CIA Newswire

Bachelor's and Associate Degrees Bestowed on 169 CIA Graduates

2013-02-13T13:27:06-05:00

Industry Leaders Inspire at Two Commencement Ceremonies

Hyde Park, NY, February 13, 2013 – One hundred five graduates of The Culinary Institute of America (CIA) received their bachelor's degree in a ceremony at the Bardavon Theater in Poughkeepsie, NY on Thursday, February 7. The commencement was held off campus to accommodate the large number of graduates and their families who heard from Nick Kokonas, the co-owner and creator—with CIA alumnus Grant Achatz '94—of the Chicago restaurants Alinea, Next, and The Aviary.

The following day, CIA alumna and celebrity chef Maneet Chauhan '00 delivered the keynote for the associate degree commencement on the college's Hyde Park campus, at which 64 students earned their diplomas in culinary arts and baking and pastry arts.

Kokonas told the baccalaureate graduates that he and Achatz created their restaurants thinking about how the guests would feel, rather than what they would taste. "Whether you end up cooking in an organic pizza restaurant, large hotel, taqueria, or Michelin-starred restaurant, you are not simply cooking food. You're creating an experience for guests," Kokonas said. "You need to look at every aspect of the dining experience, analyze it and ask yourself, 'Why do we do it that way?'"

Alinea has been voted the Best Restaurant in America three times and is the only restaurant in Chicago with three Michelin stars. Chicago magazine named Alinea the best restaurant in the history of the city.

Chauhan made a name for herself as executive chef at Vermilion in both Chicago and New York City after her CIA graduation. She later became the first Indian woman to compete on the Food Network's Iron Chef America and The Next Iron Chef, and is now a judge on the same channel's Chopped.

"Today marks the beginning of an exciting, prosperous journey. By graduating from the CIA, you have already taken the first step," Chauhan told associate degree recipients. "A CIA education is like the perfect master sauce. What you do with it will determine your outcome."

The CIA holds 16 associate degree and three bachelor's degree graduations each year. Large graduating classes soon will no longer have to leave the Hyde Park campus for their commencements. The on-campus Marriott Pavilion, to be completed in fall 2013, will include an 800-seat theater that will host all graduation ceremonies, along with industry conferences and other major events.

Photo Captions:

Photo 1: CIA President Dr. Tim Ryan (right) and keynote speaker Nick Kokonas at The Culinary Institute of America's baccalaureate commencement ceremony in Poughkeepsie, NY on February 7, 2013. (Photo credit: CIA/Phil Mansfield)

Photo 2: Maneet Chauhan '00, judge on the Food Network's Chopped and former competitor on Iron Chef America, speaks to associate degree recipients during the graduation ceremony at The Culinary Institute of America's Hyde Park campus on February 8, 2013. (Photo credit: CIA/Phil Mansfield)

Media Contact:

Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

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The Culinary Institute of America and Hormel Foods Announce the 16 Chefs Chosen for Their Third Culinary Leadership Class

2013-02-08T12:45:34-05:00

Austin, MN, February 8, 2013 – The successful Culinary Enrichment and Innovation Program (CEIP), a collaboration between The Culinary Institute of America (CIA) and the Foodservice Division of Hormel Foods (NYSE: HRL) has announced the 16 students who will comprise its CEIP Class of 2014. The students, who hail from 12 different states, represent foodservice operations in both the commercial and non-commercial segments ranging from multi-unit restaurants to universities to hospitals and senior living. Their 18-month journey of culinary excellence will begin April 16, 2013. CEIP is the only professional development program to offer advanced management training specifically designed for skilled chefs.

Now beginning its third session, CEIP received a record number of applications for the Class of 2014, attesting to both the heightened awareness and effectiveness of the program. While the minimum requirement for entry into the program is five years of professional experience, each of this year's chosen chefs has at least 15 years in the field.

"The whole CEIP program is about enrichment and innovation. In our previous graduating classes we've seen how the participants use the information they've learned to better their menus, to challenge their purchasing position, and to try to get better products into their establishments," said Dave Kamen, project manager of CIA Consulting and newly appointed CEIP program director.

While the previous CEIP sessions were held at one or two of the CIA's campuses, the Class of 2014 will be the first to attend modules at all three of The Institute's North American facilities: St. Helena, CA (Module 1), San Antonio, TX (Module 2), and Hyde Park, NY (Modules 3 and 4). This will give the class the unique opportunity to experience the seasonal differences in the CIA's programs across the country, as well as being exposed to a wider array of Certified Master Chefs.

The program's objective is to teach an elite group of professional chefs how to identify, practice, and master the necessary skills for culinary leadership and innovation. CEIP participants gather for three intense days every six months, disconnecting from their daily responsibilities as senior level chefs and immersing themselves in lectures, homework, hands-on kitchen work, and one-to-one dialogue with fellow chefs and visiting guest lecturers. Consisting of four academic and experiential modules, CEIP covers a range of topics, including global flavor traditions; ethical responsibilities of healthful, flavorful food preparation; leadership and innovation; and menu R&D as a collaboration of culinary arts, consumer behavior, food science, and management. This year's participants will explore everything from the relationships among the five senses, to principles of Modernist Cuisine. They'll also tour a local farm and winery, create food focused on world flavor traditions to better understand its profit potential, and explore novel approaches to developing new applications that help differentiate their operation.

The educational modules of CEIP were originally created in 2008 for the inaugural CEIP class, but have steadily evolved since that time to reflect changes in the foodservice industry.

Among those attending will be several chefs from colleges and universities, including University of Southern California Executive Chef Eric Ernest, who oversees menus and training for 40 unique locations on two campuses; and Boston College Associate Director of Food and Beverage Michael Kann whose pre-culinary school biochemistry background gives him unique insights into food. Attending from the healthcare segment is Christina Bodanza, executive chef at Watermark Retirement Communities, who is also certified as a Dementia Practitioner by The National Council of Dementia Practitioners; and Justin Johnson, executive chef at the University of Wisconsin Health Partners Watertown Regional Medical Center who revolutionized foodservice in a local retirement home and is in the process of doing the same at a hospital. Others in the class include Mary Grace Viado Howard, corporate executive chef at the 11-unit Village Tavern restaurants, who was challenged with ensuring the food made with local ingredients at the chain's Philippine location tasted the same as its American counterpart; and Martin Pfefferkorn, executive chef of the Hyatt Regency Atlanta, an Austrian-born chef who had extensive experience working in European hotels before coming to the U.S. to live in the Upper Midwest, Southwest, and Southeast.

"We want to help these chefs see the world a bit differently, so they can bring a broader vision and wider horizons to their organizations, and ultimately the industry at large," said Bill Dion, product innovation team leader for the Foodservice Division of Hormel Foods. The company is a co-founder of the program and has underwritten the development of the curriculum. It also sponsors the tuition for each of the participating students. "We feel we're helping to prepare today's best and brightest chefs for leadership in our industry," Dion said. For more information on the program and the Class of 2014, please visit www.ceipinfo.com.

Class of 2014

Eric Barnachea, Marvell Technology Group
Christina Bodanza, Watermark Retirement Communities
William Brizzolara, North Carolina State University
Stephen Bryant, Treat America Food Service
William Claypool ,Vanderbilt University
Todd Daigneault, Overlook Medical Center – Atlantic Health Care
Eric Ernest, University of Southern California
Peter Hesse, Wilderness Country Club
Mary Grace, Viado Howard Village Tavern, Inc.
Justin Johnson, UW Health Partners Watertown Regional Medical Center
Michael Kann, Boston College
Michael Kiley, North Shore – LIJ Health System/Glen Cove Hospital
Kurt Kwiatkowski, Michigan State University
Steven Miller, Cornell University
Angelo Mojica, UNC Healthcare
Martin Pfefferkorn, Hyatt Regency Atlanta

Media Contacts:

Stacy Mitchell, Hormel Foodservice
JT Mega
952-929-1370
smitchell@jtmega.com

Stephan Hengst, CIA
845-905-4288
s_hengst@culinary.edu

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About Hormel Foods
Hormel Foods Corporation, based in Austin, MN, is a multinational manufacturer and marketer of consumer-branded food and meat products, many of which are among the best known and trusted in the food industry. The company leverages its extensive expertise, innovation and high competencies in pork and turkey processing and marketing to bring branded, value-added products to the global marketplace. The company is a member of the Standard and Poor's 500 Index, Dow Jones Sustainability Indexes, Maplecroft Climate Innovation Indexes, Global 1000 Sustainable Performance Leaders, and was named one of "The 100 Most Trustworthy Companies" by Forbes in 2010. The company enjoys a strong reputation among consumers, retail grocers, foodservice and industrial customers for products highly regarded for quality, taste, nutrition, convenience and value.

For more information, visit www.hormelfoods.com.

CIA Recipe: Beet Ravioli

2013-02-07T11:26:58-05:00

Deliciously Wrapped Heart-Healthy Vitamins and Antioxidants for Those You Love

Everyone wants to do something special for their loved ones on Valentine's Day. This year you can show friends and family just how much you care about them by making a delicious meal that will help keep their hearts healthy.

The chefs at The Culinary Institute of America (CIA) created this yummy and healthy take on ravioli by stuffing them with a filling combination of beets, cheese, and orange zest. The recipe was developed by CIA alumnus Rico Griffone '06, who leads the college's Menu for Healthy Kids (MFHK), a program dedicated to fighting childhood obesity and Type 2 diabetes by providing healthier choices for kids and their families. MFHK has been addressing these issues by sending students on their externship field experience into schools to learn firsthand how school lunch programs operate and to identify ways to help make a change for the better.

"This recipe produces plump little 'pillows' with a rich magenta color," says Griffone. "Although this dish tastes and looks complex, we streamline a few steps. Instead of making fresh pasta, we use prepared wonton wrappers. And even though we use a little butter in the dish, we control the amount carefully to get the flavor benefits of butter while minimizing the added calories."

There are lots of ways to enjoy these ravioli. Serve them as dumplings in a soup such as carrot broth with lemongrass and ginger. You can make your own broth or purchase a low-sodium version from the market. Or, you can enjoy them on their own or with a light sauce. A sprinkling of poppy seeds adds contrast and texture.

The filling can be made up to two days in advance, and the filled ravioli can be made 24 hours before you plan to cook and serve them.

For more information about Menu for Healthy Kids, great recipes, and tips on how you can get involved, please visit our website at www.healthykids.ciachef.edu.

Watch the Video on YouTube

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Beet Ravioli

Makes 6 Servings

1 tablespoon unsalted butter
1 medium yellow onion, cut into small dice
4 sage leaves, chopped fine
1 1/2 pounds red beets, peeled and cut into medium dice
1/2 cup water
3/4 cup grated Parmigiano-Reggiano
1/2 cup part-skim ricotta
2 egg yolks
1/2 teaspoon thinly grated orange zest
Kosher salt and freshly ground black pepper as needed
Plain dry breadcrumbs, as needed
24 wonton wrappers (3-inch square)

To make the filling, heat a medium-sized pot over medium heat. Add the butter and let it melt (it should foam up but shouldn't darken in color). Add the onion and sage and cook, stirring frequently, until the onion is tender, about 4 minutes. Add the beets and pour in 1/2 cup water. Cover, bring the liquid to a simmer, and continue to simmer, adjusting the heat level as necessary, until the beets are tender enough to mash easily with a fork, about 25 minutes.
Remove from the heat and let the beets cool before chopping them finely with a knife or in a food processor or blender. They should be fairly smooth. (If they are too wet, drain them in a colander or sieve lined with a clean cloth.) Transfer to a large bowl.
Add the Parmigiano-Reggiano, ricotta, egg yolks, orange zest, salt, and pepper and stir with a wooden spoon until blended. The filling should be firm enough to mound when dropped from a spoon. If it is soft enough to run off the spoon, add some bread crumbs to help it hold together. The filling is ready to use now, or it may be stored in a covered container in the refrigerator for up to 2 days.
Use a pastry brush to lightly wet the edges of the wonton wrappers. Spoon the filling onto the center of the wrapper, mounding about 1 tablespoon of the filling for each ravioli. Press the edges together to seal the ravioli. Place them on a plate or baking sheet sprinkled with a little flour to keep them from sticking.
To cook, drop ravioli into a pot of boiling water for about 3 to 5 minutes until tender. Drain and serve in soup or with your favorite sauce.

Nutrition analysis per 7-ounce serving—240 calories, 11g protein, 33g carbohydrate, 8g fat, 4g saturated fat, 480mg sodium, 90mg cholesterol, 3g fiber.

Photo Caption:

Healthy and delicious beet ravioli is easy to make with wonton wrappers. (Photo credit: CIA/Phil Mansfield)

Media Contact:

Virginia Muré
Communications Manager
845-451-1555
v_mure@culinary.edu

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33 Students Awarded Bachelor's Degrees at The Culinary Institute of America's First International Graduation

2013-02-01T13:45:56-05:00

Cat Cora '95 Delivers Commencement Address at Singapore Campus

Hyde Park, NY, February 1, 2013 – The 33 students in the first class at The Culinary Institute of America (CIA), Singapore completed their bachelor's degree studies in culinary arts management and received their diplomas during commencement exercises on campus on Tuesday, January 29. Celebrity chef and fellow CIA graduate Cat Cora '95 was the keynote speaker during the ceremony, which was also attended by several distinguished alumni working in Singapore.

"We all have a common sense of culinary brinkmanship—pushing the boundaries for positive change," Chef Cora told the graduates. "Take the industry higher in a way that only you can do. Whether you bake bread, become a teacher, command a restaurant, or build an empire, use your voice, hands, and mind to propel us forward."

Chef Cora was encouraged to attend the CIA by none other than Julia Child. It was advice that changed her life, she says: "One person—a parent, friend, instructor, or even a stranger you meet by chance—can turn your life around and send you on a journey beyond anything you ever imagined."

Her newest venture, Ocean Restaurant by Cat Cora, is scheduled to open at Resort Worlds Sentosa in Singapore in February.

Among the Singapore-based CIA alumni at the commencement were Adam Crocini, general manager of Wolfgang Puck's Cut and a 2000 graduate of the bachelor's degree program in Hyde Park; Eric Bost '98, executive chef of Restaurant Guy Savoy; Ivan Brehm '05, executive chef of Bacchanalia and formerly at England's renowned Fat Duck; Jeanie Janus '06, assistant manager of Iggy's, named the best restaurant in all of Asia for 2012; and Travis Masiero '99, executive chef/owner of Luke's Oyster Bar.

During their CIA studies, the students had the opportunity to work in top restaurants in both Asia and the United States, such as Restaurant Guy Savoy and the American Club in Singapore, Bo Innovation in Hong Kong, Chez Panisse in California, and Eleven Madison Park in New York.

"These graduates have spread their wings not only across the globe, but also into many different segments of the food and beverage industry," said CIA Singapore Managing Director Eve Felder. "I am proud to say that many of these students have been offered full-time positions upon graduation."

This group of graduates began its CIA studies in January 2011 after completing a three-year diploma program in partnership with the Singapore Institute of Technology. Credits from previous business management courses transferred, allowing the students to complete their four-year degree with two years of the CIA's unparalleled hands-on culinary training and certain required liberal arts courses.

Two other classes of students are well into their CIA studies and the next graduation at the college's Singapore campus will be held in September.

Photo Caption:

The first graduating class of The Culinary Institute of America, Singapore, with college President Dr. Tim Ryan and commencement speaker Cat Cora '95. (Photo credit: Julian Tan/CIA)

Contacts:

Jeff Levine, Communications Manager
845-451-1372
j_levine@culinary.edu

Eve Felder, Managing Director
+(65) 8383 9134 (HP) or 6780 6382 (DID)
e_felder@culinary.edu

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About Singapore Institute of Technology
Established in 2009, SIT is an institution funded by the Ministry of Education offering undergraduate degree programmes primarily for polytechnic graduates. In partnership with various reputable overseas universities, SIT has brought to Singapore some of the world's top industry-focused degree programmes targeted at growth sectors of the economy. Through a unique tripartite collaboration with its overseas university partners and the five local polytechnics, SIT represents a new model that is set to become a key pillar of university education. SIT has been slated to become the fifth public university in Singapore by the Government.

Future Culinary Stars Head into Food World with Advice from Top Chef Judge Tom Colicchio

2013-01-22T10:24:49-05:00

Hyde Park, NY, January 22, 2013 – Tom Colicchio is a highly regarded chef, restaurateur, and philanthropist who was named the best chef in the United States in 2010. But he may be best known as the lead judge on the popular reality show, Top Chef, where he mentors and guides contestants throughout the course of the program. At The Culinary Institute of America (CIA) in Hyde Park, NY, graduates received some of that same valuable advice from Chef Colicchio at their January 18 commencement ceremony.

"You came here to the CIA because you want to excel and be the best at what you do," Colicchio told recipients of associate degrees in culinary arts and baking and pastry arts. "You need to make decisions about what kind of chef you want to be and what ethical standards you want to hold yourself to."

Colicchio urged graduates to give back to their communities, and reminded them that in New York, whether after September 11 or Superstorm Sandy, chefs and restaurateurs were making a difference and helping the community. He and his restaurants also support numerous New York area and national charitable organizations.

Colicchio, 50, is chef/owner of the Craft Restaurant Group, which includes Craft, Craftsteak, Craftbar, Colicchio & Sons, Riverpark, Topping Rose House Inn and Restaurant, and 16 locations of 'wichcraft. His restaurants can be found in Los Angeles, San Francisco, Las Vegas, New York City, and Long Island, and at Foxwoods Resort Casino in Connecticut.

The winner of the James Beard Foundation Award for Outstanding Chef in 2010, Colicchio has also been honored by the organization with awards for Outstanding Service, Best New Restaurant, Best Chef—New York, and his first cookbook Think Like a Chef (Clarkson Potter, 2000). He is also an inductee in the Foundation's Who's Who of Food & Beverage in America. Colicchio was named Chef of the Year by Bon Appétit in 2002 and among the Ten Best New Chefs in America by Food & Wine in 1991. And, he has an Emmy Award for his work on Top Chef.

Photo Caption:

Tom Colicchio enjoying his visit with graduates of The Culinary Institute of America during a celebratory reception at the college's Hyde Park, NY campus. Chef Colicchio delivered the keynote address at commencement ceremonies at the CIA on January 18, 2013. (Photo credit: CIA/Phil Mansfield)

Media Contact:

Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

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NYC Celeb Chef Joins The Culinary Institute of America

2013-01-10T14:07:12-05:00

Waldy Malouf Returns to Alma Mater as Senior Director—Special Projects

Hyde Park, NY, January 10, 2013 – Highly accomplished chef, restaurateur, and author Waldy Malouf has a new mission. After a successful 13-year run as co-owner and chief operating officer of Beacon Restaurant in New York City, Malouf becomes the senior director of special projects at The Culinary Institute of America (CIA) in Hyde Park, NY on January 21, 2013.

Chef Malouf returns to the college from which he graduated in 1975 to work with the college's food and beverage team to contribute to the ongoing refinement of all nine restaurants at the CIA's three U.S. campuses. Both the kitchens and dining rooms of the restaurants are capstone classes for CIA degree students, where they put their culinary and hospitality education into practice. CIA restaurants have been a key component of the curriculum for the past 40 years, and they have earned dozens of awards and accolades during that time.

"The closing of Beacon presented the CIA with a rare opportunity to bring one of New York City's finest restaurateurs—and an alumnus—onto our staff," said CIA President Dr. Tim Ryan. "With his depth of knowledge and success in the dynamic and constantly evolving restaurant industry, Waldy will support our faculty in delivering the crowning element of a great hands-on education for our students."

In addition to running Beacon, Malouf is known in the New York area for his time as executive chef and director of operations at the Rainbow Room and executive chef at the Hudson River Club and Le Cremaillere. The signature cuisine he developed at the Hudson River Club featured the culinary riches of the Hudson Valley, which resulted in The Hudson River Valley Cookbook (Addison-Wesley, 1996). Malouf is also the author of High Heat: Grilling and Roasting Year-Round (Random House/Broadway Books, 2005).

"I'm looking forward to helping bring the already superb CIA restaurants to another level of excellence that will complement the level of education the college delivers," Malouf said. "The CIA restaurants are uniquely positioned to provide both the best possible culinary education for students and dining experiences for guests at the same time."

Chef Malouf co-founded the Windows of Hope Family Relief Fund after September 11, 2001 and remains one of the organization's three directors. He is also a former chairman of the CIA's Alumni Council and served on the college's Education Committee.

Photo Caption:

Waldy Malouf '75 joins the staff of The Culinary Institute of America in January 2013 after a long and successful career in the New York City restaurant scene. (Photo credit: CIA/Keith Ferris)

Media Contact:

Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

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Corey Lee, Chef and Owner of Benu Restaurant, Speaks to Graduates of The Culinary Institute of America

2013-01-08T12:18:14-05:00

St. Helena, CA, January 8, 2013 – Corey Lee, chef and owner of Benu Restaurant in San Francisco, encouraged graduates of The Culinary Institute of America (CIA) at Greystone to find one core belief to help them make sense of the demanding and competitive culinary industry. Lee addressed 40 associate degree recipients at commencement exercises held Friday, December 20, 2012 at the college's California campus.

For Lee, a James Beard award-winning chef and accomplished restaurateur, that core belief is creating beautiful cuisine and sharing it with others.

"If you can offer cuisine with imagination, excitement, and elegance, and you can provide care and service that makes people feel looked after, it's possible for a guest to come into your restaurant and feel that life, for that moment, is a little more beautiful," said Lee. "That's why I work in fine dining."

At Benu, located in the SoMa district of San Francisco, Lee creates French cuisine with Asian inspiration. He began his culinary career with humble beginnings while working long days in London, England, making only enough money to live in an old bomb shelter. Lee shared that he would insert pounds into a meter, and choose to purchase either electricity or heat for the evening. On special occasions, he splurged for electricity to heat a can of baked beans over a hot plate.

"Ironically, that period in my life is the first time I was really happy, and secure about being on the right track professionally," said Lee.

In 2001, he arrived in the Napa Valley and went to work at The French Laundry, where he stayed for nine years before opening Benu.

"I hope each of you finds that one thing that makes all of the challenges you have, and all the sacrifices you'll make, worth it," said Lee. "Because if you do find that one thing, and you believe it to your very core, nothing can stop you."

Photo Caption:

Chef and owner of Benu Restaurant, Corey Lee, addresses graduates of The Culinary Institute of America at Greystone. (Photo credit: Steve LaBadessa/CIA)

Media Contact:

Tyffani Peters
Media Relations Specialist
t_peters@culinary.edu
707-967-2322

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CIA Recipe: Beans Bourguignon

2012-12-28T12:46:50-05:00

Vegetarian Comfort Food

Now that the holidays are behind us, we are looking for ways to eat healthy after a bit of indulgence. Eating more vegetables is a good place to start. So whether you live a vegetarian lifestyle, cook for a family member who does, or just want a great meat-free option to add to your family dinner mix, the chefs at The Culinary Institute of America suggest a delicious and healthy take on a classic comfort food with Beans Bourguignon.

Following a vegetarian diet even one or two days a week is a great way to increase consumption of vegetables, healthy fats and proteins, and fiber.

Beans are available dried or canned; canned beans have been fully cooked and can be used immediately, and dried beans must be soaked and cooked before eating. They are a very good source of protein and are easy on the pocketbook.

When using dried beans, sort them by spreading them into a single layer and remove any stones and other debris. Rinse the beans in cold water to remove any dust. Put the beans in a container and cover them with cold water. Remove any that float to the surface as they are too dry to be eaten. After soaking, drain the beans and cook them.

"The name bourguignon comes from the region in France where the wine is from and the original dish was made with a very good Burgundy," says CIA Chef Katherine Polenz. "When you make bourguignon either with beans or beef, use good wine so you can enjoy the rest of the bottle with the meal."

For Beans Bourguignon, the beans are cooked slowly in red wine, much like the rich Beef Bourguignon originally from France. This recipe is from Chef Polenz's new book, Vegetarian Cooking at Home with The Culinary Institute of America (Wiley, 2012), available for purchase at bookstores nationwide or at www.ciaprochef.com/fbi/books.html.

Watch the Video on YouTube

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Beans Bourguignon

Makes 4 portions

2 tablespoons butter or margarine
2 ounces smoked tempeh (optional)
2 tablespoons all-purpose flour
1 tablespoon olive oil
3 shallots, diced
4 carrots, peeled, sliced
2 cloves garlic, minced
12 ounces cremini mushrooms, quartered
1 sprig thyme
1 sprig rosemary
1 bay leaf
1 cup crushed tomatoes
1/2 cup vegetable broth
1 cup dry red wine
3 cups kidney beans, cooked
Salt and pepper, to taste

In a small bowl, combine the butter and flour with a fork, mixing until the two are incorporated. Set aside.
In a large sauté pan, heat the oil over medium heat. Add the tempeh, if using, and sauté for about five minutes. Add the shallots, carrots, and garlic, and cook until the shallots are translucent, about 3–4 minutes.
Add the mushrooms and continue to cook until they start to become tender, about 4–5 minutes more.
Stir in the thyme, rosemary, bay leaf, tomatoes, broth, and half of the wine. Bring the mixture to a boil, reduce heat to low, and simmer until the vegetables are tender, about 20–25 minutes.
Add the rest of the wine, beans, salt, and pepper. Continue to simmer until good flavor develops, about 10–15 minutes more. Remove and discard the herbs and bay leaf.
Add the butter and flour mixture to the pan and allow the liquid to thicken. Remove from heat and serve.

Nutritional Information per 8-ounce serving—Calories: 190, Protein: 8 g, Carbohydrates: 25 g, Fiber: 6 g, Total Fat: 4.5 g, Saturated Fat: 2 g, Sodium: 190 mg.

Photo Credit:

The Culinary Institute of America's vegetarian version of a French classic, Beans Bourguignon. (Photo credit: CIA/Ben Fink)

Media Contact:

Virginia Muré
Communications Manager
845-451-1555
v_mure@culinary.edu

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Eli Came: Per Se Chef Kaimeh Speaks to Graduates at The Culinary Institute of America

2012-12-21T15:16:09-05:00

Hyde Park, NY, December 21, 2012 – Eli Kaimeh, chef de cuisine at the world-renowned restaurant Per Se in New York City, returned to his alma mater to deliver the commencement address at The Culinary Institute of America (CIA) on Thursday, December 20, 2012. He spoke to graduates at the college's Hyde Park, NY campus about the importance of respecting the food world and each other.

Chef Kaimeh, 34, has been heading the kitchen at Per Se for almost three years and has been with the restaurant since its opening in 2004. Per Se earned the title of Best Restaurant in America and sixth best in the world from England's Restaurant magazine in 2012. It was also honored this year by the Continental Restaurant Awards as the Best Restaurant in North America. Per Se holds the highest possible rating of three stars in the Michelin Guide and received a rare four-star review from The New York Times.

Following his graduation from the CIA in 2000, Kaimeh, a Brooklyn native, honed his skills under top New York City chefs at Gramercy Tavern, Restaurant Daniel, and Tocqueville Restaurant before being hired by Thomas Keller as chef de partie at Per Se.

At the final commencement of the year, 69 students received their associate degrees in culinary arts and baking and pastry arts. The CIA holds 16 associate degree and three bachelor's degree graduations at the Hyde Park campus each year.

Photo Caption:

Eli Kaimeh '00, chef de cuisine at the world-renowned Per Se, congratulates a new CIA graduate during commencement at the Hyde Park campus on December 20, 2012. (Photo credit: CIA/Phil Mansfield)

Media Contact:

Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

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The Culinary Institute of America's 2013 Dining Series—The Perfect Setting

2012-12-11T10:42:06-05:00

A Winter Festival of Themed Lunch and Dinner Events

Hyde Park, NY, December 11, 2012 – From January 15 through March 28, you can experience the 2013 CIA Dining Series. Enjoy exceptional cuisine, superior wines and spirits, and true hospitality at this festival of themed events. Add to that the chance to learn from experts about distinctive regional food, wines, beer, and spirits for a perfect experience in The Perfect Setting.

Savor a meal fit for a president at Favorite Foods of FDR. In addition to experiencing Franklin Delano Roosevelt's favorite foods, an expert from the FDR Library shares stories about Hyde Park's own president. Everyone will be saying "Bon Appétit!" at the Favorite Foods of Julia Child luncheon. You don't have to cross the ocean to experience cuisines from Italy at Mionetto Prosecco—Salute!, Menu de Pesce, Cucina Piemontese, and Cucina Bergamasca; or from Japan at Sake—It's Not Just for Sushi!

Several events feature the vintages of famed international and American winemakers and brewers.

On Valentine's Day, engage the senses with the sophisticated taste of premium dark chocolate at An Evening with Lindt Excellence. This event is among new 2013 offerings, along with The Angel's Share; Tennessee Whiskey—The Jack Daniel's Way; and Filled Pasta. Plus, experience two CIA restaurants in the always-popular moveable lunch feast, Two-for-Tuesday.

Each Dining Series event features a fixed menu. Wines and other beverages are carefully paired with each dinner course to maximize your dining experience. Dining Series meals are prepared and served by CIA students under the leadership of the college's world-class faculty.

The world's premier culinary college is now taking reservations for its 22nd annual festival at 845-471-6608. For a complete 2013 CIA Dining Series schedule, visit www.ciarestaurants.com.

CIA gift cards make a unique holiday gift for dining and food enthusiasts, and they are available from $20 on up. To purchase a gift card, call 1-866-242-7787 (8 a.m.–5 p.m. PST), visit the CIA's Hospitality Office in Roth Hall on the Hyde Park campus, or stop in to any of the college's restaurants. You can also buy a gift card online at www.ciachef.edu/giftcards. CIA gift cards may be used for Dining Series events, lunch or dinner at all on-campus restaurants, or for hands-on food enthusiast classes. To make a restaurant reservation, visit www.ciarestaurants.com or call 845-471-6608.

Photo Caption:

The Culinary Institute of America's 2013 Dining Series—The Perfect Setting. (Photo Credit: CIA/Phil Mansfield)

Media Contact:

Virginia Muré
Communications Manager
845-451-1555
v_mure@culinary.edu

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