CIA Newswire

New Chef Brings Fresh Ideas to CIA Restaurant

2012-01-27T09:49:54-05:00

St. Helena, CA, January 27, 2012 – The Wine Spectator Greystone Restaurant starts out the new year with a new executive chef and general manager, as well as new menu items. In addition, the restaurant on the California campus of The Culinary Institute of America (CIA) was recently awarded a 2012 Great Wine Capitals Best of Tourism Award, citing the many delicious educational opportunities the restaurant offers to guests, whether they are tourists or locals. Guests at The Wine Spectator Greystone Restaurant get a chance to take home new culinary and wine lessons, while interacting with the up-and-coming chefs of the future.

New Executive Chef
Chef Almir Da Fonseca has been a culinary instructor at the CIA at Greystone for five years. He now steps into the role of executive chef at The Wine Spectator Greystone Restaurant, in addition to his chef-instructor duties. This makes the restaurant not only a great place to experience world-class food and wine, but an excellent hands-on classroom for CIA students.

A native of Brazil, Da Fonseca studied culinary arts at the Senace Trade School in Rio de Janeiro. He went on to a 25-year career in the food industry—which included culinary training and apprenticeships in southern France and Italy—before coming to the CIA at Greystone. After moving to Northern California, he gained experience as executive chef at Lucas Wharf Restaurant in Bodega Bay. Chef Da Fonseca has also owned his own restaurant, ran a catering company, and developed a line of sauces. A member of the CIA at Greystone faculty since 2007, he teaches classes, participates in consulting projects, presents at CIA conferences, and regularly speaks at graduation ceremonies.

Students enrolled in the CIA's Associate in Occupational Studies degree program spend the final 12 weeks of the 21-month curriculum working in the restaurant. It's the perfect culmination of their CIA education, working under the direction of Chef Da Fonseca and learning in this hands-on classroom.

"I am really excited to show our students and customers that all of the ideals we teach are not just words and ideas," says Da Fonseca. "We are actually putting the ideals to work in our restaurant kitchen. The students are learning that sustainable cookery and using local ingredients can be done in a restaurant, and that solid culinary skills can turn those ingredients into beautiful food."

New General Manager
Pat Jeffries is a Napa native who comes to the CIA with 25 years of experience in the food and wine industries. Most recently he was the general manager at the successful Norman Rose Tavern in Napa, and has managed Cole's Chop House and BarbersQ. He has also been a consultant for Luna Vineyards.

"I've always wanted to teach," says Jeffries. "I get to work directly with CIA faculty to make sure the lessons in the classroom are consistent with 'real world' experience. We focus on the skills needed to provide the best guest experience day in and day out."

New Menu Items
The Wine Spectator Greystone Restaurant features new, fresh menu items, such as a brand-new raw bar featuring fresh oysters, crab, and other shellfish. Da Fonseca works closely with advisors of the student garden club members, who have planted specific produce requested by the chef. Beginning in February, about 80 percent of the produce served in the Wine Spectator Greystone Restaurant will be harvested from the organic student garden, located just a 1/4 mile away. Look for creamy Mushroom Risotto made with various mushrooms, or homey Ragout made with Rancho Gordo beans and braising greens from the garden.

Da Fonseca works closely with advisors of the student garden club members, who have planted specific produce requested by the chef. Beginning in February, about 80 percent of the produce served in the Wine Spectator Greystone Restaurant will be harvested from the organic student garden, located just a 1/4 mile away. Look for creamy Mushroom Risotto made with various mushrooms, or homey Ragout made with Rancho Gordo beans and braising greens from the garden.

The Wine Spectator Greystone Restaurant has adopted the sustainable practice of ordering whole cattle from neighboring Five Dot Ranch and using the entire animal in dishes on the menu. Chef Da Fonseca has taken this practice one step further and is now dry-aging cuts of beef in house, giving the grass-fed beef more flavor and tenderness. Featured cuts rotate daily based on what is available, and include a New York strip steak, aged for 28 days, or a Butcher's Cut special of flat iron, hangar, or skirt steak, that has been aged 5 to 7 days. The Better Burger is really that—Five Dot Beef sirloin that has been aged for 28 days, hand ground, and served with house-made Kennebec potato chips and house-made catsup.

Chef Da Fonseca continues the practice of using the whole animal by ordering sustainably raised whole hogs from Gleason Ranch in neighboring Sonoma County. Da Fonseca breaks down the whole hog in the restaurant kitchen, instructing students and giving them valuable, eco-friendly skills to use in their culinary careers.

Da Fonseca uses his own Mediterranean curing mix to make bacon, which is smoked on the CIA property and used throughout the menu. Larger cuts are braised and served as specials, while other parts are made into a Spanish-style chorizo sausage and served with mussels and other dishes. Da Fonseca is also making charcuterie in-house, and instructing students in the practice.

Photo Captions:

Photo 1: Almir Da Fonseca is the new executive chef at the Wine Spectator Greystone Restaurant at The Culinary Institute of America at Greystone. He is also a chef-instructor at the culinary school and will continue to work with students in the restaurant. (Photo Credit: CIA/Charlie Gesell)

Photo 2: A look inside The Wine Spectator Greystone Restaurant on the California campus of The Culinary Institute of America. (Photo Credit: CIA/Keith Ferris)

Media Contact:

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

# # #

The Culinary Institute of America Launches Cutting-Edge Series of Culinary Science Courses for Professional Chefs

2012-01-26T09:56:01-05:00

Four Exciting New Continuing Education Classes are Now Offered at CIA Campuses in Hyde Park, NY and St. Helena, CA

Hyde Park, NY, January 26, 2012 – As part of the college's mission to provide cutting-edge education and to advance new understanding of food and flavor, The Culinary Institute of America has launched a series of four new courses. These additions to the CIA Continuing Education curriculum, designed for the professional chef, will explore the science underlying new techniques, culinary traditions, and food safety.

Through a combination of lectures, discussions, and extensive hands-on kitchen—and guided by award-winning members of the CIA faculty and guest faculty from industry and academia—professional chefs will gain a better understanding of culinary science principles that can foster efficiency and innovation in the modern food service industry. These classes are now offered at the CIA's main campus in Hyde Park, NY, and at the Greystone campus in St. Helena, CA. All programs are designed for professional chefs with advanced culinary skills.

"A sound foundation in the principles of science underlying our techniques and traditions is 'Mise En Place 2.0' for the modern chef," said Dr. Chris Loss, PhD, director of the Department of Menu R&D. "The culinary industry is becoming increasingly technical and cross-disciplinary. Chefs eager to keep pace in the competitive food industry should be familiar with the fundamentals of culinary science that have already captured the attention of the culinary world."

The CIA Culinary Science courses have been designed by chefs, a microbiologist, a sensory scientist, and a food chemist, as well as consulting experts from the recent book by Nathan Myhrvold, Modernist Cuisine. This cross-disciplinary faculty team reflects the fascinating integration of the art and science of cooking that drives major food industry trends.

To find out more about the faculty designing and teaching this course, please visit us online.

The four Continuing Education classes that open this new series include: Culinary Science: Principles and Applications in Modern Cuisine; Hazard Analysis and Critical Control Points (HACCP) Writing; Introduction to Precision Temperature Cooking Techniques and Processes; and Menu Development—Commissary/Contract Feeders.

Culinary Science: Principles and Applications in Modern Cuisine allows students to review the principles of culinary science and their applications in modern foodservice industry careers through lectures, discussions, and extensive hands-on kitchen work. By comparing traditional and "modernist" techniques, this course introduces chefs to the mechanisms underlying the physical and chemical changes that occur during food preparation and cooking—and how to control them. The five-day class will be offered August 13–17 at Hyde Park. Tuition is $1,795 per person.

HACCP Writing offers an overview of how the education, health care, military, contract foodservice, commissary, and restaurant segments of the industry must be brought into compliance with current Hazard Analysis and Critical Control Points (HACCP) regulations, according to state codes. In this non-cooking class, students apply the process of creating a HACCP program specific to their foodservice establishments, and study the science, microbiology, and safety elements of precision temperature cooking. The four-day class will be taught at St. Helena, February 21–24, 2012. Tuition is $1,300 per person.

Introduction to Precision Temperature Cooking Techniques and Processes offers a foundation for foodservice managers, chefs, decision makers, and researchers seeking to understand the techniques and benefits of precision temperature cooking processes. The course is designed to demonstrate the interconnectivity, techniques, and benefits of complete end-to-end systems centered on precision temperature cooking systems. The four-day class will be taught at St. Helena, April 9–12, 2012. Tuition is $1,300 per person.

Menu Development—Commissary/Contract Feeders allows food production facilities to improve menu items and products for receiver kitchens, in segments such as health care, education, military, institutions, and business and industry properties. Students analyze their site facilities and create operational changes that promote economic savings, through efficient food production techniques, green initiatives, and carbon savings and operational cost reductions. The four-day class will be taught at St. Helena, March 19–22 and May 14–17, 2012. Tuition is $1,300 per person.

To enroll in any of the classes in the CIA's new 2012 Culinary Science curriculum, visit www.ciaprochef.com or contact the CIA's customer service department at 1-800-888-7850.

Photo Captions:

Photo 1: The future of the culinary arts has arrived. The Culinary Institute of America, the world's premier culinary college, has launched a culinary science curriculum in 2012, featuring four exciting courses, designed for the professional chef. (Photo credit: CIA/Keith Ferris)

Photo 2: "A sound foundation in the principles of science underlying our techniques and traditions is 'Mise En Place 2.0' for the modern chef" said Dr. Chris Loss, '94, who helped design the CIA Culinary Science: Principles and Applications course. (Photo credit: CIA/Keith Ferris)

Media Contact:

Jay Blotcher
Media Relations Specialist
845-905-4419
j_blotch@culinary.edu

# # #

Rising Star New York Chef George Mendes is Commencement Speaker at his Alma Mater

2012-01-24T13:10:00-05:00

Hyde Park, NY, January 24, 2012 – George Mendes, chef/owner of the acclaimed Aldea restaurant in New York City and one of Food & Wine magazine's Best New Chefs for 2011, returned to his alma mater on Friday, January 20, 2012 with words of inspiration for the newest class of fellow graduates of The Culinary Institute of America (CIA).

"Take a moment on a daily basis to appreciate your craft, your métier. Respect it. Love it," Mendes advised 52 recipients of associate degrees in culinary arts and baking and pastry arts. "Take the time to wake up early in the morning and breathe in the fresh vegetables at the farmers' markets. That should be inspiration enough."

After graduating from the CIA in 1992, Chef Mendes continued to hone his craft, doing stages with European Michelin-star chefs Roger Vergé, Alain Ducasse, Alain Passard, Martin Berasategui, and finally with Ferran Adrià at elBulli in Spain. At Aldea, a restaurant celebrating his Portuguese heritage, he has earned his own stars in the New York Michelin Guide for the past two years.

"Sometimes opportunities don't present themselves to you. You have to go out and discover them," said Mendes, who didn't even consider a career in the food world until a high school field trip brought him to the CIA's Hyde Park, NY campus in 1990. "Be the first one in your kitchen and the last one out. You'll be surprised at how many more opportunities will arise from it."

Chef Mendes returns to Hyde Park on January 28 and 29 as a judge for the Bocuse d'Or USA competition at the CIA.

Photo Caption:

CIA graduate George Mendes '92 delivers the commencement address at his alma mater on January 20, 2012. (Photo credit: CIA/Keith Ferris)

Media Contact:

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

# # #

Certified Master Chef Brad Barnes Named New Head of Continuing Education at The Culinary Institute of America

2012-01-20T14:39:04-05:00

Culinary Industry Veteran Promises Innovations Across All Three CE Departments: Food Enthusiast Classes, ProChef Program, and CIA Consulting

Hyde Park, NY, January 20, 2012 – Certified Master Chef and culinary industry veteran Brad Barnes '87, CMC, CCA, AAC, has been named senior director of continuing education at The Culinary Institute of America (CIA).

Barnes previously served as senior director of culinary education at the CIA, where he helped restructure the associate degree programs and played an integral part in the development and implementation of the new CIA Academic Delivery System.

Working from the school's Hyde Park, NY campus, Barnes will introduce innovations to the existing three-part curriculum in the department: Food Enthusiast classes, including Culinary Boot Camps and weekend classes; the ProChef® Certification program; and CIA Consulting, which offers creative marketing and menu solutions to the industry.

"We are very excited and gratified to have an esteemed alumnus such as Chef Barnes to lead our Continuing Education initiatives," said CIA Provost Mark Erickson '77, CMC. "His vision, enhanced by his high-profile culinary accomplishments, will be very effective in guiding the department into the next decade."

"The Continuing Education Department is the public face of the CIA," Chef Barnes said. "My objective is to keep its offerings fresh and in line with advancements in the culinary industry. My strength is my professional culinary background; I speak the language of this field and will bring those skills to bear in course development and industry connectivity."

CIA alumnus Brad Barnes is the North American Association of Food Equipment Manufacturers professor at the CIA. Before returning to his alma mater in 2009, Chef Barnes was president of GigaChef, LLC, a consulting company for hotels and high-volume foodservice. He previously held executive chef positions for a variety of establishments, including 64 Greenwich Avenue and Nancy Allen Rose Catering in Greenwich, CT. Active in the American Culinary Federation, Chef Barnes is chair of its Certified Master Chef Committee, a certified competition judge, and the recipient of several honors, including the ACF President's Award. The co-author of three books, he served as coach for Team USA at the Culinary Olympics in 2000, 2004, and 2008.

Photo Captions:

Photo 1: Certified Master Chef Brad Barnes '87, CMC, CCA, AAC, has been named senior director of continuing education at The Culinary Institute of America. (Photo credit: CIA/Keith Ferris)

Photo 2: An industry veteran, Chef Barnes previously held executive chef positions for renowned culinary establishments and currently serves as chair of the Certified Master Chef Committee of the American Culinary Federation. (Photo credit: CIA/Keith Ferris)

Media Contact:

Jay Blotcher
Media Relations Specialist
845-905-4419
j_blotch@culinary.edu

# # #

HMSHost Awards Scholarships to Culinary Institute of America Students

2012-01-16T12:27:09-05:00

HMSHost to Feature Winning Contestants' Recipes at its Airport Restaurants Across North America

Hyde Park, NY, January 16, 2012 – As part of its five-year strategic partnership, HMSHost, a world leader in travel shopping and dining, today announces the winners of a recipe contest featuring students from The Culinary Institute of America (CIA), the world's premier culinary college. The winning recipes will be featured over the next year in more than 100 of HMSHost's proprietary restaurants at airports around the country.

"Our students are thrilled to have the opportunity to show off their creativity and earn scholarships at the same time," said David Kamen, project manager, CIA Consulting. "The college is grateful to HMSHost for its support in helping CIA students pursue dreams of successful careers in the diverse and vibrant foodservice and hospitality industry."

Jessica Hargrove, from Lake Jackson, TX, won the first place honor in the appetizer category with a Macaroni & Cheese Flatbread topped with Candied Bacon and Shredded Brussels sprouts. Lauren Fury, who is from Brooksville, FL, took first place in the entrée category with her recipe of Fried Chicken and Waffles with Country Gravy and Grade A maple syrup.

The month-long submission period in November generated more than 35 recipe submissions from students of all levels at the CIA. The theme of the recipe contest was "All-American Comfort Food," and students could enter a recipe in both categories of appetizer and entrée.

Once the finalists were selected, four judges chose three finalists in each of the two categories. In the kitchen preparation and in the meal's presentation, finalists were evaluated on several points:

Food preparation
Safety
Adherence to the exact recipe
Cleanliness
Dish plating
Taste

"HMSHost's commitment to the CIA, its students and the culinary arts overall is why we're excited to continue this partnership with one of the world's best culinary colleges," said Bill Casey, vice president of HMSHost's Restaurant Portfolio.

Winners Jessica Hargrove and Lauren Fury each received $5,000 in scholarship funds, provided by HMSHost. In addition, HMSHost also donated $15,000 to the CIA's general scholarship fund, as part of its five-year strategic partnership with the culinary college.

Photo Captions:

Photo 1: Robert Bratton (right) of HMSHost and a CIA alumnus presents scholarship awards to top winners Jessica Hargrove (left) and Lauren Fury (center). Hargrove placed first in the Appetizer category and Fury was the winner in the Entrée category. (Photo credit: Lee Ferris)

Photo 2: Lauren Fury's Fried Chicken & Waffles with Country Gravy and Grade A Maple Syrup. (Photo credit: Lee Ferris)

Photo 3: Jessica Hargrove's Macaroni & Cheese Flatbread. (Photo credit: Lee Ferris)

Media Contact:

Anne Duffy
240-694-4330
anne.duffy@hmshost.com

# # #

About HMSHost
HMSHost is a world leader in creating dining and shopping for travel venues. HMSHost operates in more than 100 airports around the globe, including the 20 busiest airports in North America. The Company has annual sales in excess of $2.5 billion and employs more than 34,000 sales associates worldwide. HMSHost is a part of Autogrill Group, the world's leading provider of food & beverage and retail services for people on the move. With sales of over €5.7 billion in 2010, the Group operates in 37 countries and employs some 62,000 people. It manages over 5,300 stores in more than 1,200 locations worldwide.

Visit www.HMSHost.com for more information and find us on Facebook at HMSHost Making the Traveler's Day Better.

A Muffin Makeover: Dispelling the Low-Fat-Is-Healthy Myth

2012-01-12T16:41:56-05:00

Low-Fat Approach to Eating Hasn't Reduced Obesity or Made People Healthier; New Recipes for Healthier Muffins Using Whole Grains, Healthy Fats

Boston, MA, January 12, 2012 – Dozens of studies, many from Harvard School of Public Health (HSPH) researchers, have shown that low-fat diets are no better for health than moderate- or high-fat diets—and for many people, may be worse.

To combat this "low fat is best" myth, nutrition experts at HSPH and chefs and registered dietitians at The Culinary Institute of America (CIA) have developed five new muffin recipes that incorporate healthy fats and whole grains, and use a lighter hand on the salt and sugar. Their goal? To "make over" the ubiquitous low-fat muffin, touted as a "better-for-you" choice when in fact low-fat muffins often have reduced amounts of heart-healthy fats, such as liquid plant oils, but boast plenty of harmful carbohydrates in the form of white flour and sugar.

Other low-fat processed foods are not much better, and are often higher in sugar, carbohydrates, or salt than their full-fat counterparts. For good health, type of fat matters more than amount. Diets high in heavily processed carbohydrates can lead to weight gain and an increased risk of type 2 diabetes and heart disease.

"It's time to end the low-fat myth," said Walter Willett, professor of epidemiology and nutrition and chair of the Department of Nutrition at HSPH. "Unfortunately, many well-motivated people have been led to believe that all fats are bad and that foods loaded with white flour and sugar are healthy choices. This has clearly contributed to the epidemic of diabetes we are experiencing and premature death for many. The lesson contained in these healthy muffins—that foods can be both tasty and good for you—can literally be life-saving."

A regular blueberry muffin from a national coffee shop chain has 450 calories on average and most of those calories come from carbohydrates, primarily white flour and sugar. However, now that national chains have eliminated trans fats, a regular muffin does have heart-healthy fat, usually from soybean or canola oil. A low-fat muffin has about the same amount of calories, but contains more carbohydrates and sugar—and about 60% more sodium (700 milligrams)—than a regular muffin.

The new Blueberry Muffin recipe offered by HSPH and the CIA is less than half the size of a coffee shop muffin and contains just 130 calories. It is made with a mixture of whole wheat, white, and almond flour and uses canola oil, a healthy fat. See "Blueberry Muffin Battle" for a nutritional comparison of the three types of blueberry muffins.

See recipes for Blueberry Muffins, Cranberry Orange Muffins, Jalapeño Cheddar Corn Muffins, Lemon Chickpea Breakfast Muffins, and Whole Wheat Banana Nut Muffins.

"There are so many ingredients available to home bakers who want to offer their families healthful, flavorful baked goods," says Richard Coppedge, Jr., chef-instructor at the CIA and a Certified Master Baker. "These five recipes not only include a wide variety of whole grain and nut flours; they also demonstrate how more unusual ingredients like canned chickpeas and extra virgin olive oil can be used in baking."

The CIA and HSPH offer a dozen healthy baking tips that professional chefs and home cooks can use to build a healthier muffin. Here are a few of their tips:

Downsize the portions. The mega-muffins popular in bake shops are two to three times the size of the muffins your grandmother might have baked.
Go whole on the grains. It's easy to substitute whole wheat flour for 50% of the white flour in recipes without harming taste or texture. And with a few recipe alterations, delicious muffins can be made with 100% whole grains. See the Lemon Chickpea Breakfast Muffin and the Whole Wheat Banana Nut Muffin recipes as examples.
Slash the sugar. You can cut 25% of the sugar from most standard muffin recipes without any negative impact on flavor or texture, and in some recipes, cut back even more.
Pour on the oil. Liquid plant oils—canola, extra virgin olive oil, corn, sunflower, and others—help keep whole-grain muffins moist and are a healthier choice than melted butter or shortening.
Bring out the nuts. For extra protein and an additional source of healthy fats, add chopped nuts.
Scale back the salt. The best way to reduce salt is to make a smaller muffin and to pair muffins with foods, such as vegetables and fruits, that are sodium-free.
Pump up the produce—and flavor! Fresh whole fruit and unsweetened dried fruit naturally contain sugar, but unlike other sweeteners, they also contain fiber and important nutrients. Using fruit in your muffins means you can have a lighter hand on the added sugar. Cooked or raw vegetables, such as caramelized onions, sliced jalapeños, and chives and other fresh herbs—together with a whole range of spices—can add interesting textures and savory flavors to muffins.

The muffin recipes and photos, baking tips, a Q&A on why it's time to end the low-fat myth, and a handy chart showing how to find foods with healthy fats are all available on The Nutrition Source, a nutrition website from the Harvard School of Public Health.

"We need to make healthy fats and whole grains the new baking norm, at home and in the professional kitchen," says Greg Drescher, vice president of industry leadership and strategic initiatives for the CIA. "We call on restaurants and other food service providers to be leaders in promoting healthy fats—and in doing away with the low-fat myth."

Photo Captions:

Photo 1: Chef Rich Coppedge, Jr., and his colleagues at the CIA, used a variety of non-traditional ingredients like pureed garbanzo beans to help reduce the amount of fat found in the typical muffin. (Photo credit: CIA/Nicola Shayer)

Photo 2: The inclusion of beans in the Lemon Chickpea Muffin recipe from the CIA and the Harvard School of Public Health not only add protein and fiber, but they also help to keep it moist and tender. (Photo credit: CIA/Keith Ferris)

Photo 3: Recognizing that the low-fat approach to eating hasn't reduced obesity or made people healthier, The Culinary Institute of America and the Harvard School of Public Health worked together to create new recipes for healthier muffins using whole grains and healthy fats. (Photo credit: CIA/Keith Ferris)

Media Contact:

Stephan Hengst
Marketing Director, Communications & PR
845-905-4288
s_hengst@culinary.edu

# # #

About Harvard School of Public Health
Harvard School of Public Health is dedicated to advancing the public's health through learning, discovery and communication. More than 400 faculty members are engaged in teaching and training the 1,000-plus student body in a broad spectrum of disciplines crucial to the health and well being of individuals and populations around the world. Programs and projects range from the molecular biology of AIDS vaccines to the epidemiology of cancer; from risk analysis to violence prevention; from maternal and children's health to quality of care measurement; from health care management to international health and human rights. For more information on the school visit www.hsph.harvard.edu.

HSPH on Twitter | HSPH on Facebook | HSPH on YouTube | HSPH home page

The Culinary Institute of America Launches New Wine Lovers Boot Camps in 2012 at its Napa Valley Campus

2012-01-11T10:32:43-05:00

Two- and Five-Day Classes Will Heighten Consumers' Skill and Confidence in Wine Selection, Tasting, and Pairing with Food

Hyde Park, NY, January 11, 2012 – At a time when wine awareness and consumption in the United States continues to grow dynamically, The Culinary Institute of America is launching a new series of classes designed for the wine enthusiast at its St. Helena, CA campus.

Wine Lovers Boot Camp will debut in spring 2012 at the CIA at Greystone, whose location in the heart of the Napa Valley—home to great vineyards and wine estates—is ideal for the study and enjoyment of wine. The two courses launching this new series are Wine Lovers Boot Camp—Basic Training and Wine Lovers Boot Camp—Tasting Like a Pro.

Wine Lovers Boot Camp—Basic Training is a five-day exploration of the joys wine can bring to one's lifestyle, and is designed to elevate participants' overall understanding of wine. The program will also enable students to select and enjoy wine with greater knowledge and confidence, whether shopping for a mid-week meal at home, dining out at a restaurant, or hosting a special social gathering.

Working with the CIA's renowned faculty, students in this Boot Camp will taste the world's major white and red wine grape varieties as they learn to decipher wine labels from regions near and far. They will discover how a vineyard's location and a winemaker's influence can impact the flavor, style, and price of wine. Through tastings, participants will learn how to evaluate wine "flavor" and place it skillfully in the context of a meal. This newfound understanding will ultimately be put into practice in the kitchen as students prepare a multi-course meal with paired wines.

Initial 2012 class dates are February 13–17, April 16–20, and May 21–25 from 9 a.m. to 4 p.m. Tuition is $2,195 per person, and the class is open to students 21 years of age and older.

It is often said in oenophile circles that a wine is good if you like it. But how do professionals objectively evaluate wine? The CIA's Wine Lovers Boot Camp—Tasting Like a Pro will teach the casual wine drinker how to adopt professional approaches to tasting wine.

This two-day program will guide participants through proper tasting technique and teach them how to recognize important wine attributes that determine the quality and style of still, sparkling, and sweet wines. Through structured tastings, students will discover the influence on flavor of winemaking techniques, from barrel fermentation to fortification. Blind tastings will ultimately test their ability to identify wines like professionals.

Initial class dates for 2012 are February 2–3, February 29–March 1, March 26–27, April 13–14, and May 17–18 from 9 a.m. to 4 p.m. Tuition is $895 per person, and the class is open to students 21 years of age and older.

On select class days, students in both Wine Lovers Boot Camp programs will enjoy dinner at the on-campus Wine Spectator Greystone Restaurant.

To enroll in a CIA Wine Lovers Boot Camp, visit www.ciachef.edu/enthusiasts or call 1-800-888-7850.

Photo Captions:

Photo 1: Beginning in spring 2012, the CIA's new Wine Lovers Boot Camp classes will take place at the college's Greystone campus in California's famed Napa Valley. (Photo credit: CIA/Keith Ferris)

Photo 2: Savoring the joys of wine, for either personal pleasure or in launching a wine industry career, is one of the myriad benefits of the new Wine Lovers Boot Camps at the CIA. (Photo credit: CIA/Keith Ferris)

Media Contact:

Jay Blotcher
Media Relations Specialist
845-905-4419
j_blotch@culinary.edu

# # #

The Culinary Institute of America Leads Culinary Education on "Hot" Food Trends for 2012: Sustainability and Improved Kids' Nutrition

2012-01-09T15:19:38-05:00

Hyde Park, NY, January 9, 2012 – The National Restaurant Association recently surveyed almost 1,800 members of the American Culinary Federation, asking them what the "hot trends" will be for the coming year. Nine of the top 10 trends are in two categories: sustainability/local sourcing and healthy kids/children's nutrition. The Culinary Institute of America (CIA) commends the survey results, as the college is providing thought leadership through education to the foodservice industry on these critical needs.

The CIA teaches its 2,900 undergraduates about the inextricable link between chefs and the environment through its innovative local buying program that supports more than 300,000 campus meals yearly. Hailed by Department of Agriculture Secretary Tom Vilsack and U.S. Senator Chuck Schumer (D-NY), the Hyde Park campus spends $750,000 a year on fruit, vegetables, dairy, eggs, and meat from more than two dozen Hudson Valley farms.

In CIA classes such as Meat Identification & Fabrication, much of the focus is on training future chefs to utilize all the edible portions of foodstuffs in an effort to be more sustainable. The Food, Wine, and (Agri)culture course takes CIA juniors to one of the world's renowned culinary regions to see sustainable agriculture in action. Elective courses like Food Ecology connect students with the food supply by studying sustainability as well as food production and its effect on the environment, health, nutrition, politics, and society.

Building on its classes, the CIA converted one of its public restaurants—St. Andrew's Café—into one that is almost completely locally sourced. Its new curriculum teaches students about canning and other preservation methods and helped earn the restaurant a two-star certification from the Green Restaurant Association.

When it comes to healthy initiatives for the younger generation, the college has developed its own educational initiative and website dedicated to help in the battle against childhood obesity. The CIA's Menu for Healthy Kids provides recipes, facts, tips, and an online forum for school administrators, foodservice directors, chefs and restaurateurs, teachers, parents, and kids.

In addition, the CIA serves as an innovator regarding children's health and nutrition through the creation of its annual "Healthy Flavors, Healthy Kids" conference at its San Antonio campus—just one of several healthy cooking confabs held by the college throughout the year, along with the Harvard School of Public Health co-sponsored "Worlds of Healthy Flavors" and "Healthy Kitchens, Healthy Lives" conferences. Among the presenters at the 2011 Healthy Flavors, Healthy Kids conference was Sam Kass, assistant White House chef and senior policy advisor for healthy food initiatives in the Obama Administration.

The CIA's expert faculty is available to speak with the media about these trends, and about the ways in which the world's premier culinary college is taking the lead to educate people about these and many other issues. To schedule an interview with a CIA expert, please contact Jeff Levine at j_levine@culinary.edu.

Photo Captions:

Photo 1: During a 2010 visit to The Culinary Institute of America, U.S. Agriculture Secretary Tom Vilsack (left), CIA President Dr. Tim Ryan (right), and Hudson Valley farmer Paul Wigsten view some of the local produce used by the college. (Photo credit: CIA/Keith Ferris)

Photo 2: Students in the CIA's Seafood Identification & Fabrication course learn about the responsibilities of chefs regarding sustainable seafood, and the differences between farm-raised and wild fish. (Photo credit: CIA/Keith Ferris)

Media Contact:

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

# # #

CIA Recipe: A Super Bowl Feast Fit for a Chef

2012-01-03T11:48:04-05:00

Sauerkraut with Smoked Pork, Sausage, Frankfurters, and Potatoes

While chili, ribs, and seven-layer dips are Super Bowl standbys, why not consider impressing your fellow fans with something different this year: Choucroute Garni. It might sound complicated, but don't let the fancy French name scare you away from trying something deliciously different on Super Bowl Sunday. Pronounced shoo-KROUT gahr-NEE, this dish is a combination of smoked pork, sausage, frankfurters, sauerkraut, and potatoes. Easy to prepare, the recipe can be made ahead of time, then either packed up for tailgating or put out in a crock pot to keep warm on a buffet table.

Choucroute translates into 'cabbage crust,' and this German-inspired dish was born along the country's border with France. Garni refers to the variety of garnishes that are served alongside the dish. Consisting of any combination of pickled cabbage and meat, the feast typically features a variety of sausages, including Frankfurt sausage which served as the predecessor to the modern day frankfurter. Boiled potatoes are the starch of choice, and the dish is seasoned with black pepper, cloves, and juniper berries, along with onions and white wine to sweeten the deal and brighten the flavors.

"Any combination of your favorite sausages from either your local butcher or your favorite supermarket will work perfectly in this dish," explains CIA Chef-Instructor Cynthia Keller. "I try to find a nice assortment that includes well-spiced knockwursts and bratwursts. If you'd like to lighten up the dish, you can also select a variety of sausages made with leaner meats like chicken."

The chefs of The Culinary Institute of America have enthusiastically embraced this dish for game day, and thanks to their recipe, you too can enjoy this 'stick-to-your-ribs' combination. Serve all the components of this dish on a big platter with slices of French bread, spicy mustard, and your favorite ice-cold beer—and let the game begin!

The following recipe has been adapted from The Culinary Institute of America's The Professional Chef, 9th Edition (Wiley, 2011) available at bookstores nationwide or at www.ciaprochef.com/fbi/books.html. The Professional Chef, iPad Edition, a revolutionary iPad app that PC Magazine calls "a new frontier for books," is also available at (Wiley, Inkling; $49.99).

Watch the video on YouTube

============================================================================

Choucroute Garni

Serves 10

5 pounds sauerkraut
1 clove garlic
8 juniper berries
2 cloves
1 bay leaf
1 sprig thyme
8 to 12 black peppercorns
1 carrot
1 leek
2 branches of celery
1 parsnip
4 ounces vegetable oil
2 medium sliced onions (approximately 2 cups)
2 teaspoons minced garlic
1 cup dry white wine
3 cups chicken stock
1 smoked ham hock
2 pounds smoked pork loin
1-pound, 4-ounce- slab of bacon, cut into thick slices
4 pounds waxy potatoes, peeled
1-pound, 4-ounce garlic sausage
10 beef frankfurters
10 weisswurst (veal and pork sausage)

Drain the sauerkraut and rinse well in several changes of cold water. Drain and squeeze out water.
Place the garlic clove and spices in a small square of cheesecloth and tie with butcher's twine to create a spice "sachet" bag. Tie the carrot, leek, celery, and parsnip with butcher's twine to create a "bouquet garni."
Heat half the vegetable oil in a large "Dutch oven" over medium heat. Add the onions and sweat until tender without browning. Add the garlic and sweat briefly to release aroma. Add the sauerkraut to the onion mixture.
Add the wine and chicken stock. Bury the spice sachet, vegetable bouquet, and ham hock under the sauerkraut. Bring the liquid to a simmer.
Place the pork and the bacon on top of the sauerkraut. Cover tightly and braise in a 325-degree F oven for approximately 45 minutes. Add the potatoes, garlic sausage, and frankfurters to the pan, return the cover, and continue to cook approximately 15 to 20 minutes until the potatoes are tender and the frankfurters are heated through. Add more liquid if needed.
While the potatoes and frankfurters are cooking, place a sauté pan on medium heat. Add the remaining oil. Place the weisswurst in the pan and gently brown on all sides while heating the sausage through.
Remove the meats from the sauerkraut and keep warm. Slice the pork loin and garlic sausage.
Spoon the sauerkraut onto a warm platter, and garnish with sliced pork loin, garlic sausage, sliced bacon, frankfurters, weisswurst, and potatoes.
Serve with mustard and a loaf of crusty French bread. Accompany with a dry Riesling wine from Alsace or your favorite artisan-brewed beer.

Nutrition analysis per 6-ounce ounce: 270 calories, 12g protein, 5g carbohydrate, 21g fat, 1,050mg sodium, 50mg cholesterol, 2g fiber.

Photo Captions:

Photo 1: CIA Chefs Joe DiPerri, Cynthia Keller, and Dave Barry enjoy Choucroute Garni on Super Bowl Sunday. (Photo credit: CIA/Keith Ferris)

Photo 2: Choucroute Garni, Sauerkraut with Smoked Pork, Sausage, Frankfurters, and Potatoes. (Photo credit: CIA/Keith Ferris)

Media Contact:

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

# # #

CIA Graduate of Legendary Lineage Delivers Commencement Address at his Alma Mater

2011-12-27T15:14:16-05:00

Hyde Park, NY, December 27, 2011 – Jerome Bocuse, a 1992 graduate of The Culinary Institute of America (CIA) and son of legendary French chef Paul Bocuse, returned to his alma mater on Wednesday, December 21, 2011 to deliver the commencement address to recipients of associate degrees in culinary arts and baking and pastry arts.

Bocuse is president of JBI, LLC, a company that operates three restaurants and two specialty food carts at Walt Disney World's EPCOT® in Orlando, FL. He is also vice president of the Bocuse d'Or USA Foundation, which selects and supports the American candidate who competes in the international Bocuse d'Or competition—founded by his father and held every two years in Lyon, France.

Bocuse shared memories of his studies at the CIA with 49 newly minted fellow graduates. Recalling his time in Seafood class, still taught by the same chef, evoked knowing chuckles from those with the shared experience. "It was like the military: precise, efficient, and professional. But sometimes the toughest classes are the ones that give you the best memories," he said.

As the world's best known chef at the time, Paul Bocuse could have sent his son to study at a school anywhere in the world or apprentice under a European master chef. But a 1989 visit to the CIA showed him the college was the place for Jerome to learn what he needed to be successful. "I had seen many culinary schools in the United States. I knew right away this was in a whole different league," Paul Bocuse said earlier this year when he was honored by the CIA as the Chef of the Century. At the same event, Jerome was named Alumnus of the Year.

In late January, the Bocuse d'Or USA finals will be held at the CIA's Hyde Park, NY campus. And, promised Jerome Bocuse, "You will see an American chef on the podium (as the winner) in Lyon very soon."

Photo Caption:

Jerome Bocuse '92 delivers the commencement address at The Culinary Institute of America in Hyde Park, NY on December 21, 2011. (Photo credit: CIA/Keith Ferris)

Media Contact:

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

# # #