Taste Magazine Issue #21 by The Culinary Institute of America

The Magazine for Food and Wine Enthusiasts

Issue 21, January 2016 速

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

TABLE OF CONTENTS Welcome to the CIA Course Calendar Registration and General Information

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Programs and Products Boot Camp 24 Saturday Kitchens 36 Samplings 48 “A First Taste” Demos 52 Wine and Beverage Explorations 54 CIA Books and DVDs 62 Features “Laughs, Hugs, and a Toast”: Building Lasting Friendships at Boot Camp 9 The Evolution of Baking and Pastry 10 The Noble Napoleon 12 Dessert Pairings 14 Baking Without the Guilt 18 Chocolate Ganache 22 What’s Cooking at the CIA: Artisan Breads 35 Recipes Classic Napoleons On the web Chocolate Truffles 23 Dutch Baby with Spiced Fruit Insert Focaccia Insert Irish Soda Bread Insert Pignoli Cookies Insert Soft Molasses Cookies 45 On the cover: Flex your creative muscles by learning to make beautiful desserts at home, like this showstopper from the CIA’s Apple Pie Bakery Café.

It’s a Matter of TASTE I’m a big fan of baking and pastry, and not only for the reasons that immediately come to mind. It’s also because baking and pastry is not just about sweet; it’s about being a good, wellrounded cook. What do I mean by that? Well, I was trained in both parts of the business—culinary arts and baking and pastry arts—and I can tell you that knowing the sweet side gives you a basis for better understanding things on the savory side. Back when I was doing culinary competitions, I would apply the concepts of constructing petits fours to my hors d’oeuvre preparations, use the insights of pastry chefs in my layout of garde manger platters, and study the methods and techniques that could support savory preparations. And just recently, I was working with a chef who was making a salmon mousse, which I suggested was similar to a Bavarian cream made with cooked salmon and without sugar. It gave him a new perspective to work from. After taking a few classes with our amazing baking and pastry faculty (who are truly impressive masters of their craft), you may find the things you learn beginning to inform your cooking as well. Plus, making great desserts, breads, and chocolates in the CIA bakeshops is really fun, and you get to take all the goodies you make home with you. We’ve had students who were concerned that they hadn’t been told ahead of time that they’d be going home with a shopping bag full of artisan breads. Consider yourself warned.

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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WELCOME TO THE CIA

HAPPENING ON THE WEB How to Use a Pastry Bag Decorate your desserts with flair! Watch CIA Chef Melissa Walnock’s step-by-step instructions for using a pastry bag to pipe ingredients like icings, pastes, and fillings. It’s easy! Watch the video:

enthusiasts.ciachef.edu/how-tofill-a-pastry-bag-and-pipe

Come Tour Our Campuses! Get a taste of the full CIA experience. On these fun public tours, you’ll learn all about the college, see our students and faculty in action, and feel the passion for food, wine, and hospitality that makes the CIA a one-ofa-kind destination. For Reservations: 845-451-1588—Hyde Park, NY; reservations required 707-967-2320—St. Helena, CA; tickets may also be purchased at the campus store 210-554-6400—San Antonio, TX; reservations required

Take in a Demo Fun cooking demos and tastings are happening in California and Texas! Visit enthusiasts.ciachef.edu and click on “Demos & Tastings” to learn more.

ABOUT THE COLLEGE Founded in 1946, the not-for-profit CIA is the recognized leader in culinary education. The college awards bachelor’s and associate degrees, as well as certificates and professional certification, and is accredited by the prestigious Middle States Commission on Higher Education. The CIA also offers consulting services in support of innovation for the food industry.

NOTICE OF NONDISCRIMINATION What’s Boot Camp Really Like? Get a taste of the action and camaraderie in the CIA kitchens during a typical Boot Camp program. We spent a day in Basic Training and captured just a few of the highlights. Watch the video:

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

The Culinary Institute of America (CIA) is an 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. The following Civil Rights Compliance Officers at the CIA have been designated to handle inquiries regarding the nondiscrimination policies: Title IX and Age Discrimination: Joe Morano, Senior Director—Faculty Relations 845-451-1314, j_morano@culinary.edu, Office—Roth Hall, Room S-324 Section 504/ADA: Maura A. King, Director—Compliance 845-451-1429, m_king@culinary.edu, Office—Roth Hall, Room S-351 Mailing address: The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538 Should you require further information, please visit www.ciachef.edu/non-discrimination-statement. Issue Issue21 21 TASTE

COURSE CALENDAR

JANUARY–JULY 2016

HYDE PARK, NY CAMPUS

JAN 6 Skill Development Boot Camp (p. 33) 11 Techniques of Healthy Cooking Boot Camp (p. 33) 26 The Best of Boot Camp (p. 29)

FEB 1 Culinary Boot Camp—Basic Training (p. 28) 9 Baking Boot Camp (p. 28) 17 Handmade—Fresh Cheese (p. 27) 22 Bistro Boot Camp (p. 29) Pastry Boot Camp (p. 32)

29 Culinary Boot Camp—Basic Training (p. 28)

MAR

Bistros and Brasseries (p. 38) CIA Favorites (p. 39) Baking at Home—The Classic and Contempo Desserts (p. 37) rary Sauces (p. 39) Baking for Brunch (p. 37) Gourmet Meals in The Bird’s the Word (p. 38) Minutes (p. 42) Bistros and Brasseries Healthy Cooking at (p. 38) Home (p. 42) Cake Decorating (p. 39) Hors d’Oeuvre at Home CIA Favorites (p. 39) (p. 42) Gluten-Free Baking Italian Cooking at (p. 41) Home (p. 43) Gourmet Meals in The New Food Minutes (p. 42) Entrepreneur—Start An Introduction to Wine and Run a Small Food (p. 57) Business (p. 38) Mediterranean Cooking Pies and Tarts (p. 44) (p. 43) Saturday Sushi (p. 44) Soups for All Seasons Sharpening Your Knife (p. 45) Skills (p. 44) South of the Border— Spain and the World Mexican Favorites Table (p. 46) (p. 45) Cooking Techniques Under the Sea (p. 46) Series—Poultry (p. 26) Mediterranean Cuisine Cooking Techniques Boot Camp (p. 32) Series—Sous Vide

14 Cooking Techniques

(p. 26)

16 Cooking Techniques

(p. 29)

Series—Meats (p. 26)

Series—Seafood (p. 26)

19 Baking at Home—

29 The Best of Boot Camp 30 Regional Japan—Kanto

APR

12 Techniques of Healthy

Culinary Boot Camp— Basic Training (p. 28)

CIA Favorites (p. 39) Delicious Vegetables (p. 40) Everyday Grilling (p. 41) Everything Chocolate (p. 41) Food and Wine Pairing 101 (p. 56) Gluten-Free Baking (p. 41) Gourmet Meals in Minutes (p. 42) Healthy Cooking at Home (p. 42) An Indian Feast (p. 42) Italian Cooking at Home (p. 43) Mediterranean Cooking (p. 43) Saturday Sushi (p. 44) Under the Sea (p. 46)

Cooking Boot Camp (p. 33) Italian Cuisine Boot Camp (p. 31)

23 Artisan Breads at Home

(p. 37) Baking for Brunch (p. 37) Behind the Meat Counter (p. 38) Bistros and Brasseries (p. 38) Cake Decorating (p. 39) CIA Favorites (p. 39) Classic and Contemporary Sauces (p. 39) Global Street Foods (p. 41) Gourmet Meals in Minutes (p. 42) Healthy Cooking at Home (p. 42) Italian Cooking at Home (p. 43) Spain and the World Table (p. 46) Spring in the Hudson Valley (p. 46)

25 The Best of Boot Camp (p. 29)

and Chubu (p. 27)

The Desserts (p. 37)

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MAY

21 Artisan Breads at Home

Culinary Boot Camp— Basic Training (p. 28) Mushroom Madness— Wild and Cultivated (p. 27)

10 Killer Picnics Boot Camp (p. 32)

14 PARENT/TEEN DAY

Baking at Home— The Desserts (p. 37) Cake Decorating (p. 39) CIA Favorites (p. 39) Creative Cupcakes (p. 40) Gourmet Meals in Minutes (p. 42) Healthy Cooking at Home (p. 42) Italian Cooking at Home (p. 43) Spain and the World Table (p. 46)

16 Asian Cuisine Boot

Camp (p. 28) Culinary Boot Camp— Basic Training (p. 28)

(p. 37) Baking at Home— The Desserts (p. 37) CIA Favorites (p. 39) Delicious Vegetables (p. 40) Everyday Grilling (p. 41) Everything Chocolate (p. 41) The Flavors of Asia (p. 41) Global Street Foods (p. 41) Gourmet Meals in Minutes (p. 42) An Introduction to Wine (p. 57) Mediterranean Cooking (p. 43) Sharpening Your Knife Skills (p. 44) Spring in the Hudson Valley (p. 46)

23 The Best of Boot Camp (p. 29) Handmade—Fresh Cheese (p. 27)

25 Hors d’Oeuvre Boot Camp (p. 31)

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MEET YOUR INSTRUCTOR

Chef David Bruno ’88 The ingredient I can’t live without is…Wine, because it provides the astringency, acidity, depth, and balance that food needs. I am the chef I am today because of…My parents and the CIA. Growing up, food was a celebration and it bonded our family together. The CIA gave me the professional foundation for a successful career as a chef and now as an educator.

JUNE 1

Grilling and BBQ Boot Camp (p. 31)

Culinary Boot Camp— Basic Training (p. 28)

7 Bistro Boot Camp (p. 29) 13 Italian Cuisine Boot Camp (p. 31)

18 Artisan Breads at Home

(p. 37) Baking at Home— The Desserts (p. 37) CIA Favorites (p. 39) Food and Wine Pairing 101 (p. 56) Global Street Foods (p. 41) Gourmet Meals in Minutes (p. 42) Hors d’Oeuvre at Home (p. 42) Italian Cooking at Home (p. 43) Saturday Sushi (p. 44) South of the Border— Mexican Favorites (p. 45) Spain and the World Table (p. 46) Spring in the Hudson Valley (p. 46) Under the Sea (p. 46)

20 Culinary Boot Camp— Basic Training (p. 28)

25 Artisan Breads at Home

(p. 37) Bistros and Brasseries (p. 38) CIA Favorites (p. 39) Classic and Contempo rary Sauces (p. 39) Delicious Vegetables (p. 40) Everyday Grilling (p. 41) Gourmet Meals in Minutes (p. 42) An Indian Feast (p. 42) Italian Cooking at Home (p. 43) Mediterranean Cooking (p. 43) Pies and Tarts (p. 44) Sharpening Your Knife Skills (p. 44) Spring in the Hudson Valley (p. 46)

28 Cooking Techniques

Series—Meats (p. 26)

30 Cooking Techniques Series—Seafood (p. 26)

JULY 6 Grilling and BBQ Boot Camp (p. 31) 12 Techniques of Healthy Cooking Boot Camp (p. 33) 16 CIA Favorites (p. 39)

Everyday Grilling (p. 41) Gourmet Meals in Minutes (p. 42) Healthy Cooking at Home (p. 42) Mediterranean Cooking (p. 43)

18 Culinary Boot Camp—Basic Training (p. 28) 25 The Best of Boot Camp (p. 29)

Besides cooking, I have a passion for…Golf and gardening. With the extreme focus you need for the most basic of shots, golf helps me clear my mind and decompress. Gardening keeps me connected to my profession and allows me to teach my daughters where food comes from and how to honor it by cooking it correctly. I always encourage my students to… Have fun and learn from each other.

enthusiasts.ciachef.edu

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ST. HELENA, CA CAMPUS

JAN

17 The Marriage of Food

MAR

Techniques of Healthy Cooking Boot Camp (p. 33)

26 27

5 9

The Power of Sauces (p. 49)

11 Culinary Boot Camp— Basic Training (p. 28)

16 Everything Chocolate

(p. 41) Healthy Cooking at Home (p. 42) One Dish Meals (p. 43) Tasting Wine Like a Pro— The Winemaker’s Magic (p. 58)

and Wine with Chef John Ash (p. 56) Bistro Boot Camp (p. 29) Wine Lovers Boot Camp—Wine and Dine (p. 60) Artisan Breads at Home (p. 37) Cooking at Home (p. 39) Global Street Foods (p. 41) Grain, Water, and Hops— The Basics of Beer (p. 56) California Cheeses and the Wines That Love Them (p. 55)

FEB

14 The Marriage of Food

Comfort Foods Boot Camp (p. 29) Skill Development Boot Camp (p. 33) Wine Lovers Boot Camp—Taste Like a Pro (p. 60) Flavors of Wine Country Boot Camp (p. 30) Bistros and Brasseries (p. 38) Chocolates and Confec tions at Home (p. 39) CIA Favorites (p. 39) Napa Valley vs. the World (p. 57)

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and Wine with Chef John Ash (p. 56) The Best of Boot Camp (p. 29) Cooking with Wine (p. 49) More Marriage of Food and Wine with John Ash—Chocolates, Cheeses, and Desserts (p. 56) Artisan Breads Boot Camp (p. 28) Tasting Wine Like a Pro—Getting Started (p. 57)

Pies and Tarts (p. 44) Soups for All Seasons (p. 45) Spain and the World Table (p. 46) Spice It Up (p. 49) Tasting Wine Like a Pro—The Classic Grapes (p. 57)

Delicious Alchemy— Blending Grapes into Wine (p. 56) The Marriage of Food and Wine with Chef John Ash (p. 56)

Culinary Boot Camp— Basic Training (p. 28)

12 Cake Decorating (p. 39) Global Street Foods (p. 41) Gourmet Meals in Minutes (p. 42)

the Wines That Love Them (p. 55)

14 Culinary Boot Camp— Basic Training (p. 28)

21 Italian Cuisine Boot Camp (p. 31)

26 PARENT/TEEN DAY

Artisan Breads at Home (p. 37) CIA Favorites (p. 39) Italian Cooking at Home (p. 43)

29 Gourmet Meals in

Minutes Boot Camp (p. 31)

22 27

APR

10 The Marriage of Food

11 Restaurant Kitchen

Tasting Wine Like a Pro—Grapes Discoveries (p. 57)

California Cheeses and the Wines That Love Them (p. 55)

Culinary Boot Camp— Basic Training (p. 28) Wine Lovers Boot Camp—Become Wine Wise (p. 58) Regional Japan—Kanto and Chubu (p. 27)

Country Roads—Italy (p. 55) Gluten-Free Baking (p. 41) One Dish Meals (p. 43) Seasons in the Wine Country (p. 44) Tasting Wine Like a Pro—Getting Started (p. 57)

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Grain, Water, and Hops—The Basics of Beer (p. 56) Understanding Coffee— Tasting, Making, and Enjoying (p. 58)

and Wine with Chef John Ash (p. 56) Boot Camp (p. 33)

12 Cooking Techniques

Series—Seafood (p. 26)

14 Cooking Techniques

Series—Poultry (p. 26)

16 All About Thickeners

(p. 49) Country Roads—France (p. 55)

26 Baking Boot Camp (p. 28)

30 Everyday Grilling (p. 41) Everything Chocolate (p. 41) Italian Cooking at Home (p. 43) Wine Lovers Boot Camp—Taste Like a Pro (p. 60)

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MAY

14 Country Roads—Spain

Culinary Boot Camp— Basic Training (p. 28) Latin Cuisine Boot Camp—South America (p. 32)

California Cheeses and the Wines That Love Them (p. 55) CIA Favorites (p. 39) Delicious Vegetables (p. 40) Seasons in the Wine Country—The Desserts (p. 44) Tasting Wine Like a Pro—The Classic Grapes (p. 57)

Delicious Alchemy— Blending Grapes into Wine (p. 56) The Marriage of Food and Wine with Chef John Ash (p. 56)

9 Farm to Table Boot Camp (p. 30)

10 The Best of Boot Camp

(p. 55) Grilling Secrets (p. 49) Yoga in the Vineyards with Christie Dufault (p. 58)

15 California Cheeses and the Wines That Love Them (p. 55)

16 Culinary Boot Camp—

Basic Training (p. 28) Earth Flavors of Italy— Artisan Pizza and Pasta (p. 27)

21 Artisan Breads at Home

(p. 37) Healthy Cooking at Home (p. 42) Spain and the World Table (p. 46) Tasting Wine Like a Pro—The Winemaker’s Magic (p. 58) More Marriage of Food and Wine with John Ash—Chocolates, Cheeses, and Desserts (p. 56)

28 29

JUNE

Country Roads—U.S. (p. 55) Everyday Grilling (p. 41) Global Street Food Cooking at Home (p. 39) (p. 41) Gourmet Meals in Tasting Wine Like a Minutes (p. 42) Grain, Water, and Hops— Pro—Getting Started The Basics of Beer (p. 56) (p. 57) Saturday Sushi (p. 44) The Marriage of Food and Wine with Chef All That Sparkles— John Ash (p. 56) Bubbly Wines from Around the World Culinary Boot Camp— (p. 55) Basic Training (p. 28) California Cheeses and Tasting Wine Like a the Wines That Love Pro—The Classic Them (p. 55) Grapes (p. 57) The Best of Boot Camp Wine Lovers Boot (p. 29) Camp—Taste Like a Pastry Boot Camp (p. 32) Pro (p. 60) Frying Fearlessly (p. 49) Delicious Alchemy— Blending Grapes into Culinary Boot Camp— Wine (p. 56) Basic Training (p. 28) Regional Japan— Farm to Table Boot Camp Kanto and Chubu (p. 30) (p. 27) Bistros and Brasseries Techniques of Healthy (p. 38) Cooking Boot Camp (p. 33)

19 20

11 13

26 28

(p. 29)

JULY

16 Tasting Wine Like a

Tasting Wine Like a Pro—Getting Started (p. 57) Yoga in the Vineyards with Christie Dufault (p. 58)

17 California Cheeses and

10 The Marriage of Food

and Wine with Chef John Ash (p. 56) Understanding Coffee— Tasting, Making, and Enjoying (p. 58)

Pro—Grape Discover ies (p. 57) the Wines That Love Them (p. 55)

23 Napa Valley vs. the World (p. 57)

27 Wine Lovers Boot

Camp—Wine and Dine (p. 60)

MEET YOUR INSTRUCTOR

Chef Sandy Sauter The ingredient I can’t live without is… Cheese, because…who can? It’s cheese! Luckily, here in the Bay Area I have many wonderful artisan cheeses to choose from. I am the chef I am today because of…My mom, who, unfortunately, was a terrible cook when I was growing up. With a household of 11 people and a tiny kitchen, her focus was mass

enthusiasts.ciachef.edu

production. This inspired me to seek cooking knowledge. As a benefit, I have been able to teach her, and now she rocks!

Besides cooking, I have a passion for… Adrenaline-inducing activities. Sky diving, zip-lining, Tough Mudder, you name it. I’ll try just about anything once. I always encourage my students to… Push beyond their boundaries. That is where real progress, learning, and creativity live. Issue 21 TASTE

SAN ANTONIO, TX CAMPUS

JAN

16 Classic Comfort Food,

Comfort Foods Boot Camp (p. 29)

the CIA Way (p. 53) Global Street Foods (p. 41)

MAR

12 The Flavors of Asia 19 Spain and the World

(p. 41) Paella (p. 50)

14 Cooking Techniques

30 Delicious Vegetables (p. 40)

Classic Comfort Food— Breakfasts and Brunches (p. 53) Italian Cooking at Home (p. 43) Earth Flavors of Italy— Artisan Pizza and Pasta (p. 27)

FEB

20 Mediterranean Cooking

APR

18 The Art and Science of

An Indian Feast (p. 42) Spring—Soups and Sides (p. 53)

23 Italian Cooking at

Dessert Boot Camp 9 Everyday Grilling (p. 41) 18 (p. 29) 11 Pastry Boot Camp (p. 32) 23 Healthy Kitchen Skill Development Boot

Techniques (p. 50)

Camp (p. 33)

Series—Seafood (p. 26)

Classic Comfort Food— Sweets and Treats (p. 53) Soups for All Seasons (p. 45)

Cooking Techniques Series—Poultry (p. 26)

11 Cooking Techniques

Series—Sous Vide (p. 26)

(p. 43) Sensational Sauté (p. 50) Tasting Wine Like a Pro—Getting Started (p. 57)

22 The Best of Boot Camp (p. 29)

27 Sharpening Your Knife Skills (p. 44)

29 Culinary Boot Camp— Basic Training (p. 28)

hTX MEET YOUR INSTRUCTOR

Chef Melissa Fritz The ingredient I can’t live without is…Chocolate, because it has positive health benefits, complex flavor profiles, and, most important, it is delicious! I am the chef I am today because of… The many wonderful mentors throughout my career who helped educate and inspire me. Besides baking and pastry, I have a passion for…Dressage training with my horse, Agave. I always encourage my students to…Continue to educate themselves, never stop asking questions, and always push the limits!

2 4

French Cuisine Boot Camp (p. 31)

Bangkok and Beyond (p. 37)

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29 Techniques of Healthy Cooking Boot Camp (p. 33)

Cooking Boot Camp (p. 28) Home (p. 43)

25 Latin Cuisine Boot

Camp—South America (p. 32) Mediterranean Cuisine Boot Camp (p. 32)

11 Asian Cuisine Boot Camp 30 Mastering Fresh Pasta (p. 28) (p. 50) 16 Healthy Cooking at Home (p. 42)

MAY

18 Cooking Techniques

Series—Poultry (p. 26)

South of the Border— Mexican Favorites (p. 45) Spring—Salads and Sandwiches (p. 53)

10 Cooking Techniques

12 Comfort Foods Boot Camp (p. 29)

14 PARENT/TEEN DAY

CIA Favorites (p. 39)

16 Cooking Techniques Series—Sous Vide (p. 26)

Culinary Boot Camp— Basic Training (p. 28)

Series—Meats (p. 26)

21 Glorious Grilling (p. 50)

23 Flavors of Texas Boot

Camp (p. 30) Mexican Cuisine Boot Camp—Appetizers and Hors d’Oeuvre (p. 32)

31 Grilling and BBQ Boot Camp (p. 31)

JUNE

Summer—First of the Season Finds (p. 53)

Cooking Techniques Classic and Contemporary Series—Seafood (p. 26) Sauces (p. 39) Bistros and Brasseries Cooking Techniques (p. 38) Series—Meats (p. 26) Chinese Cuisine (p. 39) Delicious Vegetables (p. 40)

JULY 9

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Table (p. 46)

Summer—Small Plates (p. 39)

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Laughs, Hugs, and a Toast Building Lasting Friendships at Boot Camp For Patty Allweiss, CIA Boot Camp is about cooking, for sure. But it’s also about building relationships with people who share her passion—which may explain why she has taken six different Boot Camps over the years, many with the friends she’s made in the CIA kitchens. Patty started cooking for her family at the tender age of 10, learning the basics from her mother and grandmother. In college, she became enamored with Julia Child’s PBS show, and began making Julia’s croissants, French onion soup, and beef Bourguignon to woo her future husband. Later, she continued her culinary education with her husband’s grandmother, a Holocaust survivor. “She loved to cook too, and she came alive when she shared her recipes.” Patty then passed her own love for cooking on to her son Jonathan. “A few years ago, after going to another college, my son decided he wanted to become a chef and enrolled at the CIA,” says Patty. “I wanted to see what it was like in a professional kitchen, so I signed up for Italian Cuisine Boot Camp at the Hyde Park campus, and I loved it.” It was at this very first Boot Camp that the effervescent Patty felt a kinship with many of her classmates, especially Dr. Quincy Hilliard. “We have a brother-sister bond; we just connected,” she says. “We took French Cuisine Boot Camp together in San Antonio, and there we said, ‘Let’s meet again in two years.’ So a group of us decided to come to Asian Cuisine Boot Camp. I requested the class specifically and said I would try to fill it; about half of the students here today are friends of mine from other classes.” A successful former entrepreneur from California, Patty counts Boot Camp friends from Texas, Mississippi, and many other parts of the country. “Quincy is a composer and a professor at the University of Louisiana,” she says. “There are amazing people who take these classes and their backgrounds are fascinating. Boot Camp builds lasting friendships and I can’t put a price on that. Through a meal, we share a passion for our lives and for our love of cooking. We share the good results with the burnt results— always with laughs, hugs, and a toast.”

Patty Allweiss with some of her many Boot Camp friends

In addition to kindred spirits, Boot Camp has introduced Patty to new equipment, tools, and foods. “I feel more confident now that if I have ingredients in my fridge, I know what goes together,” she says. “And I always have pots full of fresh herbs—I didn’t really cook with them before, just salt and pepper. Last night, we went to the Asian market together; now I know how to use all of the ingredients, sauces, and noodles that I’ve always seen.” So what’s next on the horizon for Patty? “Quincy wants to take Pastry Boot Camp next, and I said, ‘Then you have to take Wine Lovers Boot Camp with me in California after that.’” Sounds like a plan—who’s in?

enthusiasts.ciachef.edu

Issue 21 TASTE

The Evolution of Baking and Pastry A Conversation with Dean Thomas Vaccaro ’85, CMB, CEPC

Whether employing a 3D printer to create a sugar sculpture or returning to heritage grains to craft a loaf of artisan bread, there’s no denying that the world of baking and pastry is a dynamic one. To help us understand more about where baking and pastry is headed, as well as where it came from, we’re turning to one of our resident experts. At the CIA, all things flour and sugar are led with the vision and drive of Dean of Baking and Pastry Arts Tom Vaccaro. A 1985 CIA alumnus, Chef Vaccaro is a Certified Executive Pastry Chef, Certified Master Baker, and the American Culinary Federation’s 2004 National Pastry Chef of the Year. Throughout his long and successful career, he has worked at top industry properties and earned gold medals in competitions around the world.

How is the way we teach CIA degree students different today from when the program was first launched in 1990? How has baking and pastry evolved in the industry? In the 25 years that have passed, the associate degree has grown into a full bachelor’s degree. The associate degree originally was more of a general overview of the baking and pastry arts, and over time, we created 10 new, specialized classes that were added in, including Chocolates and Confections, Confectionery Art and Special Occasion Cakes, Contemporary Cakes and Desserts, and Advanced Baking Principles. We also added another experiential class beyond the Apple Pie Bakery Café, and that is the Restaurant Operations course, which covers fine dining breads and plated desserts that are served in the Bocuse and American Bounty restaurants in Hyde Park. 10 TASTE

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We have also continued to grow the bachelor’s degree program by adding an Advanced Principles in Baking and Pastry concentration this year at the California campus. The students are so excited about it—industry experts are coming in to lecture, and an artist will be there to talk about design and how it is applied to not only the pastry itself, but also packaging and marketing. Information for developing new courses comes from the industry and our own research. The industry has been moving away from the general bakery to specializations across the board—for example, chocolatiers and high-end pastry shops—and our alumni have driven much of that growth. We’ve also seen a large expansion in artisan breads and plated desserts in fine dining across the U.S.

How have the career opportunities in this field changed over the years? There are a lot more opportunities now. A large segment is the world of cafés, from casual to upscale. So baking and pastry students not only need to know how to make pastries, ice creams, and breads but also savory items. And they also need entrepreneurial skills. Our curriculum addresses those needs, with the management track in the bachelor’s program and the Café Savory Production class at the associate degree level. Why is science so integral to successful baking and pastry? Science is a big, broad term. In baking and pastry, it’s about the identification of ingredients and understanding their values, reactions, and purposes. Why do you add them? What is the meaning behind each of them? Our degree program course, Baking Ingredients and Equipment Technology, addresses this; it’s our “how baking works” course. We discuss the functions of yeast, sugars, dairy, eggs, flour, nuts, oils, fats, and chemical leaveners— how they work in recipes and the whys. Tell me about the 3D printing initiative at the college. We have one sugar/confectionery printer through our partnership with 3D Systems, and we’re using it to create experiences in desserts that enhance our current lineup. For example, a dessert served in the American Bounty Restaurant would traditionally be covered with a metal cloche; we are experimenting with making the cloche with sugar, so you could eat it along with the dessert. The same applies to desserts served in a glass—we can print the glass from sugar as well. And we are using the printer to create intricate cake decorations that, under time constraints, would otherwise be very difficult to make.

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What other trends and innovations do you foresee for baking and pastry? Sweet indulgences and quality experiences. Smaller bites that are just the right amount. A growth in cafés, especially in quality baked items like an apple galette, a buttery croissant, or a great doughnut that’s just the right size. Macarons will continue to grow. Confectionery and chocolate shops will continue to open, especially “beanto-bar” shops, where pastry chefs take the cacao beans and roast them, skin them, and create their own chocolate. They buy the beans from all over and create their own blends, adding things like spices or truffles. On the bread side, I see more whole, organic, nonproduction-GMO grains, especially wheat berry, being used. These grains have better flavor and are better for you. Rye will become an important grain—it’s really good for you, and it’s really good for organic growers because, since it adds nutrients to the soil rather than depleting them, it’s the perfect rotational plant. However, rye needs to get incorporated into the chef’s repertoire, and it is a difficult flour to work with because there is no gluten in it. I also see more individual milling in your own bakery, and more dense breads paired with quality meats and vegetables.

How does the CIA baking and pastry degree program curricula “trickle down” to classes for enthusiasts? Our classes for enthusiasts give students a “compressed” experience of what our degree students go through. For example, in an artisan bread baking class for enthusiasts, we might pick five of 20 breads that a degree program student would make. We would also have the first eight steps of a 12-step, three-day process already done and prepped, so that when the enthusiast comes to class, he or she would do the last four steps; essentially, the finishing and tasting. Otherwise, it would take three days! It’s a compressed experience, but you still get the same outcomes. What are your best tips for home bakers? 1. Stick to good-quality ingredients. Use the best butters and flours you can find. 2. Make portion sizes small and indulgent for your guests. 3. Don’t be afraid to take risks with your flavor profiles. All cookies don’t have to be chocolate chip! Try a cookie with candied orange, dried cherries, and allspice; or pressed granola bars with macadamias and dried pineapple. 4. Keep your baked goods covered in an airtight container. All baked goods start losing moisture (and hence, freshness) as soon as they come out of the oven.

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The Noble Napoleon A Pastry for the Ages By Alain Dubernard

“The battlefield is a scene of constant chaos. The winner will be the one who controls that chaos, both his own and the enemies’.” —Napoleon Bonaparte, French military leader and emperor

Was it to honor Napoleon Bonaparte when the gâteau de mille-feuille (“a thousand sheets”) pastry was named? Was it a Russian dessert celebrating the country’s victory over Napoleon? Or maybe the name came from napolitain, which means “from Naples” in French. There are many different stories about the origin of the name, so who knows? What I do know for sure is that this pastry, and all its variations, has become one of the best-known in the world and, when done correctly, is a scrumptious treat.

of puff pastry, diplomat cream, and a topping ranging from pouring fondant to powdered sugar, with or without nuts and/or fruits. The most important attribute of this awesome pastry is the combination of its flavor and its mouthfeel—crisp and flaky; creamy; flavorful; buttery, not oily; light; and sweet but balanced.

The ’70s to Today

While the kitchen can be chaotic (and might even be likened to a battlefield at times…), the mille-feuille created in that kitchen is a thing of order and beauty. In contemporary dessert circles, the term “Napoleon” can be used to describe layers of just about anything: tempered chocolate stacked together with a cream, a sponge and a cream, or even stacked cookies, meringues, or phyllo dough.

In the 1970s, the mille-feuille was a must-have on the menu of every single pastry shop and restaurant, be it Italian, French, Spanish, Mexican, or the so-called international ones. Then suddenly the dessert faded out of popularity for several years. In the high-end retail industry in the 1980s, nouvelle pâtisserie took over, with its décor sponges, Bavarian creams, charlottes, and smallersized and funky-colored pastries. In restaurants, more elaborate plated desserts made a big splash and the Napoleon and other classics were somehow neglected.

But what I want to talk about here is the classic Napoleon pastry. Also known as mille-feuille, millefoglie, milhojas, napolitano, tompouce, or custard slice, the dessert consists

The mille-feuille has since come back strong—and to stay. In today’s market, you will find several styles with different flavor profiles, from vanilla to chocolate to lemon

Contemporary or Classic?

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and berries and different kinds of creams. You will see some with one, two, or three layers of dough and cream and some with different sponges. Big names in the baking and pastry world have been offering Napoleons for several years now. Pierre Hermé comes to mind, with his raspberry mille-feuille composed of puff pastry, biscuit Joconde, raspberry gelée, and mousseline cream.

CHEF ALAIN’S CRITERIA FOR A CLASSIC NAPOLEON PASTRY >Thin, even, flat layers > Flaky & slightly caramelized FILLING > Diplomat cream > Distinct vanilla flavor FONDANT > Thin and shiny > Even in thickness CHOCOLATE LINES > Thin and even in width and spacing FEATHERING > Even and tightly spaced

The Essential Elements The classic Napoleon is made with three layers of puff dough and two layers of vanilla diplomat cream. It is glazed with white pouring fondant, and the design on top is made with melted dark chocolate. What makes a good gâteau de mille-feuille? The most important element is the puff pastry, which has to be crisp and flaky, not overly salty, and slightly caramelized in order to keep it crunchy when in contact with the cream. The puff pastry can be made from scratch or purchased, inverse or traditional, but either way it has to be even, thin, and flat. The first puff pastry scraps work very well for this application, so making Napoleons is a very good way to use leftover puff dough.

The Dough Once the dough is rolled thin, it should be docked (holes poked in the dough with the tines of a fork or a docker) and relaxed in the refrigerator on a sheet pan, covered, for at least 20 minutes. After that, it should be covered with parchment paper and another sheet pan on top to keep it flat. Puff should be baked at a high temperature (390 degrees F) in a non-convection oven. After about 20 minutes in the oven, uncover the dough, and when it starts to get color, take it out and lightly brush it with a mix of simple syrup and corn syrup, place it back in the oven, and finish the bake until the color is golden brown, about 30 to 35 minutes total. Let the dough cool before trimming it into three even rectangular pieces. The Cream The diplomat cream is made from a 1:1 combination of pastry cream and whipped cream. The whipped cream (soft-to-medium peaks) is folded in to the previously made cold and smooth pastry cream. Gelatin can be added to keep the cream a little firmer. The Fondant and Chocolate The fondant should be thinned with simple syrup or corn syrup and warmed to 100 degrees F to make it shiny and to avoid cracking. The chocolate does not need to be tempered, but should be kept warm in the paper cone so it has a nice flow when applied.

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The Method Assembling Use 3 layers of baked puff pastry, 14” long x 3½” wide, with 2 layers of vanilla diplomat cream (16 ounces total) that are applied with a medium spatula. Glazing Glaze with the thinned and heated white pouring fondant using an offset spatula. Move quickly, doing a maximum of two passes to avoid puff crumbs in the fondant. Adding the Chocolate Detail Immediately after glazing, pipe thin lines the full length of the puff pastry sheet using the melted dark chocolate (kept warm) in a medium-size paper cone with the tip cut very small with scissors. Feather the chocolate lines using a paring knife, using a vertical movement from top to bottom and then in the middle from bottom to top. Trimming Trim the excess cream and fondant from the sides using a serrated knife and hot water. Once the pastry is assembled, it can be chilled, trimmed, and served as a whole cake. If you plan to serve it individually, I recommend freezing the cake whole and then later trimming and slicing it while the pastry is still hard but not totally frozen.

Now It’s Your Turn! Visit the Recipes & Techniques page at enthusiasts. ciachef.edu for our Classic Napoleon and component recipes from the CIA food enthusiast kitchens. enthusiasts.ciachef.edu/classic-napoleon-recipe

Award-winning chef Alain Dubernard is the department chair for baking and pastry arts at the CIA San Antonio. A Certified Master Baker and Certified Hospitality Educator, he has worked as a chef and consultant in cafés, restaurants, and hotels throughout the U.S., Mexico, and Europe. Chef Dubernard is a member of the Académie Culinaire de France and the Société Culinaire Philanthropique. Issue 21 TASTE 13

Dessert Pairings Boozy, Doozy, or Delicious? By Traci Dutton

In the early days of the now-20-year-old CIA at Greystone campus, the biggest program we ran was a 30-week baking and pastry arts certificate program. As one would imagine, these were happy bread-, cake-, and custardfilled times during which we enjoyed and indulged in the many creative forces at work in the bakery. Artisan breads, elaborate plated desserts, newfangled donuts, and ultra-modern ice cream flavors were all the rage and took their place beside the classic baguette, croquembouche, fruit Danish, and plain ol’ vanilla ice cream that our students also mastered.

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As the resident sommelier, I made a special point of highlighting this program because I always believed dessert got short shrift in the dining experience. Guests got full, weary, and often judge-y about “sweet” wines, and tables needed to be turned on a tight schedule in a busy restaurant. Add to that my lifelong sweet tooth, fascination with late harvest and fortified wines, and real affection for nearly every pastry chef I’ve ever met, and you have a decadent mission to hone the final flavors of the meal into the most memorable moment.

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Today, my mission continues with gusto. New players have been added to the game as diners discover beer, spirits, and cocktails, and sommeliers find ways to incorporate all the liquid flavors into a contemporary culinary rhapsody. Using the same basic wine-pairing principles— complementing, contrasting, paying close attention to body and sweetness levels—and then taking the use of acidity in wine to a new level with all these beverages by exploring mouthfeel (so important in both food and beverage), successful matches can be made in all three categories.

Spirits Unbound The digestif or nightcap has long been a part of the full dining experience, but is often enjoyed after the fact. (Picture men smoking cigars by a fireplace with a brandy snifter in hand, or the Fernet-Branca being sipped slowly and medicinally after an overindulgent meal.) However, when used thoughtfully, the flavors of spirits straight from the bottle can be elevated by any assortment of sweets: • Imagine the sweet, smoky vanilla of aged bourbon echoing the same flavors in a freshly torched crème brûlée, its racy, cleansing alcohol cutting through the rich egg-y custard. • Try sipping some Chambord or Frangelico with a small plate of Linzer cookies, enhancing either the fruity raspberry jam or the toasty hazelnuts as you wish.

Cocktails: Mixing It Up At first glance, we might consider a cocktail to be dessert on its own, being already a clever (and hopefully balanced) concoction of multiple flavors served with appropriate flair. Introducing one to an equally compelling and complex assortment of food flavors might seem too ambitious, over the top, or garish. Then I picture pairings like these, and I know they can be the right amount of ambitious. • T he perfect chocolate cupcake—vivid, moist, crumbly devil’s food cake, milk chocolate butter cream, maybe even some sprinkles—and alongside it, the classic Brandy Alexander. The cocoa, cream, and caramel of the drink play well with the pure chocolate cake and fatty texture of the frosting. • A frothy Piña Colada with pineapple upside-down cake. • On the lighter side, what about an Americano (Campari, top-quality sweet vermouth, and sparkling water) with a pink grapefruit tart? • A cold Sazerac with anisette biscotti could make for a good afternoon snack. Perhaps truly savoring the mix of flavors in these marriages is what’s called for rather than the chase of tastes and textures we sometimes fall back on with wine and food.

• Even the bittersweet Amaro can be employed if you have exotic dark chocolate or heavily spiced ginger cake at the table. • Experiment with pairing a high-end expression of a cooking spirit, such as an aged sipping rum with desserts like rum baba or bananas Foster, which are made with the same flavors. No need to cook with the truly good stuff, as the precious (and expensive) nuances will be lost in all the sugar and cream. A solid, serviceable version of your spirit is fine. • K ahlua and your tiramisu will be good together, but consider Sambuca instead, the same way you’d drink Sambuca with espresso on the side. • Making crêpes Suzette with orange liqueur? Include a glass of Grand Marnier with the finished flambé, the burnt orange and cognac flavors lining right up alongside the orange peel and buttery, brown sugar sauce. C’est magnifique!

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Crafting Beer for Dessert Let’s have a moment of reverence for the tried-and-true chocolate stout cake and then move on. The world of beer is so much bigger now that we are able to attain more profound results than this, but hats off to whoever got us started. Consider: • A fruit-flavored beer like Framboise Lambic with Linzer cookies or a sublime raspberry sorbet. • A lemony Shandy and a slice of lemon meringue pie, the caramel tones in the beer singing out to the browned egg white topping. The carbonation in beer will always provide a refreshing swipe on the tongue, clearing fattiness or sweetness to prepare for the next bite. • Barrel-aged beers bring the entire world of spice, toast, and smoke to light and provide those complementary flavors to things like salted caramel, coffee pot de crème, or Indian pudding. • Cooking with the beer you’re pairing with. Slipping a little Porter reduction into your pecan pie base, some IPA into a Key lime pie—the citrusy hops creating some harmony and bitterness, helping to balance the sweet—or plumping the raisins for your next rice pudding in some malty lager…all are good and exciting strategies.

Coffee, Tea, Chocolate, and Soda I am a believer in the concept that a beverage is a beverage is a beverage and, therefore, sometimes the best pairing lies in the world of non-alcoholic libations. Who wouldn’t agree when faced with the memory of ice-cold milk and chocolate chip cookies, or a bracing cup of black coffee with a maple-glazed cruller or beignet? • C offee and tea, with their hundreds of flavor compounds, hold many keys to food and beverage pairing success. Proust may have been one of the original thinkers on the subject. In Remembrance of Things Past, he writes, “I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake. No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me.” Think Earl Grey with an orange marmalade cake, with bergamot echoing this sticky, pithy conserve. Or green tea with matcha mousse and honey langues-de-chat.

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• Hot chocolate is traditional with churros, but what about all the other fried, doughy sugary treats, like funnel cake or Belgian waffles? • A nd finally, top-notch soda: root beer over vanilla ice cream, black cherry soda with cherry crisp, or cream soda with crème brûlée, and we’re right back where we started.

Magical Pairings Await While we do live in a world seemingly full of conscientious, calorie-counting people for whom a small piece of dessert alone may be the ultimate indulgence, it’s possible the universe wants us to be even happier and that’s why there are so many choices when it comes to pairing a beverage with your confections. I assure you that no amount of bottled spring water will ever replace the magic that might come with trying a wine, spirit, beer, cocktail, or old-fashioned soda pop with your dessert. Who knows what exquisite pleasure might spring into being from your next cup of tea? Manager of Public Wine and Beverage Studies at the CIA’s Napa Valley campus, Traci Dutton is also a wine judge, an award-winning sommelier, and a wine and beverage writer who has worked in the wine world for more than 30 years.

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Baking t u o h t i W t l i u G the Healthier Ways to Satisfy Your Sweet Tooth By Allison Righter, MSPH, RDN

ove sweets? You’re not alone. The average American consumes an average of 22 teaspoons of added sugar a day—a lot more than the six teaspoons for women and nine teaspoons for men recommended by the American Heart Association.1 Sugar intake continues to draw not-so-sweet media attention, both nationally and internationally, as more research suggests its association with everything from tooth decay to weight gain, diabetes, and heart disease. New proposals to help Americans cut back on sugar are being considered for inclusion in the 2015 Dietary Guidelines for Americans2 and for the revised Nutrition Facts Label on packaged foods.3 To be clear, the sugar that matters here is the sugar that’s added to most processed foods in many different forms (e.g., white sugar, brown sugar, honey, high fructose corn syrup, evaporated cane juice, maltose, maple syrup, and more). While some of these may be less refined than others, they are all metabolized similarly in the body and count as added sugar. Whole fruits and dairy products, on the other hand, come packaged naturally with some sugar, along with vitamins, minerals, and fiber. These foods are hard to over-consume in their natural state and can still be included as part of a healthy diet; taking advantage of their sweetness can also help you cut back on the refined stuff.

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Having Your Cake and Eating It Too If you’ve got a sweet tooth but are trying to cut back on added sugar, dessert may be the hardest challenge for you. The ubiquity of tantalizing treats poses a significant threat to anyone’s healthy eating efforts, with many desserts contributing well beyond a day’s worth of calories, saturated fat, and sugar. For example, just one slice of chocolate zuccotto cake at Maggiano’s Little Italy contains 1,790 calories and nearly 30 teaspoons of sugar!4 Fortunately, it is possible to have your cake and eat it too, without any guilty feelings. For some, satisfying a sugary craving without going overboard can be as easy as a small piece of decadent dark chocolate or berries topped with a dollop of yogurt. When you make desserts yourself, you have control over the ingredients and can make simple substitutions to make your dessert a healthy part of your day. Baking doesn’t have to be bad for you, and healthy baking doesn’t have to taste terrible. Next time you get the baking bug, consider the information and tips that follow to make something both nutritious and delicious.

Are Artificial Sweeteners the Answer? An attractive alternative to sugar, artificial sweeteners and other sugar substitutes are increasingly found in a variety of “sugar-free” and “diet” foods today. Artificial sweeteners (e.g., Sweet ‘N Low, Splenda®, Equal) are several hundred times sweeter than sugar, but don’t contain any calories nor do they contribute to tooth decay. Stevia is another calorie-free sugar substitute, but one that is naturally derived from a plant. Finally, sugar alcohols (i.e., polyols) are carbohydrates that are less sweet than sugar but add some sweetness, bulk, and texture to foods. While these alternative sweeteners are regulated and approved by the FDA to be safe, they have been scrutinized intensely for decades because of associations with health concerns, including cancer. Research has also been inconclusive as to whether or not these substitutes actually help with weight loss.5 Often the “sugar-free” label creates a “health halo” effect that may lead people to end up over-consuming and/or compensating later on. Additionally, these sugar substitutes may leave a bitter aftertaste in foods, so combinations of sweeteners must often be used.

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Four Tips for Healthier Desserts Ultimately, artificial sweeteners are no magic bullet and should be used only in moderation, if at all. Instead, try these four simple tips for embracing more naturally sweet treats. 1. Use less sugar One easy place to start in modifying recipes is to simply try using less sugar. Since sugar does a lot more than make foods sweet, use a more flexible recipe such as muffins or other quick breads, oatmeal cookies, or pie fillings. Sometimes you can eliminate sugar, but start by cutting no more than a quarter of the sugar and then adjust accordingly. Pastry chef Joanne Chang, owner of Boston’s Flour Bakery and author of a new cookbook, Baking with Less Sugar, told The Huffington Post in a recent interview, “You will discover, as I did, that when you don’t focus on sugar and sweetness, you end up with desserts that are full of amazing, compelling flavor.”6 2. Try “fruit-forward” desserts Highlighting the natural sweetness of seasonal fruits is a nutrient-dense approach to making desserts double as a serving of the four to five servings of fruit you should get each day. Berry crisps or other types of fruit tarts are great examples of fruit-forward desserts—but limit the use of additional sugar, use fresh or frozen fruit rather than canned, and try just one crust instead of two. Applesauce and mashed ripe bananas can also be added to quick breads or other batters in place of some of the fat as a moist, higher-fiber alternative. Additionally, dried fruit such as dates, figs, prunes, and raisins are packed with fiber and nutrients. They can be chopped or puréed and added to many desserts as a nutritious extra and/or natural sweetener. 3. Incorporate Whole Grains With our strong reliance on heavily refined simple carbohydrates in the form of sugar and white flour, it’s no surprise that Americans fall short of recommendations for health-boosting whole grains. Intake of whole grains, which are full of fiber and minerals, has been shown to reduce the risk of heart disease, diabetes, and early death.7 Replacing some or all of the white flour typically used in most recipes with some kind of whole grain flour

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is a great way to sneak in some extra nutrients, texture, and nutty richness to your desserts. There are many varieties of whole grain flours on the market these days, including wheat, brown rice, oat, and spelt. Keep in mind how the texture may change using these heartier flours, but that may be a desired effect and one that can be adjusted using a combination of flours. 4. Consider portion size While some restaurants are starting to offer smaller or “mini” dessert portions, the vast majority still offer outrageously large desserts that can really derail healthy eating efforts. One of the biggest perks of making your own desserts is that you’re in control of the portion size. Try baking mini versions or cutting a dessert into smaller portions and freezing individual pieces for later. Enjoy and savor each bite, mindfully, and you may realize that just a small bit is all you need to curb your craving. Allison Righter is a Registered Dietitian Nutritionist and lecturing instructor of nutrition and food safety in the Culinary Science Department at the CIA.

References: 1. J ohnson, R.K.; Appel, L.J.; Brands, M.; et al. Dietary Sugars Intake and Cardiovascular Health: A Scientific Statement from the American Heart Association. Circulation. 2009; 120:1011-20 2. United States Departments of Agriculture (USDA) and Health and Human Services (HHS). Scientific Report of the 2015 Dietary Guidelines Advisory Committee. Washington, DC, 2015. http://health.gov/ dietaryguidelines/2015-scientific-report/ 3. Food and Drug Administration. Food Labeling: Revision of the Nutrition and Supplemental Facts Labels; supplemental proposed rule to solicit comment on limited additional provisions. Office of the Federal Register. July 27, 2105. https:// www.federalregister.gov/articles/2015/07/27/2015-17928/ food-labeling-revision-of-the-nutrition-and-supplement-factslabels-supplemental-proposed-rule-to 20 TASTE

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Is Gluten-Free for Me?

Despite the fact that only a small percentage of people have celiac disease or a gluten intolerance, the glutenfree movement has evolved into a popular lifestyle choice with a booming consumer demand for glutenfree products. The ability to make bread and other baked goods gluten-free has improved tremendously over the years and there are more products and resources now than ever, with no end in sight. Here are a few examples: •G luten-Free Baking with The Culinary Institute of America (page 64) shows you how to use alternative flour mixes to bake delicious favorites. •B ob’s Red Mill has an extensive line of gluten-free flours and baking mixes (www.bobsredmill.com/shop/ gluten-free.html). •W orld-renowned chef Thomas Keller of The French Laundry co-founded Cup4Cup, a line of gluten-free flours and baking mixes (www.cup4cup.com). Whether gluten-free baking is a necessity, a choice, or simply an experiment, it’s important to note that glutenfree does not automatically mean healthier. A gluten-free cake is still cake and may still contain a lot of sugar, saturated fat, and refined grains. When possible, look for or use flours that contain some whole grains and/or ground nuts and seeds for the extra nutrient boost.

4. M aggiano’s Little Italy Nutritional Information. http:// www.maggianos.com/images/uploads/pdfs/MaggianosNutritional.pdf 5. Harvard School of Public Health’s Nutrition Source. Artificial Sweeteners. Accessed August 30, 2015. http:// www.hsph.harvard.edu/nutritionsource/healthy-drinks/ artificial-sweeteners/ 6. Spiegel, A. How Baking with Less Sugar Can Make Your Desserts Taste Better. The Huffington Post. July 7, 2015. Accessed August 30, 2015. http://www.huffingtonpost. com/2015/05/07/baking-with-less-sugar-desserts-tastebetter_n_7225434.html 7. Harvard School of Public Health’s Nutrition Source. Whole Grains. Accessed August 30, 2015.

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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. Our culinary and hospitality professionals will create your one-of-a-kind: • Wedding and bridal celebration • Meeting or conference • Hands-on cooking experience, chef demo, or food and wine tasting

Chocolate Ganache At the Heart of Silky Truffles By Stephen Durfee, CEPC

For true chocolate lovers, it’s hard to beat the simple pleasure of a classic truffle. Dark, rich, and smooth as silk, it’s the perfect aftermeal indulgence. Chocolate “ganache” forms the heart of this confection—it’s a calculated blend of chocolate and heavy cream, often with a dose of brandy or other similar liqueur. Hand-scooped and dusted with cocoa powder, it has a size and shape reminiscent of the truffle fungus that grows attached to the gnarled roots of certain French oak trees. Truffles are the most forgiving in the family of chocolate candies; their very nature allows them to be inconsistent in both size and shape, suggesting a certain margin of error for the chocolatier. Thus, they make a perfect choice for learning a new technique. The process for making ganache is actually quite simple, and although truffles are generally “enrobed” in a thin shell of melted and tempered chocolate, it’s not uncommon to skip this step.

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Choose Your Chocolate Thoughtfully A well-made ganache is a smooth emulsion of chocolate and cream, most commonly represented in a ratio of 2 parts to 1. Chocolate is finely chopped and combined with simmering cream, then blended until smooth. As with any thoughtfully crafted food, it’s worth your time to seek out high-quality raw materials, as the finished product is only as good as the ingredients used to make it. Take time to taste several fine-quality chocolates—the inherent flavors in the chocolate are what will distinguish one finished candy from the next. Much like coffee and wine, the world of chocolate encompasses multiple varieties; you will notice subtle flavor variations in chocolate from different origins. In addition, the varying levels of sweetness, bitterness, and acidity will lend their own personality to the final creation. And although our recipe proposes the addition of cognac, there are boundless opportunities to experiment with other spirits, fruit purées, or even strong coffee. A little softened butter will enrich the chocolate even further and provide a distinctly delicate mouthfeel.

Preparing Ganache at Home At the CIA at Greystone campus in California’s Napa Valley, we have the perfect classroom for making confections of all kinds: the Ghirardelli Chocolate Discovery Center. Opened in March 2014, this air-conditioned laboratory provides the ideal environment for working with chocolate. At home, you can simply prepare your ganache and then allow it to chill in the refrigerator for an hour or so before shaping the candies. Once the ganache is firmed up, you can pipe or scoop it into bite-sized pieces, dust lightly with cocoa powder, and coax each piece into a roughly spherical shape. Excess cocoa powder can be sifted off once you have finished the shaping. So now it’s time to gather your ingredients and make some delicious chocolate confections in your home kitchen. And when you’re at our Napa Valley campus, make sure to make time to sample our handcrafted, single-source Greystone Chocolates. Stephen Durfee is a professor of baking and pastry arts at the CIA’s California campus. An American Culinary Federation-Certified Executive Pastry Chef and medal-winning competitor, Chef Durfee was a member of Team USA in the prestigious Coupe du Monde de la Pâtisserie in 2013 and was named one of the 10 Best Pastry Chefs by Pastry Art & Design and Chocolatier in 1999.

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Chocolate Truffles Because these truffles are not coated in a chocolate shell, they will soften at room temperature. Keep them refrigerated and eat them within a few days...if you can wait that long! 1⁄4

cup heavy cream 4 ounces dark chocolate, chopped fine 2 tablespoons butter, softened at room temperature 1 tablespoon cognac Heat cream to a simmer. (This can be done in a small sauce pan or in a microwave-safe bowl.) Add chopped chocolate directly into the cream and blend carefully with a wire whisk. Once the chocolate is fully incorporated, blend in the softened butter, followed by the cognac. Press a sheet of plastic wrap directly onto the surface of the chocolate mixture and refrigerate until firm. Pipe or scoop into bite-sized pieces. Refrigerate further if the mixture softens too much. Once firm, dust with cocoa powder and roll gently between your palms to round off the shapes. Remember, truffles found in the wild are not perfectly spherical, and yours need not be either. Store in the refrigerator. These are best if removed from the fridge about 30 minutes before eating, but that is personal preference. SOURCE: CIA Chef Stephen Durfee

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BOOT CAMP (cont.)

Get Ready for an Unforgettable Culinary Vacation

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Yes,Chef! I’m Ready for Boot Camp. Imagine yourself standing at the stove in the CIA kitchens with Chef right next to you, tasting your cooking and showing you how to bring out its full flavor. Does it get any better than this for people who are wild about food? At CIA Boot Camp, you learn by doing, by cooking and baking with all of your senses, and by working with the best in the business. And because community is at the heart of food and cooking, you’ll experience an instant connection with like-minded Boot Campers who come from all around the world. Simply put, CIA Boot Camp is crazy-good fun and amazing learning all wrapped up in one unforgettable culinary vacation.

WHAT TO EXPECT No matter which Boot Camp you choose, be ready for full and exciting days in the CIA kitchens. The variety of ingredients, flavors, and dishes you will be exposed to is extensive, and allows you to see and taste much more than you personally prepare. •G enerally, in cooking-themed Boot Camps, four teams of three to four people will each make a portion of a broad selection of dishes that comprise the menu. Your chef-instructor works independently with each team to help prepare their dishes. In this way, you’ll be exposed to a mix of dishes that helps to create a full and rich experience. • I f you’re taking one of our baking and pastry-themed Boot Camps, you’ll also work in teams to prepare a wide array of items. Since you won’t be preparing your own lunch or dinner menu, you will enjoy meals prepared by CIA degree program students, sometimes using some of the products you’ve produced in class.

WHAT’S INCLUDED? • Top-notch instruction, fun, and great food • A dining experience in one of our on-campus restaurants, or at a local restaurant when ours are closed • A CIA Taste duffel bag filled with your chef’s uniform, course guide, Food Is Life® T-shirt, and travel mug

TELL ME MORE!

Everything You Need to Know About Your Stay guide: www2.ciachef.edu/pdf/fe_bootcampguide.pdf.

enthusiasts.ciachef.edu

CA St. Helena, CA

If you’d like to buy an optional CIA Boot Camp Tool Kit, you can get one at a special price. The Kit • 8-inch Chef’s Knife • 10-inch Slicing Knife 1 • 3 ⁄2-inch Paring Knife • Sharpening Steel • Rubber Spatula • Peeler • Bench Scraper • Locking Tongs • 12-inch Piano Wire Whip • Apple Corer • Pocket Thermometer • Digital Thermometer • Plastic Bowl Scraper • Fish Spatula • 12-inch Plastic Ruler • 11-inch Serrated Bread Knife • 10-inch Offset Metal Spatula • 4-piece Measuring Spoon Set • 12-inch Wooden Stirring Spoon • Backpack with Travel Knife Case Your Price: $425 The Starter Package • 7-inch Santoku Knife • 5-inch Utility Knife • 31⁄2-inch Paring Knife • Knife Roll with CIATaste logo Your Price: $175

Sample Boot Camp schedules and FAQs: enthusiasts.ciachef.edu/boot-camp-faqs

NY Hyde Park, NY

Gimme Extras!

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.

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BOOT CAMP (cont.)

NEW

COOKING TECHNIQUES SERIES These exciting new classes, which expand on the competencies covered in our signature Culinary Boot Camp—Basic Training, are for serious food enthusiasts and culinary professionals alike. The classes focus closely on specific dishes and ingredients and the cooking methods attached to them. Students will enjoy the results of their work each day with selected wines in a relaxing mealcritique setting. While the classes center around animal proteins, they also weave in the concepts of “plant-forward” menus and preparations. Portion and plate construction is discussed in a way that clearly demonstrates how proper ratios of plants, good fats, and animal proteins can lead to a healthier way of eating. In addition, the class offers a stronger attention to using seasonings, herbs, rubs, and marinades to develop true global flavor profiles. Please note: It is suggested that students interested in Cooking Techniques Series classes have previously attended Basic Training Boot Camp. However, there is no tie between any of these series classes, so they may be taken in any order.

COOKING TECHNIQUES SERIES—MEATS NY Mar. 14–15, 2–8:30 p.m.; or June 28–29, 7 a.m.–1:30 p.m.,$895

NEW

TX May 18–19, 2–8:30 p.m.; or June 6–7, 7 a.m.–1:30 p.m., $895 Premium pork and beef are the stars of this class, which focuses on the flavors of Italy, Mexico, and the Southeastern U.S., and explores the traditions and ingredients that make these regions’ foods some of the best there are. For each of the proteins, you’ll employ grilling, roasting, smoking, and braising to create balanced dishes that take plant-forward menu construction into account. The menus will also focus on how global flavoring methods can make these items tastier, as well as more interesting to prepare and enjoy.

COOKING TECHNIQUES SERIES—POULTRY NY Mar. 21–22, 2–8:30 p.m., $895

NEW

TX Feb. 9–10, 2–8:30 p.m.; or May 10–11, 7 a.m.–1:30 p.m., $895 Explore how to make a variety of birds—chicken, duck, the classic American turkey (and some eggs, too!)—delicious and craveable, through techniques that are global in nature and healthful in style. Your dishes will emanate from France, China, and the U.S. Midwest and Southwest, and the preparations will be matched up with plant-forward presentations that support a healthy lifestyle. Frying, grilling, sautéing, and roasting, along with supporting flavoring techniques, will all be examined and used to create a set of incredible preparations.

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NY Mar. 16–17, 2–8:30 p.m.; or June 30–July 1, 7 a.m.–1:30 p.m., $895

NEW

CA Apr. 12–13, 7 a.m.–1:30 p.m., $895 TX Jan. 14–15, 2–8:30 p.m.; or June 13–14, 7 a.m.–1:30 p.m., $895 This class explores the seafood varieties that support a healthier, more sustainable lifestyle, such as salmon, scallops, mussels, crab, monkfish, and cod. Our seafood methods will incorporate both dry- and moist-heat cooking methods as appropriate to create dishes that are flavorful, memorable, and based on global traditions. You will explore preparations that come from Spain, France, and China, including serious traditional preparations of the accompaniments that make these cuisines delicious.

COOKING TECHNIQUES SERIES—SOUS VIDE

CA Apr. 14–15, 7 a.m.–1:30 p.m., $895

NY Hyde Park, NY

COOKING TECHNIQUES SERIES—SEAFOOD

NY Mar. 23–24, 2–8:30 p.m., $895

NEW

TX Feb. 11–12, 2–8:30 p.m.; or May 16–17, 7 a.m.–1:30 p.m., $895 Sous vide as a cooking method is the most cutting edge tool in the cook’s toolkit. Let our chef-instructor help take the mystery out of this incredibly simple and fascinating technique. In this class, you will explore the fundamental ways to employ sous vide, taking advantage of the method’s unique attributes and effects on foods. You’ll also use sous vide to prepare a variety of ingredients, from animal proteins to fruits and vegetables, even employing some techniques that simply demonstrate the value of vacuum sealing. This class is a critical primer for anyone who wants to begin using this technique to create healthful and delicious dishes.

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

NEW DEEP DIVES

Are you ready to dive deep into exploring a food, ingredient, or culinary region? These Boot Camps will take you through a detailed examination of the traditions, variations, and influences behind some of the world’s best. Each day, your learning begins with chef demos of all the dishes you and your classmates will prepare, immediately followed by extended kitchen production. Each of the two student teams will produce a set of dishes on one day, and then swap dishes the following day, allowing both teams to experience the preparation of all recipes.

EARTH FLAVORS OF ITALY— ARTISAN PIZZA AND PASTA CA May 16–19, 2–8:30 p.m., $1,750

NEW

In this class, we’ll zero in on the region of Naples—its specialty pizzas, handmade pasta dishes of all shapes and sizes, and their many adaptations and variations. You’ll sample seasonal sweet and savory pizzas, create a pizza buffet and individual plated pasta dishes, and prepare an antipasto and salad buffet to accompany production. Along with chef demonstrations, you will experience a variety of artisan Italian dishes that will expand your ability to confidently prepare any flavor combinations to suit your current cravings.

NY Feb. 17–18 or May 23–24, 7 a.m.–1:30 p.m., $895

NEW

This specialty class will ensure you feel comfortable creating one of life’s true pleasures: fresh cheese! There is nothing like making cheese from scratch, and nothing as helpful as understanding the food chemistry principles behind the process. Following chef demos, you will prepare a variety of fresh cheeses, such as queso fresco, ricotta, goat cheese, mozzarella, and feta. You’ll even make hand-churned butter! And you’ll finish by using the delicious results of your hands-on cheese production to create irresistible specialty recipes for everyone to sample.

enthusiasts.ciachef.edu

NEW

NY May 3–4, 7 a.m.–1:30 p.m., $895

Together with your chef-instructor, you will spend time identifying the wide variety of wild and cultivated mushrooms available. In this unique course, you will also create an extensive, mushroom-centric tasting menu that utilizes a variety of cooking methods—from pickling to smoking to roasting—to bring your flavors to the peak of perfection. You’ll even create a sweet mushroom dessert! With the great menu suggestions you’ll learn in this class, you will be able to easily recreate and enjoy all the recipes at home with any guests you may wish to surprise.

REGIONAL JAPAN—KANTO AND CHUBU (2- AND 4-DAY)

TX Mar. 8–11, 2–8:30 p.m., $1,750

HANDMADE—FRESH CHEESE

MUSHROOM MADNESS— WILD AND CULTIVATED

NEW

NY Mar. 30–31, 7 a.m.–1:30 p.m., $895

CA Apr. 5–8 or June 28–July 1, 2–8:30 p.m., $2,195 Take a cultural journey to the other side of the world, where traditions meet modern times. In this class, you will experience the authentic cuisines and flavors of two distinct regions of Japan— Kanto and Chubu—and explore each one’s culture, influences, culinary styles, and recipes. You will prepare items like sashimi and sushi, tempura, noodle bowls, and Japanese curry with condiments. Each day will feature chef demos, hands-on cooking, sake and green tea tastings, and a meal consisting of a seasonal variety of regional Japanese specialties. In the two-day version of this class, you will spend one day on each region, and in the four-day, you’ll undertake a deeper examination of the cuisines of Kanto and Chubu, with two days spent on each.

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BOOT CAMP (cont.)

CULINARY BOOT CAMP—BASIC TRAINING

ARTISAN BREADS BOOT CAMP

NY Feb. 1–5; 7 a.m.–1:30 p.m.; or Feb. 29–Mar. 4, Apr. 4–8, May 2–6, May 16–20, or June 6–10; 2–8:30 p.m.; or June 20–24 or July 18–22; 7 a.m.–1:30 p.m.; $2,195

CA Feb. 22–24, 2–8:30 p.m., $1,325

CA Jan. 11–15 or Mar. 7–11, 2–8:30 p.m.; or Mar. 14–18, 7 a.m.–1:30 p.m.; or Apr. 4–8, May 2–6, May 16–20, June 13–17, or June 20–24; 2–8:30 p.m., $2,195

TX Feb. 29–Mar. 4 or May 16–20, 7 a.m.–1:30 p.m.; $2,195 The prerequisite for every skilled at-home chef, Basic Training Boot Camp gives you the hands-on foundation of knowledge and skill to take you to a higher level of cooking. In this course, you’ll develop a command of classic culinary methods and techniques, including mise en place, station organization, knife skills, soup and stock production, and sauce making. You will also learn and use a variety of dry- and moist-heat cooking methods such as roasting, grilling, sautéing, pan-frying, stir-frying, braising, poaching, and steaming. Basic Training Boot Camp is a “must-take” class if you want to master the basics of cooking, and gain the confidence to experiment with your own creations and grow as a home cook.

THE ART AND SCIENCE OF COOKING BOOT CAMP TX Apr. 18–21, 7 a.m.–1:30 p.m., $1,750 What makes a soufflé rise? How does sugar transform into caramel? Can a vinaigrette be prepared without vinegar? For all you curious culinarians out there who always ask “why” and want to understand the rationale behind the cooking process, we’re going to explore the science behind the artistry. Working at the cooktop, you’ll master new skills and gain confidence and newfound creativity in the kitchen. In this in-depth culinary exploration, you will produce a variety of recipes and conduct experiments using fats, emulsions, vegetables, proteins, starches, and leaveners to analyze how ingredients affect the cooking process. You will also learn tips for selecting the best ingredients and preparing them successfully. By the end of this class, you’ll understand not only the “how-tos” but also some of the “whys” behind the culinary arts.

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.

ASIAN CUISINE BOOT CAMP (4- OR 5-DAY) NY May 16–19, 7 a.m.–1:30 p.m., $1,750 TX Apr. 11–15, 2–8:30 p.m., $2,195 The history, cultures, and regions of the eastern world come together in this gastronomic tour of Asia, home of some of the world’s most diverse, flavorful cuisines. You’ll embark on a fascinating culinary journey blending traditional and contemporary aspects of Asian cooking. During each intensive day, you’ll experience the cuisines of different Asian countries—from India, China, and Japan, to Korea, Thailand, and Vietnam. You’ll soon become familiar with the common bonds these cuisines share as well as the ingredients, flavor profiles, and cooking techniques that make each one distinct.

BAKING BOOT CAMP NY Feb. 9–12, 7 a.m.–1:30 p.m., $1,750

CA Apr. 26–29, 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 this basic training course, you’ll return home ready to dazzle your family and friends with your newfound confidence, skills, and baked goods!

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

THE BEST OF BOOT CAMP (4- OR 5-DAY)

BISTRO BOOT CAMP

NY Jan. 26–29, 7 a.m.–1:30 p.m., $1,750; Mar. 29–Apr. 1, 2–8:30 p.m., $1,750; Apr. 25–29, 7 a.m.–1:30 p.m., $2,195; May 23–26, 2–8:30 p.m.; or July 25–28, 7 a.m.–1:30 p.m., $1,750

NY Feb. 22–25 or June 7–10, 7 a.m.–1:30 p.m., $1,750

CA Feb. 16–19 or May 10–13, 2–8:30 p.m., $1,750; or June 6–10, 2–8:30 p.m., $2,195

TX Feb. 22–25, 7 a.m.–1:30 p.m., $1,750 Get ready for an unforgettable culinary vacation in the CIA kitchens. This program is a great way to experience highlights from some of our most popular CIA Boot Camps. On each themed day, you’ll learn and practice culinary skills and experience exciting new flavors, all with the helpful guidance of our famed chefinstructors. In the four-day version of the class, you will: • Practice knife cuts, learn kitchen terminology, and cover cooking methods such as roasting, grilling, sautéing, braising, poaching, and steaming. • Tackle Italian cuisine, exploring the different regions of Italy and their diverse flavor profiles, indigenous ingredients, and regional specialties. • Explore bistro cuisine, practicing the fundamental techniques common to casual American- and French-style bistro cooking, from roasting to braising to baking. • Learn the fundamentals of baking bread and creating beautiful plated desserts. In the five-day version of the class, you will: • Do everything listed for the four-day class, plus •F ocus on the flavors of Asia, as each group of Boot Campers prepares dishes from a different country, such as China, Japan, Thailand, Vietnam, and Korea.

CA Jan. 26–29, 2–8:30 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.

COMFORT FOODS BOOT CAMP CA Feb. 1–2, 2–8:30 p.m., $895 TX Jan. 7–8, 2–8:30 p.m.; or May 12–13, 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 innovative twists on old favorites. In this Boot Camp, our chef-instructors 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!

DESSERT BOOT CAMP TX Jan. 18–20, 2–8:30 p.m., $1,325

JOIN US! Stay connected with the CIA on our Pinterest and Facebook pages. Follow us at facebook.com/ciafoodenthusiasts.

enthusiasts.ciachef.edu

Extraordinary desserts that are perfect for entertaining can be yours for the creating, by using everyday pantry ingredients, seasonal produce, and ready-prepared items such as puff pastry and phyllo dough. In this Boot Camp, you’ll practice mixing methods and techniques you can use to prepare traditional and trendy desserts alike, including cream puffs, churros, flans, cupcakes, crème brûlée, and tiramisu. You’ll also learn techniques for making fillings such as custard and mousse, as well as beautiful presentation methods using dessert sauces and impressive garnishes.

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FARM TO TABLE BOOT CAMP CA May 9–13 or June 13–17, 2–8:30 p.m., $2,195 Seasonal, local, and sustainable. They’re not just buzzwords, but a healthy and environmentally friendly way of cooking and eating. In this Boot Camp, you’ll gain an in-depth look into the world of cooking sustainably and seasonally, using ingredients sourced as locally as possible. You’ll learn to recognize when produce is at its peak and how to handle just-picked ingredients from the farm all the way to the dinner table. Along with enjoying plenty of cooking in our kitchens, you will visit the CIA Student Farms and other area farms. You’ll harvest some of your ingredients and use others sourced from local California farmers. In addition to hearing all about sustainable meat and seafood practices, organics, and preservation techniques, you will learn how to develop your own seasonal recipes and menus based on a planting and harvest schedule.

FLAVORS OF TEXAS BOOT CAMP TX May 23–24, 7 a.m.–1:30 p.m., $895

FLAVORS OF WINE COUNTRY BOOT CAMP

Texas, with its wide-open spaces and room to roam, is like a whole other country. This Boot Camp explores five regional, big-and-bold cuisine styles and flavors—barbecue, cowboy chic, Southern comfort, Gulf Coast, and Tex-Mex. As a participant, you will prepare a variety of the Lone Star State’s greatest hits, including Texas brisket, grilled T-bone steak, rabbit jambalaya, Texas fried chicken, and the San Antonio classic puffy taco. You will also explore the history of Texas food, discovering how it evolved into the melting pot it is today, and learn a selection of cooking techniques such as managing a wood-fire smoker, grilling, and cooking with cast iron.

CA Feb. 9–12, 2–8:30 p.m., $1,750 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. 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 this class, you will: •E xplore, demystify, and gain key insights into food and wine pairing, whether you’re a beginner or have more advanced knowledge.

DID YOU KNOW…? There are bakeries in San Francisco baking sourdough bread made from starters that are more than 100 years old.

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•U nderstand 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. •P articipate 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.

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

FRENCH CUISINE BOOT CAMP TX Apr. 4–7, 2–8:30 p.m., $1,750 French food is rich in culinary tradition. In each day of this Boot Camp, you’ll prepare dishes from the different regions of France while learning about the ingredients, flavor profiles, and cooking techniques that distinguish each one. Your chef-instructor will lay the foundation of your French cuisine education by teaching you how to prepare the five classical grand sauces (a.k.a., mother sauces). You’ll then prepare classic and contemporary dishes from regions throughout the country, such as coq au vin, canard à l’orange, tarte flambé, boeuf Bourguignon, sole beurre blanc, choucroute garnie, bistro and brasserie fare, and more. Prepare for a grand tour of sumptuous French food!

GOURMET MEALS IN MINUTES BOOT CAMP CA Mar. 29–Apr. 1, 2–8:30 p.m., $1,750 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 stress-free 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; produce a variety of appetizers, entrées, and side dishes; and presentation techniques for serving these items. Your meals at home will never be the same!

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 Camp program during your birthday month*, you’ll receive 10% off the class, along with a special present. Make your plans now! Call 1-888-995-1699 and use code “BCBIRTHDAY” to receive your special pricing. *Due to extended CIA vacation periods during August and December, if your birthday falls in either of these months, you may take your birthday discount during either the month prior or the month following your birthday. No other exceptions apply.

enthusiasts.ciachef.edu

GRILLING AND BBQ BOOT CAMP NY June 1–2 or July 6–7, 7 a.m.–1:30 p.m., $895 TX May 31–June 1, 7 a.m.–1:30 p.m., $895 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. 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.

HORS D’OEUVRE BOOT CAMP NY May 25–26, 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.

ITALIAN CUISINE BOOT CAMP NY Apr. 19–22, 7 a.m.–1:30 p.m.; or June 13–16, 2–8:30 p.m., $1,750 CA Mar. 21–24, 7 a.m.–1:30 p.m., $1,750 The tradition and culture…the aromas and flavors…the sauces and fresh herbs… On each day of this gastronomic tour, you will explore Italy’s many different regions and the flavor profiles that distinguish each one. You’ll cook with indigenous ingredients and create specialties from areas like Piemonte, Lombardia, and Veneto in the north (think Milanese-style saffron risotto or Genoa-style stuffed pork); Apulia, Calabria, and Sicily in the south (linguine with puttanesca sauce, sea bass with vegetables); or Emilia-Romagna, Toscana, and Umbria in central Italy (chicken stuffed with sopressato, tortellini en brodo, and more). Plus, you’ll work with fresh Italian cheeses, prepare antipasti dishes, and even learn to make handmade pizza dough.

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BOOT CAMP (cont.)

MEDITERRANEAN CUISINE BOOT CAMP

KILLER PICNICS BOOT CAMP NY May 10–13, 2–8:30 p.m., $1,750

NEW

Summer is the time to enjoy dining al fresco, and in this class, you will explore all of the traditional favorites that make picnics one of the best ways under the sun to enjoy food. You’ll prepare many types of cold compound salads, great barbecue sauces, rubs and ribs, wings, fried chicken, burgers, and even sandwiches that travel without getting soggy! In addition, you will learn about condiments, as well as traditional goodies like rillettes, quick pickles, and spicy cheese straws. To bring it all together, you will also learn strategies for getting everything ready quickly so that even the cook can enjoy the picnic.

LATIN CUISINE BOOT CAMP—SOUTH AMERICA CA May 2–6, 7 a.m.–1:30 p.m., $2,195 TX Apr. 25–29, 7 a.m.–1:30 p.m., $2,195 Embark on a culinary tour of South America, from the western coast of Peru, Ecuador, and Chile, across the Andes and Amazon, and ending in Argentina and Brazil. In this course, you will discover the rich diversity that defines this great continent gastronomically and culturally—knowledge that is central to learning about its culinary traditions. We’ll begin with an overview of the foods and ingredients that make up the core pantry items for South America’s distinct cuisines. You will then learn about preparing ceviches and using similar cooking methods, as you explore the region’s flavor profiles and seasonings. You’ll also practice the pit roasting and grilling traditions used throughout Peru, Chile, Argentina, and Brazil; familiarize yourself with the cuisines from Brazil’s five principal culinary and geographic regions; and prepare a variety of authentic South American dishes.

NY Mar. 7–10, 2–8:30 p.m., $1,750 TX Apr. 25–28, 7 a.m.–1:30 p.m., $2,195 With its emphasis on healthful ingredients and vivid flavors, Mediterranean cooking has become a favorite among Americans. In this Boot Camp, you’ll utilize the unique pantries and flavor profiles of Provence, Southern Italy, Spain, Greece, Turkey, and North Africa, and discover the four ingredients that unify the dishes from these diverse regions. You’ll also get an introduction to the specific cooking methods and equipment commonly used in the region. From pissaladière, patatas a la Riojana, and pane Sardo to tapas and tagine of lamb, you’ll prepare and savor the best of the Mediterranean table—and bring your newfound skills to your own kitchen.

MEXICAN CUISINE BOOT CAMP—APPETIZERS AND HORS D’OEUVRE TX May 23–25, 7 a.m.–1:30 p.m.; $1,325 Mexican cuisine is one of the most dynamic around. From complex, sophisticated dishes to deliciously informal antojitos—Mexico’s version of small plates—this distinctive fare offers tremendous versatility and culinary excitement. Now you can bring the vibrant flavors and colors of Mexico to your table with the skills and recipes you’ll learn in this course. With a focus on corn—the quintessential ingredient in Mexican cuisine—you’ll examine the intricacies of traditional small bites, including tortillas, tamales, tacos, sopes, and salsas. Join us and discover ideas for new hors d’oeuvre and appetizers that you can add to your repertoire.

PASTRY BOOT CAMP NY Feb. 22–26, 2–8:30 p.m., $2,195 CA June 6–10, 2–8:30 p.m., $2,195 TX Jan. 11–15, 2–8:30 p.m., $2,195

IS WINE YOUR PASSION? Then flip to the back and discover our Wine Lovers Boot Camps (pages 58–60).

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CA St. Helena, CA

Bring your passion for pastry and your artistic eye to our bakeshops. Pastry Boot Camp is all about understanding and mastering the fundamental techniques and tools you need to prepare all of those amazing pastries and desserts you find at the pâtisserie. In this course, you’ll build your understanding of the functions of baking ingredients and create basic preparations such as laminated dough, pastry cream, meringues, buttercreams, ganaches, and mousses. You’ll also develop professional pastry-making skills like tempering and working with chocolate, making and piping pâte à choux for éclairs and cream puffs, preparing a soufflé, foaming and creaming, assembling sponge cakes and tarts, and plating desserts.

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

RESTAURANT KITCHEN BOOT CAMP

TECHNIQUES OF HEALTHY COOKING BOOT CAMP

CA Apr. 11–14, 7 a.m.–1:30 p.m., $1,750

NY Jan. 11–14, 7 a.m.–1:30 p.m.; or Apr. 12–15 or July 12–15, 2–8:30 p.m., $1,750

Get ready for the high energy of a real restaurant kitchen! You’ll start by learning the importance of ingredient selection, with a chef-led visit to the local garden and a discussion of farm-totable cooking. Next, you’ll learn how to develop a menu concept and then head into the kitchen, where you’ll be working under the classic kitchen brigade system as you prepare and execute your menu. You’ll hone your cooking skills and become fluid in kitchen logistics. And when your chef-instructor calls out “Fire!” you’ll feel the intensity and excitement cooking for real customers in your own pop-up inside our on-campus restaurant.

SKILL DEVELOPMENT BOOT CAMP NY Jan. 6–7, 7 a.m.–1:30 p.m., $895 CA Feb. 3–4, 2–8:30 p.m., $895

CA Jan. 5–8 or June 28–July 1, 2–8:30 p.m., $1,750 TX Mar. 29–Apr. 1, 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 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.

TX Jan. 11–12, 7 a.m.–1:30 p.m., $895 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.

enthusiasts.ciachef.edu

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Whatâ&#x20AC;&#x2122;s Cooking at the CIA? Try your hand at baking some delicious breads and desserts at home with these recipes from the CIA bakeshops.

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Pignoli Cookies MAKES ABOUT 3 DOZEN 21⁄4 cups sugar 2 cups almond paste 1⁄2 tsp almond extract Pinch salt

1 tsp pure vanilla extract 1 cup egg whites 1 cup pine nuts, or more as needed

Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, almond paste, and almond extract and mix on low speed until the mixture is crumbly and in pea-size pieces, 3 to 4 minutes. Add the salt, vanilla, and one-quarter of the egg whites and mix until completely smooth, about 2 minutes. Scrape down the bowl as needed. Gradually add the remaining egg whites, scraping down the bowl after each addition. Make sure there are no lumps of almond paste. Scoop the dough onto the prepared baking sheets about 11⁄2 inches apart using a #100 scoop or pipe with a pastry bag and a #804 round tip. Sprinkle the tops of the cookies with pine nuts, trying to cover the entire surface of the cookies. Bake until puffed and golden brown, 10 to 12 minutes. Rotate and switch the baking sheets as necessary for even baking. Allow cookies to cool for a minute on the baking sheets, then transfer using a spatula to a cooling rack and allow to cool completely. Store the cookies in an airtight container. Source: Cookies at Home (Buy the book! See page xx.) ©2015 The Culinary Institute of America

Dutch Baby with Spiced Fruit MAKES 6–8 SERVINGS 1⁄2 cup all-purpose flour Spiced Fruit 1⁄2 teaspoon salt 2 tbsp butter, melted 1⁄4 cup sugar 23⁄4 cups peeled and sliced peaches 3 large eggs 1 tsp ground cinnamon 1 tsp vanilla extract 2 tbsp packed brown sugar 3⁄4 cup milk 1 tbsp lemon juice 1 tbsp butter, melted Powdered sugar, as needed 2 tbsp butter 1⁄4 cup heavy cream, whipped to soft peaks 1 tsp lemon zest Preheat the oven to 420 degrees F. Place an 8-inch cast iron skillet in the oven while you prepare the batter. Sift the flour, salt, and sugar together into a small bowl. Put the eggs and vanilla in a blender and blend at low speed. Add the flour mixture and the milk alternately, in thirds. Scrape down the sides and blend until smooth. Blend in 1 tablespoon of melted butter. Remove the hot skillet from the oven and add 2 tablespoons butter to the pan, swirling to coat. Pour in the batter and immediately return to the oven. Bake until lightly browned and puffed around the edges, about 25 minutes. While the Dutch baby is baking, prepare the spiced fruit. Heat 2 tablespoons melted butter in a medium sauté pan over high heat. Add the peaches, cinnamon, and brown sugar. Cook until the peaches are browned, 5 to 6 minutes. Remove the Dutch baby from the oven. Drizzle with lemon juice and sprinkle with powdered sugar. Fill the center with the hot fruit mixture. Top with whipped cream and lemon zest. Serve at once. Source: Breakfasts & Brunches (Buy the book! See page xx). ©2015 The Culinary Institute of America

Focaccia MAKES 1 LOAF Sponge 11⁄2 cups room-temperature water (68 to 76 degrees F) 21⁄4 tsp active dry yeast 1 cup bread flour

21⁄4 cups bread flour plus extra for dusting 4 tsp extra virgin olive oil, plus extra as needed 2 tsp table salt Coarse salt or salt flakes

Combine the water and yeast in the bowl of a stand mixer fitted with the dough hook. Stir until yeast is dissolved. Stir in the flour and mix by hand until very smooth. Cover and let rise in a warm place until the sponge is thick, foamy, and nearly doubled in size, about 3 hours. To make the dough, add the bread flour, olive oil, and salt. Mix and knead with the dough hook on medium speed until smooth and elastic, about 10 minutes. Transfer the dough to a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel, and let rise in a warm place until nearly doubled in size, about 40 minutes. Fold the dough over on itself by lifting the edges up and over the center. Cover and allow to rest for another 15 minutes. Preheat the oven to 400 degrees F. Coat a baking sheet liberally with olive oil. Turn the dough out onto a well-floured work surface and, using your palms, gently stretch it into a rectangle that is an even 1 inch thick and nearly the same dimensions as your baking sheet. Avoid tearing or puncturing it with your fingertips. Transfer to the baking sheet, cover, and let rise until the dough springs back slowly to the touch but does not collapse, about 40 minutes. Use your fingertips to gently dimple the surface of the focaccia and drizzle with additional olive oil. Scatter with the coarse salt or other toppings if desired. Bake until the focaccia has a golden brown crust and sounds hollow when tapped on the bottom, 25 to 30 minutes. Let cool completely on wire racks. Source: Baking at Home (Buy the book! See page xx.) ©2015 The Culinary Institute of America

Irish Soda Bread MAKES 2 LOAVES Cornmeal, for dusting 4 cups cake flour, plus extra for dusting 1⁄3 cup sugar 2 tbsp baking soda 1 pinch salt 1⁄4 cup vegetable shortening 1 cup plus 2 tbsp cold whole or low-fat milk 3 tbsp dark raisins 1 tbsp caraway seeds Preheat the oven to 400 degrees F. Scatter a baking sheet with cornmeal. Sift the flour, sugar, baking soda, and salt into a large bowl. Using a pastry cutter or 2 knives, cut the shortening into the dry ingredients until it resembles a coarse meal. Add the milk, raisins, and caraway seeds. Mix the dough until it forms a shaggy mass. Turn out onto a lightly floured work surface and knead for 20 seconds. Divide the dough into 2 equal pieces. Form each piece into a ball, pressing the seams together on the bottom. Dust the rounds with flour and lightly score a cross into the top of each with a sharp knife. Place them on the prepared baking sheet. Bake the loaves until they are lightly browned and sound hollow when tapped on the bottom, about 30 minutes. Let cool on wire racks. Source: Baking at Home (Buy the book! See page xx.) ©2015 The Culinary Institute of America

What’s Cooking at the CIA?

By Hans Welker

Throughout the world, bread is regarded as an essential food. It is the cornerstone of almost every diet, and has played a role in the cultures of dozens of countries. Bread has a place in folklore, traditions, and religions. But beyond that, how bread is made, sold, and eaten is truly indicative of the place it comes from and the people who live there. It has been incredibly important throughout history, and continues to be vital and relevant today.

Artisan Bread 101 What is artisan bread? The simple answer is that it is an excellent product made through careful labor following proper methods. If we look back in history, bread baking was a basic skill that yielded a simple product that provided nutrients. It has since expanded to include dozens of categories of products, hundreds of types of breads, and endless variations. Equipment has been developed to streamline and perfect the process of making these breads. Bakers painstakingly study methods and techniques to ensure their full understanding of how to produce a proper artisan loaf. Bakeries have been created with the sole purpose of making and selling artisan bread. Success in making a truly artisan bread comes from understanding the entire process—from the different steps of the bread baking process, to the equipment and ingredients needed, to the science behind each step. When the baker fully understands the process, he or she can begin practicing the techniques and carefully experimenting with formulas to create the desired products. The artisan baker then strives for consistency in the product through careful measurement and precision. When this has been accomplished, the artisan baker is confident that his or her customers’ expectations are being met.

A Little Bread Baking History To better understand how the production of artisan bread baking has come about, it is important to look at the history of bread baking. The concept of the food we know as bread is said to have been developed in ancient Egypt about 5,000 years ago. The Egyptians mixed coarsely milled flour with water and baked their bread inside pots, which provided constant, radiant heat. Eventually, this design was refined to a beehive-shaped oven in two tiers, a model that is still the basis of ovens used today. enthusiasts.ciachef.edu

While ancient Egypt set the stage for the cultivation of wheat and production of bread, the Greeks and, later, the Romans, continued down that path, bringing bread culture with them to Europe. During the Middle Ages, bakers expanded on the Roman tradition of baking bread, and we started to see bread types being divided by region. The nineteenth century marked a series of major revolutions in the processes of growing, harvesting, and milling grains. In the bakeshop, technology began to streamline the process of making and baking bread as well. Electric and gas-powered mixers were in use toward the end of the century. Likewise, refrigeration and the introduction of compressed yeast gave bakers increased flexibility in the production of bread.

The Artisan Bread Revolution Although these technological advances promoted the industrialization and standardization of bread production, in the 1970s the United States saw a resurgence of interest in regional and artisan breads with the dawn of the artisan bread revolution. In the current market, the artisan baker strives to produce artisan breads—including sourdoughs, enriched breads, and seasonal varieties—that are nutritional, flavorful, and customer-oriented. The focus in the coming years will be to produce more whole grain, organic, and healthy breads that are well-suited to the busy consumer. In The Culinary Institute of America’s bakeshops, we are producing these breads and teaching our students how to fulfill the requirements of the modern artisan baker. We hope that the mainstream baking movement of the United States will follow our lead in creating the next generation of skilled, socially conscious artisan bakers. Certified Master Baker Hans Welker is an associate professor of baking and pastry arts at the CIA. His industry experience includes positions as baker and head pastry chef in Europe and the U.S. Chef Welker is also a decorated culinary competitor, with multiple Best of Show wins in the Bread and Bakery Display categories at the prestigious Salon of Culinary Art in New York City. Issue 21 TASTE

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Parent and Teen Days

SATURDAY KITCHENS CLASSES Your weekend just got even better! Come spend a Saturday with CIA chefs and fellow food lovers in a hands-on class. You’ll quickly discover how much fun it is to learn new skills, work with global flavors and ingredients, and cook and bake beautiful, delicious food in our famous kitchens. Your class includes continental breakfast. In addition, all students (except those in Mimi Fix classroom classes) will receive a CIATaste logo apron to take home.

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 14 Saturday Kitchens classes in New York and Texas and March 26 Saturday Kitchens in California 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).

ARTISAN BREADS AT HOME

BAKING FOR BRUNCH

NY Apr. 23, May 21, June 18, or June 25; 9:30 a.m.–2:30 p.m., $250

NY Apr. 23 or Mar. 5, 9:30 a.m.–2:30 p.m., $250

CA Jan. 30, Mar. 26 (Parent/Teen), or May 21, 9:30 a.m.–2:30 p.m.,

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. 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.

$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 class, we’ll uncover the mysteries of artisan bread baking and show you how to prepare a perfect loaf in your kitchen. We’ll review 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 down to business, preparing and sampling a variety of delicious breads. (Buy the book! See page 63.)

BAKING AT HOME—THE DESSERTS NY Mar. 5, Mar. 19, May 14 (Parent/Teen), May 21, or June 18; 9:30 a.m.–2:30 p.m., $250 There’s nothing like a beautiful dessert to put the perfect finish on a wonderful meal, and in this class, you’ll discover how easy it can be to make impressive, professional-quality creations in your own kitchen. Come learn the fundamental techniques for creating irresistible, so-good-you’ll-sigh-with-pleasure desserts selected by our accomplished pastry chef-instructors. (Buy the book! See page 63.)

NY Hyde Park, NY enthusiasts.ciachef.edu

CA St. Helena, CA

BANGKOK AND BEYOND TX Apr. 9, 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. 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.

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BEHIND THE MEAT COUNTER

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

NY Apr. 23, 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 course, 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. 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 large, sturdy cooler for transport. A cooler is required.

NY Mar. 19, 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? Find out how to turn your 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, or seek to own a small business that fits your lifestyle, this class will guide you through the entire process. You will learn how to implement market research; price, label, and package products; find wholesale and retail customers; set up a simple bookkeeping system; and begin the process of obtaining legal permits. You’ll leave class with a business plan and a checklist for moving ahead. 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.

* Cost of this course includes $250 for tuition and $75 for meat items fabricated in class.

Please note: About a week prior to class, Ms. Fix wil 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.

THE BIRD’S THE WORD

ABOUT THE INSTRUCTOR:

NY Mar. 5, 9:30 a.m.–2:30 p.m., $250

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, developed products for corporate food companies, and tested ovens for a major appliance company. Ms. Fix owns a culinary consulting firm and teaches business and hands-on baking classes. Her website, BakingFix.com, provides continued support for small food businesses.

Nutritious, delicious, and ultra-versatile, poultry is one popular protein! Most culinary cultures pride themselves on their countless traditional preparations of this go-to ingredient, from simple to complex. In this course, you’ll focus on cooking methods as you discover how to to turn a variety of birds into mouthwatering meals. You’ll also explore suitable side dishes and condiments, and learn how to use bones and trim to make stock, the perfect foundation for nourishing soups and great sauces.

BISTROS AND BRASSERIES NY Mar. 5, Mar. 19, Apr. 23, or June 25; 9:30 a.m.–2:30 p.m., $250 CA Feb. 13 or June 18, 9:30 a.m.–2:30 p.m., $250 TX June 18, 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 that are sure to please hungry family and friends. (Buy the book! See page 63.)

NY Hyde Park, NY

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CAKE DECORATING

CHOCOLATES AND CONFECTIONS AT HOME

NY Mar. 5, Apr. 23, or May 14 (Parent/Teen); 9:30 a.m.–2:30 p.m.,

CA Feb. 13, 9:30 a.m.–2:30 p.m., $250

$250

CA Mar. 12, 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 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.

CHINESE CUISINE TX June 25, 9:30 a.m.–2:30 p.m., $250 Ethnically and culturally diverse, the people of China possess a love of food found only in a very few places. Chinese cuisine features unique foods and techniques, and this class will help you gain an understanding of its traditional—and sometimes unfamiliar—ingredients. You will explore the fundamental principles of Chinese cooking by discussing, preparing, and tasting a variety of iconic dishes such as wonton soup, pot stickers, and spring rolls, as well as such lesser-known specialties as red cooked pork belly, stewed chicken with shiitake and potatoes, and stir-fried shredded pancake. At the end of the class, you will enjoy a fantastic meal and discuss options and alternative preparations.

DID YOU KNOW…? Mustard gets its name from the Romans, who mixed unfermented grape juice, known as must, with ground mustard seeds (called sinapis) to make “burning must (mustum ardens),” or mustard.

enthusiasts.ciachef.edu

This class is all about indulging your sweet tooth. Using fine chocolate, nuts, cream, butter, and sugar, you’ll create a variety of delicious confections, from chocolate truffles to pecan buttercrunch to dragées and more. You’ll also learn best practices for packaging and storing and get equipment pointers and insider confectionery-making tips from our pastry chef. It’s OK to sample your handmade creations—just be sure to save a few to take home and share! (Buy the book! See page 61.)

CIA FAVORITES NY Mar. 5, Mar. 19, Apr. 9, Apr. 23, May 14 (Parent/Teen), May 21, June 18, June 25, or July 16; 9:30 a.m.–2:30 p.m., $250

CA Feb. 13, Mar. 26 (Parent/Teen), or May 7; 9:30 a.m.–2:30 p.m., $250

TX May 14 (Parent/Teen), 9:30 a.m.–2:30 p.m., $250 Come sample some of the CIA’s all-time favorite recipes. From savory starters to hearty entrées, you’ll explore it all. In this class, 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.

CLASSIC AND CONTEMPORARY SAUCES NY Mar. 19, Apr. 23, or June 25; 9:30 a.m.–2:30 p.m., $250 TX June 4, 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 creamy and subtly flavored mayonnaise sauce or 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.

COOKING AT HOME CA Jan. 30 or June 4, 9:30 a.m.–2:30 p.m., $250 Inspired by our award-winning cookbook, this class demystifies the cooking process and sets you on the path toward more creativity in the kitchen. Come learn how to assess the flavors, aromas, and textures of your ingredients, as you develop an understanding of fundamental cooking methods and how to choose the ones that will make your ingredients sing. You’ll return home with newfound knowledge and confidence, along with easyto-prepare recipes to make in your kitchen. (Buy the book! See page 63.)

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Best. Gift. Ever. The gift of experiencing the CIA!

3A fun class in cooking, baking, or wine 3A delicious meal 3A gastronomic shopping spree Perfect for friends, loved ones, or everyone at the office enthusiasts.ciachef.edu/cia-gift-cards 1-866-242-7787

CREATIVE CUPCAKES NY May 14 (Parent/Teen), 9:30 a.m.–2:30 p.m., $250 What’s playfully sweet and utterly delightful? Cupcakes! It’s no wonder these little charmers are just about everyone’s favorite treat and 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.

NY Hyde Park, NY

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DELICIOUS VEGETABLES (FORMERLY VEGETARIAN CUISINE) NY Apr. 9, May 21, or June 25; 9:30 a.m.–2:30 p.m., $250 CA May 7, 9:30 a.m.–2:30 p.m., $250

TX Jan. 30 or June 11, 9:30 a.m.–2:30 p.m., $250 Expand your food palette—healthful, plant-based cooking is for everyone who loves great healthful food. In this class, you will learn how to prepare impressive global-inspired dishes in which vegetables are the star. In addition to working with familiar favorites, you’ll discover some lesser-known veggies. A highlight of the class is creating and enjoying a colorful, flavorful vegetarian feast with your classmates. (Buy the books! See page 66.)

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

EVERYDAY GRILLING NY Apr. 9, May 21, June 25, or July 16; 9:30 a.m.–2:30 p.m., $250 CA Apr. 30 or June 18, 9:30 a.m.–2:30 p.m., $250

TX Jan. 9, 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. In this class, you’ll learn the tips and tricks for preparing nearly any food on the grill. From zesty appetizers to mouthwatering entrées, there’s no limit to what you can prepare over the flame. Join us and we’ll satisfy your passion for grilling and culinary adventure. (Buy the book! See page 64.)

EVERYTHING CHOCOLATE NY Apr. 9 or May 21; 9:30 a.m.–2:30 p.m., $250 CA Jan. 16 or Apr. 30, 9:30 a.m.–2:30 p.m., $250 Macarons, cake, éclairs…when chocolate is in the ingredients list, the result is bound to be rich, smooth, and irresistible! In this baking class for chocolate lovers, you will make a variety of delicious creations, all the while learning the essential techniques you need to know to make the most of this age-old “food of the gods.” Plus, you’ll take home even more chocolate-centric recipes from the CIA bakeshops to make in your own kitchen, from biscotti and beignets to scones and ice cream sandwiches.

GLOBAL STREET FOODS NY Apr. 23, May 21, or June 18; 9:30 a.m.–2:30 p.m., $250 CA Jan. 30, Mar. 12, or June 18; 9:30 a.m.–2:30 p.m., $250

THE FLAVORS OF ASIA

TX Jan. 16, 9:30 a.m.–2:30 p.m., $250

NY May 21, 9:30 a.m.–2:30 p.m., $250

Small, shareable, portable foods are all the rage—and here to stay! Food trucks are omnipresent in many cities and have devoted followers, and outdoor farmers’ markets are hot gathering places. 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.

TX Mar. 12, 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 exploration of the intricacies of Asian cookery, you’ll learn about the cuisines of Vietnam, Thailand, China, Japan, Korea, and India, and prepare a variety of authentic Asian dishes. 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.

GLUTEN-FREE BAKING NY Mar. 5 or Apr. 9; 9:30 a.m.–2:30 p.m., $250 CA Apr. 9, 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 course, you’ll discover how to prepare sweet and savory recipes. 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-tomaster baking techniques. You’ll also receive a copy of the CIA’s Gluten-Free Baking book. 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.

enthusiasts.ciachef.edu

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GOURMET MEALS IN MINUTES NY Mar. 5, Mar. 19, Apr. 9, Apr. 23, May 14 (Parent/Teen), May 21, June 18, June 25, or July 16; 9:30 a.m.–2:30 p.m., $250

CA Mar. 12 or June 4, 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 class 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!

HEALTHY COOKING AT HOME NY Mar. 19, Apr. 9, Apr. 23, May 14 (Parent/Teen), or July 16; 9:30 a.m.–2:30 p.m., $250

CA Jan. 16 or May 21, 9:30 a.m.–2:30 p.m., $250 TX Apr. 16, 9:30 a.m.–2:30 p.m., $250 In this class, global flavors and fresh, whole foods are your inspiration. You’ll learn healthy cooking techniques to use in preparing a diverse menu of delicious and naturally good-for-you dishes that feature fish, meat, vegetables, grains, dairy, herbs, and spices. Plus, many of the items you’ll make are gluten-free. With tempting items like Chinese long bean salad, farro with vegetable ragoût, or cocoa-rubbed pork tenderloin in your repertoire, you’ll quickly discover that healthy food has never tasted so good! (Buy the book! See page 64.)

AN INDIAN FEAST

HORS D’OEUVRE AT HOME NY Mar. 19 or June 18, 9:30 a.m.–2:30 p.m., $250 Whatever you want to call them—hors d’oeuvre, appetizers, tapas— small bites are true partygoer favorites. Join us in the kitchen and learn the techniques and recipes for preparing a varied selection of impressive bite-sized treats that are just as perfect for your next get-together with friends as they are for a dinner party with family or coworkers. Entertaining really can be easy, fun, and delicious! (Buy the book! See page 64.)

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NY Apr. 9 or June 25, 9:30 a.m.–2:30 p.m., $250 TX Apr. 2, 9:30 a.m.–2:30 p.m., $250 As a nation of 28 states, India contains a dramatic range of flavors and cuisines to tempt your taste buds. In this class, you’ll learn all about Indian spice combinations and the cooking techniques used to develop the flavor of these spices. And you’ll use unique ingredients like ghee, garam masala, asafetida powder, and curry leaves to prepare authentic dishes such as lamb with vinegar and garlic, Goan shrimp curry, mixed vegetables with coconut, samosas, and naan bread.

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ITALIAN COOKING AT HOME

MEDITERRANEAN COOKING

NY Mar. 19, Apr. 9, Apr. 23, May 14 (Parent/Teen), June 18, or June 25; 9:30 a.m.–2:30 p.m., $250

NY Mar. 5, Apr. 9, May 21, June 25, or July 16; 9:30 a.m.–2:30 p.m., $250

CA Mar. 26 (Parent/Teen) or Apr. 30, 9:30 a.m.–2:30 p.m., $250

TX Feb. 20, 9:30 a.m.–2:30 p.m., $250

TX Mar. 5 or Apr. 23, 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. (Buy the book! See page 65.)

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. (Buy the book! See page 65.)

ONE DISH MEALS CA Jan. 16 or Apr. 9, 9:30 a.m.–2:30 p.m., $250 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 class, you will discover easy-tomaster cooking techniques and flavorful recipes for an exciting assortment of delicious, everyday selections. From slow-cooked braises to simple pasta dishes that can be assembled in minutes, you’re sure to enjoy the globally inspired cuisine featured in this class. (Buy the book! See page 65.)

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BOOT CAMPKITCHENS SATURDAY (cont.) (cont.)

PIES AND TARTS

SEASONS IN THE WINE COUNTRY—THE DESSERTS

NY Mar. 19 or June 25, 9:30 a.m.–2:30 p.m., $250

CA May 7, 9:30 a.m.–2:30 p.m., $250

CA Mar. 5, 9:30 a.m.–2:30 p.m., $250

What makes the desserts of California wine country so special? Maybe it’s the fresh, seasonal ingredients and innovative variations on classic creations. 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. (Buy the book! See page 66.)

It doesn’t really matter how you like your pie: warm or cold, plain or topped. 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! (Buy the book! See page 65.)

SATURDAY SUSHI NY Mar. 19, Apr. 9, or June 18; 9:30 a.m.–2:30 p.m.,

NEW

$250

CA June 4, 9:30 a.m.–2:30 p.m., $250 Learn how to produce nigiri sushi, sashmi, maki, and hand rolls at home! In this class, you will prepare these items, present and serve them in traditional fashion, and enjoy them accompanied with a special sake tasting. You will explore slicing and rolling methods, learn to cut fish properly, and make pickled ginger and wasabi. In addition, you’ll discover the secrets of perfect rice cookery as well as taste and discuss a variety of soy sauces.

SHARPENING YOUR KNIFE SKILLS NY Mar. 19, May 21, or June 25; 9:30 a.m.–2:30 p.m., $250 TX Feb. 27, 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.

SEASONS IN THE WINE COUNTRY CA Apr. 9, 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.

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SOUPS FOR ALL SEASONS NY Mar. 5, 9:30 a.m.–2:30 p.m., $250 CA Mar. 5, 9:30 a.m.–2:30 p.m., $250

TX Feb. 6, 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, a creamy purée, a chunky gumbo, ribsticking chowder, or an Asian noodle bowl, 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.

SOUTH OF THE BORDER—MEXICAN FAVORITES NY Mar. 5 or June 18, 9:30 a.m.–2:30 p.m., $250

TX May 21, 9:30 a.m.–2:30 p.m., $250 Mexican cuisine is one of the most flavorful and diverse in the world, and in this class, you will explore the authentic cooking techniques and regional flavor profiles of our neighbor to the south. You’ll learn how to cook with chiles and other indigenous ingredients while preparing a menu created by one of our chefs (who happens to be a native of Mexico) that includes items such as enchiladas and gorditas, Veracruz-style blue crab turnovers, roasted tomato and chipotle salsa, and Oaxacan masa torpedos.

Soft Molasses Cookies Makes 36 cookies

For variety, add 1⁄4 cup of currants, raisins, dried cranberries, or chopped nuts to the batter.

Cream mixture 1⁄4 cup unsalted butter 1⁄4 cup packed brown sugar 1⁄2 cup molasses 2 tablespoons yellow prepared mustard 1 large egg Flour mixture 2 cups whole wheat flour 1 teaspoon ground cinnamon 1⁄2 teaspoon dry mustard powder 1⁄2 teaspoon ground ginger 1⁄2 teaspoon ground cloves 1⁄2 teaspoon baking soda 1⁄2 cup buttermilk 1⁄2 cup sanding or coarse sugar, optional Preheat the oven to 375 degrees F. Lightly spray a baking sheet with a non-stick cooking spray. Prepare the cream mixture: In a large bowl, cream together the butter and sugar until light. Add the molasses, mustard, and egg. Beat well. Make the flour mixture: In another bowl, sift together the flour, cinnamon, dry mustard, ginger, cloves, and baking soda. Alternately add the flour mixture and buttermilk to the cream mixture, mixing well. Drop the batter by a slightly rounded tablespoon onto the baking sheet, leaving 2 inches between cookies. Sprinkle sanding sugar on each cookie if desired. Bake 8 to 10 minutes, until the tops of the cookies spring back when lightly pressed. Remove from the oven and place on a cooling rack. Store in an airtight container for up to 3 days, or freeze for up to 3 months. Note: Milk and lemon juice can be substituted for the buttermilk. Combine 1⁄2 cup milk and 11⁄2 teaspoons lemon juice, allow to stand for 5 to 10 minutes, and use as you would buttermilk. Source: Saskatchewan Mustard Development Commission

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BOOT CAMPKITCHENS SATURDAY (cont.) (cont.)

SPAIN AND THE WORLD TABLE

UNDER THE SEA

NY Mar. 19, Apr. 23, May 14 (Parent/Teen), or June 18; 9:30 a.m.– 2:30 p.m., $250

NY Mar. 5, Apr. 9, or June 18; 9:30 a.m.–2:30 p.m., $325*

CA Mar. 5 or May 21, 9:30 a.m.–2:30 p.m., $250

TX Mar. 19, 9:30 a.m.–2:30 p.m., $250 Get ready to fall in love with Spanish cuisine! Inspired by the CIA professional conference by the same name, this class is an exploration of the best of the culinary traditions and innovations from Spain. You’ll learn all about the iconic ingredients, cooking techniques, and dishes that the country is known for, as you prepare mouthwatering creations like hazelnut-crusted halibut with spicy Romesco and aioli, chorizo-stuffed mushrooms, or classic paella with vegetables. (Buy the book! See page 66.)

SPRING IN THE HUDSON VALLEY NY Apr. 23, May 21, June 18, or June 25; 9:30 a.m.–2:30 p.m., $250 Come experience springtime in New York’s Hudson Valley, a true food and wine lover’s paradise. In this class, you will learn about and cook with local meats and fish, artisan cheeses, and a bounty of seasonal vegetables sourced from farmers and purveyors throughout the region. You and your classmates will create an assortment of inspired dishes that showcase the fresh spring ingredients and unique flavor profiles of the Valley.

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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 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. 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 large, sturdy cooler for transport. A cooler is required. *Cost of this class includes $250 for tuition and $75 for fish and seafood items fabricated in class.

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Tarte Tatin Danish pastry prepared by the CIA for Pastry & Baking magazine.

S G N I L P SAM

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THE POWER OF SAUCES

SAMPLINGS CLASSES

CA Jan. 9, 10:30 a.m.–12:30 p.m., $95

Learn new techniques from our chefs as they work their magic right before your eyes. In these two-hour interactive demo-style classes, you’ll learn about a single culinary subject. You’ll also enjoy a tasting of the dishes prepared—and you may even be invited to jump in to help the chef!

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.

SPICE IT UP! CA Mar. 5, 10:30 a.m.–12:30 p.m., $95

ALL ABOUT THICKENERS CA Apr. 16, 10:30 a.m.–12:30 p.m., $95 Why does gravy get lumps? What’s the difference between a roux, slurry, liaison, and reduction, and how do you know when to use one as opposed to the others? Find out all this and more, as you explore the mysterious world of thickening agents.

There are so many different spices out there, from so many different countries, that it can sometimes feel a bit overwhelming. Not to worry; this class will introduce you to the wonderful world of flavor that lies right at your fingertips! In just a few hours with our chef, you’ll discover fun and creative ways to use spices to add zest and interest to any dish.

COOKING WITH WINE CA Feb. 20, 10:30 a.m.–12:30 p.m., $95 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.

FRYING FEARLESSLY CA June 11, 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!

GRILLING SECRETS CA May 14, 10:30 a.m.–12:30 p.m., $95 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.

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SAMPLINGS (cont.)

GLORIOUS GRILLING

NEW

TX May 21, 9:30–11:30 a.m., $75

It’s time to master the grill! Come learn the tips and tricks that professionals use to grill steaks, chops, seafood, vegetables, and even fruits.

HEALTHY KITCHEN TECHNIQUES

NEW

TX Jan. 23, 9:30–11:30 a.m., $75

Looking for new ways to make your favorite dishes a little healthier? Come explore fresh ingredients, delicious recipes, and healthful cooking techniques that will help you keep those New Year’s resolutions to eat better.

MASTERING FRESH PASTA

NEW

TX Apr. 30, 9:30–11:30 a.m., $75

If you’ve always wanted to make fresh pasta at home but didn’t know where to start, then this is the class for you. We’ll show you how to make fresh pastas in a variety of shapes and with different fillings, as well as the best sauces to serve with them.

DID YOU KNOW…? Louis Pasteur discovered that yeast is a single-celled organism that eats sugars, gives off carbon dioxide and alcohol, and multiplies. Once he identified wild yeast, it wasn’t long before commercial yeast was made available to the home baker.

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PAELLA TX Mar. 12, 9:30–11:30 a.m., $75

NEW

Paella is more than just a seafood and rice dish—there are more than 200 distinctive paella recipes from Spain alone! Come learn what makes this regional dish a favorite around the world.

SENSATIONAL SAUTÉ TX Feb. 20, 9:30–11:30 a.m., $75

NEW

How can you use a few basic ingredients to make dinner—fast? In a word: sauté. This versatile cooking technique can be used to create a wide variety of sensational dishes. Find out what one pan and a few items can do to transform meal preparation from timeconsuming to simple.

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The Complete Culinary Shopping Experience

Spice Islands Marketplace at Greystone ®

BOOT CAMP (cont.)

One Taste and You’ll Be Hooked

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“A FIRST TASTE” DEMOS These fun demonstration classes are a great place to start if you’re interested in sampling CIA education—and great food, too. But watch out: once you’ve had a taste of the CIA, you can’t help but want more!

CLASSIC COMFORT FOOD— BREAKFASTS AND BRUNCHES

NEW

TX Mar. 5, 10 a.m.–noon, $39.95 Do you crave home-style buttermilk biscuits and gravy, stuffed French toast with maple syrup and pecan butter, or Belgian waffles topped with Grand Marnier-infused strawberries? Come explore the comfort foods that will take breakfast in bed to the next level.

CLASSIC COMFORT FOOD, THE CIA WAY TX Jan. 16, 10 a.m.–noon, $39.95

SPRING—SOUPS AND SIDES

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. 6, 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.

SPRING—SALADS AND SANDWICHES TX May 21, 10 a.m.–noon, $39.95 It may just be the perfect springtime brunch—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.

SAVE $39.95!

Apply your demo fee to any future Boot Camp or Saturday Kitchens class.

NY Hyde Park, NY enthusiasts.ciachef.edu

CA St. Helena, CA

TX Apr. 2, 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.

SUMMER—FIRST OF THE SEASON FINDS TX June 11, 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.

SUMMER—SMALL PLATES TX July 9, 10 a.m.–noon, $39.95 Small plates are made for summer parties! All you need are fresh ingredients, a few culinary techniques, and some hungry guests. This class is the perfect starter for learning to create flavorful and visually appealing small dishes you can serve as first courses or full meals.

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D N A E WIN GE A R E V BE ATIONS R O L P EX

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WINE AND BEVERAGE CLASSES The best way to really understand wines and beverages is by tasting them. But that’s hard to do on your own. Let our expert instructors guide you through the process of getting to know the wines and beers of the world in these fun and informative hands-on courses.

ALL THAT SPARKLES—BUBBLY WINES FROM AROUND THE WORLD

NEW

CA June 5, 10 a.m.–12:30 p.m., $95 Add a little fizz to your weekend! This interactive class takes you around the globe to explore how sparkling wine is made, what grapes make each one so special, and keys to enjoying your spritz—glassware, temperature, aging, service, and food pairing—all without having to break the bank. Brut, Extra Dry, Rosé, Cava, Prosecco, and Champagne…we’ll do a blind taste of them all, and let you decide which ones you like best. Pop on in to class to learn what professionals look for when evaluating a glass of sparkling wine, explore both history and trends, and, most important, discover how easy it is to celebrate every day by “tasting the stars!”

CALIFORNIA CHEESES AND THE WINES THAT LOVE THEM CA Jan. 31, Mar. 13, Apr. 3, May 7, May 15, June 5, July 17, Aug. 6, or Aug. 14; 1:30–4 p.m., $95 The artisan cheese makers of California have set a new pace in the United States for incredible quality and selection. Learn about different styles of cheese available here, the basics of how cheese is made, key producers, and the best ways to buy, age, store, serve, and cook with cheese. In this class, we will taste a broad selection of California cheeses and California wines, systematically evaluate each for flavor and texture, and experiment with the best (and worst!) pairings.

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

NY Hyde Park, NY enthusiasts.ciachef.edu

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COUNTRY ROADS CA Apr. 9 (Italy), Apr. 16 (France), May 14 (Spain), or June 18 (U.S.), 1:30–4 p.m., $95 This series of classes lets you explore some of the best of four countries—France, Italy, Spain, and the U.S.—each profiled in an individual class. You’ll learn how to taste delicious country wines off the beaten path; discover the history and development of exquisite regional cheeses; explore the flavors and uses of the best pâtés, cured meats, and sausages; and find out why breads have unique flavors and preparation techniques that depend on where they originate. You’ll also get recipes and entertainingat-home suggestions for everything from an intimate picnic to a themed party.

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BOOT AND WINE CAMPBEVERAGE (cont.) EXPLORATIONS (cont.)

DELICIOUS ALCHEMY—BLENDING GRAPES INTO WINE

NEW

CA Mar. 6, May 8, or June 26; 10 a.m.–1 p.m., $95 What is balance? How do the flavors of various grapes complement each other? Is there a recipe for winemaking? In this class, you’ll learn the answers to these questions and more, plus do a little advanced calculation and laboratory work to create your own perfect blend. After tasting some examples of finished blends, you’ll explore the specific characteristics of all five Bordeaux grape varieties. Then, experimenting with up to three different concoctions, you’ll get a taste of the fun and challenging work of master wine blenders while creating a glass of wine to enjoy over lunch (included) with your classmates in our Bakery Café by illy.

FOOD AND WINE PAIRING 101 NY Apr. 9 or June 18, 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. As a participant in this class, you will receive a copy of the CIA’s WineWise.

GRAIN, WATER, AND HOPS—THE BASICS OF BEER CA Jan. 30, Mar. 12, or June 4, 1:30–4 p.m., $95 With the 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.

THE MARRIAGE OF FOOD AND WINE WITH CHEF JOHN ASH CA Jan. 17, Feb. 14, Mar. 6, Apr. 10, May 8, June 19, July 10, or Aug. 7; 1:30–4 p.m., $95 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.

MORE MARRIAGE OF FOOD AND WINE WITH JOHN ASH—CHOCOLATES, CHEESES, AND DESSERTS CA Feb. 21, May 29, or Aug. 21, 1:30–4 p.m., $95 Join James Beard Award-winning chef and wine expert John Ash for the sequel to his best-selling class, The Marriage of Food and Wine. In this decadent class, you’ll learn all about sweet and fortified wines and the best way to use them at the table. You’ll also hear his tips on balancing bitterness, sweetness, and intensity in wines to provide the perfect ending to your meal. Cooking advice, recipes, elaborate samples, and a range of wines are also included. We’re confident that you’ll know how to make a lasting impression on your dinner guests after taking this class!

ABOUT YOUR INSTRUCTOR Acclaimed restaurateur, educator, author, and sustainable food advocate John Ash is widely known as the “Father of Wine Country Cuisine.” His pioneering restaurant, John Ash & Company, opened in 1980 with the focus on dishes prepared with local, seasonal ingredients that complemented the wines made in the region. Named Cooking Teacher of the Year in 2008 by the International Association of Culinary Professionals, Chef Ash travels the world sharing his food and wine expertise with enthusiasts and professionals. His most recent book, Culinary Birds, garnered a prestigious 2014 James Beard Award. NY Hyde Park, NY

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AN INTRODUCTION TO WINE

TASTING WINE LIKE A PRO—GETTING STARTED

NY Mar. 5 or May 21, 3–5:30 p.m., $125

CA Feb. 27, Apr. 9, June 18, July 9, or Aug. 6; 10 a.m.–12:30 p.m., $95

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.

TX Feb. 20, 11 a.m.–1:30 p.m., $95

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

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!

NAPA VALLEY HARVEST DISCOVERY DAY

TASTING WINE LIKE A PRO—THE CLASSIC GRAPES

CA Sept. 24, Sept. 25, Oct. 1, or Oct. 2;

NEW

10 a.m.–8 p.m., $250 Spend a day in wine country tasting, smelling, and seeing what really happens during this magical time of year. Learn about regions, grapes, producers, and traditions of the Napa Valley alongside the CIA’s wine instructors and special guest vintners. Your day includes wine tasting, a field trip to a local winery, boxed lunches, strolls and a tasting in the vineyard, and a threecourse sunset meal with wines provided by our best Napa Valley neighbors. You’ll finish the day with a greater sense of the place we call home, new favorite wines, and maybe some new friends too. Please note: in order to optimize the harvest experience, winery visits will be scheduled as the vintage conditions allow. Please check the website for more information and updates.

NAPA VALLEY VS. THE WORLD CA Feb. 13 or July 23, 10 a.m.–12:30 p.m., $95 How do wines like New Zealand Sauvignon Blanc, Italian Sangiovese, and French Bordeaux compare with the wines we make in California? What are the key factors that determine a grape’s characteristics, and how might those factors change when exploring a wine from Europe or North America? How can we understand our preferences for one wine or another, and are those preferences strictly based on flavor? Join us for a series of comparative tastings of the wines of Napa Valley and their counterparts around the world, as we attempt to answer these and other questions.

CA Mar. 5, May 7, June 25, or Aug. 20; 10 a.m.–12:30 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 Apr. 2 or July 16, 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.”

DID YOU KNOW…? If you enjoy baking, a digital scale is a great investment that will yield consistent results. A good electronic scale can be had for less than $20.

enthusiasts.ciachef.edu

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BOOT AND WINE CAMPBEVERAGE (cont.) EXPLORATIONS (cont.)

TASTING WINE LIKE A PRO—THE WINEMAKER’S MAGIC CA Jan. 16 or May 28, 10 a.m.–12:30 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!

UNDERSTANDING COFFEE— TASTING, MAKING, AND ENJOYING CA Mar. 12 or July 10, 10 a.m.–12:30 p.m., $95

Join us to discover the seemingly complex world of coffee, from seed to drink, and learn the best practices for achieving the most enjoyable cup. We’ll learn how to taste coffee and gain insight into the nuances of different preparation methods, from simple filter coffee to siphon and espresso and more. We’ll even dispel some common myths about coffee. Presented with illy Università del Caffè North America.

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.

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CA May 14 or July 9, 10 a.m.–12:30 p.m., $95 Renowned sommelier and longtime yoga practitioner Christie Dufault, who also happens to be one of the CIA at Greystone’s founding wine instructors, leads you on a morning of gentle stretching and the simple understanding of the mindfulness needed to be an expert wine taster. Breathe and relax into the poses that lead to a more centered life and a lifetime of focused enjoyment of wine and the spirit, all amidst the vineyards of Napa Valley. This class includes a healthy lunch and a few special wines to begin your exploration of the joys of the day and the region. (No special clothes or mats needed.)

WINE LOVERS BOOT CAMP—BECOME WINE WISE

Have you ever wondered where coffee comes from and how it is grown? Do you know which factors can affect the quality of coffee? More important, do you know how to enjoy coffee? There are many similarities between wine and coffee, but unlike wine, the art of transforming the coffee bean into the perfect coffee beverage in your own home can be mastered.

NY Hyde Park, NY

YOGA IN THE VINEYARDS WITH CHRISTIE DUFAULT

CA Apr. 4–8 or Aug. 8–12, 9 a.m.–3:30 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 or at a local restaurant, along with a CIA Taste duffel bag, Food is Life® T-shirt, and travel mug. Please note: This class is open to students 21 years and older. Please see dress code at left.

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

Get Smart… Get CIA ProChef SmartBrief Industry news for culinary professionals

Get your food and beverage news where professional chefs get theirs.

WINE LOVERS BOOT CAMP—HARVEST EDITION CA Aug. 24–26, Aug. 31–Sept. 2, or Sept. 7–9; 9 a.m.–3:30 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 this year’s vintage in Napa Valley unique.

CIA Wine & Beverage SmartBrief ProChef SmartBrief Sign up to receive one or both at www2.ciachef.edu/enews/subscribe.html

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 restaurant or at a local restaurant, along with a CIA Taste duffle bag, Food is Life® T-shirt, and travel mug. Please note: This class is open to students 21 years and older. Please see dress code on page 58. enthusiasts.ciachef.edu

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WINE AND BEVERAGE EXPLORATIONS (cont.)

WINE LOVERS BOOT CAMP—TASTE LIKE A PRO

WINE LOVERS BOOT CAMP—WINE AND DINE

CA Feb. 6–7, Apr. 30–May 1, June 25–26, or Aug. 20–21; 9 a.m.–

CA Jan. 27–29 or July 27–29, 9 a.m.–3:30 p.m.,* $1,325

3:30 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 or at at a local restaurant, along with a CIA Taste duffel bag, Food is Life® T-shirt, and travel mug.

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 or at a local restaurant, along with a CIA Taste duffel bag, Food is Life® T-shirt, and travel mug. Please note: This class is open to students 21 years and older. Please see dress code information on page 58.

Please note: This class is open to students 21 years and older. Please see page 58 for dress code.

NY Hyde Park, NY

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CA St. Helena, CA

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

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India—Heart of the Spice World

2 China—From Peppercorns to Tea

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3 Mexico—Chiles for Every Palate 4 Mediterranean Spices—Exotic Blends 5 Treasured Spices in Northern Europe 6 New American Cuisine—The Global Kitchen

COMPANION BOOK INCLUDED! Beautiful and insightful, this 80-page, full-color, hardcover companion book features • all the cooking tips and techniques from each lecture gathered for quick reference, • shopping lists, • tasting exercises, and more!

Savor the Secrets of the World’s Great Spices Whether oregano, chiles, coriander, cinnamon, thyme, or even tea, spices add incredible dimensions to what would otherwise be plain, ordinary meals. In The Everyday Gourmet: Essential Secrets of Spices in Cooking, join Chef-Instructor Bill Briwa of The Culinary Institute of America as he reveals the essentials of incorporating a variety of spices from around the world into your everyday meals. An aromatic array of spices fills each of these six engaging lessons, providing you with ways to use spices in soups and salads, with meat and fish, and even in drinks and desserts. Filmed on location in the kitchens of the CIA’s Greystone campus in Napa Valley, these lessons are rich with insights that are sure to take your cooking to the next delicious level.

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S D V D & S K O BO

BOOT CAMP (cont.)

Bring the Learning Home

Mini Popovers with Peaches and Blueberries from The DiabetesFriendly Kitchen (Buy the book! See page 64.)

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For full book descriptions and to order: ciaprochef.com/fbi/enthusiasts.html or 1-800-995-1699

BISTROS AND BRASSERIES

RECIPES AND TECHNIQUES FROM OUR KITCHENS A CIA cookbook or DVD is like having our chefs right there with you in your home kitchen. Bursting with knowledge, insider’s tips, and fabulous recipes, a CIA cookbook is a reliable friend you’ll turn to again and again.

BOOKS

$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 to stews and kitchen desserts. 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 these pages.

CHOCOLATES AND CONFECTIONS AT HOME

ARTISAN BREADS AT HOME $34.95

$34.95

Learn the art of baking delicious artisan breads, including baguettes, peasant bread, ciabatta, cheddar onion rye rolls, coffee cake, and even sourdough. This book covers the basics— as well as advanced techniques—of bread making, along with ingredients, equipment, and terminology.

A TAVOLA! $29.95 Respect for seasonal foods, a passion for high-quality ingredients, and delight in the flavors and textures of a wellplanned meal...all are hallmarks of the Italian table. This exciting book features recipes for quintessential Italian dishes, from a broad assortment of antipasti and satisfying breads and desserts to hearty stews, braises, and simple one-pot dishes.

The ultimate guide to creating amazing homemade confections and candies at home, this book offers recipes and step-by-step techniques for making chocolates, truffles, toffees, fudge, pralines, jellies, and much more.

COOKIES AT HOME $34.99 Chewy, crispy, rich, crunchy…no matter what kind of cookies you love, this book will help you take them to new and delicious heights. Filled with information about cookiemaking techniques, equipment, and ingredients, this book features nearly 100 recipes ranging from easy chocolate chip cookies and fudge brownies to creative treats like lemon meringues and French macaroons.

COOKING AT HOME

BAKING AT HOME $40 Curious home bakers looking for clear explanations of essential baking methods and an understanding of how baking really works will find them here. The streamlined recipes and how-to photographs let you dive right in, whether you’re creaming butter to make a chocolate sabayon torte or cooking sugar into caramel for a crunchy nut brittle.

$40 This completely approachable reference brings professional culinary knowledge into your own kitchen. From its pages, you’ll learn insider tips and essential techniques through detailed instructions and photographs that clearly show what to do and how to do it. Cooking at Home is also a treasury of more than 200 delicious, easy-to-make recipes that you’ll delight in serving.

For full book descriptions and to order: ciaprochef.com/fbi/enthusiasts.html or 1-800-995-1699

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BOOKS AND DVDs (cont.)

COOKING FOR ONE

GLUTEN-FREE BAKING

$24.95

$18.95

Cooking for one can be easy—and even something you look forward to at the end of a busy day. This book is filled with the recipes you need to create satisfying, healthy, flavorful meals, along with simple shopping, advance cooking, and menu planning strategies that make it easy to get the most from the ingredients you buy.

THE CULINARY INSTITUTE OF AMERICA COOKBOOK $39.95 The CIA has selected more than 300 recipes from among its all-time favorites, so no matter what the culinary occasion is, you’ll find just what you’re looking for in this book, from salads to entrées to desserts. And with its array of illustrated techniques, you’ll learn to cook the way the professionals do.

THE DIABETES-FRIENDLY KITCHEN $29.99 Packed with high-quality, wholesome ingredients and chef-inspired cooking techniques, the satisfying recipes in this book meet the needs of diabetics without giving up flavor or fun. Written by the CIA’s top nutrition and diabetes expert, this invaluable reference also features nutritional guidelines, healthy cooking techniques, and smart lifestyle choices.

ENTERTAINING 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.

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GRILLING $40 Get the most from your grill this year. The pages of this favorite from the CIA are packed with step-by-step instructions, helpful tips, and more than 175 recipes highlighting flavors from around the world—as well as from backyards all across the United States. There’s even a chapter devoted to making sweet creations on the grill!

HEALTHY COOKING AT HOME $34.95 Flavor is the key to great-tasting food, and modern healthful cooking never skimps on it. This book explores the global pantry to include a wide variety of flavorful ingredients you can use for nutritious daily meals. Bursting with detailed cooking techniques and more than 200 recipes, Healthy Cooking at Home will change the way you eat and how you cook.

HORS D’OEUVRE AT HOME

$34.99

64 TASTE

If you have celiac disease or gluten sensitivities—or just want to live a glutenfree lifestyle—this book and companion DVD (page 66) are for you. In its pages, our chef shows you how to bake delicious pies, cookies, breads, and more. Features include his five gluten-free flour blends, tips on working with and storing gluten-free baked goods, and more than 125 recipes.

$29.95 Here are all the recipes, information, and inspiration you need to prepare a dazzling array of stylish, bite-sized treats for any occasion that will rival that of any caterer. Along with more than 150 recipes, the book offers serving suggestions, ideas for recipe variations, and advice on selecting high-quality store-bought items.

For full book descriptions and to order: ciaprochef.com/fbi/enthusiasts.html or 1-800-995-1699

ITALIAN COOKING AT HOME

PASTA

$34.95

$29.99

This is authentic Italian cooking made easy. Whether it’s rustic focaccias, long-simmered soups, or entrées with aromatic herbs, the dishes in this book—accompanied by wine suggestions—are irresistible. More than 150 amazing, approachable Italian recipes are included, along with step-by-step cooking techniques and plenty of inspiration.

The ultimate resource for pasta lovers is here! In this collection of irresistible recipes from real born-and-bred Italian chefs, you’ll find a huge variety of pasta dishes, 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.

LOW & SLOW

PIES AND TARTS

$19.99

$29.99

This is the book for anyone who’s ready to master the craft of traditional barbecue, braising, and slow roasting. In its pages, 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. You’ll also enjoy chapters on homemade rubs and sauces as well as sides to accompany every meal.

Pies and Tarts features more than 150 recipes for beloved classics and sophisticated new twists on old favorites. Mix and match the versatile crust recipes, and follow the suggested variations to play around with favorite ingredients or seasonal flavors. And savory preparations such as pot pies, empanadas, and quiches offer new options for entertaining or family dinners.

MEDITERRANEAN COOKING

PRESERVING

$34.99

$19.99

Embrace the Mediterranean’s most well-known ingredients and flavor profiles. In addition to 175 mouthwatering recipes, this book features thorough instruction on stocking a pantry and mastering the region’s cooking techniques. It’s a complete guide for everyone who wants to eat healthier or incorporate the classic flavors of the Mediterranean into their home menus.

This go-to resource helps beginners understand the basics of preserving, and offers experienced preservers inspiring new recipes and expert advice on harvesting produce and shopping seasonally. Preserving includes recipes for pickles, jams, marmalades, condiments, and dried foods, and features storage information for every type of preserved food.

ONE DISH MEALS

THE PROFESSIONAL CHEF

$35 Take a culinary journey to sample the hearty fare enjoyed at family tables around the world, including curries, noodle pots, egg dishes, moussaka, soups, pizzas, and simple suppers made in the skillet or wok. Or, try your hand at delicious braises, stews, sandwiches, or salads. With more than 150 recipes to choose from, you’ll always find the perfect one dish meal.

$75 print or $49.95 iPad edition (available on iTunes or www.inkling.com) Covering the full range of modern techniques and nearly 900 classic, contemporary, and global recipes, this is the essential reference for every serious cook. “Pro Chef” guides you through each cooking technique, starting with a basic formula, taking you through the method step by step, and finishing with recipes that use it. The book also includes essentials on nutrition, food and kitchen safety, and equipment.

For full book descriptions and to order: ciaprochef.com/fbi/enthusiasts.html or 1-800-995-1699

Issue 21 TASTE

BOOKS AND DVDs (cont.)

WINEWISE

SEASONS IN THE WINE COUNTRY

$35

$27.50 Eat, drink, and cook the good life! In this gorgeous book, the CIA introduces you to the unique seasonal flavors of the California wine country. Along with recipes for inspired, delicious fare, Seasons in the Wine Country includes primers on culinary techniques, information on wine varieties, and wine and food pairing suggestions.

SPAIN AND THE WORLD TABLE $35 Bring the excitement, passion, and innovation of Spanish cooking into your home kitchen! With 125 recipes, lively explorations of the country’s distinct culinary regions, and techniques for cooking with classic Spanish ingredients such as wine, sherry, cheese, olives, olive oil, and salt cod, this book is an essential for any cook’s library.

VEGETABLES $40 This award-winning cookbook offers 170 recipes for favorite vegetable preparations and intriguing new presentations everyone will love. In its pages, you’ll learn specifics about each vegetable (arranged from A to Z), discover how to select produce like a professional, and benefit from helpful charts, tips, and tricks you can use to add a personal touch to every dish.

VEGETARIAN COOKING AT HOME $34.99 Whether you’re following a vegetarian lifestyle or just want to add more veggie dishes to your repertoire, this book delivers, with 200 satisfying recipes of the quality and sophistication the CIA is known for. You’ll find everything you need to create incredibly flavorful vegetarian fare, along with helpful information on nutrition and seasonality.

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With a practical, anti-snob attitude, this award-winning guide is all about enjoying wine to the fullest and getting the best value for your dollar. All the basics are covered, including major wine grapes, flavor profiles, up-and-coming regions, label-decoding tips, advice on pairing wine, and opinions on wine gadgets. This third edition also includes new picks for the best regional producers, off-the-beatenpath finds, and bargain bottles.

DVDs BEST OF CULINARY BOOT CAMP $19.95 If you’re thinking about taking your first Boot Camp or are a veteran who’d like to relive the excitement and camaraderie of the CIA kitchens, this DVD satisfies. Join our chefs as they show you some of the fundamental techniques taught in our popular Culinary Boot Camp—Basic Training class. They’ll even take you on a behind-the-scenes tour of the CIA storeroom!

CAKE ART $24.95 Get the skills to create amazing cakes and cupcakes for all of your special events! The detailed, demonstrationbased lessons in this DVD feature a variety of techniques, from preparing buttercream to making fondant decorations. You’ll also learn all about decorating mediums and equipment.

GLUTEN-FREE BAKING $24.95 In this companion to the book by the same name (page 64), you’ll discover how to make delicious gluten-free items like molten lava cakes, 1-2-3 cookie dough, pizza crust, pancakes, pie dough, and bagels. Highlights include in-depth explanations of gluten-free flour blends, demonstrations of selected recipes, and the secret to thickening soups and sauces using gluten-free roux.

For full book descriptions and to order: ciaprochef.com/fbi/enthusiasts.html or 1-800-995-1699

REGISTRATION AND GENERAL INFORMATION HOW TO REGISTER

TUITION REFUND POLICY—ALL PROGRAMS

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 CIA.

At least 15 days prior to start date—Full refund

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: Register at enthusiasts.ciachef.edu using your Visa, MasterCard, American Express, or Discover card.

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 Students 18 years of age or older may attend CIA Taste classes. Students aged 16–17 will be considered on a case-by-case basis and must be accompanied by a parent or guardian enrolled in the same class. Students attending classes are governed by all federal, state, and local age requirement laws. Parents and guardians are responsible for the supervision and behavior of minors while on a CIA campus or in attendance at a CIA-sponsored event.

14 days or fewer prior to start date—We’d be happy to transfer you to another date; however, no refunds will be available.

TRAVEL DIRECTIONS Visit enthusiasts.ciachef.edu/directions-to-campus.

WHERE TO STAY Hotels, inns, and resorts fill up quickly, particularly in California’s Wine Country, so please make your reservation early. Some offer 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 more information.

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: Roger Ball, Keith Ferris, Ben Fink, Cherie Flores, Kristen Loken, Phil Mansfield, Terrence McCarthy, Chas McGrath, Phil Miller, Francesco Tonelli, David Vergne, and Michael White ©2016 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.

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

enthusiasts.ciachef.edu

Issue 21 21 TASTE

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

For Your Information FOOD AND WINE 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

COME FOR THE NAPA VALLEY,

Stay for the Most Fun You’ve Ever Had Learning About Wine Explore the best of the Valley as you build a multi-sensory understanding of wine with the experts in wine education.

CAMPUS STORES New York 1-800-677-6266 California 707-967-2309 WEBSITES enthusiasts.ciachef.edu ciarestaurantgroup.com ciawine.com

New York

California

Wine Lovers Boot Camp ciawine.com | 1-888-995-1699 See pages 58–60 for all the details.

Texas

Rudd Center for Professional Wine Studies Napa Valley, CA