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The Magazine for Food Enthusiasts

Issue 17, January 2014 ®

Recipes, Culinary Secrets, and Non-credit Courses from The Culinary Institute of America®

Chefs tips for food on the move —and more!

TABLE OF CONTENTS About the CIA 3 Food Enthusiasts Course Calendar 4 Registration and General Information 66 Programs and Products Boot Camp “A First Taste”Demo Courses Weekends at the CIA Taste of CIA Cookbooks CIA Samplings Wine and Beverage Explorations CIA Books and DVDs Features Two Days, A World of Knowledge Portable Food The Joy of Cooking for Yourself Veggies, Grains, and Wine Meet Your Instructors What’s Cooking at the CIA: Grain Power The Value of a CIA Education Recipes Asparagus Salad with Crispy Prosciutto Mixed Bean and Grain Salad Chicken, Quinoa, and Parsley Salad Barley Salad Lemon-Ginger Barley Pudding with Raspberries Kansas City Wet-style Barbecue Pork Spareribs Sweet Potato Pie Cookie-Crumb Crust

20 32 36 37 47 48 57 9 10 12 16 19 34 67

15 insert insert insert insert 55 56 56

On the cover: Our busy lifestyles call for portable food! See page 10.

It’s a Matter of TASTE With all the information about food and cooking that’s out there, sometimes it’s hard to know what to do or who to believe when you want to buy and prepare good food for yourself and your family. So we’ve got a few guidelines to suggest: • First and foremost is nourishment. Our food choices contribute to our well-being, so we need to choose foods, recipes, and cooking techniques that support healthy eating. • Sustainability is about your own personal responsibility to your community, from local to global. Everything we do has an impact on resources, so choose wisely. Go for some local produce, avoid products with excessive packaging, and think about “ingredient pedigree”—the way your food is raised and produced—before you buy. • The world is getting smaller. It’s now easier for people who like to cook to explore world cuisines and flavors; all you have to do is search the Internet for a great Mexican or Moroccan dish. By cooking with new flavors and ingredients, you get the variety that’s key to a healthy diet. You also have the chance to be more creative and get out of the “What’s for dinner tonight?” doldrums. Maybe best of all, experimenting with world flavors helps you make memories. Making flatbread or cooking a North African stew in a tagine with your kids is great fun and helps promote the social benefits of cooking and eating together. Please enjoy this issue of TASTE ® devoted to food and family. It’s full of helpful tips, fun classes, and healthful recipes from our family of chefs, staff, and instructors.

Certified Master Chef Brad Barnes ’87, Director—Food Enthusiast Programs

To Enroll or Order Call 1-888-995-1699 or visit enthusiasts.ciachef.edu

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1-888-995-1699

ABOUT THE CIA

THE WORLD’S PREMIER CULINARY COLLEGE The Culinary Institute of America (CIA) is the recognized leader in culinary education for undergraduate students, foodservice and hospitality professionals, and food enthusiasts. The college awards bachelor’s and associate degrees, as well as certificates and continuing education units, and is accredited by the prestigious Middle States Commission on Higher Education. Founded in 1946 in downtown New Haven, CT to provide culinary training for World War II veterans, the college moved to its present location in Hyde Park, NY in 1972. It has since grown to add three more campuses—in California, Texas, and Singapore.

Come Tour Our Campuses! Get a taste of the full CIA experience by taking a tour of our beautiful campuses. On these fun and informative public tours, you’ll learn all about the college, see our students and faculty in action, and feel the passion for food and commitment to excellence that makes the CIA a one-of-a-kind destination. For Reservations: 845-451-1588—Hyde Park, NY; reservations required

Food enthusiast programs are available at:

707-967-2320—St. Helena, CA; tickets may also be purchased at the campus store

THE NEW YORK CAMPUS

210-554-6400—San Antonio, TX; reservations required

Our main campus in the scenic Hudson River Valley in Hyde Park, NY offers students all the top facilities: 41 professionally equipped kitchens and bakeshops; award-winning restaurants; culinary demonstration theaters; a dedicated wine lecture hall; a center for the study of Italian food and wine…and the list goes on.

THE CALIFORNIA CAMPUS At the CIA at Greystone, located in the heart of the Napa Valley, you’ll benefit from the opportunity to cook in our professionally equipped kitchens; participate in lectures and demos in our demonstration theaters; and dine in our Ivy Award-winning restaurant and our casual bakery café. You can also enjoy shopping and tasting at our St. Helena campus store, Flavor Bar, and Oleoteca®.

THE TEXAS CAMPUS Located on the site of the former Pearl Brewery near downtown San Antonio, the CIA’s Texas campus features a continuing education kitchen, Latin cuisines kitchen, skills development kitchen, demo kitchen, bakeshop, and an outdoor kitchen as well as our public restaurant. Through its research arm—the Center for Foods of the Americas—the CIA San Antonio explores authentic Latin flavors and culinary traditions.

And…See What’s Cooking In California, take in a one-hour demo and tasting featuring the seasonal flavors of wine country. Sign up today at enthusiasts.ciachef.edu/ca-cooking-demonstrations-andtours. Do you have two hours? Then try a CIA Samplings (p. 47) or San Antonio “First Taste” demo (p. 32).

NONDISCRIMINATION STATEMENT 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 status, ancestry, national or ethnic origin, or any other protected group or classification under federal or state laws. Should you require further information, please visit http://ciachef.edu/consumer-information.

EXCEPTIONAL FACULTY No matter which CIA program or campus you choose, one thing is certain—you’ll have the unequaled experience of learning from skilled and passionate instructors who know the food and wine world inside and out. Attentive, engaging, expert instruction: that’s what you’ll get from The Culinary Institute of America.

enthusiasts.ciachef.edu

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COURSE CALENDAR

JANUARY–AUGUST 2014

JANUARY

MARCH

January 6

March 1

St. Helena, CA Baking Boot Camp (p. 22) San Antonio, TX Mediterranean Cuisine Boot Camp (p. 26)

St. Helena, CA Cooking at Home (p. 40) Gluten-Free Baking (p. 42) Spain and the World Table (p. 46) San Antonio, TX One Dish Meals (p. 44)

January 7 St. Helena, CA Techniques of Healthy Cooking Boot Camp (p. 27)

March 8

Hyde Park, NY Culinary Boot Camp—Basic Training (p. 21) St. Helena, CA Hors d’Oeuvre Boot Camp (p. 25)

Hyde Park, NY Artisan Breads at Home (p. 37) The Bird’s the Word (p. 38) Bistros and Brasseries (p. 39) Cake Decorating (p. 39) Everything Chocolate (p. 41) Gluten-Free Baking (p. 42) Gourmet Meals in Minutes (p. 42) An Introduction to Wine (p. 49) Mediterranean Cooking (p. 43) Soups for All Seasons (p. 45) South of the Border—Mexican Favorites (p. 45) Under the Sea (p. 46) St. Helena, CA Cooking with Wine (p. 47) Tasting Wine Like a Pro—The Classic Grapes (p. 50) Wine Lovers Boot Camp—Taste Like a Pro (p. 51) San Antonio, TX Mediterranean Cooking (p. 43)

February 12

March 10

January 13 Hyde Park, NY Baking Boot Camp (p. 22) St. Helena, CA Pastry Boot Camp (p. 26)

January 14 San Antonio, TX American Regional Cuisine Boot Camp (p. 21)

January 15 St. Helena, CA Wine Lovers Boot Camp—Become Wine Wise (p. 50)

January 18 St. Helena, CA Baking at Home—The Desserts (p. 37) CIA Favorites (p. 39) One Dish Meals (p. 44) Tasting Wine Like a Pro—Getting Started (p. 50) San Antonio, TX Pasta at Home (p. 44)

January 25 St. Helena, CA Eggs-traordinary Cooking (p. 47) Grain, Water, and Hops—The Basics of Beer (p. 49) San Antonio, TX Bangkok and Beyond (p. 38) Classic Comfort Food—The CIA Way (p. 33) An Introduction to Wine (p. 49)

January 26 St. Helena, CA The Marriage of Food and Wine with Chef John Ash (p. 49)

February 8 St. Helena, CA Great Grains (p. 47) Tasting Wine Like a Pro—The Winemaker’s Magic (p. 50) Wine Lovers Boot Camp—Taste Like a Pro (p. 51) San Antonio, TX Cooking for One (p. 40) Tasting Wine Like a Pro—Getting Started (p. 50)

February 10

St. Helena, CA Skill Development Boot Camp (p. 26)

Hyde Park, NY Culinary Boot Camp—Basic Training (p. 21)

February 14

March 15

St. Helena, CA Wine Lovers Boot Camp—Wine and Dine (p. 52)

February 15 St. Helena, CA Baking at Home—The Desserts (p. 37) Bistros and Brasseries (p. 39) Gourmet Meals in Minutes (p. 42) San Antonio, TX Classic and Contemporary Sauces (p. 39)

February 18

Hyde Park, NY Culinary Boot Camp—Basic Training (p. 21)

Hyde Park, NY The Best of Boot Camp (p. 22) St. Helena, CA Bistro Boot Camp (p. 22)

FEBRUARY

February 22

February 1

San Antonio, TX Classic Comfort Food—Sweets and Treats (p. 33) South of the Border—Mexican Favorites (p. 45)

January 27

St. Helena, CA Artisan Breads at Home (p. 37) Italian Cooking at Home (p. 43) Seasons in the Wine Country (p. 44) San Antonio, TX Food and Wine Pairing 101 (p. 49) Healthy Cooking at Home (p. 42)

February 3 Hyde Park, NY French Cuisine Boot Camp (p. 24) St. Helena, CA Culinary Boot Camp—Basic Training (p. 21)

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February 23 St. Helena, CA The Marriage of Food and Wine with Chef John Ash (p. 49)

February 24 Hyde Park, NY Bistro Boot Camp (p. 22) St. Helena, CA Grilling and BBQ Boot Camp (p. 25)

Hyde Park, NY Artisan Breads at Home (p. 37) Baking at Home—The Desserts (p. 37) Baking for Brunch (p. 37) CIA Favorites (p. 39) Classic and Contemporary Sauces (p. 39) The Flavors of Asia (p. 41) Gourmet Meals in Minutes (p. 42) Healthy Cooking at Home (p. 42) Hors d’Oeuvre at Home (p. 42) Italian Cooking at Home (p. 43) Pies and Tarts (p. 44) Sharpening Your Knife Skills (p. 45) Spain and the World Table (p. 46) Vegetarian Cuisine (p. 46) San Antonio, TX The Many Flavors of Texas (p. 43)

March 17 St. Helena, CA Culinary Boot Camp—Basic Training (p. 21)

March 22 St. Helena, CA Bistros and Brasseries (p. 39) CIA Favorites (p. 39) Seasons in the Wine Country—The Desserts (p. 44) Tasting Wine Like a Pro—Getting Started (p. 50)

1-888-995-1699

San Antonio, TX Spain and the World Table (p. 46) Spring Soups and Sides (p. 33) Tasting Wine Like a Pro—The Classic Grapes (p. 50)

March 23 St. Helena, CA The Marriage of Food and Wine with Chef John Ash (p. 49)

March 24 St. Helena, CA Wine Lovers Boot Camp—Become Wine Wise (p. 50)

March 25 St. Helena, CA The Best of Boot Camp (p. 22) San Antonio, TX Baking Boot Camp (p. 22) Italian Cuisine Boot Camp (p. 25)

March 29 St. Helena, CA Chocolates and Confections at Home (p. 39) Cooking at Home (p. 40) One Dish Meals (p. 44) San Antonio, TX Tasting Wine Like a Pro—The Winemaker’s Magic (p. 50) Vegetarian Cuisine (p. 46)

March 31 St. Helena, CA Mediterranean Cuisine Boot Camp (p. 26) San Antonio, TX Pastry Boot Camp (p. 26)

APRIL April 1 San Antonio, TX Skill Development Boot Camp (p. 26)

April 3 San Antonio, TX Grilling and BBQ Boot Camp (p. 25)

April 5 Hyde Park, NY Artisan Breads at Home (p. 37) Baking at Home—The Desserts (p. 37) CIA Favorites (p. 39) The Cookie Jar (p. 40) Cooking at Home (p. 40) Everyday Grilling (p. 41) Everything Chocolate (p. 41)

Food and Wine Pairing 101 (p. 49) Gourmet Meals in Minutes (p. 42) An Indian Feast (p. 43) Mediterranean Cooking (p. 43) South of the Border—Mexican Favorites (p. 45) Under the Sea (p. 46) St. Helena, CA Gourmet Meals in Minutes (p. 42) Italian Cooking at Home (p. 43) San Antonio, TX Italian Cooking at Home (p. 43)

April 6 St. Helena, CA The Marriage of Food and Wine with Chef John Ash (p. 49)

April 7 St. Helena, CA Culinary Boot Camp—Basic Training (p. 21) Wine Lovers Boot Camp—Taste Like a Pro (p. 51) San Antonio, TX Specialty and Hearth Breads Boot Camp (p. 27) World Cuisine Boot Camp (p. 27)

April 12 St. Helena, CA Tasting Wine Like a Pro—The Winemaker’s Magic (p. 50) San Antonio, TX The Bird’s the Word (p. 38) Spring Salads and Sandwiches (p. 33)

April 14 St. Helena, CA Bistro Boot Camp (p. 22) San Antonio, TX Comfort Foods Boot Camp (p. 23) Dessert Boot Camp (p. 23)

April 16 San Antonio, TX Hors d’Oeuvre Boot Camp (p. 25)

April 21 St. Helena, CA Gourmet Meals in Minutes Boot Camp (p. 24) Grilling and BBQ Boot Camp (p. 25) San Antonio, TX Culinary Boot Camp—Basic Training (p. 21)

April 23 St. Helena, CA Comfort Foods Boot Camp (p. 23) Wine Lovers Boot Camp—Wine and Dine (p. 52)

April 26 Hyde Park, NY Artisan Breads at Home (p. 37) Behind the Meat Counter (p. 38) Bistros and Brasseries (p. 39) Cake Decorating (p. 39) CIA Favorites (p. 39) Classic and Contemporary Sauces (p. 39) Gourmet Meals in Minutes (p. 42) Healthy Cooking at Home (p. 42) An Introduction to Beer (p. 49) Italian Cooking at Home (p. 43) Pies and Tarts (p. 44) Spain and the World Table (p. 46) enthusiasts.ciachef.edu

Spring in the Hudson Valley (p. 46) Vegetarian Cuisine (p. 46) St. Helena, CA Artisan Breads at Home (p. 37) Everyday Grilling (p. 41) Seasons in the Wine Country (p. 44) Tasting Wine Like a Pro—Getting Started (p. 50) San Antonio, TX CIA Favorites (p. 39) An Introduction to Wine (p. 49)

April 28 St. Helena, CA Culinary Boot Camp—Basic Training (p. 21) Italian Cuisine Boot Camp (p. 25)

MAY May 3 St. Helena, CA CIA Favorites (p. 39) Spain and the World Table (p. 46) Wine Lovers Boot Camp—Taste Like a Pro (p. 51) San Antonio, TX Food and Wine Pairing 101 (p. 49)

May 5 St. Helena, CA Flavors of Wine Country Boot Camp (p. 24)

May 10 Hyde Park, NY (Parent/Teen Day) Baking at Home—The Desserts (p. 37) Cake Decorating (p. 39) CIA Favorites (p. 39) The Cookie Jar (p. 40) Cooking at Home (p. 40) Creative Cupcakes (p. 40) Gourmet Meals in Minutes (p. 42) Healthy Cooking at Home (p. 42) Italian Cooking at Home (p. 43) St. Helena, CA Frying Fearlessly (p. 47) Grain, Water, and Hops—The Basics of Beer (p. 49)

May 12 St. Helena, CA Culinary Boot Camp—Basic Training (p. 21)

May 17 Hyde Park, NY Artisan Breads at Home (p. 37) CIA Favorites (p. 39) Everyday Grilling (p. 41) Everything Chocolate (p. 41) The Flavors of Asia (p. 41) Gluten-Free Baking (p. 42) Gourmet Meals in Minutes (p. 42) Issue 17

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Home Baking Skills for Profit or Pleasure (p. 38) An Introduction to Wine (p. 49) Mediterranean Cooking (p. 43) Pies and Tarts (p. 44) Sharpening Your Knife Skills (p. 45) Spring in the Hudson Valley (p. 46) Vegetarian Cuisine (p. 46) St. Helena, CA Gluten-Free Baking (p. 42) Gourmet Meals in Minutes (p. 42) Healthy Cooking at Home (p. 42) San Antonio, TX An Indian Feast (p. 43) First Finds of the Summer Season (p. 33)

May 19 St. Helena, CA Hors d’Oeuvre Boot Camp (p. 25)

May 21 St. Helena, CA Skill Development Boot Camp (p. 26)

May 24 St. Helena, CA Tasting Wine Like a Pro—Getting Started (p. 50)

May 25 St. Helena, CA The Marriage of Food and Wine with Chef John Ash (p. 49)

May 31 San Antonio, TX Global Street Foods (p. 41)

JUNE June 2 Hyde Park, NY Culinary Boot Camp—Basic Training (p. 21) St. Helena, CA Baking Boot Camp (p. 22) Flavors of Wine Country Boot Camp (p. 24)

June 7 Hyde Park, NY Artisan Breads at Home (p. 37) Baking for Brunch (p. 37) The Bird’s the Word (p. 38) Cake Decorating (p. 39) CIA Favorites (p. 39) The Diabetes-Friendly Kitchen (p. 41) Global Street Foods (p. 41) Gluten-Free Baking (p. 42) Gourmet Meals in Minutes (p. 42) Healthy Cooking at Home (p. 42) Hors d’Oeuvre at Home (p. 42) Italian Cooking at Home (p. 43) The New Food Entrepreneur—Start and Run a Small Food Business (p. 38) Under the Sea (p. 46) St. Helena, CA Cooking at Home (p. 40) Italian Cooking at Home (p. 43) Seasons in the Wine Country—The Desserts (p. 44) San Antonio, TX Healthy Cooking at Home (p. 42)

June 11 St. Helena, CA Wine Lovers Boot Camp—Wine and Dine (p. 52)

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June 14

July 10

St. Helena, CA Grilling Secrets (p. 47) Tasting Wine Like a Pro—Grape Discoveries (p. 50) Wine Lovers Boot Camp—Taste Like a Pro (p. 51) San Antonio, TX The Flavors of Asia (p. 41)

July 12

June 16 St. Helena, CA Culinary Boot Camp—Basic Training (p. 21) Grilling and BBQ Boot Camp (p. 25)

June 18 St. Helena, CA Comfort Foods Boot Camp (p. 23)

June 21 Hyde Park, NY Artisan Breads at Home (p. 37) Baking at Home—The Desserts (p. 37) Behind the Meat Counter (p. 38) CIA Favorites (p. 39) Everyday Grilling (p. 41) Everything Chocolate (p. 41) Global Street Foods (p. 41) Gourmet Meals in Minutes (p. 42) An Indian Feast (p. 43) An Introduction to Beer (p. 49) Italian Cooking at Home (p. 43) Pies and Tarts (p. 44) South of the Border—Mexican Favorites (p. 45) Spring in the Hudson Valley (p. 46) St. Helena, CA Bistros and Brasseries (p. 39) Chocolates and Confections at Home (p. 39) Seasons in the Wine Country (p. 44) San Antonio, TX Gourmet Meals in Minutes (p. 42)

June 22 St. Helena, CA The Marriage of Food and Wine with Chef John Ash (p. 49)

June 23 St. Helena, CA Gourmet Meals in Minutes Boot Camp (p. 24) Pastry Boot Camp (p. 26) Wine Lovers Boot Camp—Become Wine Wise (p. 50) San Antonio, TX Culinary Boot Camp—Basic Training (p. 21)

St. Helena, CA Wine Lovers Boot Camp—Taste Like a Pro (p. 51) St. Helena, CA Artisan Breads at Home (p. 37) Everyday Grilling (p. 41) Mediterranean Cooking (p. 43) Tasting Wine Like a Pro—The Classic Grapes (p. 50)

July 14 St. Helena, CA Italian Cuisine Boot Camp (p. 25)

July 19 St. Helena, CA The Power of Sauces (p. 47)

July 21 St. Helena, CA Culinary Boot Camp—Basic Training (p. 21) Wine Lovers Boot Camp—Become Wine Wise (p. 50)

July 26 St. Helena, CA Tasting Wine Like a Pro—Getting Started (p. 50)

AUGUST August 3 St. Helena, CA The Marriage of Food and Wine with Chef John Ash (p. 49)

August 9 St. Helena, CA Tasting Wine Like a Pro—The Winemaker’s Magic (p. 50)

August 19 St. Helena, CA Wine Lovers Boot Camp—Wine and Dine (p. 52)

August 23 St. Helena, CA Tasting Wine Like a Pro—Getting Started (p. 50)

August 30 St. Helena, CA Baking for Brunch (p. 37) The Flavors of Asia (p. 41) Healthy Cooking at Home (p. 42)

June 28 St. Helena, CA Tasting Wine Like a Pro—Getting Started (p. 50) San Antonio, TX Everyday Grilling (p. 41)

June 30 St. Helena, CA Bistro Boot Camp (p. 22)

JULY

COMING THIS FALL! Wine Lovers Boot Camp— Harvest Edition Aug. 27, Sept. 3, and Sept. 13 See page 51 for all the details!

July 6 St. Helena, CA The Marriage of Food and Wine with Chef John Ash (p. 49) 1-888-995-1699

CIA Gift Cards Bringing Food to Life m Award-Winning Restaurants m Boot Camps and Classes in Cooking, Baking, and Wines and Beverages m CIA Cookbooks and DVDs ‌and more!

enthusiasts.ciachef.edu/cia-gift-cards 1-866-242-7787 Hyde Park, NY | St. Helena, CA | San Antonio, TX Š2014 The Culinary Institute of America

Seasonal American Café Favorites Regional Italian

Latin Farm-toTable Modern French Uncommon Variety, Unparalleled Expertise When you think of the CIA, world-renowned culinary expertise naturally comes to mind. But did you know that we’re also home to exceptional dining experiences that span the globe?

The CIA Restaurant Group ciarestaurants.com 845-471-6608 | NEW YORK 707-967-1010 | CALIFORNIA 210-554-6484 | TEXAS Reservations suggested for all but the bakery cafés. ©2013 The Culinary Institute of America Issue 17

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NEW YORK American Bounty Restaurant The Bocuse Restaurant Ristorante Caterina de’ Medici Apple Pie Bakery Café CALIFORNIA Wine Spectator Greystone Restaurant The Conservatory Restaurant The Bakery Café by illy TEXAS Nao: New World Flavors 1-888-995-1699

Two Days, A World of Knowledge CIA Wine Lovers Boot Camp By Donna Altes

How much can you learn about wine in just two days? According to Donna Altes, a lot. A concierge for the Napa Valley Marriott Hotel & Spa in Napa, CA and an educational consultant for National Geographic Learning in Boston, MA, Donna attended Wine Lovers Boot Camp— Taste Like a Pro in July, and it changed her perspective and grew her appreciation of wine.

My fascination with wine began 35 years ago, when I was a tour guide at Inglenook Winery in Rutherford, CA. Everyone around me was talking wine, tasting wine, bringing wine to dinner parties. I started with white zinfandel, and then, through a lot of education, tasting experiences, and incredible mentors, I learned to adore full-bodied red wines. I have always aspired to raise my level of wine education to a point where I can blind taste, and identify a wine’s terroir, varietal, country of origin, and year. That’s what inspired me to enroll in Wine Lovers Boot Camp at the CIA. Having a Master Sommelier, Bob Bath, teach the class was icing on the cake. He created a comfortable, safe atmosphere so none of us were afraid to venture out and share with the class when we were asked. And with his tutelage and patience, our self-confidence with identifying wines grew immeasurably. In just two days, we could identify minerals, fruits, vegetation, terroir, region, varietal, and more, with surprising success. I also learned from him that when wine doesn’t taste in balance, it can be brought into balance with the right foods. This was huge for me. We learned so much about the history of wine, the appellations in the Napa Valley and the rest of the world, and the nuances of wine. In addition to the top-notch instructor and facilities, my favorite parts of Boot Camp were the wine and food pairing experiences, the camaraderie with the other participants, and the restaurant dinner, where we practiced everything we had learned in the classroom and lab. It was an incredible experience, and I came away with a vast amount of knowledge and material that I can reference for years.

enthusiasts.ciachef.edu

I have another reference that I’ve taken home with me, too. Every time I sit down with the wine-tasting wheel in front of me and taste or drink wine, I hear Bob Bath in the back of my head: “What vegetation, what fruits, what minerals do you sense?” So my Boot Camp experience goes with me everywhere I go. Learn more about Bob Bath on page 19.

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Waterproof ingredients like cheese and lettuce

Bread Meat and dressing in the middle

Portable Food Running Your Own “To Go” Show By Brad Barnes, CMC

Over the years, all of us have struggled at one time or another with the idea of making our lunch, the kids’ lunches, camp snacks, or even a great picnic. The actual process of creating and producing a lunch on a daily basis that tastes great, looks good, holds well, and nourishes presents some challenges. Most of these challenges can be handled with good planning and organization. So here are some simple guidelines—based on systems I learned during my many years of running professional kitchens—that you can follow to get that next great meal ready to hit the road. PLAN YOUR MENUS

• Write down your menus when you are fresh and excited; find a time when you are feeling creative and a bit hungry. • As chefs, we write our menus several weeks in advance and rerun them on a cyclical basis; this system works just as well in your home kitchen. • Don’t create too much work for yourself. Combine readyto-eat (RTE) and fresh handmade items with homemade items you’ve previously prepared through batch cooking. 10 TASTE

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• Think of colors and shapes in each lunch. Hunger is triggered in part by visual stimulation. Colorful fruits, vegetables, legumes, and fresh herbs will make your lunches appetizing to the eye. • Pay attention to how easy it is to eat an item in a given situation or location. Remember, eating is an experience, and messy is not fun! (Ever pull a chip bag so hard it explodes?) • Involve your customers—ask the kids what they love to eat. If they have a hand in the design of the menus, they may eat more of what’s in their lunch and get the nourishment you plan for them. STOCK YOUR STOREROOM

• Create a par stock list (see “lingo” on p. 11) that you use to keep needed items on hand. There are apps for your smartphone or iPad that support really organized lists. • Stock your cabinets, freezer, and refrigerator, and buy in bulk when possible. Mayo, mustard, and ketchup are very efficiently purchased in bulk, usually at about half (or more than half) of the price of individual containers. 1-888-995-1699

• Rotate your stock, putting the new behind the old so your ingredients stay fresh. Chefs call this FIFO. • When it’s time to grocery shop, look through your par stock list, take an inventory of what you already have, and make a list of what you’re missing. PREP YOUR LUNCHES— AND THEIR INGREDIENTS

• Batch cookery can be a big help. For instance, most salad dressings have good shelf life, and soups and stews hold and travel well (or can be frozen for later use), so make plenty. • Build sandwiches the right way, in this order: bread, waterproof ingredients (like cheese and lettuce), meat and dressings in the middle, more waterproofing, and then bread again. This way, all the ingredients keep their integrity during travel. • When you have leftovers, use them up as part of your plan. Stale bread makes croutons for salad or dipping sticks for hummus. There’s always a bit left over from last night’s roast chicken, so turn it into roast chicken, olive, and artichoke salad. • Make a fun project out of learning to cook and getting lunch items ready. Baking cookies or cupcakes, cutting vegetable sticks, and mixing salads can be great fun. So can growing some of the ingredients in your own garden.

MAKE THE MOST OF RTE ITEMS

• Use ready-to-eat products to supplement your own handmade specialties. There are hundreds available in almost any good food store, from olives to nuts to dried fruits to dips. PACK WISELY

• Get packaging that supports your food best. There’s nothing like pickle juice soaking your lunchbox or mayo all over your apple! We don’t want to create more garbage, but your food must be kept fresh and sealed to promote cleanliness as well as food safety. • As much as possible, take advantage of reusable packaging. There are many great small containers that can be used and washed, so make them part of your lunch kit. MAKE IT HEALTHY

• Provide a variety of grains, nuts, vegetables, fruits, and starches, watch added salt, and, of course, keep portion sizes appropriate for the meal. • Read product labels. Avoid or limit the use of products high in sodium or calories, and favor products that use good fats. • Explore global flavors. The world offers exciting spices, tropical fruits, cheeses, and more. All keep well, are healthful, and add variety to lunch life! MAKE IT SPECIAL

What’s That Mean? Chef Lingo, Translated

• Little notes, like a riddle or a thought, to the person eating the meal will keep lunchtime special and heighten the senses.

BATCH COOKERY: Preparing large batches meant for multiple uses, such as a soup made in gallons and frozen in quarts

• Drawing funny faces on bananas with a water-based, nontoxic marker can be real fun!

CYCLE MENUS: Menus that repeat on seven-, 14-, or 21-day cycles GOOD FATS: Olive oil, canola oil, nut oils, fats high in omega-3s FIFO: First in, first out approach to rotating your stock of ingredients MISE EN PLACE: Everything you need, just where you need it, ready to use PAR STOCK LIST: An item list that tells you how much of which groceries you need on hand RTE: Ready-to-eat

• When we make food for others, we are showing the most refined love there is. If you try and infuse that sentiment in everything you prepare, great things happen. We all want to prepare great food, have an easy outlet for our creativity, and support our family’s wellness. The quality of food we buy and the way we choose our ingredients is really important. But the effort we go to in creating deliciousness “to go” is wasted if it is not fresh and well cared for during the time it sits in the locker, the drawer, or the cooler. There’s no substitute for good organization and planning when it comes to producing great food on the move.

Certified Master Chef Brad Barnes is director of food enthusiast programs for the CIA and is a 1987 graduate of the college.

enthusiasts.ciachef.edu

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The Joy of Cooking for Yourself Helpful Tips and Strategies Make it Easy Cooking should always be a pleasure, and that’s as true for when you’re preparing meals for one (or two) as it is when you’re cooking for a crowd. It’s fun to seek out the best ingredients, experiment with new flavors, and prepare dishes to your own preferences. The sensory pleasures of cooking—the feel of chopping something, the sound of foods sizzling in a wok, the aroma of a simmering soup—are exhilarating!

A New Approach to Mealtime Keeping your meals flavorful, interesting, satisfying, and healthful should always be the goal. Stop thinking you have limited choices, like the same pot of soup served all week long or one roast chicken showing up at every meal.

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Dinner shouldn’t mean “leftovers.” Rather, by careful planning, paying attention to the seasons, and following some basic cooking techniques, you can enjoy delicious and healthy meals. Here’s how to start: Adopt a food lifestyle—Take the time to make cooking and eating dinner an integral part of the day. Cook with passion—Include fresh flavors, interesting textures, and varied ingredients to make meals more satisfying and healthier. Employ helpful strategies—Probably the most important strategy is something chefs refer to as “mise en place,” which means having things at the ready. Traditionally, this

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would involve assembling and prepping ingredients before the actual cooking begins. In this case, the term is applied to the entire process of bringing meals to the table—from menu planning to shopping strategies to prepping the ingredients. As all chefs know, mise en place is the key to running an efficient and successful kitchen.

Menu Planning The first step in menu planning is deciding what you want to cook. Everything else flows from that, including shopping. For the most flavorful meals, organize your menus according to what’s in season. When setting a weekly menu, plan meals that use up perishable ingredients in a variety of recipes. Also, don’t be afraid to use substitutes. Like many people, you won’t always have, or want to buy, every ingredient listed in a recipe. You can use substitutes to vary a recipe or move it into the next season. It’s also a great way to try new flavors and ingredients, keeping meals interesting. Have a plan and a backup. There are times when life catches you by surprise or you find you have bits of this and that to use up. That’s when you turn to your well-stocked pantry, fridge, and freezer (see page 14), where you’ll find the basics for putting together a quick and healthy meal, like pasta with broccoli or soup made with chicken stock and white beans.

Shopping Strategies To make a good shopping list that gets you through the whole week, refer to your menu plan. Give careful thought to generating “prep-overs,” which make efficient use of your time. What’s a prep-over? It can mean partially preparing foods one day and finishing them another. It can also mean doubling a recipe so it’s part of dinner one night, and the basis for another meal the next day. Multi-tasking helps to keep the time spent in the kitchen to a minimum. Other shopping strategies include: • Assembling your shopping list with amounts and quantities noted. • Checking your pantry for staples and adjusting your list. • Scanning the newspaper to clue in on what’s in season and what’s on sale. Take your list to the store with you and use it—but don’t be afraid to grab an unexpected opportunity (white peaches at the height of the season, a great deal on fresh tuna, and so on).

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Prepping the Ingredients When you get home, batch process foods before you store them to make mealtime prep go faster and cut down on cleanup: • Wash and dry lettuces and herbs and store them loosely covered in plastic bags or containers. • Peel onions and garlic and leave whole. • Halve and seed peppers and store in plastic. • Peel and cut carrots and celery for lunches, snacks, or salads. • Juice lemons or oranges if needed for a recipe later in the week. • Repackage bulk items like nuts or grains into smaller, airtight containers. • Cut larger steaks or fillets into portions, wrap them well, and store them in the refrigerator if you plan to cook them in a few days, or in the freezer for longer storage. Use your recipe’s ingredient list the way a professional uses a mise en place list: peel, chop, and measure all of your ingredients before you start cooking. Then, once you start, you won’t be interrupted or distracted. Multitask while you are cooking when you can. Fit in some prep work; for instance, put some garlic into the oven to roast while you are baking or roasting something else. Plan ahead for other meals by making extras of things like these: a pot of oatmeal or rice, a pot of beans, a double batch of ratatouille. These foods don’t demand much in the way of constant attention. Freeze tomato sauce, sliced peaches, and whole blueberries. These are great things to do in the summertime when fresh produce is in abundance. Managing the overflow from the garden or farmers’ market is a lot of work, but worth it when winter sets in!

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The Pantry

The Freezer

Develop a healthy pantry and keep it stocked with flavorful and interesting ingredients and staples. You’ll find items like orange blossom water, fish sauce, tahini, soba noodles, dried chipotle flakes, rice noodles, olives, and walnut oil really spice up your meals. It’s fun to explore new flavors and specialties from around the world. The following are ideal ingredients to keep on hand: • A variety of dried pastas and beans • Canned tomatoes • Canned tuna • Tea • Baking items including flours, sugars, cocoa powder, and baking chocolate • Canned beans • Canned stock

Your freezer is your friend—it provides a great way to store some of the basics that help you to cook better and more efficiently. When you freeze small quantities, they thaw quickly, too. Here is a list of items you’ll be happy to have on hand in your freezer: • Homemade chicken stock • Pizza dough • Puff pastry • Leftover braising liquids to use for sauce • Tomato sauce • Pesto • Ginger root • Nuts (almonds, walnuts, pecans, pine nuts, and hazelnuts) • Grated cheeses (the last bit of Fontina or cheddar, for instance) • “Leftover” canned items like coconut milk, tomato paste, or diced tomatoes • Pancetta or prosciutto slices • Cooked legumes like chickpeas or black beans • Cookies (baked or unbaked)

The Refrigerator Most foods go right into the refrigerator, but, as noted on page 13, you may want to do some processing on a few items before you store them, especially greens and herbs. Six things to always have in your refrigerator are: • Greek yogurt • Parmesan • Milk • Seasonal fruits • Salad greens • Dressings

With these tools and strategies at your disposal, you may find that making dinner is now your favorite part of the day!

Article adapted from Cooking for One (see page 60).

They come in handy when you’re looking to prepare a quick meal!

A Sample Menu Plan Taking a moment to plot out the week’s meals makes shopping efficient, and helps ensure that you’ll have everything you need on hand when you’re ready to cook. The chart on the right shows a real-world example of a typical week.

BREAKFAST

MONDAY

On Monday, prepare a soufflé from the freezer TUESDAY and put a pot of oatmeal on to make enough to have for two breakfasts. It reheats quickly in the microwave. On Tuesday, use some of the figs for WEDNESDAY the skewers and bake a simple gratin for breakfast the next day. Make enough sausage to use THURSDAY in a sandwich for Wednesday’s lunch. Soak some black beans overnight. On Wednesday, breakfast and lunch are already made. Put the FRIDAY beans on to simmer for Thursday night’s dinner. On Thursday, finish the oatmeal and make the Cornish game hen. Friday is a travel day; make a simple black bean burrito from the leftover beans cooked on Wednesday. 14 TASTE

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LUNCH

DINNER

PREP/OVERS

TRAVEL

Chèvre soufflé with broccoli salad

Cook pot of oatmeal

Oatmeal with dried fruits

Lunch with client

Sausage and fig skewers

Bake fig gratin, soak black beans

Fig gratin with Greek yogurt

Sausage sandwich

Straciatella, baked apple

Simmer pot of black beans

Oatmeal with apples

Lunch with client

Cornish game hen, black bean sauce

Freeze extra beans (save some for Friday breakfast)

Black bean burrito

TRAVEL

TRAVEL

TRAVEL

TRAVEL

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Recipe

Asparagus Salad with Crispy Prosciutto This easy appetizer salad is at its best when the asparagus is crisp, bright, and in season. It is quick to make and should be tossed together just before serving. The quantities for the salad dressing make more than a single salad serving, so save any extra dressing to use on salads or as a marinade for chicken or fish.

Makes 1 serving 1 tablespoon finely chopped shallots 2 tablespoons lemon juice Salt and freshly ground pepper as needed 1 slice prosciutto or pancetta 3 tablespoons extra virgin olive oil 1⁄2 teaspoon grated lemon zest 8 spears asparagus, peeled and sliced thin on the diagonal 1⁄2 ounce Parmesan, shaved into curls with a vegetable peeler 1 tablespoon pine nuts, toasted

Place the shallots in a small bowl with the lemon juice, a pinch of salt, and a few twists of freshly ground pepper. Let the shallots macerate for 15 minutes. (This will reduce any harsh bite in the shallots.) Sauté the prosciutto in a dry, nonstick sauté pan over mediumhigh heat until crisp and browned on both sides, about 1 minute on each side. When it is cool, tear into irregular pieces and reserve. Add the olive oil and lemon zest to the shallots and lemon juice. Whisk until the dressing is slightly thickened and wellblended. Add the sliced asparagus and toss to coat evenly. Mound the asparagus on a plate, scatter the prosciutto and Parmesan pieces over the top, sprinkle with the pine nuts, and serve. Source: The CIA’s Cooking for One (see page 60)

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Veggies, Grains, and Wine

The Principles and Pleasures of Pairing Plant-Based Foods By Traci Dutton Do meatless Mondays have to be wine-less Mondays? No reason to think that! While many of us are cutting back on our consumption of meat and fish for health or economic reasons, let’s not forget that a little wine, consumed in moderation, can be part of a healthy and appealing diet based on grains, fruits and vegetables, beans, and healthy fats, including dairy. The perfect wine with a meal adds flavor, relaxation, ritual, and civilization to the parts of the day that should be about both physical and mental nourishment. But with so many classic food and wine pairings based on the animal protein “centerpiece” of the dish—red wine with meat, white wine with fish—what are the principles surrounding the successful pairing of wine with plant-based foods? Does it really make sense to open a bottle of Cabernet Sauvignon when there’s no grilled, grass-fed beef to be found at the dinner table? Will your Chablis feel lonely if you don’t invite some Malpeque oysters? And consider the poor Pinot Noir, almost lost without the company of the quail, duck, and squab. Let’s find a new way to think about it.

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Employing Tried-and-True Pairing Principles Successfully pairing wines with dishes that aren’t meat- or fish-based is actually very easy because the same food and wine pairing principles apply: • Acid loves Acid, • Oaky and Smokey, • Sweet complements Sweet, • Tannin moderates Bitterness, and • Acid helps cut through Fatty textures. Also remember, in the world of “adjusters”—items in the pantry you can add to dishes to build food flavors towards a better match—there are almost no meat or fish products to be found. Salt, citrus juice, vinegar, chilies, herbs, good oils, and sweeteners all contribute to the art of bringing your favorite dishes closer to your favorite wines. Strong umami (that pleasant, savory flavor) can be found outside of the usual meat stocks and Thai fish or Worchester

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sauces (both of which have a little fish in them). Try using top-quality brewed soy sauce, miso, sea vegetables, mushroom powder, tomato paste, balsamic vinegar, caramelized onions, and slightly salty vegetable stocks made from a wide variety of vegetables to up the ante on the flavors of your vegetarian dishes and increase their compatibility with all types of wines.

Start with the Wines You Enjoy It’s always important to remember to drink the wines you enjoy. Regardless of your preferences, there are delicious marriages to be made, even while our tastes move in the direction of “ChooseMyPlate” and away from “pick your own lobster” and “nose-to-tail” dining. If we start with the wine and use our pairing principles, any number of dishes and flavor combinations come to mind: • With slightly sweet, aromatic grape varieties such as Riesling, Gewürztraminer, and Muscat, try incorporating sweetness and fresh flavors into the dishes. Grain salads with fruit, miso-marinated tofu, beans baked with maple and brown sugar, or vegetable salads with sugary treats such as peas, beets, and ripe tomatoes are all going to lead you in the direction of wanting a little sweetness in your wine. • Put some mango chutney on your Indian dal and reach for an off-dry, spicy white. • Even the trendy new sweet red wine blends can fit in with farro, blackberry, and mint salad or Chinese stir fries with hoisin sauce—moo shu portobellos, anyone? • Off-dry and low-alcohol wines are also the way to go with hot and spicy foods, so those zucchini enchiladas or Thai noodles with spicy peanut sauce don’t need to go unmatched. Alcohol accentuates the heat from the chilies in foods, so it’s good to consider the level in your wine when choosing.

Choosing the Right White Some of the most versatile white wines to have in the pantry are young, fresh, high-acid and low- or no-oak varieties such as Sauvignon Blanc, Pinot Grigio, un-oaked Chardonnay, and Grüner Veltliner. With this style of white, our “Acid loves Acid” rule really comes into play. Think of kimchi and other lightly pickled vegetables, fresh green salads with citrus vinaigrette, and, if your diet allows dairy, fresh goat cheese with its wonderful tangy notes. Brightly flavored Asian sauces like nuoc cham (substitute a little soy sauce for the fish sauce) or herb-based condiments like

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salsa verde or chimichurri that you could drizzle over steamed vegetables just cry out for wines of this style. Further along the spectrum, white wines that are richly textured and have prominent oaky flavors, with California Chardonnay being one of the best examples, are the natural flavor kin for foods that are nutty, such as toasted whole grains as well as nuts and nut butters, of course. They also work well with dishes that are well-spiced; think baking spices such as nutmeg, clove, and cinnamon, plus warm Indian spices like toasted coriander, black cardamom, and cumin. The spice elements from the oak in the wine provide complementary characteristics. Also consider adding elements to your dishes that are smoked, roasted, or caramelized, such as smoked peppers, paprika, roasted vegetables, and, again if the diet allows, smoked cheeses like Gouda or mozzarella. All of these flavors are in tune with the toasted notes in oaky wines. Finally, think of texture, too, with richer wines. Waxy potatoes or creamy butter beans almost mimic the fatty texture of some meats and a fuller-bodied wine is almost a requirement.

If Reds Are Your Pleasure Moving into red wines, one might think there’s a little more challenge, but there are many harmonious moments if you generally steer away from very tannic wines. Starting with lighter-bodied reds such as Pinot Noir, some Cabernet Franc, and simpler Sangiovese-based wines such as Chianti, the earthy components of these wines have many friends in our plant-based culinary world. Among the most exciting pairings with these wines is anything with mushrooms or truffles, but root vegetables, brown and black legumes, mustard vinaigrettes, and earthy cheeses made with sheep’s milk can all feature prominently, too. For medium-bodied and fruity reds like Malbec or Barbera, you can begin to roast and grill your dishes. Always remember to incorporate more robust flavors, including the spice box, lots of woody herbs, and plenty of sea salt and good olive oil. Dishes with tomato sauces need the extra “oomph” that these types of wines deliver, and for an epic performance of wine pairing complexity and nirvana, top sweet potatoes or sweet squash with mole sauce and serve with your favorite California Zinfandel. You won’t miss the meat for a second! Think of hearty legumes like kidney beans, adzuki beans, or red lentils for stews and soups to partner with these wines.

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Just a note for the lovers of robust, tannic reds: You can still drink these, but choose carefully or the wines may overpower the flavor and texture of your foods. Look for recipes that incorporate bitter elements, such as certain types of greens, radicchio, black olives, and eggplant, and don’t be afraid to grill, just as you would a steak. Sprinkling olive oil and top-quality Parmesan cheese never hurts either, as the fat, salt, and full flavor can stand up to very full-bodied, assertive wines such as Cabernet Sauvignon and big-style Syrah or Petite Sirah.

For Your Enjoyment and Your Health The Mediterranean diet, which is so often considered a realistic and sustainable option for healthy American meals these days, is based on freshness, whole foods, and a firm foundation in great flavor and moderation, including wine. And, although there isn’t a wine-drinking tradition surrounding Chinese, Japanese, Indian, Southeast Asian, and Latin cuisines (many of which are largely plant- and grainbased) we know that the ingredients and cooking techniques used in these cultures are easily considered using our basic principles when trying to develop a food and wine pairing for them. So the next time you find yourself overthinking the selection at the natural foods market or the organic produce stand, find some reassurance in knowing that by using a few basic principles and following your own instincts about what you enjoy, bringing wine to the table for the modern American diet—scratch that…dining experience—can be about health, wellness, and pleasure.

Traci Dutton is the manager of public wine and beverage studies for the Rudd Center for Wine Studies at the CIA’s California campus. She was previously sommelier for the Wine Spectator Greystone Restaurant.

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AND NOW, FOR A FEW PERFECT PAIRS… If you’re eager to make a meal from the recipes in this issue’s insert (following page 34), we have good news—Traci has some pairing suggestions for you! Mixed Bean and Grain Salad The earthiness from the bulgur and lentils and the concentrated flavor of tomato in this salad complement a light-bodied Pinot Noir, which is also earthy with a little fruitiness. Try Acacia from the Carneros region in California, or perhaps a simple Louis Latour Bourgogne Pinot Noir from France. Chicken, Quinoa, and Parsley Salad Almonds, lean chicken, and mustard create a beautiful foundation for a medium-bodied, slightly oaky-but-still-crisp Chardonnay. Try La Crema Sonoma Coast or Penfolds “Thomas Hyland” from South Australia. Both are balanced and have enough acidity for the lemony sauce. Barley Salad Layers of sweetness in this salad from the roasted onions, currants, and oranges—plus a touch of curry powder—make a Riesling that also has a touch of sweetness a good choice. Look for Hermann J. Wiemer Semi-Dry Riesling from New York’s Finger Lakes or Chateau Ste. Michelle Riesling from Columbia Valley, Washington State. Lemon-Ginger Barley Pudding with Raspberries The exquisite character of a late harvest wine that has botrytis cinerea (or noble rot) always comes to mind when I see ginger in a dessert recipe. The honeyed aroma and candied fruit flavors that come from these wines are a dreamy, natural complement. A little goes a long way, so explore some half bottles of Barton & Guestier Sauternes from Bordeaux, France. For a refreshing twist, try Barefoot Red Moscato, a fun sparkling pairing to match the fruitiness of the raspberries.

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Meet Your Instructors Whether you’re learning about breads or wine or Indian cuisine, when you take a class at the CIA, you can be confident that your instructor has the deep knowledge and industry chops to give you a great learning experience. Here, we’d like to introduce two of our talented instructors.

Bob Bath, MS, CHE Wine and Beverage Studies, California Campus

Bob Bath feels very fortunate, because most of the students in his classes already have an interest in wine. From there, he says, “My job is to take that interest and turn it into a frenzied passion.” Mr. Bath knows a little something about having a passion for wine—and turning others onto it. A native of Northern California, he has worked in the wine and hospitality industry for more than 30 years. He’s done everything from managing restaurants to serving as national sales manager for Shafer Vineyards to working as a wine educator, consultant, judge, and writer. And all of that wine and industry knowledge prepared him to reach one of the profession’s highest pinnacles—certification as a Master Sommelier. So where did it all start for him? “Growing up, I was fortunate to have an uncle who was a very successful restaurateur in Kansas City and who was really into wine,” he says. “He shared many great bottles of wine with me, long before I could really appreciate how good they were. Those wines, however, inspired me to taste and learn more about wine.” Mr. Bath brings that same spirit of sharing and learning to all of his classes at the CIA at Greystone. “My goal is for each of my students to feel like he or she is the only one in the classroom and understands everything I’m saying,” he explains. “And that the students come away from their class with an appreciation that I’ve only opened the door to more learning.”

Todd Knaster, CMB Baking and Pastry Arts, New York Campus

Working with sugar and chocolate all day is a great gig if you can get it. Add enthusiastic students to the mix, and you can begin to understand why Todd Knaster enjoys his job so much. But Chef Knaster’s talents extend far beyond the sweet side of food. During his many years working in fine dining restaurants, hotels, and pastry shops, he was watching his colleagues on the other side of the kitchen with equal interest. “Although I always worked in pastry, I paid attention to what the culinary chefs were doing and have learned a lot about cooking over the years,” he says. “I have just as much passion for savory as I do sweet. When people ask me what my favorite thing to make is, I tell them it doesn’t really matter—I just like to prepare food for people to enjoy!” The author of Cookies at Home (page 59) and winner of Best of Show, Chocolate honors at the 2011 Salon of Culinary Art shares his passion for pastry in the bakeshops of the Hyde Park campus, where he brings an inspired perspective to his instruction. “Pastry is an art, just like music or painting, so I always stress the importance of mastering classical methods and techniques, while at the same time motivating each person to find their own style,” he says. “I also focus on explaining how and why things work, because once you understand that, you have the freedom to not rely on a recipe and to be truly creative.” Chef Knaster’s students often find that the learning process doesn’t end after their class is over, either. “I always want my students to leave with enough information, motivation, and confidence to go home and make all of the things they saw in class,” he says. “I love when they e-mail me with a question because they were having a problem and then they e-mail back and say they finally got it!”

With all that he has accomplished, Bob Bath humbly credits his students for his continuing education. “To teach is to learn,” he says. “You never stop learning.”

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BOOT CAMP

For the Culinary Adventurer in You

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CIA Boot Camp: Accept No Imitations! Our five-day Basic Training is where the Boot Camp phenomenon started, way back in 1999, and it’s a great place for you to start, too. (Of course, you can take our Boot Camps in any sequence.)

Boot Camps of Every Flavor No matter what your culinary interest, there’s a hands-on CIA Boot Camp for you. And there’s one that fits your schedule, too, whether you’ve got five days, two days, or somewhere in between. Come experience the thrill of cooking in the CIA kitchens, and let the adventure begin!

AMERICAN REGIONAL CUISINE BOOT CAMP

CULINARY BOOT CAMP—BASIC TRAINING

TX Jan. 14–17, 7 a.m.–1:30 p.m.,* $1,750

NY Jan. 27–31, Feb. 10–14, Mar. 10–14, or June 2–6; 2–8:30 p.m.;* $2,195

Apple pie might be the symbolic American dish, but there’s much more to the cuisine of the United States. With 50 states that span a range of climates and are home to citizens of virtually every nationality, the U.S. is a true melting pot of culture and cuisine. Even regionally, the repertoire of ingredients and dishes varies greatly.

CA Feb. 3–7, May 12–16, or July 21–25; 2–8:30 p.m.;* or Mar. 17–21, Apr. 7–11, Apr. 28–May 2, or June 16–20; 7 a.m.–1:30 p.m.;* $2,195 TX Apr. 21–25 or June 23–27, 7 a.m.–1:30 p.m.,* $2,195 So you want to learn to cook…I mean, really cook? Here’s your chance. In this five-day course, you will become wellversed in the fundamentals of cooking. Your assignments will include hands-on training in knife skills, kitchen terminology, dry-heat cooking methods (roasting, grilling, sautéing, pan-frying, and stir-frying), and moist-heat cooking methods (braising, shallow poaching, deep poaching, and steaming). As a Basic Training participant, you’ll receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

From New England to the Gulf Coast to the Pacific Rim, this course is a celebration of the diversity and distinction of American cooking. During this culinary exploration, you will examine the history, flavor profiles, and ingredients that make each region unique. And along the way, you’ll practice the cooking methods and techniques common to regional American cuisine as you prepare iconic American dishes such as New England clam chowder, Maryland crab cakes, Southern fried chicken, Texas brisket, and more. Bring your appetite, because we’re serving up a feast! As a Boot Camp participant, you’ll receive two chef’s uniforms, each with a jacket, pants, and neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

THE RESTAURANT EXPERIENCE Dining in the CIA restaurants during your Boot Camp program is an “extra”—but one well worth taking advantage of. Not only will you enjoy fine food prepared and served by the friendly students in our degree programs, you’ll be helping them prepare for their future careers in the foodservice and hospitality industry.

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BOOT CAMP (cont.)

BAKING BOOT CAMP

THE BEST OF BOOT CAMP

NY Jan. 13–16, 2–8:30 p.m.,* $1,750

NY Feb. 18–21, 2–8:30 p.m.,* $1,750

CA Jan. 6–9 or June 2–5, 2–8:30 p.m.,* $1,750

CA Mar. 25–28, 7 a.m.–1:30 p.m.,* $1,750

TX Mar. 25–28, 7 a.m.–1:30 p.m.,* $1,750 Bread and baked goods are staples of any meal, whether it’s a savory breakfast scone, a hearty sandwich rye, or a melt-in-yourmouth dessert cookie straight out of the oven. Expanding your baking repertoire opens up a whole new world of possibilities for your menus. During Baking Boot Camp, you will learn the fundamentals of baking as well as those specific to bread baking. You’ll discover the techniques used to create basic items such as cookies and brownies, muffins, quick breads, scones, and pies. After the lectures, demonstrations, and hands-on bakeshop production in this basic training course, you’ll return home ready to dazzle your family and friends with your newfound confidence and skills. When you enlist in CIA Baking Boot Camp, you will receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

Prepare to experience the very best of CIA Boot Camp! Each day of this exciting program will give you a taste of one of our Boot Camps, highlighting the fundamentals of cooking and baking while introducing you to new techniques and flavors. The theme of day one is culinary basic training. You’ll focus on knife skills, kitchen terminology, and both dry- and moist-heat cooking methods. The second day, you’ll tackle Italian cuisine, exploring the different regions of Italy and their diverse flavor profiles, tasting indigenous ingredients, and preparing regional specialties. Day three is all about bistro cuisine. You’ll practice the fundamental techniques common to American-style and French bistro cooking, from roasting to braising to baking. And we’ll wrap up the program with—what else?—dessert! On baking and pastry day, you will learn the fundamentals of baking bread and creating simple-yet-elegant plated desserts. It’s the perfect ending to a fantastic Boot Camp! As a participant in the four-day Best of Boot Camp, you’ll receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

BISTRO BOOT CAMP NY Feb. 24–27, 2–8:30 p.m.,* $1,750 ®

JOIN US ON FACEBOOK ! Stay connected with the CIA on our Facebook page. Follow us at facebook.com/ciafoodenthusiasts. Facebook is a registered trademark of Facebook, Inc.

CA Feb. 18–21, Apr. 14–17, or June 30–July 3; 7 a.m.–1:30 p.m.;* $1,750 Simple, sophisticated, casual, elegant…the word “bistro” evokes so many pleasantly alluring images and experiences, many of them related to classic French cuisine—and all of them satisfying. With aromatic soups and stews, rustic omelets, robust gratins, and savory tarts topping the menu, bistro cuisine is something that’s sure to please even the most discriminating of palates. Featuring the best of casual American-style and French bistro cooking, the four-day Bistro Boot Camp will show you what it takes to prepare this irresistible food with ease. You’ll discover traditional and innovative recipes to add to your repertoire, along with fundamental techniques common to bistro cuisine, from roasting to braising to baking. As a Bistro Boot Camp participant, you’ll receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

NY Hyde Park, NY

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CA St. Helena, CA

TX San Antonio, TX 1-888-995-1699

COMFORT FOODS BOOT CAMP CA Apr. 23–24 or June 18–19, 2–8:30 p.m.,* $895 TX Apr. 14–15, 7 a.m.–1:30 p.m.,* $895 Macaroni and cheese. Meatloaf. Chicken noodle soup. There are certain foods that just make you feel good. Join us for a walk down memory lane as we prepare a variety of traditional recipes and lip-smacking-good twists on old favorites.

“Grilling and BBQ Boot Camp offered nothing less than stellar culinary instruction across all elements of outdoor food preparation. I am happy to make this school a vacation destination!” —Regina Anderson, Woodbridge, VA

Through demonstrations and hands-on production, our chefinstructors will teach you professional cooking techniques and tips for producing the ultimate comfort foods. Using high-quality ingredients, you’ll create a variety of soul-satisfying dishes such as beef pot roast, chicken and dumplings, and mashed potatoes. From soups and stews to entrées and sides, this is comfort food at its finest! When you enroll in CIA Comfort Foods Boot Camp, we will supply you with a chef’s uniform, which includes a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

DESSERT BOOT CAMP TX Apr. 14–16, 7 a.m.–1:30 p.m.,* $1,325 Few people would deny that dessert is one of life’s greatest pleasures, but most of us leave baking to the professionals, thinking we don’t have the time, equipment, or know-how. Not true! As you will discover, impressive desserts that are perfect for entertaining can be made at home using everyday pantry ingredients, seasonal produce, and ready-prepared items such as puff pastry and phyllo dough. In Dessert Boot Camp, you will practice various mixing methods and techniques used to prepare traditional and trendy items alike, from cream puffs to cupcakes. In addition, you’ll learn techniques for making fillings such as custard and mousse, as well as beautiful presentation methods using dessert sauces and impressive garnishes. When you enlist in CIA Dessert Boot Camp, you will receive a chef’s uniform, which includes a jacket, pants, and neckerchief. Paper hats, side towels, and aprons will be provided in class. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

Where in the World is the CIA? You never know where our chefs will go when they hit the road. Check our website for the latest information about upcoming “CIA On Location” programs.

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BOOT CAMP (cont.)

FLAVORS OF WINE COUNTRY BOOT CAMP

FRENCH CUISINE BOOT CAMP

CA May 5–9, 7 a.m.–1:30 p.m.* or June 2–6, 2–8:30 p.m.,* $2,195

NY Feb. 3–7, 2–8:30 p.m.,* $2,195

From fresh produce to wine to artisan cheese and bread, the distinctive flavors of California’s wine country abound. Seasonal products, harvested and crafted by local purveyors, provide the foundation for the satisfying dishes prepared in this celebrated region.

In the western world, French cuisine has long been considered the standard by which all others are compared. From its provincial roots to the high cuisines created by great chefs like Carême and Escoffier, French food is rich in culinary tradition.

During this course, you’ll discover and sample the best of the cuisines of Northern California. Our chef-instructors will lead discussions on seasonal ingredients, local farming, and characteristic foods and wines of the area. In addition, the region’s world-class wines will be incorporated into the daily lessons.

In each day of this Boot Camp, you’ll explore the ingredients, flavor profiles, and cooking techniques of a different region of the country. You and your classmates will discuss and create regional and classical dishes such as bouillabaisse and quiche Lorraine. Prepare for a grand tour of sumptuous French fare!

In this class, you will:

When you enroll in French Cuisine Boot Camp, you will receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class.

• Explore, demystify, and gain key insights into food and wine pairing, whether you’re a beginner or have more advanced knowledge. • Understand and experience the importance of seasonality in creating the flavors and cuisines of wine country. • Taste and cook with the bounty of artisan cheeses from California. • Participate in comparative tastings of oils, vinegars, and herbs to hone your palate. • Take to the grills and tame the flame while creating the healthy flavors to bring wine country lifestyle home with you. • Learn how the careful use of fresh herbs distinguishes wine country cuisine in a variety of delicious and surprising applications. When you enlist in Flavors of Wine Country Boot Camp, you will receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

*Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

GOURMET MEALS IN MINUTES BOOT CAMP CA Apr. 21–25, 2–8:30 p.m.,* or June 23–27, 7 a.m.–1:30 p.m.,* $2,195 In today’s busy world, time is our most precious resource. How can we maintain our full lifestyles and still enjoy quality, healthful meal choices? The CIA has the perfect solution. Whether you’re interested in adding variety to your everyday meals or hosting a stressfree dinner party, this Boot Camp program will teach you how to prepare delicious food in a matter of minutes rather than hours. During this course, you will learn strategies for budgeting your time when preparing meals, along with presentation techniques for serving these items. You will also produce a variety of appetizers, entrées, and side dishes featured in the CIA’s cookbook, Gourmet Meals in Minutes. Your meals at home will never be the same! When you enlist in CIA Gourmet Meals in Minutes Boot Camp, you will receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *Your Boot Camp program includes a dining experience in one of our on-campus restaurants.

IS WINE YOUR PASSION? Then come to the Napa Valley for one of our Wine Lovers Boot Camps. See pages 50–52.

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TX San Antonio, TX 1-888-995-1699

GRILLING AND BBQ BOOT CAMP

ITALIAN CUISINE BOOT CAMP

CA Feb. 24–25, 7 a.m.–1:30 p.m.;* or Apr. 21–22 or June 16–17, 2–8:30 p.m.;* $895

CA Apr. 28–May 1, 7 a.m.–1:30 p.m.;* or July 14–17, 2–8:30 p.m.;* $1,750

TX Apr. 3–4, 7 a.m.–1:30 p.m.,* $895

TX Mar. 25–28, 7 a.m.–1:30 p.m.,* $1,750

Fire up the grills and barbecues and fill the air with the scent of hardwood and charcoal! In this two-day grilling and barbecuing extravaganza, you will rediscover the joys of America’s favorite kind of backyard entertaining. Not only will you learn to grill the perfect steak, you will also hot smoke and barbecue everything from seafood, meat, and poultry to vegetables and side dishes. You’ll also prepare traditional BBQ side dishes such as potato salad and macaroni and cheese.

The tradition and culture…the sauces and spices…the aromas and flavors…a gastronomic tour of Italy will unleash your passion for food and your zest for life. Each day, you will explore the different regions of the country, improving your knowledge of Italian geography while learning about the flavor profiles that distinguish Italian cuisine. You’ll expand your Italian and culinary vocabulary as you taste indigenous ingredients and prepare regional specialties under the direction of our renowned faculty. Viva Italia!

From North Carolina pulled pork to Kansas City ribs, you will BBQ your way across the United States. You’ll also explore the fundamentals of food and grilling safety, discuss equipment needs (and wants), and learn about brines, rubs, marinades, and sauces. After this intensive Boot Camp experience, you will have a newfound comfort wielding the tools of the grill.

During this course, you will become acquainted with the culture, traditions, and customs that contribute to regional Italian cuisine. Be prepared for an exhilarating, fun-filled adventure.

When you enlist in CIA Grilling and BBQ Boot Camp, you’ll receive a chef’s uniform, which includes a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class.

*Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

When you enlist in Italian Cuisine Boot Camp, you’ll receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class.

*Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

HORS D’OEUVRE BOOT CAMP CA Feb. 10–11, 7 a.m.–1:30 p.m.,* or May 19–20, 2–8:30 p.m.,* $895 TX Apr. 16–17, 7 a.m.–1:30 p.m.,* $895 Small bites can make a big impression, and you’ll be sure to “wow” guests with your ability to prepare and present some truly tantalizing treats. Stuffed or skewered, filled or topped, the perfect bite-sized hors d’oeuvre are packed with flavor and lend beautifully to parties and social gatherings. In this course, you will learn the basic principles necessary to create both hot and cold hors d’oeuvre, and practice creative garnishing, plating, and presentation techniques. Along the way, you’ll pick up a few trade secrets that will enable you to confidently prepare an impressive assortment of small bites, including how to select the best hors d’oeuvre for your party and how much to prepare. In this Boot Camp program, you’ll receive a chef’s uniform that includes a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

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BOOT CAMP (cont.)

MEDITERRANEAN CUISINE BOOT CAMP

SKILL DEVELOPMENT BOOT CAMP

CA Mar. 31–Apr. 4, 7 a.m.–1:30 p.m.,* $2,195

CA Feb. 12–13, 7 a.m.–1:30 p.m.;* or May 21–22, 2–8:30 p.m.;* $895

TX Jan. 6–10, 7 a.m.–1:30 p.m.,* $2,195

TX Apr. 1–2, 7 a.m.–1:30 p.m.,* $895

Mediterranean cuisine, with its vivid flavors and wide-ranging taste sensations, transports you to the blue skies, warm sun, and sparkling waves of one of the world’s richest culinary regions. This five-day gastronomic excursion highlights the renowned cuisines of the northern Mediterranean, including Provence, Southern Italy, and Spain, and explores many of the lesser-known but up-and-coming dishes of Greece, Turkey, and North Africa. From pasta and phyllo to tapas and tagines, you’ll study the ingredients and dishes associated with the bountiful Mediterranean table. You’ll also get an introduction to cooking methods and equipment common to the various cuisines of the region. Along the way, you’ll discover the history, culture, and geographical influences that have shaped the unique Mediterranean landscape. As a Mediterranean Boot Camp participant, you’ll receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class.

It’s in you. Somewhere just below the surface is a talented culinarian just waiting to create some magic in the kitchen, and our Skill Development Boot Camp will help you make it happen. This amazing program offers an accelerated, comprehensive lesson in the culinary arts that gives you the confidence and dexterity to shine. Come to the CIA, and release your inner chef! You’ll explore the fundamentals of the culinary arts as you work in our kitchens studying basic cooking methods, learning knife skills, and enjoying culinary discussions with our renowned chef-instructors. When you enroll in CIA Skill Development Boot Camp, we will supply you with a chef’s uniform, which includes a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

*Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

PASTRY BOOT CAMP CA Jan. 13–17 or June 23–27, 2–8:30 p.m.;*$2,195 TX Mar. 31–Apr. 4, 7 a.m.–1:30 p.m.,* $2,195 Let your artistic talent and passion for food come together. Success in pastry making depends on both a mastery of techniques and a highly creative mind. After this course, you’ll be able to prepare all those amazing fresh hot pastries and desserts you find at the patisserie—right in your own home.

CELEBRATE YOUR BIRTHDAY AT BOOT CAMP Do something you really love for your next birthday— cooking, baking, or studying wines and beverages at the CIA, and saving money too! When you take any Boot

At Pastry Boot Camp, you will learn the fundamentals of pastry and the techniques used in creating basic preparations such as laminated dough, pastry creams, crème anglaise, pâte à choux (éclairs and profiteroles), mousses and Bavarians, sponge cakes, buttercreams, and tarts.

Camp program during your birthday month*, you’ll receive

When you enlist in CIA Pastry Boot Camp, you will receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class.

receive your special pricing.

*Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

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10% off the class, along with a special present. Make your plans now! Call 1-888-995-1699 and use code “BCBIRTHDAY” to

*Due to extended CIA vacation periods during July, August, and December, if your birthday falls in any of these months, you may take your birthday discount during either the month prior or the month following your birthday. No other exceptions apply.

TX San Antonio, TX 1-888-995-1699

SPECIALTY AND HEARTH BREADS BOOT CAMP TX Apr. 7–11, 7 a.m.–1:30 p.m.,* $2,195 A crisp crust. A chewy crumb. An unmistakable, heavenly aroma. Nothing is more captivating than a French baguette straight from the oven. But it doesn’t stop there. From the flatbreads of the Middle East to the renowned enriched breads of Europe, bakers around the world have been seducing our senses for thousands of years with their specialty breads. Now it’s your chance to join the ranks and learn the art of bread baking. Beginning with an ingredient function and equipment review, and progressing to shaping techniques and methods, you’ll learn how you can prepare a variety of breads right from the comfort of your own home. Along the way, you’ll study weights and measures, learn the 12 steps of bread making, uncover the mysteries of pre-ferments and sours, and prepare a variety of fresh-baked artisan breads. As a participant in Specialty and Hearth Breads Boot Camp, you’ll receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

TECHNIQUES OF HEALTHY COOKING BOOT CAMP CA Jan. 7–10, 2–8:30 p.m.,* $1,750 Health and wellness—it’s on people’s minds a lot these days, and more and more it’s reflected on their dinner tables, too. Now you can learn to create healthful cuisine that tastes every bit as good as the “sinful” stuff; food you can enjoy with all the health benefits and none of the guilt! In this four-day course, you will discover ways to apply sound nutritional principles to the foods you prepare, examine alternative seasoning and flavoring techniques that allow you to cut the fat content of your dishes, and plan a menu that emphasizes nutrition through a variety of foods. As a CIA Techniques of Healthy Cooking Boot Camp participant, you’ll receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

CIA Boot Camp Tool Kits A tool kit is optional for the Boot Camp programs. You may purchase one at a special price. The Kit • 8-inch Chef’s Knife • 10-inch Slicing Knife • Sharpening Steel • 31⁄2-inch Paring Knife • Chef’s Spatula • Peeler • Bench Scraper • Locking Tongs • 14-inch Wooden Stirring Spoon • 12-inch Flexible Balloon Whisk • 10-inch Offset Metal Spatula • 6-piece Measuring Spoon Set • Analog Thermometer • Backpack with Travel Cutlery Roll Your Price: $425 The Starter Package • 7-inch Santoku Knife • 31⁄2-inch Paring Knife

• 6-inch Boning Knife

Your Price: $155 To order either tool kit, contact customer service at 1-888-995-1699 at least three weeks prior to your program date. You will receive your kit when you arrive.

WORLD CUISINE BOOT CAMP TX Apr. 7–11, 7 a.m.–1:30 p.m.;* $2,195 Take a taste of the world! In this Boot Camp, you’ll embark on an exciting exploration of flavors, ingredients, and dishes from around the globe, from the Old World and the Mediterranean to Asia and Latin America. During this exciting culinary journey, our chefs will introduce you to the cooking methods, exotic ingredients, flavor profiles, and special equipment used in the preparation of various cuisines. Then it’s off to the kitchens, where you’ll prepare a variety of dishes highlighting unique global flavors. On the final day, you’ll revisit each of these regions, this time focusing on flavorful street foods—one of today’s hottest trends. As a Boot Camp participant, you will receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

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? e n

i W e

v o L

Then come explore it with us, in fun, multi-day classes designed exclusively for wine enthusiasts. • Wine Lovers Boot Camp— Become Wine Wise • Wine Lovers Boot Camp— Taste Like a Pro • Wine Lovers Boot Camp— Wine and Dine

Register Today! enthusiasts.ciachef.edu/wine-explorations 1-800-888-7850 Rudd Center for Wine Studies at The Culinary Institute of America Napa Valley, CA

©2013 The Culinary Institute of America

California Dreamin’

Innovative cuisine…sun-ripened ingredients…sweeping vineyard views…there’s no denying the lure of California. And there’s no better way to experience it than in a CIA Sophisticated Palate™ custom program. With the region’s riches at your disposal, everyone in your group will indulge their passion for food and wine up close and hands-on. Prepare sublime California cuisine with fresh local ingredients. Take part in exclusive visits with area growers and vintners. Enjoy inspired instruction in the company of fellow connoisseurs. The dream awaits, in the heart of the Napa Valley.

CIA Sophisticated Palate You’ve never experienced food and wine like this. 707-967-2328 enthusiasts.ciachef.edu The Culinary Institute of America at Greystone Napa Valley, California The CIA at Greystone is a branch of the CIA, Hyde Park, NY. ©2013 The Culinary Institute of America

The Complete Culinary Shopping Experience

Spice Islands Marketplace at Greystone ®

2555 Main Street, St. Helena, CA 94574 • 10:30 a.m.–6 p.m., Every Day 707-967-2309 or 1-888-424-2433 • www.ciastore.com ©2013 The Culinary Institute of America

Unforgettable

Combine sophisticated California cuisine, warm hospitality, and a spectacular Napa Valley venue, and you have all the makings of an event that your guests will be talking about long after it’s over. The culinary and hospitality professionals at the CIA will create your one-of-a-kind: s7EDDINGANDBRIDALCELEBRATION s-EETING CONFERENCE ORTEAM BUILDINGEVENT s(ANDS ONCOOKINGEXPERIENCE CHEFDEMO ORFOODANDWINETASTING

Contact the CIA Special Events team 707-967-2307 The Culinary Institute of America | 2555 Main Street | St. Helena, CA

“A FIRST TASTE” DEMO COURSES

Watch, Taste, and Get Inspired

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Take a Taste of the CIA Experience Join us for a fun chef demonstration class—you’ll watch, learn, and enjoy a tasting of the dishes prepared, too!

CLASSIC COMFORT FOOD, THE CIA WAY TX Jan. 25, 10 a.m.–noon, $39.95 Comfort food has never tasted better! Come explore favorite memory-evoking dishes from your childhood like crispy buttermilk fried chicken, hearty meat loaf, and decadent macaroni and cheese—all with a CIA twist. Of course, you’ll pair our recipes with classic side dishes like mashed potatoes and gravy.

CLASSIC COMFORT FOOD—SWEETS AND TREATS TX Feb. 22, 10 a.m.–noon, $39.95 When it comes to comfort food, you can’t forget all those tasty desserts! From chewy chocolate chip cookies and rich brownies to crème brûlée and fruit-laden cobblers, you’re sure to enjoy our assortment of yummy treats.

FIRST FINDS OF THE SUMMER SEASON TX May 17, 10 a.m.–noon, $39.95 You’ve foraged the summer farmers’ market in search of flavorful ingredients; now, what do you do with your tasty finds? Come watch this chef demonstration to learn some simple recipes and techniques perfect for your ripe summer goodies. Since summer is outdoor cooking season, expect to see grilled items such as tomatoes, flatbreads, and kebabs.

SPRING SALADS AND SANDWICHES TX Apr. 12, 10 a.m.–noon, $39.95 It may just be the perfect springtime lunch—a salad and sandwich! Our chefs are ready to show you how to make the most of spring’s bounty of greens in a delicious demonstration of classic and contemporary salads such as mixed bean and grain salad or diabetes-friendly chicken and quinoa salad. You’ll also discover the crowd-pleasing classic club sandwich.

READY FOR MORE?

SPRING SOUPS AND SIDES TX Mar. 22, 10 a.m.–noon, $39.95 Whether you want to prepare a single dish or are looking to enhance a full meal, our chefs will show you how soups and sides are just the ticket. In this class, we will explore seasonal favorites like spring pea and mint soup, French onion soup, and more. You’ll also find out how to make favorite sides using seasonal grains, vegetables, and pasta.

Good news! You can apply the $39.95 “First Taste” fee towards any future CIA Boot Camp or Taste of CIA Cookbooks class you take.

NY Hyde Park, NY enthusiasts.ciachef.edu

CA St. Helena, CA

TX San Antonio, TX Issue 17

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What’s Cooking at the CIA? Enjoy a selection of recipes from our award-winning cookbooks. These tear-out cards offer a convenient sampling of the many dishes you’ll make in our Taste of CIA Cookbook classes.

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Mixed Bean and Grain Salad

Chicken, Quinoa, and Parsley Salad

Barley Salad

Lemon-Ginger Barley Pudding with Raspberries

Chicken, Quinoa, and Parsley Salad Quinoa is a whole grain that is rich in complete protein. It is available in different colors. MAKES 6 SERVINGS 1⁄4

cup plus 1 tablespoon almond oil small onion, diced 1⁄2 cup diced celery 3⁄4 cup red quinoa 13⁄4 cups vegetable broth 1 teaspoon kosher salt 1 cup chopped parsley 1⁄2

12 ounces cooked chicken breast, chopped 1 cup sliced almonds, toasted 4 teaspoons fresh lemon juice 1⁄2 teaspoon mustard 1⁄2 small head green leaf lettuce 1⁄2 small head red leaf lettuce

Heat 1 tablespoon almond oil over medium heat. Add onion and celery and sweat until soft. Add quinoa, 11⁄2 cups vegetable broth, and 1⁄2 teaspoon salt. Bring to boil, cover, and simmer until quinoa is soft and liquid is absorbed, about 15 minutes. Allow quinoa to cool. Stir parsley, chicken, and

1⁄2

cup almonds into quinoa.

Combine lemon juice, mustard, remaining 1⁄4 cup vegetable broth, and remaining 1⁄2 teaspoon salt. Whisk in remaining 1⁄4 cup almond oil. Toss quinoa salad with half of the dressing. Toss the lettuces with the remaining dressing. Serve the quinoa on a bed of lettuce leaves and top with reserved almonds. Source: The Diabetes-Friendly Kitchen (see page 61)

Mixed Bean and Grain Salad This healthy salad is chock-full of grains and legumes that not only offer a delicious complement to a variety of entrées, but also make nutrition-conscious food both fun and exciting. MAKES 8 SERVINGS 1⁄2

pound bulgur pound green or brown lentils 3⁄4 teaspoon kosher salt, or as needed 3 ounces Israeli couscous 2 tablespoons red wine vinegar 1⁄4 teaspoon freshly ground black pepper, or as needed 1⁄2

1⁄4

cup olive oil cup minced flat-leaf parsley 1 cup cooked chickpeas, drained and rinsed 4 sun-dried tomatoes, minced 8 flat-leaf parsley leaves, for garnish 1⁄2

Bring 3 cups water to boil. Place bulgur in large bowl, add the boiling water, cover, and allow to soak until the bulgur is tender, about 39 minutes. Drain well. In a medium pot, cover lentils with water and bring to simmer. Cook lentils until tender, about 20 minutes. Drain and reserve. Meanwhile, bring 3 additional cups of water to boil, add 1⁄4 teaspoon of the salt and the couscous. Cook couscous, covered, until tender, 10 to 12 minutes. Drain and rinse with cold water until cool. In large bowl, mix together vinegar, remaining salt, and pepper, then whisk in oil and add parsley. Add bulgur, couscous, lentils, chickpeas, and sun-dried tomatoes. Toss until salad is evenly dressed. Garnish with parsley leaves. Source: Entertaining: Recipes and Inspiration for Gathering with Family and Friends (see page 61)

Lemon-Ginger Barley Pudding with Raspberries This is a sophisticated variation of rice pudding that’s both a favorite dessert and a sweet treat for breakfast. You can make it from leftover barley too. MAKES 6 SERVINGS BARLEY PUDDING 2 cups cooked pearl barley 1 cup unsweetened almondcashew cream 1 teaspoon vanilla extract 1⁄4 cup agave syrup Pinch freshly grated nutmeg 1⁄4 teaspoon cinnamon 1 teaspoon lemon zest 1⁄2 teaspoon minced ginger

3⁄4

cup frozen, unsweetened raspberries

LEMON-GINGER CREAM 6 tablespoons unsweetened almond-cashew cream 1 tablespoon agave syrup 1⁄2 teaspoon lemon zest 1-inch piece ginger, peeled and sliced

Barley Salad Citrus, currants, Thai chiles, and curry powder give this salad an array of delicious flavors to create a sweet, light, nutty salad. MAKES 6 SERVINGS 12⁄3 cups pearl barley 6 cups vegetable broth 1⁄2 cup peeled cipollini onions 1⁄4 cup ramps or green onions, cut into 1⁄4-inch lengths 1⁄2 cup currants 1⁄2 cup golden raisins 11⁄2 Thai bird chiles

1 cup blood orange juice 2 tablespoons curry powder 2 tablespoons fresh lemon juice 2 tablespoons honey 1⁄4 teaspoon salt 2 navel oranges, peeled, segmented, and cut into quarters 3⁄4 cup pistachios, roasted, chopped

Preheat oven to 450 degrees F. Combine barley and broth in a medium saucepan. Simmer over medium heat until barley is tender, 35 to 40 minutes. Drain liquid, cool barley completely.

Combine all barley pudding ingredients in a heavy saucepan. Bring to a simmer and cook, stirring frequently, 8 to 10 minutes.

Roast half of the onions in the oven until dark brown, 20 to 25 minutes. Cool completely. Dice both the roasted and raw cipollini onions.

Remove from heat and fold in frozen berries. Allow to cool.

Cook ramps or green onions in boiling water for 2 minutes. Remove from water and set aside.

Meanwhile, combine ingredients for lemon-ginger cream and simmer 5 minutes. Allow to cool and remove ginger slices. Use a 1⁄2-cup scoop to portion barley pudding into individual ramekins. Top each with 1 tablespoon lemon-ginger cream and serve. Source: The Diabetes-Friendly Kitchen (see page 61)

Combine currants, raisins, chiles, and blood orange juice in a medium saucepan. Bring to boil over high heat and remove from heat. Steep for at least 30 minutes. Remove chiles, mince, and return to the juice. Stir together curry, lemon juice, honey, and salt in a large bowl. Add barley, onions, ramps, oranges, and blood orange juice mixture. Toss to combine and marinate for 1 hour before serving. Top finished salad with pistachios. Source: Healthy Cooking at Home (see page 62)

Grains not only add texture and variety to meals, they’re also a good source of fiber, complex carbohydrates, vitamins, and minerals. If you’re looking for the healthiest option, select whole grains. These “unrefined” grains have their entire kernel intact, leaving the bran, germ, and endosperm untouched. As a dried food, grains must be rehydrated before they can be eaten. Here are the basic steps for preparing grains: 1. Measure the grain and pour it into a saucepot that has a tight-fitting lid. Use a 1-quart pot to make 1 or 2 portions. 2. Measure the appropriate amount of a cold liquid—water or broth. Seasonings, such as salt, can be added before, during, or after cooking, depending on the desired result.

4. Once the liquid is boiling, cover the pot tightly, reduce heat to low, and allow the grain to cook undisturbed until it is tender to the bite. (Couscous is added to boiling water, covered, and left to absorb the liquid off the heat.) Fluff cooked grains with a fork; if you stir them with a spoon, they can mash together. CHEF’S NOTE: Most grains should be rinsed prior to cooking to remove any debris. To rinse, place in a bowl of cold water and swish around with your fingers, refilling the water once or twice. Drain in a fine-mesh strainer. To reduce cooking time for longer-cooking grains, pre-soak them for a few hours or overnight (with the exception of quinoa, which has a bitter coating that can be absorbed if soaked; rinse quinoa briefly instead).

3. Put the pot over high heat and bring the liquid to a boil. Stir the grain a few times to keep the individual kernels from sticking together.

APPROXIMATE COOKING TIMES FOR SELECTED GRAINS GRAIN

MEASURE

LIQUID

COOKING TIME

White rice

1⁄ 4

cup

3⁄4

cup

12 minutes

Jasmine rice

1⁄ 4

cup

3⁄4

cup

12 minutes

Brown rice

1⁄ 4

cup

3⁄4

cup

25 minutes

Farro

1⁄ 4

cup

3⁄4

cup

25 minutes

Bulgur

1⁄ 4

cup

3⁄4

cup

8 minutes

Couscous

1⁄ 4

cup

3⁄4

cup

5 minutes

Quinoa

1⁄ 4

cup

3⁄4

cup

12 minutes

Barley

1⁄ 4

cup

3⁄4

cup

35 minutes

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WEEKENDS AT THE CIA

What Are You Doing for Fun?

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Taste of CIA Cookbooks When it comes to cooking, we wrote the book—and then some! Our wide variety of cookbooks cover just about every culinary niche. In these hands-on classes, you’ll chop and cook and bake from our pages and then take the book home to do it all again in your own kitchen.

ARTISAN BREADS AT HOME NY Mar. 8, Mar. 15, Apr. 5, Apr. 26, May 17, June 7, or June 21; 9:30 a.m.–2:30 p.m., $250 CA Feb. 1, Apr. 26, or July 12; 9:30 a.m.–2:30 p.m., $250 Making artisan bread at home is now within your reach. With the right tools, techniques, and ingredients, you’ll find it’s much easier than you might think. In this hands-on class, we’ll uncover the mysteries of artisan bread baking and show you how to prepare a perfect loaf in your kitchen. We’ll discuss flours and yeast products, preferred equipment, and professional techniques, including proper mixing methods, gluten development, and the 12 steps of bread making. You will then get the chance to get down to business, preparing and sampling a variety of delicious breads. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take back to your own kitchen.

Parent and Teen Day—May 10 Spend time together with your teen in our kitchens and bakeshops, nurturing a budding interest in culinary arts or just plain having fun. All of the May 10 Taste of CIA Cookbook classes at our Hyde Park, NY campus are devoted to parents and teens, so you’ll be in great company. Reserve your spots now— these classes are sure to fill up fast! Teens participating in these classes must be at least 12 years old. Cost is $500 for one parent and one teen ($250 per person).

BAKING FOR BRUNCH NY Mar. 15 or June 7, 9:30 a.m.–2:30 p.m., $250

BAKING AT HOME—THE DESSERTS

CA Aug. 30, 9:30 a.m.–2:30 p.m., $250

NY Mar. 15, Apr. 5, May 10 (Parent/Teen), or June 21; 9:30 a.m.–2:30 p.m., $250

Freshly baked breads, muffins, scones, and pastries make a truly remarkable addition to brunch. In this class, you’ll learn techniques, tips, and tricks to make the first meal of the day the most memorable one. Following detailed chef demonstrations, we’ll prepare an assortment of sweet and savory breads and pastries perfect for your weekend gatherings. You’ll even see how quick and simple it is to produce fresh and delicious baked goods using convenience items such as store-bought puff pastry.

CA Jan. 18 or Feb. 15, 9:30 a.m.–2:30 p.m., $250 Impress your family and friends with the delectable desserts featured in Baking at Home. During this class, you’ll learn fundamental techniques and simple recipes for preparing a selection of irresistible favorites. Through chef demonstrations, informative lectures, and kitchen production, you’ll discover how easy it can be to create impressive, professional-quality desserts in your own kitchen. Improve your baking skills today and astonish your loved ones tomorrow!

As a participant in this class, you will receive a copy of a CIA cookbook, along with a CIA logo apron to take home.

As a student in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

“Chef Hinnerk and his team created a great atmosphere where I was encouraged to merge traditional ideas with ‘out of the box’ suggestions to create tasty morsels and have fun advancing my culinary skills. It was a fantastic experience!” —Dr. Peter Running, Athens, TX

NY Hyde Park, NY enthusiasts.ciachef.edu

CA St. Helena, CA

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WEEKENDS AT THE CIA (cont.)

NEW! BANGKOK AND BEYOND

THE NEW FOOD ENTREPRENEUR—START AND RUN A SMALL FOOD BUSINESS

TX Jan. 25, 9:30 a.m.–2:30 p.m., $250 Spicy, sweet, and tangy—Thai food is an intriguing balance of extremes. This vibrantly flavored food features generous helpings of fresh herbs, spices, and Thai bird’s eye chili peppers with a pleasant balance of sweet, salty, and sour characteristics. In this class, you’ll be introduced to the traditional (sometimes unfamiliar) ingredients of the region through classroom discussions, chef demonstrations, and hands-on cooking. To illustrate the fundamental principles of Thai cuisine, you’ll prepare and taste a variety of dishes such as pad Thai, tom yum goong, Thai curries, and many other iconic dishes from the region. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

BEHIND THE MEAT COUNTER NY Apr. 26 or June 21, 9:30 a.m.–2:30 p.m., $325* Whether shopping at the farmers’ market or the discount wholesale store, purchasing large cuts of meat and portioning them at home can really save you money. Get a comprehensive lesson in meat butchery in this hands-on course. You will learn a variety of meat-cutting skills, including frenching a rack of lamb, dividing a pork loin into chops and roasts, cutting individual sirloin steaks, preparing fresh ground beef, and fabricating chicken into smaller portions. You’ll also cover proper knife handling, knot tying, hand saw skills, storage and food safety tips, and how to assess meats for quality. Knives and tools will be provided in class. As a participant in this class, you will receive a copy of a CIA cookbook, along with a CIA logo apron to take home. Please note that all meats will be available for you to take home. Portions will be vacuum packaged using the CIA’s industry-style vacuum system. Ice packs will be provided for travel. Please bring a medium-size cooler for transport. A cooler is required. *Cost of this course includes $250 for tuition and $75 for meat items fabricated in class.

NEW! THE BIRD’S THE WORD NY Mar. 8 or June 7, 9:30 a.m.–2:30 p.m., $250 TX Apr. 12, 9:30 a.m.–2:30 p.m., $250 Nutritious, delicious, and ultra-versatile, chicken is one popular bird! Most culinary cultures pride themselves on their countless traditional preparations of this go-to protein, from simple to complex. In this hands-on course, you’ll focus on cooking methods as you explore a variety of ways to turn chicken into a mouthwatering meal. You’ll also explore suitable side dishes and condiments, and learn how to use chicken bones and trim to make stock, the perfect foundation for nourishing soups and great sauces. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

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NY June 7, 9:30 a.m.–3:30 p.m., $250 Do you have a passion for food? Would you like to earn money doing what you love? With minimal start-up money, anyone can turn his or her dream into a part- or full-time business. Whether you have always envisioned yourself with a small food business, would like a second source of income, want to stay at home and be your own boss, or seek to own a small business that fits your lifestyle, this class will guide you step-by-step through the entire process from your initial business plan through delivery of products to your customers. You will learn how to implement market research; price, label, and package products; find wholesale and retail customers; and set up a simple bookkeeping system. Most important, you’ll learn how to begin the process of obtaining the necessary legal permits. And you’ll leave class with a business plan, a checklist for moving ahead, and a resource list for further exploration. As a participant in this class, you will enjoy lunch and receive a copy of Start & Run a Home-Based Food Business to take home.

Please note: After you register, we’ll send you a business plan. Please complete the form and bring it to class with you, along with any product you may want us to evaluate.

HOME BAKING SKILLS FOR PROFIT OR PLEASURE NY May 17, 9:30 a.m.–3:30 p.m., $250 Gain the confidence of an industry professional! In this class, we’re moving out of the kitchen and into the classroom for a comprehensive discussion of commercial baking techniques. In just a few hours, you will find out how to turn your kitchen into a well-run production area, utilizing shortcuts and tricks for recipe and product development, quantity production (including scaling up recipes and using the assembly line method), shelf-life testing, packaging, storage, food safety, and more. You’ll learn everything you didn’t know to ask about equipment and appliances, and how oven heat affects baked goods. And you will discover the art of maximizing baked goods for visual and sales appeal and discuss how to adapt traditional recipes for healthier baking with whole grains. Whether you’re baking for profit or simply want to learn tips and tricks from a professional, this class is for you.

ABOUT THE INSTRUCTOR: Mimi Shotland Fix, author of Start & Run a Home-Based Food Business and Home Baking for Profit, began a licensed home kitchen business in 1979. She has since owned and operated several successful retail bakeries, worked as head baker and pastry chef for multiple restaurants, was featured in Cooking Light magazine, developed products for corporate food companies, and tested ovens for a major appliance company. Later, she returned to school for an MA in writing and food studies. Ms. Fix owns a culinary consulting firm and teaches business and hands-on baking classes in several local colleges. Her website, BakingFix.com, provides continued support for small food businesses.

TX San Antonio, TX 1-888-995-1699

BISTROS AND BRASSERIES

CHOCOLATES AND CONFECTIONS AT HOME

NY Mar. 8 or Apr. 26, 9:30 a.m.–2:30 p.m., $250

CA Mar. 29 or June 21, 9:30 a.m.–2:30 p.m., $250

Bistro and brasserie cuisine is essentially casual food; seasonal and regional favorites that have evolved over many generations with necessity as their driving force. These dishes are not only about sustenance but also comfort. In this course, you’ll prepare delicious bistro classics such as hearty stews, rustic tarts, and simple-yet-elegant desserts. You’ll also enjoy step-by-step chef demonstrations of cooking techniques and recipes from the pages of the CIA’s Bistros and Brasseries.

Ah, chocolate! Everyone loves it, and some even claim to be addicted to it. And who can blame them? In this hands-on class designed especially for chocoholics, you’ll learn how to prepare impressive and incredibly delicious chocolates at home. Whether your weakness is white, milk, or dark chocolate, you will prepare a selection of confections using the finest ingredients. You’ll also discuss equipment information, packaging and storage practices, and important tips for chocolate-making success. At the end of class, you’ll sample your handmade creations and take home the rest to share with family and friends.

As a student in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take back to your own kitchen.

CAKE DECORATING

CIA FAVORITES

NY Mar. 8, Apr. 26, May 10 (Parent/Teen), or June 7; 9:30 a.m.– 2:30 p.m., $250

NY Mar. 15, Apr. 5, Apr. 26, May 10 (Parent/Teen), May 17, June 7, or June 21; 9:30 a.m.–2:30 p.m., $250

CA Feb. 15, Mar. 22, or June 21; 9:30 a.m.–2:30 p.m., $250

Cake decorating is much more than piping out “Happy Birthday” on top of your creation—it’s a real art! In this enjoyable class, you’ll learn the secrets of the decorating process, from assembling the cake to adding the finishing touches. You’ll start with simple step-by-step lessons in cutting, filling, and icing, and finish by making your very own cake creation. Along the way, you’ll learn how to prepare icing, use food coloring, and make basic leaves, flowers, and borders. By the end of class, you will have covered everything you need to know to create unique cakes for all your special occasions. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

“The location is wonderful, the class informative, and the instructors knowledgeable, patient, and fun. It was a great day.” —Gregory Van Pelt, Cameron Park, CA

CA Jan. 18, Mar. 22, or May 3; 9:30 a.m.–2:30 p.m., $250 TX Apr. 26, 9:30 a.m.–2:30 p.m., $250 Sample some of the CIA’s all-time favorite recipes in this class, which features dishes straight from the pages of The Culinary Institute of America Cookbook. From savory starters to hearty entrées, you’ll explore it all. Through chef demonstrations and kitchen production, you’ll learn a variety of cooking skills and helpful tips and discuss basic cooking methods, ingredient selection, and plating techniques. Prepare to take a deeper look into the fundamentals of cooking as you taste some of our most popular creations. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

CLASSIC AND CONTEMPORARY SAUCES NY Mar. 15 or Apr. 26, 9:30 a.m.–2:30 p.m., $250 TX Feb. 15, 9:30 a.m.–2:30 p.m., $250 Sauces are among the first true test of a cook’s skill. The ability to produce a perfectly balanced vinaigrette, a creamy and subtly flavored mayonnaise sauce, and a silky, full-bodied pan gravy is a skill that can be learned and honed throughout years of experience. In this class, you will learn the basic characteristics and techniques for preparing a range of classic and contemporary sauces such as emulsions, coulis, and more. You’ll also discover the ideal foods to pair with these sauces, along with presentation techniques. As a participant in this class, you will receive a copy of a CIA cookbook, along with a CIA logo apron to take home.

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WEEKENDS AT THE CIA (cont.)

THE COOKIE JAR (FORMERLY COOKIES AT HOME)

NY Apr. 5 or May 10 (Parent/Teen), 9:30 a.m.–2:30 p.m., $250 From sweet and buttery palmiers to crisp brandy snaps and creamy cheesecake-swirled brownies, cookies are a universal favorite. In this hands-on class, you’ll learn everything you need to make delicious, home-baked cookies for every occasion. You will discover basic cookie-making techniques, along with helpful tips on equipment and ingredients. Then it’s time to get busy preparing a variety of goodies, including macaroons (French, coconut, and amaretti) and other regional specialties such as rugelach, florentines, and biscotti. You’ll also learn the art of decorating with royal icing. No matter what kind of cookies you favor, this class will help you take them to new and delicious heights. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

COOKING AT HOME NY Apr. 5 or May 10 (Parent/Teen), 9:30 a.m.–2:30 p.m., $250 CA Mar. 1, Mar. 29, or June 7; 9:30 a.m.–2:30 p.m., $250 In search of delicious recipes that offer everyday ease in the kitchen? If you’re new to cooking or interested in building your culinary skills, this is the class for you. From menu planning to ingredient selection to kitchen organization, you’ll learn all the fundamental techniques needed to breeze through meal preparation with speed and confidence. You’ll also enjoy chef demonstrations that guide you through a variety of cooking methods as you create simple, everyday meals. As a participant in this class, you will receive a copy of a CIA cookbook and a CIA logo apron to take home.

COOKING FOR ONE TX Feb. 8, 9:30 a.m.–2:30 p.m., $250 Good cooking shouldn’t be reserved just for company. During Cooking for One, you will discover the pleasures of creating delicious meals to enjoy solo. We’ll start by discussing menu planning and strategies for a delicious, healthful diet and then use basic cooking techniques to prepare a variety of dishes. This class will open your eyes to a whole new way of cooking for yourself, as you learn to prepare meals that are flavorful, interesting, and satisfying. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

CREATIVE CUPCAKES

DID YOU KNOW…?

NY May 10 (Parent/Teen), 9:30 a.m.–2:30 p.m., $250

Kids taste things more profoundly than adults because they have taste buds not just on the tongue, but also on the back of the throat and the inner cheeks.

What’s playfully sweet and utterly delightful? Cupcakes! It’s no wonder these little charmers are all the rage—they’re just about everyone’s favorite treat and they make any occasion a little more special. In this beginner’s class, you will use simple recipes to make irresistible creations for sharing with family and friends. You’ll get practical advice about ingredients and equipment, tips for baking and cupcake making, and insights on a variety of easy and imaginative decorating techniques. Our easy, go-to recipes for batters, fillings, and icings are sure to support continued inspiration in your home kitchen. As a participant in this class, you will receive a copy of a CIA cookbook, along with a CIA logo apron to take home.

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TX San Antonio, TX 1-888-995-1699

THE DIABETES-FRIENDLY KITCHEN

THE FLAVORS OF ASIA

NY June 7, 9:30 a.m.–2:30 p.m., $250

NY Mar. 15 or May 17, 9:30 a.m.–2:30 p.m., $250

If you have pre-diabetes or diabetes—or cook for others who do— now you’ll no longer have to choose between what’s good for you and what’s just plain good. In this class, you will get cooking tips and recipes that will improve your blood glucose control and reduce your risk for heart disease while still honoring your love of food. You will also learn how to set up a diabetes-friendly kitchen and make delicious and satisfying meals that meet the standards of both the American Diabetes Association and the chefs at The Culinary Institute of America! As a student in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

EVERYDAY GRILLING NY Apr. 5, May 17, or June 21; 9:30 a.m.–2:30 p.m., $250 CA Apr. 26 or July 12, 9:30 a.m.–2:30 p.m., $250 TX June 28, 9:30 a.m.–2:30 p.m., $250 Grilling isn’t just for steaks and burgers—this popular cooking technique can be used to produce a variety of foods with exotic flavors. Focusing on the lessons and recipes from the CIA Grilling cookbook, you’ll learn the tips and tricks for preparing nearly any food on the grill. From zesty appetizers to mouth-watering entrées, there’s no limit to what you can prepare over the flame. Join us for this introductory class and we’ll satisfy your passion for outdoor grilling and culinary adventure. Participants in this class will receive a CIA logo apron and a copy of a CIA cookbook to take home.

NEW! EVERYTHING CHOCOLATE NY Mar. 8, Apr. 5, May 17, or June 21; 9:30 a.m.–2:30 p.m., $250

CA Aug. 30, 9:30 a.m.–2:30 p.m., $250 TX June 14, 9:30 a.m.–2:30 p.m., $250 Discover the treasures of the Asian kitchen. The styles, culinary traditions, and flavors that encompass Asian cuisine are as vast as the continent itself. In this one-day exploration of the intricacies of Asian cookery, you’ll learn about the cuisines of Vietnam, Thailand, China, Japan, Korea, and India. You’ll discover intriguing new ingredients and techniques unique to the Eastern world, and also learn how to incorporate everyday food items into your Asian-inspired dishes. Then, using the cooking methods, ingredients, and flavor profiles discussed in class, you’ll prepare a variety of authentic Asian dishes. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

NEW! GLOBAL STREET FOODS NY June 7 or June 21, 9:30 a.m.–2:30 p.m., $250 TX May 31, 9:30 a.m.–2:30 p.m., $250 More and more, people are sampling true local fare and exciting new culinary creations at outdoor vendors and farmers’ markets. Food trucks are omnipresent in many cities and have devoted followers. Yes, street food has moved into the epicurean spotlight! In this course, you will look at street food from a different perspective. Instead of exploring dishes by their origin, you’ll focus on how they’re served—in a bowl, on a stick, as a sandwich, or as finger food. You’ll also prepare a variety of condiments suitable for many different dishes. As a student in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

Whether you dream of truffles, a dense and rich flourless chocolate cake, or light-as-air-soufflés, this chocolate lover’s class will teach you the essential techniques needed to make such irresistible delicacies. Learn a few tricks of the trade and see how to wrap pure chocolate around a cake, bend it into ribbons to make a bow, or twist it into spirals and two-color “cigarettes” to garnish a cake or dessert. As a student in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

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WEEKENDS AT THE CIA (cont.)

GLUTEN-FREE BAKING

HEALTHY COOKING AT HOME

NY Mar. 8, May 17, or June 7; 9:30 a.m.–2:30 p.m., $250

NY Mar. 15, Apr. 26, May 10 (Parent/Teen), or June 7; 9:30 a.m.– 2:30 p.m., $250

CA Mar. 1 or May 17, 9:30 a.m.–2:30 p.m., $250 If you or someone you know has been dreaming of fresh-baked, gluten-free treats that don’t sacrifice flavor or texture, we’ve got good news. Thanks to the CIA, you can enjoy delicious favorites such as yeast-raised breads and pastries, cookies, brownies, cakes, pies, quiche, and pizza. In this hands-on course, you’ll discover how to create sweet and savory recipes straight from the pages of Gluten-Free Baking. You will discuss and use unique gluten-free flour blends, learn tips for working with and storing gluten-free baked goods, and practice comprehensive, easy-to-master baking techniques. As a participant in this class, you will receive a copy of one of our cookbooks and a CIA logo apron to take home. Please note that this class is not taught in a gluten-free facility. In addition, the emphasis of this class is gluten-free baking; other dietary needs will not be addressed.

CA May 17 or Aug. 30, 9:30 a.m.–2:30 p.m., $250 TX Feb. 1 or June 7, 9:30 a.m.–2:30 p.m., $250 Who says food can’t be nutritious and delicious? This class will show you how to create mouthwatering dishes with sophisticated appeal sure to satisfy health-conscious folks and skeptics alike. You will learn about current health and wellness issues as well as ingredients and cooking techniques you can use to build a healthier you. After reviewing the menu of our flavorful seasonal recipes, you’ll be eager to head right into the CIA kitchen to prepare them. Healthy cooking never tasted so good! As a participant in this class, you will receive a copy of a CIA cookbook, along with a CIA logo apron to take home.

HORS D’OEUVRE AT HOME NY Mar. 15 or June 7, 9:30 a.m.–2:30 p.m., $250

GOURMET MEALS IN MINUTES NY Mar. 8, Mar. 15, Apr. 5, Apr. 26, May 10 (Parent/Teen), May 17, June 7, or June 21; 9:30 a.m.–2:30 p.m., $250 CA Feb. 15, Apr. 5, or May 17; 9:30 a.m.–2:30 p.m., $250 TX June 21, 9:30 a.m.–2:30 p.m., $250 With today’s hectic pace, there doesn’t seem to be enough time to prepare creative and flavorful meals. But it is possible. Inspired by the CIA Gourmet Meals in Minutes cookbook, this course focuses on culinary foundation techniques that will help enhance your kitchen knowledge, hone your skills, and increase your speed and efficiency. You’ll learn to prepare a variety of foolproof recipes that save precious minutes at mealtime without sacrificing flavor. Forget takeout—get ready to cook at home!

Served formally or casually, hors d’oeuvre are always a crowd favorite. Join us as we create a broad range of stylish small bites, from informal starters to elegant appetizers. Through chef demonstrations and hands-on activities, you will learn the techniques and recipes for preparing a selection of bite-sized treats. Whether you’re hosting a party for two or 20, you will have the confidence and culinary know-how you need to cater your own gathering and impress your guests. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to keep.

As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

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AN INDIAN FEAST NY Apr. 5 or June 21, 9:30–2:30 a.m., $250 TX May 17, 9:30 a.m.–2:30 p.m., $250 Explore the mystique and lore of one of the most colorful and exciting culinary regions of Asia. As a nation of 28 states, India contains a dramatic range of cuisines showcasing seasonal ingredients and unique cooking techniques. During this rich and informative culinary expedition, the distinct preferences of India’s most influential states will be unveiled as you prepare authentic dishes from Kerala, Gujarat, Goa, West Bengal, Tamil, and Punjab. Featured dishes include lamb with vinegar and garlic, cashew nuts with coconut, mixed vegetable curry, chicken with mustard seeds, black pepper rice, Goan bread, and naan bread. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

ITALIAN COOKING AT HOME NY Mar. 15, Apr. 26, May 10 (Parent/Teen), June 7, or June 21; 9:30 a.m.–2:30 p.m., $250 CA Feb. 1, Apr. 5, or June 7; 9:30 a.m.–2:30 p.m., $250 TX Apr. 5, 9:30 a.m.–2:30 p.m., $250 Pasta may be Italy’s most popular contribution to world food, but Italian cuisine is far more diverse than just pastas and sauces. Italian Cooking at Home explores the amazing variety of foods and flavors across every region of Italy, from little snacks and tidbits (spuntini) to the glories of a true Italian brodo (soup broth) to fresh pastas and crespelle (sfoglie). We’ll explore traditional favorites like creamy risotto, and also sample a selection of lesserknown—but equally delicious—dishes. You’ll learn about authentic Italian ingredients and practice cooking techniques so that you can prepare wonderful Italian meals at home with ease. As a participant in this class, you will receive a CIA logo apron and a CIA cookbook to keep.

THE MANY FLAVORS OF TEXAS TX Mar. 15, 9:30 a.m.–2:30 p.m., $250 Big Texas means big flavor, especially at the CIA San Antonio, where we showcase the area’s distinctive cuisines. In this hands-on class, you’ll get introduced to the five unique cultures that make up the many flavors of Texas—from BBQ and flavors of the Gulf to cowboy chic, Tex-Mex, and the comfort foods of the South. You’ll prepare a variety of specialty dishes that best represent each style of cuisine. Class highlights include chef lectures, demonstrations, and lots of cooking and sampling. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

MEDITERRANEAN COOKING NY Mar. 8, Apr. 5, or May 17; 9:30 a.m.–2:30 p.m., $250 CA July 12, 9:30 a.m.–2:30 p.m., $250 TX Mar. 8, 9:30 a.m.–2:30 p.m., $250 From the spice markets and couscous traditions of North Africa to the tapas bars of Spain and the irresistible vegetable dishes of Turkey, the rich imagery of Mediterranean cuisine has captured the imagination of the American dining public. In this introduction to Mediterranean cooking, you’ll learn the tools you need to make this healthful and flavorful culinary tradition a part of your everyday meals. You’ll also explore ingredients, flavor profiles, and a variety of exciting dishes representative of Mediterranean cuisine. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

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WEEKENDS AT THE CIA (cont.)

ONE DISH MEALS

SEASONS IN THE WINE COUNTRY

CA Jan. 18 or Mar. 29, 9:30 a.m.–2:30 p.m., $250

CA Feb. 1, Apr. 26, or June 21; 9:30 a.m.–2:30 p.m., $250

TX Mar. 1, 9:30 a.m.–2:30 p.m., $250

For decades, California’s fertile Napa Valley has been home to people who craft food and wine, from farmers and artisans to winemakers and chefs. In this class, the flavors of the Napa Valley and the expertise of chefs and wine professionals from the CIA at Greystone will bring the spirit of wine country into your kitchen. You’ll learn cooking techniques, wine pairings, and how to create dishes born of the seasons of the vineyard, bringing the spirit of wine country cooking to your table no matter where you live.

What could be more simple and convenient than preparing a one dish meal? Whether it’s a fresh, crispy salad on a hot summer day or a hearty baked casserole served in the middle of winter, one dish meals fit the bill. In this hands-on class, you will discover easy-to-master cooking techniques and flavorful recipes for an exciting assortment of delicious, everyday selections. From slowcooked braises to simple pasta dishes that can be assembled in minutes, you’re sure to enjoy the globally inspired cuisine featured in this class.

As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to enjoy at home.

As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

SEASONS IN THE WINE COUNTRY—THE DESSERTS

NEW! PASTA AT HOME

What makes the desserts of California wine country so special? Maybe it’s the fresh, seasonal ingredients and innovative variations on classic dishes. Consider a lemon-glazed pound cake enhanced with rose water strawberries. Or, a flourless chocolate cake served with dried cherry-cabernet reduction sauce. These are just two examples of the unique desserts you can make in this class showcasing the fresh, seasonal flavors of the Napa Valley. Through step-by-step chef demonstrations and hands-on learning, you’ll discover how to create these elegant specialties in your own home kitchen.

TX Jan. 18, 9:30 a.m.–2:30 p.m., $250 Quick to cook, easy to customize, and always flavorful…it’s no wonder so many people love pasta! From basic comfort food to elegant dishes, pasta offers nearly endless possibilities. Through the use of authentic, fundamental techniques, you’ll get step-bystep guidance for making your own fresh pasta and inventive recipes. This class will explore a range of traditional and contemporary dishes such as seasonal pasta salads, hearty meat sauces, lasagna, risotto, gnocchi, polenta, and more. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

CA Mar. 22 or June 7, 9:30 a.m.–2:30 p.m., $250

As a participant in this class, you will receive a copy of a CIA cookbook, along with a CIA logo apron to take home.

NEW! PIES AND TARTS NY Mar. 15, Apr. 26, May 17, or June 21; 9:30 a.m.–2:30 p.m., $250 It doesn’t really matter how you like your pie: warm or cold, plain or à la mode, with or without whipped cream. What’s important is how it tastes. Spend an afternoon in our kitchen learning to make tender, flaky pies and tarts. From fruit-laden and cream-style pies to sweet and savory tarts, you’ll prepare a variety of homemade specialties that will spark your creativity in the kitchen and satisfy your sweet tooth. You’ll discover the secrets of dough mixing, essential baking methods, and individual serving ideas. It’s a fun day in the kitchen, no matter how you slice it! As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

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CA St. Helena, CA

DID YOU KNOW…? A 70-year-old has only onesixth the number of taste buds of a 20-year-old. With this in mind, the key to cooking for seniors is introducing more, not less, flavor.

TX San Antonio, TX 1-888-995-1699

SHARPENING YOUR KNIFE SKILLS NY Mar. 15 or May 17, 9:30 a.m.–2:30 p.m., $250 Professional chefs agree…the number one tool in the kitchen is a quality knife. And since knives provide the foundation for good food, it’s essential for every cook to understand how to get the most from this indispensable implement. In this all-important class, you’ll learn all about knife selection, maintenance, and usage. You’ll also discuss and practice proper knife care, knife handling and safety, and knife cuts. From creating a dice to producing a chiffonade, you’ll gain the skills you need to take your cooking to the next level. As a participant in this class, you will receive a copy of a CIA cookbook, along with a CIA logo apron to take home.

SOUPS FOR ALL SEASONS NY Mar. 8, 9:30 a.m.–2:30 p.m., $250 What could be more comforting than a bowl of homemade soup? Whether it’s a clear broth, creamy purée, chunky gumbo, or ribsticking chowder, there’s a soup to suit every season and nearly every occasion. Plus, soup preparation provides essential culinary lessons, from flavor development to seasoning. In this class, you’ll learn the fundamental techniques and characteristics of various soup categories as you prepare a selection of satisfying bowls based on a variety of meats, legumes, and seasonal vegetables. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

SOUTH OF THE BORDER—MEXICAN FAVORITES NY Mar. 8, Apr. 5, or June 21; 9:30 a.m.–2:30 p.m., $250 TX Feb. 22, 9:30 a.m.–2:30 p.m., $250 Take a culinary tour of Oaxaca, Yucatán, Bajío, and the Gulf of Mexico in this one-day exploration of Mexican cuisine, one of the most dynamic and flavorful in the world. With an easy and fun approach, our chef will introduce you to the authentic cooking techniques, ingredients, and flavor profiles of Mexico. You’ll learn how to cook with chiles and other native ingredients while preparing traditional dishes such as enchiladas, pollo pibil, fish Veracruzana-style, salsas, guacamole, handmade tortillas, and other Mexican comfort foods. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

enthusiasts.ciachef.edu

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WEEKENDS AT THE CIA (cont.)

SPAIN AND THE WORLD TABLE

UNDER THE SEA

NY Mar. 15 or Apr. 26, 9:30 a.m.–2:30 p.m., $250

NY Mar. 8, Apr. 5, or June 7; 9:30 a.m.–2:30 p.m., $325*

CA Mar. 1 or May 3, 9:30 a.m.–2:30 p.m., $250 TX Mar. 22, 9:30 a.m.–2:30 p.m., $250 Experience one of Spain’s greatest culinary inventions—tapas! These incredibly satisfying small bites have become popular throughout the world, and now you can discover for yourself why they’re all the rage. In this hands-on course, you’ll explore the excitement, passion, and innovation of Spanish cooking and gain the culinary know-how and appetizing recipes to make tapas any time you have the urge. From simple finger foods to complex, hearty dishes, get ready to fall in love with Spain’s “little plates.” As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

NEW! SPRING IN THE HUDSON VALLEY NY Apr. 26, May 17, or June 21; 9:30 a.m.–2:30 p.m., $250 Farm-fresh produce…bountiful meat, fish, and dairy…outstanding wines…they’re all available right in the CIA’s own Hudson Valley backyard. Come experience springtime in this food lover’s paradise! You’ll sample seasonal products harvested and crafted by local purveyors, practice cooking techniques that best showcase the Valley’s regional ingredients, and use local products to create an assortment of flavorful dishes, from classic to innovative. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

Versatile, flavorful, healthy, and fast-cooking, seafood is the perfect centerpiece of any meal. It’s also deceptively simple to prepare, making it an ideal ingredient for cooks at all levels of experience. In this hands-on class, you will learn invaluable tips about selecting seafood and preparing delicious dishes at home. You’ll explore topics such as freshness indicators, handling and storage, fabrication techniques, appropriate cooking methods, sustainability, and nutrition. And you’ll use this information to prepare a variety of “local” shellfish and finfish. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home. Please note that all fish and seafood items fabricated in class will be available for you to take home. Portions will be vacuum packaged using the CIA’s industry-style vacuum system. Ice packs will be provided for travel. Please bring a medium-size cooler for transport. A cooler is required. *Cost of this course includes $250 for tuition and $75 for fish and seafood items fabricated in class.

VEGETARIAN CUISINE NY Mar. 15, Apr. 26, or May 17; 9:30 a.m.–2:30 p.m., $250 TX Mar. 29, 9:30 a.m.–2:30 p.m., $250 In this class, produce rules! Through discussions, product identification, tasting, and hands-on production, you will learn to prepare a range of dishes where vegetables are at the center of the plate. You’ll create delicious classical and contemporary vegetarian preparations that ensure a healthier meal—without sacrificing flavor. And you will also discover a variety of lesser-known vegetables. The highlight of the class is a collaborative meal you will prepare with fellow students. As a participant in this class, you will receive a CIA logo apron and a CIA cookbook to take home.

DID YOU KNOW…? Even fried chicken can be made healthier. Try using an egg wash made of egg whites and skim milk, coating the chicken in whole wheat bread crumbs with some quick oats mixed in, and pan frying in olive oil.

NY Hyde Park, NY

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CA St. Helena, CA

TX San Antonio, TX 1-888-995-1699

CIA SAMPLINGS

GRILLING SECRETS

In these interactive demonstration-style classes, your CIA chefinstructor will focus on a specific culinary subject. You’ll learn new techniques as you watch tasty dishes come together right before your eyes—and you may even be invited to jump in to help! At the conclusion of class, you’ll enjoy a tasting of the delectable dishes prepared.

CA June 14, 10:30 a.m.–12:30 p.m., $95

COOKING WITH WINE

Have you ever put a beautiful piece of food on the backyard barbecue only to have a good portion stick to the grill? Leave those days behind, and come learn the simple yet crucial techniques every grill master knows. Our chef-instructor will show you how to create perfect crosshatch marks; a crisp, flavorful exterior; and a moist, delicious interior on all your favorite grilled foods.

CA Mar. 8, 10:30 a.m.–12:30 p.m., $95

THE POWER OF SAUCES

In this class, we’re not talking about enjoying a glass of wine while you cook…we mean reserving some for your recipes! That’s because wine is more than just an accompaniment with dinner; as an ingredient, it can add complex flavor to your dish. Find out how, as your instructor guides you through some of the many delicious ways you can add a little more wine to your meals—and your life.

CA July 19, 10:30 a.m.–12:30 p.m., $95

EGGS-TRAORDINARY COOKING CA Jan. 25, 10:30 a.m.–12:30 p.m., $95 Experience the versatility of an ingredient that has inspired chefs the world over—the humble egg. In this class, you’ll learn techniques for poaching and beyond as we discover the unique capabilities eggs have to offer. Be prepared to break out of the eggs-for-breakfast-only rut and take them into prime time!

FRYING FEARLESSLY CA May 10, 10:30 a.m.–12:30 p.m., $95 Frying. It sounds easy enough…until you do it for the first time. The truth is, the frying process can be messy and daunting. But all you need to get your frying just right is a little finesse, and our chefs can help get you get there. Come learn helpful tips and the proper procedure for frying a variety of foods. Before you know it, you’ll be creating perfect, crispy deliciousness—fearlessly!

There’s nothing quite like a sauce to transform dinner into a true dining experience. Whether your sauce is simple or ambitious, and no matter which ingredients or method you use, the purpose of this culinary mainstay is to contribute flavor, color, and texture and enhance the food it’s paired with. Come discover the power of sauces, as you learn how to artfully and thoughtfully apply a few basic sauce-making skills.

“My wife, daughter, and I had a fabulous time at Grilling Secrets, and I now have many new ideas on how to improve my game when grilling at home.” —Karl Olsen, Ft. Collins, CO

GREAT GRAINS CA Feb. 8, 10:30 a.m.–12:30 p.m., $95 You’ve probably heard how beneficial it is to fill your diet with whole grains, but how do you go about preparing them? Our chef will demonstrate how you can creatively use a few of the more than 8,000 different species of grains in your everyday life. With so many grains to choose from, you’ll never run out of exciting new ways to round out your plate with goodness.

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WINE AND BEVERAGE EXPLORATIONS

Explore the World in a Glass

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The World of Wines and Beverages In a week or just a few hours, we’ll give you the foundation of knowledge to understand the basics and the nuances of wines and beers—elevating your confidence and enjoyment.

THE MARRIAGE OF FOOD AND WINE WITH CHEF JOHN ASH (FORMERLY A JOURNEY INTO SENSORY AWARENESS— FOOD AND WINE PAIRING)

CA Jan. 26, Feb. 23, Mar. 23, Apr. 6, May 25, June 22, July 6, or Aug. 3; 1:30–4 p.m., $95

FOOD AND WINE PAIRING 101 NY Apr. 5, 3–5:30 p.m., $125

Join us as we explore the fundamentals of marrying wine with food. Whether the goal is to complement or contrast flavors, you will learn how to select the best wine for a meal. The day begins with a lecture on food and wine pairing basics and concludes with a wine and cheese tasting where you can practice the principles learned in class.

Spend a fun afternoon exploring and refining your culinary sensory abilities. During this class, award-winning chef and educator John Ash will review the dynamics of how we taste, and then dive into an interactive exploration of how food and wine work with each other. You’ll come away with some basic templates to operate from to help you put food and wine together successfully. And you’ll gain a much better understanding of how to make positive matches happen, whether you’re dining at a restaurant or in your own home.

As a participant in this class, you will receive a copy of the CIA’s WineWise.

GRAIN, WATER, AND HOPS—THE BASICS OF BEER

TX Feb. 1 or May 3, 11 a.m.–1:30 p.m., $125

AN INTRODUCTION TO BEER

(FORMERLY TASTING BEER LIKE A PRO—GETTING STARTED)

CA Jan. 25 or May 10, 10 a.m.–12:30 p.m., $95

NY Apr. 26 or June 21, 3–5:30 p.m., $125 With more than 1,900 breweries in the United States, the beer world is more complex than ever before. Ale, lager, Porter, lambic, and black IPA are some of the styles of beer that people are enjoying. In this class, you will explore how beer is made, discuss the different styles of beer, and learn about craft brewers and imported beer. You’ll also enjoy a guided sensory evaluation of beers from around the world, along with some light snacks.

With the recent upsurge of craft breweries in America has come a newfound respect for the “working man’s drink.” Artisan beer is a complex beverage that, much like wine, may be evaluated in terms of color, aroma, mouthfeel, and finish. In this introduction to beer, we’ll explore a selection of beer types, from lighter tasting to heavier, “hoppier” varieties. We’ll also discuss how beer is made, sample a range of domestic and imported brews, learn beer tasting techniques, and gain an appreciation of beer and food pairing.

AN INTRODUCTION TO WINE NY Mar. 8 or May 17, 3–5:30 p.m., $125 TX Jan. 25 or Apr. 26, 11 a.m.–1:30 p.m., $125 The complex world of wine can be intimidating—even overwhelming—but after completing this course, you will feel much more knowledgeable about and comfortable with this fascinating subject. Through discussions and guided tastings, you will explore wine topics ranging from the grape varietals of the world to the type of vessel used to ferment wine.

“Food and Wine Pairing 101 was a fun and informative class in a great setting. Can’t wait to take another!” —Steve Stabile, Wappingers Falls, NY

As a participant in this class, you will receive a copy of the CIA’s WineWise.

PLEASE NOTE: Wine and Beverage Explorations classes are open to students 21 years or older.

NY Hyde Park, NY enthusiasts.ciachef.edu

CA St. Helena, CA

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WINE AND BEVERAGE EXPLORATIONS (cont.)

TASTING WINE LIKE A PRO—GETTING STARTED CA Jan. 18, Mar. 22, Apr. 26, May 24, June 28, July 26, or Aug. 23; 10 a.m.–12:30 p.m., $95 TX Feb. 8, 11 a.m.–1:30 p.m., $95 How do wine professionals approach a glass of wine? Winemakers, restaurant sommeliers, merchants, critics, judges, and other professionals all use common techniques when tasting wine. Learn firsthand how you can do the same! During this class, you’ll learn proper tasting techniques, important wine attributes to note, and fundamental aromas and tastes that determine quality in wine. You’ll be tasting like a pro in no time flat!

TASTING WINE LIKE A PRO—THE CLASSIC GRAPES CA Mar. 8 or July 12, 10 a.m.–12:30 p.m., $95 TX Mar. 22, 11 a.m.–1:30 p.m., $95 It’s estimated that there are more than 5,000 different wine grape varieties growing around the world, but only about a dozen have risen to a status of being considered great. During this class, you’ll explore the basic profile of some of the world’s finest grapes. You’ll taste and understand the terms and vocabulary commonly used to describe these varieties loved around the world. Some grapes make better wine than others…come discover why!

TASTING WINE LIKE A PRO—GRAPE DISCOVERIES CA June 14, 10 a.m.–12:30 p.m., $95 Many great wines around the world have only been known to the locals who grow the fruit and make the wines. But times are changing! Quality winemaking is at an all-time high, and there are dozens upon dozens of grape varieties that are capturing the imagination of winemakers, sommeliers, importers, and consumers alike. Join us to taste and discover some of our favorite and trendsetting “new kids on the block.”

TASTING WINE LIKE A PRO—THE WINEMAKER’S MAGIC CA Feb. 8, Apr. 12, or Aug. 9; 10 a.m.–12:30 p.m., $95 TX Mar. 29, 11 a.m.–1:30 p.m., $95 Great grapes make great wine…but the winemaker has a few tricks up his sleeve as well! As a wine lover, understanding the methods used to produce wines of various styles is half the fun. How did that wine become so rich and smooth? How did those bubbles get in that bottle? Sweet and strong at the same time…how’d that happen? During this class you’ll taste and learn why you enjoy your favorites, while discovering an “ah-ha” or two along the way!

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CA St. Helena, CA

WINE LOVERS BOOT CAMP—BECOME WINE WISE (FORMERLY BASIC TRAINING)

CA Jan. 15–19, Mar. 24–28, June 23–27, or July 21–25; 9 a.m.–4 p.m.,* $2,195 Get ready for five fun-filled days that will take your wine knowledge to new heights and kick-start your exploration of the fascinating world of grape varieties, terroir, winemakers, and, above all, flavor. In the company of fellow wine aficionados and with the expert guidance of the CIA’s wine faculty, you will elevate your enjoyment of wine as a regular part of your lifestyle. You will get to know the personalities of the wines made from the world’s major white and red wine grapes. You’ll also walk in the vineyards and visit a winery to understand the impact of “place” on a wine and discover how winemakers influence a wine’s style, flavor, and price. And through guided professional-style tastings, you will learn how to evaluate a wine and explore the basic principles of successful wine and food pairing. To wrap up your adventure, you and your fellow Boot Campers will even prepare a delicious meal and pair each course with wines to enjoy together and celebrate your newfound knowledge and achievement. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants Please note: This class is open to students 21 years and older. Please see page 51 for dress code.

“Tasting Wine Like a Pro—Getting Started was great, and just what we were looking for. It was fun and informative, and the 21/2 hours seemed like 15 minutes.” —Bob and Margaret Lee, Freer, TX

TX San Antonio, TX 1-888-995-1699

COMING THIS FALL! NEW! WINE LOVERS BOOT CAMP—HARVEST EDITION CA Aug. 27–29, Sept. 3–5, or Sept. 13–15, 9 a.m.–4 p.m.,* $1,325 This is a special class we can only run during the few crucial weeks of the year when Napa Valley kicks into high gear: vintners measure brix, vineyard managers check the early morning picking temperatures, and winery owners imagine that this will be the best harvest ever. At the same time that you’re learning to taste wines “like a pro” from our expert wine faculty, you’ll be getting an insider’s view into what makes the Napa Valley one of the most important wine regions in the world. You’ll see the process of turning grapes to juice to wine with the very winemakers who make our region so famous. It’s a once-in-a-lifetime chance to fully understand what makes the 2014 vintage in Napa Valley unique. You’ll learn through a combination of instruction and tasting exercises in our sensory classrooms and field trips to wineries that are in the midst of producing wines from the grapes that have just been harvested. You may see and taste sparkling, white, red, and/or dessert wines in the making while they’re being crushed, pressed, and fermented, depending on the weather during the days of your class. You’ll leave with a new appreciation of the science, common sense, and superb instinct that goes into producing the very best of what nature gives us each year. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants. Please note: This class is open to students 21 years and older. Please see dress code at right.

Dress Code for Wine Lovers Boot Camps The dress code for these courses is business casual. Blue jeans, shorts, tank tops, and open-toed sandals are not permitted. When visiting vineyards and wineries, sturdy, flatsoled 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.

WINE LOVERS BOOT CAMP—TASTE LIKE A PRO CA Feb. 8–9, Mar. 8–9, Apr. 7–8, May 3–4, June 14–15, or July 10–11; 9 a.m.–4 p.m.,* $895 Brawny or delicate? Buttery or spicy? Grassy or oaky? If you’ve always been a little mystified by how professionals describe and compare wines, you’re not alone. This class is all about showing you how to put wine into words, by applying the same systematic process for tasting, evaluating, and remembering wines that the pros use. You will learn everything from tasting techniques to the quality characteristics of wine, whether it’s one of the world’s classic grape varieties or “the next big thing.” Engaging all of your senses, you’ll taste and experience the personalities and profiles of the world’s classic white and red grape varieties and learn how to describe the wines made from them. Along the way, you’ll discover how the choices made by winemakers—such as the fermentation method and the way the oak barrels are used—impact a wine’s flavor. You’ll come away from this Boot Camp with the tools you need to purchase, taste, and enjoy wine as you never have before. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants Please note: This class is open to students 21 years and older. Please see above for dress code.

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WINE AND BEVERAGE EXPLORATIONS (cont.)

WINE LOVERS BOOT CAMP—WINE AND DINE CA Feb. 14–16, Apr. 23–25, June 11–13, or Aug. 19–21; 9 a.m.–4 p.m.,* $1,325 Is wine and food pairing an art or a science? It’s both! While successful pairings are in part a matter of personal taste and experience (the art), there are also principles, techniques, and physiological realities behind them (the science). Wine and food are meant for each other, and in this interactive course, you’ll discover why some marriages are magical and others…not so much. You will learn how to identify, evaluate, and make the most of the unique flavors, textures, and aromas of a variety of wines and foods. And you’ll hear how variables such as cooking methods, flavor profiles (for example, which wines go best with Mexican/Thai/Mediterranean food?), and tastes like saltiness, sweetness, and bitterness affect the success of a pairing. Most important, you’ll return home with the skills and confidence you need to create satisfying—and oftentimes surprising—matches, whether for dinner, your next party, a picnic, or just your own pure enjoyment. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants Please note: This class is open to students 21 years and older. Please see dress code information on page 51.

THE SECRETS OF NAPA WINE— IN JUST 11⁄2 HOURS Would you like to take a taste of CIA wine education? Come try one or more of our Exploring Napa Valley Wines classes and experience the Valley’s wine culture. Join us in our new space in downtown Napa for short-yet-enlightening classes taught by the CIA’s wine experts. Exploring Napa Valley Wines CIA Wine Studies Annex 500 First Street, Napa, CA (Next to Oxbow Public Market) Learn more and sign up at cia.localwineevents.com.

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TX San Antonio, TX 1-888-995-1699

A SWEET & SAVORY EXPERIENCE Come visit our popular bakery cafés! Each one offers its own unique twist on café lunch favorites, crusty breads, and decadent desserts—all with the exceptional quality the CIA is known for around the world.

Apple Pie Bakery Café (New York Campus) The Bakery Café by illy (California Campus)

No reservations needed…sweet!

For café hours and menus, visit www.ciarestaurants.com. ©2013 The Culinary Institute of America

Make Your BBQ the Best Ever Before you know it, it’ll be backyard party season. And what says summer better than barbecue…and pie? We’ve got the makings of both for you, with ribs from our new book, Low & Slow, and a tasty pie from Pies and Tarts.

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Recipe These are wet, sticky, messy ribs that are beautifully glazed with sauce during cooking. Additional sauce may be served on the side. Rinse the ribs under cool running water and dry them thoroughly. Trim any excess fat from the meat side of the ribs. On the bone side, grasp the silverskin (see Chef’s Note) from the inside of the ribs and pull it off. Slather all sides of the ribs with the prepared mustard; this will help the dry rub stick better. To make the dry rub: Combine the sugar, onion powder, mustard powder, garlic powder, salt, paprika, cinnamon, thyme, and cayenne in a bowl. Rub the mixture evenly onto all sides of the ribs. (Generally 1⁄2 ounce of rub is adequate per 1 pound of ribs.) Reserve any extra dry rub. Allow the ribs to sit at room temperature for at least 30 minutes, or wrap the ribs in plastic wrap and refrigerate overnight. Overnight is best, but then the ribs will need to be removed from the refrigerator and allowed to warm slightly at room temperature before placing them in the cooker. If the ribs are wet after refrigeration, they can be sprinkled with a little of the reserved dry rub. To make the mist: Combine the apple juice, vinegar, and Worcestershire sauce in a food-grade spray bottle.

Kansas City Wet-Style Barbecue Pork Spareribs Makes 6 servings 6 to 8 pounds pork spareribs, baby back or St. Louis-style cut 1 cup prepared yellow mustard DRY RUB 1⁄2 cup packed brown sugar 1⁄4 cup onion powder 1⁄4 cup dry mustard powder 3 tablespoons plus 1⁄2 teaspoon garlic powder 2 tablespoons kosher salt 1 tablespoon smoked Spanish paprika 2 teaspoons ground cinnamon 1 teaspoon dried thyme 1⁄2 teaspoon cayenne pepper MIST 11⁄2 cups apple juice 1⁄2 cup apple cider vinegar 2 tablespoons Worcestershire sauce 1 quart prepared barbecue sauce

enthusiasts.ciachef.edu

To prepare the smoker or grill for barbecuing, bring the temperature to 225 to 250 degrees F, fill the water pan, and develop a light smoke. It’s very important to maintain the proper temperature, so keep the smoker temperature in the 225- to 250degree F range with a small amount of light smoke escaping. Place the pork in the smoking unit. This will cool the unit off, so it may require some adjustments to get the temperature to settle back into the 225- to 250-degree F range. Try to avoid unnecessarily opening the smoker; it’s best to try to go without opening it for an hour or so at a time. Each time you open the cooking unit, heat is lost and the cooking time is extended. When it is necessary to open the smoker, try to do everything at once: add fuel, add smoking material, and check the water pan. (Keeping the water pan from drying out is vital to maintaining temperature and the proper moist cooking environment). When you have to open the smoker, also take advantage of the opportunity to spray the pork with the mist mixture. This will keep the surface of the pork moist and provide flavor during the lengthy cooking process. When the meat has started to pull down on the bone about inch, brush the ribs with the barbecue sauce, and continue to cook until the ribs are fork-tender, about 30 minutes more. The total cooking time will be 3 to 5 hours. Remove the ribs from the smoker, and allow to rest for 10 minutes before slicing into individual ribs.

1⁄4

Chef’s Note: Remove silverskin by sliding a knife under the membrane anywhere along the rack. It may be resistant in some areas, so try another spot if necessary. Lift the silverskin and loosen it with the knife until you can grab it with a paper towel. Pull it off the ribs; it should peel away in one large sheet, but if it breaks, use the knife to restart at another section. Source: Low & Slow (see page 62)

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Recipe A rich orange-colored custard pie with a smooth yet light custard and a hint of mild cinnamon spice. We recommend pairing this pie filling with our Cookie-Crumb Crust made with slightly spicy gingersnaps. Preheat the oven to 400 degrees F and set the rack in the lowest position. Cut off the ends of the sweet potatoes and place them on a baking sheet or in a roasting pan. Bake for about 1 hour, or until the potatoes are tender. Remove from the oven and let cool. Peel the potatoes and place the flesh in the bowl of a food processor fitted with the steel blade. Process until smooth. (Alternately, purée the potatoes with a handheld immersion blender.) Add the melted butter, sugars, eggs, egg yolk, milk, vanilla, cinnamon, nutmeg, and salt to the food processor and process until smooth. Pour the filling into the prepared, still-warm pie crust. Bake for 45 to 50 minutes, or until the filling has set 3 inches from the edge but the center of the filling is still slightly wobbly. Remove the pie from the oven and place it on a cooling rack. The center of the filling will continue to solidify as the pie cools.

Sweet Potato Pie Makes one 9-inch pie 2 to 3 medium sweet potatoes 4 tablespoons unsalted butter, melted 1⁄4 cup sugar 1⁄4 cup light brown sugar, packed 2 large eggs 1 egg yolk 3⁄4 cup milk 1 teaspoon vanilla extract 1⁄2 teaspoon ground cinnamon 1⁄4 teaspoon freshly grated nutmeg 1⁄2 teaspoon salt

Chill the pie in the refrigerator for at least 4 hours before serving. Serve topped with fresh whipped cream.

COOKIE-CRUMB CRUST This master crumb crust recipe can be made with a variety of cookies, including oatmeal, gingersnap, chocolate, and sugar cookies. Be sure to select crispy, dry cookies and avoid soft or filled ones so that the crust holds together. Make sure the cookies are finely ground, and do not shake or pack the crumbs when measuring them.

Makes one 9-inch pie crust 6 tablespoons unsalted butter, melted and cooled 11⁄4 cups finely ground cookie crumbs 2 tablespoons sugar Preheat the oven to 350 degrees F. Using a pastry brush, lightly coat a pie or tart pan with the softened butter and dust it with flour. Set aside. Place the crumbs in a bowl and add the sugar and melted butter to the mixture. Mix thoroughly until all the crumbs are moistened. Squeeze some of the mixture in your hand. If it holds together in a clump, it is thoroughly mixed. Using your fingers, press the crumb mixture evenly over the bottom and up the sides of the prepared pie pan. This crumb mixture will remain dry and sandy prior to baking. Chill in the refrigerator for 30 minutes to 1 hour, or until firm. Bake for 8 to 10 minutes, or until lightly browned, or fill unbaked as directed in the pie or tart recipe. Source: Pies and Tarts (see page 63)

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BOOKS AND DVDs

Bring the CIA Experience Home

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BOOKS AND DVDs (cont.)

BOOKS ARTISAN BREADS AT HOME WITH THE CULINARY INSTITUTE OF AMERICA $34.95 Learn to master the art of baking delicious artisan breads at home. This addition to the CIA’s “At Home” series is perfect for home bakers who want to go beyond the basics to create delectable artisan breads. Backed by the expertise of the CIA, in this book Chef Eric Kastel leads readers through simple and challenging recipes, including baguettes, peasant bread, ciabatta, cheddar onion rye rolls, coffee cake, and even sourdough. Featuring troubleshooting tips and nearly 170 full-color photos of techniques and finished breads, the book covers the basics of bread making as well as advanced techniques—from lean dough breads and rolls to flat breads and enriched doughs. Additional features include ingredient details, easy-to-understand terminology and definitions, and a comprehensive equipment guide. Artisan Breads at Home is a must-have for home bakers who want to take their baking to the next level of complexity and taste.

A TAVOLA! RECIPES AND REFLECTIONS ON TRADITIONAL ITALIAN HOME COOKING $29.95 Life unfolds around an Italian table. It is no accident that some of the most exciting changes to the culinary scene in this country owe a debt of gratitude to the Italian influence: respect for seasonal foods; a passion for handcrafted, high-quality ingredients from olive oil to wine and cured meats to cheeses; and delight in the flavors and textures of a well-planned and perfectly cooked meal. While Italian cooks don’t always agree on the finer points, there is a lot of common ground (and common sense) to discover in Chef Giovanni Scappin’s recipes for the quintessential Italian dishes featured in this exciting book. Throughout its pages you will find both treasured family recipes and “new” dishes inspired by New World foods handled with an Old World sensibility. From a broad assortment of antipasti and satisfying breads to hearty stews, braises, and simple one-pot dishes—as well as memorable desserts—you’re sure to enjoy A Tavola!

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BAKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA $40 Baking at Home allows curious home bakers to follow in the footsteps of the graduates of the country’s leading culinary college. The chefs of the CIA have distilled the best of their teaching into these pages, offering clear explanations of essential baking methods that will broaden your understanding of how baking really works. The streamlined recipes and dozens of how-to photographs enable you to dive in and gain the hands-on practice that is an essential part of the baking and pastry arts. You’ll begin to understand how all the pieces fit together, whether you’re creaming butter to make citrus shortbread or a multilayered chocolate sabayon torte, or cooking sugar into caramel for an elegant coffee pot de crème or a crunchy nut brittle.

BAKING BOOT CAMP: FIVE DAYS OF BASIC TRAINING $29.95 The tremendously popular CIA Boot Camp courses help food enthusiasts take their skills to a whole new level, offering hands-on, intensive instruction with some of the world’s most talented chef-instructors. In Baking Boot Camp, Julia Child Award-winning cookbook author Darra Goldstein takes you along as she makes her way through two demanding Boot Camp courses—where the fatigues are chef’s whites and the weapons of choice are whisks, piping bags, and a bench scraper. Ms. Goldstein chronicles her progress through each day of the baking and pastry courses, bringing to life the intensity, rigor, and camaraderie that set Boot Camps apart from other cooking classes. Along the way, she reveals the tips and tricks of baking and pastry pros, sharing their fascinating insights on everything from the importance of weighing all ingredients to the secrets of perfect puff pastry. To help you put these lessons to work in your own kitchen, the book includes nearly 80 delicious Boot Camp recipes—everything you need to start using professional techniques and embark on a lifetime of baking success.

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BISTROS AND BRASSERIES: RECIPES AND REFLECTIONS ON CLASSIC CAFÉ COOKING $29.95 Bistro cuisine takes its inspiration from the classic repertoire of every self-respecting French home cook, from simple soups and salads to apéritifs and fromages. Whether you’re looking for a bit of French flair or a serious bistro experience, you’ll find the recipes—and your own inspiration—within Bistros and Brasseries. Enjoy, in your own dining room, such quintessential bistro dishes as plateau fruits de mer and raclette, as well as a host of other appetizers. Fill your home with the aroma of the great French stews, including blanquette de veau, carbonnades de flamande, and boeuf bourguignon. Transform fresh cream, eggs, seasonal fruit, and other staples of the French larder into clafouti, tarte à la rhubarbe, merveilles, and beignets—the kitchen desserts for which bistros and brasseries are famous. No matter which recipe you choose, Bistros and Brasseries helps you capture the essence of the authentic French bistro experience.

BREAKFASTS & BRUNCHES $35 It’s often said that breakfast is the most important meal of the day. Yet, for many people, breakfast consists of a cup of coffee and a donut on the way out the door. Breakfasts & Brunches from The Culinary Institute of America shows you how to do the morning meal right, with recipes ranging from classic favorites such as buttermilk pancakes, banana bread, and biscuits with sausage gravy to sumptuous brunch fare like smoked cheddar and thyme muffins or grilled quail with avocado, tomato, and corn salad. We’ve selected and tested more than 175 recipes from our kitchens and included over 100 photographs to help you prepare satisfying, nutritious, and wholesome selections for breakfast and brunch. Breakfasts & Brunches will help you handle any meal situation, whether it’s a family breakfast on a busy weekday morning or an elaborate Sunday brunch.

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CHOCOLATES AND CONFECTIONS AT HOME WITH THE CULINARY INSTITUTE OF AMERICA $34.95 The home candy maker’s guide to creating stunning chocolates and confections, Chocolates and Confections at Home offers detailed expertise for anyone who wants to make truly amazing homemade confections and candies. The CIA and baking and pastry arts professor Peter Greweling provide recipes and techniques for making even the most ambitious treats. Richly illustrated with more than 150 full-color photos, this inspiring book offers details on chocolates, truffles, toffees and taffies, fudge and pralines, marshmallow, jellies, nuts, and much more. In addition, Chocolates and Confections at Home includes ingredient and equipment information, packaging and storage practices, and troubleshooting tips for common preparation issues. This is the ideal resource for anyone who wants to graduate from chocolate chip cookies to more decadent delights.

COOKIES AT HOME WITH THE CULINARY INSTITUTE OF AMERICA $34.99 In the tradition of Chocolates and Confections at Home comes Cookies at Home, featuring chewy, crispy, rich, and crunchy cookies and offering information about basic cookie-making techniques, equipment, and ingredients. The recipes range from quick and easy chocolate chip cookies and fudge brownies to creative cookies that will delight and inspire your guests, such as lemon meringues and French macaroons. With beautiful full-color photography throughout, Cookies at Home offers easy instructions and features nearly 100 recipes with stepby-step techniques. No matter what kind of cookies you love, from Triple Chocolate Cookies to a festive gingerbread house, this book will help you take these home-baked favorites to new and delicious heights.

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BOOKS AND DVDs (cont.)

COOKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA $40 Now everyone can learn from the best, thanks to Cooking at Home. This complete—and completely approachable—reference brings professional culinary knowledge into your own kitchen. From mastering the art of the soufflé to thickening soups with roux and slurry, you’ll learn insider tips and essential techniques, including dozens of step-by-steps with detailed instructions and photographs that clearly show both what to do and how to do it. Cooking at Home is a treasury of more than 200 delicious and easyto-make recipes, including such tempting fare as beef satay with peanut sauce, roasted stuffed swordfish, pasta primavera with basil cream sauce, lobster tortellini in a coconut curry broth, a Grand Marnier parfait, fresh ginger granita…the list goes on. You’ll delight in preparing and presenting these and many other elegant, delectable recipes.

COOKING FOR ONE $24.95 Cooking for one can be simple and easy. Chefs Mark and Lisa Erickson apply their passion for food and their professional experience to create the satisfying, healthy, flavorful meals shared in this book. Simple shopping, advance cooking, and menu planning strategies make it easy to cut down on waste and simplify busy nights. You’ll find recipes for things you might not expect, including cookies, chocolate fondue, pizza, and a savory soufflé, as well as global dishes such as Asian-inspired fish and noodle recipes, Indian curry, and Vietnamese salad rolls. Use their simple strategies and techniques for shopping to get the most from the ingredients you buy. Delivered in a give-and-take, his-and-hers style, Mark and Lisa have plenty of practical advice about changing the prospect of cooking for one into something you will look forward to at the end of a busy day.

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CULINARY BOOT CAMP: FIVE DAYS OF BASIC TRAINING $29.95 In Culinary Boot Camp, Julia Child Award-winning cookbook author Martha Rose Shulman shares the secrets of The Culinary Institute of America’s popular week-long Boot Camp course— five days of dynamic, hands-on instruction in cooking basics that helps teach the non-professional cook to think like a chef. Culinary Boot Camp takes readers through the essentials of kitchen terms, knife skills, and cooking techniques (including sautéing, roasting, broiling, grilling, braising, stewing, poaching, and steaming), plus plate and platter presentation, wine and food pairings, and more. Ms. Shulman’s entertaining and compelling narrative of the Boot Camp experience, coupled with 75+ recipes and a wealth of invaluable culinary information, will give readers a “step up” in the kitchen as they embark on a vicarious basic training adventure at one of the nation’s finest professional cooking colleges. For more Boot Camp, see our DVD on page 65.

THE CULINARY INSTITUTE OF AMERICA COOKBOOK $39.95 No matter what the culinary occasion— planning a Sunday brunch, adding some gourmet glamour to weekday dinners, doing a little backyard grilling, or gathering together for a comforting, familyfriendly, one-dish meal—The Culinary Institute of America Cookbook has just what you’re looking for. We’ve selected more than 300 recipes from among our all-time favorites and organized them into chapters devoted to soups, salads and starters, light fare, entrées, side dishes, breakfasts and brunches, and baked goods and desserts. And this exciting cookbook is more than just a collection of our favorite recipes. With an array of illustrated techniques, you’ll learn to cook the way the professionals do, whether you want to master the finer points of creamy risotto or learn to build a perfect coal fire. Look through our tables to find cooking times for grains and legumes, the ideal cooking method for your favorite cut of meat, or grilling times for everything from beef to bananas.

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THE DIABETES-FRIENDLY KITCHEN $29.99 While most diabetes cookbooks are just collections of basic and uninspired recipes that merely get the job done, this one takes cooking for diabetes to new and delicious heights. With high-quality, wholesome ingredients and chef-inspired cooking techniques, these satisfying recipes meet the needs of diabetics without giving up flavor or fun. Though managing blood glucose levels requires giving up some ingredients, even the most discerning foodie will love these delicious recipes. Written by the CIA’s top nutrition and diabetes expert, the book also features nutritional guidelines, healthy cooking techniques, and smart lifestyle choices.

NEW! ENTERTAINING: RECIPES AND INSPIRATIONS FOR GATHERING WITH FAMILY AND FRIENDS $34.99 This fun and informative guide provides everything you need to plan and pull off unforgettable get-togethers—from important formal events to simple, casual affairs with friends. Packed with plenty of recipes for perfect party foods, as well as helpful advice on planning, decorating, and serving, Entertaining features tips and techniques for virtually any occasion, whether the food is the focus of the event or just a little perk. When it comes to cooking, you know what to expect from the experts at the CIA— fantastic flavors, incredible presentations, and down-to-earth cooking advice. Now you can add home entertaining to the list as well.

GLUTEN-FREE BAKING WITH THE CULINARY INSTITUTE OF AMERICA $18.95 In past years, people with gluten sensitivities had to give up their favorite wheat-based treats like gooey cinnamon buns, crusty French bread, and savory pizza. But thanks to Chef Richard Coppedge of the CIA, that is no longer the case. In Gluten-Free Baking and the companion DVD (page 65), he shows people with celiac disease and gluten sensitivities—as well as those simply interested in living a gluten-free lifestyle—how they can bake their delicious favorites.

GOURMET MEALS IN MINUTES $40 The CIA text Gourmet Meals in Minutes teaches you how to prepare a wide variety of dishes the same way our graduates did—by mastering the fundamentals. Step-by-step instructions guide you through techniques for preparing all kinds of dishes, from soups, salads, and appetizers to meats, poultry, seafood, vegetarian fare, and desserts. Learn the secrets of how to streamline your work in the kitchen, keep your pantry well-stocked, organize your tasks and equipment, reduce cleanup, and enhance the flavor of any meal. With more than 200 recipes and over 125 full-color photographs, this cookbook will show you how to present food that is as attractive as it is flavorful—in a matter of minutes.

GRILLING $40 The pages of The Culinary Institute of America Grilling book will transport you around the culinary globe. Head to Mexico for Baja-style fish tacos, Jamaica for jerked pork chops, and Greece for spicy lamb kebabs. Next, you’re on to Morocco for grilled honey-spiced chicken roast and Pakistan for Pakistani-style lamb patties. Your grilling journey continues to the Far East with tandoori-style chicken with yogurt masala, grilled shrimp paste on sugar cane, and beef teriyaki. And of course, there are plenty of recipes emanating from backyards all across the United States. Grilling is packed with more than 175 tantalizing recipes highlighting exotic flavors from many different regions of the world, along with nearly 100 full-color photographs and helpful step-bystep instructions and preparation tips from the world-famous kitchens of the CIA.

Features include Chef Coppedge’s five unique gluten-free flour blends, tips on working with and storing gluten-free baked goods, and more than 125 easy, mouthwatering recipes. Now everyone will be able to create pies, tarts, cookies, brownies, savories, and pastries to tempt any palate, gluten-sensitive or not!

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BOOKS AND DVDs (cont.)

HEALTHY COOKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA $34.95 Flavor is the key to great-tasting food, and modern healthful cooking never skimps on it. Healthy Cooking at Home explores the global pantry to include a wide variety of flavorful ingredients, from aromatic lemongrass and zesty roasted tomatoes to savory wild mushrooms and smoky ancho chiles. Delicious, healthy home cooking is within your grasp with this gorgeously illustrated cookbook. Packed with detailed cooking techniques, up-to-date information on healthy ingredients, more than 200 expert-tested recipes, and even guidance on how to stock your pantry, Healthy Cooking at Home makes fantastic, nutritious daily meals accessible for home cooks of any skill level. Whether you want something quick and simple like Black Bean Burgers, or an extravagant dinner of Grilled Quail Wrapped in Prosciutto with Figs and Wild Mushrooms, Healthy Cooking at Home has the right recipe for the occasion. This book will forever change the way you eat and how you cook.

HORS D’OEUVRE AT HOME WITH THE CULINARY INSTITUTE OF AMERICA $29.95 Hors d’Oeuvre at Home applies a thorough, comprehensive approach to hors d’oeuvre, giving you all the information, inspiration, and recipes you need to prepare a dazzling array of bite-sized treats for any occasion. The book includes more than 150 recipes for an ample selection of stylish hors d’oeuvre, along with background information, serving suggestions, ideas for recipe variations, and advice on selecting high-quality store-bought items. Throughout, 40 vibrant full-color photos illustrate techniques and capture the appeal of the finished dishes. With the professional-caliber guidance and recipes in this text, you can prepare an enticing array of hors d’oeuvre that will impress your guests and rival that of any caterer.

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ITALIAN COOKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA $34.95 This is authentic Italian cooking made easy. A sumptuously photographed guide to cooking all things Italian in the home kitchen, this book will win over both beginning and experienced cooks with its inventive recipes and detailed guidance from the experts at the CIA. Covering a variety of dishes, from snacks to pickles to pasta to dessert, Italian Cooking at Home is the perfect primer for preparing fresh and flavorful Italian cuisine. Whether it’s rustic focaccias, long-simmered soups, or entrées with aromatic herbs, the recipes— accompanied by wine suggestions—are irresistible. More than 150 amazing, approachable Italian dishes are included, along with step-by-step cooking techniques and plenty of inspiration.

NEW! LOW & SLOW $19.99 Low & Slow is the book for anyone who’s ready to go beyond grilling and master the craft of traditional barbecue. And braising and slow roasting, too—together, the three pillars of low and slow cooking. With Low & Slow, you’ll learn to apply the magic of low heat and long cooking times to transform tough cuts of meat into juicy, flavorful finished dishes. Make the most of every cut of meat any time of year, whether you’re braising a pot of short ribs, barbecuing beef brisket in the backyard, or slow-roasting lamb in the oven. Plus, there are chapters on homemade rubs and sauces and enough sides to accompany every meal. If you’re passionate about cooking meat, this may be the only cookbook you’ll ever need.

MEDITERRANEAN COOKING $34.99 Mediterranean Cooking embraces the region’s most well-known ingredients, cooking methods, and flavor profiles, “puts them in a big stock pot,” and stirs. The book features more than 100 all-new, beautiful full-color photographs and 175 mouthwatering recipes that combine the Mediterranean flavor profile in delicious ways. The recipes also feature detailed information to educate readers in an approachable way about the variety of techniques and flavors in the book so they can incorporate them into their home menus.

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THE NEW BOOK OF SOUPS $35 With more than 160 new and improved recipes, The New Book of Soups is the home cook’s ultimate guide for the preparation of delicious soups and stews. This latest edition contains all the recipes you’ve come to enjoy from the original Book of Soups, plus 30 brand-new recipes and more than 130 new fullcolor photographs. Chapters on stews as well as shopping for soup ingredients (a valuable resource for planning your trip to the market) have also been added. In addition to the broad assortment of recipes, additional details include the fundamentals of soup-making and helpful guidelines for preparing broths, hearty soups, stews, cream soups, puréed soups, bisques and chowders, and even cold soups. The New Book of Soups also offers serving suggestions and recipes for the perfect soup accompaniments such as focaccia, breadsticks, popovers, olive bread, buttermilk biscuits, sage dumplings, and vegetable chips. The recipes in this book are perfect for bringing back the familiar foods of childhood (cream of tomato) or introducing you to an unexplored cuisine (leblebi or soto ayam).

ONE DISH MEALS $35 One Dish Meals is an invitation to cook simply and cook well all year round. This book will take you on a culinary journey to sample the hearty and filling fare enjoyed at family tables around the world, including traditional favorites like curries, noodle pots, egg dishes, moussaka, and pizzas. Simmer a soup at the back of your stove as a way to try your hand at the relaxed pace of one dish cooking…or try simple suppers made in the skillet or wok when your schedule is more hectic. Then, compose rich and savory braises and stews meant for taking the chill out of winter’s bite…or choose one of the sandwiches or salads bursting with bold flavors when the weather turns balmy. With more than 150 kitchen-tested recipes to choose from, you’ll always find the perfect one dish meal.

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PASTA: CLASSIC AND CONTEMPORARY PASTA, RISOTTO, CRESPELLE, AND POLENTA RECIPES $29.99 The ultimate resource for pasta lovers is here! In this collection of irresistible recipes, you’ll find a huge variety of pasta dishes from real born-and-bred Italian chefs. Pasta covers the basics and beyond with master recipes for making your own fresh egg pasta by hand or machine, as well as reliable guidance on getting the most out of store-bought fresh and dried pastas. The recipes include innovative pasta dishes for every season and occasion, from light and summery pasta salads to hearty meat sauces, lasagnas, and more. Organized by season, the book also includes recipes for crespelle (Italian crêpes), risotto, gnocchi, and polenta dishes, offering a wide range of both traditional and contemporary Italian dishes.

NEW! PIES AND TARTS $29.99 With easy-to-follow instructions and more than 150 can’t-fail recipes, Pies and Tarts packs the expertise of America’s top cooking school into one comprehensive, must-have collection. The book features all the beloved classics you’ll want to make again and again— fruit tarts, and apple, lemon meringue, pecan, and pumpkin pies. But don’t stop there. You’ll also want to try crowd-pleasers like fudgy walnut brownie pie and sophisticated new twists like roasted ginger plum tart. Mix and match the versatile crust recipes, and follow the suggested variations to play around with favorite ingredients or seasonal flavors. A chapter on savory preparations such as pot pies, empanadas, and quiches offers new options for entertaining or family dinners.

PRESERVING $19.99 Preserving the harvest has been a proud tradition of home cooks across America. Now you can practice the craft in your own kitchen using tools and techniques from the experts at the CIA. Preserving provides detailed, fully illustrated explanations that help beginners understand all the basics and offers experienced preservers inspiring new recipes and expert advice on harvesting produce and shopping seasonally. This go-to resource includes recipes for pickles, jams, marmalades, condiments, and dried foods, and features storage information for every type of preserved food.

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BOOKS AND DVDs (cont.)

THE PROFESSIONAL CHEF, NINTH EDITION $75 $49.95 iPad edition (available on iTunes or https://www.inkling.com/store/professionalchef-cia-9th/) Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef® is the classic kitchen reference for many of America’s top chefs. Now, the ninth edition features an all-new, 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. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes. Covering the full range of modern techniques and classic and contemporary recipes (nearly 900 total), this is the essential reference for every serious cook.

SEASONS IN THE WINE COUNTRY $27.50 Let the expert chefs of the CIA lead you through the unique seasonal flavors of California wine country. Taste the freshness of spring in lemon-glazed pound cake with rose water strawberries. Sweet white corn soup with crab and chive oil is summer’s color and heat in a bowl, and Cabernet-braised short ribs with Swiss chard and orecchiette is the perfect slow-cooker, stick-to-your-ribs supper for a chilly winter Sunday. With simple step-by-step instructions from the world’s foremost culinary authorities, you’ll soon be cooking like a seasoned chef. Seasons in the Wine Country includes primers on culinary techniques and equipment, information on wine varieties from rosé to Cabernet, and suggestions for pairing each meal with a complementary wine. Eat, drink, and cook the good life with this exciting release.

SPAIN AND THE WORLD TABLE $35 Spain and the World Table brings the excitement, passion, and innovation of Spanish cooking right into your home kitchen. Award-winning cookbook author Martha Rose Schulman joins the CIA in presenting 125 accessible recipes, from Manchego cheese and potato croquettes with quince sauce to escabeche of halibut with a “salsa” of Marcona almonds, raisins, and Serrano ham. With stunning full-color photography, lively explorations of the country’s distinct culinary regions, and chefs’ techniques for cooking with classic Spanish ingredients such as wine and sherry, cheese, olives, olive oil, and salt cod, Spain and the World Table is an essential addition to any cook’s library.

VEGETABLES $40 The award-winning CIA Vegetables book is a compilation of comfortable favorites and intriguing new presentations that will appeal to everyone from the seasoned vegetable aficionado to someone who is just beginning to explore the vegetable kingdom. You’ll learn how to select vegetables like a professional, whether you’re buying a daily staple like onions or broccoli, or trying something new like collards or okra. Vegetables will get you off to a good start with a comprehensive chapter filled with information about specific vegetables arranged from A to Z, as well as charts, tips, and tricks you can use to add a personal touch to every dish. With the more than 170 recipes you’ll find in Vegetables, you’re sure to find just the right dish for the occasion—a simple supper for a busy weeknight, slow-simmered braises for chilly autumn weather, or elegant appetizers and sautés for a special dinner.

VEGETARIAN COOKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA $34.99 Whether for environmental, political, or health reasons, millions of Americans now follow a vegetarian or vegan lifestyle. But giving up meat doesn’t mean having to give up delicious food. Vegetarian Cooking at Home provides 200 satisfying meat-free recipes of the quality and sophistication that the CIA is known for. In this must-have cookbook, you’ll find everything you need to create incredibly flavorful starters and sides; soups, salads, and sandwiches; breads and baked goods; grain, pasta, and noodle dishes; and main dishes featuring beans, eggs, and meat substitutes. Its pages also include helpful information on health and nutrition, seasonality, and essential ingredients and equipment.

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WINEWISE

CAKE ART

$29.95 WineWise gives you the knowledge and confidence you need to get more enjoyment out of wine. It shows you how to get past conventional wisdom and wine snobbery, broaden your wine horizons, and find delicious, affordably priced bottles that make everyday meals more pleasurable.

$24.95 Cake decorating isn’t just for professionals. You too can create spectacular-looking cakes and cupcakes with guidance from the chef-instructors of the CIA. From buttercream roses and fondantwrapped cakes to colorful cupcakes, the Cake Art DVD provides step-by-step instructions to produce show-stopping creations.

The book is peppered with tips and advice that you’ll find nowhere else—surprising insights that encourage you to step off the beaten path and explore all that the world of wine has to offer. To help you in your journey, the authors offer their own personal lists of great “WineWise” bargains—more than 650 mostly $15-and-under bottles from around the world. With this cornucopia of terrific choices and savvy guidance, WineWise gives you everything you need to boost your wine IQ and get more pleasure out of every bottle you drink.

DVDs

With a focus on decorating mediums, techniques, and equipment, Cake Art shows you how to prepare several items, including a giftwrapped cake, buttercream roses cake, and buttercream flowers cupcakes. Demonstration-based lessons offer detailed video featuring a variety of techniques, from preparing buttercream to making fondant decorations. Featuring the decorating insights of Chefs Kate Cavotti and Alison McLoughlin, the Cake Art DVD will give you the skills you need to create amazing cakes and cupcakes for all your special events.

BEST OF CULINARY BOOT CAMP $19.95 Whether you’re just thinking about taking your first Boot Camp program or you’re a seasoned veteran eager to revisit the excitement and camaraderie of the CIA kitchens, you’ll want to own Best of Culinary Boot Camp. It’s a musthave for the hard-core food enthusiast. Join Chefs John DeShetler, Hinnerk von Bargen, and David Kamen in the CIA kitchens as they teach the fundamental techniques students learn in our popular Culinary Boot Camp program. The DVD includes step-by-step, demonstration-based learning modules for everything from braising osso buco to creating the perfect consommé. Plus, “Chef D” takes you on a behind-the-scenes tour of the CIA storeroom! Haven’t had enough of the Boot Camp experience? Check out our cookbook on page 60!

GLUTEN-FREE BAKING $24.95 Following the successful release of his Gluten-Free Baking book (page 61), Chef Richard Coppedge now offers step-bystep advice in this companion DVD. Employing Chef Coppedge’s five flour blends, you will learn to make delicious baked goods using alternatives to gluten. You’ll also learn to prepare molten lava cakes, 1-2-3 cookie dough, pizza crust, pancakes, pie dough, and bagels. And you will even discover the secret to thickening soups and sauces using gluten-free roux. Highlights of the DVD include in-depth explanations of gluten-free flour blends, hands-on demonstrations of selected recipes, and tips on flour-blend handling and storage.

CIA RECIPES, TIPS, AND MORE…IN YOUR KITCHEN! Treat yourself and bring CIA expertise home. To order our books and DVDs, call 1-800-995-1699 or shop online at enthusiasts.ciachef.edu.

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REGISTRATION AND GENERAL INFORMATION HOW TO REGISTER

TRAVEL DIRECTIONS

Classes fill up quickly, so register early! In-person registration is not required. Please note that enrollment is guaranteed only upon written confirmation from The Culinary Institute of America.

For detailed travel directions, please visit enthusiasts.ciachef.edu/directions-to-campus.

BY PHONE: Call 1-888-995-1699 during business hours (Monday– Friday, 7 a.m.–11 p.m. EST). Please have your course and credit card information ready when you call. We accept Visa, MasterCard, American Express, and Discover. VIA THE INTERNET: Log on to the college’s website at enthusiasts.ciachef.edu to register for any of our programs using your Visa, MasterCard, American Express, or Discover card.

WHERE TO STAY Hotels, inns, and resorts fill up quickly, particularly in California’s Wine Country, so please make your reservation early. Some hotels offer CIA preferred pricing; be sure to mention that you will be attending a CIA program when you reserve your room. Visit enthusiasts.ciachef.edu/where-to-stay for listings of accommodations.

COURSE CANCELLATIONS/CHANGES The Culinary Institute of America reserves the right to cancel or limit the size of any class and to alter its curriculum, instructor assignments, tuition, fees, and policies. As a full-time culinary college, occasionally we will need to postpone a class due to facility and/or faculty changes. We apologize for any inconvenience a postponement 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) or cancel classes up to three weeks before the class start date.

AGE REQUIREMENTS Please note that all programs have a minimum age requirement of 21 unless otherwise noted.

TUITION REFUND POLICY—ALL PROGRAMS At least 15 days prior to start date—Full refund 14 days or fewer prior to start date—We’d be happy to transfer you to another date; however, no refunds will be available.

PHOTOGRAPHY AND FILMING The CIA limits photography and filming in and around its campuses to protect the college’s educational operations and reputation. Guests may take photos or short film segments for their personal, non-commercial use in the common areas of public buildings and grounds, including the restaurant dining rooms. Photos or short films may also be taken in a kitchen class for non-commercial use after first requesting permission from the faculty member and other participants. Please note that the faculty member may restrict photography and filming, and that the use of such images must be appropriate for the CIA’s reputation and community. The photography or filming of CIA employees, students, and/or facilities for commercial purposes must be specifically requested of and pre-approved by the CIA Marketing Department. Photography: Art & Clarity Photography, Roger Ball, Byron Bell/Byron Bell Architects, Keith Ferris, Ben Fink, Kristen Loken, Phil Mansfield, Chas McGrath, Francesco Tonelli, David Vergne, David Wakely, and Michael White ©2013 The Culinary Institute of America The Culinary Institute of America at Greystone and The Culinary Institute of America, San Antonio are branches of the CIA, Hyde Park, NY.

CIA Locations The Culinary Institute of America 1946 Campus Drive Hyde Park, NY 12538-1499

The Perfect Blend Cook like the professionals do—add a Vitamix from the CIA™ Professional Series to your home kitchen.

The Culinary Institute of America at Greystone 2555 Main Street St. Helena, CA 94574 The Culinary Institute of America, San Antonio 312 Pearl Parkway, Building 2, Suite 2102 San Antonio, TX 78215

www.vitamix.com/Home

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.

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The Value of a CIA Education By Joseph McCann

My wife Anne and I are interested in food. We like to cook but we really like restaurants; somehow they mix art with science, service, and personality. There are few things more pleasing than a restaurant on its game, and in the middle of it all is a chef. So I was very pleased to be invited by Tim Tenney, the Pepsi bottler in the area, to visit the CIA. It was the early ’90s and I was the head of public affairs at PepsiCo. Part of my job included the PepsiCo Charitable Foundation, and Tim was hoping we would make a contribution to the school. I liked the place from the start. The students seemed more energetic than at other schools I had recently visited. They also had commitment—you didn’t see a lot of that at Harvard in those years. I mentioned this to Anne when I came home that night, and we decided to visit the CIA on our own. She had been a fashion design student in the art school at Washington University in St. Louis, MO and knew the value of combining a calling with a college education. Anne was particularly impressed when she heard about the career opportunities of CIA graduates—they got jobs when they graduated, which is no small thing. At the age of 18, I won an academic scholarship that allowed me to attend an excellent (but expensive) college and gain a superior education. The experience opened my mind to things I knew nothing about, like art, architecture, and music. It also gave me enough confidence to get a better job and bigger career. It really did change my life. So when Anne and I drove up to the CIA, we were primed to do something to support the place. We walked around, talked to the students, sat in on a few classes, and thought about what we could do to help out. When you have limited funds, as was the case with Anne and me, you want to target every dollar and make sure each one counts.

enthusiasts.ciachef.edu

At the CIA this was easy. Since all graduates got jobs and many became leaders in their industry, we decided on a scholarship. Working with the Advancement Office, we conceived of a plan: we would contribute a certain amount of money each year to help students who had already demonstrated excellence but had run out of money to complete their education. Then we stipulated that a percentage of those students should be women or minorities. After three years, Anne and I would evaluate the program and decide if it was producing results. If so, we would sign on for another three. That was about 20 years ago. We don’t know exactly how many students have benefited from the program, but from the various reports from the Advancement Office and letters from scholarship recipients, we believe the program has met our expectations and we plan to continue. About the larger picture: I can’t think of anything to lift a struggling community like a good restaurant. It provides jobs and creates vitality. If I were the mayor of a city on the ropes, I’d call the CIA in a snap: “If you know some sharp graduates who want to start a restaurant, I’ve got some tax credits in my pocket!”

If you would like to join the McCanns in supporting CIA students, please consider making a gift of any amount to the A Taste of the CIA Endowed Scholarship, which is funded through the generosity of food and wine enthusiasts. It’s easy to do—simply visit www.ciagiving.org or contact Advancement Officer James Clark at 845-451-1603 or j_clark@culinary.edu.

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

For Your Information FOOD ENTHUSIAST PROGRAMS 1-888-995-1699 DEGREE AND CERTIFICATE PROGRAMS 1-800-CULINARY (285-4627) 845-452-9430 RESTAURANTS New York 845-471-6608 California 707-967-1010 Texas 210-554-6484 CAMPUS STORES New York 1-800-677-6266 California 707-967-2309 WEBSITES enthusiasts.ciachef.edu ciarestaurants.com

New York

California

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The Team That Sautés Together, Stays Together A team-building event at the world-famous CIA is not only a great time—it’s a great way to connect with your colleagues. Chop, cook, and share a meal in our kitchens, and take the camaraderie and newfound bond back to your workplace.

©2013 The Culinary Institute of America

The best-ever idea for your next team-building event ciaconsulting@culinary.edu 1-888-693-1062 New York | California | Texas


Taste Magazine Issue 17