culinary institute of america

ISSUE 11

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

The ProChef Journal ®

Professional Development and Certification Hyde Park, NY | St. Helena, CA San Antonio, TX

October 2009–June 2010 www.ciaprochef.com

TABLE OF CONTENTS

JOURNAL NEWS

Features Cooking with Wine Wine and Spicy Food Recipes for the Fall Harvest The Greystone Student Garden Project ProChef Success ProChef Military Matters Vanilla: A Gift from Mexico to the World Menu Formatting and Customer Behavior Hiring the Best Social Networking for Chefs Recipes from Baking and Pastry

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Certifications and Courses Course Calendar Required Skill Levels ProChef Certification Program ProChef Level I Courses ProChef Level II Courses ProChef Level III Courses World Cuisine Courses Specialized and Advanced Courses Baking and Pastry Courses Management/Finance Courses Professional Wine Studies and Certification MenuMasters Online Programs

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Training Materials and Textbooks

82

Registration Information

97

the chef and the sommelier. Today, the chef who wants to

General Information

98

be successful needs to know more about wines, and bever-

The ProChef® Journal October 2009, Issue 11 Published by The Culinary Institute of America 1946 Campus Drive, Hyde Park, NY 12538-1499 Cover Photography: John Barkley Photography: Roger Ball, John Barkley, Keith Ferris, Ben Fink, Eric Futran, Elizabeth Kossick, Chas McGrath, On Location Studios, Mike Polito, and David Wakely ©2009 The Culinary Institute of America

Mark Erickson ’77, C.M.C., Vice President—Dean of Culinary Education

I’m excited about wine. That may sound a little strange at first coming from a “chef type” like me, but let me explain.

First, despite what people sometimes think, the wine industry is anything but stagnant. Quite the contrary, it is constantly changing, as evidenced by the renaissance of the Italian wine industry a few years back. And the transformations are happening in Old and New World wines alike; there’s a lot to be excited about in the wine world these days.

But what interests me most about wine lately is its careerbuilding potential. As the restaurant industry has matured, we’re seeing more and more overlap between the roles of

age professionals need a working knowledge of the culinary arts and what makes the kitchen tick. Cross-training is not only a smart career move for the chefs and sommeliers in question, it also benefits their investors, restaurant owners, and customers. When the front and back of the house work better together, there’s a positive ripple effect on the entire business—and in these especially competitive times, that synergy can mean the difference between struggling and thriving.

So I invite you to satisfy your curiosity about how the “other half” lives. Step out of your comfort zone, grow your skills, and I promise you, the rewards will be many.

HOW TO REGISTER

WEB: Visit www.ciaprochef.com.

PHONE: Call 1-800-888-7850 or 845-452-2230.

FAX: 845-451-1078 MAIL: Accounts Receivable, The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538-1499 IN PERSON: Visit the Continuing Education Customer Service Office at the Hyde Park or Greystone campus.

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PLEASE NOTE: Course availability, dates, and times subject to change. For the most up-to-date class information, please visit www.ciaprochef.com.

COURSE CALENDAR

COURSE CALENDAR | OCTOBER 2009–JUNE 2010

OCTOBER 1

OCTOBER 26

St. Helena, CA Campus Food and Wine Pairing Fundamentals (p. 76)

St. Helena, CA Campus The Business of Wine: Understanding the Pipeline from Producer to Consumer (p. 77) Hyde Park, NY Campus Charcuterie, Smokehouse, and Condiment Workshop PM (p. 48) Cooking Principles I PM (p. 27) Modern Plated Desserts PM (p. 57) ProChef Level I Certification Immersion (p. 27) Soups, Stocks, and Sauces AM (p. 27)

OCTOBER 5 St. Helena, CA Campus Mastering Wine I (p. 70) Hyde Park, NY Campus An Exploration of Food and Wine for Chefs PM (p. 34) ProChef Level I Pre-Assessment Workshop (p. 26) ProChef Level II Pre-Assessment Workshop (p. 29) ProChef Level III Pre-Assessment Workshop (p. 33) ProChef Level III Immersion (p. 34) Techniques of Healthy Cooking PM (p. 31) Vibrant Dishes of Latin America and the Caribbean AM (p. 34) Wedding Cake Fundamentals PM (p. 58)

OCTOBER 9 Hyde Park, NY Campus ProChef Level I Pre-Assessment Workshop (p. 26) ProChef Level II Pre-Assessment Workshop (p. 29) ProChef Level III Pre-Assessment Workshop (p. 33)

OCTOBER 12 St. Helena, CA Campus Mastering Wine II (p. 70) Hyde Park, NY Campus Asian Cuisine: Ingredients and Techniques PM (p. 34) Financial Understanding for Chefs AM (p. 34, 60) ProChef Level II Certification Exam (p. 30)

OCTOBER 19 St. Helena, CA Campus Introduction to the Classic Wine Regions of Europe I (p. 71)

OCTOBER 20 Hyde Park, NY Campus ProChef Level III Certification Exam (p. 33)

OCTOBER 22 St. Helena, CA Campus Introduction to the Classic Wines of Europe II (p. 71)

OCTOBER 30 St. Helena, CA Campus Certified Wine Professional—Foundation Level I Exam AM (p. 67)

NOVEMBER 2 St. Helena, CA Campus The Napa Valley Intensive (p. 73) Hyde Park, NY Campus Accompaniments and Side Dishes: Beyond the Protein PM (p. 28) Breakfast and Brunch Cookery AM (p. 28) Specialty and Hearth Breads PM (p. 55)

NOVEMBER 5 St. Helena, CA Campus Trendsetters: Emerging Wines of Europe (p. 72)

NOVEMBER 9 St. Helena, CA Campus Winning Wine Lists: Creating More Success for Your Business (p. 77) Hyde Park, NY Campus Cooking Principles II PM (p. 28) Exceptional In-Flight Service (p. 51)

NOVEMBER 16 St. Helena, CA Campus Career Discovery Boot Camp— Wine Studies (p. 69) Charcuterie, Smokehouse, and Condiment Workshop PM (p. 48) Hyde Park, NY Campus Cakes, Tortes, and Tarts PM (p. 56) ProChef Level I Certification Exam (p. 27) ProChef Level III Certification Exam (p. 33)

NOVEMBER 19

DECEMBER 1 Hyde Park, NY Campus Chocolates and Confections PM (p. 57) ProChef Level II Certification Exam (p. 30)

DECEMBER 7 St. Helena, CA Campus Culinary Competition Seminar AM (p. 50) Modern Buffet Presentation Techniques AM (p. 54) Sensory Analysis of Wine (p. 70) Hyde Park, NY Campus Culinary Competition Seminar PM (p. 50) Individual Pastries and Desserts PM (p. 57)

DECEMBER 9 St. Helena, CA Campus Wine and Food Pairing Fundamentals (p. 76)

DECEMBER 11 St. Helena, CA Campus Champagne in Depth (p. 75) Hyde Park, NY Campus ProChef Level I Pre-Assessment Workshop (p. 26) ProChef Level II Pre-Assessment Workshop (p. 29) ProChef Level III Pre-Assessment Workshop (p. 33)

DECEMBER 14 St. Helena, CA Campus ProChef Level I Certification Exam (p. 27) Hyde Park, NY Campus Culinary Competition Seminar PM (p. 50)

DECEMBER 15 St. Helena, CA Campus Advanced Wine and Food Pairing (p. 53, 76)

Hyde Park, NY Campus ProChef Level I Pre-Assessment Workshop (p. 26) ProChef Level II Pre-Assessment Workshop (p. 29) ProChef Level III Pre-Assessment Workshop (p. 33)

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COURSE CALENDAR

JANUARY 4

JANUARY 22

FEBRUARY 12

St. Helena, CA Campus Mastering Wine I (p. 70) Specialty and Hearth Breads AM (p. 55)

St. Helena, CA Campus The Washington and Oregon Intensive (p. 73)

St. Helena, CA Campus Champagne in Depth (p. 75)

JANUARY 25

FEBRUARY 15

JANUARY 5

St. Helena, CA Campus The Bordeaux Intensive (p. 73) Sous-Vide Cooking AM (p. 54)

San Antonio, TX Campus Classic Cuisines of Mexico: Puebla and Oaxaca AM (p. 42)

JANUARY 26

FEBRUARY 16

Hyde Park, NY Campus Beverages and Your Business AM (p. 49) Breakfast and Brunch Cookery AM (p. 28) Excel for Foodservice Professionals AM (p. 61) Fundamental Baking Techniques PM (p. 55) The Seafood Market: Identification, Fabrication, and Cooking Methods PM (p. 48)

Hyde Park, NY Campus The Butcher Shop: Identification, Fabrication, and Cooking Methods PM (p. 48) Exceptional In-Flight Service (p. 51) Frontline Leadership Skills AM (p. 32, 60) Mediterranean Cuisine: Ingredients and Techniques PM (p. 30) ProChef Level II Certification Immersion (p. 29)

St. Helena, CA Campus Advanced Seafood Cooking PM (p. 53) Hyde Park, NY Campus An Exploration of Food and Wine PM (p. 34) Gluten-Free Baking AM (p. 56) Industry Trends and Menu Development Seminar AM (p. 50) ProChef Level II Certification Exam (p. 30)

JANUARY 28

JANUARY 11 St. Helena, CA Campus Ingredients, Flavor Dynamics, and Techniques of Evaluation: A Master Class AM (p. 54) Mastering Wine II (p. 70) Hyde Park, NY Campus Asian Cuisine: Ingredients and Techniques AM (p. 34) Cooking Principles I AM (p. 27) ProChef Level I Certification Immersion (p. 27) Soups, Stocks, and Sauces PM (p. 27) Online Marketing and Consumer Behavior in Menu R&D (p. 80)

FEBRUARY 1 St. Helena, CA Campus Advanced Sauces: Techniques and Flavor Development AM (p. 52) The Burgundy Intensive (p. 73) Hyde Park, NY Campus Café Breakfast Pastries AM (p. 56) Cooking Principles II PM (p. 28) Making the Most of Your Marketing AM (p. 61) Vibrant Dishes of Latin America and the Caribbean AM (p. 34)

JANUARY 12

FEBRUARY 4

St. Helena, CA Campus Wine and Food Pairing for Chefs PM (p. 53, 76)

St. Helena, CA Campus The South America Intensive (p. 75)

JANUARY 18

St. Helena, CA Campus Career Discovery Boot Camp— Wine Studies (p. 69) Tasting Terroir (p. 72) Techniques of Healthy Cooking AM (p. 31) Hyde Park, NY Campus Peruvian Cuisine AM (p. 43) ProChef Level I Certification Exam (p. 27) QuickBooks for Restaurants AM (p. 61) Specialty and Hearth Breads PM (p. 55)

Hyde Park, NY Campus Accompaniments and Side Dishes: Beyond the Protein PM (p. 28) Catering: Managing a Successful Business Operation AM (p. 49) Indian Food: From Simplicity to Sophistication AM (p. 40) Modern Plated Desserts PM (p. 57)

JANUARY 19 St. Helena, CA Campus The California Intensive (p. 72)

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St. Helena, CA Campus The Rhône Intensive (p. 74) Hyde Park, NY Campus ProChef Level I Pre-Assessment Workshop (p. 26) ProChef Level II Pre-Assessment Workshop (p. 29) ProChef Level III Pre-Assessment Workshop (p. 33)

FEBRUARY 8

FEBRUARY 17 St. Helena, CA Campus The Napa Valley Intensive (p. 73)

FEBRUARY 22 St. Helena, CA Campus The Business of Wine: Understanding the Pipeline from Producer to Consumer (p. 77) The Cooking of Italy: From Tuscany to Sicily AM (p. 38) Wine Immersion I (p. 69) Hyde Park, NY Campus Antojitos—The Small Plates of Mexico AM (p. 43) The Art and Science of Cooking PM (p. 30) Techniques of Healthy Cooking AM (p. 31)

FEBRUARY 25 St. Helena, CA Campus Sensory Analysis of Wine (p. 70)

MARCH 1 St. Helena, CA Campus Mastering Wine I (p. 70) Hyde Park, NY Campus Controlling Your Bottom Line AM (p. 31, 60) Fundamentals of Cake Decorating AM (p. 56) Garde Manger: The Art and Craft of the Cold Kitchen PM (p. 32)

MARCH 8 St. Helena, CA Campus Mastering Wine II (p. 70)

MARCH 9 Hyde Park, NY Campus Baking and Pastry for Chefs: Desserts and Breads from the Hot Kitchen AM (p. 30) Cakes, Tortes, and Tarts PM (p. 56)

APRIL 19

Hyde Park, NY Campus ProChef Level I Pre-Assessment Workshop (p. 26) ProChef Level II Pre-Assessment Workshop (p. 29) ProChef Level III Pre-Assessment Workshop (p. 33)

St. Helena, CA Campus Artisan Cheese Seminar PM (p. 51) The Australia and New Zealand Intensive (p. 74) Chesapeake Bay to the Carolinas: Comfort Foods and American Traditions PM (p. 40) Foods of Spain Intensive Seminar PM (p. 38) Modern Plated Desserts PM (p. 57) San Antonio, TX Campus Soups, Stocks, and Sauces PM (p. 27)

MARCH 15 St. Helena, CA Campus Introduction to the Classic Wine Regions of Europe I (p. 71) Tamales, Tortillas, and the Mexican Corn Kitchen PM (p. 39) Hyde Park, NY Campus ProChef Level II Certification Exam (p. 30) Remarkable Service AM (p. 31, 61)

MARCH 18 St. Helena, CA Campus Introduction to the Classic Wine Regions of Europe II (p. 71)

MARCH 22 St. Helena, CA Campus Mediterranean Cooking: An Advanced Course PM (p. 40) Modern American Charcuterie AM (p. 49) Professional Wine Service: A Practical Workshop (p. 71) Southeast Asia: Traditional Flavors and Techniques AM (p. 43) Hyde Park, NY Campus Asian Cuisine: Ingredients and Techniques AM (p. 34) ProChef Level III Certification Immersion (p. 34) Vibrant Dishes of Latin America and the Caribbean PM (p. 34)

MARCH 30 St. Helena, CA Campus Advanced Wine and Food Pairing (p. 53, 76) Hyde Park, NY Campus An Exploration of Food and Wine for Chefs PM (p. 34) Financial Understanding for Chefs AM (p. 34, 60)

APRIL 20

APRIL 5

APRIL 22

St. Helena, CA Campus The Best American Menus: Trends, Ideas, and Flavors PM (p. 51) The Italy Intensive (p. 74) Hyde Park, NY Campus Cooking Principles I AM (p. 27) ProChef Level I Certification Immersion (p. 27) ProChef Level III Certification Exam (p. 33) Soups, Stocks, and Sauces PM (p. 27)

St. Helena, CA Campus Sensory Analysis of Wine (p. 70)

APRIL 12

St. Helena, CA Campus Certified Wine Professional—Foundation Level I Exam AM (p. 67)

St. Helena, CA Campus The Art and Science of Artisan Bread Baking PM (p. 55) The Spain Intensive (p. 75) Hyde Park, NY Campus Accompaniments and Side Dishes: Beyond the Protein PM (p. 28) Industry Trends and Creative Menu Development Seminar AM (p. 50) ProChef Level I Pre-Assessment Workshop (p. 26) ProChef Level II Pre-Assessment Workshop (p. 29) ProChef Level III Pre-Assessment Workshop (p. 33)

MARCH 29

APRIL 13

St. Helena, CA Campus Chocolates and Confections PM (p. 57) The Germany and Austria Intensive (p. 74)

St. Helena, CA Campus ProChef Level I Certification Exam (p. 27) ProChef Level II Certification Exam (p. 30)

MARCH 23 St. Helena, CA Campus Wine and Food Pairing Fundamentals (p. 76)

MARCH 26

APRIL 14 St. Helena, CA Campus Trendsetters: Emerging Wines of Europe (p. 72)

COURSE CALENDAR

MARCH 11

Hyde Park, NY Campus Breakfast and Brunch Cookery AM (p. 28) Chocolates and Confections PM (p. 57) Gluten-Free Baking AM (p. 56) Small Dishes, Big Flavors: Appetizers and First Courses PM (p. 52)

APRIL 26 St. Helena, CA Campus Culinary Arts Fundamentals for Food Technologists: A Culinology® Workshop AM (p. 52) France: Seasonal Bistro and Provençal Cooking PM (p. 41) Small Dishes, Big Flavors: Appetizers and First Courses PM (p. 52) Winning Wine Lists: Creating More Success for Your Business (p. 77) Hyde Park, NY Campus Cooking Principles II PM (p. 28) The Fundamentals of Flavor Dynamics: An Introduction AM (p. 48) San Antonio, TX Campus Classic Cuisines of Mexico: The Major Regions PM (p. 42)

APRIL 27 St. Helena, CA Campus Culinary Techniques: A Master Class in Meat, Fish, Poultry, and Game PM (p. 53)

APRIL 28 St. Helena, CA Campus Chef’s Tour of Napa Valley AM (p. 39) Preparing for the Certified Wine Professional Exam—Advanced Level II AM (p. 68)

APRIL 29 St. Helena, CA Campus Certified Wine Professional—Advanced Level II Exam AM (p. 68)

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COURSE CALENDAR

MAY 3

JUNE 14

St. Helena, CA Campus Creativity in Menu Development PM (p. 50) Fire, Spice, and the Global Grill: Vibrant Dishes from Hot Climates AM (p. 38) Gelato, Sorbet, and Ice Cream PM (p. 58) Mastering Wine I (p. 70) Wine and Food Pairing for Chefs PM (p. 53, 76) Hyde Park, NY Campus Beverages and Your Business AM (p. 49) Charcuterie, Smokehouse, and Condiment Workshop PM (p. 48) Making the Most of Your Marketing AM (p. 61) ProChef Level I Certification Exam (p. 27) San Antonio, TX Campus Peruvian Cuisine PM (p. 43)

St. Helena, CA Campus Career Discovery Boot Camp: Wine Studies (p. 69) Chocolates and Confections PM (p. 57) Modern American Charcuterie PM (p. 49) Techniques of Healthy Cooking AM (p. 31) Hyde Park, NY Campus Breakfast and Brunch Cookery AM (p. 28) The Butcher Shop: Identification, Fabrication, and Cooking Methods PM (p. 48) Fundamental Baking Techniques PM (p. 55)

MAY 10 St. Helena, CA Campus Global Culinary Traditions PM (p. 41) Individual Pastries and Desserts PM (p. 57) Ingredients, Flavor Dynamics, and Techniques of Evaluation: A Master Class AM (p. 54) Mastering Wine II (p. 70) Modern Buffet Presentation Techniques AM (p. 54) Sous-Vide Cooking AM (p. 54)

MAY 11 St. Helena, CA Campus Advanced Seafood Cooking PM (p. 53) Hyde Park, NY Campus Excel for Foodservice Professionals AM (p. 61) Classic Cuisines of Mexico: Puebla and Oaxaca AM (p. 42) Individual Pastries and Desserts PM (p. 57) ProChef Level I Pre-Assessment Workshop (p. 26) ProChef Level II Pre-Assessment Workshop (p. 29) ProChef Level III Pre-Assessment Workshop (p. 33) QuickBooks for Restaurants AM (p. 61)

MAY 17 St. Helena, CA Campus The Bordeaux Intensive (p. 73) The Cooking of Italy: From Tuscany to Sicily AM (p. 38) Modern Latin American Cuisine AM (p. 40) Specialty and Hearth Breads PM (p. 55) Hyde Park, NY Campus Exceptional In-Flight Service (p. 51) Indian Food: From Simplicity to Sophistication AM (p. 40) Techniques of Healthy Cooking PM (p. 31)

MAY 20 St. Helena, CA Campus Wine and Food Pairing Fundamentals (p. 76)

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MAY 24 St. Helena, CA Campus Advanced Sauces: Techniques and Flavor Development PM (p. 52) Advanced Wedding Cake Décor PM (p. 59) The Burgundy Intensive (p. 73) Healthy Flavors of Asia, Latin America, and the Mediterranean AM (p. 41) Hyde Park, NY Campus Remarkable Service AM (p. 31) The Seafood Market: Identification, Fabrication, and Cooking Methods PM (p. 48)

JUNE 1 St. Helena, CA Campus The Napa Valley Intensive (p. 72) Hyde Park, NY Campus Asian Cuisine: Ingredients and Techniques PM (p. 34) Cooking Principles I AM (p. 27) ProChef Level I Certification Immersion (p. 27) Soups, Stocks, and Sauces PM (p. 27)

JUNE 7 St. Helena, CA Campus Baking Fundamentals for Food Technologists PM (p. 52) Champagne in Depth (p. 75) Mediterranean Cooking: An Advanced Course AM (p. 40) Professional Wine Service: A Practical Workshop (p. 71) Southeast Asia: Traditional Flavors and Techniques PM (p. 43) Hyde Park, NY Campus Accompaniments and Side Dishes: Beyond the Protein PM (p. 28) ProChef Level III Certification Exam (p. 33)

JUNE 8 St. Helena, CA Campus Winemaking Basics (p. 71)

JUNE 21 St. Helena, CA Campus The Art and Science of Artisan Bread Baking PM (p. 55) The Best American Menus: Trends, Ideas, and Flavors AM (p. 51) Intermediate Wedding Cake Design AM (p. 58) Modern Plated Desserts AM (p. 57) Small Dishes, Big Flavors: Appetizers and First Courses PM (p. 52) Hyde Park, NY Campus Cooking Principles II PM (p. 28) Mediterranean Cuisine: Ingredients and Techniques AM (p. 30)

JUNE 22 St. Helena, CA Campus Culinary Techniques: A Master Class in Meat, Fish, Poultry, and Game PM (p. 53)

JUNE 23 St. Helena, CA Campus Chef’s Tour of Napa Valley AM (p. 39)

JUNE 28 Hyde Park, NY Campus ProChef Level I Certification Exam (p. 27)

JULY 8 Hyde Park, NY Campus ProChef Level I Pre-Assessment Workshop (p. 26) ProChef Level II Pre-Assessment Workshop (p. 29) ProChef Level III Pre-Assessment Workshop (p. 33)

Continuing Education courses at The Culinary Institute of America are designed to provide an optimum learning environment for our students. Daily learning objectives, learning activities, and key terms are provided to participants on each day of their program. Depending on the class, reading assignments and instructor demonstrations are also provided.

To assist in choosing the Continuing Education program, courses are designated with one, two, or three symbols, which represent the level of experience needed for that particular program.

COOKING COURSES Foundation Cooking Experience: Minimum of at least six months in a professional kitchen or foodservice establishment.

Knife Skills: Knowledge of the proper knife for a given task; ability to perform various cuts—dice, julienne, paysanne, chiffonade, and brunoise.

Equipment Knowledge: Working knowledge and application of equipment used in a commercial kitchen.

Kitchen Terminology: Knowledge of professional kitchen terms such as the components and ratio of a standard mirepoix, and the ability to understand and apply common foodservice terminology.

Intermediate Cooking Experience: Ability to apply all the basic working techniques most commonly used in a professional kitchen: sauté, braise, grill, fry, pan fry, roast, poach, vegetable, and starch cookery.

Advanced Cooking Experience: A high level of

work experience with proficiency in all cooking techniques, plate presentation, and flavor development and balance.

Knife Skills: Highly proficient; knowledge of portion control and fabrication.

Equipment Knowledge: Familiar with all equipment in a commercial kitchen— convection ovens and combi ovens.

Kitchen Terminology: Excellent product knowledge and use of terms for ingredients, equipment, methods, and finished products.

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

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

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

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

REQUIRED SKILL LEVELS

REQUIRED SKILL LEVELS

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

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

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

Advanced Baking Experience: Proficient in all bread mixing methods, fermentation technology, and dividing and shaping loaves.

Pastry Experience: Proficient in all mixing methods; good finishing skills; able to prepare and assemble cakes, desserts, and pastries; sensibility to taste, texture, and composition of a finished item.

Knife Skills: Proficiency in all knife cuts— dice, julienne, paysanne, chiffonade, brunoise, rondelle, tourné, and batonnets—is imperative and indispensable.

Equipment Knowledge: Proficient with all commercial kitchen equipment and its usage.

Kitchen Terminology: Thorough understanding of, as well as capability in, product identification.

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Cooking with Wine The Art (Flavor) and Science (Chemistry)

By John Fischer ’88, C.H.E.

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or many of you, the title of this article refers to what you do while cooking for your family at home—wooden spoon in one hand, wine glass in the other. However, here we’re talking about using wine as an ingredient to be used in professional cooking. All of us who graduated from the CIA cooked with wine at one point or another, making traditional sauces (beurre blanc) and braises (boeuf Bourgignon) in which wine was a major ingredient. Other than the fact that these preparations tasted pretty darned good, you probably never thought about why—why use wine when there are all sorts of other liquids available, including water? Well, there are (at least) two aspects to the use of wine in cooking, and their details will unfold below. Simply put, though, the main reasons are flavor and/or cooking chemistry.

F

It’s About Flavor It could be argued that everything you do is for flavor anyway, but sometimes the wine is an ingredient only for its flavor profile and what it will add to the dish. As CIA Professor Corky Clark says, “the answer is in the final product.” Sometimes, that answer is wine. So without being highfalutin about “aromas of crushed violets and pickle juice” or any such thing, let’s go over the basic flavors present in most wines.

SOUR. Grapes have a range of acids in them, mostly

tartaric and malic. Of course, a wine that goes through malolactic fermentation will also have lactic acid, but that’s not too important here. What is important is the way that acidity in wine can help to “brighten” up the flavor of a dish. Just think about squeezing a lemon wedge onto fried calamari and you’ll understand.

When you reduce either the wine or the sauce it’s in by boiling or simmering, you will be concentrating the sourness as well, so be mindful of how far you bring a sauce down after adding the wine…it might become unpleasantly sour.

SWEET. Wine starts out as grape juice, and grape juice

is sweet as well as sour. Although “dry” wine is supposed to have no sugar in it, all wines have some residual sugar because some sugars are not fermentable. So, most wine has at least 1 gram of sugar per liter, which reads as 1 g/l. Most people won’t notice sweetness until the sugar level goes above 2–3 g/l, and truly sweet dessert wines usually have more than 40 g/l of residual (as in, leftover after fermentation) sugar.

So the sweetness of Marsala, which also happens to be fortified with alcohol, is one of its preferred qualities in the making of veal or chicken Marsala. The nutty sweetness from the wine is expected as part of the flavor profile. That said, most dishes that use wine assume the use of a dry wine in the hope that the acidity and aromatics will balance and enhance the richness and other flavors in the food. To this end, you should always try to use cooking wine that has very low residual sugar because as you reduce a sauce, the sugar becomes more concentrated. Waldy Malouf was the first chef I worked for who pointed this out, and it’s why I still use Trebbiano d’Abbruzzo (white) and Montepulciano d’Abbruzzo (red) wines from Italy for cooking. A lot of the inexpensive jug and bag-in-a-box wines made in the U.S. have high residual sugar levels because it’s what Americans want to drink. As you reduce these wines, you might even end up with something resembling caramel, not a balanced sauce.

AROMATICS. Whether using white or red wine, there

are thousands of different smells that they might have.

White wines tend toward the aromas of citrus, apples, and tropical fruit; red wines often smell like red fruits such as cherries, plums, and strawberries. These smells are very important when judging the wine on its own, but not as much when cooking with it. Frankly, the flavors of the other ingredients in the dish can—even should—dominate and the wine should merely accent, enhance, or balance those flavors. Sure, boeuf Bourgignon is named for Burgundy, but it’s a beef dish after all. www.ciaprochef.com 9

Acid also can affect egg foams by limiting the amount of protein coagulation that will take place, and can help retain a glossy and smooth texture rather than allowing any graininess.

With this in mind, it bears mentioning that the wine needs to be of a good enough quality that you would drink it. I do not, however, believe that you have to use the same quality as the wine that’s going to be served with the dish. In fact, if you poured a bottle of Clos Vougeot into the stew pot, I would start weeping quietly. But, you should still use a decent bottle of Bourgogne Rouge, maybe even from the same producer that the expensive Burgundy is from. So as a cooking ingredient, the wine should be good enough to drink, using the same grape if possible, but not the Grand Cru stuff.

So, if flavor is only part of why wine is used in cooking, what’s the other? Chemistry. Most of this has to do with wine’s inherent acidity, but there are a few other aspects that will eventually bear mentioning. Until then, though, let’s consider better cooking through chemistry.

Cooking with wine infuses your dishes with flavor, as with this coq au vin.

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Chemistry: Acid and Protein Ceviche. That’s what you’re thinking. Acid “cooks” protein. Well, yes, acid can denature proteins and give it a “cooked” appearance and texture. This doesn’t only happen with fish, because you know what the raw sauerbraten or beef for Bourgignon looks like after it has marinated in the wine for a day or two. What this means is that you can depend on the acid in the wine to either turn your scallops into an appetizer or create a velvety surface on the beef you’re going to braise. It also means, though, that you should not use a lot of acid in marinade for more delicate proteins—or you should at least be aware of what will happen if you do and adjust the length of time spent in the marinade.

Acid also can affect egg foams by limiting the amount of protein coagulation that will take place, and can help retain a glossy and smooth texture rather than allowing any graininess. Thank you, Harold McGee. Finally, wine is an important ingredient in melted cheese dishes such as fondue. Most simply, the water in the wine helps to keep the fondue loose enough that it won’t bind up into a “ropy” texture. But chemically, the tartaric acid is bonding with calcium from the casein proteins, thus taking out the ‘glue’ that would otherwise allow the protein to tighten up into rubbery strands. Oh, and it also tastes good because the brightness of the acid accents the richness of the cheese.

Thanks again, Harold.

The last bit of chemistry to cover is perhaps to keep something unpleasant (flavor-wise) from happening.

One of the requisite “ingredients” in red wine is tannin. It is actually a family of highly complex phenolic compounds that are astringent—that make your mouth feel dry because they bind with the proteins in your saliva. These tannins have been used for thousands of years to tan leather, hence the name. They’re in more plants than just grapes, but are an important component in red wine. Now, if you just reduce red wine into a sauce, the tannins will become more concentrated and even less pleasant than they were to begin with.

There are two ways to mitigate this. One is to choose a red wine with less tannin at the outset, like a Pinot Noir or Gamay. Or (and this is where it gets tricky), you can include some form of protein in the sauce or dish, and the tannins will bind to that protein before it gets into your mouth. This is why milk makes strong tea less astringent—the tannins bind with the milk proteins. A little ground meat, or egg, or the chuck roast in the pot will keep the tannins busy. So use the power of chemistry for good rather than evil.

Now that you know how and why wine should and can be used in cooking, here’s an unusual recipe that uses wine as an important ingredient. It is printed with the permission of Waldy Malouf ’74, who is the chef-owner of Beacon Restaurant in New York City. This is a dessert that he cooked and served at The Hudson River Club, where I worked with him in the late 1980s.

It is also included in his The Hudson River Valley Cookbook as a component in another dessert.

SYLLABUB Syllabub is an English dish that was eaten both as a dessert and a snack in the late 19th century, and was even available from street vendors.

Serves 4 as a dessert, 6–8 sauce portions Grated zest and juice of 11⁄2 lemons 6 ounces good-quality Cream Sherry 2 ounces good-quality Brandy 1⁄2

cup superfine sugar

21⁄2 cups heavy cream

Combine the lemon zest and juice, sherry, brandy, and sugar in a nonreactive bowl. Refrigerate the mixture overnight. The next day, in a mixing bowl, whip the cream until soft peaks form. Strain the lemon mixture and whip it into the cream.

Keep the syllabub chilled or freeze it for 1⁄2 hour to 45 minutes or until it forms a soft slush.

This syllabub can be served in a large goblet or wine glass with simple cookies as accompaniment. It can also be used as a sauce for macerated fresh berries or anything else that might accompany a zabaglione. It can also be served with apple charlotte, as in Chef Malouf’s cookbook.

John Fischer is an associate professor in hospitality and service management at the CIA and a 1988 graduate of the college.

www.ciaprochef.com 11

What’s Hot Today Wine and Spicy Food

By Steven Kolpan

n the old days of wine and food pairing, the choice of a particular wine to accompany a particular dish was fairly predictable—white wine with fish, red wine with meat. The pairings were also Eurocentric, meaning that the marriage of food and wine was largely based on the classics. French wines, or wines made from the classic French grape varietals, were paired with dishes that featured the four mother sauces of Carême—Béchamel, Espagnole, Velouté, or Allemande, or their derivatives developed later by Escoffier—tomato, butter, and emulsified sauces as well as Mornay, Bordelaise, and others. In fact, back in the day, the job of a sommelier was pretty easy—taste the sauces in the kitchen and pair the wine in the dining room.

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Many of the wine and food matches derived from the classic European approach have withstood the test of time, and the pairings continue to make for a satisfying dining experience. But today’s chefs are creating dishes

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that are lighter than the classics, and, perhaps more important, are cooking in the context of a global village. No longer content to focus solely on the traditions of Carême and Escoffier, chefs are looking and traveling all over the world for inspiration. Today’s wine service professionals need to follow their lead, catch that inspiration, and pair exciting wines with creative dishes that are either true to, or based on the spirit of, foods from the Mediterranean, Asia, Central and South America, and other places in the world with a dynamic food culture.

One of the most compelling trends in today’s restaurants is the sea change in the palate of both chefs and guests. Spicy food, from a reasonably mild mole of Mexico to a fiery hot chili sauce of China, has taken center stage in many restaurants, and customers are “eating it up.” Spicy foods add visceral excitement to dining, and cry out for a beverage that will cool down

the heat while simultaneously highlighting background flavors and textures. In the not-too-distant past, beer was the go-to drink for heat and spice, and most of the time a cold beer will chill the chilies without offending the rest of the dish. Clearly, beer is a simple solution.

Beer is also a cultural talisman, as many spicy-food cultures— India, China, and Mexico for example—have been closely identified with producing craft beers as well as national brands.

The world is changing. Practically overnight, China has become the sixth largest wine-producing nation in the world, and India is coming on strong. Mexico has a small but active wine industry. Still, we don’t drink much wine from these countries; at least not yet. While chefs and restaurateurs want to offer great food and wine pairings with spicy dishes, creating the ideal marriage of wine and spice can be challenging, testing the palates and creativity of chefs and wine professionals.

But the results can be sublime.

Breaking the Rules I am a great believer in rules, except when it comes to food and wine pairing. Unlike many of my fellow wine professionals, I believe that:

While chefs and restaurateurs want to offer great food and wine pairings with spicy dishes, creating the ideal marriage of wine and spice can be challenging, testing the palates and creativity of chefs and wine professionals. But the results can be sublime.

• Wine is a food that just happens to be in a glass.

• Just as anyone can choose anything he/she wants to eat, the same person should be able to choose anything that he/she wants to drink.

• Although I believe in absolute freedom where wine and food are concerned, there are some helpful guidelines that may lead us to highly successful wine and food pairings.

Where spicy food is concerned, I can’t emphasize enough that the traditional “rules” should be trashed, while attention must still be paid to some pretty simple guidelines.

In general, when pairing food and wine the intensity of the food and the intensity of the wine should be nearly equivalent—meet power with power. Light dishes with light-bodied wines, red meats and rich sauces with reds. When it comes to spicy food, forget that. A Thai beef salad, redolent of fresh lime juice and chilies, is not going to work with most red wines, even though the protein in the dish is beef. Think of the rare beef as a condiment to the salad—a lovely, rich texture, but with the sweet/sour lime juice and the spice of the chilies as the “center of the plate.” Did someone say

“off-dry Riesling” or “Cava,” that great affordable sparkling wine from the Catalan region of Spain? Congratulations! You “get” it.

The fiery spice of chilies or other spice-laden ingredients can be a problem for many wines because of relatively high levels of alcohol in the wine, the tannins in red wines and oak-driven whites, and the relatively low acidity in popular wines from warm climates.

Alcohol Every sip of wine, every bite of food amplifies both the alcohol in the wine and the heat of the dish. So unless your restaurant patron likes to sweat while eating, high alcohol does not work with spicy food.

Tannins The astringent, near-bitter elements of wine make the heat of the dish “pop,” while overwhelming every delicate nuance of flavor and texture in that dish.

Acidity Low levels of acidity don’t refresh or cleanse the palate of heat and spice, and don’t encourage another bite of food or another sip of wine. www.ciaprochef.com 13

Let’s look at a semi-dry Riesling from the Mosel region of Germany, the Columbia Valley of Washington State, or the Finger Lakes Region of New York paired with that Thai beef salad. The very slight sweetness in this relatively low-alcohol wine actually will neutralize some of the heat of the chilies, making for a milder palate sensation. And the high acidity of a Riesling wine from a cool climate will refresh and “scrape” the heat from the palate, while matching the refreshing sweet/sour flavors of the fresh lime juice. The beauty of this pairing is that the rare beef stands out as a silky, sexy texture, but because it is a small, thinly sliced portion bathed in spice and lime, its power is ameliorated by its condiments. With the Riesling, the spicy beef becomes an earthy but delicate component of the dish, contrasting with the citrus of the lime juice and the refreshing acidity of the wine.

If we pair the same dish with a sparkling Spanish Cava; a Prosecco from Veneto, Italy; a Sekt from Germany; an extra-dry Champagne; or a Blanc de Blancs méthode champenoise bubbly from California, all of the Riesling-Thai beef salad interactions occur, plus one big contrasting interaction. The bubbles in the wine, coupled with fruit and acidity, really cleanse the palate efficiently, cooling off the heat, matching the acidity of the lime, and creating a bit of an instant marinade for the beef, rendering it richer and smoother as a background texture to the dish.

Contrast Not Complement The key to pairing spicy food with wine is to create a contrasting relationship between the two flavor elements, not a complement. Fruity and/or off-dry white wines, a bubbly, or a dry to semi-dry still or sparkling rosé are the ideal choices for pairing with spicy food.

Light fruit-driven reds, such as Beaujolais or Valpolicella, as well as lighter Pinot Noir, Merlot, and Zinfandel can work well with moderately spicy food, especially if you chill the wines for about a half hour before service to bring out their essential fruit. It would be a mistake to pair a spicy dish with an oaky Chardonnay. The oak and alcohol would fight the heat.

A robust red, such as a Cabernet Sauvignon or Syrah, would end up tasting bitter because of the tannins.

Instead, try a Sauvignon Blanc or unoaked Chardonnay

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(Chablis is the benchmark of this style), a White Zinfandel, or a chilled Fleurie from the Beaujolais region of France.

Hot Recommendations Whether you’re serving spicy dishes from the Americas, Asia, the Mediterranean, or beyond, here are some wines that will almost always create a slam-dunk marriage with spicy food. Experiment with these and inevitably you will find a union that will lead to a lifelong and happy marriage in the glass and on the plate.

White Wines Riesling: Dry to semi-dry wines from the Mosel region of Germany, the Columbia Valley of Washington State, or the Finger Lakes of New York State Chenin Blanc: Vouvray or Saumur from the Loire Val-

ley of France, and varietal Chenin Blanc from Stellenbosch, South Africa or Nasik, India Sauvignon Blanc: New World Sauvignon Blanc with its

“fruit salad in a glass” flavors, shines in wines from Marlborough, New Zealand, as well as wines from California and South Africa. Sauvignon Blanc from Chile is getting better and better and is a great and economical choice for a wine by the glass.

Gewürztraminer: “Gewürz” means spicy in German, so

if you want to enhance the spice in a moderately spicy dish, choose this wonderful varietal, traditionally from Alsace, France, and bone dry. Off-dry to semi-sweet versions of the wine, actually more appropriate with a heavier dose of spice, are coming from California and Washington State.

Chardonnay: Avoid oak-and-alcohol bombs at all costs,

but do choose unoaked, lighter examples of this wine from Chablis in Burgundy, France, as well as Australia, New Zealand, Italy, and California.

Viognier: The ancestral home for this grape is the

Rhône Valley of France, but those wines tend to be a bit full and perhaps too dry for spicy food. Look for simpler hazelnut and stone-fruit-laden Viognier wines from California or Australia.

Vinho Verde: This fruit-driven, off-dry, ultra-light-bod-

ied, highly affordable white from Minho, Portugal is the ideal foil for seriously spicy food.

Pinot Gris/Pinot Grigio: Pinot Gris from Alsace might

be too powerful with spicy food while the fruity, nutty Pinot Gris from Oregon is ideal. Don’t forget the easydrinking Pinot Grigio from Northeast Italy—it’s terrific.

Torrontes: While everyone knows about Malbec from Argentina, its signature white grape is still something of a secret. Floral, perfumed, fresh-and-fruity Torrontes is a wonderful match with spicy seafood dishes.

Rueda: Named for its denominación in Spain, Rueda

produces only white wines, featuring the fruity, juicy Verdejo grape. That juiciness is what makes Rueda wines perfect with hot and spicy dishes.

Moschofilero: Greece’s answer to Riesling,

Moschofilero—from the Mantinia wine region of the island of Peloponnese—is a wine that will cool even the spiciest dishes, providing just a bit of charming fruit to the mix.

Sparkling Wines Just about any good sparkling wine from a cool climate—the lighter and fruitier the better—will work well with heat and spice. Try Cava from Spain or Prosecco from Italy, they are both extraordinary values. Fine sparklers from California, Washington State, Oregon,

New Mexico, and New York State, as well as Asti (white bubbly) or Brachetto d’Acqui (light red bubbly), both from Piedmont, Italy, are great and low in alcohol. For a real surprise, treat your customers to fruit-driven, off-dry sparkling Shiraz from Australia or a semi-sparkling, low-alcohol Lambrusco from Emilia-Romagna.

Rosé/Blush Wines Thirst-quenching, dry- to off-dry rosés from Spain, France, Italy, California, or Australia will create another fruit-driven “sauce” for spicy dishes. The strawberry/cranberry/raspberry notes pop right out of the wine. And don’t forget the previously ubiquitous, and undeservedly maligned, semi-dry to semi-sweet White Zinfandel if you want to calm that heat down with the tastes of berries and peaches.

Red Wines When it comes to reds, look for simpler wines that don’t have much more body than a rosé. That means Beaujolais, or any Gamay-based wine, Valpolicella, simple Chianti, a lighter Côtes-du-Rhône, and inexpensive examples of Pinot Noir, Zinfandel, or Merlot. A good rule of thumb: if the red wine can’t take chilling in the wine fridge before service, don’t pair it with spicy food.

If a bit of chill brings out its fresh, red fruits, then that’s the red you want to counter the heat.

So, when it comes to hot and spicy food, go with cool and fruity wine. Think about the perfect wine to put out the fire of the dish while highlighting background flavors and textures, and don’t be afraid to go off the beaten path in your wine choices. Forget the oaky Chardonnays and the tannic Cabernets, and instead offer your customers something new, different, and memorable. Fruit and spice living in perfect harmony— let the music play.

Steven Kolpan, C.W.E., C.H.E. is The Charmer Sunbelt Group Endowed Chair in Wine and Spirits, and a professor in wine studies at the CIA. Steven (along with co-authors Brian Smith and Michael Weiss) is the recipient of the 2009 James Beard Foundation Award for Best Beverage Book and the 2009 Georges Duboeuf Wine Book of the Year for WineWise.

www.ciaprochef.com 15

Recipes for the Fall Harvest

Smoked Duck with Red Lentil Salad and Golden Beets 16 1-800-888-7850

s the weather cools, diners instinctively turn towards heartier foods like meats and autumn vegetables. Try some of these recipes from our kitchens, and give your customers the soul-satisfying flavors they’re yearning for.

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SMOKED DUCK WITH RED LENTIL SALAD AND GOLDEN BEETS Yield: 10 servings 1 pound skinless, boneless duck breast 1⁄2 ounce kosher salt 1 tablespoon cracked black peppercorns 2 ounces grated orange zest 2 ounces chopped basil BABY GOLDEN BEETS VINAIGRETTE 1 pound baby golden beets, trimmed 1⁄2

cup balsamic vinegar

1 ounce chopped basil, chives, thyme, and parsley 1 tablespoon whole-grain mustard 1⁄2

cup olive oil

8 ounces sliced Maui or other sweet onion 1 pound Red Lentil Salad (recipe follows)

Place the duck breast in a medium bowl. Rub the duck with the salt, pepper, orange zest, and basil. Cover tightly with plastic wrap and refrigerate for about 8 hours.

Cold-smoke the duck breast for 11⁄2 to 2 hours.

Sear the duck breast in a seasoned skillet and roast in a 275degree F oven to an internal temperature of 165 degrees F. Remove from the oven, place on a wire rack, cool, cover, and refrigerate.

Cook the beets in simmering acidulated water until tender.

Shock the beets, remove their skins, and quarter.

2 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 2 tablespoons basil chiffonade

In a large sauté pan, sweat the red pepper, jalapeño, onion, and garlic in the olive oil until the onion is translucent. Cool.

Combine with the remaining ingredients and refrigerate at least 4 and up to 24 hours before serving.

Source: The CIA Techniques of Healthy Cooking, 3rd Edition

BRAISED VEAL SHORT RIBS Veal short ribs are cut from either the veal breast or veal chuck. They are typically sold as 4 bone short ribs weighing about 12 ounces–1 pound for each section. Veal short ribs tend to be leaner than those from beef and can be cooked like osso buco.

Yield: 8–12 servings 1⁄2 cup canola or olive oil 12 four bone-in 11⁄2-inch sections (about 3⁄4 pound/340 grams each) veal short ribs Salt, as needed Freshly ground black pepper, as needed 1 cup all-purpose flour 1⁄4 cup pancetta or salt pork, chopped 1 cup onions, diced 1 cup celery, diced 2 cups carrots, diced 6–8 garlic cloves, chopped 20 fluid ounces white wine 96 fluid ounces veal stock 1 bouquet garni (1 bay leaf, a pinch of thyme, a few black peppercorns) Heat the oil in a large, heavy braising pot over medium-high heat.

Make a vinaigrette by combining the vinegar, herbs, and mustard. Gradually whisk in the oil, or use an immersion blender. Toss the beets and onions with the vinaigrette.

Season the short ribs with salt and pepper, and then dredge in flour, especially on the meaty side of the ribs. Brown the ribs on all sides, about 8–10 minutes. Remove the ribs and reserve.

For each portion: Arrange about 11⁄4 ounces thinly sliced duck breast on a plate. Serve with 11⁄2 ounces lentil salad and 11⁄2 ounces beets.

Reduce the heat to medium and add the salt pork or pancetta, diced onions, celery, carrots, and garlic, and cook until light golden brown.

RED LENTIL SALAD Yield: 10 servings 11⁄2 ounces diced red pepper 1 teaspoon minced jalapeño 2 ounces diced red onion 2 tablespoons minced garlic 2 tablespoons olive oil 12 ounces red lentils, cooked and cooled 11⁄2 ounces tomato concassé 11⁄2 ounces diced orange flesh, membranes removed

Add the wine and stir to deglaze the pan, making sure to scrape up any browned bits.

Return the short ribs to the pot, add the stock and the bouquet garni, and bring the mixture to a boil. Reduce the heat to a simmer and cover. Cook for about 1–2 hours, until very tender.

Season with salt and pepper. Strain the braising liquid and thicken if desired.

Source: The CIA Kitchen Pro Series: Guide to Meat Identification, Fabrication, and Utilization

www.ciaprochef.com 17

Learning Culinary Sustainability, One Crop at a Time The Greystone Student Garden Project

By Dr. Chris Loss ’93

rowing an understanding and appreciation of food systems from the ground up—that’s the objective of The Greystone Student Garden Project. An extracurricular activity that emphasizes experiential learning of culinary arts, sustainable agricultural practices, and food science, the Garden Project helps degree and certificate program students build a wealth of knowledge that will serve them well throughout their careers. In turn, we as industry professionals would be well-served by understanding what these topics bring to our restaurants, hotels, and businesses.

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Putting Sustainability into Practice Garden Project students employ sustainable culinary practices in a variety of ways. When preparing compost for their garden, for example, they are applying principles of microbial ecology. Carlyle Watt, a student in the Accelerated Culinary Arts Certificate Program, and Ross Warhol, a Baking and Pastry Arts Certificate Program student, have been creating compost piles from kitchen scraps, shavings from old wine barrels, and 18 1-800-888-7850

straw, and monitoring temperatures on a regular basis.

Microbial growth and metabolic activity heat the compost to temperatures of 150 degrees F when ambient temperatures are at 40 degrees F. This activity breaks down the macronutrients in the vegetable scraps and preserves them in a form that can be easily absorbed by the roots of crops. Composting is another reflection of the students’ drive to utilize their ingredients to the fullest and minimize waste. It has also focused the students on ways to reduce the waste streams produced by restaurants, improve the recycling program, and minimize the cost of hauling food scraps and packaging to the landfill.

In another example, the students have planted barley grass as a form of “green manure” to minimize inputs from outside the garden such as fertilizer. The barley grass is tilled into the ground in early spring, replenishing nitrogen and water. Straw is used to block out the sun and acts as a natural weed deterrent. In the heat of the summer, straw is also used to help retain moisture in the soil and reduce water waste.

Continuous examples of the give and take between the soil and the student farmers has increased their awareness of sustainable practices and the challenges of bringing fresh produce to market—in this case, the St. Helena Farmers’ Market. Each spring, Greystone students busily prepare for the opening of the market, where they sell their crops and educate market goers on the culinary function and flavor of fresh produce.

They have been so successful that the two-year-old garden, which was originally supported by a grant from the Menu Research and Flavor Discovery Initiative, is now financially self-sustaining.

Carrying the Torch on Externship Garden Project alumni have gone on to take their externships at farms and restaurants that have a sustainable focus on the menu. A.O.S. student Jesse Eldridge is working at the Eldorado Hotel in nearby Sonoma, where he is learning to work with local farms to provide dishes that incorporate seasonal ingredients.

He has maintained his connection to the Greystone garden, taking time from his externship on weekends to help weed and mulch the garden in the early morning hours. Jesse has also been integral to developing a new chicken program for the Garden Project. He has designed coops from old planter boxes, keeping with one of the primary tenets of sustainability—minimizing off-farm inputs (Grubinger, 1999).

booth, where he shares his knowledge of best cooking practices for produce as well as his passion for all things fresh and local. An article in the Peninsula Daily News (“Working like a charmer today,” D. Urbani de la Paz, Feb. 7, 2009) featured Michael and highlighted the importance of local food production and its draw for consumers interested in the locavore movement.

Sharing the Bounty Greystone students are sharing the fruits of their labors not only with the St. Helena Farmers’ Market, but also the Wine Spectator Greystone Restaurant, the Greystone Bread Club, local food banks, and the “Healthy Kitchens, Healthy Lives” conference. So if you’ve been to the Greystone campus in recent months, you may have already benefited from the wholesome, delicious results of the lessons our students are learning. And just wait until they join us in the industry.

References: Grubinger, V.P. (1999) Sustainable vegetable production from start-up to market. NRAES-104, NRAES, Ithaca, NY.

Chris Loss, Ph.D., is the Ventura Foods Chair for the CIA’s Department of Menu Research and Development. A 1993 graduate of The Culinary Institute of America, Dr. Loss earned his doctorate, master’s, and bachelor’s degrees from Cornell University in Ithaca, NY.

Michael Shethar, another associate degree program student, is working at Nash’s Organic Produce, where he is further cultivating his passion for farming and food systems. As part of his externship at the farm outside Portland, OR, Michael runs its farmers’ market www.ciaprochef.com 19

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• Supplier and Operator Relations

help you build your business. Working together with these expert consultants, you’ll develop innovative, customized

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customer satisfaction, and grow market share.

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ProChef Success ®

Fulfilling a Dream and Sharing the Love

By Karl Thomas, P.C. III/C.E.C. Many people embark on their lifelong career with a very special feeling, one that is not always easy to explain. I am one of those people. From the beginning I have felt a profound love and passion for the craft of cooking.

It was always a dream of mine, when I started cooking many years ago, to attend The Culinary Institute of America. However, growing up and living in Jamaica made that dream a challenge to realize—though it never died. After working for some time in the hospitality industry, I found I needed more, not only from a fundamentals standpoint but also on a professional level.

I checked both the international and local culinary education landscapes, but was having trouble finding a programme to fit into my active career objectives and financial parameters. I discovered that the HEART Trust, Jamaica’s Human Employment and Resource Training agency, had forged a partnership with the CIA and the professional chef certification programme, ProChef. This was a dream come true. The ProChef programme gave me the opportunity to test my skills at an international level and taught me the real meaning of being a professional chef.

When I enrolled in my first ProChef course (Level I), I had little professional training, but a lot of industry experience. I soon found out that to be trained by the Master Chefs at the CIA is the ultimate experience that any chef can wish for. To follow the road that so many great chefs had traveled before me was just mind-boggling. Each additional

In my job at the University of Technology, Jamaica, I func-

level of the ProChef Certification programme showed me

tion in the capacity of chef technologist. I am entrusted

new and creative ways in which to test and improve my

with the responsibility of lecturing in the School of Hospital-

skills. Each teacher, culinarian, and judge who worked with

ity & Tourism Management as well as guiding the culinary

me offered something important to my learning experience.

operation at Lillian’s, the school training restaurant. I have

They all had different views and approaches, but still had

always enjoyed inspiring young people to do the best they

the common knowledge of traditional techniques and

can at all times, and I am a firm believer in lifelong learning.

cuisines. It is through this process that I discovered that

I hope to continue to inspire people by demonstrating that

cooking is not just about preparing food, but is an art. As a

through hard work they can achieve anything.

painter uses the colors of the rainbow, a chef uses different flavour profiles to create awesome masterpieces.

My experience participating in the ProChef Certification programme offered me a wealth of opportunities. The knowledge that I have gained will assist in opening many doors both now and in the future. I continue to love what I do, and love making other people happy by doing it.

www.ciaprochef.com 21

ProChef Military Matters The Year In Review

By Guy Winks, P.C. II /C.C.C.

his past year has been one of success and achievement for the military chefs and the CIA ProChef Certification program, and I am honored to have been a part of it all. Now it’s time for me to move on and turn the reins over to SSgt Doug Humphrey. So in parting, I’d like to take this opportunity to share just a few of the year’s highlights:

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• The Armed Forces Culinary Competition at Fort Lee, VA is the largest culinary competition in the United States and is sanctioned by the American Culinary Federation. This year, the coveted Armed Forces Chef of the Year title was won by Navy CS1 Michael Edwards, P.C. I/C.C. This makes two years in a row that Armed Forces Chef of the Year honors went to one of ours, last year being Marine Gunnery Sergeant William Allison, P.C. II/C.C.C. In addition, our own CIA Chef John DeShetler ’68, P.C. II/C.C.C. traveled down to Virginia to help the troops out with their cold food displays and to host the Student Team Skills competition and the Nutritional Cook-Off Challenge.

• Army Staff Sergeant Doug Humphrey and I were both selected for the United States Army Culinary Olympic Team and will travel to Luxemburg in Europe to compete in the Culinary World Cup in 2010.

• The Pentagon Channel filmed portions of a documentary about military chefs called Recon: Pressure Cooker here on the Hyde Park campus. Also, season three of The Grill Sergeants was filmed here in the Danny Kaye Theatre. Check them out at www.pentagonchannel.mil.

• So far this year, we have graduated more than 35 Air Force ProChefs, more than 40 Marine ProChefs, one Army ProChef and one Coast Guard ProChef! The Air Force has now made ProChef certification a mandatory requirement for their enlisted aides. One group of Marine ProChefs was featured in Men’s Health magazine. And in the Army, ProChef certification is now worth 10 promotion points for each level!

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To learn more about CIA military programs, please contact our new military chef and liaison, Staff Sergeant Doug Humphrey, at 845-905-4425 or militarychef@culinary.edu. For more information about military chefs, visit www.militarychefs.com.

A member of the U.S. Army and a ProChef Level II certified chef, Staff Sergeant Guy Winks has been stationed at the CIA for the past year to build relationships and programs with all branches of the military. In addition, he has been working with the degree program and continuing education staff at the CIA to establish opportunities for active service personnel and veterans. Staff Sergeant Doug Humphrey has since assumed this role at the CIA.

Catching the Competitive Bug…and Gaining the Competitive Edge

By Michael Edwards, P.C. I , C.E.C., P.C.E.C.

think I caught the competitive bug at the CIA during the ProChef exam. I remember the pride I felt when the chefs said, “Congratulations, chef. You passed.”

Thanks to the skill sets I developed in the ProChef program, I’ve since gone on to compete in ACF competitions, both individually and as a member of an all-Navy team, and to win Armed Forces Chef of the Year at the Fort Lee Culinary Competition, which was a huge honor.

I

Before I joined the Navy six years ago, I had worked in restaurants and had a small catering company in California. I had also taken some culinary arts classes in California, Chicago, and Seattle. My first duty station in the Navy was the USS John C. Stennis, an aircraft carrier that was virtually a floating city. As one of the many culinary specialists aboard, my mission was to feed top-notch meals to the crew, which at times was more than 6,000 people. I had access to the ship’s stores as well as having the luxury of buying some ingredients in the ports we would visit. Putting out good meals was always more challenging when the carrier was out to sea for extended periods of time.

Although we received stores by underway replenishment—in which a cargo supply comes to the ship by

Guy Winks

Michael Edwards

way of ship, helicopter, or plane—during long underway periods, you have to use more previously frozen and prepared foods. Since I am committed to using fresh, clean food, this presented a challenge for me.

regional dish, we try to make it as authentic as possible.

I was eager to meet that challenge by improving my skills and keeping updated with new trends. I began researching culinary programs on the Web and discovered the ProChef program; I was impressed that it offered dual certification from the CIA and the ACF. I talked with the program coordinator and he recommended that I take the ProChef Level I exam. When I arrived at the CIA, I was amazed by the campus, the talent of the staff, and the professionalism of the students. I realized that if I was going to pass, I would need to study every night at the library, looking up cooking techniques and going through cookbooks. The practical tests were very demanding. Multi-tasking, speed, timing, and skill were essential just to get the food out in the allotted time. The ProChef Level I exam was my first real “competition” experience, and I was eager to get on track for ProChef Level II certification.

In the past few years, I have returned to take the majority of the recommended courses for Level II. The classes are truly amazing and I always go back to work with great new menu ideas, better techniques, and inspiration. ProChef Level I is based on classic cuisine and basic culinary knowledge, while ProChef Level II goes into regional cooking, baking and pastry, management, the science of food, and culinary trends. As a result of the classes I have taken, our menus now have more of a worldly influence, and when we prepare a

I never expected that I would be working for the top military leaders at the Pentagon (likewise, as an enlisted aide, it is common understanding that at any moment I could be back on board a ship). The enlisted aide community is expected to perform to a higher standard; there is no room for error. One of my principal duties is the execution of receptions and dinners, including menu planning, costing, budgeting, purchasing, procurement, sanitation, food production, and retaining a current record of our past meals. In the style of The French Laundry Cookbook (our favorite), we serve small, multi-course meals that have a distinctly French and regional American flair. Our meals range from 1,000-guest holiday receptions to a simple soupand-sandwich lunch. Regardless of what we prepare, we know that every meal needs to be executed to the best of our abilities. The ProChef program gave me the confidence and the skills to put out the high-quality food that is expected by the chairman.

I think ProChef certification is a great way to set you apart from the competition, get you on the fast track, and open your career to new possibilities. Competition, certification, and professional development should be part of everyone’s after-hours career goals.

Culinary Specialist First Class Michael Edwards is the personal chef to the chairman of the Joint Chiefs of Staff and the 2009 Armed Forces Chef of the Year. In addition to working on his M.B.A. in Global Business, he is taking ProChef Level II courses at the CIA and is currently enrolled in the Culinary Enrichment and Innovation Program. www.ciaprochef.com 23

PROCHEF CERTIFICATION PROGRAM

PROCHEF CERTIFICATION PROGRAM

SALUTING OUR PROCHEF SUCCESSES

PROVIDING THE PATH FOR YOUR CAREER SUCCESS

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

It’s a match made in gastronomic heaven. The Culinary Institute of America, the world’s premier culinary institute, and

PROCHEF LEVEL I

the American Culinary Federation, the nation’s foremost

Bryan Baker, Marine Aide, U.S. Marine Corps, Washington, DC Melissa Bateman, U.S. Air Force, Offutt AFB, NE Tiffany Marie Beasley, Enlisted Aide, U.S. Air Force, APO, AE Tricia A. Benning, Enlisted Aide to the Commander, U.S. Air Force, Shaw AFB, SC Deanna Buersken, Generals Aide, U.S. Air Force, North Ogden, UT Ricky Camacho, Gunnery Sergeant, Commanding General— U.S. Marine Corps, Okinawa, AP Brian D. Carrier, Quality Assurance Evaluator, U.S. Marine Corps, Twentynine Palms, CA Timothy Carter, Senior Enlisted Aide, U.S. Air Force, Washington, DC Antonio Cortez, Mess Hall Manager, Commanding General— U.S. Marine Corps, FPO, AP Charles Cox III, Enlisted Aide, U.S. Marine Corps, Santee, CA Christopher Darr, Chef de Cuisine, Aramark, Portland, OR Ernest A. Dieterle, Senior Research Technician, Campbell Soup Company, Camden, NJ James Fuller, COMUSAFE, U.S. Air Force, APO, AE James Gallagher, Flight Attendant Supervisor, U.S. Air Force, Scott AFB, IL Jeffrey Gombos, Enlisted Aide, U.S. Air Force, Robins AFB, GA James L. Graham, Gunnery Sergeant, Commanding General— U.S. Marine Corps, San Clemente, CA Kevin Grant, Food Service Specialist, U.S. Marine Corps, Woodbridge, VA Kimberly Grigsby, Enlisted Aide, U.S. Air Force, Langley AFB, VA Dana Hagan, Enlisted Aide, U.S. Air Force, Alexandria, VA Stacey Hawkins, President, Time Savor Gourmet LLC, Newburgh, NY Les Heydenreich, Sous Chef, Aramark, Glendale, AZ Aletha Holliday, Enlisted Aide, U.S. Army, Highland Falls, NY Dale Jackson, Enlisted Aide, U.S. Air Force, USAFA, CO Brian Kauten, AACOR/QAE, U.S. Marine Corps Barracks, Prince Frederick, MD Lori A. Kelly, Master Sergeant, U.S. Air Force, Yorktown, VA Gregory J. Krems, Senior Enlisted Aide, U.S. Air Force, Cibolo, TX Paul Lane, Enlisted Aide to AF Surgeon General, U.S. Air Force, Woodbridge, VA Patrick Lilly, Senior Enlisted Aide, U.S. Air Force, Peterson AFB, CO Brooks Magnuson, Executive Sous Chef, Aramark, Seattle, WA Jill Manson, Enlisted Aide, U.S. Air Force, BAFB, DC Evan McCoy, Flight Attendant, U.S. Air Force, Tampa, FL Mark McKee, Enlisted Aide, U.S. Air Force, Winchester, VA Christian L. Mitchell, Corporal, Commanding General— U.S. Marine Corps, Yuma, AZ Austin Nelson, Food Service Specialist, U.S. Marine Corps, Twentynine Palms, CA Patricia Ogletree, Service Instructor Supervisor, Lackland AFB, TX

organization of chefs, have joined forces to create the ProChef Certification program for foodservice professionals.

CIA ProChef Certification is the only program for chefs based on validating specific skills in Culinary Arts, Personnel Management, and Financial Administration, each at a level correlating to career stages.

HOW CAN YOU BECOME CERTIFIED? Submit an application: Mandatory classes are not required for ProChef Level I or II Certification. Simply call our Customer Service Office at 1-800-888-7850 or 845-452-2230, or visit www.ciaprochef.com for more information.

Select a ProChef Certification date: Once you’ve submitted your application, you’ll be assigned an advisor to guide you through the process. Your advisor will assist you in creating a professional development plan based on your background, experience, and career objectives. When you and your advisor determine that you’re ready for the next step, you’ll select a date and officially register for the assessment or exam.

Study: You can download a ProChef Certification course guide outlining the knowledge, skills, and competencies candidates should possess for successful completion of the exam. Just go to www.ciaprochef.com.

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

CERTIFICATION LEVELS

CIA:

ACF:

ProChef Level I

= Certified Culinarian

ProChef Level II

= Certified Chef de Cuisine

ProChef Level III = Certified Executive Chef Please note: An additional $225 will be assessed for the ACF certification fee.

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PROCHEF LEVEL II

Jeremy Scott, Sous Chef, Aramark, Vancouver, Canada Jonadab Silva, Executive Chef, Blind Faith Café, Evanston, IL David Speight, Executive Chef, Aramark, Vancouver, Canada Carl Van Wagner, Executive Chef, Aramark, Penn Hills, PA Allen Vitti, Executive Sous Chef, Aramark, Oakland, CA Allan Wambaa, Executive Chef, Aramark, Tacoma, WA Jamie Wilson, Executive Chef, Aramark, Kansas City, MO Amy Winkeler, Specialty Chef, Pinnacle Entertainment, St. Louis, MO Guy Winks, Military Liaison, U.S. Army, Fort Jackson, SC

PROCHEF LEVEL III Mark Ainsworth, Professor in Culinary Arts, The Culinary Institute of America, Hyde Park, NY Brad A. Bernstein, Chef/Owner/Operator, The Mike Fink Restaurant, Cincinnati, OH Kevin Doherty, Executive Chef, Delaware North Companies, Brighton, MA Paul C. Janeway, Sous Chef, The Ahwahnee/Delaware North Companies, Yosemite National Park, CA Shaun C. Lewis, Executive Chef, The Woodcrest Club, Bayville, NY Scott P. McGill, Executive Chef, Hula Grill, Lahanina, HI Gary Patterson, East Coast Regional Chef, Disney Regional Entertainment, Baltimore, MD Hans. R. Rouillard, Chef, Disney Regional Entertainment, North Hollywood, CA

PROCHEF CERTIFICATION PROGRAM

Thad Payne, Senior Enlisted Aide to the Commander, U.S. Air Force, O’Fallon, IL Amanda Pelletier, Flight Attendant, U.S. Air Force Reserves, Scott AFB, IL Patricia Perez, Enlisted Aide, U.S. Air Force, Offutt AFB, NE Ricardo Perezurzua, Master Sergeant Bass, U.S. Marine Corps, San Ysidro, CA Richard Polanco, Marine Aide, Commanding General— U.S. Marine Corps, Murrieta, CA Lamar Ramsey, Enlisted Aide, U.S. Air Force, Elmore, AL Markus Richter, Enlisted Aide, U.S. Air Force, Scott AFB, IL James Riley, Jr., Enlisted Aide, U.S. Air Force, Hick Am AFB, TX Francisco J. Rodriguez, Senior Enlisted Aide CSAF, U.S. Air Force, Bolling AFB, DC Carol A. Stafford, Product Testing Analyst, Tupperware Brands, Winter Garden, FL Jacqueline Stanton, Enlisted Aide, U.S. Air Force, Colorado Springs, CO Benjamin Sutter, Chef de Cuisine, The Settler’s Inn, Hawley, PA James Swenson, Kitchen Manager, U.S. Coast Guard Academy, Groton, CT Teresa Vanderford, Enlisted Aide, U.S. Air Force, Bolling AFB, DC Tekyron Williams, Galley Captain, U.S. Marine Corps, Jacksonville, NC Scott Zabel, Marine Aide/Staff Sergeant, U.S. Marine Corps, Woodbridge, VA

For a full listing of successful ProChef candidates, visit www.ciaprochef.com.

Rory Bancroft, Executive Chef, Aramark, Moline, IL Christopher Brady, Executive Chef/Lodge Manager, Hornbeck Offshore, Covington, LA Douglas Buchman, Executive Chef, Aramark, Rosemont, IL John DeShetler, Professor, The Culinary Institute of America, Hyde Park, NY Patrick Ford, Sous Chef, Aramark, Boston, MA Richard Freedman, Chef, Aramark, Haddonfield, NJ Maria Gamble, Research Chef, Campbell Soup Company, Audubon, NJ Benjamin Grebel, Sous Chef, Pinnacle Entertainment, St. Louis, MO Lesa Holford, Executive Chef, Aramark, Greater Columbus Convention Center, Columbus, OH Jared Hunter, Executive Chef, Aramark, Houston, TX John Meagher, Executive Chef, Beaver Dam Winter Sports Club, Central Islip, NY James Mehne, Sous Chef, Aramark, Allston, MA Stephen Morin, Executive Sous Chef, Aramark, Philadelphia, PA Tony Nogales, Lecturing Instructor in Culinary Arts, The Culinary Institute of America, Hyde Park, NY Patrick Norris, Executive Chef, Aramark, Quinault, WA Jeffrey Ruskaup, Teaching Assistant, The Culinary Institute of America, Hyde Park, NY Charles Schermer, Culinary Development Chef, Aramark, Philadelphia, PA

www.ciaprochef.com 25

PROCHEF® LEVEL I CERTIFICATION COURSES

FOUNDATION-BUILDING COURSES— PROCHEF LEVEL I CERTIFICATION Whether your objective is to get a better job, change specialties, or apply for ProChef Level I Certification, our foundation-level courses sharpen your basic skills and techniques to help you further your career.

The First Step At this level, you should have or be on the way toward competency in foundation culinary applications and food safety, be responsible for your own work, and have basic knowledge of food cost.

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

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

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

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ProChef Level I Pre-Assessment Workshop Oct. 5, 2009; Hyde Park, New York Campus, $295 Oct. 9, 2009; Hyde Park, New York Campus, $295 Nov. 19, 2009; Hyde Park, New York Campus, $295 Dec. 11, 2009; Hyde Park, New York Campus, $295 Jan. 28, 2010; Hyde Park, New York Campus, $295 Mar. 11, 2010; Hyde Park, New York Campus, $295 Apr. 12, 2010; Hyde Park, New York Campus, $295 May 11, 2010; Hyde Park, New York Campus, $295 July 8, 2010; Hyde Park, New York Campus, $295 Note: The chef-instructor will contact you regarding the specific start time for this five-hour class.

This one-day skills evaluation focuses on preparing the applicant for the ProChef Level I Certification Exam. The day involves a testing of one’s ability within all facets of the kitchen. The assessment will consist of: • Written examination • Practical examination • Product identification • Skill evaluation assessment • Professional development counseling Within the written exam, the individual will gain an understanding of his or her preparedness for the exam. The practical will demonstrate the individual’s ability to think and plan efficiently through a lottery-drawn menu. Through product identification, the individual will display the competency to distinguish between food items using terms common to the industry. The focus will be on cooking fundamentals as required in the Level I certification program.

In addition, our ProChef advisors will evaluate skill sets and suggest professional development opportunities for further certification advancement.

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

Soups, Stocks, and Sauces

Oct. 26–Nov. 19, 2009; Hyde Park, New York Campus, $5,835, 198 hours, 19.8 CEUs Jan. 11–Feb. 11, 2010; Hyde Park, New York Campus, $5,985, 198 hours, 19.8 CEUs Apr. 5–May 7, 2010; Hyde Park, New York Campus, $5,985, 198 hours, 19.8 CEUs June 1–July 1, 2010; Hyde Park, New York Campus, $5,985, 198 hours, 19.8 CEUs

Skill Level: Foundation

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

Oct. 26–30, 2009; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs Jan. 11–15, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs Apr. 5–9, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs Apr. 19–22, 2010; 2–8:30 p.m., San Antonio, Texas Campus, $875, 24 hours, 2.4 CEUs June 1–4, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs

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

• Breakfast and Brunch Cookery

• Examine the principles of stocks and thickening agents.

• ProChef Level I Certification Exam

• Study the basics of clear and thick soups.

ProChef Level I Certification Exam Nov. 16–19, 2009; 8 a.m.–8:30 p.m., Hyde Park, New York Campus, $1,350 Dec. 14–17, 2009; 8 a.m.–8:30 p.m., St. Helena, California Campus (Greystone), $1,350 Feb. 8–11, 2010; 8 a.m.–8:30 p.m., Hyde Park, New York Campus, $1,500 Apr. 13–16, 2010; 8 a.m.–8:30 p.m., St. Helena, California Campus (Greystone), $1,500 May 3–6, 2010; 8 a.m.–8:30 p.m., Hyde Park, New York Campus, $1,500 June 28–July 1, 2010; 8 a.m.–8:30 p.m., Hyde Park, New York Campus, $1,500

Applicants will have access to preparation materials in advance of the exam via our www.ciaprochef.com Web site.

This information will include the schedule for the week, competencies tested, key terms and ingredients, and a bibliography.

The written portion of the exam will include: • The formulation of a food order list, food cost form, and work flow plans (templates supplied) • Testing on: ~ The basic principles of sanitation and nutrition ~ The principles of weights and measurements, recipe yields, and recipe conversions ~ Basic culinary ratios ~ Product identification

• Build a fundamental knowledge of grand and small sauces.

• Learn to prepare emulsion sauces, compound butters, and dressings.

PROCHEF® LEVEL I CERTIFICATION COURSES

ProChef Level I Certification Immersion

Cooking Principles I Skill Level: Foundation Oct. 26–30, 2009; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs Jan. 11–15, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs Apr. 5–9, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs June 1–4, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs

Offer your customers a higher-quality product using classic culinary techniques. Along with examining the all-important cooking fundamentals, Cooking Principles will help to enhance your overall skills. In this course, you will: • Learn to prepare meals using fundamental techniques such as sauté, stir-fry, pan- and deep-fry, grill, broil, roast, shallow- and deep-poach, stew, braise, and steam.

• Study the principles of deglazing, caramelizing, and other approaches to building and intensifying flavors.

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

The practical segment of the exam will include: • Knife skills—accuracy of size and shape, yield, waste, sharpening and measurement, and proper usage • Preparation of various stocks, soups, and sauces • Competency-based menu execution

www.ciaprochef.com 27

PROCHEF® LEVEL I CERTIFICATION COURSES

Cooking Principles II

Breakfast and Brunch Cookery

Skill Level: Foundation

Skill Level: Foundation

Nov. 9–13, 2009; 2–8:30 p.m., Hyde Park, New York Campus, $1,100, 30 hours, 3.0 CEUs Feb. 1–5, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $1,100, 30 hours, 3.0 CEUs Apr. 26–30, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $1,100, 30 hours, 3.0 CEUs June 21–25, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $1,100, 30 hours, 3.0 CEUs

Nov. 2–6, 2009; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs Jan. 26–29, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs Apr. 20–23, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs June 14–18, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs

One of the toughest challenges in exceeding customers’ expectations is perfecting the timing of service and mastering proper plating techniques. In this course, you will learn how to design and plan a well-balanced menu demonstrating multiple cooking techniques. You will also:

Develop your skills as a culinarian by learning the proper production techniques of basic breakfast and brunch items.

With a focus on various egg dishes, quick breads, sandwiches, salads, and accompaniments, participants will:

• Execute a three-course menu within two and a half hours while adhering to sanitation and safety guidelines.

• Develop timelines and schedules that help you work better in a multitask environment.

• Receive individual feedback and guidance that will help you evolve throughout the week.

• Build upon previous experience and hone existing skills while taking techniques and execution to a higher level.

Accompaniments and Side Dishes: Beyond the Protein Skill Level: Foundation Nov. 2–6, 2009; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs Jan. 18–22, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs Apr. 12–16, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs June 7–11, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs

Satisfy today’s customer with new and flavorful accompaniments and side dishes. Your menu, culinary repertoire, and skills will be enhanced throughout this educational look into vegetable, legume, and grain preparation. During this course, you will: • Learn the proper techniques for preparing various colored vegetables, potatoes, and other tubers.

• Describe and apply the appropriate steps to produce and cook quality pasta, whole grains, rice, and legumes.

• Discuss ways to meet customers’ special dietary needs.

• Compare the profitability advantages of various vegetable, grain, and legume products.

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• Practice basic methods of preparation for traditional breakfast and brunch items.

• Discover how to organize mise en place and workstations to optimize efficiency on the line.

• Learn techniques for presenting both breakfast and brunch items.

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

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

And, if you choose to, you can apply them toward ProChef Level II Certification—a valuable addition to any

ProChef Level II Pre-Assessment Workshop Oct. 5, 2009; Hyde Park, New York Campus, $295 Oct. 9, 2009; Hyde Park, New York Campus, $295 Nov. 19, 2009; Hyde Park, New York Campus, $295 Dec. 11, 2009; Hyde Park, New York Campus, $295 Jan. 28, 2010; Hyde Park, New York Campus, $295 Mar. 11, 2010; Hyde Park, New York Campus, $295 Apr. 12, 2010; Hyde Park, New York Campus, $295 May 11, 2010; Hyde Park, New York Campus, $295 July 8, 2010; Hyde Park, New York Campus, $295 Note: The chef-instructor will contact you regarding the specific start time for this five-hour class.

successful culinarian’s résumé.

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

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

This one-day skills evaluation serves to prepare the applicant for the ProChef Level II Certification Exam. The day involves an extensive testing of one’s ability within all facets of the kitchen. The assessment will consist of: • Written examination • Practical examination • Skill evaluation assessment • Professional development counseling Within the written exam, the individual will gain an understanding of his or her preparedness for the exam, with an additional focus on financial and personnel management.

The practical will demonstrate the individual’s ability to think and plan efficiently through a predetermined concentration selected by the applicant: baking and pastry, healthy cooking, garde manger, or Mediterranean cuisine.

• Understands fundamental management principles

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

• Can effectively supervise others through clear instructions, effective criticism, and redirection

ProChef Level II Certification Immersion

• Familiar with essential workplace laws and employer liability

Feb. 16–Mar. 18, 2010; Hyde Park, New York Campus, $7,350, 240 hours, 24 CEUs

Leadership:

• Able to effectively prepare and conduct performance reviews • Capable of preparing well-organized work schedules

Financial:

ProChef Level II Certification consists of the following courses: • Mediterranean Cuisine: Ingredients and Techniques

• Familiar with food operation P&L statements

• Baking and Pastry for Chefs: Desserts and Breads from the Hot Kitchen

• Can apply menu mix and portion cost concepts to produce a targeted food cost menu

• Garde Manger: The Art and Craft of the Cold Kitchen

• Recognizes food and labor waste issues and can take corrective action

• Controlling Your Bottom Line

• Understands and can troubleshoot a food inventory and ordering system

PROCHEF® LEVEL II CERTIFICATION COURSES

INTERMEDIATE COURSES— PROCHEF LEVEL II CERTIFICATION

• The Art and Science of Cooking • Techniques of Healthy Cooking • Frontline Leadership Skills • ProChef Level II Certification Exam

www.ciaprochef.com 29

PROCHEF® LEVEL II CERTIFICATION COURSES

ProChef Level II Certification Exam Oct. 12–15, 2009; 8 a.m.–8:30 p.m., Hyde Park, New York Campus, $1,350 Dec. 1–4, 2009; 8 a.m.–8:30 p.m., Hyde Park, New York Campus, $1,350 Jan. 5–8, 2010; 8 a.m.–8:30 p.m., Hyde Park, New York Campus, $1,500 Mar. 15–18, 2010; 8 a.m.–8:30 p.m., Hyde Park, New York Campus, $1,500 Apr. 13–16, 2010; 8 a.m.–8:30 p.m., St. Helena, California Campus (Greystone), $1,500

Applicants will have access to preparation materials in advance of the exam via our www.ciaprochef.com Web site. This information will include the schedule for the week, competencies tested, key terms and ingredients, and a bibliography.

The written portion of the exam will include: • Food science

Skill Level: Intermediate Mar. 9–12, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs

With a few basic techniques, any professional kitchen can create high-quality desserts. Baking and Pastry for Chefs provides cooks with the necessary skills to produce simple yet elegant, cost-effective desserts. During this course, you will: • Prepare a variety of yeast breads, quick breads, cakes, pies, and cookies.

• Make an assortment of frozen desserts, sauces, custardbased products, mousses, and meringues.

• Nutritional analysis

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

• Management skills

• Plan and execute individual plated cold and hot desserts.

• Financial skills The practical segment of the exam will include: • Basic baking—breads, doughs, cakes, pies, custards • Healthy cooking menu production and analysis • Garde manger skill verification • Mediterranean cuisine skill verification • Ingredient and equipment identification

Mediterranean Cuisine: Ingredients and Techniques Skill Level: Intermediate Feb. 16–19, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs June 21–25, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs

Mediterranean cuisine has captured the attention of the American dining public. As an introduction to Mediterranean cooking, this course will demonstrate ways to meet the increasing demand for this healthy and flavorful culinary tradition. You will: • Prepare menus from southern France, southern Italy, the eastern Mediterranean (Greece and Turkey), North Africa (Tunisia and Morocco), and Spain.

• Study a variety of ingredients and basic preparations which heighten flavors: roasted peppers, preserved lemons, tapenade, and charmoula.

• Learn key cooking techniques and seasonal purchasing strategies.

• Work with different herb and spice combinations.

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Baking and Pastry for Chefs: Desserts and Breads from the Hot Kitchen

The Art and Science of Cooking Skill Level: Intermediate Feb. 22–26, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs

Chefs who understand the basic physical properties of foods are free to create countless dishes without recipes. In this course, chefs with a solid, fundamental knowledge of cooking principles and methods will develop and establish a thorough understanding of culinary principles. Participants will: • Produce recipes and conduct experiments using fats, emulsions, vegetables, proteins, starches, and leaveners.

• Identify the cooking and baking principles demonstrated through the experiments.

• Analyze how ingredients, individually or in combination, affect the cooking process.

• Evaluate the variables that contribute to a successful end product.

CIA FACULTY For information on the CIA’s internationally recognized faculty, visit www.ciaprochef.com.

Techniques of Healthy Cooking

Skill Level: Intermediate

Skill Level: Intermediate

Mar. 15–19, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs May 24–28, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs

Oct. 5–9, 2009; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs Feb. 8–12, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs Feb. 22–26, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs May 17–21, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs June 14–18, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs

Customers expect great service, and return time and again when they receive it. During this review of the fundamentals, you will refine your skills and gather the insight needed to achieve and maintain the ideal level of service for your establishment. You will: • Study aspects of both classical and contemporary styles of service.

• Discover how to implement the nine basic principles of remarkable service.

• Learn how to hire effectively and to motivate front-of-thehouse staff.

• Analyze customer expectations and create unique service “signatures.”

• Develop a standard procedure for the reservation process, greeting and seating guests, up-selling, and handling special service challenges.

Controlling Your Bottom Line

Discover how healthy cooking techniques can lead to a more prosperous business. Offering your patrons nutritious menu items will give you a competitive edge in the foodservice industry. During this course, you will: • Study nutrition guidelines, healthy cooking concepts and techniques, and equipment.

• Learn to cook with plant protein sources, less fat, and moderate salt usage.

• Discover ways to apply sound nutritional principles to foods you prepare.

PROCHEF® LEVEL II CERTIFICATION COURSES

Remarkable Service

• Examine the role of carbohydrates in the body and in the diet.

• Explore alternative preparation and seasoning techniques.

Skill Level: Intermediate Mar. 1–5, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs

In today’s competitive foodservice industry, it’s more important than ever to effectively manage your costs. Controlling Your Bottom Line will teach you how to successfully operate and maintain a profitable business. Through teamwork and case studies, you will: • Develop a menu that identifies recipe costs, stations, and labor and equipment needs.

• Determine customer profiles, target markets, competitive analysis, and marketing strategies.

• Learn how to analyze your P&L to make your operation more profitable.

• Discuss the control of labor cost, sales, and the flow of goods.

• Understand how a Total Quality Management program can help ensure better results for the bottom line.

A laptop computer with Microsoft Office applications is recommended for this course.

www.ciaprochef.com 31

PROCHEF® LEVEL II CERTIFICATION COURSES

Frontline Leadership Skills Skill Level: Intermediate Feb. 16–19, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs

Like any business, a successful foodservice operation relies on industry proficiency, customer service skills, and employee satisfaction. To help meet these needs, this course will introduce you to sound principles of effective leadership. You will: • Differentiate among several styles of leadership and motivation.

• Learn effective communication techniques.

• Enhance strategies for working together to increase productivity.

• Understand how organizational culture affects management decisions.

• Perform a job analysis and write job descriptions and specifications.

• Develop staffing and recruiting strategies.

Garde Manger: The Art and Craft of the Cold Kitchen Skill Level: Intermediate Mar. 1–5, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs

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

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

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

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

• Define and produce various types of canapés, tapas, antojitos, antipasti, mezze, and hors d’oeuvre.

SAVE!

• Learn presentation techniques for designing and arranging your food items on plates, platters, and buffets.

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REGISTER ONLINE AND SAVE Don't put off your continuing education one more day.

Take part in our Web Registration Discount for professional development classes. By registering at www.ciaprochef.com, you'll get 10% off the cost of the course (in most cases, that's a savings of more than $75!). Register now!

There’s a tremendous satisfaction in mastering your craft—yet, in this profession, there’s always more to be learned in the quest for culinary excellence. Add new skills to your repertoire and fine tune the ones you have with these advanced-level courses. Do it purely for your own professional growth, or show the culinary world your achievements by earning a ProChef Level III Certi-

ProChef Level III Pre-Assessment Workshop Oct. 5, 2009; Hyde Park, New York Campus, $295 Oct. 9, 2009; Hyde Park, New York Campus, $295 Nov. 19, 2009; Hyde Park, New York Campus, $295 Dec. 11, 2009; Hyde Park, New York Campus, $295 Jan. 28, 2010; Hyde Park, New York Campus, $295 Mar. 11, 2010; Hyde Park, New York Campus, $295 Apr. 12, 2010; Hyde Park, New York Campus, $295 May 11, 2010; Hyde Park, New York Campus, $295 July 8, 2010; Hyde Park, New York Campus, $295 Note: The chef-instructor will contact you regarding the specific start time for this five-hour class.

fication credential.

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

This one-day skills evaluation serves to prepare the applicant for the ProChef Level III Certification Exam. The day involves an extensive testing of one’s ability within all facets of the kitchen. The assessment will consist of: • Written examination • Practical examination • Skill evaluation assessment • Professional development counseling

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

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

Financial: • Capable of reading, understanding, and preparing an annual operating budget for a complex food operation • Able to prepare a capital budget with effective project justification and payback analysis • Understands and can explain basic financial concepts such as ROI, depreciation, cost accounting, and cash flow

Within the written exam, the individual will gain an understanding of his or her preparedness for the assessment test, with a focus on financial and personnel management skills.

The practical exam will demonstrate the individual’s ability to think and plan efficiently through various concentrations—Asian cuisine, Latin American cuisine, and seasonal market basket. In addition, our ProChef advisors will evaluate skill sets and suggest professional development opportunities for further certification advancement.

PROCHEF® LEVEL III CERTIFICATION COURSES

ADVANCED COURSES— PROCHEF LEVEL III CERTIFICATION

ProChef Level III Certification Exam Oct. 20–23, 2009; 8 a.m.–8:30 p.m., Hyde Park, New York Campus, $1,350 Nov. 16–19, 2009; 8 a.m.–8:30 p.m., Hyde Park, New York Campus, $1,350 Apr. 5–8, 2010; 8 a.m.–8:30 p.m., Hyde Park, New York Campus, $1,500 June 7–10, 2010; 8 a.m.–8:30 p.m., Hyde Park, New York Campus, $1,500

Applicants will have access to preparation materials in advance of the exam via our www.ciaprochef.com Web site.

This information will include the schedule for the week, competencies tested, key terms and ingredients, and a bibliography.

The written portion of the exam will include: • Menu planning—Asian cuisine, Latin American cuisine, and seasonal market basket • Wine knowledge • Financial skills • Problem solving and personnel management The practical segment of the exam will include: • Skill verification—Asian cuisine, Latin American cuisine, and seasonal market basket • Wine and food pairing • Role playing—problem solving and personnel management • Case study—“End of the Month P&L” justification www.ciaprochef.com 33

PROCHEF® LEVEL III CERTIFICATION COURSES

ProChef Level III Certification Immersion

Financial Understanding for Chefs

Oct. 5–23, 2009; Hyde Park, New York Campus, $4,750, 168 hours, 16.8 CEUs Mar. 22–Apr. 8, 2010; Hyde Park, New York Campus, $4,900, 168 hours, 16.8 CEUs

Skill Level: Advanced

ProChef Level III Certification consists of the following courses: • Asian Cuisine: Ingredients and Techniques • Vibrant Dishes of Latin America and the Caribbean • Financial Understanding for Chefs • An Exploration of Food and Wine for Chefs • ProChef Level III Certification Exam

Asian Cuisine: Ingredients and Techniques Skill Level: Advanced Oct. 12–16, 2009; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs Jan. 11–15, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs Mar. 22–26, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs June 1–4, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs

Introduce your customers to the vibrant flavors of Asia. By expanding your knowledge of classic Asian dishes and cooking techniques, you’ll have the necessary skills and insight to expand your current menu offerings. You will: • Prepare a variety of dishes native to China, Korea, Japan, Vietnam, Thailand, Malaysia, and Singapore.

• Practice common Asian cooking techniques, including stir-frying, deep-frying, steaming, braising, red cooking, and velveting.

• Study regional cuisines, flavor profiles, and indigenous ingredients.

Vibrant Dishes of Latin America and the Caribbean Skill Level: Advanced Oct. 5–9, 2009; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs Feb. 1–5, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs Mar. 22–26, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs

With the public in search of new and exciting flavors, Latin American cuisine has moved to the forefront of today’s cooking scene. Discover ways to meet the demand for multicultural culinary influences. In this course, you will:

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

• Evaluate and track expenses, sales/profit ratios, and operational controls that you can implement in your establishment.

• Learn to read, evaluate, and understand a P&L statement.

• Understand cash flow, annual expenses, and hidden cost.

• Identify the effects of pricing, expenditures, discounts, and in-house business.

• Be better prepared to increase profitability and/or understand why you’re unable to achieve higher profitability.

A laptop computer with Microsoft Office applications is recommended for this course.

An Exploration of Food and Wine for Chefs Skill Level: Advanced Oct. 5–9, 2009; 2–8:30 p.m., Hyde Park, New York Campus, $1,250, 30 hours, 3.0 CEUs Jan. 5–8, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $995, 24 hours, 2.4 CEUs Mar. 30–Apr. 2, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $995, 24 hours, 2.4 CEUs

As a contemporary chef, it pays to understand the diverse flavors of food, the complexity of wine, and the intricate balance these items share when paired. Discover why some matches have natural affinities, and how to partner and prepare foods and wine to enhance the dynamic of a dish or meal. You will: • Learn to professionally analyze wine flavor to evaluate its compatibility with a variety of food.

• Discuss techniques for utilizing wine as an ingredient and how to select a wine based on the cooking method employed.

• Participate in tastings of wine and food, focusing on their interaction.

• Prepare a variety of dishes native to South America, Central America, Mexico, and the Caribbean.

• Discover ways to improve the compatibility between your menu and wine list.

• Work with indigenous ingredients and common Latin American cooking methods.

• Explore the challenges of pairing wine with certain dishes.

• Discover the distinct flavor profiles of each cuisine, including Creole dishes.

• Learn ways to incorporate Latin American specialties into the American kitchen.

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Oct. 12–16, 2009; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs Mar. 30–Apr. 2, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs

Vanilla A Gift from Mexico to the World

By Iliana de la Vega

To develop their characteristic flavor, vanilla pods are placed in the sun each day on petates as part of a time-honored sun drying/sweating process.

Research is fundamental to the mission of the Center for Foods of the Americas at the CIA, San Antonio and the research team has been traveling throughout Latin America with a singular mission: to capture and document the rich culinary traditions of the region. ne of our recent research trips was to the Mexican state of Veracruz. Throughout our travels, the rest of the research team and I have been taking notes, photographs, and videos to document the ingredients, techniques, dishes, and traditions of the many different countries and places in Latin America. Our focus on this particular trip was vainilla (vanilla).

O

The History of Vanilla From the port of Veracruz, we drove a few hours to the region where this sophisticated flavor has its humble origins. Known as the vanilla capital of the world, Papantla is located on the east central coast of the Gulf of Mexico, where years ago the Totonacs established their important culture. The Totonacs were the guardians of xanath, which is the Totonac word for vanilla (vanilla planifolia var A), and which means “hid-

den flower.” According to some studies, the Totonacs used the vanilla for medicinal purposes and also sent it to the Aztecs as tribute. In the Aztec language of Nahuatl, vanilla was called tlilxochitl, or “black flower,” which is interesting as vanilla’s flowers are almost white. The Aztec elite liked to prepare a drink called xocolatl (chocolate), which was a mixture of cacao beans flavored with vanilla pods. Aztec emperor Montezuma is said to have served xocolatl to Spanish conquistador Hernán Cortés, who was immediately captivated by the flavor. It was Cortés who then introduced it to Europe.

Vanilla Cultivation, Up Close and Personal Back to 2009. After numerous calls and e-mails, we had an appointment to visit an organic vanilla plantation to see the drying and curing process. We arrived on the beautiful 10-hectare (approximately 24.7-acre) plantation at 9 a.m. Our hosts were waiting for us with the sad news that, it being late February, we were early for the flowering season, which is from March to May. A little disappointed, we started walking with the slight hope of finding one open orchid. www.ciaprochef.com 35

Vanilla vines require a good balance of sun and shade, and each one produces 40–100 flowers per year.

We were learning so much that day, and while walking through the trees and vines, we where lucky enough that Don David, one of the campesinos (farmers), found an open flower. The flowers open just one day and only for a few hours, always between 7 a.m. and noon.

We almost ran to see it, but we had to hold our excitement until the video camera was ready to shoot. Camera! Action! Don David lifted the anther from the stigma, pressed the pollen against the stigma with the small wooden stick, and voilà, the fertilization happened in front of our eyes. After the fertilization, the flower will close within a half hour. Don David marked the date and planned to check back in a couple of weeks to see if the pollination was successful and a pod had begun growing.

Post-harvest Production: Water Control and Flavor Development The field was surrounded with banana and plantain trees that act as filters to keep the area free of pesticides. The vanilla vines grow in humid tropical areas 10 to 20 degrees from the equator at a temperature between 75 and 85 degrees F. Because vanilla also requires a good balance between sun and shade, the vines need to grow next to another tree, called a “tutor.” Each vine is attached to a tutor; orange, pichoco, coquite, and cojón de gato trees are favored in Papantla.

A vine will live approximately 10 years, bearing flowers when it is two to four years old, and producing 40 to 100 flowers per year. The flower is hermaphroditic, meaning it has both anther and stigma. Originally, pollination was left to nature and the rare melipone bees, or abeja de monte. They are wild black bees that have no sting, and for hundreds of years, no one was able to figure out that they were the ones pollinating the vanilla flowers. After years of study and observation, someone in Madagascar discovered how to hand-pollinate the flowers with the help of a small stick, similar to a toothpick.

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Approximately nine months later, the green stem of the vanilla flower will turn yellow, indicating that it is time to harvest. Each pod has to be picked when it is perfectly ripe; not doing so will diminish the quality of the vanilla. Then the curing process will start. The vanilla will be washed, transferred to racks to drain for five minutes, and placed in cedar boxes. Once the boxes are filled, they are transported to the ovens, where the boxes will be displayed, one on top of another, until there are 360 of them. The lines of boxes will be covered with wet blankets and the oven will be turned on to 60 degrees C for three days. The pods are removed from the cedar boxes, placed into large boxes for one day, and moved to special wooden racks called espigueros for three days. Then, every day for a period of three to six months, the pods will be laid in the sun on top of petates, or straw mats, from 8 a.m. until noon.

Each day, they are then collected, wrapped in the straw mats, and covered with blankets to sweat. Through this labor-intensive sun drying/sweating process, the vanilla loses weight and develops its characteristic flavor—otherwise it would be almost like a green bean!

FLAN DE VAINILLA (MEXICAN VANILLA FLAN)

A Labor of Love From start to finish, the vanilla process is long and labor-intensive. It is almost a ritual, a work of love.

Nowadays the largest producer of vanilla is Madagascar, followed by Indonesia, Mexico, India, and Uganda.

But quantity is not necessarily quality, and there are some important factors to consider in getting a highquality vanilla: • Each vanilla plant should be grown at least one meter apart, and the vine should be rather small—to be within the reach of a man—for easier supervision.

Another benefit of a smaller plant is that it is able to direct its energy into producing better pods. If allowed to grow taller, the plant’s energy would instead be mostly dedicated to gaining biomass.

• If too many orchids from the same plant are pollinated, the result will be a good amount of produce (vanilla pods) of lower quality. This in turn creates another problem in that the plants will be weaker and more likely to catch plagues and diseases that are hard to control.

• A fair trade policy is very important so that workers do not feel compelled to let the plants grow taller or fertilize more orchids in order to sell more produce of poorer quality.

These practices and the time-honored growing, drying, and curing processes continue to be followed in Mexico, which is why Mexican vanilla is still considered to be the best—a precious gift to the world.

Chef Iliana de la Vega is a Mexican/Latin cuisine specialist at the Center for Foods of the Americas at the CIA, San Antonio.

She is the former executive chef-owner of El Naranjo, an acclaimed restaurant in Oaxaca, Mexico.

A type of baked custard, this vanilla-scented dessert is smooth and creamy. When caramelizing the sugar, slowly swirl the pan over the heat to keep the temperature even. As the sugar continues to cook, you may smell a change before you start to see it. The first hints of a golden color will start to appear in the melted sugar. From this point on, the caramel will cook quickly, so watch it closely. The best caramel taste develops when the sugar is cooked until it is a very deep golden brown.

Makes 8 servings 2 cups sugar 8 cups whole milk 6 eggs 6 egg yolks 11⁄2 teaspoons pure vanilla extract, or 1⁄2 vanilla bean split open Preheat the oven to 350 degrees F and position the baking rack in the middle of the oven. Lightly grease the bottom and sides of eight ramekins and set them on a kitchen towel in a deep baking pan.

Place 1 cup of sugar in a heavy, non-enameled saucepan.

Cook over medium-low heat, swirling the pan often as the sugar melts. Continue cooking until the sugar turns a deep golden brown. Immediately remove from the heat and divide the caramel evenly among the ramekins.

Combine the milk and the remaining sugar in a medium saucepan. Cook the mixture over medium heat and stir to dissolve the sugar. Do not let the mixture boil. Gently simmer for 30 minutes, or until the mixture has reduced by half.

Whisk the eggs, yolks, and vanilla in a bowl and slowly add the reduced milk, whisking constantly to prevent the eggs from cooking. Pass the custard through a fine sieve, pour into the prepared molds, and cover the baking pan with aluminum foil.

Place the baking pan with the ramekins in the oven and pour hot water into the pan to come two-thirds of the way up the sides of the ramekins. Bake until the custards are set but still jiggle in the middle when gently shaken, about 30 minutes. Remove from the oven and place on a rack to cool, about 1 hour.

To serve, run a thin knife under hot water and then around the edge of the custard. Place a flat dish on top of each mold and invert to unmold the custard. The caramel in the bottom of the cup will form a sauce.

Source: Chef Iliana de la Vega

www.ciaprochef.com 37

WORLD CUISINE COURSES

WORLD CUISINE COURSES

Foods of Spain Intensive Seminar (formerly Spanish Culinary Intensive Seminar) Skill Level: Intermediate

The Cooking of Italy: From Tuscany to Sicily Skill Level: Intermediate

Apr. 19–21, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $595, 18 hours, 1.8 CEUs

Feb. 22–26, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs May 17–21, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs

Explore, through lecture and hands-on cooking, one of today’s hottest emerging cuisines. During this course, you will:

Satisfy your customer’s taste for true Italian cuisine with dishes from Tuscany to Sicily. As you uncover traditional dishes from several regions and a variety of Italian ingredients to incorporate into your menu, you will: • Study the cooking styles, ingredients, traditional dishes, and history of the following regions: Liguria, Tuscany, Lazio, Puglia, and Sicily.

• Study the regions of Spanish cuisine from San Sebastian to Jerez.

• Prepare and taste vibrant dishes as you explore classic and contemporary Spanish cooking.

• Spend a day preparing tantalizing tapas and discovering the Spanish Sherry connection through a pairing and tasting exercise.

• Prepare fresh mozzarella, a variety of pestos, and five regional menus making use of seasonal ingredients.

Fire, Spice, and the Global Grill: Vibrant Dishes from Hot Climates

• Discover the finer points of Italian olives and olive oil; greens, grains, and beans; balsamic vinegars; prosciutto; and cheeses.

Skill Level: Intermediate May 3–7, 2010; 7 a.m–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs

• Examine the Arabic influences on Sicilian cooking.

Say goodbye to bland food and hello to delighted customers! Add this exciting alternative to familiar Eurocentric American cooking styles to your repertoire. This typically healthy, bold, fun approach to cooking combines pungent, sweet, sour, spicy, and hot in a single dish to develop intense, contrasting levels of flavor. Through tastings, experimentation, and hands-on production, you will: • Understand the specific flavor profiles, essential ingredients, and basic techniques used in this type of cooking.

• Identify and handle spices, including pastes and rubs.

• Create and use the boldly flavored condiments known as chutneys, salsas, and sambals.

• Learn how to grill everything from meat and seafood to vegetables and fruits, as well as how to build flavor through high-heat roasting.

• Discover how grains relate to center-of-the-plate issues.

• Master the techniques of this casual, relaxed approach to cooking with deep flavors.

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WORLD CUISINE COURSES Chef’s Tour of Napa Valley

NEW! Tamales, Tortillas, and

Skill Level: Intermediate

the Mexican Corn Kitchen

Apr. 28–30, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $575, 18 hours, 1.8 CEUs June 23–25, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $575, 18 hours, 1.8 CEUs

Skill Level: Foundation

Northern California and the Napa Valley are known throughout the nation for excellence in the foodservice industry. Join us for an insider’s tour of this acclaimed region and experience firsthand how this reputation was earned. During this course, you will: • Take field trips to visit local purveyors of artisanal ingredients.

• Prepare a meal made from the ingredients you gather throughout the field trips.

• Learn how successful wine and food programs are created through innovative partnerships with local purveyors.

• Discover how to make the most out of a trip to the farmers’ market.

Mar. 15–17, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $595, 18 hours, 1.8 CEUs

When Columbus stumbled upon the treasure chest that represented the American larder, he was the first European to get a glimpse of the New World’s bountiful fields of maize. Corn, tamales, tortillas, and other specialties are symbolic of the love, spirit, and family traditions of the Latin cultures and are prepared for their most celebrated occasions. As part of this three-day course, you will work with authentic ingredients and practice traditional techniques. Through hands-on production, tastings, and discussions, you will: • Learn the skills and techniques needed to make a variety of tamales.

• Study the similarities and differences between regions from Mexico and the Caribbean Latin coastline to Colombia and Venezuela.

• Compare and contrast the unique, complex flavors of a variety of breads and their accompaniments, from El Salvadorean pupusa to Venezuelan arepa.

• Explore Old World techniques in the preparations of salsas and mojos.

• Prepare different types of tortillas and antojito specialties such as enchiladas, taquitos, sopes, and empanadas.

• Discover the role of regional ingredients, chiles and heat, textures, and the art of la parilla using mesquite wood. www.ciaprochef.com 39

WORLD CUISINE COURSES

NEW! Chesapeake Bay to the Carolinas:

NEW! Modern Latin American Cuisine

Comfort Foods and American Traditions

Skill Level: Intermediate

Skill Level: Foundation Apr. 19–21, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $595, 18 hours, 1.8 CEUs

Explore the blend of culinary specialties that stem from the deep, rich roots of eastern and southern traditions of the United States—the Chesapeake Bay and southward towards the Carolinas. This three-day course is ideal for any culinary professional seeking to explore and sample the finest of ingredients, regional flavors, and culinary techniques.

Through hands-on production, tastings, and discussions, you will:

May 17–21, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus, $1,050, 30 hours, 3.0 CEUs

With its refined simplicity, exotic flavors, and unique ingredients, Latin American cuisine is quickly emerging as an exciting new addition to today’s modern American menu.

In this course, you will apply traditional cooking techniques and use native ingredients to create contemporary versions of great-tasting and culturally historic dishes. Immerse yourself in this amazing cuisine for a week and you’ll come away with great new recipes and ideas targeted to meet your customers’ demands for new and exciting entrées. You will:

• Compare and contrast the unique, complex flavors of the Carolinas and surrounding areas.

• Learn the cooking methods and ingredients of South America, Central America, Mexico, and the Lesser Antilles.

• Participate in tastings, discussions, and peer-to-peer ideation sessions that are sure to arm you with the best recipes and ideas for your next menu.

• Discover the Mediterranean influences of Mexico’s Gulf Coast, the vibrant flavors of the Caribbean, and the food products of the Yucatán.

• Prepare unique regional dishes representing the very best of comfort foods, using authentic ingredients and traditional techniques.

• Learn strategies for translating Latin American specialties into the American kitchen and modern restaurant settings.

NEW! Indian Food: From Simplicity to Sophistication Skill Level: Intermediate Jan. 18–22, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs May 17–21, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs

This course will focus on the simplicity and sophistication of food that comes from a country rich in culture and tradition. You’ll explore the idiosyncrasies unique to the various regions of India while understanding the various flavor profiles and cooking methods. You will also: • Practice the cooking techniques and traditions of India.

• Outline the influences that have shaped Latin American cooking since the discovery of the Americas.

Mediterranean Cooking: An Advanced Course Skill Level: Advanced Mar. 22–26, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs June 7–11, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs

The recent explosion in Mediterranean cuisine has made this a vital area of professional development for chefs. In this advanced course, experienced chefs with knowledge of Mediterranean cuisine can master the region’s broad flavor principles and cooking concepts. You will:

• Gain an understanding of the impact of culture and religion on food and diet.

• Study common ingredients, flavor principles, and culinary traditions of Spain, Morocco, Tunisia, Greece, and Turkey.

• Explore the ingredients and flavor profiles of the various regions of India.

• Learn to make basic preparations that shape the region’s flavor dynamics such as specialty sauces and spice mixtures.

• Learn the correct use of spices and marinades.

• Discover how condiments, chutneys, and breads are used to flavor and complement Indian dishes.

• Work with specialized equipment (and their related cooking techniques), including paella pans, zarzuelas, couscousieres, and wood-fired ovens.

• Create a variety of regional Mediterranean dishes with wide potential appeal for the American dining public.

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Skill Level: Advanced May 10–14, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs

Unravel the mysteries behind the culinary traditions of distant lands, from Southeast Asia to South America to the Mediterranean Basin. In this culinary exploration, you’ll discover some of the common threads and the diverse differences that have defined these cuisines throughout history. You will also: • Explore how dynamic flavors come alive by utilizing fresh aromatic ingredients to create exotic regional dishes.

WORLD CUISINE COURSES

Global Culinary Traditions

• Learn the role of specialty ingredients and understand strategies for working with spices to add complexity and depth of flavor to recipes.

• Understand why, in today’s foodservice arena, traditional flavors and flavor combinations continue to form the backbone of popular gastronomy.

France: Seasonal Bistro and Provençal Cooking Skill Level: Intermediate Apr. 26–30, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs

Healthy Flavors of Asia, Latin America, and the Mediterranean Skill Level: Intermediate May 24–28, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs

Diet and health concerns are critical issues for today’s diners. Join our chef-instructor and staff nutritionist as they combine scientific research and traditional worldwide diets to offer healthful and flavorful menu options. You will: • Identify common dietary elements of traditional Mediterranean, Latin American, and Asian countries.

• Prepare dishes from Mexico, the Caribbean, China, Japan, North Africa, Greece, Turkey, and the Middle East.

• Learn the importance of a diet low in saturated fat and comprised mainly of plant-based foods.

• Explore nutrition issues raised in the use of phytochemicals and antioxidants, fish and fish oils, salt, caffeine, and trans-fatty acids.

Keep your menus current by studying the two major directions of contemporary American interest in French cooking—seasonal bistro cooking and the flavors of Provence and the south of France. The comforting flavors of French bistro cooking make this tradition increasingly attractive to Americans. Through lecture, demonstration, and hands-on production, you will: • Examine the earthy, robust flavors of French country and home cooking, especially those that best translate into the modern American restaurant.

• Prepare dishes, depending on seasonal availability, such as oxtail stew, roast duck leg confit with warm green lentil salad, chicken stewed with fennel and saffron, rabbit with mustard and fava beans, and cassoulet.

• Study menus from leading American restaurants which have drawn inspiration from the bistros of France.

• Discover how top American chefs have both preserved and reinvented French bistro favorites.

• Explore the 50 varieties of herbs in our Cannard Herb Garden for ingredients appropriate to the cuisine.

• Discover the probable health benefits of traditional ingredients: soy food, green tea, wine, and olive oil.

www.ciaprochef.com 41

WORLD CUISINE COURSES

Classic Cuisines of Mexico: Puebla and Oaxaca

NEW! Classic Cuisines of Mexico:

Skill Level: Intermediate

Skill Level: Intermediate

Feb. 15–19, 2010; 7 a.m.–1:30 p.m., San Antonio, Texas Campus, $1,195, 30 hours, 3.0 CEUs May 11–14, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs

Apr. 26–30, 2010; 2–8:30 p.m., San Antonio, Texas Campus, $1,050, 30 hours, 3.0 CEUs

Anyone who has tasted the real, regional food of Mexico is struck by the rich complexity of this world-class cuisine.

Through focused lectures, demonstrations, and hands-on assignments, you will learn the history, techniques, and flavor profiles of various dishes in their regional settings, as well as strategies for translating classic Mexican dishes into your operation.

During hands-on production, tastings, and discussions you will: • Discover the mystery of traditional cooking from the heart of Mexico: Puebla and Oaxaca.

• Fill your kitchen with new flavors and aromas and bring the real flavors of Mexico to your guests.

• Identify, taste, and learn about the different chiles and study their uses.

• Prepare unique, complex dishes from Central (Puebla) and Southern (Oaxaca) Mexico.

• Explore ancient and modern techniques for preparing salsas, moles, and many other dishes.

• Work with indigenous ingredients.

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The Major Regions

Explore the history and culinary traditions of Mexico’s five most distinctive regions: El Norte, El Bajío, El Centro, El Pacífico Sur, and La Península de Yucatán y Veracruz.

Each day of this course will emphasize the ingredients and techniques integral to the preparation of the dishes from these regions.

This innovative hands-on course will help you enhance your knowledge of the flavors and ingredients of Mexican cuisine through lectures, demonstrations, tastings, and hands-on production. During this course, you will: • Gain a better understanding of the flavor profiles of the different regions of Mexico.

• Prepare some of the most important dishes of Mexico; the moles of Puebla, Oaxaca, Guerrero, Veracruz, Tlaxcala, and Morelos; and the celebratory food of the different regions.

• Explore flour and corn tortillas—their preparation and how and when they are used in the Mexican kitchen.

• Create famous breakfast items, antojitos, soups, entrées, and desserts from all over the country.

• Discover the Mexican way of creating and eating salsas.

• Learn about Mexican cheeses.

Skill Level: Intermediate Feb. 22–26, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,195, 30 hours, 3.0 CEUs

Bring the traditional flavors of Mexico to your operation as you learn the techniques to produce a wide variety of antojitos—Mexico’s version of little plates that are becoming so popular on today’s American menus.

In Mexico, there are hundreds of varieties of antojitos.

Although typically sold by street vendors, antojitos can also be served as appetizers or small plates in restaurants and are sometimes substantial enough to stand on their own.

They’re also an intrinsic part of the country’s long-standing cultural and gastronomic heritage. In this class, we will explore antojitos, understand how they fit into the larger context of Mexican cuisine, and learn about their significance in Mexican culture.

During hands-on production, tastings, and discussions you will: • Learn the skills and techniques needed to make chilapas, garnachas, molotes, memelas, pescadillas, and plantain molotes from southern Mexico.

• Make corn-based antojitos from Central Mexico such as bocoles, tlacoyos, sopes, and quesadillas.

• Prepare panuchos, gorditas de frijol, pambazos, and tamales from the Yucatán Peninsula and Veracruz.

• Learn salsa-making techniques using both a molcajete and a blender.

• Produce regional enchiladas, flautas, and tostadas.

• Prepare different types of flour tortillas and Northern-style tamales.

• Discover ideas for new hors d’oeuvre and appetizers that you can add to your menu.

GETTING TO KNOW PERU • The South American country is home to the world’s greatest biodiversity of fish—in the Amazon and its tributaries, the Andean rivers, and the 2,000 kilometers of Pacific coastline and brackish marshes.

• There are more than 4,000 varieties of tubers native to the Andes.

• Peru has the third-largest concentration of Japanese immigrants.

Southeast Asia: Traditional Flavors and Techniques Skill Level: Intermediate Mar. 22–26, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs June 7–11, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs

Gain the competitive edge that comes from mastering the appealing flavors of Southeast Asia. As part of this course, you will work with authentic ingredients and practice traditional techniques. You will also: • Study the similarities and differences between Vietnamese, Thai, Malaysian, Indonesian, and Cambodian cuisines and describe the primary flavor components of each.

WORLD CUISINE COURSES

Antojitos—The Small Plates of Mexico

• Discover the role of pungent ingredients, aromatic ingredients, chiles and heat, and texture and temperature.

• Prepare a variety of regional dishes and accompaniments, including noodle dishes, rice-based dishes, curry pastes, and dipping sauces.

• Learn how to balance flavors across a single dish as well as an entire meal.

• Understand the importance of rice in the Southeast Asian diet, and experience the many forms it takes.

Peruvian Cuisine Skill Level: Intermediate Feb. 8–12, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,195, 30 hours, 3.0 CEUs May 3–7, 2010; 2–8:30 p.m., San Antonio, Texas Campus, $1,195, 30 hours, 3.0 CEUs

The Peruvian gastronomic revolution has arrived. Peruvian cuisine is one of the world’s leading culinary trends, and in this course, you’ll take an epicurean tour of a country that redefines biodiversity and notions of Latin cuisine. From Lima to the Amazon and down through the Andes, Peru offers new and unique ingredients, exotic flavors, and healthy food preparation techniques. In this course, you will: • Become intimately familiar with the ingredients, cooking techniques, geographical regions, and ethnicities that make up the vast and diverse panorama of Peruvian cuisine.

• Explore Peru’s classic Creole dishes and enjoy a broad overview of the Peruvian pantry and influencing cultures (indigenous, Spanish, African, Italian, and Asian).

• Learn about Peru’s Asian fusion cuisines—Chifa (Chinese) and Nikkei ( Japanese-Peruvian).

• Discover Peru’s northern and southern regional cuisines.

• Taste Pisco 101, the world’s purest grape brandy, and learn how it is used in Peruvian cooking.

• Study Andean cuisine and its native tubers, rocks, herbs, exotic meats (llama), and pachamanacas—a traditional pitroasting technique using hot rocks.

• Take a tour of Peru’s unique Amazon cuisine and discover its principal ingredients and unique cooking techniques. www.ciaprochef.com 43

Menu Formatting and Customer Behavior Science-based Consumer Behavior Research at the CIA Reveals How Menu Formatting Can Impact Purchasing

By Dr. Chris Loss ’93

Background: The Value of Serving Up Evidence-based Solutions The culinary industry is becoming increasingly crossdisciplinary and technical (Hegarty, 2003; Rodgers, 2005), simultaneously creating business opportunities and challenges for restaurant operations. The challenges, combined with a dire and often fluctuating economic environment, put significant weight on changes made in restaurant operations, and so they should be carefully thought through. Making evidence-based (Enserink, 2006) decisions in the restaurant industry and using research to help inform business practices is becoming increasingly valuable (Chiang, 2007; Olsen and Roper, 1998). The “cook and look” approach for operational changes is becoming too risky, especially when making decisions for multiple units.

The CIA has established the exciting new Menu Research and Flavor Discovery Initiative (MRFDI, http://menuscience.ciachef.edu/research/mrfdi) to provide the food industry with applied research results that can be used to help them better serve their customers and maintain profitable operations. As part of this initiative, CIA faculty members have been using campus restaurants as in-context labs for testing out consumer behavior hypotheses. By developing and advancing new knowledge that supports the culinary field, this research will help busy professionals navigate through some of the challenging decisions encountered in the food industry at large. Changing the menu, one of the restaurant’s most important marketing tools, is an example of one such decision.

Menus are a restaurant’s most intimate point-of-sale connection to the customer, yet there is little understanding of how the menu actually impacts consumer behavior. Research sponsored by the MRFDI and conducted at the CIA has taken an evidence-based approach to understanding how consumers interact with restaurant menus. In one project, “menu typography” was investigated to better understand how price 44 1-800-888-7850

presentations impact consumer purchase behavior at St. Andrews Café on the Hyde Park campus. In another study conducted at the Wine Spectator Greystone Restaurant (WSGR) on the St. Helena campus, different menu formats were evaluated to determine how to communicate nutritional information to consumers without negatively impacting check average or enjoyment of the meal.

Monetary Cues Can Dull the Consumer’s Appetite for Spending Sybil Yang, formerly a business management instructor at the CIA and currently a Ph.D. candidate at Cornell University’s Hotel School, partnered with CIA hospitality and service management instructor Mauro Sessarego and Sheryl Kimes of the Cornell Hotel School to implement a study in St. Andrews Café. The study asks the question, “Does the way in which price is conveyed on the menu impact customers’ purchasing behavior?” Specifically, the team was interested in determining how monetary cues “prime” the senses and create the context for purchasing menu items or stimulating frugality. “Priming” is a sensory phenomenon described by scientists that suggests that aspects of our environment can influence purchasing behavior (positively or negatively), even when we are not aware of it.

The effects of environmental factors on consumer behavior have been considered (de Graff, 2005; Robson, 1999). For example, music (Stroebele, 2006) and food descriptors (Wansink, 2001) can influence a customer’s food choice, consumption patterns, and overall liking. However, these studies have not been conducted in the context of an actual full-service restaurant.

Many chefs and restaurant managers are aware of the effects that environmental cues and priming can have on consumer behavior, and have collected empirical evidence over years of experience that suggest they definitely play a role. Some examples are more obvious than others: if customers receive bad service, then the perceived quality of the food, no matter how perfectly

executed the preparation, will be distorted. The American Bounty Restaurant at the Hyde Park campus used to serve a mushrooms and herbs en papillote dish, in which fresh herbs, mushrooms, shallots, and vinegar were enclosed in a parchment-paper pouch and baked in the oven. At the table, the puffed parchment pouch would be cut into, and the dining room would fill with the wonderful savory, floral, and volatile aromas.

Inevitably, after one or two pouches were cut open, there would be an uptick in orders. Essentially, the customers’ senses were being primed and choices guided towards the item. A similar principle is at play with the dessert cart that is rolled past dining room tables. And consider the sounds of sizzling fajitas and their impact on diners in earshot.

Menus obviously play a very important and direct role in priming; however, the effects of the menu and how its format influences purchasing in a restaurant setting is not well understood. There are great opportunities at the CIA to better understand the effects of different menu formats on consumer purchase behavior, which is exactly what Yang, Kimes, and Sessarego did. This CIA consumer behavior research team developed three different menus, each with different types of pricing presentation: • $10.00 • 10 • ten dollars The menus were distributed to customers (one type per table) and check average monitored using the Micros POS system. Surveys were also distributed to customers to better understand how the menu influenced their decisions. More than 200 customers took part in the study, and a sophisticated statistical method known as analysis of co-variance (ANCOVA) was used to control for factors such as party size, dining duration, and propensity to spend. The ANCOVA allowed the research team to investigate both quantitative and qualitative variables impacting the data collected during the study. This is a key factor when conducting research in a real-world setting. As we are all well aware, our industry is influenced by many factors, including those that are both quantitative and qualitative.

Results from the study showed that when customers were presented menus that had “monetary cues” (i.e., “$” or “dollar”) the spending was reduced by 8.15%.

However, there was no difference in check averages between the menus containing scripted (“dollar”) and

symbolic (“$”) presentations. Along with these results, Yang et al. confirmed that party size, dining duration, and table location play an obvious and statistically significant role in total check average. The “10” format led to a higher check average than the “ten”-formatted menus. This was a surprise to researchers, as they had hypothesized that numerical cues would increase price awareness and prime customers to spend less. The researchers concluded that in this restaurant context, “operational factors” such as dining duration, party size, and location can have a greater impact on spending than the numerical or scripted typographical cues on the menu. In other words, convivial companionship can trump acute observations of menu formats.

This study was published in the International Journal of Hospitality Management (Yang et al., 2009), a peerreviewed journal that publishes research on major trends and discoveries in the cross-disciplinary field of hospitality. For details on the study, contact Sybil Yang (sy229@cornell.edu), Sheryl Kimes (sek6@cornell.edu), or Mauro Sessarego (m_sessar@culinary.edu).

When It Comes to Conveying Nutritional Information, Menu Formatting Matters The foodservice industry’s increasing contribution to the consumer’s daily food expenditures has been described (NRA, 2006). Numerous organizations, including lawmakers, nutritionists, and consumer advocacy groups, are suggesting that as restaurants contribute a greater proportion of the diet, they be required to publish nutritional information about food choices on menus (Anon., 2003; NRA, 2009). Legislation has already been enacted in New York City (NYC Dept. of Health and Mental Hygiene, 2008) and is being considered at the state and federal levels (Robert Wood Johnson Foundation, 2009).

Research suggests that more information about the nutritional profiles of menu items at the point of sale will assist consumers in selecting nutritionally balanced food choices, but the context in which the information is presented can impact consumer response (Kozup, 2003; Acharya, 2006), and few studies have collected data in a real-world setting. “Context” (i.e., the restaurant environment) has been shown to impact consumer perception and behavior (Meiselman, 2003), and research incorporating actual restaurants into experimental design has been recommended (Keystone Forum, 2006; Lando, 2007). However, anecdotal insights from a variety of chefs and restaurant manwww.ciaprochef.com 45

agers suggest that communicating health benefits on menus can cause a reduction in purchase frequency and may aggravate a campaign to increase consumer selection of healthful menu options.

A study sponsored by the MRFDI used the WSGR at the St. Helena campus as an in-context field lab to evaluate the effects of “better for you” menu messaging.

Menu item purchase frequency, check average, postmeal surveys, and focus groups were used to determine how menu formatting of nutritional information affects consumer behavior. Again, a combination of qualitative and quantitative data was collected to better understand consumer purchase choices within a dynamic foodservice environment.

Three menu formats were tested over a 21-day period: (1) “Better for you” menu items enclosed within a separate boxed section, (2) “Better for you” menu items indicated with a star “W”, and (3) a control menu without health attribution called out. On the “better for you” menus, a footnote indicated that these items contained < 500 calories, < 10 g saturated fat, < 500 mg sodium, and < 100 mg cholesterol, and were based on the Mediterranean Diet Principles (Willett, 1995).

Registered Dietitian Amy Myrdal Miller of the CIA’s Strategic Initiatives Group analyzed the nutrient profile of all menu items, and worked with WSGR Executive Chef Polly Lappetito to ensure select items met the “better for you” criteria.

When “boxed” menu formats were used, check average per person was significantly lower—$54.34 (n=1,156; note “n” is the number of customers)—compared to the starred ($57.69; n=1,285) and control ($57.55; n=1,042). “Better for you” menu items, which included organic apple salad, coriander lamb carpaccio, Indian spiced chick peas, and sautéed spinach (among others), comprised 32, 33, and 35% of items sold on box, control, and star menus, respectively, but these differences were not statistically significant, as determined by student t-test analysis. All menu items ordered from all formats were highly liked with average liking scores of > 6.3 on a 9-point hedonic scale. Hedonic scales are tools used in R&D testing to measure how well-liked or disliked foods are, and they range from 1, meaning highly disliked, to 9, highly liked.

A note about student t-tests: student t-tests were used to determine if check averages, purchase frequency, or liking were statistically different. A t-test, which can be performed in Excel, compares averages and variation 46 1-800-888-7850

between different sets of numbers to determine if the “spread” of the data is too large to justify a “significant difference.” These are “tests” of the data, and they lend confidence and validity to a researcher’s conclusions, an important factor especially when conducting studies in real-world situations.

Post-dining focus groups comprised of patrons in this study suggested that nutritional information was not necessarily a primary factor influencing their menu item choice. Restaurant context (i.e., dining format or “experience”) and the pure enjoyment of flavor can supersede considerations of health and nutrition. These focus groups confirm the studies cited above, that emphasize context as a factor in choice.

These data suggest that in this foodservice context, restaurateurs can include “better for you” nutritional information without negatively impacting profitability or enjoyment, provided that menus are properly designed. Operators can develop effective strategies for promoting healthier menu items, provided that they take an evidence-based approach to evaluating menu format and POS data. This research (a collaboration between Chris Loss and Howard Schutz at UC Davis) will help inform restaurateurs when trying to make decisions regarding legislation on menu information and health messaging.

Summary One thing remains clear under all circumstances: the consumer and his or her wants and needs drives our businesses and profitability. It is therefore of the utmost importance to observe and better understand our patrons in the actual dining setting when conducting research studies. The form of research described here is analogous to attentive but unobtrusive servers.

Their job is to survey the tables and customers and, when possible, anticipate the customers’ needs and actions. Science-based applied research conducted at the CIA is intended to shed light on consumer behaviors through carefully planned and focused observations and analysis.

Upcoming projects funded through the MRFDI will be investigating how herbs and spices impact consumption of fruits and vegetables, and how nutritional information related to the antioxidant properties of spices influences consumer purchase behavior. For more information about the CIA’s research program and ongoing studies, contact Chris Loss at c_loss@culinary.edu.

References: Acharya (2006): An evaluation of the TrEAT Yourself Well restaurant nutrition campaign. Public Health Education, 33(3)309.

National Restaurant Association (2009): Restaurant industry pocket fact book. http://www.restaurant.org/pdfs/research/2009Factbook.pdf (Last accessed May 29, 2009).

Anon (2003): Anyone’s guess: the need for nutrition labeling in fast-food and other chain restaurants. Center for Science in the Public Interest, November: 1–20.

Olsen, M.D., Roper, A. (1998): Research in strategic management in the hospitality industry. International Journal of Hospitality Management, 17(2): 111–124.

Chiang, W. C., Chen, J. C. H., X. Xu (2007): An overview of research on revenue management: current issues and future research. International Journal of Revenue Management, 1(1): 97–128.

Robert Wood Johnson Foundation (2009): Federal lawmakers introduce menu labeling legislation. Childhood Obesity News Digest, May 20. http://www.rwjf.org/childhoodobesity/digest.jsp?id=10791 (Last accessed May 27, 2009).

de Graaf, C., Cardello, A. V., Kramer, F. M., Lesher, L. L., Meiselman, H. L., Schutz, H. G. (2005): A comparison between liking ratings obtained under laboratory and field conditions: the role of choice. Appetite, 44: 15–22.

Enserink, M. (2006): The joy of evidence-based cooking.

Science, 314: 1235–1236.

Hegarty, J. A. (2004): Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy. The Haworth Hospitality Press, New York, NY. The Keystone Forum on away-from-home foods: opportunities for preventing weight gain and obesity.

Final Report (2006): The Keystone Center. http://www.keystone.org/Public_Policy/Obesity.html (Last accessed: December 19, 2007).

Kozup, J. C., Creyer, E. H., Burton, S. (2003): Making healthful food choices: the influence of health claims and nutrition information on consumers’ evaluations of packaged food products and restaurant menu items. Journal of Marketing, 67(2): 19–34.

Lando (2007): Helping consumers make more healthful food choices: consumer views on modifying food labels and providing point of purchase nutrition information at quick-service restaurants. Journal of Nutrition Education and Behavior, 39(3): 157–163.

Meiselman (2003): A three-factor approach to understanding food quality: the product, the person, and the environment. Food Service Technology, (3): 99–105.

New York City Department of Health and Mental Hygiene (2008): Board of health votes to require chain restaurants to display calorie information in New York City.

Press release, January 22, 2008; http://www.nyc.gov/html/doh/html/pr2008/pr00808.shtml (Last accessed May 27, 2009).

Robson, S. (1999): Turning the tables; the psychology of design for high volume restaurants. Cornell Hotel and Restaurant Administration Quarterly, 40(3): 56–63.

Rodgers, S. (2005): Applied research and educational needs in food service management. International Journal of Contemporary Hospitality Management, 17(4): 302–314.

Stroebele, N., de Castro, J. M. (2006): Listening to music while eating is related to increases in people’s food intake and meal duration. Appetite, 46: 285–289.

Wansink, B., Painter, J., Van Ittersum, K. (2001): Descriptive menu labels’ effect on sales. Cornell Hotel and Restaurant Administration Quarterly, 42(6) 68.

Willett, W., Sacks, F., Trichopoulou, A., Drescher, G. (1995): Mediterranean diet pyramid: a cultural model for healthy eating. The American Journal of Clinical Nutrition, 61(6)1402S. Yang, S. S., Kimes, S. E., Sessarego, M. M. (2009): Menu price presentation influences on consumer purchase behavior in restaurants. International Journal of Hospitality Management, 28: 157–160.

Chris Loss, Ph.D., is the Ventura Foods Chair for the CIA’s Department of Menu Research and Development. A 1993 graduate of The Culinary Institute of America, Dr. Loss earned his doctorate, master’s, and bachelor’s degrees from Cornell University in Ithaca, NY. Dr. Loss presented the results of the “better for you” menu formatting research at the Pangborn Sensory Science Conference in Florence, Italy in July 2009.

NRA (2006): National Restaurant Association 2006 Restaurant Industry Forecast. http://provisioneronline.com/FILES/FORECAST_ National_Restaurant_Association_2006_Restaurant_ Industry.pdf (Last accessed December 19, 2007).

www.ciaprochef.com 47

SPECIALIZED AND ADVANCED COURSES

SPECIALIZED AND ADVANCED COURSES

NEW! The Butcher Shop: Identification, Fabrication, and Cooking Methods Skill Level: Intermediate

The Fundamentals of Flavor Dynamics: An Introduction

Feb. 16–19, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs June 14–18, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs

Skill Level: Foundation Apr. 26–30, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs

Good cooking begins with quality ingredients and complementary flavor interaction. This informative journey examines the different elements that affect flavor, including cooking methods and the five senses. As part of this course, you will: • Discover the physiology of taste, the development of flavor, and ethnic flavor profiles.

• Taste and evaluate a wide range of ingredients, including herbs, spices, aromatics, oils, vinegars, produce, dairy items, and preserved foods.

Meat dishes are still very popular items on menus. The purchase, preparation, and service of meats can be one of the most expensive areas of the foodservice industry—but with proper care, it can also be the most profitable. To get the most value from the meat you purchase, it’s critical to understand how to select the best cut for a particular cooking method. In this course, you will: • Learn the proper storage and sanitation requirements needed to maintain quality standards.

• Review government inspection and regulations that ensure an animal is disease-free and its meat is wholesome and fit for consumption.

• Infuse oils and vinegars and create an emulsification sauce.

• Practice fabrication techniques that control portion size and quality to maximize what you get from your food costs.

• Sample cooking techniques that impact flavor: sauté, poach, smoke, and steam.

• Discover a variety of cooking methods, creative approaches, and unique ways to add flair to your menu.

Charcuterie, Smokehouse, and Condiment Workshop Skill Level: Intermediate Oct. 26–30, 2009; 2–8:30 p.m., Hyde Park, NY Campus, $1,050, 30 hours, 3.0 CEUs Nov. 16–20, 2009; 2–8:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs May 3–6, 2010; 2–8:30 p.m., Hyde Park, NY Campus, $1,050, 30 hours, 3.0 CEUs

Charcuterie items not only add an exciting dimension to your menu, they can save money by making use of leftover portions of fabricated meat and seafood. In this course, you’ll learn various preparations and techniques as you: • Examine the use of marinades, brines, smoked and pickled products, relishes, and cold sauces.

• Practice the proper way to cure and smoke meats and seafood.

• Learn how to prepare forcemeats for pâtés, terrines, and sausages.

• Discover how to handle, store, and stuff casings.

• Prepare condiments including ketchups, flavored mustards, cold sauces, and dressings.

As a part of this program, you will receive a copy of CIA Chef Thomas Schneller’s new book, Kitchen Pro Series: Guide to Meat Identification, Fabrication, and Utilization.

NEW! The Seafood Market: Identification, Fabrication, and Cooking Methods Skill Level: Intermediate Jan. 26–29, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs May 24–28, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs

The health benefits of seafood are widely known, making fish and shellfish popular items on today’s menus. Seafood used to be plentiful and inexpensive. But due to its popularity, more sophisticated fishing techniques, and the degradation of many coastal areas, the demand for seafood is becoming greater than the supply. Consequently, chefs must utilize their seafood dollars wisely. In this course, you will: • Learn to identify and select fish and shellfish.

• Review proper storage conditions that ensure food safety and maintain quality.

• Practice fabrication and scaling techniques that reduce food waste.

• Explore creative cooking methods and proper techniques to bring new excitement to your seafood menu items.

Along with course materials, you will receive a copy of CIA Chef Mark Ainsworth’s new book, Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication, and Utilization.

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NEW! Modern American Charcuterie

Skill Level: Intermediate

Skill Level: Intermediate

Jan. 26–29, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs May 3–6, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs

Mar. 22–26, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs June 14–18, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs

A well-planned, innovative, and creative beverage program is vital to any operation and its revenue stream. In recent years, the number and variety of beverages on the market has increased, customers have become more knowledgeable, and bartenders have even started to gain celebrity status in the industry.

Hotter than ever on the “New American” food frontier, charcuterie has returned to the nation’s dining scene in a compelling and contemporary context. Artisan ingredients, heirloom breeds, and wholesome natural foods are the underpinnings of the new American charcuterie larder. In this hands-on course, you will:

So where do you start in establishing an exciting beverage program? Knowledge is the key, and in this course, you’ll explore the many aspects of the beverage world, from creating new drinks to learning how to control costs. Through demonstrations, lectures, and hands-on practice, you will: • Identify current trends in mixology, food pairing, and the demographics of alcohol consumption.

• Become able to distinguish the many types of bottled drinks on the market, including identifying and tasting different kinds of beer.

• Demonstrate the principles of controlling beverage costs and maintaining profitability.

• Understand the distillation process.

• Practice basic bartending techniques.

• Create a creative beverage list of alcoholic and non-alcoholic selections that fits your establishment.

• Develop a viable coffee and tea program for a hospitality operation that includes both iced and hot beverages.

• Distinguish among the different types of spirits through tasting and lectures.

All equipment for this course will be supplied by the CIA. Beverages and Your Business is a good supporting class for the United States Bartenders’ Guild (USBG) Master Accreditation Program.

• Learn the techniques for success with curing, brining, smoking, and much more.

• Create an extraordinary edible display of today’s modern charcuterie with items such as cider-brined pork, bresaola, Tuscan-cured pancetta, dehydrated duckling prosciutto, suckling pig porchetta, and goose pastrami.

SPECIALIZED AND ADVANCED COURSES

NEW! Beverages and Your Business

Catering: Managing a Successful Business Operation (formerly The Business of Catering) Skill Level: Intermediate Jan. 18–22, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs

Expand your current operation with profitable banquet and off-premise catering business concepts. From marketing and sales to training and food ordering, this course will offer you the most current techniques for catering success.

During this step-by-step guide, you will: • Discuss the qualities of a great caterer and how to effectively market your services.

• Learn how to train and maintain a productive and motivated staff.

• Study various types of functions, equipment, service styles, and current trends.

• Discover the process for efficient pricing, food ordering, and business agreements (proposals, contracts, etc.).

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SPECIALIZED AND ADVANCED COURSES

Industry Trends and Creative Menu Development Seminar Skill Level: Advanced Jan. 5–8, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $995, 24 hours, 2.4 CEUs Apr. 12–16, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs

Sure, your restaurant has a great hook to attract customers, but is that enough? To gain the competitive edge in the foodservice industry, your menus and menu items must drive and reflect the current trends. In this course, you’ll explore some of today’s key movements as they pertain to a variety of fields, from health and nutrition to global flavors to presentation techniques. And you’ll learn what it takes to create a menu that not only fulfills your customers’ expectations, but helps surpass the competition. Through a series of lectures, demonstrations, and hands-on activities, you will also: • Discuss the top food and culinary trends shaping contemporary menus.

• Critique your pre-existing menus and learn how to restructure and integrate your restaurant concept and menu to reflect current industry trends.

• Explore the menu development process and tailor your menus for a variety of events.

• Participate in creative ideation sessions and interact with a variety of leading industry professionals with shared interests.

• Dine in three of our award-winning restaurants with our renowned chef-instructors.

Wouldn’t It Be Great if Customers Viewed Your Sales Professionals as Their Most Valued Consultants?

MAKE IT HAPPEN BY SENDING YOUR TEAM TO CCSP The CIA Certified Culinary Sales Professionals (CCSP) program is the ideal way to differentiate your company from your competitors—with a skilled team of foodservice sales professionals uniquely prepared to lead the industry.

Your team will gain insights into effective foodservice sales techniques. And the ensuing relationships they’ll cultivate with chefs, chef-operators, and culinary purchasers will not only boost your bottom line, but that of your customers as well.

Please call Lorrie Hafner at 845-451-1669 to learn more.

Creativity in Menu Development Skill Level: Intermediate May 3–7, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs

A creative menu is a source of pride for the professional chef, and we recognize that thinking of something new can be a challenge. This class is built around the premise that skills needed for innovation can be identified, practiced, and mastered. During this class you will: • Examine the creative process of development, implementation, and evaluation.

• Explore proven strategies for sparking creativity and sidestepping dead ends.

• Learn how today’s innovative chefs are changing the face of food and the methods they are using to do it.

• Participate in hands-on sessions to practice and develop profitable habits of innovation.

CULINARY GOLD CAN BE YOURS! Culinary Competition Seminar Dec. 7–11, 2009; 2–8:30 p.m., Hyde Park, New York Campus, $1,495, 30 hours, 3.0 CEUs Dec. 7–11, 2009; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,495, 30 hours, 3.0 CEUs Dec. 14–18, 2009; 2–8:30 p.m., Hyde Park, New York Campus, $1,495, 30 hours, 3.0 CEUs

As every elite athlete knows, training and preparation are critical to peak performance. The same rules apply to chefs. It takes more than raw talent to be a successful culinary competitor—you need confidence under pressure, flawless skills, and expert coaching. That’s what our Culi-

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nary Competition Seminar is all about. In just five days, you will: • Gain an understanding of hot and cold food competition criteria and regulations.

• Learn about menu development, station setup, and troubleshooting tactics.

• Explore strategies for planning and executing a market basket, along with plate and platter composition.

• Receive valuable feedback and judging tips from experienced competitors and CIA faculty.

Learn more and register: 1-800-888-7850 or www.ciaprochef.com

CORPORATE FLIGHT ATTENDANTS:

Skill Level: Intermediate

Exceptional In-Flight Service

Apr. 5–9, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs June 21–25, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs

Nov. 9–11, 2009; Hyde Park, New York Campus, $2,000 Feb. 16–18, 2010; Hyde Park, New York Campus, $2,000 May 17–19, 2010; Hyde Park, New York Campus, $2,000

From regional cooking to fusion cuisine, the American plate brings together an exciting assortment of distinct flavors and cooking techniques. During this highlight of the latest and most profitable trends in American cuisine, you will: • Identify the most popular ethnic food traditions and local food specialties in America today.

• Study creative foodservice concepts from all over the country.

• Discuss regional cooking, “small plates,” ethnic foods, food and wine pairing, and seasonal foodstuffs.

• Prepare a selection of distinctive dishes using new culinary techniques and ingredients.

Artisan Cheese Seminar Skill Level: Intermediate Apr. 19–21, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $595, 18 hours, 1.8 CEUs

Join us for a three-day workshop, immersing yourself in the world of fine cheese and discovering how to take advantage of all that cheese can bring to your menu. During this course, you will: • Understand how cheese is made and apply this knowledge to making simple cheeses and condiments in house.

This exciting three-day program addresses the unique challenges of providing top-notch customer service at 35,000 feet. You will: • Learn in-flight table service and wine service techniques.

• Practice knife cuts and hands-on cooking.

• Perfect your plate and platter presentation skills.

• Discuss the proven “hospitality steps of recovery.”

• Explore other specialty topics such as cooking and heating meals using a microwave, preparing food in a small space, and holding and reheating food.

• Take an off-campus shopping excursion and dine in some of the CIA’s world-class public restaurants, observing the gold standard in food and service.

SPECIALIZED AND ADVANCED COURSES

The Best American Menus: Trends, Ideas, and Flavors

To learn more about this program, go to www.ciaprochef. com/consulting/training/exceptional.html.

Then, register for this special program by contacting Lorrie Hafner at 845-451-1669. A block of rooms has been reserved at the Holiday Inn Express in Poughkeepsie, NY at $104 per night. Your room will be automatically booked by the CIA when you register for the program. Each class is limited to 16 participants, so call today!

• Study cheese types, composition, storage, purchase, handling, and affinage.

• Taste a variety of exemplary cheeses, both artisan and commodity style.

• Explore, through tasting sessions, the relationship of cheese and wine and composing a well-structured cheese program.

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SPECIALIZED AND ADVANCED COURSES

Culinary Arts Fundamentals for Food Technologists: A Culinology® Workshop

Advanced Sauces: Techniques and Flavor Development

Skill Level: Foundation

Skill Level: Advanced

Apr. 26–30, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,300 (RCA members) or $1,425 (non-members), 30 hours, 3.0 CEUs

Feb. 1–5, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs May 24–28, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs

The Research Chefs Association (RCA) has once again joined forces with the CIA to offer food technologists a workshop on the fundamentals of culinary arts. RCA specialists, teamed with top-notch CIA chef-instructors, will guide course attendees through a five-day, hands-on training program. You will: • Learn food handling and preparation techniques as well as the utilization of commercial cooking equipment.

• Discuss and prepare contemporary sauces, classical grand sauces, and “emerging world” traditional sauces.

• Study culinary fundamentals topics such as stock and sauce making, sautéing, deep frying, roasting, broiling, grilling, braising, poaching, and cooking of vegetables, grains, and starches.

• Explore ingredients and techniques of contemporary sauce making.

• Practice proper knife handling.

• Produce various items such as pan sauces, emulsion sauces, coulis, juices, foams, mousses, and granites.

• Expand your culinary knowledge, become a more wellrounded professional, and prepare for the RCA Certified Culinary Scientist (CCS) certification exam.

Workshop fees include the cost of the workshop, breakfast, lunch, a course textbook, and a class photograph.

• Adapt classic French sauces by making them lighter or adding ingredients from the global market basket.

• Learn traditional and innovative sauce pairings with fish, meat, poultry, and vegetables.

Small Dishes, Big Flavors: Appetizers and First Courses

Baking Fundamentals for Food Technologists

Skill Level: Intermediate

Skill Level: Foundation

Apr. 20–23, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs Apr. 26–30, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs June 21–25, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs

June 7–11, 2010; Monday, noon–8 p.m.; Tuesday–Friday, 12:30–7 p.m.; St. Helena, California Campus (Greystone), $1,300 (RCA members) or $1,425 (non-members), 30 hours, 3.0 CEUs

Research Chefs Association (RCA) specialists and top-notch CIA instructors have teamed up to provide food technologists with the fundamentals of baking you need to incorporate baked goods into your operation or further study baking and pastry. The emphasis of the class will be on those techniques that are required at all levels of baking, from beginning to advanced. Throughout this hands-on course, you will:

Appetizers and first courses provide the ideal outlet for showcasing new menu items. Small Dishes, Big Flavors uncovers an array of ideas for creating flavorful and visually appealing hot and cold starters. During this course, you will: • Learn how to put a contemporary spin on traditional appetizers.

• Learn about baking theory and ingredient function.

• Produce various types of hors d’oeuvre suitable for buffets or banquets.

• Observe demonstrations of baking methods and techniques and practice these methods under chef supervision.

• Apply presentation principles for plate and platter layout including design and sequencing.

• Review the day’s production to help you evaluate the quality of the baked goods.

• Work with a variety of ingredients and identify flavor profiles for Mediterranean, Asian, and Latin cuisines.

• Practice the creaming method, custard preparation, the foaming method, lamination, cake assembly, and more.

Workshop fees include the cost of the workshop, breakfast, lunch, and a curriculum course binder.

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The range of sauces in contemporary American cooking has never been more culturally diverse. If you have a solid understanding of classic European sauces, both you and your customers will benefit from this advanced course in sauce preparation. You will:

Advanced Seafood Cooking

Skill Level: Intermediate

Skill Level: Advanced

Jan. 12–15, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $1,050, 24 hours, 2.4 CEUs May 3–6, 2009; 2–8:30 p.m., St. Helena, California Campus (Greystone), $1,050, 24 hours, 2.4 CEUs

Jan. 5–8, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $950, 24 hours, 2.4 CEUs May 11–14, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $950, 24 hours, 2.4 CEUs

For today’s chef, understanding flavor means food and wine flavors as well as how the flavors of each of these natural partners change the other. In this course for chefs and anyone else with professional kitchen experience, you’ll delve deeply into wine and food compatibilities. Why do some matches work magically and how can you tweak food preparation to enhance the overall marriage between a dish and the wine served with it? In cooking and wine-tasting sessions, you will:

With a vast selection of seafood available, there are countless menu options at your fingertips. This advanced look at seafood cookery will provide you with a solid understanding of how to work with both expensive and inexpensive varieties of fish and shellfish. You will:

• Learn to professionally analyze wine flavor and evaluate that flavor for its compatibility with a variety of foods.

• Discover how to properly handle, evaluate, and prepare various types of finfish and shellfish.

• Learn fabrication techniques that will increase yield and profitability.

• Explore the effect various cooking techniques have on the subsequent success of a wine and food match.

• Prepare seafood using non-traditional methods, practice cost-effective applications, and study global flavors and influences on seafood.

• Participate in wine and food pairings, while focusing on the specific elements of interaction between the two.

• Discuss the regional and seasonal aspects of seafood and how to highlight seasonal ingredients.

• Study the flavor dynamics of wine and cheese courses.

• Discover creative ways to improve menu and wine list compatibilities.

• Learn to design successful “winemaker dinners.”

• Address the challenges of pairing wine with Asian, Latin, and Mediterranean flavors, as well as with vegetarian dishes.

SPECIALIZED AND ADVANCED COURSES

Wine and Food Pairing for Chefs

Culinary Techniques: A Master Class in Meat, Fish, Poultry, and Game Skill Level: Advanced Apr. 27–30, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $995, 24 hours, 2.4 CEUs June 22–25, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $995, 24 hours, 2.4 CEUs

Advanced Wine and Food Pairing Skill Level: Advanced Dec. 15–17, 2009; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $995, 18 hours, 1.8 CEUs Mar. 30–Apr. 1, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $995, 18 hours, 1.8 CEUs

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

Enrich your bottom line through the use of expensive and underutilized proteins, luxury ingredients, uncommon techniques, and flavor development. This advanced course is designed to provide solutions for creating healthy profit margins with meat, fish, poultry, and game. You will: • Discuss in detail the preparations, quality, and availability of foie gras, caviar, truffles, poultry, game birds, and meats.

• Make simple dishes elegant using inexpensive proteins.

• Discover how to add value to a range of “ethnic dishes” with the addition of premium proteins.

• Learn how to profitably showcase luxury ingredients such as foie gras, caviar, truffles, and premium estate extra virgin olive oils.

In this exciting class, you will: • Explore the dynamics behind successful pairings of wine and food and the factors that lead to those successes.

• Examine how the effectiveness of wine and food pairings is altered by changes in food preparation, cooking technique, wine variety and style, vintage, and even glassware selection.

• Practice the pairing of wines from around the globe with menus influenced by world cuisines and flavors.

• Formulate strategies for successful pairings when chiles, spices, herbs, and aromatics are used.

Please note that this course is conducted in the classroom. No cooking is involved (no chef’s uniforms/knives necessary). www.ciaprochef.com 53

SPECIALIZED AND ADVANCED COURSES

Ingredients, Flavor Dynamics, and Techniques of Evaluation: A Master Class

Modern Buffet Presentation Techniques

Skill Level: Advanced

Dec. 7–11, 2009; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs May 10–14, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs

Jan. 11–15, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs May 10–14, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs

Reinforce and expand your knowledge of flavor development in this advanced course. Through an experimental, hands-on kitchen approach, you’ll explore how taste and flavor sensations shape a range of exciting culinary creations. As part of this course, you will: • Discuss the role of various elements on eating and cooking: the five senses, the four basic tastes (salty, sweet, sour, and bitter), seasonings, texture, temperature, and balance.

• Taste and evaluate a range of ingredients found in the contemporary professional kitchen and discover ingredients that are new to the American kitchen.

• Prepare dishes that exhibit balance through flavor interaction and layering.

• Examine the marriage of flavors in Asian and Mediterranean menus.

Skill Level: Advanced

Improve the appearance and taste of the food you serve with innovative presentation. In this course, you will apply your previous garde manger knowledge and skills to create profitable and appetizing buffets. You will also: • Discuss flavor development, current food trends, and the flavor profiles of Asia, the Mediterranean, Latin America, and the United States.

• Learn platter presentation principles, effective platter layouts, and techniques for enhancing food presentation.

• Apply buffet themes, action station skills, and profitable menu development.

• Practice garde manger techniques including curing and brining, hot and cold smoking, and forcemeat preparation.

• Prepare food items best suited for different buffet styles.

Sous-Vide Cooking Skill Level: Advanced Jan. 25–29, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs May 10–14, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs

As a foodservice professional, it pays to stay ahead of the curve of emerging technology and advances in our industry. Sous vide has been embraced by many of America’s top culinarians as a key cooking method in creating superior textures as well as an excellent technique for maximizing and highlighting the sensory properties of food.

Through demonstrations and hands-on assignments, you will discover the many benefits of sous-vide cooking and understand the critical points to successful application of the sous-vide techniques. You will: • Explore sous vide as a progression of three concepts: storage, cooking, and cuisine.

• Identify textural differences in cooked proteins using a variety of different cooking methods.

• Taste the difference in finished products and witness increased yields created by precise temperature-controlled cooking in a closed environment.

• Expand your expertise in safety and sanitation practices critical for sous-vide methodology.

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The Art and Science of Artisan Bread Baking Skill Level: Advanced

Fundamental Baking Techniques Skill Level: Foundation Jan. 26–29, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs June 14–18, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs

There’s no better way to learn the art and craft of baking than to start with the basics. With a solid foundation to build upon, you can begin to incorporate baked goods and pastries into your own operation. During this course, you will: • Discuss baking ingredients and equipment.

• Learn to scale recipes and to recognize a fully baked pastry item.

• Practice fundamental techniques: mixing methods (creaming, foaming, cut-in), meringue, lamination, cooked and uncooked custards and fillings, and cake assembly.

• Produce a variety of items including pound cake, sponge cake, meringue, buttercream, puff pastry, pie dough, pâte à choux, pastry cream, and vanilla sauce.

Specialty and Hearth Breads Skill Level: Intermediate

Apr. 12–16, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs June 21–25, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs

The country’s increasing familiarity with hearth breads has led to the emergence of distinguished American practitioners of artisan bread baking. Combining the best of our fundamental and specialty bread courses, this class is designed for advanced bakers who are seeking to improve their craft.

During this accelerated course, you will: • Discuss the scientific aspects of a bread formula and how to calculate or alter formulas using baker’s percentages.

BAKING AND PASTRY COURSES

BAKING AND PASTRY COURSES

• Select a pre-ferment appropriate to its application and determine its level of “ripeness.”

• Compare different soakers and use a variety of products to flavor and prepare breads.

• Study the venerable bread traditions of France, Germany, Switzerland, Italy, and elsewhere in the Mediterranean and India.

• Participate in a series of test bakes comparing different approaches to similar objectives, where one or two elements are changed and the results evaluated.

Nov. 2–6, 2009; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs Jan. 4–8, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs Feb. 8–12, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs May 17–21, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs

As the demand for qualified bread bakers continues to grow, it’s more important than ever that proper and thorough training methods are developed and implemented. In this intermediate course, you will build upon the knowledge and techniques acquired in The Fundamentals of Bread Baking to produce a variety of specialty and hearth breads.

You will: • Discuss and prepare starters and pre-ferments.

• Prepare several pre-fermented, enriched breads such as gugelhopf, stollen, and panettone.

• Use decorative dough, appliqués, stencils, and shaping techniques as artistic mediums.

• Practice techniques for preparing classic artisan bread shapes.

• Produce a variety of rolls and breads made from lean dough, sourdough, semolina, whole wheat, multi-grain, rye, and pumpernickel.

• Assess the quality characteristics of the prepared bread items.

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BAKING AND PASTRY COURSES

Café Breakfast Pastries

Fundamentals of Cake Decorating

Skill Level: Foundation

Skill Level: Foundation

Feb. 1–5, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs

Mar. 1–5, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs

The key to success in the world of specialty bakeshops is providing a vast array of breakfast and brunch items. During this course, you will focus on classic fundamental techniques and expand your repertoire of baked items as you:

Wedding and special-occasion cakes showcase the talent, experience, and knowledge of the pastry chef or baker.

Cake production that is cost-effective and attractive requires skilled craftsmanship. During this course, you will:

• Discuss common leavening agents and mixing methods (creaming, straight, and rubbed dough).

• Discover a wide variety of techniques used to decorate wedding and special-occasion cakes.

• Apply the appropriate mixing method to produce muffins, scones, quick breads, and/or biscuits.

• Practice decorating techniques, including wrapping cakes in fondant and marzipan, string and flood work with royal icing, and piping buttercream garnishes.

• Use the lamination method to prepare Danish, croissant, and puff pastry.

• Prepare a variety of yeasted dough products, including bagels, bialys, brioche, cinnamon rolls, croissant, Danish, doughnuts, English muffins, and gugelhopf.

• Discuss how to schedule production, transport, and cost wedding cakes.

NEW! Gluten-Free Baking

Cakes, Tortes, and Tarts

Skill Level: Foundation

Skill Level: Foundation

Jan. 5–6, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $420, 12 hours, 1.2 CEUs Apr. 20–21, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $420, 12 hours, 1.2 CEUs

Nov. 16–20, 2009; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs Mar. 9–12, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs

Many customers these days have dietary restrictions, and one of the more traditionally challenging ones to accommodate has been a gluten-free diet. Not anymore! You can now create fresh-baked, gluten-free treats that don’t sacrifice flavor or texture. In this course, you will:

Expand your skills—and your dessert selection—with a thorough understanding of pastry-making procedures and techniques. In this course, you will learn to make a variety of high-quality products suitable for restaurants, hotels, and bakeries. You will:

• Learn to prepare favorites such as yeast-raised breads and pastries, cookies, brownies, cakes, pies, quiche, and pizza.

• Discuss basic skills, mixing methods, and cake assembly techniques.

• Discover how to create sweet and savory recipes straight from the pages of Gluten-Free Baking.

• Discuss and use unique gluten-free flour blends.

• Prepare and use various icings, fillings, and glazes, including buttercream, ganache, meringue, mousse, pastry cream, and Bavarian cream.

• Learn tips for working with and storing gluten-free baked goods.

• Learn different garnishing techniques, temper chocolate for ornamentation, and work with marzipan.

Participants will receive a copy of Gluten-Free Baking by CIA Professor Richard Coppedge. Please note that the emphasis of this class is gluten-free baking; other dietary needs will not be addressed.

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• Learn how to build properly supported cakes, including size determination, tier support, and alternative stands.

• Produce classical items such as Sacher torte, Opera torte, charlotte russe, and Black Forest cake.

Modern Plated Desserts

Skill Level: Intermediate

Skill Level: Intermediate

Dec. 1–4, 2009; 2–8:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs Mar. 29–Apr. 1, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $875, 24 hours, 2.4 CEUs Apr. 20–23, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs June 14–18, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs

Oct. 26–28, 2009; 2–8:30 p.m., Hyde Park, New York Campus, $625, 18 hours, 1.8 CEUs Jan. 18–20, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $625, 18 hours, 1.8 CEUs Apr. 19–21, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $625, 18 hours, 1.8 CEUs June 21–23, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $625, 18 hours, 1.8 CEUs

Handcrafted chocolates and candies call for specialized techniques and ingredients. Understanding the production process allows you to create signature confections that are sure to leave an impact on your customers. During this course, you will:

When designing a dessert menu, it is essential to consider current trends to keep your menu fresh and interesting. For any pastry chef, building a repertoire of contemporary techniques and recipes is essential to career success. Join us for this three-day course to learn the latest in plated desserts as practiced by influential pastry chefs and restaurants around the world. You will also:

• Discover the proper way to melt, temper, handle, mold, and decorate with chocolate.

• Create an assortment of truffles using high-quality chocolate and several types of ganache.

• Explore the external influences guiding modern plate presentation.

• Learn the standard procedure for cooking sugar, how to avoid crystallization, and the process for making hard candies, fudge, toffee, soft caramel, fondant, and praline.

• Discover the tips and techniques used by the chefs at the forefront of this movement.

• Prepare marzipan, gianduja, gelees, dragées, aerated confections, and liquid center candies.

Individual Pastries and Desserts Skill Level: Intermediate Dec. 7–11, 2009; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs May 10–14, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs May 11–14, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs

BAKING AND PASTRY COURSES

Chocolates and Confections

• Learn the principles behind contemporary plated desserts, including composition, contrasting and complementary flavors and textures, and color and style.

• Discuss the significance of using locally grown seasonal ingredients in your desserts.

• Prepare a variety of plated desserts using the principles and pastry techniques learned in class.

Combining both classic and contemporary techniques is essential for today’s pastry production. This exploration of traditional European pastry methods will enhance the sweet offerings of any foodservice establishment. During this course, you will: • Learn how to make and utilize basic preparations such as puff pastry, pâte à choux, sponge cake, frangipane, and meringue.

• Prepare and use various icings, fillings, and glazes, including buttercream, ganache, meringue, mousse, pastry cream, and Bavarian cream.

• Produce roulades, tartlets, and layered desserts.

• Create an array of classic and contemporary pastries using molds, edible containers, and piping techniques.

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BAKING AND PASTRY COURSES

Gelato, Sorbet, and Ice Cream

Intermediate Wedding Cake Design

Skill Level: Intermediate

Skill Level: Intermediate

May 3–4, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $425, 12 hours, 1.2 CEUs

June 21–25, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs

Frozen desserts have universal appeal and offer endless possibilities, giving pastry chefs unlimited creative freedom.

Whether served on their own, used as an ingredient, or presented as an integral component of a plated dessert, these perennial favorites are a must on dessert menus.

During this class, you will:

The world of wedding cakes can provide lucrative business opportunities and an excellent arena in which to expand your creative talents. Join us for this fun and instructive class and learn how to bake, fill, construct, and decorate wedding and specialty cakes using the latest techniques and products. During this course, you will:

• Learn the characteristics of gelato, sorbet, and ice cream, discussing their similarities and differences.

• Bake various cake bases to produce delicious and natural high-quality wedding cakes.

• Discuss techniques, tools, and ingredients used to prepare churned-style frozen desserts, yielding a variety of textures.

• Learn to torte, fill, and finish cakes in an efficient manner.

• Prepare an assortment of classic and contemporary gelatos, sorbets, and ice creams using a range of ingredients.

• Discover various applications for using these frozen desserts on your menus.

Wedding Cake Fundamentals

• Explore a range of décor materials and their uses, and learn why fondant is the most versatile cake décor medium.

• Experiment with stenciling, embossing, and overlays.

• Discover the most effective construction and delivery approaches.

• Learn where to purchase the latest equipment and highestquality ingredients.

Skill Level: Foundation Oct. 5–9, 2009; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs

Wedding and special-occasion cakes showcase the talent, experience, and knowledge of the pastry chef or baker.

Cake production that is cost-effective and attractive requires skilled craftsmanship. During this course, you will:

• Chef’s knife

• Paring knife

• Fondant smoother

• Small and large offset spatulas

• Scissors

• Pizza cutter

• 45-degree triangle

• Pastry tips

• Discover a wide variety of techniques used to decorate wedding and special-occasion cakes.

• Sugar thermometer

• Serrated knife

• Paste colors

• Metal bench scraper

• Practice decorating techniques, including wrapping cakes in fondant and marzipan, string and flood work with royal icing, and piping buttercream garnishes.

• Plastic bowl scraper

• Plastic spatulas

• Learn how to build properly supported cakes, including size determination, tier support, and alternative stands.

• Discuss how to schedule production, transport, and cost wedding cakes.

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Please find below some small equipment the instructor has requested you bring to class:

• 18-inch flexible metal ruler (non-cork back) • Any fondant or gum paste tools you already have • Photos of work to share with your classmates

Skill Level: Advanced May 24–27, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $875, 24 hours, 2.4 CEUs

Give yourself the cutting edge in wedding cake design. During this informative hands-on class, you will discover the tricks of the trade using advanced techniques and new industry tools. From client consultation methods to sculpted wedding and grooms cakes to the art of gum paste flowers, you’ll learn to create your own designs in this décor-only* class. During this course, you will: • Learn effective methods for gathering information from the bride and groom.

• Study various cake styles, proportions and sizing, and assorted décor materials and their uses.

The following is some small equipment the instructor has requested you bring to class: • Pizza cutter

• X-Acto knife

• Paring knife

• Fondant smoother

• Needle-nose pliers

• Wire cutters

• Large offset spatula

• Small offset spatula

• Flexible metal ruler (non-cork back) • Gum paste tools (set with large ball, bone, Dresden, and small ball) • Slicing knife (a smooth blade; not serrated) • Small scissors (nail scissors, but with a straight edge) • White and pale green florist tape • Medium Casablanca or Stargazer lily cutters • Casablanca veiners

• Practice gum paste techniques and flower production, from simple blossoms cascading on a cake to more complex wired flowers.

• 18-, 24-, and 26-gauge wires

• Explore sculpted cakes along with new and advanced detail work that will distinguish you from the competition.

• Non-stick board and non-stick rolling pin

• Create your own wedding cake using the techniques learned in class.

• Foam pad (such as a gardener’s foam knee pad)

*Please note that there is no baking involved in this class and all cakes are done on Styrofoam.

BAKING AND PASTRY COURSES

Advanced Wedding Cake Décor

• Medium Cymbidium orchid cutters • Cymbidium veiner • Variety of small brushes for painting on cakes

All of the above tools are available from www.beryls.com; please allow at least two weeks prior to the class start date to ensure sufficient time for delivery to your address. Additional supply sources include www.sugarcraft.com and www.globalsugarart.com.

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MANAGEMENT/FINANCE STUDIES COURSES

MANAGEMENT/FINANCE STUDIES COURSES Controlling Your Bottom Line Skill Level: Intermediate Mar. 1–5, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs

In today’s competitive foodservice industry, it’s more important than ever to effectively manage your costs. Controlling Your Bottom Line will teach you how to successfully operate and maintain a profitable business. Through teamwork and case studies, you will: • Develop a menu that identifies recipe costs, stations, and labor and equipment needs.

Skill Level: Advanced Oct. 12–16, 2009; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs Mar. 30–Apr. 2, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $995, 24 hours, 2.4 CEUs

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

• Evaluate and track expenses, sales/profit ratios, and operational controls that you can implement in your establishment.

• Determine customer profiles, target markets, competitive analysis, and marketing strategies.

• Learn to read, evaluate, and understand a P&L statement.

• Learn how to analyze your P&L to make your operation more profitable.

• Identify the effects of pricing, expenditures, discounts, and in-house business.

• Discuss the control of labor cost, sales, and the flow of goods.

• Be better prepared to increase profitability and/or understand why you’re unable to achieve higher profitability.

• Understand how a Total Quality Management program can help ensure better results for the bottom line.

A laptop computer with Microsoft Office applications is recommended for this course.

Frontline Leadership Skills Skill Level: Intermediate Feb. 16–19, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs

Like any business, a successful foodservice operation relies on industry proficiency, customer service skills, and employee satisfaction. To help meet these needs, this course will introduce you to sound principles of effective leadership. You will: • Differentiate among several styles of leadership and motivation.

• Learn effective communication techniques.

• Enhance strategies for working together to increase productivity.

• Understand how organizational culture affects management decisions.

• Perform a job analysis and write job descriptions and specifications.

• Develop staffing and recruiting strategies.

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Financial Understanding for Chefs

• Understand cash flow, annual expenses, and hidden cost.

A laptop computer with Microsoft Office applications is recommended for this course.

NEW! QuickBooks for Restaurants

Skill Level: Intermediate

Skill Level: Intermediate

Mar. 15–19, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs May 24–28, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs

Feb. 8–11, 2010; 8 a.m.–noon, Hyde Park, New York Campus, $495, 14 hours, 1.4 CEUs May 11–14, 2010; 8 a.m.–noon, Hyde Park, New York Campus, $495, 14 hours, 1.4 CEUs

Customers expect great service, and return time and again when they receive it. During this review of the fundamentals, you will refine your skills and gather the insight needed to achieve and maintain the ideal level of service for your establishment. You will:

Intuit® QuickBooks® accounting software is a cost-effective solution that meets the needs of many businesses, including restaurants, bars, and catering operations. When used properly, QuickBooks can help food and beverage professionals produce real-time financial data that impacts day-to-day operations and enables food and beverage professionals to make informed short- and long-term decisions.

• Study aspects of both classical and contemporary styles of service.

• Discover how to implement the nine basic principles of remarkable service.

• Learn how to hire effectively and to motivate front-of-thehouse staff.

• Analyze customer expectations and create unique service “signatures.”

• Develop a standard procedure for the reservation process, greeting and seating guests, up-selling, and handling special service challenges.

NEW! Excel for Foodservice Professionals

This course is designed for current and future food and beverage professionals who would like a solid overview of the software’s capabilities. Through detailed instructions and immediate applications, you’ll learn how to: • Set up a restaurant’s company file in QuickBooks.

• Create essentials such as a customer list, vendor list, and a chart of accounts necessary for processing transactions.

• Use QuickBooks to process daily business transactions including purchases, payables, sales, receivables, and payroll.

Skill Level: Intermediate

• Identify the steps in the accounting cycle and record the necessary adjustments at the end of the accounting period.

Jan. 26–27, 2010; 9 a.m.–1 p.m., Hyde Park, New York Campus, $425, 12 hours, 1.2 CEUs May 11–12, 2010; 9 a.m.–1 p.m., Hyde Park, New York Campus, $425, 12 hours, 1.2 CEUs

• Generate financial reports through QuickBook such as the profit and loss statement, balance sheet, and statement of cash flows.

Chefs and other foodservice professionals are often asked to analyze and communicate operational results. But in many cases, reports or information come to the chef with assumptions or understandings that aren’t readily apparent.

Microsoft® Office Excel® is an excellent tool to help you evaluate business data and make better management decisions. Using the software’s modeling techniques, outside data can be incorporated to show a broader picture of the company’s actual operations.

Designed for intermediate users, this course presents case study scenarios and reviews how to effectively use Excel in the hospitality setting. Topics include: • Formatting a worksheet.

• Working with external data.

• Creating and modifying charts.

A laptop computer and basic computer skills are required for this course. In addition, a solid understanding of accounting principles or successful completion of Controlling Your Bottom Line (p. 60) is recommended.

NEW! Making the Most of Your Marketing Skill Level: Intermediate Feb. 1–4, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs May 3–6, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs

Marketing can be magic for your brand and your bottom line. But there’s a science to it, too. The key is developing a marketing strategy that engages customers and supports the short- and long-term objectives of your operation. In this course, you will:

• Sorting and filtering data.

• Learn to identify and understand your target audience.

• Developing formulas and calculations.

• Gain a deeper understanding of the impact of consumer demographics and your competition on your business.

• Using charts and graphs to emphasize your points.

Participants are required to bring a laptop with Microsoft Excel installed.

MANAGEMENT/FINANCE STUDIES COURSES

Remarkable Service

• Evaluate the various marketing sources available, including new trends in social media marketing.

• Discover how to maximize the return on your marketing dollar.

www.ciaprochef.com 61

Hiring the Best Interviewing Candidates in a Buyer’s Market

By Tama Murphy, C.C.P., C.C.S.P.

oday’s economy has produced a “buyer’s market” for employers who have open positions.

On the surface, this looks like a good problem to have. After all, you can get more for your money!

However, with the market saturated with good people looking for jobs, the hiring process can be daunting.

T

Preparation is the key to selecting the candidate who will best meet today’s needs and tomorrow’s strategic opportunities. Ultimately, you want to surround yourself with passionate employees who provide the best products and services for your customers and maximize profits for your business. So in the interviewing process, you want to be on the lookout for people who have the right combination of “can do” and “will do.”

“Can do” factors include the knowledge, skills, and experience the candidate brings to the table. The “will do” qualities relate to the individual’s desire, willingness, and attitude towards performing the job. You want people who are both technically capable of doing the job and enthusiastic about the position; otherwise, you are potentially hiring a problem employee.

Preparing for the Interview Your ability to get the most out of the interview process depends on how prepared you are. Some managers just “wing it”—but this is dangerous. First of all, it is disrespectful to the candidate. And it certainly does a disservice to you and your organization. A bad hiring decision can be very costly; both in terms of the time, money, and energy you invest in recruiting, training, and managing that person, as well as the potential for unhappy customers and reduced morale of other staff.

So prepare for that all-important interview! Here are some key steps: 1. Thoroughly read the job description and hiring criteria. What knowledge, skills, and abilities are necessary to be successful in the position?

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2. Review all paperwork the candidate has submitted, including the résumé, cover letter, and application.

Make notes where you’d like clarification, such as gaps in job history, interesting job titles, and inconsistent career focus.

3. Establish a structure for the interview. Develop a list of standard questions you will ask every candidate.

This ensures consistency and fairness in the decision-making process and helps you focus on what is truly important for success in the position.

4. Schedule a time and place for the interview. Make sure you allocate enough time and that there will be no interruptions.

Let the Interviews Begin Now you’re ready to start the actual interviews. There are generally three parts: the introduction (or warmup), information gathering, and the closing. The warmup helps put the candidate at ease. As part of your introduction, make sure you convey what your role is and how it relates to the position that’s open. Explain what your organization does and how the job fits into the goals and objectives. The introduction should be insightful but brief; after all, you want to spend the majority of the time learning about the applicant.

Questions, Questions The heart of the interview is information gathering.

Since this phase of the interview is critical to your decision-making process, you need to make every question count—and that means if a question has no strategic significance, don’t bother asking it. It’s also vital that all questions you ask be legal and not offend the individual. Equal Employment Opportunity laws prohibit discrimination against applicants on the basis of age, race, color, religion, sex, disability, or national origin. So the best way to avoid legal pitfalls is to ask only questions that are job-related and will help you assess a candi-

date’s qualifications, skills, and things like maturity level and willingness to accept responsibility.

Using a structured approach for the interview ensures consistency and allows you to compare candidates against the same criteria. It’s also helpful in maintaining control of the interview if the candidate is chatty or likes to go off on tangents. Apply the same method of questioning to all applicants and use open-ended questions to probe for “who, what, when, where, why, and how” answers. Here are a few examples: • Tell me a little about yourself.

• What do you know about our organization and why do you want to work here?

• What is appealing about this position? What skills and strengths can you bring to it?

• Tell me about your favorite boss. What attributes do you hope your new manager will have?

• What aspect of your work life are you most passionate about?

• What skills do you bring to this job that will make you successful?

• Who and what have motivated you in the past?

• Why did you leave your last position?

• What are you most proud of in your career?

• Tell me about a time when you made a mistake. How did you handle it? What did you learn from it?

• Tell me about an important decision you made.

• Can you give me an example of how you handled a workplace conflict in the past?

• Tell me about a time you pulled a team together to produce solid results.

• What skills would you like to improve?

If the answer you’re given to a question doesn’t elicit the information you’re looking for, don’t be afraid to continue probing. For example, if the candidate states that he saved the company money on a project, ask how much and how those savings were achieved.

Wrap It Up At the end of the interview, give the prospect a chance to ask questions—remember, he or she is interviewing you, too. You’ll find that these questions are very revealing, as well as a good way of determining if the applicant is truly interested in the position or just needs a job.

A good technique for closing the interview is to summarize. By repeating the candidate’s strengths and weaknesses and reasons for wanting the job, you let him or her know you are a good listener and care about hiring the most qualified person for the position.

This also gives the candidate the opportunity to clear up any misunderstandings.

In addition, make the applicant aware of the next step in the interview process. Will there be another interview? Are there additional forms or tests that need to be taken? Besides being a courtesy, discussing the next step also emphasizes the importance of the hiring decision to your business.

End the interview on a formal note by standing and shaking the individual’s hand and thanking him or her.

This lets the candidate know the session is formally ended and gives the signal that it’s time to leave.

Document, Decide, and You’re Done There’s one last step that’s critical to making your hiring decision a good one: document your interview findings. Documenting the interview provides proof that your decision was based on legitimate criteria and not factors that can be construed as discriminatory.

Most important, by using a standard form that is completed after each interview, you’ll have ready access to the details about each candidate when it’s final decision time. This is especially helpful when you have a lot of candidates to choose from (remember that buyer’s market?). By objectively comparing everyone’s documented skills, abilities, and qualifications, you ensure that you’re selecting the best candidate for the position—and your organization’s future.

Tama Murphy is director of certification and training at The Culinary Institute of America and is a certified culinary professional and certified culinary sales professional. Feel free to contact her at t_murphy@culinary.edu.

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

by Food & Wine

Professional Wine Studies at the Rudd Center

There’s nothing quite like studying wine in the Napa Valley. The sundrenched vineyards, time-honored traditions, and trendsetting innovation— you’re right in the middle of it all. And when you add the CIA at Greystone’s talented wine faculty and exceptional Rudd Center for Professional Wine Studies facilities, you’ve got an enological learning experience that will change the way you think about wine and, indeed, your career.

What’s it like to study wine at Greystone? You’ll take part in private tastings led by our faculty as well as winemakers, enologists, vintners, and viticulturalists. You’ll explore wines of the world, learn to successfully pair wine with food, and delve into the business of wine.

Our courses can also prepare you to become a Certified Wine Professional™ and earn industry recognition for your newfound mastery of wine. Come to the CIA at Greystone for wine education beyond compare.

1-800-888-7850

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WWW.CIAPROCHEF.COM/WINESTUDIES

With its industry reputation for excellence and ideal location in the heart of Wine Country, the CIA attracts the best of the best for its Professional Wine Studies faculty: Karen MacNeil, A.C.W.P. Program Chair Karen MacNeil is one of America’s leading wine experts, as well as a prominent consultant and writer. She is a James Beard Award winner, the European Wine Council’s 2005 Educator of the Year, and the author of the award-winning book The Wine Bible. Ms. MacNeil is also host of Wine, Food, & Friends and founder and editor of WineTasteTV.com.

John Ash John Ash is an instructor for the CIA Sophisticated Palate program, the founder of John Ash & Company, and the longtime culinary director for Fetzer Vineyards. His newest venture is Sauvignon Republic Cellars, which specializes in Sauvignon Blancs from around the world. Chef Ash is a James Beard Award winner and the 2008 IACP Cooking Teacher of the Year.

Robert Bath, M.S. Master Sommelier Robert Bath has spent more than 25 years in the industry, managing high-profile, wine-oriented restaurants. He is the founder and principal of RLB Wine Group, a sales, marketing, and education consulting business, as well as Robert Bath Imports, which specializes in artisanal wines from New Zealand.

Bill Briwa ’80, C.E.C., C.H.E. Bill Briwa is a chef-instructor at the CIA at Greystone. Chef Briwa honed his culinary and wine pairing skills at such luminary properties as The French Laundry, Domaine Chandon, and the Hess Collection, all in the Napa Valley.

Catherine Fallis, M.S., A.C.W.P. Catherine Fallis is the founder and president of wine consulting firm Planet Grape® LLC. She is the first woman to have earned both the Master Sommelier diploma and the CIA Advanced Certified Wine Professional credential. Ms. Fallis graduated from the Cornell School of Hotel Administration and worked at Le Cirque, the Helmsley Palace, Windows on the World, and Aqua.

Tim Gaiser, M.S. A noted educator, consultant, and Master Sommelier, Tim Gaiser is the education chairman of the American chapter of the Court of Master Sommeliers. His previous posts include Napa Valley’s Heitz Wine Cellars and Wine.com, where, as senior wine merchant, he helped develop a multi-million-dollar portfolio of wines.

Keith Goldston, M.S. One of the world’s youngest Master Sommeliers, Keith Goldston is a proud recipient of the Krug Cup trophy. He has 18-plus years of experience working for award-winning restaurants and wineries, including work with Chef Charlie Palmer ’79 and the launch of his own wine bar in New York City.

David Katz David Katz is managing partner of Panevino, a wine and food events and education company in St. Helena, CA. The company designs and produces wine and food events, conducts training, and consults on menu, recipe, and wine list development for clients in the Napa Valley and across the country.

Lars Kronmark, C.W.P. Lars Kronmark is a chef-instructor at the CIA at Greystone. A graduate of the Restaurant and Apprenticeship School in Copenhagen, Denmark, Chef Kronmark worked in several restaurants in that city, and taught for 14 years before helping to open Greystone.

John Buechsenstein, C.H.E. John Buechsenstein is a winemaker and general manager of Sauvignon Republic Cellars. Mr. Buechsenstein has created wines for many years, including award-winners at Fife Vineyards. He is also a noted educator and teaches regularly at the CIA and the University of California, Davis.

Jeff Morgan Jeff Morgan is the former West Coast editor of Wine Spectator and wine director for Dean & DeLuca. He is the author of Dean & DeLuca: The Food and Wine Cookbook and The PlumpJack Cookbook: Great Meals for Good Living. Mr. Morgan also makes wine under three different labels: SoloRosa, Covenant, and ZMOR, and is a partner in M Squared Wine Consultants.

Adam Busby, C.M.C., C.H.E. Adam Busby is the director of education at the CIA at Greystone.

After working at a variety of Michelin-starred restaurants, he was hired as director of culinary programs at the Dubrulle International Culinary and Hotel Institute of Canada.

Robert M. Parker, Jr. Robert Parker is the author and publisher of The Wine Advocate.

Twice decorated by French presidents for his achievements in the realm of French wine, he is the author of 11 best-selling books on wine. Mr. Parker is a guest lecturer for the CIA’s wine program.

Rebecca Chapa, C.W.E., D.W.S. Rebecca Chapa began her career working with Kevin Zraly at Windows on the World in New York City and is now the owner of Tannin Management, a wine consulting and education business located in San Francisco, CA.

Elliot Stern Elliot Stern is the COO of the Sorting Table and has designed sales and marketing strategies for prestigious companies such as Schieffelin & Somerset, Franciscan Estates, Sam’s Wine & Liquors of Chicago, and Wilson Daniels. Mr. Stern is also proprietor of Divot Enterprises, the producer of Oakville East Cabernet Sauvignon.

Christie Dufault, A.C.W.P. Christie Dufault has worked as a sommelier and wine director for some of the nation’s finest restaurants, including Vincent’s in Phoenix, AZ and Gary Danko in San Francisco, CA, where she earned Wine Spectator’s Grand Award. While the head sommelier at Quince, Ms. Dufault was named Best Wine Director by San Francisco magazine. She currently runs a small retreat company called Yoga in the Vineyard and is one of a team of five sommeliers at RN74 in San Francisco.

PROFESSIONAL WINE STUDIES

VINTAGE INSTRUCTION

Paul Wagner The owner and president of Balzac Communications & Marketing, Paul Wagner is also a wine judge and a columnist for Vineyards & Winery Management. Mr. Wagner is a founding member of the Academy of Wine Communications and a co-author of the award-winning Wine Marketing & Sales. He was inducted into the Spadarini della Castellania di Soave in 2005.

Debbie Zachareas Debbie Zachareas is a partner in San Francisco’s Ferry Plaza Wine Merchant. The former co-owner and director of the city’s Bacar restaurant, Ms. Zachareas also directed the highly successful wine programs at specialty gourmet retailer Ashbury Market as well as at EOS Restaurant & Wine Bar, both in San Francisco. www.ciaprochef.com 65

PROFESSIONAL WINE STUDIES

STARTING YOUR CAREER IN WINE

WINE IMMERSION

Career Discovery: The Professional World of Wine

If you want to advance your wine knowledge—and career—quickly, consider our Wine Immersion. This grouping of classes is designed to hit the high points of each topic in the shortest amount of time. If CIA certification as a wine professional is your objective, Wine Immersion is a great way to prepare.

Introduction to the Classic Wine Regions of Europe I Introduction to the Classic Wine Regions of Europe II Mastering Wine I Mastering Wine II Professional Wine Service: A Practical Workshop Sensory Analysis of Wine Winemaking Basics

WINE IMMERSION (2009)

WINES OF THE WORLD COURSES

Professional Wine Service: A Practical Workshop

September 28

Sensory Analysis of Wine

September 29–30

Food and Wine Pairing Fundamentals

October 1–2

Mastering Wine I

October 5–9

Mastering Wine II

October 12–16

Introduction to the Classic Wine Regions of Europe I

October 19–21

Introduction to the Classic Wine Regions of Europe II

October 22–23

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

October 26–28

Champagne in Depth Tasting Terroir The Australia and New Zealand Intensive The Bordeaux Intensive The Burgundy Intensive The California Intensive The Germany and Austria Intensive The Italy Intensive The Napa Valley Intensive The Rhône Intensive The South America Intensive The Spain Intensive The Washington and Oregon Intensive Trendsetters: Emerging Wines of Europe

WINE IMMERSION (2010)

WINE AND FOOD PAIRING COURSES Advanced Wine and Food Pairing

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

February 22–24

Wine and Food Pairing for Chefs

Sensory Analysis of Wine

February 25–26

Mastering Wine I

March 1–5

Mastering Wine II

March 8–12

Introduction to the Classic Wine Regions of Europe I

March 15–17

Introduction to the Classic Wine Regions of Europe II

March 18–19

Professional Wine Service: A Practical Workshop

March 22

Wine and Food Pairing Fundamentals

March 23–24

Wine and Food Pairing Fundamentals

THE BUSINESS OF WINE COURSES Winning Wine Lists: Creating More Success for Your Business

SAVE!

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

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

For convenience, the Certified Wine Professional—Foundation Level I exam is scheduled following the Wine Immersions, on October 30, 2009 and March 26, 2010. Please note: registration for the exam is separate from Immersion class enrollment.

For more information, see the full course descriptions in this section or contact the Professional Wine Studies Office at 707-967-2568 or pwsp@culinary.edu.

REGISTERING FOR THE EXAM

CERTIFIED WINE PROFESSIONAL™— FOUNDATION LEVEL I

The Certified Wine Professional—Foundation Level I exam will be held October 30, 2009 and March 26, 2010 from 9 a.m.–noon. You can register by calling our Customer Service Office at 1-800-888-7850. We suggest applying as early as possible to secure your placement. The $400 exam fee is due at registration.

The Certified Wine Professional—Foundation Level I exam tests and recognizes wine competency at a foundation level; candidates should have a basic working knowledge of:

PROFESSIONAL WINE STUDIES

PROFESSIONAL WINE STUDIES

RECOGNITION

• Major grape varieties

Successful candidates will receive a special Certified Wine

• Important wine regions around the world

Professional lapel pin and be awarded a “Certified Wine

• Wine tasting, including how to professionally analyze and describe a wine

Professional Foundation Level I—Certificate of Accomplishment” from The Culinary Institute of America.

• Correct wine service • How wine is made

KUDOS TO OUR NEW C.W.P.s!

• Practical aspects of the wine business

Thomas Allan, Buellton, CA Kaylea Bosman, Danville, CA Frank Bramwell, Kansas City, MO Maria Bramwell, Kansas City, MO Michael Calvino, Dana Point, CA Charlie Coppersmith, Manhattan Beach, CA Barrett Corrigan, Redding, CA Jessica Dodd, San Carlos, CA Shawn Hardy, Catonsville, MD Mona Harrington, Rancho Palos Verdes, CA Kristen Horan, Petaluma, CA Carolyn King, Bryn Athyn, PA Brittany Klipper, Monroe, NY Kerri Martin, Sausalito, CA Marin McElhany, St. Helena, CA Edward Proctor, Fort Worth, TX Javier Sanchez, Doral, FL Barret Seymour, Napa, CA Luann Shapiro, Odessa, FL John Smartz, Marina del Rey, CA Louise Stromfelt, Stockholm, Sweden Mindy VanHellemont, Birmingham, MI Carolyn Walsh, Nantucket, MA Myung Ja Yoo, Okemos, MI

• The principles behind pairing wine and food

STRUCTURE OF THE EXAM The two-and-one-half-hour exam consists of a written section and a practical (tasting) section. The written portion is composed of multiple choice and true/false questions. The tasting segment consists of one flight of three blind wines that the student must analyze. Students must pass each section with a 75% or higher score to earn a complete passing grade.

PREPARING FOR THE EXAM Enrolling in CIA professional wine studies classes is not required to sit for the exam. However, students who successfully complete the material presented in the following classes* will be well-prepared when they take the exam: • Mastering Wine I • Mastering Wine II • Sensory Analysis of Wine • Professional Wine Service: A Practical Workshop • Understanding the Classic Wine Regions of Europe I • Understanding the Classic Wine Regions of Europe II • The Business of Wine: Understanding the Pipeline from Producer to Consumer • Wine and Food Pairing Fundamentals *Please note: The C.W.P. Level I exam is not based exclusively on the classes listed above, nor is it designed or intended as a final exam for the Wine Immersion I program. Rather, the exam tests competency across a broad range of wine-related topics as outlined previously. Students may find additional classes such as The California Intensive or The Washington and Oregon Intensive beneficial in their preparation for the exam as well.

THE CIA CERTIFIED WINE PROFESSIONAL™ CREDENTIAL A Certified Wine Professional™ credential from The Culinary Institute of America recognizes professional competencies in a broad range of wine-related studies at both the Foundation and Advanced levels. Whether you are pursuing a career change or seeking to advance your career in the wine and food business, a Certified Wine Professional credential from the world’s premier culinary college provides rigorously tested evidence of wine expertise to employers and customers, while demonstrating a commitment to excellence in wine education. To learn more, visit www.ciaprochef.com/winestudies/ certification.html.

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PROFESSIONAL WINE CERTIFICATION

CERTIFIED WINE PROFESSIONAL™— ADVANCED LEVEL II

Preparing for the Certified Wine Professional Exam—Advanced Level II Skill Level: Advanced

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

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

PREPARING FOR THE EXAM

April 28, 2010; 8:30 a.m.–12:30 p.m., St. Helena, California Campus (Greystone), $75

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

• Revisit professional tasting technique and the principles of wine and food pairing.

• Review the techniques for writing a professional deduction of a wine tasted blind.

• Explore valuable test-taking strategies.

Cost of the one-day preparation program is $75 for students taking the exam the following day or $250 for students who opt for another examination date.

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

REGISTERING FOR THE EXAM

• Mastering Wine I

The Certified Wine Professional—Advanced Level II exam runs

• Mastering Wine II

from 9 a.m. to 1 p.m. on two consecutive days, and tuition is

• Sensory Analysis of Wine

$1,200. Upcoming exam date is April 29–30, 2010. To

• Professional Wine Service: A Practical Workshop

receive an application for the exam, call the CIA’s Professional

• Introduction to the Classic Wine Regions of Europe I

Wine Studies Office at 707-967-2568. Once your application

• Introduction to the Classic Wine Regions of Europe II • Tasting Terroir

is submitted, reviewed, and approved, you will receive an exam brief. We suggest applying as early as possible to secure your placement.

• The California Intensive • The Washington and Oregon Intensive

RECOGNITION

• The Spain Intensive

Successful candidates will receive a special Certified Wine

• The Bordeaux Intensive

Professional lapel pin and be awarded a “Certified Wine

• The Burgundy Intensive

Professional Advanced Level II—Certificate of Accom-

• The Rhône Intensive

plishment” from The Culinary Institute of America.

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

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KUDOS TO OUR NEW A.C.W.P.s!

Catherine Fallis, San Francisco, CA Joseph Kinahan, San Jose, CA Joelle Kurrus, Healdsburg, CA Mitsy Murata, Chiba, Japan Greg Rivera, Boca Raton, FL Luann Shapiro, Odessa, FL

WINE IMMERSION PROGRAMS

Career Discovery Boot Camp: Wine Studies

Wine Immersion

Skill Level: Foundation Nov. 16–20, 2009; 9 a.m.–4:30 p.m.*, St. Helena, California Campus (Greystone), $2,095 Feb. 8–12, 2010; 9 a.m.–4:30 p.m.*, St. Helena, California Campus (Greystone), $2,095 June 14–18, 2010; 9 a.m.–4:30 p.m.*, St. Helena, California Campus (Greystone), $2,095

If you love wine and have always wanted to be in the wine business, this exciting, information-packed course is for you.

You’ll experience sensational in-depth wine tastings with our renowned wine instructors and talented Napa Valley winemakers, and get the inside scoop about what goes on in the wine business. You’ll build your wine knowledge and explore all of the subtleties of this fascinating field. And you will: • Taste and evaluate wines as professionals do.

• Explore a Napa Valley vineyard and learn how viticultural techniques shape a wine’s flavor.

• Tour a working Napa Valley winery to taste and discuss current winemaking techniques.

• Analyze the philosophies behind successful wine and food pairing, and participate in tastings to illustrate such pairings.

Sept. 28–Oct. 28, 2009; St. Helena, California Campus (Greystone), $5,500, 153 hours, 15.3 CEUs Feb. 22–Mar. 24, 2010; St. Helena, California Campus (Greystone), $5,500, 153 hours, 15.3 CEUs

The 2009 Wine Immersion program consists of the following courses: • Professional Wine Service: A Practical Workshop (Sept. 28) • Sensory Analysis of Wine (Sept. 29–30) • Food and Wine Pairing Fundamentals (Oct. 1–2) • Mastering Wine I (Oct. 5–9) • Mastering Wine II (Oct. 12–16) • Introduction to the Classic Wine Regions of Europe I (Oct. 19–21) • Introduction to the Classic Wine Regions of Europe II (Oct. 22–23) • The Business of Wine: Understanding the Pipeline from Producer to Consumer (Oct. 26–28) The 2010 Wine Immersion program consists of the following courses: • The Business of Wine: Understanding the Pipeline from Producer to Consumer (Feb. 22–24)

• Visit a wine retail merchant and discover how the business of wine works, including wholesale and retail price structuring, basic media and promotional concepts, and wine’s path from the vineyard to the table.

• Sensory Analysis of Wine (Feb. 25–26)

• Understand proper wine service and etiquette.

• Introduction to the Classic Wine Regions of Europe I (Mar. 15–17)

*On the first day of this class, you’ll return to campus for dinner at the Wine Spectator Greystone Restaurant from 6–9 p.m.

As a participant in Career Discovery Boot Camp: Wine Studies, you will receive a copy of a book that will help you explore the world of wine and wine career opportunities.

WINE IMMERSIONS

FOR THE CAREER CHANGER

• Mastering Wine I (Mar. 1–5) • Mastering Wine II (Mar. 8–12)

• Introduction to the Classic Wine Regions of Europe II (Mar. 18–19) • Professional Wine Service: A Practical Workshop (Mar. 22) • Wine and Food Pairing Fundamentals (Mar. 23–24)

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

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FOUNDATION OF WINE COURSES

FOUNDATION OF WINE COURSES

Mastering Wine II Skill Level: Foundation

Mastering Wine I Skill Level: Foundation Oct. 5–9, 2009; 9 a.m.–4 p.m., St. Helena, California Campus (Greystone), $1,200, 32.5 hours, 3.25 CEUs Jan. 4–8, 2010; 9 a.m.–4 p.m., St. Helena, California Campus (Greystone), $1,200, 32.5 hours, 3.25 CEUs Mar. 1–5, 2010; 9 a.m.–4 p.m., St. Helena, California Campus (Greystone), $1,200, 32.5 hours, 3.25 CEUs May 3–7, 2010; 9 a.m.–4 p.m., St. Helena, California Campus (Greystone), $1,200, 32.5 hours, 3.25 CEUs

Mastering Wine I is an immersion in classic grape varietals with particular attention paid to enological and viticultural practices that shape those varietals. You will: • Learn professional tasting techniques and evaluation, including the key factors that make great wine great.

• Study primary fermentation, malolactic fermentation, sur lie aging, barrel aging, bottle aging, trellising, canopy management, clones, and rootstock.

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

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

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

Oct. 12–16, 2009; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $1,200, 32.5 hours, 3.25 CEUs Jan. 11–15, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $1,200, 32.5 hours, 3.25 CEUs Mar. 8–12, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $1,200, 32.5 hours, 3.25 CEUs May 10–14, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $1,200, 32.5 hours, 3.25 CEUs

Mastering Wine II is an immersion in key wine varietals with particular attention paid to enological and viticultural practices that shape those varietals. You will: • Examine the characters of several more of the world’s top classic varietals—specifically, Zinfandel, the aromatic whites (Riesling, Viognier, Muscat, and Gewürztraminer), and the leading Rhône varietals (Syrah, Mourvèdre, and Grenache)— and explore their histories and food compatibilities.

• Understand the impact that key enological decisions and techniques have on the flavors and style of a wine, such as cold fermentation, extraction regimes, fining, and filtering.

• Learn the steps that make up a vine’s life cycle, including the process of how grapes mature and the impact of vintage.

• Expand your wine vocabulary of professional tasting terms and refine your ability to put your sensory impressions and evaluation of a wine into words.

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

While not required, it is suggested that prior } Note: to enrolling in Mastering Wine II, students complete Mastering Wine I and/or Sensory Analysis of Wine.

Sensory Analysis of Wine Skill Level: Foundation Sept. 29–30, 2009; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $650, 12 hours, 1.2 CEUs Dec. 7–8, 2009; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $650, 12 hours, 1.2 CEUs Feb. 25–26, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $650, 12 hours, 1.2 CEUs Apr. 22–23, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $650, 12 hours, 1.2 CEUs

Sensory Analysis is an in-depth exploration of the visual, olfactory, and gustatory evaluation of wine. In this class, highly recommended for all wine and food professionals, you will use a “sense-by-sense” approach to systematically assess wine quality. You will also: • Observe the range of appropriate wine colors and learn the standards of clarity.

• Learn to recognize classic wine aromas and defects.

• Explore flavors and their interactions on the palate.

• Expand your ability to articulate what’s going on in your wine glass and learn the skills necessary to develop a tasting memory.

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Professional Wine Service: A Practical Workshop

Skill Level: Intermediate

Skill Level: Foundation

Oct. 19–21, 2009; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $895, 18 hours, 1.8 CEUs Mar. 15–17, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $895, 18 hours, 1.8 CEUs

Sept. 28, 2009; 9 a.m.–4 p.m., St. Helena, California Campus (Greystone), $250, 6 hours, 0.6 CEUs Mar. 22, 2010; 9 a.m.–4 p.m., St. Helena, California Campus (Greystone), $250, 6 hours, 0.6 CEUs June 7, 2010; 9 a.m.–4 p.m., St. Helena, California Campus (Greystone), $250, 6 hours, 0.6 CEUs

The great wine regions of Europe have shaped the way wine is perceived and produced around the world. Join this exploration of classic regions and classic wines from the Old World. During this course, you will: • Explore key wine-producing regions of France, including Champagne, Alsace, Bordeaux, Burgundy, and the Rhône Valley, as well as the classic wines of Germany’s most important regions such as the Mosel and Rheingau.

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

Proper wine service is a must for any wine, culinary, or hospitality professional. In this workshop, you will break down wine service, then put it all back together to discover just what it takes to serve like a pro. Through discussions, lectures, and role-playing, you will: • Examine professional wine service for every type of wine, from table and sparkling wines to dessert and fortified wines.

• Explore the correct glassware for every type of wine.

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

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

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

• Develop strategies for building a relationship and communicating with guests during wine service, including ways to approach guests who are unhappy with the wine ordered.

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

FOUNDATION OF WINE COURSES

Introduction to the Classic Wine Regions of Europe I

• Explore the best equipment for professional wine service, including glasses, ice buckets, corkscrews, and more.

• Learn how to correctly and elegantly decant a wine.

Introduction to the Classic Wine Regions of Europe II Skill Level: Intermediate Oct. 22–23, 2009; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $750, 12 hours, 1.2 CEUs Mar. 18–19, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $750, 12 hours, 1.2 CEUs

The complement to Understanding the Classic Wine Regions of Europe I, this course explores additional legendary European wines. In this course, you will: • Explore Italy’s classic regions of Tuscany (home of Chianti) and Piedmont (home of Barolo), gaining insight into the international success of the wines from these key areas.

• Discover two of the great “wine capitals of the world” located on the Iberian Peninsula; namely, Rioja in Spain and Porto in Portugal.

• Participate in tastings of wines from throughout these regions, examining the standards by which these classic European wines are evaluated so that you can assess them in the correct context.

Winemaking Basics Skill Level: Foundation June 8–10, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $895, 18 hours, 1.8 CEUs

If you want to understand and analyze how white and red table wines are made but do not necessarily have a scientific or winemaking background, this course is for you.

You’ll learn about the process from start to finish, from grape growing through harvest, fermentation, cellaring, blending, and bottling. You’ll also: • Examine how wine is made and conduct a small-scale, hands-on fermentation in the classroom by preparing yeast, inoculating grape juice, and taking frequent “stem readings” as the juice becomes wine.

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

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

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

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

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

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

• Study a few winemaking variations, including maceration carbonique, traditional methôde champenoise, harvest and ice wines, and fortified dessert wines such as Port and Sherry.

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WINES OF THE WORLD COURSES

WINES OF THE WORLD COURSES NEW! Trendsetters: Emerging Wines of Europe Skill Level: Intermediate Nov. 5–6, 2009; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $750, 12 hours, 1.2 CEUs Apr. 14–15, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $750, 12 hours, 1.2 CEUs

Among all the old wine regions of Europe, there are many whose wines have long been known only to the locals who grow the grapes and drink the wines. Times are changing, though. Gruner Veltliner, Falanghina, Inzolia, Albarino, Mencia, Nero d’Avola, Assyrtiko, Bobal—these are names of just a few of the grape varieties being grown and turned into exciting wines capturing the attention of today’s top wine professionals. In this class, you will: • Examine the factors behind the rapid rise in wine quality throughout many regions of Europe that, until recently, have had limited exposure on the world stage.

• Participate in tastings of wines currently among the trendsetting favorites of sommeliers, importers, and merchants throughout the U.S. and abroad.

• Discover the native, local grape varieties, some grown for centuries, that are now capturing the attention of talented winemakers throughout Europe.

• Explore regions of Europe from Sicily to Santorini, Rias Baixas to Alentejo, and Bierzo to Wachau and beyond as you taste why wines from these areas are gaining critical acclaim.

Students enrolling in this class should already have familiarity with European wine laws as well as approved appellation and classification systems for the major classic wine regions.

Tasting Terroir Skill Level: Advanced Feb. 8–11, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $995, 24 hours, 2.4 CEUs

Discover the critical viticultural influences and key techniques that ultimately impact the aroma, flavor, body, and style of any given wine and see how certain practices affect wine flavor. You will also consider the harvest, learning how to determine what constitutes perfect ripeness. Through lectures, field trips, discussions, and tastings, you will: • Study geology and soil.

• Discover the environmental influences on wine—temperature, sunlight, elevation, rainfall, wind velocity, frequency of fog, and many others.

• Learn to think like a viticulturist through visits and discussions and by systematically exploring the factors that make up a site and anticipating their effect on wine flavor, style, and quality.

• Participate in tastings to discover how wines reveal their origins.

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The California Intensive Skill Level: Intermediate Jan. 19–21, 2010; 9 a.m.–4 p.m., St. Helena, California Campus (Greystone), $895, 18 hours, 1.8 CEUs

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

• Look behind the scenes at what gives the wines their styles and personalities.

• Examine the geography, climate, key viticultural areas, and other defining characteristics of California.

• Understand the key enological and viticultural techniques employed in the region today.

The Burgundy Intensive

Skill Level: Intermediate

Skill Level: Advanced

Nov. 2–3, 2009; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $750, 12 hours, 1.2 CEUs Feb. 17–18, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $750, 12 hours, 1.2 CEUs June 1–2, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $750, 12 hours, 1.2 CEUs

Feb. 1–3, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $895, 18 hours, 1.8 CEUs May 24–26, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $895, 18 hours, 1.8 CEUs

For many around the world, the Napa Valley has become synonymous with world-class Cabernet Sauvignon. However, with its many viticultural areas, each characterized by varied terrain, soils, and climatic conditions, the Napa Valley has also earned accolades for a wide variety of other wines. In this course, you will journey into the world of Napa Valley winegrowing with an eye to understanding the influence of terroir, history, and culture on the region’s wines. You will:

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

Through discussions and lectures, you will: • Explore the history of the region and gain an understanding of how it developed under the profound influence of Benedictine and Cistercian monks and monastic thinking.

• Study the history and development of the Napa Valley as a world-class wine-producing region.

• Study the vast range of Burgundy wines from countless tiny appellations, looking at the characteristics that define wines from those appellations.

• Explore the diversity of soils and climate of each of the Valley’s 14 designated American Viticultural Areas.

• Examine the region’s geography and climate, with particular emphasis on its marginal climate and unique soils.

• Taste dozens of wines representing various interpretations of classic grape varieties such as Cabernet Sauvignon and Chardonnay as well as Pinot Noir and Syrah.

• Understand the key enological and viticultural techniques employed today.

• Experience tastings with Napa Valley winemakers while examining traditional and innovative viticultural and winemaking practices.

• Learn about the growth of organic and biodynamic grapegrowing techniques employed in the region.

The Washington and Oregon Intensive Skill Level: Intermediate Jan. 22, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $300, 6 hours, 0.6 CEUs

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

• Examine the unique geography, climate, and terrain of both states and the resulting impact on wine styles.

• Understand the key viticultural and winemaking techniques employed in Washington and Oregon today, and the influence of classic wine regions such as Burgundy.

WINES OF THE WORLD COURSES

The Napa Valley Intensive

• Learn the concept of multiple ownership of vineyards and how Burgundy’s classification system works.

• Consider Burgundy wines in the context of gastronomy.

The Bordeaux Intensive Skill Level: Advanced Jan. 25–27, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $895, 18 hours, 1.8 CEUs May 17–19, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $895, 18 hours, 1.8 CEUs

During this in-depth study of what is arguably the world’s most commercially successful wine region, you will not only look at what goes into making Bordeaux, but also examine the history of these wines from their beginnings through the creation of the grand chateaux to today.

Through extensive tastings, you’ll learn about the classic Bordeaux varieties and how they are traditionally combined in blends. In this course, you’ll: • Consider Bordeaux wines in the context of gastronomy.

• Look behind the scenes of Bordeaux wines—both traditional and avant-garde—and their distinct styles and personalities.

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

• Understand the key enological and viticultural techniques employed in Bordeaux today.

• Learn the region’s complex multiple classification systems and the laws by which the wines are governed.

•Experience the regions’ interpretations of signature varieties, including Pinot Noir and Cabernet Sauvignon, as well as rising stars such as Riesling. www.ciaprochef.com 73

WINES OF THE WORLD COURSES

The Rhône Intensive Skill Level: Advanced Jan. 28–29, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $750, 12 hours, 1.2 CEUs

The Rhône is the source of some of the most sought-after, intense, dynamic wines now coming out of Europe.

Through extensive tastings, you’ll explore both northern and southern Rhône and learn what makes each appellation and its wines unique. In this course, you will: • Study the Rhône Valley’s history from its beginnings as the first wine region in what is now France.

• Learn all about the Valley’s geography and climate, including the miles of riverbed rock that form the soil of Chateauneuf-du-Pape.

The Germany and Austria Intensive

• Understand the enological and viticultural techniques employed in the region today, including the controversial use of stems in winemaking.

Mar. 29–30, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $750, 12 hours, 1.2 CEUs

• Explore the amazing range of grape varieties grown here, from well-known varieties such as Syrah and Viognier to those that are lesser known, such as Mourvèdre, Grenache, Carignan, Roussanne, Marsanne, and Clairette.

The Italy Intensive Skill Level: Advanced Apr. 5–8, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $995, 24 hours, 2.4 CEUs

The scope of viticulture and winemaking in Italy is far-reaching. Through extensive tastings, you’ll look at Italian grape varieties—from major varieties to regional specialties—and consider Italian wines in the context of gastronomy. You will also: • Study Italy’s wine history, in particular its rise in the modern era from peasant winemaking to world recognition.

• Explore the vast range and characteristics of Italian wines.

• Examine the highly variable geography and climate of Italy.

• Understand the key enological and viticultural techniques employed today as well as historically in Italy.

• Study Italian wine law and the DOC, DOCG, IGT, and Super Tuscan designations.

Skill Level: Advanced

Having produced aristocratic wines of legendary status, Germany and Austria are classic wine regions to be sure.

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

• Understand the intricacies of German and Austrian wine law and the classification systems.

• Learn about the unique geography and climate of each country’s quality wine regions.

• Discover the viticultural and winemaking techniques required to produce wines of uncommon character.

• Explore the range of grape varieties grown in each country, from well-known ones such as Riesling to those that are less well-known such as Scheurebe.

The Australia and New Zealand Intensive Skill Level: Intermediate Apr. 19–20, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $750, 12 hours, 1.2 CEUs

These exciting regions are ripe with new wine and potential. In this in-depth exploration, you’ll take a taste tour through these two New World producers and gain valuable insight to take back to your organization. During this course, you will: • Delve into the history of Australia and New Zealand’s wine regions.

• Examine the regions’ terroir and the factors that give these wines their distinctive character.

• Consider the future of these areas and their impact on the global marketplace.

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Champagne in Depth

Skill Level: Intermediate

Skill Level: Intermediate

Feb. 4–5, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $750, 12 hours, 1.2 CEUs

Dec. 11, 2009; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), 6 hours, 0.6 CEUs, $450 Feb. 12, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), 6 hours, 0.6 CEUs, $450 June 7, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), 6 hours, 0.6 CEUs, $450

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

Have you ever tasted $1,000 worth of great champagnes side by side? In this exciting, in-depth champagne workshop, you will do that and more. You will also: • Learn what to look for in evaluating champagne.

• Examine all of the different types of champagne, from Blanc de Blancs to Rosé.

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

• Taste different dosage levels, from Extra Brut to Demi Sec, and thoroughly examine the differences between multivintage, vintage, and prestige cuvée styles.

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

• Understand Champagne’s unique geography, soil, and climate, and the techniques used to make the wine.

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

WINES OF THE WORLD COURSES

The South America Intensive

• Learn the precise differences between Champagne and sparklers from around the rest of the world.

• Examine champagne’s amazing versatility with a wide variety of foods.

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

The Spain Intensive Skill Level: Advanced Apr. 12–13, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $750, 12 hours, 1.2 CEUs

Spain is now generating waves of excitement over its vinous treasures. Through extensive tastings, you’ll compare the country’s phenomenal older wines (including Gran Reservas) to contemporary vintages. You’ll pursue an understanding of all of Spain’s leading regions—Rioja, Ribera del Duero, Priorat, Penedes, Rias Baixas, and Jerez—as well as many of the up-and-coming appellations, discovering what makes each unique. In this course, you will: • Explore Spain’s history as one of Europe’s top wine regions and examine the current revolution in Spanish wines and winemaking.

• Learn about its impressive geography and climate.

• Study the laws by which Spanish wines are governed.

• Examine Spain’s amazing range of grape varieties, from well-known ones like Tempranillo, to emerging varieties such as Albarino, and to lesser-known but exciting examples like Palomino and Xarello.

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WINE AND FOOD PAIRING COURSES

WINE AND FOOD PAIRING COURSES Wine and Food Pairing Fundamentals Skill Level: Intermediate Oct. 1–2, 2009; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $750, 12 hours, 1.2 CEUs Dec. 9–10, 2009; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $750, 12 hours, 1.2 CEUs Mar. 23–24, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $750, 12 hours, 1.2 CEUs May 20–21, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $750, 12 hours, 1.2 CEUs Please note that Wine and Food Pairing Fundamentals is conducted in the classroom. No cooking is involved (no chef’s uniforms/ knives necessary). It is highly recommended that students enrolling in this class already have command of basic wine sensory evaluation skills. The two-day Sensory Analysis (pg. 48) course provides a strong foundation in this area.

In this course, you’ll examine basic techniques for successful wine and food pairing. You will also: • Consider all flavor elements that make up a dish and study the elements that are most important when pairing the dish with wine.

• Taste and study examples of classical wine and food pairings.

• Learn how various components in a wine affect food flavor.

• Examine how various tastes such as sweetness, saltiness, and bitterness affect wine, and explore complementary and contrasting pairings.

Wine and Food Pairing for Chefs Skill Level: Intermediate Jan. 12–15, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $1,050, 24 hours, 2.4 CEUs May 3–6, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $1,050, 24 hours, 2.4 CEUs

Understanding flavor means food and wine flavors as well as how the flavors of each of these natural partners changes the other. This course for chefs and others with professional kitchen experience will delve deeply into wine and food compatibilities. During cooking and wine-tasting sessions, you will: • Learn to professionally analyze wine flavor and evaluate that flavor for its compatibility with a variety of foods.

• Explore the effect various cooking techniques have on the subsequent success of a wine and food match.

• Participate in wine and food pairings, while focusing on the specific elements of interaction between the two.

Skill Level: Advanced Dec. 15–17, 2009; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $995, 18 hours, 1.8 CEUs Mar. 30–Apr. 1, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $995, 18 hours, 1.8 CEUs

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

In this exciting class, you will: • Explore the dynamics behind successful pairings of wine and food and the factors that lead to those successes.

• Examine how the effectiveness of wine and food pairings is altered by changes in food preparation, cooking technique, wine variety and style, vintage, and even glassware selection.

• Study the flavor dynamics of wine and cheese courses.

• Practice the pairing of wines from around the globe with menus influenced by world cuisines and flavors.

• Discover creative ways to improve menu and wine list compatibilities.

• Formulate strategies for successful pairings when chiles, spices, herbs, and aromatics are used.

• Learn to design successful “winemaker dinners.”

• Address the challenges of pairing wine with Asian, Latin, and Mediterranean flavors, as well as with vegetarian dishes.

Chef’s uniforms and knives are necessary for this course.

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Advanced Wine and Food Pairing

Please note that this course is conducted in the classroom. No cooking is involved (no chef’s uniforms/ knives necessary).

Winning Wine Lists: Creating More Success for Your Business

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

Skill Level: Foundation

Skill Level: Foundation Oct. 26–28, 2009; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $795, 18 hours, 1.8 CEUs Feb. 22–24, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $795, 18 hours, 1.8 CEUs

How the wine business works today and the sweeping changes that are affecting it are the subjects of this unique course. Managing the costs involved in establishing a brand and bringing a product to market is challenging in today’s competitive landscape. During this course, you will: • Explore the dynamics of the global wine business and the position of the U.S. within it.

• Examine market segmentation from beverage wine to luxury wine and the profit picture of the various categories.

Nov. 9–10, 2009; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $450, 12 hours, 1.2 CEUs Apr. 26–27, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $450, 12 hours, 1.2 CEUs

For any top establishment—from fine dining to family restaurant—having a creative, profitable wine program is a must. It’s also a challenge to pull off. Through lecture and discussion, you’ll consider the etiquette between buyer and seller and learn to use suppliers most effectively. All the practical essentials are here too. No restaurant manager or wine buyer should miss this course, in which you will: • Consider the decisions behind creating an innovative, profitable wine program that underscores your concept and clientele.

• Examine wine lists, reserve lists, by-the-glass programs, and more.

• Interpret the latest production, sales, and demographic data from experts who track industry trends.

• Study the critical considerations for storage, inventory systems, and POS systems.

• Study the history, structure, and current status of the threetier system governing the distribution and sale of wine in the United States.

• Learn correct wine service and effective methods for staff training.

• Understand the costs and calculations affecting the price of wine.

• Discuss key issues facing the wine industry today and potential strategies required for success in the future.

BUSINESS OF WINE COURSES

THE BUSINESS OF WINE COURSES

• Explore ways of laying out a wine list, including graphic considerations.

• Delve into glassware—types, choices, and considerations for cleaning.

• Learn how to saber a bottle of sparkling wine.

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The Great Leap Forward Technology and Social Networking for Chefs

By Howie Velie, C.E.C.

ay back when, in the early 1990s, the hotel I was working for issued me a pager. I was completely astounded—I could not believe they wanted to have constant access to their chef or that it would really even be possible. It was, in fact, very possible and the pager would go off every now and again, especially when staff didn’t show up for work or the GM wanted to have my input on an issue. If I wasn’t at home, I would have to hunt for a pay phone to call in from.

(Remember pay phones?) At that time, cell phones and computers had not yet become ubiquitous in our society and we certainly didn’t have them in the kitchen.

W

Technology: Blessing and Challenge Fast forward to 2009. Today when you become the chef of just about any property, along with the keys it’s pretty much standard to receive a cell phone or handheld computer. These devices have already changed the way we do business. Recently, while I was working as the executive chef of a large resort property, I was taking part in a plate-up and my executive sous chef was running one of the restaurant’s busy lunches. We had just put a new menu in place and one of the dishes wasn’t quite working out. She had an idea of how to change the garnish for the dish, and sent me a couple of photos over her handheld—one of the dish as we had originally planned it and the other with her proposed change. The latter was a marked improvement, and we changed the dish on the spot—technology allowed us to fix a problem without having to meet face to face. Increasingly, technology also helps chefs handle day-to-day tasks more efficiently. We can write menus on property, order food, get news and weather updates, manage inventory, take photos of dishes as a visual reference for staff, and stay connected with the entire team.

However, the other side of the technological coin is that these same devices can be a great distraction to your team members. Many feel the need to be connected at all times, and that means texting, receiving

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calls, sending e-mails, and more…all while they’re on the clock. Establishing a policy requiring phones to be off and out of sight while working—except during scheduled breaks in designated break areas—is a good idea. Since this will likely be an ongoing challenge, it’s best to lead by example by leaving your personal electronic devices off and in your briefcase.

Getting the Word Out—For Free Because of the widespread acceptance and use of technology in the professional kitchen, the lines between our business and social lives are blurring a little bit. On any given day, you can chat with suppliers, chefs, and others who you’ve worked with over the years through Facebook, MySpace, or any of the hundreds of other social networking sites. I got into Facebook about six years ago because it was a good way to keep track of my kids, but I soon discovered that many of my colleagues were on it too. Now everybody I can think of—friends, colleagues, farms, restaurants, food corporations—has a page. The American Culinary Federation even got on board with its own social networking site called We Are Chefs.

Are you a member of Facebook or other social networking site? You should be—it’s easy and it’s free. Even if you’re a less-than-computer-savvy type like me, you can upload photos, create a blog, and connect with people you know—and, in turn, the people they know— with a minimal time commitment. Social networking is great for staying in touch with people you’ve worked with over the years. You can use these sites to run ideas by your peers, e-mail recipes and photos to fellow chefs for an objective critique, and share your views (or rants, as needed) via your blog. Facebook in particular has dozens of food-related groups that you can use to interface with colleagues, rather than having to go to a meeting that might be far away or held at an inconvenient time.

Facebook is also a great way to market yourself and your business. You can voice opinions about food trends, upload photographs of your food-related work, find a job, do fund-raising for a community organization you support, and more. The number of foodrelated businesses and restaurants on Facebook is growing rapidly. The French Laundry recently added a page that includes contact information, pictures, and menus. And even smaller businesses in my area have a page. Gray Horse Farm, purveyor of fresh eggs, milk, and meat, uses Facebook to reach out to its local customer base in the Clinton Corners, NY area without any undue cost. Even not-for-profits like the ASPCA have a presence on Facebook, which is a great vehicle for them to touch many people without having to dip into their advertising budgets. It’s all about getting the word out there, and Facebook broadcasts the word far and wide.

Staying Connected, for Business and Pleasure Here are a few examples of how some fellow chefs and I use the Internet and social networking: • My friend Beth Cantor, who is a human resources guru with Hyatt Hotels, has a Facebook page for the hotel’s HR Department. Many Hyatt locations as well as other hotel companies and individual hotel properties have a page for interacting with guests, travel agents, and prospective employees.

• I get regular postings from a placement service for chefs, www.chefs-jobs.com.

• I use the www.stumbleupon.com and www.gigachef.com sites to get industry-related news sent directly to my Facebook page.

• On WeAreChefs.com, I recently got re-connected with some chefs I had worked with years ago in Washington, DC. One of my friends and colleagues,

Check out Chef Velie’s faves: www.facebook.com www.myspace.com www.acfchefs.org www.wearechefs.com www.gigachef.com www.flickr.com www.stumbleupon.com www.twitter.com Chef David Ivey-Soto, started the process. He used Facebook to link with the We Are Chefs site and run for an ACF national office. Because of that, I was able to connect with many former colleagues and chefs through We Are Chefs and now interact with them via both social networking sites.

• Chef Michael Pardus from the CIA’s Hyde Park campus told me about a blog that his friend Michael Ruhlman writes. Via the blog, I was able to contact Michael Ruhlman on Facebook and talk to him about his new book, Ratios, which has great relevance to the ratios-based Skill Development classes I’m teaching!

• A foodie friend out in Seattle stays in touch with colleagues using Facebook from his BlackBerry (he doesn’t even own a computer). I can get updates from him on current food trends and new restaurants as I plan for a trip to the Pacific Northwest this summer.

• I even used the contacts I made through social networking sites to land my current position on the CIA faculty. I sent a message to a colleague in Virginia to ask him for a professional reference. He just happened to be on campus at the time taking a class and he was able to give an in-person reference on my behalf.

We’ve come a long way from pagers and pay phones.

I’m a big fan of technology and social networking; they’ve really made a difference for me. So don’t just think about getting connected online—take the leap!

Howie Velie is a lecturing instructor in culinary arts at the CIA and holds the Certified Executive Chef credential from the American Culinary Federation.

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MENUMASTERS ONLINE PROGRAMS

MENUMASTERS ONLINE PROGRAMS

Operational Strategies of Menu R&D Visit www.ciaprochef.com/menumasters for upcoming dates and pricing.

Menu Research and Development for Today’s Professional Menu successes—and failures—create system-wide impact in today’s multi-unit foodservice world. Risk and complex-

Build your knowledge of front-line operational logistics and food delivery systems. You’ll examine the factors relevant to menu research and development and the specific activities at each stage of the process. Topics include:

ity scale rapidly against a backdrop of shifting consumer

• Language and culture

needs, heightened competition, and operational logistics.

• Understanding the end user

With so much at stake, today’s menus must be engineered

• Unit capabilities

through a formal, ongoing, all-inclusive process.

• Food security

Working with foodservice segment leaders, the CIA has

• Using data—forecasting

developed the first and only industry standard for menu

• Using labor resources

research and development; an online educational opportu-

• Sourcing ingredients

nity for foodservice and hospitality professionals. Through

• Training and implementation

its programming, the MenuMasters Center teaches the

• Equipment and technology

strategy and tactics of “process collaboration” among the

• Finance basics

many professionals who plan, market, buy, sell, create,

• Food prepared “to go”

execute, engineer, source, package, and deliver a foodser-

• Gold standard commercialization

vice brand.

• Franchise issues

®

A single collaborative cycle begins with assessing a customer need and ends with delivery of a standardized

The Culinary Art of Menu R&D Visit www.ciaprochef.com/menumasters for upcoming dates and pricing.

plate presentation. In between, team members shepherd that need through six distinct steps, each of which depends on cross-discipline participation and understanding. Inside the Center’s Web-accessed “creative classroom”—featuring live interaction among students and faculty—each team member will learn the sensibilities of the other disciplines as well as enriching his or her own.

Gain a better understanding of the role of the culinary arts and foodservice professionals in a multidisciplinary newproduct development process as well as the culinary skills required for success. You’ll study topics that include: • Language and culture • Culinary fundamentals • Practical experience • Physiology of taste

Marketing and Consumer Behavior in Menu R&D

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

January 11, 2010; $895

• Creativity, and how it is incorporated

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

Topics include:

• Nutrition

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

• Presentation skills

Food Science and Technology Applications in Menu R&D Visit www.ciaprochef.com/menumasters for upcoming dates and pricing.

Get an introduction to the basic principles of food science and the critical role they play in menu research and development. You’ll explore topics such as: • Language and culture • Food chemistry • Food microbiology • Food processing basics—physics/engineering • Nutrition

} For more information or to register, visit www.ciaprochef.com/menumasters

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• Sensory science

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PROCHEF® TRAINING MATERIALS

Proven Techniques, Invaluable Training START INCREASING YOUR BOTTOM LINE TODAY! WHY CHOOSE PROCHEF TRAINING MATERIALS? Because The Culinary Institute of America is the source for in-depth culinary, baking and pastry, and front-of-the-house training materials, including: • Textbooks and Workbooks • DVDs • Foodservice Learning Solutions Training Guides • Downloadable Educator Lesson Plans, Menu Solutions Cookbooks, Management Case Studies, and Training Reinforcement Guides • Podcast Training

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

PROCHEF PODCAST TRAINING—GET TRAINING WHERE AND WHEN YOU WANT, RIGHT ON YOUR IPOD Most people think of their portable media player as strictly an entertainment device. Now with the CIA’s ProChef Podcast training, you can take your iPod, Zune, or other player to the next level and put it to work in your foodservice operation.

ProChef Podcast training allows not only training on the go, but also the ability to train live in the kitchen or on the floor, rather than in a classroom.

• Basic Kitchen Preparation—Learn techniques guaranteed to improve skills and increase production.

• Exceeding Expectations—Pick up service tips and techniques to keep your customers coming back.

• The Healthy Palate—Discover how to prepare food that is both healthy and flavorful.

• Bread and Baker—Apply the vast knowledge of Professor Calvel, a bread baker and educator for more than 60 years.

NEW! PROCHEF ESSENTIALS TRAINING—GIVE YOUR EMPLOYEES A COMPETITIVE ADVANTAGE The CIA’s new ProChef Essentials training packages offer the tools you need to enrich your staff members’ business, culinary, and baking and pastry expertise.

With ProChef Essentials, you’ll build a team of skilled employees who will make your operation more successful and make you a better manager. Choose from: • ProChef Culinary Essentials: Give your staff the solid foundation of knowledge and fundamental cooking skills required in today’s competitive industry.

• ProChef Baking and Pastry Essentials: Learn detailed methods and creative design concepts for preparing luscious pastries, baked goods, and spectacular sugar and chocolate showpieces that your customers will long remember.

• ProChef Front-of-the-House and Management Essentials: Enhance your employees’ command of front-of-the-house skills and knowledge so they can make the best possible impression on your customers.

For all the details, including pricing information, visit www.ciaprochef.com/fbi/packages.html.

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Get your staff excited about training—check out our ProChef Podcast training today! For more information, visit www.ciaprochef.com/fbi/podcasts.html.

GARDE MANGER DVD

CULINARY SKILL DEVELOPMENT BASIC KITCHEN PREPARATION DVD $99.95 Available in English or English with Spanish subtitles

All chefs can benefit from improving their skills and increasing their production—and in this DVD, you’ll learn 30 fundamental culinary techniques guaranteed to help you do both. Basic Kitchen Preparation brings you both traditional and contemporary methods straight from the classrooms and kitchens of the CIA, including:

$99.95

Composed Salads Contrasting colors, flavors, texture, heights, and temperature all play a role in the arrangement of a composed salad.

During this segment you will: • Practice techniques for preparing and presenting several kinds of composed salads.

• Receive tips for developing your own creations.

Condiments Condiments are the “workhorse” of garde manger—tart, spicy, or pungent, these items boost the flavor of any dish.

In this segment, you will:

• Vegetable Preparation—dicing and chopping, garlic and shallot roasting, and techniques using tomatoes, mushrooms, peppers, chiles, herbs, artichokes, and asparagus

• Learn the basic recipes for the five most commonly used condiments—mustard, ketchup, chutney, relish, and pickles.

• Flavor Enhancers—mirepoix and matignon, bouquet garni and sachet d’epices, brines, barbecue, marinades, dry rubs, and clarifying butter

• Discover effective ways to use condiments in hors d’oeuvre and appetizers.

• Ingredient Preparation and Handling—whipping cream and egg whites, rehydrating beans and fruits, folding, tempering, and pan-toasting

PROCHEF® TRAINING MATERIALS

TRAINING MATERIALS

• Explore variations on these recipes.

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

BASIC KITCHEN PREPARATION LEARNING SOLUTIONS DVD and CD-ROM

$150

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

THE BASICS OF SAUCE MAKING DVD

$99.95

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

THE BASICS OF SAUCE MAKING LEARNING SOLUTIONS DVD and CD-ROM

$250

This extended foodservice learning solutions package combines the training information in our Basics of Sauce Making DVD—Brown, White, Tomato, and Emulsion Sauces—along with a CD containing pre- and post-evaluation tests, outlined learning objectives, and module instructions for each session.

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

GARDE MANGER LEARNING SOLUTIONS DVD and CD-ROM

$150

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

CULINARY KNIFE KNOWLEDGE SERIES Knife Care DVD

$99.95

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

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TRAINING MATERIALS

COOKING METHODS SERIES

Knife Skills DVD

$99.95

Dry Heat Methods—Volume 1 Maximize profitability and yield through an increased knowledge of knife skills. Discover the fundamental techniques and money-saving procedures, including: • The Guiding Hand—learn the different holding styles • Vegetable Cuts—long, diced, shaped, and decorative • Fabrication—meat, fish, shellfish, and poultry • Knife Care Review—sharpening, sanitation, and types of knives

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

CULINARY KNIFE KNOWLEDGE LEARNING SOLUTIONS DVD and CD-ROM

$250

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

THE KNIFE SKILLS SERIES TOOL KIT CD-ROM

$24.95

Tools, large and small, are what make it possible for a chef to do the job well, and mastering knife skills is one of the hallmarks of a professional culinarian. Learning to handle knives with proper care and respect is a crucial part of culinary training.

The tool kit CD contains the following: • Knife Knowledge • Knife Skills • Fabrication

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DVD

$99.95

Grilling • Discover proper selection and preparation of foods for the grill.

• Learn the techniques for grilling vegetables and meat.

• Menu options for this technique include grilled vegetables and grilled lamb chops with caramelized garlic sauce.

Broiling • Study the basics of broiling.

• Examine how to broil both delicate fish and hearty meat.

• Explore various ways to check for doneness.

• Techniques for broiled steak and broiled lemon sole address the high heat of broiler rods.

Roasting • Gain knowledge on the principles of roasting.

• Learn how to create sauces from pan drippings.

• Explore the importance of the resting period.

• Recipes and techniques for this method include roasted chicken and roast beef au jus.

Braising • Review the fundamentals of this slow-cooking method.

• Learn how to select foods for baking.

• Discover seasoning and flavoring techniques.

• Savory menu items included in this section are baked eggs with ratatouille and baked salmon with a smoked salmon and horseradish crust.

• Principles of braising are covered with Yankee pot roast and braise romaine.

Stewing

Dry Heat Methods—Volume 2 DVD

$99.95

Sautéing

• Review how to select and prepare the equipment for stewing.

• Explore seasoning techniques for stewed dishes.

• Learn how to select the proper cooking liquid for the product.

• Learn the step-by-step process of sautéing.

• Explore the art of finishing, garnishing, glazing, deglazing, and plating a sautéed item.

• Classic sautéed recipes for this technique include veal scallopine marsala and trout meunière.

TRAINING MATERIALS

Baking • Examine the basics of baking savory items.

• The classic veal blanquette is presented in this section.

SPECIAL! COOKING METHODS DVD SERIES DISCOUNT Buy the three-part DVD series (Dry Heat Methods— Volume 1, Dry Heat Methods—Volume 2, and Moist Heat

Pan-Frying

Methods) at a discounted price. Only $275 (a $25 savings!).

• Explore the basics of pan-frying items ranging from vegetables to meats to poultry.

• Get tips on how to apply proper batters to food for frying.

COOKING METHODS LEARNING SOLUTIONS

• Properly coated and pan-fried recipes include pan-fried vegetables and Southern fried chicken.

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

Deep-Frying • Study the basics of deep-frying.

• Learn the importance of coating to optimize flavor.

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

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

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

• Stir-fried scallops are demonstrated in this section.

Moist Heat Methods DVD

$99.95

Steaming • Learn how to select and prepare foods for steaming.

• Capitalize on the health benefits of this low-fat technique.

• Beef and pork tamales and red snapper en papillote expand on the basic technique of this cooking method.

Submersion Cooking • Explore the various methods of submersion cooking.

• Examine how the cooking liquid enhances the flavor of the menu item as well as the sauce.

DVD and CD-ROM

$350

AMERICAN LAMB MAKES THE PLATE LEARNING SOLUTIONS DVD and CD-ROM

$50

American lamb offers a wide range of culinary possibilities no matter the foodservice venue. This package will help you to better familiarize your students and/or staff with this underutilized protein. You will: • Learn how to present lamb recipes as an entrée or an appetizer.

• Uncover American lamb’s versatility as an appealing and cost-effective offering in many styles of restaurants.

• Discover how to pair American lamb with all-American side dishes.

Highlights of the accompanying training CD include: • The classes of lamb, with quality and yield grades • Portion control and traditional cuts • A variety of recipes—mustard- & herb-crusted rack of lamb, beer-braised lamb shanks, and many more

• Examples include sea bass with watercress sauce, poached salmon with dill butter, and corned beef and cabbage.

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TRAINING MATERIALS

PORK: BEYOND THE CHOP LEARNING SOLUTIONS

MENU SOLUTIONS COOKBOOKS

DVD and CD-ROM

CD-ROM

$50

Pork is a popular menu item that is used in breakfast, lunch, entrée, and appetizer menus throughout all facets of the foodservice industry. This foodservice learning solutions package will assist in educating your students and/or staff about this popular versatile protein. You will: • Discover the versatility of the “other white meat.”

$24.95

Stay abreast of the industry trends with our menu solutions cookbooks and start sampling menu items from Latin America and the Mediterranean.

• Latin American Seafood Cooking: From Mexico to the

Caribbean • Small Dishes, Big Flavors: Great Tastes from the Mediter-

ranean

• Uncover the myths of pork.

• Learn how to use underutilized cuts of pork to lower your food costs.

FOODSERVICE MANAGEMENT

Highlights of the accompanying training CD include: • What to look for when buying pork • Understanding the underutilized cuts of pork • A variety of recipes—pan-smoked pork with mustard artichoke sauce, pork quesadillas with mango salsa, BBQ pork Cuban sandwiches, and many more

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

Educator Lesson Plan 1 CD-ROM

$49.95

RESTAURANT ECONOMICS—UNDERSTANDING “THE BUSINESS OF RESTAURANTS” DVD

$99.95

Presented by Gregory X. Norkus of Cornell University’s School of Hotel Administration, in conjunction with the CIA, this DVD focuses on the interplay among marketing, operations, and finance and the people who support them— management, guests, and owners. You will: • Examine the fundamentals of restaurant economics.

• Learn how to read, interpret, and prepare financial statements.

• Understand how to measure and communicate the financial condition of a restaurant.

• Discover how to drive a well-executed business plan.

• Olive Oils and Vinegars • Cooking with Herbs

RECIPE COSTING...THE BOTTOM LINE

• Sautéing, Steaming, Poaching, and Smoking

DVD

• Exploring Sweeteners and Discovering Cheese

Uncover the secrets of controlling food costs as you learn how to:

Educator Lesson Plan 2 CD-ROM

$49.95

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

CD-ROM

• Knife Knowledge • Knife Skills • Fabrication

• Price menu items and perform yield testing to determine total recipe cost.

• Establish standard recipes and portion sizes.

• Assess weight vs. volume, cost per unit, and edible portion quantity.

FOODSERVICE MANAGEMENT CASE STUDIES CD-ROM

Educator Lesson Plan 3 $36.95

$24.95

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

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$49.95

DVD

$49.95

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

During this DVD, your staff will: • Learn the proper way to open, present, and serve red, white, and sparkling wines.

TRAINING MATERIALS

WINE SERVICE FOR WAIT STAFF

• Examine the process for properly decanting red wine.

• Discover the way to retrieve a broken or pushed-in cork from a bottle.

• Gain an understanding of the “quadrant system” method of food and wine pairing.

• Learn the techniques for serving cheese tableside.

BACK- & FRONT-OF-THE-HOUSE TRAINING TOOLS CD-ROM

$49.95

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

FRONT OF THE HOUSE

• The Challenging Guest • Front-of-the-House Sanitation

EXCEEDING EXPECTATIONS: SERVICE TIPS & TECHNIQUES TO KEEP YOUR CUSTOMERS COMING BACK DVD

• Wine Service • Kitchen Calculations • Improving Your Bottom Line Through Upselling

$99.95

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

THE PERFECT MATCH: WINE AND FOOD DVD

$49.95

Using three different settings—fine dining, bistro, and patio— to emphasize the important role wine plays in the dining experience, this DVD gives you the opportunity to: • Study contrasting or complementary flavors, textures, and intensity.

• Discover the basics for guiding customers in making the perfect match of food with wine.

• Receive clear instruction on wine service.

• Learn the techniques for opening still and sparkling wines, the art of decanting wines, proper serving temperatures, and selection of appropriate glassware for wine service.

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TRAINING MATERIALS

BAKING AND PASTRY CHOCOLATE DECORATION TECHNIQUES WITH EWALD NOTTER DVD

$49.95

In part one of this DVD, Chef Notter teaches you the fundamentals of chocolate work, bringing all the information and techniques together as he: • Explains how chocolate is manufactured and tempered.

• Demonstrates the basics of spraying, cutting out shapes, and using plastic molds and transfer sheets.

• Creates bunnies and chicks, a swan, and Valentine and Christmas displays.

Stretch your creativity and build on the techniques you explored in part one. In part two, Chef Notter teaches you how to: •Make chocolate shavings, curls, and cigarettes.

• Pipe chocolate to make decorative filigrees and ornaments.

• Create several fanciful chocolate pieces-an owl, a rooster, and a hat.

TECHNIQUES OF HEALTHY COOKING

SUGAR DECORATION TECHNIQUES WITH EWALD NOTTER DVD

$49.95

THE HEALTHY PALATE DVD

$99.95

The chefs, nutritionists, and researchers at the CIA take a fresh look at how to prepare food that is both healthy and flavorful. The Healthy Palate combines information from the Harvard School of Public Health, the USDA, and the Mediterranean diet. Specific topics include: • The Engine—Find out how the body uses food as fuel.

• Boil sugar to prepare it for handling.

• Cast, pull, and pour sugar into a Valentine heart, an Easter display, and a variety of flower displays.

And, in part two you will:

• Phytonutrients and You—Discover the sources, uses, and substitutions of phytonutrients.

• Learn how to blow sugar and add color and embellishments to your sugar pieces.

• Good Fat, Bad Fat—Explore monosaturated, polysaturated, and trans-saturated fats.

• Store and transport finished works.

• Design and create centerpieces.

• Carbohydrates & Grains—Study carbohydrates sources and grain substitutions.

NEW! GLUTEN-FREE BAKING

• Where’s Protein?—Uncover the various sources of protein.

DVD

• Successful Solutions—View “healthy” menu options right off the menus of successful restaurants.

In this companion to Gluten-Free Baking (page 91), CIA Chef Richard Coppedge shows you how to employ his five unique flour blends to create delicious gluten-free baked goods. Highlights of the DVD include flour-blend handling and storage, thickening soups and sauces using gluten-free roux, and step-by-step instructions for preparing molten lava cakes, 1-2-3 cookie dough, pizza crust, pancakes, pie dough, and bagels.

The Healthy Palate also includes cooking demonstrations for the following topics—Healthy Beginnings, Beyond Brown Rice, Beyond Sauté, and Fruit and Beyond.

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The most stunning showpieces and creations start with basic sugar technique. In the first segment of this two-part DVD, Chef Notter teaches you the proper way to:

$24.95

DVD

$49.95

CAPTIVATING CONFECTIONS SERIES Filled Chocolates DVD

You too can produce your own high-quality breads and pastries in this two-part series featuring fundamental baking techniques. In the first part of this DVD, you will: • Study the 12 steps of bread baking.

• Examine ingredients and equipment needed for lean doughs.

• Learn the straight-dough mixing method for lean dough.

• Discover shaping and scoring techniques for a variety of breads, including round loaves, baguettes, pan bread, and dinner rolls.

In part two, you will: • Learn the proper techniques, key ingredients, and formulas used in producing laminated doughs.

• Discover mixing, rolling, and shaping methods for creating a selection of laminated products, including turnovers and bouchées.

• Find out how to evaluate quality in your finished baked goods.

MERINGUE, VANILLA SAUCE, AND PASTRY CREAM DVD

$49.95

Egg whites can be beaten to a foam to use as a leavener or lightener. Meringues are made by incorporating enough sugar to both stabilize and sweeten the foam. In this DVD, you will: • Explore the techniques and preferred methods for creating common, Swiss-style, and Italian-style meringue.

• Learn both classic uses of meringue as well as innovative presentations.

• Gain helpful tips on producing, storing, and evaluating this fundamental component of the professional baker’s art.

The difference between a plain baked item and a fancy pastry often relies on the presence of an icing or filling, or a sauce or a glaze. In this section you will: • Explore the techniques and basic recipes for these staples of fine pastries.

• Learn the quality standards for evaluating vanilla sauce and pastry cream.

$75

• Discover the proper way to melt, temper, handle, mold, and decorate chocolates.

• Explore the artistry of piping, filling, and sealing chocolates.

• Learn to create high-quality chocolates.

Hand-Formed Chocolates DVD

$75

TRAINING MATERIALS

THE BASIC STEPS OF BAKING BREAD AND LAMINATING DOUGH

• Learn the art of preparing cream ganache and butter ganache.

• Discover the finer points of working with chocolate and all the steps in making truffles, as well as knackerli and rochers.

Brittles & More DVD

$75

• Create a variety of liquid, soft, and firm candies such as caramels, nut brittles, dragées, and fondant.

• Develop useful candy-making techniques and methods.

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

One-on-One with the Chefs Go behind the scenes and obtain even more knowledge on tempering, molding, blushing, drizzling, and preparing cherry-filled chocolates with extended lessons from the chefs.

CIA Chef Interviews Get an insider’s view of the world of confections through in-depth interviews with CIA baking and pastry instructors.

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

CAPTIVATING CONFECTIONS LEARNING SOLUTIONS DVD and CD-ROM

$250

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

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TEXTBOOKS

TEXTBOOKS FROM THE CULINARY INSTITUTE OF AMERICA Kitchen Pro Series: Guide to Meat Identification, Fabrication, and Utilization Hardcover

$74.95

In this user-friendly, full-color text, CIA Chef Thomas Schneller provides a close examination and explanation of the craft of butchery. This definitive guide offers: • Practical information on purchasing and fabricating beef, pork, veal, lamb, game, and exotic meats • Helpful storage information • Basic preparation methods and recipes to give professional and home chefs the information they need to produce wellprimed cuts of meat

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

$74.95

Throughout this lavishly illustrated text, The Culinary Institute of America’s Chef Mark Ainsworth offers professional and home chefs a satisfying alternative to meat by educating them about: • Purchasing and properly fabricating fish and shellfish • Basic preparation skills and storage tips for the fish kitchen • Using the recipes included to prepare healthy and delicious fish and seafood dishes

WineWise Hardcover

$29.95

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

The book is peppered with tips and advice that you’ll find nowhere else—surprising insights that encourage you to step off the beaten path and explore all that the world of wine has to offer. To help you in your journey, the authors offer their own personal lists of great “WineWise” bargains—more than 650 mostly $15-and-under bottles from around the world.

With this cornucopia of terrific choices and savvy guidance, WineWise gives you everything you need to boost your wine IQ and get more pleasure out of every bottle you drink.

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Frozen Desserts Hardcover

$60

Frozen desserts have long been a key part of every pastry chef’s repertoire, and recent innovations such as the Pacojet have expanded today’s frozen dessert options. Offering comprehensive coverage of ingredients, theory, techniques, and formulas, this unprecedented guide explains how to produce the full range of today’s frozen desserts using both classic and modern methods.

Illustrated throughout with 125 striking full-color photographs, Frozen Desserts provides a thorough foundation in every aspect of frozen dessert making. From yuzu sorbet with cotton candy and black sesame seeds to frozen praline parfait with hazelnut mascarpone gâteau, these stellar creations exemplify the range of frozen dessert possibilities available today.

Catering—A Guide to Managing a Successful Business Operation Hardcover

$45

This invaluable reference provides all the information caterers and would-be caterers need to set up and run a successful catering operation. From launching the business, establishing pricing, setting up a kitchen, staffing, and marketing to planning events, organizing service, preparing food, managing the dining room and beverages, developing menus, and troubleshooting problems, Catering provides detailed guidance on every aspect of the business. Supported by more than 50 photographs and 30 illustrations, this must-have guide is perfect for anyone who wants to succeed in the highly competitive world of catering—one of the fastest-growing segments of the restaurant industry.

Gluten-Free Baking with The Culinary Institute of America

Paperback

Paperback

$29.95

At Your Service is a guide foodservice professionals can rely on to help them develop and improve hospitality and service, and achieve exceptional results in mid- and upscale dining establishments. Through lively and engaging discussions, readers will learn the ins and outs of running a successful front-of-the-house operation: taking reservations and greeting guests, basic service, table-side service, beverage service, and building and maintaining a good relationship between the front and back of the house staff. Real-life situations and industry anecdotes also cover potential problems and challenges that all restaurants are sure to face.

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

$70

This latest edition of Baking and Pastry is an essential resource for anyone who wants to create professional-caliber baked goods and desserts. The text offers: • Detailed instructions on basic techniques along with 625 standout recipes, from yeast breads and custards to frozen desserts, pies, cakes, and chocolates and confections.

• Color photographs and illustrations—more than half of which are all-new • New step-by-step methods for core baking techniques • Expanded coverage of vegan and kosher baking, petit fours and other mini desserts, plated desserts, decorating principles and techniques, and wedding cakes

Chocolates & Confections: Formula, Theory, and Technique for the Artisan Confectioner Hardcover

$65

Chocolate and candy making is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science, as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confections, jellies, and nut center and aerated confections.

$18.95

In past years, people with gluten sensitivities had to give up their favorite wheat-based foods like cinnamon buns, French bread, pizza, and bagels. But thanks to the CIA’s Chef Richard Coppedge, that’s no longer the case. This book and the companion DVD (page 88) show people with celiac disease and gluten sensitivities—as well as professionals who want to offer baked goods to customers living a gluten-free lifestyle—how to bake classic favorites using alternatives to gluten.

TEXTBOOKS

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

Features include Chef Coppedge’s five gluten-free flour blends, tips on working with and storing gluten-free baked goods, and more than 125 recipes.

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

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

Culinary Math, Third Edition Softcover

$35

Discover proven methods for understanding foodservice math and using it appropriately. Shows how to: • Calculate yield percentage.

• Determine costs, edible portion costs, and recipe costs.

• Find out the amount of a product needed for a particular use.

• Carry out conversions for purchasing and food costing.

• Understand and use kitchen ratios.

• Convert U.S. measures and metric units.

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TEXTBOOKS

Exploring Wine, Second Edition Hardcover

$60

This definitive text from CIA wine instructors will demystify the world of wine for you. With this book, you will: • Examine the business of wine—purchasing, storing, developing a wine list, and service.

• Explore the process of making wine.

• Discover the major wine-producing regions of the world.

• Learn the most appealing wine and food pairings.

Exploring Wine Instructor’s Manual Softcover

$22.50

This companion to Exploring Wine includes: lecture outlines, critical-thinking problems, and words of wisdom.

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

$70

Garde Manger has been thoroughly revised to reflect the latest trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, “action” buffet stations, and ice carving. With more than 540 recipes—including 100 created new for this edition—and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, it’s an indispensable reference for culinary students and working chefs everywhere.

The Professional Chef®, 8th Edition Hardcover

$70

The Professional Chef ® includes essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. An unrivaled reference and source of inspiration for the serious cook, this newest edition includes:

Softcover

$24.95

What are the essential knives that cooks must own, and what are the proper techniques for using them? And how do cooks make the most of other tools, such as peelers, pitters, and Parisienne scoops? This reference provides the answers. Illustrated throughout with more than 100 photographs, the text offers a complete course in knife skills as well as guidance on using a wide array of other kitchen tools and gadgets. It also features advice from real-world chefs on choosing, using, and caring for knives, as well as detailed cutting techniques for all kinds of foods.

The Professional Chef’s® Techniques of Healthy Cooking, Third Edition Hardcover

$65

This completely updated guide to healthy cooking is indispensable in today’s health-conscious world. Drawing on the latest dietary guidelines, the book provides detailed nutrition information and more than 400 delicious, healthy recipes, including 100 that are brand new to this edition.

Throughout, nearly 150 vibrant, all-new color photographs showcase finished dishes and illustrate techniques and equipment.

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

$29.95

As competition for customers is constantly increasing, contemporary restaurants must distinguish themselves by offering consistent, high-quality service. This second edition of the most comprehensive guide to service and hospitality on the market explores:

• More than 130 basic recipe formulas that illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes

• How to address the service needs of a wide range of dining establishments, from casual and outdoor dining to upscale restaurants and catering operations

• Nearly 650 all-new, full-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink

• Training and hiring staff, preparation for service, front-door hospitality, and money handling

• An exploration of the culinary traditions of the Americas, Asia, and Europe, with full-color photographs of commonly used ingredients and maps of all the regions

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

• Styles of modern table service, the relationship between the front and back of the house, and much more

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Increase Your Guest Check Average Tempting Breads and Desserts Can Give Your Business a Boost nspire your customers to spend a little bit more each time they visit by adding a new selection of breads and desserts to your menu, such as these from our newly released second edition of Baking and Pastry: Mastering the Art and Craft.

I

GRISSINI Makes 8 pounds, 8 ounces 5 pounds high-gluten flour 11⁄4 ounces instant dry yeast 36 fluid ounces milk, room temperature 12 ounces butter, soft 3 ounces olive oil 2 ounces salt 11⁄2 ounces malt syrup Olive oil, for brushing (as needed) Optional garnishes: coarse salt, poppy seeds, sesame seeds (as needed) Combine the flour and yeast; set aside. In a mixer, add milk, butter, olive oil, salt, and malt and then add the flour and yeast. Mix on low speed with the dough hook attachment for 4 minutes and on medium speed for 3 minutes. The dough should be very stiff. Let the dough rest for 15 minutes.

Bulk ferment the dough until nearly doubled, about 30 minutes.

Line sheet pans with parchment paper.

Using a rolling pin, roll the dough into rectangles 12 inches long and the width of the rollers on a pasta machine.

Starting with the rollers at the widest opening and resetting them to the next setting after each complete pass, roll the dough through the pasta machine until it is the desired thickness, about 1⁄4 inch or setting number 5 on most pasta machines. Trim one short edge to even it; this is the edge that should be fed into the pasta machine.

Using the fettuccine cutter attachment or by hand, cut the dough lengthwise into strips 1⁄4 inch wide. Lay the strips crosswise on the parchment-lined sheet pans, making sure they do not touch. Brush the strips lightly with olive oil.

Proof, covered, until the dough rises slightly, about 30 minutes. Brush the grissini lightly with olive oil and scatter with salt and any optional garnishes.

Bake in a 360-degree F convection oven until the grissini are golden brown, 8 to 12 minutes. Cool completely on racks.

Note: In the first step, just after mixing, you may add inclusions such as cheese, sun-dried tomatoes, herbs, or roasted garlic. Just make sure any inclusions are finely chopped.

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APPLE STRUDEL Makes 2 strudels; 24 servings 5 pounds Granny Smith apples 4 ounces raisins 8 ounces Cinnamon Sugar (recipe follows) 6 ounces dried bread crumbs 8 ounces butter, melted 1 pound, 12 ounces Strudel Dough (recipe follows) Peel and core the apples. Cut into slices 1â &#x201E;4-inch thick and toss with the raisins and cinnamon sugar.

Toss the bread crumbs with 2 ounces of the butter.

Cover a work surface with a large linen cloth and dust the cloth with bread flour. Divide the dough in half, set one portion aside, and cover. Roll the other portion into a rectangle measuring 12 by 18 inches on the floured cloth and let the dough relax for 15 minutes, covered or buttered to prevent drying.

To stretch the dough, work with two people on opposite sides of the table. Place your hands under the dough and begin to lift and stretch it from the center out. Continue stretching until the dough is very thin and almost transparent.

Brush the dough with 4 ounces of the remaining melted butter. Sprinkle half the bread crumbs evenly over the entire surface of the stretched dough and then place half of the sliced apples in a strip along one of the edges of the dough. Roll up the dough, starting by lifting up one edge of the linen, then continuing to use the linen to help you roll so that the pastry forms a tight log. Transfer the strudel to a sheet pan and repeat with the remaining dough and filling.

Brush the tops of the strudels with the rest of the melted butter. Vent the tops of the strudels by making a 1-inch cut in the dough at 2-inch intervals.

Bake at 350 degrees F until light golden brown, about 25 minutes. Serve immediately.

CINNAMON SUGAR Makes 9 ounces 8 ounces sugar 1 ounce ground cinnamon Blend the sugar and cinnamon until fully combined. Store in an airtight container at room temperature.

STRUDEL DOUGH Makes 1 pound, 12 ounces 1 pound bread flour 11â &#x201E;2 teaspoon salt 13 fluid ounces water 21â &#x201E;2 ounces vegetable oil Vegetable oil, for coating (as needed) Sift together the flour and salt. Transfer to the mixer. Add the water and oil and blend on low speed using a dough hook attachment until just blended. Mix on high speed until the dough is smooth, satiny, and very elastic, about 10 minutes.

Turn out the dough onto a work surface and gather it into a ball. Rub it with oil and wrap in plastic wrap. Let the dough rest at room temperature for 1 hour, or refrigerate it overnight before using. Allow the dough to come to room temperature before stretching.

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®

12th Annual Worlds of Flavor International Conference & Festival The Culinary Institute of America at Greystone | Napa Valley, CA

Frontiers of Flavor

Street Food

World Comfort Food November 12-14, 2009

Discover the Fast Casual, Slow Savory, and “Big Value” Culinary Traditions of Asia, the Mediterranean, and Latin America

Register today: 1-800-888-7850 www.ciaprochef.com/wof2009 More than 60 presenters from around the world, including: Paul Bartolotta, Las Vegas | Rick Bayless, Chicago | Musa Dagdeviren, Istanbul Carmen Degollado, Mexico City | Mourad Lahlou, San Francisco | Masaharu Morimoto, New York City Charles Phan, San Francisco | Suvir Saran, New York City | K. F. Seetoh, Singapore and many more from Vietnam, Thailand, India, Peru, Spain, Greece, Italy, and other food cultures

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TUITION REFUND POLICY

BY PHONE: Call 1-800-888-7850 or 845-452-2230 during

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

business hours (8 a.m.–6 p.m. EST). Please have your completed registration form and gift certificate or credit card information ready when you call. We accept Visa, MasterCard, American Express, and Discover.

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

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

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

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

VIA THE INTERNET: Log on to our Web site at www.ciaprochef.com to register for any of our programs.

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

REGISTRATION INFORMATION

HOW TO REGISTER FOR COURSES

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

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

WEB REGISTRATION DISCOUNT The CIA is proud to offer a Web Registration Policy. Available to participants seeking professional development courses, this exciting offer grants a 10% discount when registering on our Web site at www.ciaprochef.com. Please note that this discount does not apply to Professional Wine Studies courses.

COURSE CANCELLATIONS/CHANGES The CIA reserves the right to cancel or limit the size of any class and to alter its curriculum, course dates, instructor assignments, tuition, fees, and policies. Occasionally, enrollment for a course is low and it becomes necessary for us to cancel the course. We apologize for any inconvenience a cancellation may cause and will make every effort to reschedule the course or make other arrangements for you.

We suggest you make travel arrangements after you have received your course confirmation. In addition, the CIA reserves the right to alter course times (from a.m. to p.m. or vice versa) up to three weeks before the class start date.

Please check our course listings at www.ciaprochef.com for the most up-to-date class information.

EDUCATIONAL RIGHTS AND PRIVACY The Culinary Institute of America maintains a complete and confidential record of all Continuing Education course activity for each student. We do not release confidential academic or personal information, except under conditions permitted by law, without the student’s written permission.

An official transcript is available to students within three weeks of receipt of a written request to the Vice President of Continuing Education, The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538-1499.

TOOL KIT Professional tools are recommended for our programs.

Continuing Education students may purchase the CIA Masters Collection® Knife Kit at a special price exclusively for CIA professional development students.

The kit includes: • 8" Chef’s Knife • 10" Slicing Knife • 31⁄2" Paring Knife • Sharpening Steel • 14" Wooden Stirring Spoon • Chef’s Spatula • 12" Flexible Balloon Whisk • Peeler • Bench Scraper • 10" Offset Metal Spatula • Locking Tongs • 6-Piece Measuring Spoon Set • Analog Thermometer • Cutlery Use and Care Booklet • Backpack with Travel Cutlery Roll Retail Price: $507

Your Price: $425

To order a tool kit, Hyde Park students should call the CIA at 1-800-888-7850. Greystone students should call the Spice Islands Marketplace (campus store) at 707-967-2309.

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GENERAL INFORMATION

ABOUT THE CIA

STATEMENT OF ACCREDITATION

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

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

MISSION STATEMENT The Culinary Institute of America is a private, not-for-profit college dedicated to providing the worldâ&#x20AC;&#x2122;s best professional culinary education.

Excellence, leadership, professionalism, ethics, and respect for diversity are the core values that guide our efforts.

We teach our students the general knowledge and specific skills necessary to live successful lives and to grow into positions of influence and leadership in their chosen profession.

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

Although the CIA exceeds the minimum standards, the State of California requires that registered programs include the following statement.

We are registered with the State of California. Registration means we have met certain minimum standards imposed by the state for registered schools on the basis of our written application to the state. Registration does not mean we have met all of the more extensive standards required by the state for schools that are approved to operate or licensed or that the state has verified the information we submitted with our registration form.

The CIA is also accredited by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT). The Culinary Institute of America at Greystone is recognized by the ACCSCT as a branch of the CIA, Hyde Park, NY.

St. Helena, CA 94574 The Culinary Institute of America, San Antonio 312 Pearl Parkway, Building 3 San Antonio, TX 78215

NONDISCRIMINATION STATEMENT The Culinary Institute of America does not discriminate on the basis of age, color, creed, disability, marital status, veteran status, national origin, race, sex, or sexual orientation.

This policy is followed with respect to programs, services, activities, admission of students, hiring of faculty and staff, the awarding of scholarships and prizes, and admittance to functions and activities. Admission to The Culinary Institute of America, all scholarships and loan programs, housing accommodations, awards, promotions, graduations, and certifications are administered in full compliance with applicable law.

Information related to tuition charges, fees, and length of comparable programs at other institutions may be obtained from the ACCSCT at: Accrediting Commission of Career Schools and Colleges of Technology, 2101 Wilson Boulevard, Suite 302, Arlington, VA 22201.

Phone: 703-247-4212.

The Culinary Institute of America at Greystone was licensed to operate by the Bureau of Private Postsecondary Vocational Education (BPPVE), which was closed by a sunset clause from the California State Legislature in June 2007. At that time, the CIA signed a voluntary agreement to comply with all rules and regulations as they existed, for the purpose of ensuring continued student protection.

CIA FACULTY For information on the CIAâ&#x20AC;&#x2122;s internationally recognized faculty, visit www.ciaprochef.com.

98 1-800-888-7850

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

GENERAL INFORMATION

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

CONTINUING EDUCATION UNITS (CEUs)

sands of students each year in our degree,

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

certificate, professional development, and food enthusiast programs.

If you’d like to further support CIA students, please visit www.ciagiving.org.

INSTRUCTOR NON-ENDORSEMENT STATEMENT OBTAINING STUDENT RECORDS The CIA maintains student records for at least seven years.

To obtain a copy of your records, please mail your written request to: The Culinary Institute of America, Attn.: CE Customer Service Department, 1946 Campus Drive, Hyde Park, NY 12538-1499, or send via fax to 845-451-1048.

Instructors of the CIA do not have any proprietary interest in the equipment or products used in our classrooms.

The use of products does not imply endorsement.

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

EQUIP YOUR KITCHEN WITH “MASTERS” PIECES THE CIA MASTERS COLLECTION As you know from years of experience, having the right tool can make all the difference in your efficiency and effectiveness in the kitchen, your enjoyment of the craft, and indeed, your finished dish. So why not use products developed and tested by some of the most experienced and knowledgeable chefs in the business—ACF-Certified Master Chefs?

The Culinary Institute of America’s Masters Collection® is a selection of tools designed with hands-on involvement from the college’s faculty of Certified Master Chefs, so you know they’re of the highest quality and performance. Our product collections include: • Cookware • Cutlery • Bakeware • Utensils • Gadgets and Tools • Timers, Scales, and Thermometers Equip yourself with the right tools for any culinary job. To purchase CIA Masters Collection products, locate a retailer, or learn more, visit www.ciacook.com.

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

For Your Information COURSES AND TRAINING MATERIALS 1-800-888-7850 845-452-2230 RESTAURANT RESERVATIONS Hyde Park 845-471-6608 Greystone 707-967-1010 THE CRAIG CLAIBORNE BOOKSTORE Hyde Park 1-800-677-6266 SPICE ISLANDS MARKETPLACE Greystone 707-967-2309 WEB SITE www.ciaprochef.com

Hyde Park

Greystone

San Antonio

Make Your Fortunes Rise Our baking and pastry courses are the ideal starter Ramping up your baking and pastry skills is a great career- and earnings-enhancing move.

If you’re a chef, being able to create your own breads and desserts can make you more valuable to your employer and more marketable when it’s time to move on.

And if you’re already a baker or pastry chef, you know that in this field, you’re never done expanding and deepening your skills.

Look inside for details on upcoming courses, including: The Art and Science of Artisan Bread Baking Cakes, Tortes, and Tarts Chocolates and Confections Gelato, Sorbet, and Ice Cream Gluten-Free Baking Specialty and Hearth Breads …and many more Register Today!

CIA Baking and Pastry Courses 1-800-888-7850 www.ciaprochef.com