to build a team of skilled employees who will make your operation more successful. Choose from: • • ProChef Culinary Essentials: Give your staff the solid foundation of knowledge and fundamental cooking skills required in today’s competitive industry. • • ProChef Baking and Pastry Essentials: Learn detailed methods and creative design concepts for preparing pastries, baked goods, and sugar and chocolate showpieces your customers will long remember. • • ProChef Front-of-the-House and Management Essentials: Enhance your employees’ command of front-of-the-house skills and knowledge so they can make the best possible impression on your customers. For all the details, including pricing information, visit

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Get your staff excited about training—check out ProChef Podcast training today! For more information, visit



You too can produce your own high-quality breads and pastries in this two-part series featuring fundamental baking techniques. In the first part of this DVD, you will: • Study the 12 steps of bread baking. • Examine ingredients and equipment needed for lean doughs. • Learn the straight-dough mixing method for lean dough. • Discover shaping and scoring techniques for a variety of breads, including round loaves, baguettes, pan bread, and dinner rolls. In part two, you will: • Learn the proper techniques, key ingredients, and formulas used in producing laminated doughs. • Discover mixing, rolling, and shaping methods for creating a selection of laminated products, including turnovers and bouchées. • Find out how to evaluate quality in your finished baked goods.

Brittles & More DVD


• Create a variety of liquid, soft, and firm candies such as caramels, nut brittles, dragées, and fondant. • Develop useful candy-making techniques and methods.

All DVDs in the Captivating Confections Series contain: Recipes Each individual DVD combines the recipes included on each part of the series, plus an additional bonus recipe for egg ganache.



One-on-One with the Chefs Go behind the scenes and obtain even more knowledge on tempering, molding, blushing, drizzling, and preparing cherry-filled chocolates with extended lessons from the chefs. CIA Chef Interviews Get an insider’s view of the world of confections through indepth interviews with CIA baking and pastry instructors.

SPECIAL! CAPTIVATING CONFECTIONS DVD SERIES DISCOUNT Purchase the three-part DVD series (Filled Chocolates, Hand-Formed Chocolates, and Brittles & More) at a discounted price of $200 (a $25 savings)!



• Discover the proper way to melt, temper, handle, mold, and decorate chocolates. • Explore the artistry of piping, filling, and sealing chocolates. • Learn to create high-quality chocolates.

Hand-Formed Chocolates DVD


• Learn the art of preparing cream ganache and butter ganache. • Discover the finer points of working with chocolate and all the steps in making truffles, as well as knackerli and rochers.



This innovative, comprehensive foodservice learning solutions package combines the information contained in our existing DVD series—Filled Chocolates, Hand-Formed Chocolates, and Brittles & More—along with a CD containing preand post-evaluation tests, outlined learning objectives, and module instructions for each session.



In part one of this DVD, Chef Notter teaches you the fundamentals of chocolate work, bringing all the information and techniques together as he: • Explains how chocolate is manufactured and tempered. • Demonstrates the basics of spraying, cutting out shapes, and using plastic molds and transfer sheets. • Creates bunnies and chicks, a swan, and Valentine and Christmas displays. Stretch your creativity and build on the techniques you explored in part one. In part two, Chef Notter teaches you how to: •Make chocolate shavings, curls, and cigarettes. • Pipe chocolate to make decorative filigrees and ornaments. • Create several fanciful chocolate pieces—an owl, a rooster, and a hat. 73




In this companion to Gluten-Free Baking (page 84), CIA Chef Richard Coppedge shows you how to employ his five unique flour blends to create delicious gluten-free baked goods. Highlights of the DVD include flour-blend handling and storage, thickening soups and sauces using gluten-free roux, and step-by-step instructions for preparing molten lava cakes, 1-2-3 cookie dough, pizza crust, pancakes, pie dough, and bagels.



Egg whites can be beaten to a foam to use as a leavener or lightener. Meringues are made by incorporating enough sugar to both stabilize and sweeten the foam. In this DVD, you will: • Explore the techniques and preferred methods for creating common, Swiss-style, and Italian-style meringue. • Learn both classic uses of meringue as well as innovative presentations. • Gain helpful tips on producing, storing, and evaluating this fundamental component of the professional baker’s art. The difference between a plain baked item and a fancy pastry often relies on the presence of an icing or filling, or a sauce or a glaze. In this section you will: • Explore the techniques and basic recipes for these staples of fine pastries. • Learn the quality standards for evaluating vanilla sauce and pastry cream.



The most stunning showpieces and creations start with basic sugar technique. In the first segment of this two-part DVD, Chef Notter teaches you the proper way to: • Boil sugar to prepare it for handling. • Cast, pull, and pour sugar into a Valentine heart, an Easter display, and a variety of flower displays. And, in part two you will: • Learn how to blow sugar and add color and embellishments to your sugar pieces. • Store and transport finished works. • Design and create centerpieces.

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American lamb offers a wide range of culinary possibilities no matter the foodservice venue. This package will help you to better familiarize your students and/or staff with this underutilized protein. You will: • Learn how to present lamb recipes as an entrée or an appetizer. • Uncover American lamb’s versatility as an appealing and cost-effective offering in many styles of restaurants. • Discover how to pair American lamb with all-American side dishes. Highlights of the accompanying training CD include: • The classes of lamb, with quality and yield grades • Portion control and traditional cuts • A variety of recipes—mustard- & herb-crusted rack of lamb, beer-braised lamb shanks, and many more


DVD $99.95 Available in English or English with Spanish subtitles

Dry Heat Methods—Volume 1

All chefs can benefit from improving their skills and increasing their production—and in this DVD, you’ll learn 30 fundamental culinary techniques guaranteed to help you do both. Basic Kitchen Preparation brings you both traditional and contemporary methods straight from the classrooms and kitchens of the CIA, including: • Vegetable Preparation—dicing and chopping, garlic and shallot roasting, and techniques using tomatoes, mushrooms, peppers, chiles, herbs, artichokes, and asparagus • Flavor Enhancers—mirepoix and matignon, bouquet garni and sachet d’epices, brines, barbecue, marinades, dry rubs, and clarifying butter • Ingredient Preparation and Handling—whipping cream and egg whites, rehydrating beans and fruits, folding, tempering, and pan-toasting



This learning solutions package contains the 30 fundamental culinary techniques from our DVD along with a CD containing pre- and post-evaluation tests, outlined learning objectives, and module instructions for each session.



One of the most basic of cooking fundamentals is the creation of sauces. The Basics of Sauce Making will give you the solid foundation knowledge and skills in this critical segment of the culinary arts. The DVD covers brown, white, emulsion, and tomato sauces.



This extended foodservice learning solutions package combines the training information in our Basics of Sauce Making DVD—brown, white, tomato, and emulsion sauces—along with a CD containing pre- and post-evaluation tests, outlined learning objectives, and module instructions for each session.



Grilling • Discover proper selection and preparation of foods for the grill. • Learn the techniques for grilling vegetables and meat. • Menu options for this technique include grilled vegetables and grilled lamb chops with caramelized garlic sauce.



Broiling • Study the basics of broiling. • Examine how to broil both delicate fish and hearty meat. • Explore various ways to check for doneness. • Techniques for broiled steak and broiled lemon sole address the high heat of broiler rods.

Roasting • Gain knowledge on the principles of roasting. • Learn how to create sauces from pan drippings. • Explore the importance of the resting period. • Recipes and techniques for this method include roasted chicken and roast beef au jus.

Baking • Examine the basics of baking savory items. • Learn how to select foods for baking. • Savory menu items included in this section are baked eggs with ratatouille and baked salmon with a smoked salmon and horseradish crust.

Dry Heat Methods—Volume 2 DVD


Sautéing • Learn the step-by-step process of sautéing. • Explore the art of finishing, garnishing, glazing, deglazing, and plating a sautéed item. • Classic sautéed recipes for this technique include veal scallopine marsala and trout meunière.

Pan-Frying • Explore the basics of pan-frying items ranging from vegetables to meats to poultry. • Get tips on how to apply proper batters to food for frying. • Properly coated and pan-fried recipes include pan-fried vegetables and Southern fried chicken. 75




• Study the basics of deep-frying.


• Learn the importance of coating to optimize flavor.

• Discover the proper cooking sequence for stir-fried items.

This foodservice learning solutions package combines the quintessential training information from our three DVDs (Dry Heat Methods—Volume 1, Dry Heat Methods—Volume 2, and Moist Heat Methods)—along with a CD containing pre- and post-evaluation tests, outlined learning objectives, and module instructions for each session.

• Learn the importance of consistency in product size for this cooking method.


• Tempura vegetables and breaded shrimp present different methods of placing food into hot oil.


• Stir-fried scallops are demonstrated in this section.


Knife Care DVD

Moist Heat Methods $99.95

Steaming • Learn how to select and prepare foods for steaming. • Capitalize on the health benefits of this low-fat technique. • Beef and pork tamales and red snapper en papillote expand on the basic technique of this cooking method.



Learn the essential knowledge for proper knife handling and care, including: • Specialty Knives—edge types, cutting surfaces, overview of related tools • Safe Knife Handling and Storage • Sharpening/Honing—learn the secrets from CIA chefs • Sanitation: A Clean Edge—cleaning and sanitizing knives

Submersion Cooking • Explore the various methods of submersion cooking. • Examine how the cooking liquid enhances the flavor of the menu item as well as the sauce. • Examples include sea bass with watercress sauce, poached salmon with dill butter, and corned beef and cabbage.

Knife Skills DVD


Maximize profitability and yield through an increased knowledge of knife skills. Discover the fundamental techniques and money-saving procedures, including: • The Guiding Hand—learn the different holding styles

Braising • Review the fundamentals of this slow-cooking method. • Discover seasoning and flavoring techniques. • Principles of braising are covered with Yankee pot roast and braised romaine.

Stewing • Review how to select and prepare the equipment for stewing. • Explore seasoning techniques for stewed dishes. • Learn how to select the proper cooking liquid for the product. • The classic veal blanquette is presented in this section.

SPECIAL! COOKING METHODS DVD SERIES DISCOUNT Buy the three-part DVD series (Dry Heat Methods— Volume 1, Dry Heat Methods—Volume 2, and Moist Heat Methods) at a discounted price. Only $275 (a $25 savings!).

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• Vegetable Cuts—long, diced, shaped, and decorative • Fabrication—meat, fish, shellfish, and poultry • Knife Care Review—sharpening, sanitation, and types of knives

SPECIAL! CULINARY KNIFE KNOWLEDGE DVD SERIES DISCOUNT Buy the two-part DVD series (Knife Care and Knife Skills) at a discounted price. Only $180 (a $20 savings!).



This foodservice learning solutions package combines the fundamental training information from our two DVDs— Knife Care and Knife Skills—along with a CD containing preand post-evaluation tests, outlined learning objectives, and module instructions for each session.



Composed Salads Contrasting colors, flavors, texture, heights, and temperature all play a role in the arrangement of a composed salad. During this segment you will: • Practice techniques for preparing and presenting several kinds of composed salads. • Receive tips for developing your own creations.



Condiments Condiments are the “workhorse” of garde manger—tart, spicy, or pungent, these items boost the flavor of any dish. In this segment, you will: • Learn the basic recipes for the five most commonly used condiments—mustard, ketchup, chutney, relish, and pickles. • Explore variations on these recipes. • Discover effective ways to use condiments in hors d’oeuvre and appetizers.

Presenting Appetizers and Hors d’Oeuvre In this essential training companion for anyone who handles garde manger functions, you will: • Discover the elegance of the first course.

EDUCATOR LESSON PLANS If you are a trainer or educator, our foodservice learning solutions Lesson Plans will give you the information you need to conduct effective lectures, demonstrations, and tastings in your classroom or training sessions:

Educator Lesson Plan 1 CD-ROM


• Olive Oils and Vinegars • Cooking with Herbs • Sautéing, Steaming, Poaching, and Smoking

• Study the key elements of successful appetizers—ingredient selection, presentation, and plating and service techniques.



This resourceful foodservice learning solutions package contains information from our Garde Manger DVD series— Composed Salads, Presenting Appetizers and Hors d’Oeuvre, and Condiments—along with a CD containing pre- and post-evaluation tests, outlined learning objectives, and module instructions for each session.

• Exploring Sweeteners and Discovering Cheese


Educator Lesson Plan 2 CD-ROM


• Dry Heat Methods: Volume 1 (Grilling, Broiling, Roasting, and Baking) • Dry Heat Methods: Volume 2 (Sautéing, Pan-frying, Deep-frying, and Stir-frying) • Moist Heat Methods (Steaming, Submersion Cooking, Braising, and Stewing)

Educator Lesson Plan 3 CD-ROM

• Knife Knowledge • Knife Skills




Tools, large and small, are what make it possible for a chef to do the job well, and mastering knife skills is one of the hallmarks of a professional culinarian. Learning to handle knives with proper care and respect is a crucial part of culinary training. The tool kit CD contains the following: • Knife Knowledge • Knife Skills • Fabrication

• Fabrication 77





Stay abreast of the industry trends with our menu solutions cookbooks and start sampling menu items from Latin America and the Mediterranean. • Latin American Seafood Cooking: From Mexico to the Caribbean • Small Dishes, Big Flavors: Great Tastes from the Mediterranean


Heighten your return on investment and start conducting more effective meetings that will enhance your bottom-line results, as you study cases such as those of: • City Centre Plaza Hotel


• Greenhill Country Club


• Restaurant à la Mode


Pork is a popular menu item that is used in breakfast, lunch, entrée, and appetizer menus throughout all facets of the foodservice industry. This foodservice learning solutions package will assist in educating your students and/or staff about this popular versatile protein. You will: • Discover the versatility of the “other white meat.” • Uncover the myths of pork. • Learn how to use underutilized cuts of pork to lower your food costs. Highlights of the accompanying training CD include: • What to look for when buying pork • Understanding the underutilized cuts of pork • A variety of recipes—pan-smoked pork with mustard artichoke sauce, pork quesadillas with mango salsa, BBQ pork, Cuban sandwiches, and many more




Uncover the secrets of controlling food costs as you learn how to: • Price menu items and perform yield testing to determine total recipe cost. • Establish standard recipes and portion sizes. • Assess weight vs. volume, cost per unit, and edible portion quantity.



Presented by Gregory X. Norkus of Cornell University’s School of Hotel Administration, in conjunction with the CIA, this DVD focuses on the interplay among marketing, operations, and finance and the people who support them— management, guests, and owners. You will: • Examine the fundamentals of restaurant economics. • Learn how to read, interpret, and prepare financial statements. • Understand how to measure and communicate the financial condition of a restaurant. • Discover how to drive a well-executed business plan.

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• The Challenging Guest

A server with the confidence and knowledge to encourage wine sales is an asset to any foodservice operation. The tips and techniques covered in Wine Service for Wait Staff will help boost your front-of-the-house staff’s confidence, polish their upselling skills, and, most important, increase your bottom line.

• Front-of-the-House Sanitation

During this DVD, your staff will:



Implement our back- & front-of-the-house training to establish and maintain cost-controls, and create service standards for improved customer satisfaction. Includes:

• Wine Service • Kitchen Calculations

• Learn the proper way to open, present, and serve red, white, and sparkling wines.

• Improving Your Bottom Line Through Upselling

• Examine the process for properly decanting red wine.



This DVD provides a comprehensive lesson in the principles, standards, and practices that define outstanding service. Whether you operate a fine-dining, café, casual, or family-style restaurant, your wait staff will benefit from Exceeding Expectations. Lessons include: • Table Setting and Hospitality Basics • Tray Handling and Beverage Service • Taking Reservations and the Pre-meal Meeting • Seating, Order Taking, Service, and Clearing • Dessert Orders and Check Handling • Dining Room Safety, Sanitation, and Personal Hygiene



Using three different settings—fine dining, bistro, and patio— to emphasize the important role wine plays in the dining experience, this DVD gives you the opportunity to: • Study contrasting or complementary flavors, textures, and intensity. • Discover the basics for guiding customers in making the perfect match of food with wine. • Receive clear instruction on wine service. • Learn the techniques for opening still and sparkling wines, the art of decanting wines, proper serving temperatures, and selection of appropriate glassware for wine service.



• Discover the way to retrieve a broken or pushed-in cork from a bottle. • Gain an understanding of the “quadrant system” method of food and wine pairing. • Learn the techniques for serving cheese tableside.



The chefs, nutritionists, and researchers at the CIA take a fresh look at how to prepare food that is both healthy and flavorful. The Healthy Palate combines information from the Harvard School of Public Health, the USDA, and the Mediterranean diet. Specific topics include: • The Engine—Find out how the body uses food as fuel. • Phytonutrients and You—Discover the sources, uses, and substitutions of phytonutrients. • Good Fat, Bad Fat—Explore monosaturated, polysaturated, and trans-saturated fats. • Carbohydrates & Grains—Study carbohydrates sources and grain substitutions. • Where’s Protein?—Uncover the various sources of protein. • Successful Solutions—View “healthy” menu options right off the menus of successful restaurants. The Healthy Palate also includes cooking demonstrations for the following topics—Healthy Beginnings, Beyond Brown Rice, Beyond Sauté, and Fruit and Beyond. 79

Captivating Confections Sweeten Your Profits with Exciting New Desserts

n inventive dessert or sweet treat at the end of a meal can really capture your customers’ imagination and leave them with a great impression of your operation. Need some fresh ideas? Look no further than the two newest baking and pastry titles from the CIA: The Elements of Dessert and the second edition of Chocolates & Confections.


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SKIPPING STONES Yield: Approximately 100 pieces 400g/14 oz sugar 200g/7 oz glucose syrup 200g/7 oz water 200g/7 oz molasses 1⁄2 tsp salt 30 g/1 oz butter 11⁄2 tsp baking soda, sifted Dark chocolate, melted, tempered, for dipping

diagonal wave pattern on the top surface of each piece. Source: The CIA’s Chocolates & Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition

PEPPERMINT LOZENGES Yield: 334 g/11.78 oz 5g/0.18 oz gelatin powder 28g/0.99 oz water 300g/10.58 oz confectioners’ sugar 1g/0.04 oz peppermint extract

Combine the sugar, glucose syrup, and water in a saucepan. Cook to 155 degrees C/311 degrees F, keeping the sides of the pot clean.

Bloom the gelatin in the water. Melt over a warm—not hot—water bath; heat just enough to dissolve the gelatin so that it is not hot, just melted.

Add the molasses and cook to 145 degrees C/293 degrees F, while stirring constantly.

Combine with the confectioners’ sugar and peppermint extract, mixing to obtain a dough-like mass. You may want to add more extract since the flavor tends to dissipate when the lozenge dries. It is up to personal taste, but it is better to overcompensate for this fact. You may also replace the peppermint with other flavors, but they may taste too artificial.

Add the salt while the mixture is still boiling. Remove from the heat, add the butter, and stir well until fully incorporated. Stir in the baking soda, stirring just until incorporated and the mixture is well-aerated. Pour the mixture onto oiled parchment and use an offset palette knife to spread very lightly to 6 mm/1⁄4 inch thick. Allow to cool undisturbed. When cooled completely, break into irregular pieces of desired size. Dip the pieces in the tempered dark chocolate. Before the chocolate sets, use a 3-prong dipping form to make a

Roll out the dough as thin as possible using a pasta machine. Cut the dough into 2.5-cm/1-in squares. Allow to air dry for at least 24 hours, or dry in a dehydrator set to 50 degrees C/122 degrees F for at least 2 hours. Once dry, you may apply a graphic image to the surface by using a rubber stamp and natural food coloring in a sponge pad. Source: The CIA’s The Elements of Dessert 81

State of the art.

Through eight editions and with more than a million copies sold, The Professional Chef is a classic and essential kitchen reference for both professionals and serious home cooks. On sale now, this completely revised and updated spectacular new edition includes nearly 900 recipes, more than 800 photos, plus new sections on seasonality and sustainability, barbecuing, sous-vide cooking, and plated desserts, to name a few. For the ďŹ rst time ever, The Professional Chef is also available for the iPad as a revolutionary digital cookbook that sets the standard for high-end consumer, professional and educational culinary products.



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The Professional Chef®, Ninth Edition Hardcover iPad edition

$75 $49.95 (available from iTunes or

Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef ® is the classic kitchen reference that many of America’s top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an allnew, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. Covering the full range of modern techniques and classic and contemporary recipes, this is the essential reference for every serious cook.

The Art of Charcuterie Hardcover


The Art of Charcuterie is the ultimate companion for professionals and dedicated home cooks who want to master both traditional and contemporary techniques. The text covers every aspect of this rediscovered culinary art: curing and brining, smoking, terrines, pâtés, sausages, herbs and seasonings, sauces and relishes, and kitchen sanitation. This professional-level guide also features thorough explanations of tools of the trade, kitchen equipment, and ingredients, as well as technical and nutritional descriptions of all the meats used in the charcuterie kitchen and how to best prepare them.

At Your Service: A Hands-on Guide to the Professional Dining Room Paperback


At Your Service is a guide foodservice professionals can rely on to help them develop and improve hospitality and service, and achieve exceptional results in mid- and upscale dining establishments. Through lively and engaging discussions, readers will learn the ins and outs of running a successful front-of-the-house operation: taking reservations and greeting guests, basic service, table-side service, beverage service, and building and maintaining a good relationship between the front- and back-of-the-house staff.

Baking & Pastry: Mastering the Art and Craft, 2nd Edition Hardcover


This latest edition of Baking & Pastry is an essential resource for anyone who wants to create professional-caliber baked goods and desserts. The text offers detailed instructions on basic techniques, along with 625 standout recipes, from yeast breads and custards to frozen desserts, pies, cakes, chocolates, and confections. It also includes new step-by-step methods for core baking techniques and expanded coverage of vegan and kosher baking, petits fours and other mini desserts, plated desserts, decorating principles and techniques, and wedding cakes.



Catering—A Guide to Managing a Successful Business Operation Hardcover


This invaluable reference provides all the information caterers and would-be caterers need to set up and run a successful catering operation. From launching the business, establishing pricing, setting up a kitchen, staffing, and marketing to planning events, organizing service, preparing food, managing the dining room and beverages, developing menus, and troubleshooting problems, Catering provides detailed guidance on every aspect of the business.

NEW! Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition Hardcover


Just as in the award-winning first edition, this bakeshop essential covers such fundamentals as ingredient function and use, chocolate processing, and artisan production techniques. It also includes foolproof formulas, step-by-step instructions, and variations for delectable confections such as dairy-based centers, crystalline and non-crystalline sugar confectionery, jellies, nut centers, and aerated confections. The updated edition also features brand-new sections on opening a professional bakeshop, packaging and marketing, and American-style layered candy bars, as well as updated technique information, troubleshooting tables, and new recipes and formulas. 83


NEW! Creating Your Culinary Career

Exploring Wine Instructor’s Manual




A must-have for anyone who wants to pursue a culinary career, this book is brimming with practical information on everything from choosing an area of specialization to finding the right culinary school or training program to landing a first job. Networking and mentoring tips, insider information on salaries, and insights gleaned from recruiters across the foodservice industry make this a valuable reference for aspiring culinarians and experienced professionals alike.

Culinary Fundamentals Produced by the American Culinary Federation, with text and recipes provided by the CIA. Hardcover $80

Culinary Fundamentals is a tool that students can use throughout their culinary education and certification, as well as their career. From the objectives and key terms introducing each chapter to the activities and recipes that round it out, the book is organized to highlight and explain the basic competencies of a professional cook or chef.

NEW! The Elements of Dessert Hardcover


Filled with the expertise of Chef Francisco Migoya, this book shows you how to master the essential elements (mousses, doughs, ganaches, and more) of contemporary desserts before incorporating them into creative finished desserts. It then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours. And its more than 200 recipes and variations cover virtually every technique, concept, and type of dessert, providing a complete education in modern dessert making.


Completely updated, this companion to Exploring Wine, 3rd Edition includes lecture outlines, critical-thinking problems, and words of wisdom.

Frozen Desserts Hardcover


Offering comprehensive coverage of ingredients, theory, techniques, and formulas, this unprecedented guide explains how to produce the full range of today’s frozen desserts using both classic and modern methods and provides a thorough foundation in every aspect of frozen dessert making. From yuzu sorbet with cotton candy and black sesame seeds to frozen praline parfait with hazelnut mascarpone gâteau, these stellar creations exemplify the range of frozen dessert possibilities available today.

Garde Manger: The Art and Craft of the Cold Kitchen, Fourth Edition Hardcover


A longtime essential reference for professional chefs, this newest edition of Garde Manger provides the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. The comprehensive guide covers the broad base of culinary skills needed for successful garde manger, detailed information on everything from smoked foods to hors d’oeuvre, and cutting-edge information on topics like artisanal cheeses and contemporary styles of pickles and vinegars, along with approximately 450 recipes.

Gluten-Free Baking with The Culinary Institute of America Paperback


Exploring Wine, 3rd Edition Hardcover


The third edition of Exploring Wine is the essential wine reference for food and wine aficionados, students, and professionals. Written by renowned wine instructors of the CIA, this invaluable guide thoroughly demystifies wine, from the basics of wine production to the nuances of wine lists, wine marketing, and wine service.

84 1-888-851-3313

Thanks to CIA Chef Richard Coppedge, people with gluten sensitivities no longer have to give up their favorite wheatbased foods like cinnamon buns, French bread, pizza, and bagels. This book and the companion DVD (page 74) teach people with celiac disease and gluten sensitivities—as well as professionals who want to offer baked goods to customers living a gluten-free lifestyle—how to bake classic favorites using alternatives to gluten. Features include Chef Coppedge’s five gluten-free flour blends, tips on working with and storing gluten-free baked goods, and more than 125 recipes.

Kitchen Pro Series: Guide to Poultry Identification, Fabrication, and Utilization




What are the essential knives that cooks must own, and what are the proper techniques for using them? This text offers a complete course in knife skills as well as guidance on using a wide array of other kitchen tools and gadgets. It also features advice from real-world chefs on choosing, using, and caring for knives, as well as detailed cutting techniques for all kinds of foods.


This user-friendly resource offers practical information on fabricating chicken, duck, goose, turkey, and game birds. CIA Chef Thomas Schneller provides readers with helpful storage information, basic preparation methods for each variety of bird, and all the tools professional and home chefs need to create wellprepared meals from a variety of poultry.

Kitchen Pro Series: Guide to Cheese Identification, Classification, and Utilization

Kitchen Pro Series: Guide to Produce Identification, Fabrication, and Utilization




In this comprehensive resource, CIA instructor John Fischer discusses the basic history of cheese, its manufacture, and its incorporation into different cuisines across the dining spectrum. The text includes details on product identification, availability, storage, and flavor profiles for each type of cheese, as well as recipes and practical information about purchasing and utilizing cheese.

Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication, and Utilization Hardcover


Throughout this lavishly illustrated text, CIA Chef Mark Ainsworth offers professional and home chefs a satisfying alternative to meat by educating them about purchasing and properly fabricating fish and shellfish, as well as basic preparation skills and storage tips for the fish kitchen. And the recipes included offer healthy and delicious fish and seafood dishes to add diversity to any menu.

Kitchen Pro Series: Guide to Meat Identification, Fabrication, and Utilization Hardcover


In this user-friendly text, CIA Chef Thomas Schneller provides a close examination and explanation of the craft of butchery. This definitive guide is filled with practical information on purchasing and fabricating beef, pork, veal, lamb, game, and exotic meats. It also includes helpful storage information, basic preparation methods, and recipes to give professional and home chefs the information they need to produce wellprimed cuts of meat.


In the Hands of a Chef: The Professional Chef’sŽ Guide to Essential Kitchen Tools


In this guide for professionals, CIA Director of Food Purchasing and Storeroom Operations Brad Matthews and Buyer and former Farm Liaison Paul Wigsten provide a thorough education on produce, including product identification, seasonality, availability, and the farm-to-fork initiative. It also includes recipes and covers proper storage methods and utilization tactics and preparation techniques.

Kitchen Pro Series: Guide to Purchasing Hardcover


The Guide to Purchasing offers buyers a roadmap for identifying and evaluating vendors, providing the information necessary to help choose the ones who are the best fit. It also helps the buyer understand the importance of staying on top of ever-changing food industry trends, as well as how to write product specifications and make the right decisions when ordering ingredients. More than a reference tool for those in the field, this informative guide also offers insights into a variety of purchasing options and product specifications.

Math for the Professional Kitchen Paperback


From scaling recipes to setting menu prices, this text is a great kitchen reference for working professionals. Written by three veteran math instructors from the CIA, the book utilizes a teaching methodology based on daily in-classroom practice. The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, costing, purchasing, portioning, and more. Vital mathematical concepts are reinforced with easy-to-understand examples and review questions. 85


Modern Batch Cookery Hardcover


Preparing healthy, high-quality food in volume is a challenge for even the most experienced chef. The more than 200 nutritious recipes in Modern Batch Cookery are designed to yield 50 servings, and cover every meal part and occasion. This all-inclusive guide features chapters on stocks, soups, and sauces; breakfast and brunch; salad dressings, salads, sandwiches, and appetizers; entrées; side dishes; reception foods; and baked goods and desserts. Covering all the essentials of menu and recipe development, the text also includes features like conversion charts, a glossary, and fullcolor photos of finished dishes that provide fresh ideas for plating and presentation.

The Modern Café Hardcover


The Modern Café details every aspect of the launch and management of a modern, upscale café. Packed with professional guidance and master recipes, this reference by the CIA’s Francisco Migoya provides expert advice on café business finances, human resources, food production, recipe/menu development, décor, and the all-important retail shelf. With nearly 250 contemporary recipes for everything from breakfast pastries to artisanal sandwiches to truffles and treats, this is a musthave reference for the aspiring restaurateur or café owner.

Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners, 2nd Edition Paperback


This second edition of the most comprehensive guide to service and hospitality on the market explores how to address the service needs of a wide range of dining establishments, from casual and outdoor dining to upscale restaurants and catering operations. It covers topics like training and hiring staff, preparation for service, front-door hospitality, money handling, styles of modern table service, the relationship between the front and back of the house, and much more.

NEW! Techniques of Healthy Cooking, 4th Edition Hardcover


$22.50 each

Instructor’s manuals give trainers and instructors everything they need to create highly effective and successful training sessions, including lecture outlines, study questions and key words, test questions and answer keys, and critical-thinking problems. Instructor’s manuals are available for the following titles: • Baking & Pastry: Mastering the Art and Craft, 2nd Edition • Catering: A Guide to Managing a Successful Business Operation • Exploring Wine, 3rd Edition • Frozen Desserts • Garde Manger: The Art and Craft of the Cold Kitchen, Fourth Edition • Kitchen Pro Series: Guide to Cheese Identification, Classification, and Utilization • Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication, and Utilization • Kitchen Pro Series: Meat Identification, Fabrication, and Utilization • Kitchen Pro Series: Poultry Identification, Fabrication, and Utilization • Kitchen Pro Series: Produce Identification, Fabrication, and Utilization • Kitchen Pro Series: Purchasing • Math for the Professional Kitchen • The Professional Chef, Ninth Edition • Techniques of Healthy Cooking, 4th Edition


See prices below

Study guides provide students with chapter-specific resources and highlight important information through a variety of study methods, including chapter overviews and objectives; study outlines, including key terms and objectives; and exercises and study questions.


This newest edition of the authoritative guide to healthy cooking in the professional kitchen features the latest information based on the FDA’s new Dietary Guidelines for Americans. All of the recipes inside have 86 1-888-851-3313

been revised to incorporate more whole ingredients, sustainable foods, and substitution options to keep menus tied closely to the seasons. The text also includes information on foodways, seasonality, buying locally, sourcing foods for health and nutrition, farm-to-fork initiatives, organics and sustainability, food safety, and special diets such as vegan, vegetarian, gluten-free, and lactose-free.

Study guides are available for the following titles: • Baking & Pastry: Mastering the Art and Craft, 2nd Edition ($35) • Garde Manger: The Art and Craft of the Cold Kitchen, Fourth Edition ($25) • The Professional Chef, Ninth Edition ($30)

BY PHONE: Call 1-888-851-3313 during business hours (8 a.m.–6 p.m. EST). Please have your completed registration form and gift certificate or credit card information ready when you call. We accept Visa, MasterCard, American Express, and Discover.

BY MAIL: Send your completed registration form and your credit card information, check, or money order payable to The Culinary Institute of America to: Accounts Receivable, The Culinary Institute of America 1946 Campus Drive, Hyde Park, NY 12538-1499

BY FAX: Fax your completed registration form and credit card information to 845-451-1078. Be sure to include your completed registration form specifying title(s) of course(s), date(s), and tuition. Classes fill up quickly, so be sure to reg-

COURSE CANCELLATIONS/CHANGES The CIA reserves the right to cancel or limit the size of any class and to alter its curriculum, course dates, instructor assignments, tuition, fees, and policies. Occasionally, enrollment for a course is low and it becomes necessary for us to cancel the course. We apologize for any inconvenience a cancellation may cause and will make every effort to reschedule the course or make other arrangements for you. We suggest you make travel arrangements after you have received your course confirmation. In addition, the CIA reserves the right to alter course times (from a.m. to p.m. or vice versa) up to three weeks before the class start date. Please check our course listings at for the most up-to-date class information.


• 10% off Continuing Education courses. Contact Continuing Education at 1-888-851-3313.

The Culinary Institute of America maintains a complete and confidential record of all Continuing Education course activity for each student. We do not release confidential academic or personal information, except under conditions permitted by law, without the student’s written permission. An official transcript is available to students within three weeks of receipt of a written request to the Senior Director of Continuing Education, The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538-1499.

• 10% off instructional DVDs and videos purchased for personal use. Contact Video Sales at 1-888-851-3133.


• 20% off CIA Masters Collection kitchen products. Visit and use discount code CIALUM849.

For all continuing education programs, full tuition is due at the time of registration.

• 20% off Spice Islands Marketplace at Greystone purchases, in-store or online at

Tuition refunds will be based on the date of official withdrawal through the Continuing Education Registration System. You may be eligible for a partial or full refund based on the following schedule:

ister early. Also include housing and uniform information.

VIA THE INTERNET: Log on to our website at to register for any of our programs.

ALUMNI DISCOUNTS CIA graduates are eligible for the following discounts:

• 10% off a meal in the CIA’s public restaurants for four people (including yourself), excluding tax, gratuities, and alcoholic beverages. Contact Restaurant Reservations at 845-471-6608 (Hyde Park), 707-967-1010 (St. Helena), or 210-554-6484 (San Antonio). Please note: Alumni discounts may not be used in conjunction with any other discount or promotion.

DATE OF WITHDRAWAL REFUND At least 15 days prior to start date 14 days or fewer prior to start date



Full refund We’d be happy to transfer you to another date; however, no refunds will be available.

If your employer or a third party will be paying for your course, full tuition is still required at the time of registration.

TRANSFER FEE A transfer fee of $25 is applied when changing courses or course dates. 87


TOOL KIT Professional tools are recommended for our programs. Continuing Education students may purchase the CIA Masters Collection® Knife Kit at a special price exclusively for CIA professional development students. The kit includes:

COURSE SATISFACTORY COMPLETION REQUIREMENTS Students must participate in all exercises and discussions and attend at least 95% of the course to be awarded Continuing Education Units from the IACET.


• 8" Chef’s Knife • 10" Slicing Knife • 31⁄2" Paring Knife • Sharpening Steel • 14" Wooden Stirring Spoon • Chef’s Spatula • 12" Flexible Balloon Whisk • Peeler

The CIA maintains student records for seven years. Records are available five business days after the conclusion of your Continuing Education program. To obtain a copy of your records, please mail your written request to: The Culinary Institute of America, Attn.: CE Customer Service Department, 1946 Campus Drive, Hyde Park, NY 12538-1499, or send via fax to 845-451-1078. Replacement certificate cost: $10 for the first certificate and $ 5 for each additional one, plus shipping.

• Bench Scraper


• 10" Offset Metal Spatula

Instructors of the CIA do not have any proprietary interest in the equipment or products used in our classrooms. The use of products does not imply endorsement.

• Locking Tongs • 6-Piece Measuring Spoon Set • Analog Thermometer


• Cutlery Use and Care Booklet

Periodically, photographers will be on campus to take photographs that may be used in CIA advertising, publications, or on our website. As a condition of your enrollment, you grant The Culinary Institute of America the right to reproduce, use, exhibit, display, broadcast, distribute, and create derivative works of college-related photographs or videotapes that include your image for use in promoting, publicizing, or explaining the college and its activities. If you don’t want your image used by the CIA in this way, please inform Customer Service.

• Backpack with Travel Cutlery Roll Retail Price: $507

Your Price: $425

To order a tool kit, Hyde Park students should call the CIA at 1-888-851-3313. Greystone students should call the Spice Islands Marketplace (campus store) at 707-967-2309.

IACET AUTHORIZED PROVIDER The Culinary Institute of America (CIA) has been approved as an Authorized Provider by the International Association for Continuing Education and Training (IACET), 8405 Greensboro Drive, Suite 800, McLean, VA 22102. In obtaining this approval, the CIA has demonstrated that it complies with the ANSI/IACET Standards, which are widely recognized as standards of good practice internationally. As a result of its Authorized Provider membership status, The Culinary Institute of America is authorized to offer IACET Continuing Education Units (CEUs) for its programs that qualify under the ANSI/IACET Standards.

CONTINUING EDUCATION UNITS (CEUs) One IACET CEU is awarded for every 10 clock hours (60 minutes = one clock hour) of instructional time in the program. Instructional hours do not include time taken for coffee breaks, meals, social activities, or business and committee meetings. The majority of professional development programs at the CIA are five-day classes with 30 contact hours. These courses result in 3.0 CEUs earned, calculated by dividing the total contact hours by 10.

EQUIP YOUR KITCHEN WITH “MASTERS” PIECES THE CIA MASTERS COLLECTION As you know from years of experience, having the right tool can make all the difference in your efficiency in the kitchen, your enjoyment of the craft, and indeed, your finished dish. So why not use products developed and tested by some of the most experienced and knowledgeable chefs in the business—ACF-Certified Master Chefs? The Culinary Institute of America’s Masters Collection® is a selection of tools designed with hands-on involvement from the college’s faculty of CMCs, so you know they’re of the highest quality and performance. Our product collections include: • Cookware

• Utensils

• Cutlery

• Gadgets and Tools

• Bakeware

• Timers, Scales, and Thermometers

Equip yourself with the right tools for any culinary job. To purchase CIA Masters Collection products, locate a retailer, or learn more, visit 88 1-888-851-3313


An independent, not-for-profit educational organization, The Culinary Institute of America (CIA) has since 1946 dedicated itself to providing the highest-quality culinary education to students at all career and experience levels.

The Culinary Institute of America (CIA) is an affirmative action/equal opportunity employer committed to the principle of equal opportunity in education and employment. The CIA does not discriminate against individuals on the basis of race, color, sex, sexual orientation, gender identity, religion,


disability, age, genetic information, marital status, veteran

The Culinary Institute of America is a private, not-for-profit college dedicated to providing the world’s best professional culinary education. Excellence, leadership, professionalism, ethics, and respect for diversity are the core values that guide our efforts. We teach our students the general knowledge and specific skills necessary to live successful lives and to grow into positions of influence and leadership in their chosen profession.

LOCATIONS The Culinary Institute of America

status, ancestry, national or ethnic origin, or any other pro-



tected group or classification under federal or state laws. For more information, visit

STATEMENT OF ACCREDITATION The Culinary Institute of America is accredited by the Middle States Commission on Higher Education, 3624 Market Street, Philadelphia, PA 19104, 215-662-5000. The Middle States Commission on Higher Education is an institutional accrediting agency recognized by the U.S. Secretary of Education and the Council for Higher Education Accreditation.

1946 Campus Drive Hyde Park, NY 12538-1499 The Culinary Institute of America at Greystone 2555 Main Street

The Culinary Institute of America at Greystone and The Culinary Institute of America, San Antonio are branches of the CIA, Hyde Park, NY.

St. Helena, CA 94574 The Culinary Institute of America, San Antonio 312 Pearl Parkway, Building 2, Suite 2102 San Antonio, TX 78215

SUPPORTING THE FUTURE Thank you for considering The Culinary Institute of America for your professional development. Did you know that, in addition to benefiting from the CIA’s expert instruction, you are helping to support the future of our industry? Because the CIA is an independent, not-for-profit college, your tuition helps us deliver on our core mission—providing the best professional culinary education to thousands of students each year. If you’d like to further support CIA students, please visit

Printed in the USA on environmentally responsible and sustainable paper with fiber originating from well-managed forests meeting SFI wood-procurement standards. Please help reduce waste and support the Earth’s precious resources by recycling this publication and sharing it with others. 89

The Culinary Institute of America Continuing Education 1946 Campus Drive Hyde Park, NY 12538-1499

For Your Information COURSES AND TRAINING MATERIALS 1-888-851-3313 RESTAURANT RESERVATIONS Hyde Park 845-471-6608 St. Helena 707-967-1010 San Antonio 210-554-6484 THE CRAIG CLAIBORNE BOOKSTORE Hyde Park 1-800-677-6266 SPICE ISLANDS MARKETPLACE St. Helena 707-967-2309 WEBSITE

Hyde Park, NY

St. Helena, CA

San Antonio, TX

FOOD BUSINESS UNDER PRESSURE? Rising costs, staff turnover, customers looking for a consistent, high-quality product each time they visit…there are a lot of pressures in this business. Implementing precise, temperaturecontrolled sous-vide cooking techniques in your kitchen can ease them. Join us for an illuminating five days and find out how.

Sous-Vide Cooking February 11–15, 2013 San Antonio, TX Campus Register Now! 1-888-851-3313

ProChef Journal  

Professional culinary courses, recipes, and articles from The Culinary Institute of America