ISSUE 20 Culinary Arts | Wine Studies | Baking and Pastry ... · ISSUE 20 Culinary Arts | Wine...

ISSUE 20 Culinary Arts | Wine Studies | Baking and Pastry Arts | Culinary Technology | R&D

January–August 2013 www.ciaprochef.com

The ProChef JournalProfessional Development and Certification

®

FeaturesYour Intuition Most Likely Fails You 8It All Started with 12,000 Francs 11Precision Cooking 12Texture 15Sous Vide and Food Safety 16One Lump or Two? 22Spring Easter Breads 25Biodynamic Viticulture 28Leadership and Innovation for

the Professional Chef 30Get Social! 32The Story of Storycellars 38The Power of ProChef 41Embracing Sous Vide 55Captivating Confections 82

Certifications and CoursesCourse Calendar 3Required Skill Levels 6ProChef Certification Program 42

ProChef Level I Courses 44ProChef Level II Courses 47ProChef Level III Courses 50

World Cuisine Courses 52Culinary Technology Courses 54Specialized and Advanced Courses 56Baking and Pastry Courses 58Menu R&D Online Courses 60Professional Wine Studies and Certification 61

Training Materials and Textbooks 74Registration and Course Information 89About the CIA 91

The ProChef® JournalDecember 2012, Issue 20Published by The Culinary Institute of America1946 Campus Drive, Hyde Park, NY 12538-1499

Photography: Roger Ball, Faith Echtermeyer, Keith Ferris, Ben Fink,Phil Mansfield, Terrence McCarthy, Chas McGrath, PolyScience,Anne Rettig, Antonio Tahhan, David Wakely, and Michael White

©2012 The Culinary Institute of America

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WEB: Visit www.ciaprochef.com PHONE: Call 1-888-851-3313FAX: 845-451-1078MAIL: Accounts Receivable, The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY12538-1499IN PERSON: See a Continuing Education customer service representative at our New York, California, orTexas Campuses. PLEASE NOTE: Course availability, dates, and timesare subject to change. For the most up-to-date classinformation, please visit www.ciaprochef.com.

HOW TO REGISTER WE’RE HERE TO HELP Do you have questions about our courses, ProChefCertification, or your professional developmentgoals? We’d love to hear from you! Brad Barnes, CMC, senior director—continuing education

[email protected] or 845-451-1613Diana Delonis, director—education support

[email protected] or 707-967-2497David Kellaway, CMC, managing director—CIA, San Antonio

[email protected] or 210-222-1113

The impact of sous vide and precision temperature cooking

on our industry has been nothing short of profound. It’s true

that the concept requires cooks to generate a tremendous

amount of documentation, something we are typically unac-

customed to and may initially resist. But the paradigm shift

in the areas of operational intelligence, systems, and proce-

dures is a real positive for our industry. The need to work in

a more controlled environment pushes us to strive for stan-

dardization. It also opens new doors for creativity and

exploring the way food reacts to heat.

Along with the advent of these recent changes, the past 10

years have been a time for some of the age-old practices of

cooking to be questioned and challenged. Whether it has

been through endless restaurant notes documenting what

we’re doing in the kitchen, books filled with revolutionary

new ideas, or the calculated creativity of many of today’s

incredible culinary talent, we have teased ourselves into a

serious exploration of our craft. And we are emerging

stronger, more concise, and better positioned to go where

no cook previously would dare to go.

This cutting-edge work that is driving cooking to new places

is already happening at the CIA in our degree, consulting,

and continuing education programs. Stay tuned, folks. The

best is yet to come in the world of food.

JOURNALNEWS Brad Barnes ’87, CMCSenior Director—Continuing Education

JANUARY 7St. Helena, CA CampusThe Business of Wine: Understanding the Pipeline

from Producer to Consumer (p. 68)

JANUARY 14San Antonio, TX CampusGlobal Street Food: From Street to Table AM (p. 57)

JANUARY 22San Antonio, TX CampusTechniques of Healthy Cooking AM (p. 49)

JANUARY 28San Antonio, TX CampusMediterranean Cuisine: Ingredients and Techniques

AM (p. 49)

FEBRUARY 4San Antonio, TX CampusBaking and Pastry for Chefs: Desserts and Breads

from the Hot Kitchen AM (p. 48, 58)

FEBRUARY 11St. Helena, CA CampusCareer Discovery: The Professional World of Wine

(p. 66)The Cooking of Italy: From Tuscany to Sicily PM (p. 52)

San Antonio, TX CampusSous-Vide Cooking AM (p. 54)

FEBRUARY 25San Antonio, TX CampusProChef Level I Certification Exam (p. 45)

FEBRUARY 27St. Helena, CA CampusThe California Intensive (p. 69)

MARCH 4St. Helena, CA CampusWinemaking Basics (p. 68)Wine Immersion (p. 66)

San Antonio, TX CampusThe Art and Science of Cooking AM (p. 48)

MARCH 7St. Helena, CA CampusProfessional Wine Service: A Practical Workshop

(p. 67)

MARCH 11St. Helena, CA CampusSensory Analysis of Wine (p. 67)

San Antonio, TX CampusExceptional In-Flight Service (p. 56)Garde Manger: The Art and Craft of the Cold Kitchen

PM (p. 49, 56)

MARCH 13St. Helena, CA CampusThe Business of Wine: Understanding the Pipeline


MARCH 18St. Helena, CA CampusMastering Wine I (p. 67)

MARCH 20St. Helena, CA CampusCoffee Expert: From the Plant to the Cup (p. 72)

MARCH 25St. Helena, CA CampusMastering Wine II (p. 67)

APRIL 1St. Helena, CA CampusIntroduction to the Classic Wine Regions of Europe I

(p. 68)

APRIL 4St. Helena, CA CampusIntroduction to the Classic Wine Regions of Europe II

(p. 68)

APRIL 8St. Helena, CA CampusWine and Food Pairing Fundamentals (p. 73)

APRIL 11St. Helena, CA CampusCertified Wine Professional—Foundation Level I

Exam (p. 64)

APRIL 29St. Helena, CA CampusFire, Spice, and the Global Grill: Vibrant Dishes from

Hot Climates PM (p. 52)

MAY 6St. Helena, CA CampusCareer Discovery: The Professional World of Wine

(p. 66)Global Street Foods: From Street to Table PM

(p. 53, 57)Intermediate Wedding Cake Design PM (p. 58)

MAY 13St. Helena, CA CampusModern Plated Desserts PM (p. 59)The Rhône Intensive (p. 71)Southeast Asia: Traditional Flavors and Techniques

PM (p. 53)

MAY 14San Antonio, TX CampusProChef Level II Certification Exam (p. 48)

MAY 15St. Helena, CA CampusThe Burgundy Intensive (p. 71)

MAY 20St. Helena, CA CampusThe Bordeaux Intensive (p. 70)

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COURSE CALENDAR | JANUARY–AUGUST 2013

COURSE SATISFACTORY COMPLETION REQUIREMENTSStudents must participate in all exer-cises and discussions and attend atleast 95% of the course to beawarded Continuing Education Unitsfrom the IACET. Please see page 90for more information.

DID YOU KNOW?You don’t have to be a ProChef

candidate to take the courses listed

in the ProChef Certification Courses

sections of this publication. These

foundation-, intermediate-, and

advanced-level courses are open to

all foodservice professionals. Check

them out at www.ciaprochef.com

and on pages 44–51.

MAY 22St. Helena, CA CampusChampagne in Depth (p. 69)

MAY 23St. Helena, CA CampusThe Napa Valley Intensive (p. 69)

MAY 27St. Helena, CA CampusProfessional Wine Service: A Practical Workshop

(p. 67)Wine Immersion (p. 66)

MAY 29St. Helena, CA CampusWinemaking Basics (p. 68)

JUNE 3St. Helena, CA CampusThe Business of Wine: Understanding the Pipeline


JUNE 6St. Helena, CA CampusSensory Analysis of Wine (p. 67)

JUNE 10St. Helena, CA CampusExceptional In-Flight Service (p. 56)Mastering Wine I (p. 67)Mediterranean Cooking: An Advanced Course PM

(p. 53)Modern American Charcuterie AM (p. 56)

JUNE 17St. Helena, CA CampusMastering Wine II (p. 67)Techniques of Healthy Cooking PM (p. 49)

JULY 3St. Helena, CA CampusCertified Wine Professional—Foundation Level I

Exam (p. 64)

AUGUST 19St. Helena, CA CampusThe Italy Intensive (p. 71)

AUGUST 21St. Helena, CA CampusCoffee Expert: From the Plant to the Cup (p. 72)

AUGUST 22St. Helena, CA CampusThe Spain Intensive (p. 72)

AUGUST 26St. Helena, CA CampusThe Cooking of Italy: From Tuscany to Sicily PM (p. 52)The Germany and Austria Intensive (p. 71)

SEPTEMBER 10St. Helena, CA CampusAccelerated Wine and Beverage Certificate Program

(p. 63)Chef’s Tour of Napa Valley AM (p. 52)

SEPTEMBER 23St. Helena, CA CampusModern American Charcuterie AM (p. 56)

NOVEMBER 18St. Helena, CA CampusAdvanced Seafood Cooking PM (p. 57)

JUNE 24St. Helena, CA CampusIntroduction to the Classic Wine Regions of Europe I

(p. 68)Small Dishes, Big Flavors: Appetizers and First

Courses PM (p. 56)

JUNE 27St. Helena, CA CampusIntroduction to the Classic Wine Regions of Europe II

(p. 68)

JULY 1St. Helena, CA CampusWine and Food Pairing Fundamentals (p. 73)

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Where Are the Hyde Park Classes?You may have noticed the lack of classes at the Hyde Park, NY campus listed in this edition of The ProChef Journal. That’sbecause the CIA is in the midst of rolling out exciting changes to our degree programs and temporarily needs extra kitchen spaceto implement them. We expect this transition period to last throughout 2013.

During this time, we may occasionally have kitchens that free up and allow us to schedule some professional development classesfor you on short notice. So we encourage you to check the course listings on www.ciaprochef.com/programs frequently and sub-scribe to our e-news at www.ciaprochef.com/enews/subscribe.html to ensure you get all the latest updates from Hyde Park.

Of course, this is also the perfect opportunity to take courses at our California or Texas campus—and at the same time, experi-ence the food and wine culture of the Napa Valley and the vibrant flavors that abound in San Antonio.

Thank you for your patience, and for choosing The Culinary Institute of America for your professional development.

www.ciaprochef.com/programs1-888-851-3313

Hyde Park, NY | St. Helena, CA | San Antonio, TX

You got into this industry because you’re passionate about food and beverages. And, luckily for you, in this line of work there’s always something exciting—street food,sous-vide cooking, frozen desserts, organic wines, artisan craft beers—to keep theflame burning.

Spend a few days at the CIA and inject new energy into your career. You’ll stretch your skills, connect with fellow professionals, and feel that rush of excitement and discovery all over again.

Courses for Industry ProfessionalsCulinary Arts | Baking and Pastry Arts |Wine StudiesCulinary Technology | R&D


Passion

Reignite Your

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REQUIRED SKILL LEVELSContinuing Education courses at The Culinary Insti-tute of America are designed to provide an opti-mum learning environment for our students. Dailylearning objectives, learning activities, and keyterms are provided to participants on each day oftheir program. Depending on the class, readingassignments and instructor demonstrations arealso provided.

To assist in choosing the Continuing Education pro-gram, courses are designated with one, two, orthree symbols, which represent the level of experi-ence needed for that particular program.

COOKING COURSES

Foundation

Cooking Experience: Minimum of at least sixmonths in a professional kitchen or foodserviceestablishment.

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

Equipment Knowledge: Working knowledge andapplication of equipment used in a commercialkitchen.

Kitchen Terminology: Knowledge of professionalkitchen terms such as the components and ratio ofa standard mirepoix, and the ability to understandand apply common food service terminology.

Intermediate

Cooking Experience: Ability to apply all the basicworking techniques most commonly used in a pro-fessional kitchen: sauté, braise, grill, fry, pan fry,roast, poach, vegetable, and starch cookery.

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

Equipment Knowledge: Proficient with all com-mercial kitchen equipment and its usage.

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

Advanced

Cooking Experience: A high level of work experi-ence with proficiency in all cooking techniques,plate presentation, and flavor development andbalance.

Knife Skills: Highly proficient; knowledge of por-tion control and fabrication.

Equipment Knowledge: Familiar with all equip-ment in a commercial kitchen—convection ovensand combi ovens.

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

BAKING & PASTRY COURSES

Foundation

Baking and Pastry Experience: Six months in aprofessional foodservice operation; comfortableoperating in a professional bakeshop or kitchen.

Intermediate

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

Pastry Experience: Advanced professional experi-ence in the pastry arts; familiar with all mixingmethods; basic finishing skills such as piping andicing.

Advanced

Baking Experience: Proficient in all bread mixingmethods, fermentation technology, and dividing andshaping loaves.

Pastry Experience: Proficient in all mixing meth-ods; good finishing skills; able to prepare andassemble cakes, desserts, and pastries; sensibility totaste, texture, and composition of a finished item.

PROFESSIONAL WINE STUDIES COURSES

Our courses are most effective when matched toyour skill level. Though wine and beverages exper-tise is difficult to judge, please use the followingguidelines in determining the level of course workbest suited for you.

FoundationStudents should have experience with tasting abroad array of wine varieties from different areasaround the world.

IntermediateStudents should be comfortable giving a basicdescription of wine and its attributes and befamiliar with the names of the world’s majorgrape varieties and wine regions.

AdvancedStudents should be familiar with the world’s majorgrape varieties and wine regions, possess a basicunderstanding of how wine is made, and be familiarwith the basics of wine service. Some understandingof basic viticultural concepts is a plus.

Gold Standard Innovation

The birth of a great idea…pure business gold. But how do you turn raw vision into asuccessful, market-ready product that resonates with customers? Partner with us.

With unmatched culinary expertise and industry know-how, CIA Consulting is yourstrategic partner in foodservice and hospitality R&D. Create new business opportuni-ties. Reenergize your product line. Streamline your operations. Our chef-consultantswill collaborate with you at The Culinary Institute of America campuses in New York orCalifornia, or at your own location, worldwide.

www.ciaprochef.com/consulting

1-888-826-6931


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Your Intuition Most LikelyFails You

Curveballs of Sous Vide Cooking TimesBy Christoph Milz

When cooking sous vide, precise and constanttemperature control is a major factor that chal-lenges our intuition about cooking times. Our

experience based on traditional cooking methods teaches usthat timing is extremely critical. To have control to 1⁄10th ofa degree in temperature influences dramatically how heattravels through food and how cooking relates to doneness.

Various factors influence cooking time, and in sous videthese factors behave in a different way than most of uswould expect. The examples in this article point out someof the most surprising cases.

SizeLet’s say you set up a typical sous-vide bath, which is setand controlled at the same temperature as the desired coretemperature of the food. If it takes 1 hour and 39 minutesto cook a 1"-thick piece of beef steak to a core temperatureof 140 degrees Fahrenheit, how long does it take to cook a2"-thick piece to the same core temperature (Figs. 1 & 2)?

You’d probably guess that it’s twice as long, but the realityis that it takes almost 3.5 times as long to reach core. Thetime actually required to reach exact core temperature is 5 hours and 36 minutes. Fifty percent of that time is need-ed to reach the last 1 to 2 degrees of core temperature. Inother words, after 3 hours, your 2"-thick steak will have acore temperature of ~138 degrees Fahrenheit.

The explanation for this non-linear time factor is simple:The smaller the temperature difference between the waterand the surface of the beef, the slower heat travels to thecore. Simply think of the outer layers as an insulation shield.

If you still follow me, you will enjoy this additional fact: Sizeis a much more important factor in cooking time than typeof protein. The rate at which heat travels through proteinslike chicken, beef, lamb, or fish has very little variance. In away, this is helpful to know, because it means that the nextquestion can be applied universally to any food.


By now, practical chefs will wonder if there is a way toshorten the cooking time without losing the benefits of pre-cise temperature cooking or creating food safety risks. Themost important factors to look at are shape of food andbath temperature.

ShapeIf it takes 5 hours and 36 minutes to cook a 2"-thick pieceof beef steak at 140 degrees Fahrenheit to a core tempera-ture of 140 degrees Fahrenheit, does it take more time orless time to cook a 2"-thick beef medallion to the samecore temperature?

Due to our understanding of traditional cooking methods,we tend to think that the steak takes less time. After all, ithas more surface contact than a medallion does when lay-ing on the grill. But the reality with sous vide is that it takesabout a quarter less time to cook a medallion. The timerequired to reach exact core temperature is 4 hours and 3 minutes. (Here also 50% of that time is needed to reachthe last 1 to 2 degrees of core temperature).

FACTORS INFLUENCING COOKING TIMEKey factors for accurately predicting sous-vide cooking and pasteurization times include:

• Type of food

• Size of the food

• Shape of the food

• Initial temperature of the food

• The desired final temperature of the food

• The water bath temperature

Figs. 1 & 2. Cooking a 1"- vs. 2"-thick steak. The chef sets the variables on the left side of the screen to the desiredvalues, and the app calculates the cooking time needed. The starting core temperature of 41º F will rise to 140º Fas cooking proceeds. The total cooking time is almost 3.5 times as long for the extra one inch of thickness.

The explanation follows a simple rule: The rounder thefood is, the quicker heat reaches the core. Simply think of a medallion shape as being equally surrounded, and asteak only cooked from the top and the bottom, but hardlyfrom the sides, which are a far distance away from the core(see below).

STEAK SPHERE

CYLINDER EGG

DRUMSTICK FISH FILET

HOW SHAPE AFFECTS SOUS-VIDE COOKING TIMEThese drawings illustrate the distance that heat has to travelfrom the outside edges of foods of various shapes to theirinternal core, where the food is the thickest.

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• Instead of providing a limited number of combinations offoods, sizes, shapes, and temperatures typically found intime/temperature tables, the Sous Vide Toolbox gives youa much wider combination of options.

• It provides great guidance as to what level of pathogenreduction occurs at what time, and whether your choice oftemperature and time is considered safe.

• Rather than measuring how long it takes to cook food atdifferent thicknesses (since heat transfer is almost identi-cal in each protein), the app allows you to calculate thetime it takes at a certain temperature and thickness toreach core temperature and different levels of pasteuriza-tion. This removes the guesswork from the process.

The data source for the examples in this article is the PolyScience Sous Vide Toolbox app for iPhone and iPad($4.99 from the iTunes store). The Sous Vide Toolbooxoffers the following features and benefits:

• Based on validated formulas, it helps determine the opti-mal sous-vide cooking and re-heating time for a variety offoods at different temperatures.

• All data is plotted in graphs to show you the relationshipsbetween time, temperature, and pathogen reduction inyour food.

• The Cooking Journal feature points out each event dur-ing the cooking process and explains details if needed.Once the process is finished, a timer notifies you about itvia message and audible alarm.

The Polyscience Sous Vide Toolbox App

Bath Temperature If it takes 5 hours and 36 minutes to cook a 2"-thick pieceof beef steak at 140 degrees Fahrenheit to a core tempera-ture of 140 degrees Fahrenheit, how much cooking timewould it shave off to cook the same piece to the same coretemperature in a bath that is set to just +1.0 degree, at 141degrees Fahrenheit (Figs. 3 & 4)?

This is probably one of the most difficult questions to guessthe answer to. So, let me give you the answer: it reduces thecook time by 35%, to 3 hours and 40 minutes.

Now that you know what +1.0 degree can save, how muchmore do you save by adding one more degree and settingthe water bath at 142 degrees Fahrenheit? The savings byincreasing one more degree is another 8%, to a total of 43%.

ConclusionBy reviewing these three interesting examples about sous-vide cooking times, you’d probably agree that sous vide isthe most transparent cooking method. Because of its pre-cise control, it’s also highly predictable. The laws of ther-mal conductivity won’t change from case to case, as hasbeen validated in countless experiments.

These points also demonstrate the fundamental under-standings we gain by studying the effect of precise tempera-ture control. It teaches us how important it is to examineand critically question what exactly happens in eachmethod and each step of the cooking process.

Christoph Milz is the owner of Contemplate Consulting and formermarketing manager for culinary technology and sous-vide equipmentcompany PolyScience. Trained as a chef in Germany, he worked inprofessional kitchens for seven years.

Figs. 3 & 4. The effect of a change in bath temperature of just 1º F on cooking time might surprise you.


With all of the attention it’s getting, sous vide mayseem like the industry’s “next big thing,” but theorigins of precise time and temperature cook-

ing can actually be traced back to the Napoleonic Wars ofthe early 1800s. Hungry for ways to supply quality food tothe troops, the French government offered a cash prize of12,000 francs to anyone able to develop an inexpensivemethod of preservation. Because of the lack of fresh provi-sions during the winter months, military campaigns werelimited to the summer and fall, slowing Napoleon’s ever-expanding French empire.

Developing Inexpensive Preservation MethodsEager to help the cause and claim the cash, a pastry chefnamed Nicolas Appert began experimenting with cookingfoods in wide-mouth bottles similar to the milk bottles ofthe 1950s and 60s. His method involved filling the bottleswith food, sealing them with cork and wax, and then boil-ing them in water for an undetermined period of time. Thismethod was very successful as long as the seals did notbreak. In 1810, after a decade of experimenting, ChefAppert submitted his invention and won the 12,000 francs.He subsequently published L’Art de conserver les substancesanimals et végétales (or, The Art of Preserving Animal and Veg-etable Substances), but it would be another 50 years beforeLouis Pasteur scientifically proved that microbes wereresponsible for spoilage. While Chef Appert’s early meth-ods were quite revolutionary, the glass bottles were fragile.This eventually led to the development and patenting ofthe tin can. Cans were much easier to transport, but theywere hard to open. Remarkably, it wasn’t until 1855 thatEnglishman Robert Yeates developed the can opener.

Cryovac Catches OnFrom an industrial food standpoint, 150 years would passuntil technology advanced enough to change the way foodwas packaged and cooked. In the 1960s, the Cryovac divi-sion of the W. R. Grace Company developed food-gradeplastic suitable for packaging under vacuum. In 1983, spe-cial bone-resistant plastics were developed, enabling meatsand poultry to be cooked in their original packaging mater-ial. Restaurants began to see the advantage of this newtechnique, and it wasn’t long before French chefs PierreTroisgros and Georges Pralus devised a method for wrapping foie gras in plastic wrap and cooking it at lowtemperature, greatly increasing its yield and profitability.Eventually, Chef Pralus went on to collaborate with Cryovacand has since trained a myriad of chefs in the technique.

A Brief History of Sous Vide By Mark Ainsworth ’86, PC III, CEC

It All Started with 12,000 Francs

Sous Vide as Flavor-Enhancing TechniqueAt the same time as that collaboration, economist and foodtechnologist Bruno Goussault submitted a study at aninternational frozen-food conference in Strasbourg, Franceshowing that beef prepared using the sous vide methodhad reduced shrinkage, was tender, and, most important,had a particularly enhanced flavor. Dr. Goussault is cur-rently chief scientist at Cuisine Solutions, the first large-scale company in the U.S. with a production line capableof 130,000 sous vide meals daily. Its clients include Costco,the United States Armed Forces, and first-class cabins ofAmerican Airlines and Air France, as well as many nationalrestaurant chains and hotels. In addition, Dr. Goussault hastrained a host of industry leaders, including faculty mem-bers of The Culinary Institute of America and staff atThomas Keller’s Per Se and French Laundry restaurants.

The Way Forward In the past several decades, we have seen remarkable tech-nological advances in our kitchens. Once relegated to thelab, hydrocolloids, thermal circulators, vacuum sealers, andanti-griddles are now here to stay. Evaluating return oninvestment and providing education in the use of thesecomplicated new ingredients and equipment will beimportant for chefs and foodservice businesses interestedin staying ahead of the curve. As energy and food pricesincrease, costly fuel-burning ovens will be replaced withsolar-powered thermal circulators that use about as muchenergy as a light bulb.

As knowledge in these modernist techniques continues, webecome more exacting in our methods and look to the pastto answer the future. As Auguste Escoffier said in 1907,“Cookery will evolve, as society itself does, without everceasing to be an art.”

Sources Cited:• Hesser, Amanda (2005): Under Pressure, New York Times

Magazine, August 14• www.appetit-aina.com• www.biography.com/people/louis-pasteur• www.cryovac.om

Professor of Culinary Arts Mark Ainsworth is a 1986 graduate of the college and is CIA ProChef Level III-certified and an ACF-certified executive chef. He is the author of The Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication, and Utilization.

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What’s old is often new again in art, fashion,music, and even cuisine. New food “trends”many times have their roots in something from

the past and pay homage in interesting ways.

So what is a passing fad and what is a solid technique thatimproves the flavor and quality of food in a way that iseconomically feasible and allows us to truly evolve aschefs? Sometimes when we are in the midst of change, it’shard to distinguish our perception from reality. Constantdebate and discussion allows us to look back with moreclarity to understand where we have come from and wherewe are going. Not since the nouvelle cuisine movementhave we had such a rapid evolution (or revolution, as somewould define it) in cuisine as we have in the past 10 years.And in some ways, as the smoke clears from this radicaldecade in cuisine, we have gained some valuable lessonsand information that have had a broader application thanwas ever intended.

Modern…Or Not So Much? While some of the media (food or otherwise) and othergroups have tried to place labels such as “molecular gas-tronomy” or “techno-emotional” on some forms of cuisine,others have fought a good fight against that. Now that mostof these monikers have come and gone, we can take amoment to consider: how exactly did we evolve as chefsfrom all of this? I would argue quite adamantly that lever-aging and embracing various “precision cooking” tech-niques is our greatest accomplishment from this era ofrapid change. And here is where we also begin to under-stand how the “what’s old is often new again” adageapplies: these precision techniques that some embrace asmodern marvels in the kitchen are rarely modern at all.

The technique of sous vide is in no way a modern inven-tion or method at all. Sous vide has been passed throughthe culinary wheelhouse several times, often feeling tosome that it’s like a chain letter resurfacing in a new itera-

Precision CookingThe Pursuit of Evidence-based Cuisine

By Kyle Connaughton


tion. From the laboratories of NASA to Swedish hospitalsin the 1960s to the modest kitchens of Holiday Inns inSouth Carolina and the not-so-modest Michelin-starredkitchens of Troisgros with George Pralus and Bruno Gous-sault, and many stops along the way, the notion that sousvide is modern begins to disappear.

Other techniques that young and not-so-young chefs see aspart of the modern era of cooking are also not as new asthey may seem. Several of the hydrocolloids that grace theshelf of any respectable restaurant these days have hadapplications for decades in the world of large-scale foodproduction. Spherification traces its patents back toUnilever in the early 1950s. Gellan gum, a relative new-comer that has been in production for just 15 years, was dis-covered in the 1970s. And, of course, the Irish have beenmaking carrageenan milk gels for more than 1,600 yearsand agar-agar has been a part of Asian cuisines in someform or another for centuries.

Chefs Need Information But what is interesting and important to where we are incuisine at this particular moment is not necessarily the trueage of a technique some may deem as modern, or the culi-nary history of a functional ingredient that’s currently infashion—it’s the new manner in which many chefs approachtheir work. Chefs are now looking at food and cooking witha fresh set of eyes. They want to use these “new” and inter-esting techniques and ingredients, and, in the search foranswers, have begun asking themselves and each othermore questions than ever before.

I’ve become fond of the phrase “evidence-based cuisine,”which I hear often from my colleague, Dr. Chris Loss ofthe CIA. Chefs are no longer satisfied with having tech-niques and ingredients shrouded in mystery, history, andoften fantastical lore or rituals that seem one part alchemy

and one part nonsensical. We want facts, we want informa-tion, and, most important, we want precision and accuracy.In other words, we want our cuisine to be evidence-based.We want to know exactly the right temperature to cook ourduck breast or root vegetable or salmon to yield the righttexture, color, and flavor. So we need to be able to com-pare that temperature to another, explore the effect oftime, and modify for results we can precisely rely on.

In a culinary landscape full of new ideas, techniques, ingre-dients, and information, chefs need facts—and we needresults that we can understand and replicate. We require adeeper understanding of what’s behind our cooking andhow a change in one ingredient or temperature may affectanother, and, ultimately, our results. We need to be able toplan and manipulate our results, we need precision, and werequire accuracy.

The Importance of Precision and AccuracyMaking my personal transition from head chef of researchand development for Heston Blumenthal at The Fat Duckto the world of culinary education and work in the large-scale, very much non-dining sectors of the industry, I had areal epiphany that I feel many other chefs have had as well.And that realization is, that evidence-based cookingmethodology and precision-oriented techniques will allowus to continually make better and better food in an increas-ingly more sustainable way, no matter what the application.Heston Blumenthal is a great chef for many reasons, butone of the most notable is that The Fat Duck’s research ispurely evidence-based—its cuisine is allowed to evolvewhen the evidence is presented and evaluated over andover again. Only when something has gone through therigors of proving itself on its own merit, away from person-al biases and egos, is it allowed to move forward. And onlywhen those results are able to be replicated precisely andaccurately will it ever reach a guest in the dining room.

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While one may say that this type of cooking is reservedonly for a special kitchen such as The Fat Duck, I givecredit to another chef I have had the pleasure to work forand with—Steve Ells, founder and CEO of Chipotle Mexi-can Grill. Now while Steve and Chipotle are known wide-ly for their commitment to “Food with Integrity,” it is theutilization of many precision-cooking techniques (alongwith classic ones) that allow its 1,300-plus restaurants toshowcase high-quality ingredients never before seen in thefast-casual sector. For Steve, it isn’t a matter of being con-sidered a modern chef; it’s a matter of using solid, proventechniques in an accurate way to ensure each guest experi-ence captures the essence of the true flavors of the food.

The idea of having precise and accurate results is in noway a modern idea either. Any chef or restaurateur wouldattest to their success or failure hinging on this very thing.The world of fast food and industrially processed foodshas made precision and accuracy their business, going togreat lengths to smooth out seasonal variability and prod-uct sourcing to deliver products that are indistinguishablefrom one region to another as well as from one season oryear to the next. But just as chefs have borrowed heavilyfrom the toolbox and ingredient cabinet of large-scalefood producers, we have also adopted their idea of how todevelop and evolve based on evidence and properresearch and development. While this idea—chefs movingin the direction of large-scale food production—on the sur-face may seem scary, something quite amazing has devel-oped as a result. We chefs are no longer quietly workingaway in solitude in our kitchens. We are making an impacton the larger food scene by sparking curiosity about whatwe’re doing, and we’re sharing it with a larger audiencethat is clearly and increasingly more interested. Our pro-duction of food through precision techniques—with a bet-ter understanding of the processes involved—is allowing usto leverage that to consumers.

Going Beyond the Fine-Dining KitchenInterest in all things culinary has created a demand forchef-driven menus and products in hospitals, retirementhomes, limited-service hotels, university dining, and large-scale food production. And in an effort to satisfy thisdemand, chefs are using an increasing number of tools andtechniques from the modern evolution. Many of theseestablishments are having their kitchens re-outfitted withmore efficient precision-temperature cooking equipmentsuch as water baths and controlled vapor technology sothat their guests may enjoy restaurant-quality food preparedsafely and accurately. What once seemed like the domainof fine-dining restaurant chefs is now becoming the main-stay of establishments quite far removed from Michelin-starred kitchens.

Freeing Us to Become Better ChefsWhile sous vide has been an important technique and plat-form for chefs to use to become more consistent and accu-rate, it is just one entry point into the evidence-based worldof precision cooking. There are many other tools, bothcomplex and simple, designed to help us to obtain ourdesired results. In a recent presentation, Christoph Milz, ofthe sous-vide equipment manufacturer PolyScience,expressed his thanks for our consistently referring to sousvide as “precision-temperature cooking.” It is, after all, ourability to control temperatures precisely that prevents usfrom having to function as human thermometers duringthe crucial moments of cooking that typically occur duringa restaurant’s busiest times. Precise temperature allows usto redistribute our focus from babysitting sauté pans andpeeking in ovens to other tasks that can makes us moreefficient and able to produce a better product. What’s oldis new again in restaurant kitchens across the world, as wellas in banqueting facilities, health care operations, retire-ment homes, and quick-serve restaurants—but with chefsbehind them evolving their cuisine with precision-tempera-ture cooking tools and techniques.

There are no off days or learning curves in the world ofprecision control. It’s the precision that allows us to be bet-ter chefs and that is, after all, what our guests expect of us.

Kyle Connaughton is a consultant to the restaurant industry in the areas of food technologies and modern cuisine, and the formerhead chef of research and development for The Fat Duck restaurantin England.

“Evidence-based cookingmethodology and precision-oriented techniques will allow us to continually make better and better food in an increasingly more sustainable way, no matterwhat the application.”


Creamy, thick, syrupy, gelled, chewy, elastic, smooth,nape—these are all terms that are used every day inthe kitchen to describe the texture of foods. Con-

sider velvety bisque, a soft and creamy crème brûlée, or theelasticity and melt-in-the mouth characteristics of aspic—allof these sensory experiences are intimately related to tex-tural attributes.

The rise of modernist cuisine has brought with it a growingfocus on food textures and how best to control themthrough the use of ingredients often used in industrial foodmanufacturing such as sodium alginate, xanthan gum, andgellan gum (among others). While these ingredients conferunique functional properties in food applications, they areall closely related to traditional culinary techniques andingredients that impact food texture. A better understand-ing of food texture in general allows for an appreciation ofthe ingredients already in the pantry—and provides a per-spective through which to better grasp the functionality ofindustrial food ingredients. At the base of all these culinarytechniques and strategies is the intentional manipulationand control of the water found in foods.

Most foods are mixtures of four basic families of food mol-ecules—water, proteins, carbohydrates, and lipids—collec-tively known as macronutrients.1 While it may not beobvious, water is often the macronutrient that is present inthe largest proportion, both in solid and liquid foods. Someingredients may have similar levels of water but profoundlydifferent physical properties—solid raw carrots contain88.29% water, while liquid whole milk is composed of88.13% moisture2 (see Table 1). In this particular instance,the enormous textural difference results from the mannerin which the water is organized in both of these foods. Rawcarrots contain plant cells that include various larger carbo-hydrates (polysaccharides such as pectin and cellulose),which provide a three-dimensional solid structure to thevegetable. In contrast, whole milk contains large proteins(whey and casein) that minimally structure the water, along

with smaller carbohydrates (primarily lactose) that do notprovide a rigid textural infrastructure.

While the manner in which water is organized in an ingre-dient has a profound effect on its overall texture, this fun-damental principle also applies to composed recipes wherespecific ingredients play a similar functional role in struc-turing water. In an animal-based stock (chicken, beef, veal,fish), extracted gelatin adds to the mouthfeel and viscosity,while in a panna cotta, gelatin helps create the dessert’selastic texture. When thickening a soup or a sauce, thestarch fraction of the flour used in the roux helps createviscosity, either thick or thin. In preparing crème Anglaise,the proteins present in the egg yolk denature and createadded viscosity, while in a crème brûlée those same eggyolk proteins help create a thick, rich, and cuttable custard.In all of these recipes, a specific ingredient (gelatin, starch,or egg yolk) plays a functional role in creating a three-dimensional order to the water that is present in the dish,and ultimately is significantly responsible for the overallbulk texture.

In looking at the control of food textures through theintentional application of specific food ingredients, thecontemporary use of industrial food ingredients is betterunderstood and contextualized. While these ingredientsmay be new, their overall role and function is well under-stood and necessary in creating delicious foods. With con-trol of water, so comes control of texture. When nextconfronted by sodium alginate, xanthan gum, or gellangum, it is best to step back and think about water and howit behaves, and ultimately think of these ingredients ascomplementary additions to the pantry and toolkit for tex-tural manipulation, right alongside the traditional staples ofgelatin, flour, starch, and egg yolks.

References1. Mahan, K. L., Escott-Stump, S. Krause’s Food and

Nutrition Therapy—12th edition. St. Louis, MO: SaundersElsevier, 2008.

2. United States Department of Agriculture National Nutrient Database for Standard Reference,http://ndb.nal.usda.gov/ (Last accessed November 15, 2012)

Ted Russin, MSc is director of CIA Consulting. He was previouslyan applications scientist with CP Kelco in San Diego, CA and aconsulting expert for Nathan Myhrvold’s Modernist Cuisine.

TextureContextualizing Novel New Ingredients

Through the Prism of the Traditional PantryBy Ted Russin, MSc

Macronutrient Raw carrots (%) Whole milk (3.25% milk fat with added Vitamin D)

Water 88.29 88.13

Protein 0.93 3.15

Total lipid (fat) 0.24 3.25

Carbohydrate, by difference 9.58 4.80

Table 1: The proximate analysis of raw carrots andwhole milk2

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Sous vide cooking methods, like all culinary tech-niques, can affect the overall safety and quality of thefood we serve in our restaurants. One area of partic-

ular concern for sous vide is the hazard of foodbornepathogens and associated risk of illness and lost business.Of primary concern among microbiologists is the survival,outgrowth, and toxin production by anaerobic microorgan-isms indigenous to the food system. But by better under-standing the sous-vide process and how it impacts thediversity of microbial populations that are present on andin all food, you can both enhance food quality and lowerthe risk of pathogens causing illness in your operations.Taking an ecological perspective on food systems and bet-ter understanding how microorganisms interact with theirphysical and biochemical environment represents a shift inthe scientific approach to microbiology and how we canaddress food safety strategies in the professional kitchen.

Sous Vide and Food Safety

A Culinary Science PerspectiveBy Dr. Chris Loss ’93

Microorganisms: the Good, the Bad, the Ugly, and the UbiquitousMicroorganisms are found everywhere on the planet; theyare the foundation for all healthy ecosystems, and essentialfor life. Our own bodies have more microbial cells living inand on them than we have “human” cells1, and withoutthese microorganisms, we would not be able to survive.Most commensal microorganisms (those that live harmo-niously with other organisms) protect us from invadingpathogens and convert nutrients from food in our digestivesystem into essential vitamins. Microorganisms can convertraw agricultural ingredients into flavorful nutritious foodsthat reflect culture, confer safety, and reduce spoilage.However, microbial communities are also capable of trans-forming wholesome foods into vectors for lethal toxins andillness. For this latter reason we constantly seem to be atwar with them—but we are learning about how to live in amicrobial world, and sous vide presents an interesting andvaluable microcosm of that world.


Risks of the Low-Oxygen Environment Sous vide is the process of placing ingredients in a vacuumand cooking those ingredients at a range of temperaturesand times that may span the well-defined “danger zone.”When we remove the air around a food to create that vacu-um, we create a “low-oxygen” or anaerobic environmentthat inhibits the growth of many microorganisms that relyon oxygen to live and replicate. However, this low-oxygenenvironment also supports the growth of anaerobic microor-ganisms, some of which have the potential to be highlypathogenic or capable of producing extremely lethal toxins(most notorious is Clostridium botulinum types A, B, E, andF).5 Approximately 20 cases of botulism are connected tofood each year in the U.S.6 This may seem small, but thelethality of the botulinum toxin produced is extreme. Aslittle as 90 nanograms (that’s 0.0000000001 grams) of thistoxin can kill a 200-pound person, and 4,000 grams of thetoxin can kill every person on the planet.5

Of course, there are a variety of other microorganisms ofconcern to chefs and restaurateurs that also need to betaken into consideration. But the major concern is with theanaerobic environment created by sous vide and the risk ofoutgrowth of Clostridium botulinum under improper storageconditions (i.e., storage temperatures above 40˚F /4.4˚C forgreater than four hours, at pH levels of 4.6 or higher—alsoreferred to as “low-acid food”).5

What You Can’t See Can Hurt You Before we consider the impact sous-vide cooking can haveon the growth and survival of microorganisms in thekitchen, we need to review some basic microbiology.Microorganisms are single-celled organisms that cannot beseen with the naked eye; they require a microscope to be

A small but powerful subset of microorganisms that do notinteract harmoniously with people—pathogens—are targetedas the enemy. Pathogenic populations of microbes are typi-cally transient, in that they “float” around the environment,being transmitted through the ecosystem and food supplyvia soil, farm animals, food production and distributionsystems, etc. These pathogens have many “vectors” for find-ing their way into our kitchens, but perhaps the mostimportant potential carriers—and critical control points—areour food and our hands. That’s why approved suppliers andregular hand washing are so vital for lowering the risk offoodborne disease.

The Cost of Foodborne IllnessLet’s start by remembering why foodborne pathogens are amajor concern for the foodservice industry. Millions ofpeople each year are sickened by them, and thousands die.2

Our kitchens and dining rooms provide ideal niches for avast diversity of microorganisms, and when a pathogenicmicroorganism is transmitted through food to our cus-tomers, the impact on human health—as well as on the eco-nomic health of the implicated foodservice operation—canbe devastating.

Exactly how much damage can microscopic organismscause? Based on data from the Centers for Disease Control(CDC) data, one in every six Americans (48 million people)will get sick due to a foodborne illness each year.2 Of those,128,000 people will wind up in the hospital, and 3,000 willdie. And while the value of a human life cannot be quanti-fied in dollars, the financial cost to a restaurant that hasbeen identified as a vector for a foodborne disease is mas-sive and often results in the permanent closing of the opera-tion. The National Restaurant Association estimates that, onaverage, a foodborne illness outbreak costs a restaurant$75,000 dollars.3 This is an average, and depending on thelawsuits that result and the identification of the specificpathogen, the cost can be significantly higher.

So to protect their customers and ultimately sustain theirbusiness operations long-term, culinary professionals needto take the time to look into the safety issues surroundingsous vide and make sure restaurant staff members have thenecessary training and safety precautions, as prescribed bythe Food and Drug Administration’s Food Code, have beenput in place. Research by the CDC clearly indicates thatformal food safety training, such as ServSafe® (which is pro-vided to all CIA degree program students), is significantlycorrelated with less bare hand contact and fewer illness out-breaks due to norovirus and Clostridium perfringens.4 It isalso worth noting that research suggests that net profits inrestaurant operations can increase from 10 to 29% if sousvide is properly implemented, due to a decrease in foodwaste and a more efficient use of labor. Sous vide providesan opportunity to enhance food safety training with a focuson enhancing product quality and reducing food costs.

“To protect their customersand sustain their business,culinary professionals needto look into the safetyissues surrounding sousvide and make sure train-ing and precautions havebeen put in place.”

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observed. Although this may seem obvious, this is one ofthe primary reasons they are so problematic in thekitchen—if we could see them, we would be able to moreeasily prevent them from contaminating our hands, cuttingboards, knives, hamburgers, etc. So we have establishedhygiene protocols and food safety systems to help minimizethe risk they present, but we can never be sure they are notpresent. This is just a fact. There is no “zero” when we referto microorganisms, there are just high and low probabili-ties that they are present. This is also referred to as “relativerisk” by epidemiologists who track and study foodborne ill-ness outbreaks.

Microorganisms in the KitchenSo they’re always around, but what do they look like whenwe get them under the microscope? The microorganismsthat find their way into our kitchens include viruses, para-sites, yeasts and molds, fungi, and bacteria (see Figure 1). Allof these can cause problems, but viruses and bacteria aremost commonly implicated in foodborne illness outbreaks.

Viruses are the smallest of the microorganisms and arereadily transmitted from person to person and from foodto person. They can easily make their way from an employ-ee (whether they exhibit symptoms of a viral infection ornot) to the restaurant. The most effective strategy we havefor minimizing the risk of viruses causing problems is handwashing, proper use of gloves, and using sanitizing sprays.In the context of sous vide, we need to maintain the samehigh standards of hygiene and sanitation as we do for allfood preparation in order to lower the risk of an outbreakdue to viruses or bacteria.

Bacteria: A Diverse BunchAs for bacteria, they are quite diverse and are capable ofadapting to a variety of environmental conditions thatmight be encountered in the kitchen. Bacteria have a vari-ety of shapes and sizes, including round (“coccoid”), rod-like, and spiral-shaped, In addition to categorizing bacteriaby physical attributes (also referred to as “phenotype”),microbiologists have created several other different cate-gories based on bacterial “lifestyle” and metabolism to helpget a handle on bacterial diversity. These classifications areimportant to understand when developing safe sous-videpractices for your operations.

• At the most fundamental level, we can divide bacteriainto pathogens and spoilage organisms. Pathogens arebacteria capable of causing foodborne disease when theyfind their way into a human host. Spoilage organisms sig-nificantly decrease the flavor quality of food, but don’timpact safety. It’s important to note that spoilage organ-isms may survive sous vide conditions that are lethal tocertain pathogens.

• Bacteria can also be divided into spore formers andnon-spore formers. Spore-forming bacteria are capableof transforming their normal cells (referred to as “vegeta-tive cells”) into spores that are exquisitely resistant tostresses encountered in the kitchen, such as high and lowtemperatures, high acidity, high salt, low moisture, and alack of nutrients. Spores don’t grow and proliferate intheir spore state. They essentially hibernate, and use thisapproach as a sort of “escape pod” to help them make itthrough stressful environmental conditions they mayencounter. However, they are capable of sensing when theenvironmental conditions are better and more hospitable,and then they spring into action, often unimpeded bycompetition from other vegetative cells that were inca-pable of forming spores and died off due to environmen-tal stress.

• We can also group bacteria based on their requirementsfor oxygen, known as the aerobic (oxygen loving),anaerobic (oxygen hating), and facultative aerobes/anaerobes (that can survive and grow, albeit slowly,under low-oxygen conditions). When we place food in abag and create a vacuum, we are removing the air (whichcontains oxygen) from the environment surrounding thefood and creating an environment for anaerobic microbesto grow. If they happen to be pathogenic, this presents anobvious problem. If they are anaerobic pathogenic andspore formers, this is even more problematic.

• Bacteria are also categorized based on their ability toresist heat treatments, as well as by their optimal growingtemperature conditions (low, moderate, or high).

Fig. 1. Types of microorganisms found in food

Bacteria—aerobicand anaerobic

Bacteria—spores Fungi: Yeast/Molds

Fungi: Yeast/Molds Viruses Parasites


Beneficial BacteriaThere are many other categories of microbes that are fasci-nating to study, especially if you are interested in ferment-ing sausages, dry-aging meats, or making kimchee, yogurt,cheese, wine, or beer. We have learned to harness these“good” or beneficial bacteria to create flavors we cannotdevelop with our tools and ingredients alone. It is interest-ing to note that the environmental conditions we manipu-late to get these microbes to create flavor are the sameones we control to impede the growth of bad bacteria. Thisis why an understanding of the interactions betweenmicrobes and their physical and chemical environment iscritical to enhancing quality and optimizing safety.

Bacterial Growth and InactivationLet’s take a look at how bacterial cells grow, and considerwhy time and temperature are of the utmost importancewhen maintaining safe sous-vide practices.

Bacterial cells reproduce essentially by dividing in half. Soone cell becomes two, those two cells become four, fourbecome eight, etc. This mode of reproduction results in apattern of growth that includes four very distinct phases(see Figure 2):

• During the lag phase, bacterial populations are acclimat-ing to their environment and trying to “figure out” theresources (nutrients) and stresses (temperature and poten-tial toxins) that are in their surrounding environment. Atthis early adaptation stage of growth, the bacteria aredividing slowly.

• Once the bacteria have adapted, they begin to grow rapid-ly in what is referred to as the exponential or logarith-mic phase. During this phase, bacteria are particularlysusceptible to stress.

• Eventually, bacteria reach a population size that is in asort of equilibrium with their surroundings and neitherincrease nor decrease in numbers. This is the stationaryphase. Bacteria in the stationary phase become hardenedor resistant to stress that would have been more lethal tothem during the exponential phase.

• When bacterial populations run out of resources andoverpopulate their micro niche, they begin to decrease innumbers, in what is referred to as the death phase.

When it comes to food safety in the kitchen, we are mostlyconcerned with the lag and exponential phases. All of oursafety and sanitation techniques have been developed totry to keep pathogenic and spoilage bacteria in the lagphase—we don’t want them to “get comfortable” in thekitchen. We do this by maintaining low or high tempera-ture conditions that are inhibitory to growth. Sous-videmethods allow us to do this with great efficiency and preci-sion, and when done properly, they can decrease the riskof bacterial growth in food.

Effects of Temperature and Other Factorson GrowthSo what factors affect the growth and death of bacteria?Temperature is one. As we increase the temperature offoods within the range of 41˚F to 120˚F, the bacterialgrowth curve changes. The lag phase is shortened (the bac-teria adapt quicker), and the exponential phase is steeper(the rate of growth increases). So as temperature increaseswithin this range, certain bacteria are able to reach highernumbers in a shorter amount of time (see Figure 3). This iswhy the Food Code prescribes that we store our foodsbelow 40˚F and hold them at temperatures above 120˚F.

There are other factors that will further help slow downmicrobial growth in the kitchen. Salt, sugar, acidic ingredi-ents, and decreased availability of oxygen surroundingfood will all slow microbial growth. Salt and sugar make itdifficult for nutrients to be absorbed by the cell. Acidic

Log

(# o

f ba

cter

ia)

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Fig. 2. Stages of bacterial growth

Fig 3. Relationship between temperature and microbialgrowth and survival

A is the lag phase, B is the logarithmic phase, C is thestationary phase, and D is the death phase.

Hours SecondsTime

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1,000

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Microorganisms grow more slowly at lower temperatures

Microorganisms die morequickly at higher

temperatures

160˚F

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ingredients such as vinegar and lemon juice make it diffi-cult for bacteria to pump nutrients in and pump wasteproducts out (which then accumulate in the cell andbecome toxic to the bacteria). And oxygen is essential forgrowth, serving as a shuttle for energy needed for biologi-cal reactions in the cell.

When you combine these conditions, such as in a piece ofchicken that is flavored with a marinade containing vine-gar, vacuum packed, and stored in a low boy at or below40˚F, you create conditions that are “synergistically”inhibitory to microbial growth. This is referred to as a “hurdle approach” to ensuring food safety and quality (seeFigure 4). By combining stressful (but “sublethal”) environ-mental conditions that inhibit growth, we can slow bacteriadown even more than by using a single stress, such as heatduring pasteurization.

We also see interesting and valuable patterns of microbialinactivation when we place bacteria under extremely stress-ful conditions, such as very high heat, high salt concentra-tions, or highly acidic conditions. Higher temperaturesequate to more bacterial cells being inactivated within ashorter amount of time. We also observe synergistic effectson inactivation when we combine lethal stresses together.So a bacterial population on chicken that is stressed by anacidic marinade, placement in a vacuum-sealed sous-videbag, and heated in a water bath will be significantly moredecreased in numbers than compared to heat alone.

Bacteria of Concern for Sous Vide OperationsLet’s take a look at some of the pathogenic microorganismsthat are of particular concern with regard to sous vide, andconsider the cooking and storage conditions that we need tomaintain in order to minimize the risk of them causing food-borne illness. It is important to note that the majority of theresearch looking at the survival and outgrowth of most ofthese bacteria has been conducted using animal meat cuts;very little work has been done on plant-based foods.

• Clostridium botulinum is an anaerobic pathogen that formsspores that are highly heat-resistant and capable of sur-viving for more than 11⁄2 hours at 85˚C/185˚F. This organ-ism is capable forming an extremely lethal neurotoxin.Most of the research conducted on it, and its ability toform neurotoxins under sous-vide conditions, suggeststhat there is a low risk of survival or toxin stability, pro-vided foods are cooked to 78˚C/172˚F for one minute. Inaddition, foods stored under proper temperature condi-tions rarely show growth or toxin production before threeweeks of storage. It is also important to note that thisorganism is significantly less likely to grow and producetoxins at low pH levels (at or below 4.6), which might beachieved with the use of vinegar or lemon juice.

• Bacillus cereus is commonly found in soil and plant foodsand can grow under anaerobic and aerobic conditions.The organism likely finds its way to the plant from thesoil it originated from, so cleaning your produce thor-oughly will decrease risk of it causing foodborne disease.Note that this bacteria’s spores and the toxins it formsare very heat stable. The spores can withstand115˚C/239˚F for 11 minutes—temperatures not commonlymaintained in sous-vide processing. Therefore, to mini-mize risk of this organism growing in foods, it is essentialthat proper storage times and temperatures for sous-videproducts be maintained.

• Listeria monocytogenes does not form spores but is capableof growing in a wide variety of foods, from vacuum-packed chicken to soft raw milk cheeses to coleslaw.Commonly found in soil (so fruits and vegetables arepotential vectors), it is capable of surviving and growingunder aerobic and anaerobic conditions even at tempera-tures of 5˚C/41˚F. It is important to note that pregnantwomen, young children, the elderly, and people withcompromised immune systems are at high risk for illnessdue to Listeria monocytogenes. This organism is much lessresistant to heat than the previous two, and likely will notsurvive heat treatments of 72˚C/162˚F for 20 seconds.Keep in mind that these time-temperature conditionsrefer to the entire product being heated. In other words,the very center of the product needs to reach and be heldat that temperature. The organism is inactivated at lowertemperatures than 72˚C, but will require longer holdingtimes at those temperatures.

Lowering the Risk As we have seen, maintaining proper time-temperatureconditions while cooling and storing sous-vide foods is crit-ical. What additional steps can chefs take to establish a safeand effective sous-vide process in your operations?

Obtain a variance. Contact your health inspector and letthem know that you want to obtain a variance for sous-vide

# of

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Fig. 4. Hurdle approach to enhancing foodsafety in the kitchen: combined stresses have asynergistic effect on microbial inactivation

Time Seconds

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140˚F

Acid + 140˚F

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food production—just as you would if you were going toserve a traditional steak tartare with a raw egg or sell fresh-squeezed, unpasteurized orange juice to go. While the tech-nique of sous vide may be relatively new to restaurantkitchens, the rules and regulations of the kitchen still applyand must be followed. And as you well know, the condi-tions of most variances require maintaining—and meticu-lously documenting—the time-temperature conditions ofstorage of the potentially hazardous foods.

Establish an HACCP plan. Since sous vide is a low-oxy-gen packaged food, you will need to establish an HACCP(Hazard Analysis and Critical Control Point) plan. HACCPis essentially a careful and critical analysis of the sous-videpreparation for each food item, from when the raw productis received, all the way through storage, rethermalization(when applicable), and service.

Developing an HACCP plan for your operations is a goodidea (even if you’re not using sous vide) because it requirescareful management and surveillance of the many intercon-nected processes that take place in your dynamic kitchen.This careful control and analysis can lead to more efficientuse of labor (leveraging “human capital”), less loss of ingre-dients, and perhaps even new and innovative flavors. How-ever, for sous vide, it is absolutely necessary to develop andfollow an HACCP plan.

Implementing your HACCP plan means identifying haz-ards and ways of minimizing risks associated with thosehazards, as well as performing regular system monitoringand record keeping to ensure the plan is effective andbeing followed.

Train your staff. Providing ServSafe or comparable train-ing for all employees who handle food is critical. Studieshave shown that restaurants managed by chefs who havetaken food safety training have fewer viral and microbial-borne illness outbreaks.4

Choose your suppliers wisely. The medium of the chef iscomprised, in large part, of agricultural products: meat, fish,fruit, roots/tubers, herbs and spices, all of which bring bacte-ria along with them. We are fortunate to have access to sucha diversity of ingredients and flavors that can be accessedfrom around the world, often with the click of a button onyour computer. But along with this complex and expansivefood supply comes the risks of contamination, and the intro-duction of existing or emerging pathogens. Chefs can play acritical role in minimizing risks associated with these haz-ards, by working only with reputable suppliers who followgood manufacturing practices in order to decrease the risk ofbringing bacterial pathogens into our kitchens.

Continue with current food safety practices. Establish-ing and enforcing proper hand washing and hygiene proce-dures is as essential as always.

References1. Berg, R. (1996): “The indigenous gastrointestinal

microflora,” Trends in Microbiology, 4(11): 430–5.2. CDC (2012): About Foodborne Illness, Centers for Disease

Control and Prevention. www.cdc.gov/foodsafety/facts.html (Last accessed September 29, 2012)

3. Garden-Robinson (2012): Food Safety Basics; A ReferenceGuide for Foodservice Operators, NDSU Extension Service.www.ag.ndsu.edu/pubs/yf/foods/fn572.pdf (Lastaccessed September 29, 2012)

4. CDC (2012): Studies on Restaurant-Related Foodborne IllnessOutbreaks, Centers for Disease Control and Prevention,Food Safety Projects.www.cdc.gov/nceh/ehs/ehsnet/Foodborne_Illness_Out-breaks.htm (Last accessed September 29, 2012)

5. Ghazala, S. (1998): Sous Vide and Cook-Chill Processing forthe Food Industry.

6. Sobel, J., et al. (2004): “Foodborne Botulism in the United States, 1990–2000,” Emerging Infectious Diseases.wwwnc.cdc.gov/eid/article/10/9/03-0745_article.htm (Last accessed September 29, 2012)

Chris Loss, PhD is the director of the Department of MenuResearch and Development at the CIA and teaches culinary scienceat the college. Dr. Loss earned his associate degree from the CIA in1993 and his doctorate, master’s, and bachelor’s degrees from Cor-nell University in Ithaca, NY.

Additional ResourcesHere are several resources to guide you in establishingfood safety procedures for sous-vide operations:

• Publications and reports on HACCP food processes from the Hospitality Institute of Technology and Management:www.hi-tm.com/html/pubs_reports.html#IV.%20ProcessesProvides time and temperature conditions for pathogengrowth based on the scientific literature.

• Requirements and guidelines for developing an HACCP plan forreduced-oxygen packaged foods provided by the NYS Depart-ment of Health and Human Hygiene: www.nyc.gov/html/doh/downloads/pdf/rii/rii-red-oxygen-packaging.pdf

• Sous Vide and Cook-Chill Processing for the Food Industry,edited by Sue Ghazala. Contains valuable guidelines for devel-oping safe, high-quality sous-vide products.

• Managing Food Safety: A Manual for the Voluntary Use ofHACCP Principles for Operators of Food Service and RetailEstablishments. U.S. Department of Health and Human Services,Food and Drug Administration (April 2006). www.fda.gov/downloads/Food/FoodSafety/RetailFoodProtec-tion/ManagingFoodSafetyHACCPPrinciples/Operators/UCM077957.pdf (Last accessed: September 29, 2012)

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As culinary chefs, we can sometimes become stalein our thoughts when we explore ways in which toframe flavor. When creating balance in a dish, too

often we will gravitate to savory or acidic options, forget-ting about the sweet component. I too have found myselfinadvertently forgetting about the importance of sweetnessand what effect it can have on flavor. This awareness, orlack thereof, was the motivation for an experiment that Itook part in, and the sharing of what we discovered.

The exploration of sweetness was conducted in a semi-con-trolled environment, with the help of two food scientists, achef, and 16 experts in their fields of study from around theworld—all of whom gathered in a New York City loft apart-ment. The experiment and its findings were interesting,thought-provoking, and, in some cases, astonishing.

One Lump or Two?Exploring the Role of Sweetness in Flavor Perception

By Phil Crispo, PC III, CEC, CHE

The chef (that’s me) and the two food scientists designed,conducted, and concluded the experiment, approachingthe task in an open-minded way and breaking down theprocess into five unique goals.

1. Aroma and Sweetness PerceptionOur first goal was to explore the impact of aroma on sweet-ness perception, demonstrating the multisensorial qualitiesof flavor. Three identical custards were prepared andcooked using identical methods. The custards were fla-vored in the following manner:

• One custard relied on nothing more than the basic ingre-dients of cream, eggs, and sugar.

• The second custard was flavored lightly with the infusionof a vanilla bean.


• The third and final custard was not only infused with thevanilla, but was also layered with the sweet aromatic fla-vors of cinnamon, nutmeg, and ginger.

With dark cloth blindfolds firmly tied around the heads ofthe experts to ensure there was no way to see the color ofthe custards, the following directions were given to them.“Beginning from left to right, lift aluminum containernumber one and smell the aroma. Then, using the smallplastic spoon, taste the contents and note its character andflavor. Do this with all three containers and then selectone that is, in your opinion and based on multisensorystimuli, the custard that has the most sweetness.” Theresulting comments and discussion firmly pointed to thecustard containing the blend of spices and vanilla as beingperceived as the sweetest.

The conclusion reached was that the chef can increase theperception of sweetness by using additional spices associat-ed with sweet foods, creating possible ways of reducingcalories in a dish or recipe. Additional findings confirmedin part that cultural backgrounds heavily affect the way weperceive flavor, as the question was asked, “Was there anyfruit or vegetable detected in any of the dishes?” Remem-bering that our tasters were from different countries andcultural heritages, the responses ranged from apples topumpkins, based on the tasters’ past experiences with howa spice blend is implemented in their native cuisine.

2. Sweetness and Flavor PerceptionThe second goal was to investigate the impact of sweetnesson overall flavor perception. Using black iced tea infusedwith herbes de Provence (thyme, savory, chervil, chives, andlavender) and a simple syrup (50:50 sugar water solutionreduced by half, i.e., 75 degrees Brix syrup). The guestswere given three cups of tea and a small container of syrup.

• The first cup was tasted plain and the question askedquite simply, “What can you taste and what flavor notesdo you perceive?” The responses indicated that there werebitter notes and some perception of herbs present in thetea; however, not much in the way of detailed ingredients.

• The second cup was tasted after two drops of syrup wereadded and the results showed a marked increase in theability to identify specific herb flavors and also a notice-able loss of bitterness.

• The third cup was tasted after four drops of syrup wereadded and the results here showed a loss of flavor, and adistinct inability to detect specific flavors due to the over-whelming presence of sweetness.

We concluded that there must be a balance between sweet-ness and flavor and that sweetness can indeed overwhelmflavor. When designing a food, a chef should first focus onflavor and then use sweetness as the amplifier.

3. Texture and Sweetness PerceptionThe third goal was to investigate the impact of texture, inthe form of viscosity, on the perception of sweetness. Usingiced coffee made from hot infused grounds and the samesource of sweetness (the simple syrup of 75 degrees Brix),the samples were presented in such a way that:

• One cup of iced coffee was equally sweetened with twomeasured drops of syrup.

• The second cup was viscosified with xanthan gum to anectar-like texture in addition to two drops of our basesyrup sweetener.

• The third cup was also viscosified with xanthan gum, butthis time to a thicker, almost pancake syrup-like consis-tency, in addition to the standard two drops of basesweetener.

The tasters were asked to describe the impact of viscosityon the perception of sweetness. When conducting theseexercises, we would often pose additional questions suchas, “Does there exist an ideal viscosity in relation to sweet-ness?” and “Should beverages vary in viscosity throughoutthe day—thicker before bed, lighter in the morning?”

Following the tasting of iced coffee with equal sweetnessbut with varying levels of viscosity, the group appearedunanimous in their conclusion that an increase in viscositydoes play a role in the perception of sweetness on thepalate. Interesting discussion followed on the supplemental

“Exploring the role of

sweetness and its overall

effect on flavor continues

to be as important for

the culinary chef as for

the baker.”

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questions with regard to the relationship of texture andtime of day, and interest in further investigating this sugges-tion was certainly apparent.

4. Sweetness and Stage of LifeThe fourth goal was to investigate whether there is a pointin the human life cycle where the palatability of tastes andflavors change specifically with regard to sweetness. Ourmodel system consisted of nothing more than two cheeses,two fruit jams, and two styles of crackers. The specifictreatments were:

• One sample consisting of sharp cheddar cheese, strawber-ry jam, and a water cracker.

• A second sample consisting of Gorgonzola dolce, quincejelly, and a whole wheat crisp.

Blindfolded, the group was presented with the samples andsimply asked to reflect on what they tasted, its flavor, andwhether either one brought them to a specific point intheir life or if it was one they would recommend for a spe-cific age group based on the flavor profile.

With cracker-crumbed laps and somewhat sticky, jam-cov-ered fingers, the group again came to a unanimous conclu-sion—this time, that the first sample was considered to be aflavor profile that one would associate with a youngerpalate, and the second sample was complex and sophisti-cated, to which an older, more mature audience mightgravitate. This exercise clearly demonstrates that flavorscan evoke feelings and memories coming from differenttimes in your life, and so chefs need to be aware of theirflavor and ingredient selections.

5. Culinary Technologies and Sweetness PerceptionGoal five was to investigate whether new technologies thatare now almost commonplace in the professional kitchencan change the perception of sweetness for better or forworse. So, using nothing more than ripe cherry tomatoes,fresh basil leaves, sea salt, and freshly ground pepper, ourtasters were going to once again be called upon to com-ment on the question, “Which sample best delivers the per-ception of sweetness?”

The treatments this time would be:

• A cup of raw cherry tomatoes, basil, and pepper, allmeticulously measured out.

• A second sample containing the same ingredients, butcooked over medium heat in an uncovered pot for 5 minutes.

• The third sample would again be the same ingredients,but placed carefully in a vacuum bag and the airremoved in the sous-vide style of cooking. The sous-videtomatoes were cooked in a water bath using a thermocir-culator at a temperature of 195 degrees F for 30 minutes,and then plunged into an ice bath. The tomatoes, includ-ing any residual juices, were then placed into small sam-pling cups.

As the tasting began, comments and observations weremade that the fresh tomatoes fared well, providing a goodbalanced flavor profile. The tomatoes that were lightlycooked on the stove were considered more concentrated inflavor; however, they came across as somewhat one-dimen-sional. As the group collectively made its way to the sous-vide tomato sample, we could notice a change in facialexpression. A combination of excitement and pleasure,supported by mostly smiles all round, prefaced such com-ments as “wow!,” “what flavor!,” “what depth and complex-ity!,” “how sweet!” and “certainly multi-dimensional.” Theway in which all the flavors and aromas of the sous-videtomatoes were captured using this technology certainly ledto a huge consensus that number three was the sweetesttomato sample of them all. So we can infer that there areinstances where technology and food can safely enjoy asymbiotic relationship.

ConclusionsOur journey to explore sweetness has led us to conclude, ifnot to confidently suggest, that exploring the role of sweet-ness, its use, its function, and its overall effect on flavorcontinues to be as important for the culinary chef to under-stand as it is for the baker. Sweetness can do many things—trap flavor, overpower flavor, frame texture, and improveflavor in partnership with technology.

So the next time you’re not sure about the answer to “Onelump or two?,” ask yourself what sweetness can do for youand your cooking.

Chef Phil Crispo is an associate professor of culinary arts at theCIA. He is a CIA ProChef Level III-certified chef, an ACF-certi-fied executive chef, and a certified hospitality educator.


Spring Easter BreadsCelebrating the Season

By Lee Ann Adams, CMB, CHE

When “spring bread” is mentioned to most breadbakers, we instantly think of traditional breadsserved for Easter festivities, as the season and

the holiday are so closely linked. Throughout history,breads have had strong ties to religion. The same is true ofthe seasons; after the scarcity of food during the long win-ter months, breads have been used to celebrate the bountyof spring and the promise of new life.

The custom of baking bread as a religious symbol can betraced back to ancient Egypt, when small buns were bakedto offer to the goddess of the moon. The Greeks, Romans,and Saxons had similar customs. For example, Eostre, thegoddess of light (whose name is believed to be the root ofthe word Easter), was the recipient of the Saxons’ bread. Inthe Catholic faith, the end of the Lenten fast was brokenwith foods made with meat, butter, and dairy products—ingredients that were forbidden for the 40 days beforeEaster. On Good Friday, breads for Easter were often pre-

pared. Eggs—which have long symbolized rebirth, new life,and spring—were used not only in the dough, but also todecorate the loaves.

The breads associated with this time of year are sweet, deli-cate yeasted treats that include cherished additions likecandied citrus peel, nuts, cheeses, and rare spices. Theshapes of these breads can also be rich in religious symbol-ism. Everything about them is meant to be special, and assoon as you encounter one, your senses are awakened andyou are ready for a treat. They smell heavenly, look spectac-ular, and have a rich taste.

Traditional Easter BreadsAll across Europe, breads were made to celebrate the East-er season and the arrival of spring. Here are some familiarand not-so-familiar varieties:

Hot cross buns are small, spiced buns filled with dried cur-rants. Known to people in England for centuries, they

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became commonplace during the time of the Tudors. Thename comes from the practice of selling the buns whilethey were still warm and because they had a cross eithercut in or piped with sweet pastry dough across the top. Thecross is a direct reference to the crucifixion of Christ. Thepractice of serving the bread, baked on Good Friday, isrich with superstition. It was believed that these breadscould protect homes from fire and sailors from ship-wrecks, and generally ward off bad luck.

King cake is braided bread associated with the celebrationof Mardi Gras and/or the Epiphany. Brought to the UnitedStates from France, the king cake is highly symbolic. Itsthree braided strands of dough represent the three wisemen who came to see the baby Jesus on the feast of theEpiphany, and the braid is arranged in a crown shape tosymbolize that Christ is the king of the Catholic faith. Yellow, purple, and green icing tops the cake, each colorrepresenting one of the gifts of the wise men: gold, frankin-cense, and myrrh. Within the braids of the bread, there isoften hidden a small figurine waiting to be discovered. Thefigure is said to represent the baby Jesus, and the personwho finds it is crowned King Rex of the Mardi Gras party.

Tsoureki, or Greek Easter bread, is a braided loaf of breadthat includes citrus and mahlab, a spice made by grindingthe stone of the mahlab cherry. Mahlab has a rose fra-grance and a taste of almond paste. The braids of thetsoureki are shaped into a crown and hold eggs that havebeen dyed a deep, vibrant red to symbolize the blood of Christ.

Cozonac is the traditional Romanian Easter bread. Alsoknown as kozunak to the Bulgarians and paska to theUkrainians, it is very similar in shape and flavor to thefamiliar panettone, the traditional Christmas fruitcake ofItaly. Cozonac is baked in a high cylindrical container tohelp support the delicate loaf; coffee cans are often used asa baking pan for these breads. These tall, narrow loavescontain candied citrus peel and raisins.

Kulich is the Russian version of cozanac, and is distin-guished by its final decoration. The top of the loaf is glazedwith white icing and the letters “XB” are piped on top. Theletters are representative of the traditional Easter greeting,“Christ is risen” in the Cyrillic alphabet.

Babka is the traditional bread of Poland and is baked in atube pan or bundt mold. The name of this bread comesfrom the shape of the loaf, which resembles a woman’sskirt—grandmothers in Poland are also known as babka.

The Colomba di Pasqua is an Italian bread that is thecousin of the panettone. The dough is very similar in taste and texture to that of its relative, but contains noraisins, and is finished with a generous topping of coarsepearl sugar. The bread is shaped into the form of the Easter dove.

The list goes on to include Pão Doce from Portugal, a saf-fron-studded loaf. Sardinia has a highly decorated loafusing bird shapes and the initials “BP” for “Bounal Pasqua,”which translates to “Happy Easter.”

Keys to Successful BreadsAll of these are celebration breads that use the baker’s bestingredients. Often, they also test the baker’s skill by addinga large amount of sugar and butter to the dough. This canbe challenging, as these ingredients interfere with the for-mation of gluten (the proteins that support the structure ofthe loaf), but not impossible. One of the tricks, then, is tomix the dough without all of the butter or sugar. After thegluten is developed, the additional butter and sugar canthen be added without harming the loaf. Care must betaken to keep the dough cool throughout the mixing andshaping process to ensure that the butter in the dough doesnot become too soft to handle.

Another helpful hint is to prepare a “sponge”—a mixture offlour, liquid, and yeast—before the actual dough is made,and let it ferment. Because yeast can have difficulty fer-menting in a dough with a high percentage of sugar andfat, you have essentially created an environment in which itis very easy for the yeast to ferment. The already-well-estab-lished sponge is then added to the enriched dough.

Now that you have a few tips for preparing these traditionalbreads, why not add one or more to your spring menu? It’sa great way to celebrate the season with your customers.

Certified Master Baker and Certified Hospitality Educator Lee Ann Adams is an associate professor in baking and pastry artsat the CIA.


HOT CROSS BUNS Yield: 3 pounds of dough (2 dozen two-ounce rolls)

FOR THE SPONGE:

8 ounces bread flour

9.5 ounces milk, 85 degrees F

0.5 ounce yeast, dry

FOR THE DOUGH:

18 ounces sponge (from above)

3 ounces eggs

0.75 ounce honey

3 ounces butter

12 ounces bread flour

3 ounces sugar

0.5 teaspoon allspice

0.5 ounce salt

6 ounces currants

2.5 ounces candied lemon peel, fine dice

Zest of 1 lemon

Hot Cross Buns Topping (recipe follows)

Apricot jam or glaze, as needed

Preheat oven to 375 degrees F.

Mix the sponge ingredients by hand or on the mixer untilsmooth. Cover and allow to rest in a warm environment for30 minutes.

Add the sponge to the mixing bowl, and place the eggs,honey, and butter on top of the sponge. Place the sifted dryingredients into the bowl next. Reserve the currants, candiedlemon peel, and lemon zest.

Mix on first speed for 4 minutes, scraping the bowl asneeded. Increase to medium speed and mix for 4 to 6 min-utes until the dough no longer sticks to the side of the mixingbowl and looks smooth. Add the currants, candied lemonpeel, and zest on first speed to incorporate.

Place in an oiled container and cover. Rest at room tempera-ture for 45 minutes.

Divide the dough into 2-ounce pieces and round tightly. Placethe rolls 6 x 8 on a parchment-lined sheet pan and egg wash.Allow the rolls to ferment in a proof box or cover lightly withplastic to keep the dough from forming a skin.

Egg wash the rolls a second time and allow to rest for 5 minutes. Pipe the prepared topping over the rolls in a crosspattern.

Bake approximately 18 minutes until a deep, golden brown.Heat apricot glaze or jam and brush over hot rolls.

Source: Specialty Breads class, CIA.

HOT CROSS BUNS TOPPINGYield: 1.5 pounds9.5 ounces butter, melted

8 ounces sugar

1.5 ounces eggs

6 ounces milk

0.5 ounce vanilla extract

Zest of 1 lemon

16 ounces pastry flour

Make the topping the day you bake the buns.

Add the butter, sugar, eggs, milk, vanilla, and lemon zest tothe bowl with a paddle. Mix to combine. Scrape as needed.Add the pastry flour until just combined. Do not overmix.

Place the mixture into a pastry bag with a small round tip(802).

Pipe onto the top of the egg-washed rolls just before baking.The traditional pattern is a cross.

Source: Specialty Breads class, CIA.

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Wine is an agricultural product; this we know.Some people also believe that wine is a giftfrom nature. Because of this close relationship

of wine with earth and climate, many people carefullyconsider the natural factors in wine production whenchoosing a bottle to drink. In other words, in addition tothe taste and style of wines, many wine lovers also ques-tion how the grapes were farmed and how the wine wasproduced. Because biodynamic wine farming is one ofthe practices that some wine drinkers value highly, we asfood and wine professionals need to understand the prin-ciples behind the practice.

Everything in the Vineyard MattersBiodynamics is not a new movement. It has, in fact, beenpracticed in many countries since its promotion in the firstpart of the 20th century by Austrian scholar, philosopher,and social reformer Rudolph Steiner. Mr. Steiner didn’texactly create a new way of farming; rather, he defined analready existing one and helped solidify biodynamics’ legit-imacy. Biodynamic agriculture takes long-term, sustainableapproaches to farming. It is a method of organic farmingthat emphasizes the holistic development of and interrela-

Biodynamic ViticultureGrowing Wines Sustainably and Holistically

By Christie Dufault, ACWP, CHE

tionships between the soil, plants, and animals as a self-sus-taining system. In other words, biodynamics views everypart of the whole as essential—every part of the farm, or, inthe case of viticulture, every part of a vineyard. So the vinesare as important as the soil and the climate and the waterand the animals and the microorganisms, as are all of theirrelationships to one another.

Biodynamic vs. Conventional FarmingThis approach to agriculture is different from conventionalfarming. Simply put, in a conventionally farmed, non-organic vineyard, a farmer may see crop yield as the priori-ty. He will do everything, including using herbicides andpesticides, to maximize yield at the risk of the health ofother elements like the plant and the soil. Biodynamic agri-culture, on the other hand, employs an approach thatworks to promote the health of all of the elements thataffect the vineyard. At the very core of the biodynamicprinciple is integration.

Mike Benziger and his family own the Demeter-certified(more on that later) Benziger Vineyards in Sonoma Coun-ty, CA. Mike, who penned the foreword for one of the mostdefinitive books on biodynamic viticulture, Biodynamic


Wine, Demystified by Nicholas Joly, further explains theapproach. “Biodynamics is, at its core, an energy manage-ment system. When practiced rightly, it brings a dynamicbalance to the land, enabling the winegrower to realize themaximum potential for that vintage,” he says. “This isbecause a vine tended under these conditions becomesmore than a plant responding to stimuli; it becomes asuper-sensitive life form with the ability to order and orga-nize energies that manifest themselves as varietal character,place, vintage, and even intentionality.”

Biodynamic Farming PracticesViticultural farming practices commonly used in biody-namics include:

• Utilizing fully organic applications.

• Eschewing all unnatural chemicals.

• Composting.

• Planting symbiotic cover crops.

• Integrating beneficial animals, birds, and insects in thevineyard.

• Using recycled and recovered water.

• Managing the vineyard with the cycles of the seasons andsolar system and with the phases of the moon.

In biodynamics, every day of the year aligns with a fruit,root, leaf, or flower day. This calendar represents how allplants grow and develop according their relationship tothe Earth and the entire constellation system. Again,more than anything, it demonstrates how the componentsof the natural world always have been and always will bedeeply connected.

Becoming Certified BiodynamicThere are specific wine regions where biodynamic viticul-ture is common. Regions like Alsace in France and theWachau in Austria have higher numbers of certified biody-namic vineyards, although this is gradually changing asmore and more wine producers recognize the benefits andpositive results in biodynamic wines.

The organization that regulates and certifies biodynamics incommercial industries is Demeter. Interestingly, in additionto vineyards, Demeter certifies many agricultural products,including coffee, tea, dairy, fruits, vegetables, nuts, grains,and livestock. Not surprisingly, the standards for Demetercertification are very high—in the case of viticulture, the pro-posed vineyard must already meet the standards for USDAOrganic Certification. This process can often take years toaccomplish; after all, changes to most farming practices sim-ply take considerable time to implement.

Yet more and more grape growers around the globe aretaking the time and making the effort to learn these prac-tices and transition into biodynamic viticulture. In some

cases, they were already practicing organic viticulture, andmoving towards fully biodynamic integration felt like theright next step. Owners Bob and Louisa Lindquist of QupeVineyards in the Santa Maria Valley appellation of theCentral Coast of California instinctively knew that theirvineyard would thrive with biodynamics. Indeed, they havebeen making wines for three decades, and have seen vine-yards and tasted wines produced with both conventionalfarming methods and full organics and biodynamics. Theyunderstood their land, they were familiar with biodynamics,and they believed that it was the right thing to do for thefuture. After years of farming organically, they converted tofull biodynamics gradually and were certified by Demeterin 2009.

Grown with a Generous SpiritThe wines of Qupe Vineyards are always full-flavored, bal-anced, and delicious. They also benefit from a spirit of gen-erosity among biodynamic wine growers around the world,many of whom have shared their expertise with theLindquists. For example, Bob remains grateful to SteveBeckman of Beckman Vineyards (also located in the Cen-tral Coast) for encouraging him to go biodynamic and forteaching him best practices.

After all, committing to biodynamics is just that—a long-termcommitment. It is simply easier to grow grapes by unnaturalmanipulation. But grape growers who see and taste the beau-ty in biodynamic viticulture are generous types; they care toshare and aspire for all to live in harmony.

Christie Dufault is a wine and beverage instructor at the CIA atGreystone in St. Helena, CA. She holds an Advanced CertifiedWine Professional credential from the CIA, is a Certified Hospital-ity Educator, and was named Best Wine Director by San Francis-co magazine while working at Quince restaurant.

CERTIFIED BIODYNAMIC PRODUCERS OF NOTE

Beckman Vineyards, Santa Ynez Valley, CA

Benziger Vineyards and Winery, Sonoma, CA

Bergstrom Vineyards, Willamette Valley, OR

Bonterra Vineyards, Mendocino, CA

Ceago Vineyards, Mendocino, CA

Domaine Marc Kreydenweiss, Alsace, France

Grgich Hills, Napa Valley, CA

Nikolaihof, Wachau, Austria

Quivira Vineyards, Dry Creek Valley, CA

Qupe Vineyards, Santa Maria Valley, CA

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Imet incredible professionals, visited inspiring locales,and was exposed to some fascinating aspects of theindustry.” That’s what Paul Reinfeld had to say about

his experience in the Culinary Enrichment and InnovationProgram (CEIP). And those are just a few of the manyhighlights of the elite leadership program, which was creat-ed in 2008 by the CIA and Hormel Foods for highly skilledprofessional chefs.

CEIP participants, recognized by their organizations asfuture culinary leaders, gather four times over an 18-monthperiod at one of the CIA’s campuses to participate in CIA-led classroom lectures, kitchen work, field trips, and pre-sentations from culinary and management industry leaders.

As the next CEIP class is scheduled to begin this spring, afew members of the Class of 2012 shared some of theirthoughts on how the program has changed their long-termperspective and day-to-day practices:

• Chef Brian Ray, CEC, ACE, Executive Chef, Sodexo Healthcare, Boston, MA

Leadership and Innovationfor the Professional Chef

Gaining New Insights Through CEIPBy Sue Sorensen Lee

“ • Chef Paul Reinfeld, Director of Campus Dining,Chartwell’s Higher Education, Johnson & Wales Universi-ty, Charlotte, NC

• Chef George Shannon, Sous Chef, Williamsburg Lodge,Williamsburg, VA

• Chef Ida Shen, Associate Director, Executive Chef, University of California, Berkeley

What new leadership insights did you gain and subsequently implement with your team and in yourorganization?

Ida: It is through the sharing of knowledge—as we leaveego at the door—that we truly begin to lead. Inspired lead-ership is different than management, and I believe it is thisshift that has made the greatest impact on our team. I’mworking to lead our chefs to things they may not havethought possible, encouraging them to learn and to breakaway from their comfort zones to enhance cooking styles,methods, and ingredients.


Paul: It became clear how important the collaborationprocess is for leadership. This was a big eye-opener for me,sparking the possibilities of true professional inclusion in aculinary environment.

During the first module, you met with several HudsonValley farmers and a distiller. What impact did thesediscussions have?

Brian: Hearing from these artisans firsthand about thechallenges they face in maintaining superior productsinspired me to reach out to our produce vendor and con-firm that we were sourcing local products. I clearly saw thebenefit of reinvigorating that farm-to-table connection with-in my organization, even introducing a farmers’ market atour facility.

Do you have a different or broader view of innovationas a result of the program?

Ida: I learned not to stay on a straight path, but insteadtake the turns, open new doors, and think outside the box.It’s clear to me now that my job as a leader and culinarianis to help those I mentor to succeed and to help them dis-cover who they want to be, just as I continue my own jour-ney of learning and growth.

George: Innovation, I now understand, is a multi-stepprocess that requires collaboration, teamwork, and discus-sion from those involved in a project. Allowing for this timeand energy has become critical in my own work as a culi-nary manager and mentor.

What changes have you implemented in your ownorganizations since CEIP?

Paul: From a leadership perspective, I’ve been able toimprove our decision-making process through the imple-mentation of greater team collaboration.

Ida: I’ve focused more of my time on training, yieldingmany positive results. We’re constantly working on newrecipes to make them healthier, and I now work moreclosely with our marketing and communications managerto share these healthy steps we’re taking with the public.Occasionally, I refer to my CEIP notes for inspiration, and Irealize that I’m actively using the knowledge I gained. ThenI become energized to do more!

George: The information I gained has helped me performmy job better. As a result, I’m committed to identifying onemajor learning experience each year that directly relates tothe topics we covered in CEIP.

Brian: I’m striving for our organization to be “consistentlyexcellent,” a concept our class found inspiring in our visitwith Chef Michael Anthony at Gramercy Tavern. We’reholding more staff meetings to share customer feedback,resulting in increased accountability throughout the organi-

zation. We’ve also implemented recipe modifications tosignificantly reduce the sodium levels in our soups, intro-duced “Meatless Mondays,” and launched a new sustain-able seafood initiative aimed at supporting local fisheries,meeting the medical center’s sustainability efforts, anddelivering wellness to patients and staff. I’d like to attend aclass of this caliber twice a year…for the rest of my career.

For more information, visit www.ceipinfo.com.

Sue Sorensen Lee is a Minneapolis-based public relations consul-tant who works with Hormel Foods and the CIA on CEIP.

CEIP DEFINEDThe Culinary Enrichment and Innovation Program is a rig-

orous course of study created for proven culinary profes-

sionals by The Culinary Institute of America and Hormel

Foods. It is the only professional development program to

offer graduate-level management and leadership training

designed specifically for chefs.

Sixteen commercial and non-commercial chefs from across

the country are selected during an open application

process and invited to attend. Curricula for the four mod-

ules are constantly evolving to best reflect the changing

practices, trends, and philosophies of the industry. Here

are the current modules and a few of their highlights:

Flavor Dynamics and Exploration

• An examination of global flavors and cooking methods

• Visits to Hudson Valley organic farms and a distillery

• Discussion of passion, commitment, and marketing from

the farmers’ perspectives

A Contemporary Approach to Health and Wellness

• Healthy cooking tastings and demonstrations

• Adapting chefs’ favorite recipes to be more healthful

Leadership and Innovation

• Closed-door sessions with chefs at Per Se, Oceana,

Gramercy Tavern, and Aureole to discuss innovation

• Presentation/discussion about changing traditions with

CIA alumnus John Doherty ’78, former executive chef at

the Waldorf-Astoria

• Management case studies

Menu Research and Development

• Meetings with a cultural sociologist at the University of

California, Davis

• Trend presentations

• Production of protocepts, with tastings and feedback

from a CIA/Hormel panel

Whether you are a culinary professional trying tofind ways to market your business or an educa-tor working to engage students in the class-

room, you have likely found that social media offers a vastlandscape for showcasing innovation and celebrating suc-cess. However, despite knowing the value of social mediaand web-based tools, the question of how to get the mostimpact for your efforts can be a daunting one, particularlyin today’s competitive market. So, what can you do tomake the best use of web-based media to give your work—whatever it may be—the appropriate edge?

We’ve put together a list of seven simple web tools thatoffer a way for you to build a foundation that diversifiesyour web presence, capitalizes on the opportunities thatcurrently exist, and steps up your social media game—allwithout requiring you to hire a full-time guru or dedicatemore time than you have to spend.

While not meant to be exhaustive, this list provides a goodbaseline to reference, whether you’re just getting started orlooking to maximize what you’ve already done. Theseseven tools and tool categories have been players longenough to last through the initial swell of their appeal, sowe can expect that they’ll continue to have some staying

power. We would recommend that every culinary profes-sional make use of these tools to support his or her work ininnovative and interesting ways.

In no particular order, they are:

1. WebsitesConsidering that websites originally took shape as simplerepositories of static information, the range of activitiesthey currently offer is quite remarkable!

Odds are you’ve already got some kind of website, whetherit’s a converted, no-cost page through services like Wix orGoogleSites, or something you pay for through a webadministrator or a hosting service like GoDaddy. Butwhether or not you’re using your site effectively depends onwhether it reinforces the message of your brand.

Is your website a simple placeholder page with basic infor-mation? Or:

• Have you included various forms of media, like music,images, or video?

• Do you provide multiple means of contacting you or yourbusiness partners?

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Get Social!7 Simple Web Tools to Market Your Business

By Andi Sciacca


• Have you posted other information that makes the con-tent more intriguing, such as FAQs about your policies,biographies of your staff, the option of making reserva-tions at your establishment, ways to order and/or pur-chase your product, or assorted links of interest?

It’s become an expectation that your web address is asimportant as your physical address when doing business. Assuch, everything from choosing the right domain name tohow your site is built and updated bears consideration.Make sure that whatever you do, it works for you!

One We Love: www.frenchlaundry.com

And, if you’re an educator, in addition to utilizing whateverlearning management system (LMS) your school has cho-sen, don’t forget to give your students the opportunity to getto know you as a culinary professional in addition to theperson with whom they interact in the classroom. If you’reprohibited from having a personal (but still professional)website as part of your teaching contract or relationship,make sure you add value to your LMS by sharing yourteaching philosophy, posting your CV, including photos, orinteracting with your students in a way that enriches theexperience for all.

One We Love: moodle.org

2. FacebookWith more than 950 million users as of August 2012, therange and impact of Facebook is undisputed. You can haveFacebook “friends” the world over and share your picnicphotos or political leanings with anyone, anywhere, in sec-onds. But are you using it just to connect via a personalpage with known contacts, relatives, and interestingstrangers? If so, you might be missing out on one of theeasiest ways to build a following and advertise your busi-ness for free: creating a Facebook page for your fans andsupporters to “Like.” After all, every time someone clicksthe “Like” button on your Facebook page, they have notonly pledged their support or endorsed you and your prod-ucts, they have also notified all of their own Facebookfriends that they’ve done so, and your product will nowappear in the news feed of all of their friends—potentiallyreaching an influencer somewhere across the globe. This isawe-inspiring, but it doesn’t need to be difficult.

In fact, in order to facilitate ease-of-use for this application,Facebook has developed its own step-by-step guide on howto build a business or professional page. In this guide, theapplication itself selects the information most likely to be

important, and intuitively provides specific tips on how tomaximize the effect of your page based on the answers youprovide to pre-populated questions. All you have to do is loginto your personal account and select the option to “Create aPage”—the application will walk you through the rest.

As an example of why this is so important, or, in case youhave any doubts about the impact, just remember that thenumber of users was more than 950 million and, of those,more than 49 million have “Liked” one particular brand ofone popular soft-drink alone. According to social mediainfluence and analytics firms, food and beverage compa-nies tend to dominate the market for fan loyalty. As withwebsites, the expectation of a Facebook page has shiftedfrom option to necessity, so consider this an easy way toshare information, post photos, and interact with your cus-tomers, clients, and fans!

One We Love: www.facebook.com/imbibe

3. Blogs, WordPress, Tumblr, and Other(Non-Micro) Writing SitesCurrent blog statistics seem to point to shorter and short-er means of communication, many of which yield someinteresting questions about the ways we communicateelectronically.

For example:

• Why phone when you can text?

• Who uses e-mail regularly outside of business dealings?

• Why are professional bloggers becoming more and morespecialized?

• When did we become completely comfortable obtainingour daily news in 140 characters or fewer?

However, while there are relevant applications that capital-ize on the shortening of communication patterns from thewritten toward the visual, in the culinary world, the blogremains an important and useful tool. Recipes are shared,questions and reviews are posted, and research is devel-oped. In fact, one blogger we know, a Cornell mathematicsalum named Antonio Tahhan, turned his blog from ahobby into a professionally crafted posting of recipes, sto-ries, and amazingly annotated mise en place photos. Hisblog served as the foundation for a Fulbright Scholarshipand accolades including an Ignite keynote presentationand an invitation to Washington, DC to discuss his experi-ences in a congressional hearing. Of his blog, named OliveJuice, he writes, “My blog is an extension of my home—my

34 1-888-851-3313

kitchen. It’s the dining room table where I invite readers topull up a chair. I share personal stories and photos along-side my favorite recipes as a way to start a conversationaround food and culture.”

Even if you post something short, once a week (or even lessfrequently, as long as it’s a consistently timed interval andyou’re reliable in providing new, fresh content), keeping ablog is a wonderful way to remain connected to yourclients. By providing a bit more than sound bites andimages—not that those aren’t equally important to yourbrand!—you give people who are hungry for the experienceof sharing something personal the means to do it whilephysically away from your business.

One We Love: www.antoniotahhan.com/blog/

4. TwitterSo why are we comfortable obtaining our daily news in 140characters or less? How do more than 500 million active,registered users contribute to more than 1.6 billion searchqueries per day on a social site that has been credited witheverything from launching political revolutions to con-tributing to the rapid reporting of world events? How hasthe use of the Twitter search term (the hashtag symbol, asin #search) become ubiquitous in popular culture to thesame extent that LOL did several years ago? Those aretough questions to answer definitively; however, more andmore, social scientists are weighing in regularly on theimpact of what’s been described as the world’s ability totext message itself.

While it’s difficult to predict what might ultimately becomea top-trending topic in Twitter, there are some fairly stan-dard tips that all the “How To” user manuals seem to sug-gest. We’ve listed eight of them below—and in keeping withthe Twitter model, included some suggested keywords andhashtags to remember, whether you’re trying to build a fol-lowing or polish your tweets in a way that adds value.

1. Use your personality and your voice (#genuine).

2. Remember that this is a medium where less really ismore (#keepitsimple).

3. Be funny, when appropriate, but most important, be trueto yourself and don’t let the follower think you’ve tried toohard (#clever, #sincere).

4. Stick to what you know and to what’s current (#relevant).

5. Keep your content actively voiced (#verbsworkbest).

6. Make sure you have a narrative or a focus—don’t justpost your menu items or specials of the day. Let your reader know something that completes the story, such aswhere those eggs came from, or what music you’re listen-ing to when you filet tonight’s entrée (#makesense,#makeanimpact, #makeitfun).

7. Follow those who are similar to you to cross-reference,re-tweet, cross-promote, and keep current so that you canbuild your brand in context (#collaborate).

8. Have fun with your tweets or make a statement, whichev-er suits you best, but don’t take yourself too seriously orlaugh too loud. When you’ve only got 140 characters, youwant to use them well (#makeitcount)!

One We Love: @FMigoya

5. Instagram, Flickr, Hipstamatic’s Big Show,and Other Related Photo-Fun SitesWhether you’re an avid photographer or you are the kindof person who has trouble keeping your camera phone sta-ble, there are more and more apps, websites, and privatelyhosted repositories for photo album sharing. While Twitterand Facebook offer photo opportunities (both of whichshould be used and updated regularly to keep interest levelhigh and content fresh), there are countless reasons youmight want to take the opportunity to create theme-basedalbums. These albums can support your work, capture can-did moments in the day-to-day of what you do, or showcaseyour proudest creations and most important projects.

That said, there is one big reason we suggest using photog-raphy as a marketing or teaching tool that might not be soobvious. When you share a photo, you’re sharing amoment, sure—but you’re also inviting the viewer to putthat moment into context, and this builds interest andengagement with the subject at hand. Your viewer can’t

“Whether you are trying

to market your business

or engage students,

social media offers

a vast landscape for

showcasing innovation

and celebrating success.”


help but think about what happened before and after thatphoto was taken, and with images from the culinary world,that means an investment in the image and the image cre-ator’s intent. For example, view the photos below fromAntonio Tahhan’s blog and then ask yourself:

• “What happened after this photo was taken?”

• “What else is included in this dish?”

• “Is it delicious?”

• “Am I hungry?”

If you’re anything like us, the answer to that last question is, “Yes!”

Picture sites are powerful. They inspire and captivate. And,thanks to the advantages of digital technology, evenmediocre photos can look spectacular. For example, the fil-ter effects of web and smartphone applications like Insta-gram and Hipstamatic allow you to customize your imageswith tones, themes, and colors that work for you. Addition-ally, following Instagram users and Flickr slideshow cre-ations is not just fun, but also informative—and given thenature of culinary pursuits, we enjoy checking out newposts, albums, and users every week.

One We Love: thewanderingeater on Flickr

(www.flickr.com/photos/hellokitty893112/)

One We Love: @richardblais on Instagram

6. Viddy, vYou, YouTube (and its Clones),and Other Video SitesOdds are you’ve seen something on YouTube, even if youhave yet to post a video. But if you are thinking of makingthe video web work for you, make certain you practice goodvideo recording and editing practices. It’s better to havezero videos on the web than to have even one awful one.

Consider YouTube, which lets any member upload 15 min-utes of unique content and allows its most trusted membersto upload videos of up to 12 hours in length, provided

video quality is not compromised. The average videolength is roughly six minutes. If you’re just getting started,think about what you could do with a regular six-minuteopportunity to provide free video content to your clients,customers, and fans. The possibilities are endless, so focuson what will be clear, reinforce your message, and sparkinterest—and check your comments section to make sureit’s handled appropriately and feedback is given. Even anegative comment can turn into an opportunity for positiveself-promotion if handled promptly and correctly.

Now, what about vYou or Viddy? Both provide either shortor micro-video hosting for people seeking to engage in avideo medium that goes a bit beyond the passive experi-ence of watching YouTube. vYou lets you receive questions,be notified by e-mail or text, and answer at your leisure, aslong as your video response is two minutes or less. Its usersand administrators will also post random questions for theentire vYou community to consider (“What’s your favoritebeverage?” or “How could we end world hunger?”), andeveryone can respond on his/her vYou site in the form of avideo blog. There are sponsored groups, network links,and follower options, and what was once a small beta pro-ject has evolved into a highly marketable medium.

Viddy is the newest on the scene, offering 15-second clipsthat have the kinds of filters written into the software thatmake the video quality look far more professional than itactually is. Savvy marketers are using the 15-second spotsto highlight something they might have otherwise postedto Twitter, offer a special discount or promotion, providespecialized content to followers and fans, and buildsequential marketing experiences based on a theme. Theenergy drink provider Red Bull is using Viddy to reinforceits brand by capitalizing on a hot trend in the sportsworld—parkour. The company is sponsoring an athlete ashe travels from one extraordinary natural landscape toanother, performing awe-inspiring activities while wearinghis Red Bull T-shirt.

36 1-888-851-3313

So, could 15-second videos of the vegetables being harvest-ed for tonight’s specials at your restaurant provide as muchimpact as a manifesto on the importance of sustainability?Could the addition of those fresh vegetables to the sautépan excite the visual and auditory palates as much as read-ing the specials on a menu board? Absolutely.

One We Love: @redbull (Be sure to check out Ryan Doyle’s

parkour in India clip)

7. Etsy vs. Pinterest—Plus PunchFork,FoodSpotting, TasteSpotting, and All the Rest…You may have heard that Pinterest is addictive. You mayeven be an avid user yourself. But are you using it to itsbest advantage in business or the classroom? Even if youanswered “yes” to that question, we’ve got some suggestionsto consider.

But first, to be completely fair, as popular as Pinterest is,the Etsy movement might well have been its launch pad.With Etsy, the intent is to support buying direct from thesupplier (or crafter, designer, repurposer, baker, jewelrymaker, and so on), hunt for vintage products, or hire extra-ordinary talents. And while the function proved to beextremely valuable (don’t underestimate this for your ownbusiness!), the content on Etsy set itself apart by maintain-ing standards that were consistently slick, attractive, hip,fun, and a little bit quirky. In fact, it still is—and proof ofthe site’s popularity is in the numbers, with 2011 revenue inexcess of $538 million.

Back to Pinterest. Every social network writer is offering hisor her tips on how to maximize it for marketing purposes,but one common message is that your Pinterest boardsshould capture and celebrate your style more than yourproduct. In the culinary world, that means not just postingphotos of the food you offer, but also images that show theaesthetic, the community, the land of origin, the culturebeing shared, and so on. Make sure you’re also tappinginto the large and growing market of food-specific imita-tors and clones like Tastespotting, Foodspotting, or Punch-Fork. In addition to wonderful images, these sites offerrecipes, reviews, links to Yelp pages, and cross-referentiallinks throughout the web and the world.

One of our CIA degree students recently discovered thatthese tools can be not only fun, but also invaluable whenyou’re researching a dish. He was working on a paperabout pastirma, a dried meat he encountered while inTurkey. A simple Pinterest search led him to severalrecipes, complete with beautiful images—and an instantconnection with a community of people who not onlyknew what pastirma was, but also felt passionately enoughabout it to share their photos and recipes online. He was

amazed, and when he tried the food-specific sites, he foundnine more recipes and, thanks to FoodSpotting, was able tolocate precisely where in the world he might order thedishes and the regional variations he might find there. Andall of this took less than 10 minutes.

One We Love: No Reservations: 100 food spots visited by

Anthony Bourdain (on FoodSpotting)

One We Love: Any one of the several thousand that features

the CIA

What Are You Waiting For? So despite the myth of the digital native, and regardless ofwhat some might claim to be the optimal age for a career inmanaging social media, the truth is that the wisdom of expe-rience, a sense of perspective, and an approach that’s inaccordance with your mission are the three greatestresources you’ll need when rounding out your web presence.

Beyond that, the best rules you can follow when using anyof these tools are simple: Keep it fresh! Keep it true! Keep it fun!

Andi Sciacca is the manager of faculty and instructional develop-ment and the director of the Center for Excellence in Teaching andLearning at the CIA. She was previously an adjunct instructor forthe CIA, the City University of New York, and the State Universi-ty of New York. Contact Andi at [email protected].

SOCIAL MEDIA RESOURCESIf you would like to learn more about how to use

social media to your advantage, we encourage you to

check out any of these resources on the web:

• SmartBrief on Social Media

• Mashable

• Ragan’s PR Daily

• PR Newswire

• Just-Food

• Fast Company

• Social Media Examiner

• MediaPost Publications

With ProChef SmartBrief, you can scan all the latest industry news in one conve-nient package that’s delivered right to your inbox. This free daily brief features arti-cles hand-picked from hundreds of media sources, providing relevant, up-to-dateinformation on topics such as:

• Ingredient and Flavor Trends• Food Safety

• Health and Wellness• Culinary Science and Technology

Join more than 57,000 chefs and foodservice professionals already in the know.

Sign up today at www.smartbrief.com/cia

ProChef SmartBrief Brings You the Culinary News That Really Matters

38 1-888-851-3313

This is the story of how the CIA Wine Immersionchanged the lives of two talented women. Two cre-ative professionals from Los Angeles who followed

their decades-long passion for wine to the CIA, launched abusiness in the Napa Valley, and were nominated for aprestigious award just six months later. This is the story ofAmy Weber, CWP (above, left) and Kaethy Kennedy, CWP(above, right)—and Storycellars, their video production,wine trailer, and graphic design firm.

A Serendipitous Pairing Not long ago, Amy and Kaethy didn’t even know eachother. Both were seasoned professionals in the LA enter-tainment industry—and both had a keen interest in wine.Amy had pursued hers to earn intermediate-level certifica-tion from the Wine & Spirit Education Trust (WSET).

“Amy and I met through a mutual friend in the industryabout a year and a half ago,” Kaethy says. “I was on sabbat-ical from my job and was planning to come to the WineImmersion, so I e-mailed her to see if she wanted to go.”

“It was such kismet that Kaethy and I met,” says Amy.“After 20 years of editing movie trailers, I was burned out.I had quit my job and was freelancing when the opportuni-ty to take the Wine Immersion came up. Ultimately, myinterest in wine surpassed my interest in movie trailers.”

So they headed north to the CIA at Greystone in July 2011,and dove right into the program—tasting wines in the RuddCenter, walking the vineyards, and talking with winemak-ing industry icons. It wasn’t long before they had…

The Idea for a Business“We were listening to the winemaker on one of the excur-sions, and we both looked at each other and said, ‘There’s astory to tell,’” says Kaethy. “People don’t understand what ittakes to get the wine in the bottle.”

“The stars really aligned,” adds Amy. “The opportunitieswe had in the program engaged the storyteller parts of ourbrains. Everything came together.”

The Story of StorycellarsProfessional Wine Studies Success


“Amy and I realized in Wine Immersion that, rather thanopening a wine shop or something, we could apply theskills we already had to the field of wine,” says Kaethy.“Video is the one thing that gives a tangible connection, apersonal connection, to the winemaker, and that’s what wewanted to do.”

It All Started with the Rutherford Dust SocietyAfter earning their CWPs in September, Kaethy and Amyused the connections they made through the Wine Immer-sion to land their first client. “We hit the ground running,”Kaethy says. “Our first video trailer, for the RutherfordDust Society, was ready for their anniversary in February2012. The Rutherford video really showed people what wewere capable of; it was the one that opened doors for us.”

Soon the pair was busy creating a time-lapse video to pro-mote the opening of French Blue, a new restaurant in St.Helena. “Our work with the French Blue opening led us toCharles Krug Winery,” Kaethy says of their growing NapaValley client list. “Every job begets another connection.There’s really a sense of community here.”

It is that spirit of community, along with the excitement oftheir new venture, that helped Amy and Kaethy convincetheir partners to pack up their homes, dogs, and cats, andrelocate. “I moved up here that March,” Kaethy says.“Before that, we were flying back and forth from LA. But itfelt really right to take our passion for wine and apply ourmarketing skills to the wine industry. The CIA started thatfor us.”

Storycellars quickly grew to a four-person team—the co-founders plus Creative Director Wendy Schwartz (Amy’spartner) and Director of Photography/Post Production TimKennedy (Kaethy’s husband)—and beyond. Today, the firmbrings in talented editors and graphic designers Amy andKaethy know from their days in the entertainment industry,and also relies on local production personnel for variousprojects. In less than a year, Storycellars has built animpressive roster of clients, their Winemaking Primer forPahlmeyer was named a finalist in the 2012 Wine Spectatorvideo contest, and their Rutherford Dust Society earned anHonorable Mention.

“We’d Like to Thank The Culinary Institute”Kaethy and Amy are quick to attribute much of their suc-cess to the connections they made at the CIA. “The WineImmersion really opened doors that would not haveopened for us otherwise,” says Kaethy. “You can say ‘fieldtrip,’ but what you’re really doing is sitting across the tablefrom Doug Shafer tasting library wines. Wine Immersionputs you into that world—you’re not an outsider anymore.”

Amy adds, “It has given us credibility; we can really talkthe talk.”

The women are also effusive in their praise for the instruc-tion they received in the program. “The passion of theinstructors…it was to the point where you felt like you werein a church sometimes,” says Amy. “Not to mention theirknowledge and their desire to impart that knowledge totheir students. And people are so supportive—our instruc-tors from the CIA continue to check in with us.

“You can’t go wrong with Wine Immersion,” she continues.“I can’t speak highly enough of it—the instructors, the cur-riculum, the people you meet. It was a true gift.”

“People still can’t believe that we left our movie marketingcareers behind to start over in the wine industry,” saysKaethy. “So far, so good!”

To learn more about Storycellars and view some of the company’swork, visit www.facebook.com/storycellars. For more informationabout Wine Immersion and earning a Certified Wine Professionalcredential, see pages 64–66.

A TASTING OF STORYCELLARS’ SATISFIED CUSTOMERS

Arietta Wine

Buena Vista Winery

CADE Estate

Calistoga Ranch

Charles Krug Winery

Coombsville AVA

Domaine Carneros

Franciacorta Consorzio

French Blue

Napa Valley Vintners

Napa Valley Wine LibraryAssociation

The Napa Valley WineWave

Oakville East

Odette Estate

Pahlmeyer

PlumpJack Winery

Rutherford Dust Society

Shannon Ridge Vineyards& Winery

Aramark • Sodexo

Delaware North Companies

Belize Tourism Board

Campbell Soup Company

Pinnacle Entertainment

Runaway Bay Heart Training Center

U.S. Air Force • U.S. Marine Corps

Their Chefs are ProChefs.

Are Yours?

The competition is here to stay—and that means you need culinary professionals on your team who can take on any challenge the industry serves up.

So how do you prepare your chefs to lead? In two words: ProChef® Certification.ProChef develops and tests their skills at three industry-recognized levels of excellence. Your chefs will gain a new perspective on the culinary arts—and you’llgrow the talent you need to be the best.

ProChef Certification—The Standard for Excellence

www.ciaprochef.com/prochef

1-888-367-7131



ProChef® SuccessJust two months after attaining the highest level of ProChefCertification, Bryan Kelly was named the 2012 ACF South-east Region Chef of the Year. Coincidence? Not at all,according to Chef Kelly. But you might be surprised to learnthat he wasn’t always a believer in the power of ProChef.

When Chef Kelly began his ProChef journey, he alreadyhad a successful career as resident executive chef with Ara-mark for the University of Virginia Dining Services and hewas a gold-medal-winning culinary competitor. So whenAramark offered him the opportunity to take ProChefLevel II, he wasn’t all that enthusiastic. “Our company wasencouraging us to go, but I had graduated from a goodculinary program at The Greenbrier and I didn’t really feelI needed to get certified,” he says. “I thought ProChefwould be easy. But what I was expecting was not what Igot—ProChef was culinary higher education, in one of themost professional environments I’ve ever been in.”

Let the Transformation BeginHis transformation began almost immediately. “I realizedthat I had let some of my standards slip a little bit over theyears,” Chef Kelly says. “ProChef definitely pushed me outof my comfort zone and the process exposed some weak-nesses of mine. Level II got me back in line and then I wasdetermined to do Level III. I came into Level III with amuch better attitude. I wanted to score perfect across theboard and push myself—it wasn’t about just getting the cer-tification. I understood the value of culinary education andhow important it is to nurture your abilities and expertise.”

Getting Inside His Head: ProChef Critiques That included honing his skills as a culinary competitor.“ProChef certification isn’t just about cooking, it is alsofood safety, sanitation, and organization,” Chef Kelly says.“I got called out if my knives weren’t properly sharpenedor my jacket wasn’t pressed, and there was not the smallestdetail or garnish that was left unnoticed in the critiques.The ProChef judges really dialed in on the flavors andpicked them apart. I had that in my mind when I was writ-ing my menus for the ACF competition. When I wonSoutheast Region Chef of the Year, it was those critiquesthat rang and rang in my head.”

The ProChef experience prepared him for more than justthe actual cooking part of the ACF competition. “I’ve alwaysbeen told that culinary competition begins with the veryfirst e-mail,” he says. “The same is true with ProChef. Youradvisor and instructors do a really good job of laying out,

right up front, what is expected of you. I got back to theACF officials and judges quickly and efficiently with whatthey requested, and with no spelling or grammar errors inmy e-mails, just as I had to do for my ProChef advisor.”

Inspired to ImproveUltimately, it was the ProChef instructors’ and judges’ com-mitment to the culinary arts that inspired Chef Kelly.“Continuing your education and getting a little better everyday is what is important, and they really stressed this,” hesays. “What I took away from the ProChef experience is tobe professional, be respectful, honor the craft, and be thebest you can every day.”

The Power of ProChef

I“I thought ProChef would be easy.

But what I was expecting was not what

I got—ProChef was culinary higher

education, in one of the most professional

environments I’ve ever been in.”

—Bryan Kelly, PC III, CCC

PRO

CH

EF C

ERTI

FIC

ATI

ON

PR

OG

RA

M

42 1-888-851-3313 Please verify skill level before you enroll. See page 6.

PROCHEF CERTIFICATION PROGRAMPROVIDING THE PATH FOR YOUR CAREER SUCCESS CIA ProChef Certification is the only program for chefs

based on validating specific skills in culinary arts, person-

nel 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 Ser-

vice Office at 1-888-851-3313 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 cre ating a pro-

fessional development plan based on your background, experi-

ence, and career objectives. When you and your advisor determine

that you’re ready for the next step, you’ll select a date and offi-

cially 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 deter-

mining what courses would be appropriate for you.

SALUTING OUR PROCHEF SUCCESSESThe CIA would like to recognize these newest recipients ofProChef certification:

PROCHEF LEVEL I

Tricia Benning, U.S. Air Force, Hickam Air Force Base, HI

Bryon Boyd, U.S. Marine Corps, Quantico, VA

Justin A. Clairmont, U.S. Marine Corps, Quantico, VA

Ashley Cook, U.S. Air Force, Valdosta, GA

William Cook, U.S. Marine Corps, San Diego, CA

Jordan C. Cotterell, U.S. Marine Corps, Quantico, VA

Vickie Davis, U.S. Air Force, San Antonio, TX

Roel DelaGarza, U.S. Marine Corps, Quantico, VA

Kipp Dougherty, Preferred Hospitality, Inc., Riverside, CA

Brandyn Drew, U.S. Marine Corps, Quantico, VA

George Felder, U.S. Air Force, Steinbach, Germany

Dionna Fountain, U.S. Air Force, Beaver Creek, OH

Mary Grasso, U.S. Marine Corps, Beaufort, SC

Luis Guardado, U.S. Marine Corps, Quantico, VA

Nicole Holten, Aramark, Payette, ID

Tim Hsu, The Campbell Soup Company, Camden, NJ

John Jenkins, U.S. Air Force, Gulf Breeze, FL

Janice Jodsaas, U.S. Air Force, Perry, GA

Wilson Jumelles, U.S. Marine Corps, Quantico, VA

Cynthia Keller, The Culinary Institute of America,

Hyde Park, NY

Dustin Lewis, U.S. Marine Corps, Jacksonville, NC

Dara Mancilla Alvarez, U.S. Marine Corps, Quantico, VA

Reese McRae, Chef, Rock Island, IL

Oziel Morales, U.S. Air Force, Cheyenne, WY

Jesus Orozco Grijalva, U.S. Marine Corps, Quantico, VA

Casey Platt, The Culinary Institute of America,

Hyde Park, NY

Susana Ramirezcabrera, U.S. Marine Corps, Quantico, VA

Henry Remmers, U.S. Air Force, San Antonio, TX

Jose Rojas, U.S. Marine Corps, Quantico, VA

Tiwona Runyon, U.S. Air Force, Izmir Air Base, Turkey

Juan Sandoval, U.S. Marine Corps, San Diego, CA

Laura Stec, Private Chef, Portola Valley, CA

Benjamin Sutter, The Settler’s Inn, Hawley, PA

Arturo Torres, U.S. Marine Corps, Dallas, TX

Patrick Van Voorhis, The Culinary Institute of America,

Hyde Park, NY

Decklin Wasbotten, U.S. Air Force, Mildenhall,

United Kingdom

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MMichael Watts, U.S. Marine Corps, Alexandria, VA

Nancy White, U.S. Air Force, Andrews Air Force Base, MD

John Williams, U.S. Air Force, San Antonio, TX

Robert Zambrano, U.S. Marine Corps, Quantico, VA

PROCHEF LEVEL II

Antonio Pignagrande, Aramark, Rochester, NY

Del Reece, Aramark Higher Education, Phoenix, AZ

David Seaton, Aramark, Long Beach, CA

Lina Zarcaro, The Culinary Institute of America,

Hyde Park, NY

PROCHEF LEVEL III

Richard Nifenecker, Café Pierrot, Andover, NJ

For a full listing of successful ProChef candidates, visit

www.ciaprochef.com.


You set your sights on CIA ProChef®

Certification and you did it. Congratula-

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office, or home.

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just $95* and can be purchased at

www.ciaprochef.com or by calling

1-888-851-3313.

*Plus $10 shipping and handling within the continentalU.S. Add applicable sales tax for NY, CA, and TX orders.

Display Your ProChef Pride

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FOUNDATION-BUILDING COURSES—PROCHEF LEVEL I CERTIFICATIONWhether 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 StepAt 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 greenvegetables, potatoes, rice, and other commonly usedaccompaniments

• Able to select appropriate items for sensible plate accompa-niments and menu progression

• Comfortable with basic cold food preparation, such asgreen, buffet, and composed salads; salad dressing; andsandwiches

• Understands and applies principles of food safety and sanitation

Leadership: • Able to listen and follow instructions

• Can organize personal work areas for effective productionand work priorities to meet schedule and assigned timing

Financial: • Can relate to the value of food and labor in a foodser -

vice 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

ProChef Level I Pre-Assessment Workshop

Watch www.ciaprochef.com for upcoming dates.

Note: The chef-instructor will contact you regarding the specific start time forthis five-hour class.

This one-day skills evaluation focuses on preparing theapplicant for the ProChef Level I Certification Exam. Theday involves a testing of one’s ability within all facets of thekitchen. The assessment will consist of:

•Written examination

•Practical examination

•Product identification

•Skill evaluation assessment

•Professional development counseling

The written exam is designed to assess readiness for theactual exam. The practical will test the individual’s ability tothink and plan efficiently through a lottery-drawn menu.Through product identification, the individual will distin-guish between food items using terms common to theindustry. The focus will be on cooking fundamentals asrequired in the Level I certification program. In addition,our ProChef advisors will evaluate skill sets and suggestprofessional development opportunities for further certifica-tion advancement.

Applicants will have access to preparation materials inadvance of the assessment via www.ciaprochef.com. Thisinformation will include the day’s schedule, competenciestested, key terms and ingredients, and a bibliography.

IACETThe International Association for Continuing Education

and Training is a non-profit association dedicated to

quality continuing education and training programs.

IACET certifies education providers that meet strict

continuing education guidelines originally created in

1968 and recently updated by the IACET Council on

Standards Development (ICSD). IACET is known as the

premier standard-setting organization for continuing

education and training providers. IACET certification is

the standard that learners seek for quality when they

choose a provider.

Accompaniments and Side Dishes: Beyond the Protein

Skill Level: Foundation


Satisfy today’s customer with new and flavorful accompani-ments and side dishes. Your menu, culinary repertoire, andskills will be enhanced throughout this educational lookinto vegetable, legume, and grain preparation. During thiscourse, you will:

•Demonstrate the proper techniques for preparing variouscolored vegetables, potatoes, and other tubers.

•Describe and apply the appropriate steps to produce andcook 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.

Breakfast and Brunch Cookery



Develop your skills as a culinarian by studying the properproduction techniques of basic breakfast and brunch items.With a focus on various egg dishes, quick breads, sand-wiches, salads, and accompaniments, participants will:

•Practice basic methods of preparation for traditional break-fast and brunch items.

•Demonstrate ways to organize mise en place and worksta-tions to optimize efficiency on the line.

•Apply techniques for presenting both breakfast and brunch items.

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ProChef Level I Certification Immersion


The ProChef Level I Certification Immersion consists ofthe following courses:

•Soups, Stocks, and Sauces

•Cooking Principles I

•Cooking Principles II

•Accompaniments and Side Dishes: Beyond the Protein

•Breakfast and Brunch Cookery

•ProChef Level I Certification Exam

ProChef Level I Certification Exam

Feb. 25–28, 2013; 8 a.m.–6 p.m., San Antonio, TX Campus, $1,500

Applicants will have access to preparation materials inadvance of the exam via our www.ciaprochef.com website.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, andwork 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

The practical segment of the exam will include:

•Knife skills—accuracy of size and shape, yield, waste, sharp-ening and measurement, and proper usage

•Preparation of various stocks, soups, and sauces

•Competency-based menu execution

“ProChef helped me perfect my technique. It makes you abetter professional.”—Paul Maloney, PC I, culinary specialist first class, U.S. Navy

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S Cooking Principles I



Offer your customers a higher-quality product using classicculinary techniques. Along with examining the all-importantcooking fundamentals, Cooking Principles can help toenhance your overall skills. In this course, you will:

•Prepare meals using fundamental techniques such as sauté,stir-fry, pan- and deep-fry, grill, broil, roast, shallow- anddeep-poach, stew, braise, and steam.

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

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

Cooking Principles II



One of the toughest challenges in exceeding customers’expectations is perfecting the timing of service and master-ing proper plating techniques. In this course, you will designand plan a well-balanced menu demonstrating multiplecooking techniques. You will also:

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

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

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

Soups, Stocks, and Sauces



The foundation of good cooking begins with a thoroughunderstanding of soups, stocks, and sauces. During thiscourse, you will study fundamental preparation methodsand ingredients. You will also:

•Discuss the principles of stocks and thickening agents.

•Study the basics of clear and thick soups.

•Prepare grand and small sauces.

•Create emulsion sauces, compound butters, and dressings.


“Getting credentials throughProChef definitely adds opportunities within the food industry.”—Mario Arangio, PC I, research chef, Campbell Soup Company

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ProChef Level II Pre-Assessment Workshop



This one-day skills evaluation is designed to prepare theapplicant for the ProChef Level II Certification Exam. Theday involves an extensive testing of one’s ability within allfacets of the kitchen. The assessment will consist of:





The written exam is designed to assess readiness for theactual exam, with an additional focus on financial and per-sonnel management. The practical will test the individual’sability to think and plan efficiently through a predeter-mined concentration selected by the applicant: baking andpastry, healthy cooking, garde manger, or Mediterraneancuisine.

Applicants will have access to preparation materials inadvance of the assessment via www.ciaprochef.com. Thisinformation will include the day’s schedule, competenciestested, key terms and ingredients, and a bibliography.

ProChef Level II Certification Immersion


ProChef Level II Certification consists of the followingcourses:

•Mediterranean Cuisine: Ingredients and Techniques

•Baking and Pastry for Chefs: Desserts and Breads from theHot Kitchen

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

•The Art and Science of Cooking

•Controlling Your Bottom Line

•Techniques of Healthy Cooking

•Frontline Leadership Skills

•ProChef Level II Certification Exam

INTERMEDIATE COURSES—PROCHEF LEVEL II CERTIFICATIONYou’ve got a rock-solid foundation in the culinary arts.

Now it’s time to further develop your expertise and pre-

pare 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

successful culinarian’s résumé.

The Second StepAt 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 theproduction 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

Leadership: • Understands fundamental management principles

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

• Familiar with essential workplace laws and employer liability

• Able to effectively prepare and conduct performance reviews

• Capable of preparing well-organized work schedules

Financial:

• Familiar with food operation P&L statements

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

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

• Understands and can troubleshoot a food inventory andordering system

ProChef Level II Certification Exam

May 14–17, 2013; 7 a.m.–6 p.m., San Antonio, TX Campus, $1,750

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


•Food science

•Nutritional analysis

•Management skills

•Financial skills


•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

The Art and Science of CookingSkill Level: Intermediate

Mar. 4–8, 2013; 7 a.m.–1:30 p.m., San Antonio, TX Campus, $1,095, 30 hours, 3.0 CEUs

Chefs who understand the basic physical properties of foodsare free to create countless dishes without recipes. In thiscourse, chefs with a solid, fundamental knowledge of cook-ing principles and methods can delve deeper into culinaryprinciples. Participants will:

•Produce recipes and conduct experiments using fats, emul-sions, vegetables, proteins, starches, and leaveners.

• Identify the cooking and baking principles demonstratedthrough the experiments.

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

•Evaluate the variables that contribute to a successful endproduct.

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

Skill Level: Intermediate

Feb. 4–8, 2013; 7 a.m.–1:30 p.m., San Antonio, TX Campus, $1,095, 30 hours, 3.0 CEUs

With a few basic techniques, any professional kitchen cancreate high-quality desserts. Baking and Pastry for Chefs pro-vides a road map for producing simple yet elegant, cost-effec-tive 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, custard-based products, mousses, and meringues.

•Create garnishes and edible containers from temperedchocolate and tuilles.

•Plan and execute individual plated cold and hot desserts.

Controlling Your Bottom LineSkill Level: Intermediate


In today’s competitive foodservice industry, it’s moreimportant than ever to effectively manage your costs. Con-trolling Your Bottom Line provides the fundamentals forsuccessfully operating and maintaining a profitable busi-ness. Through teamwork and case studies, you will:

•Develop a menu that identifies recipe costs, stations, andlabor and equipment needs.

•Discuss customer profiles, target markets, competitiveanalysis, and marketing strategies.

•Analyze a P&L from the perspective of making an opera-tion more profitable.

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

•Describe how a Total Quality Management program canhelp ensure better results for the bottom line.

A laptop computer with Microsoft Office applications is recom-mended for this course.

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“The experience was, quite simply, amazing. Not onlydid I learn a tremendous amount and strengthen myculinary fundamentals, but I also had a blast.”—Guy Winks, PC II, sergeant first class, U.S. Army

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SFrontline Leadership Skills



Like any business, a successful foodservice operation relieson industry proficiency, customer service skills, andemployee satisfaction. To help meet these needs, this coursewill introduce you to sound principles of effective leader-ship. You will:

•Differentiate among several styles of leadership and motivation.

•Demonstrate effective communication techniques.

•Employ strategies for working together to increase productivity.

• Identify ways that organizational culture affects manage-ment 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


Mar. 11–15, 2013; 2–8:30 p.m., San Antonio, TX Campus, $1,095, 30 hours, 3.0 CEUs

Traditionally known in restaurants as the area where pre-served and cold foods are prepared, garde manger hasexpanded its scope to include appetizers and hors d’oeuvre,salads, sandwiches, and accompanying cold sauces andcondiments. This class will show you how to apply theseclassic techniques in modern and flavorful ways that willentice your customers and drive sales. During this course,you will also:

•Discuss the functions of the major ingredients in gardemanger and their appropriate applications.

• Identify proper food-handling procedures and mise enplace techniques for multitasking and managing your time.

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

•Explain and demonstrate the fundamental conceptsinvolved in preparing meats and fish for hot and coldsmoking.

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

•Employ presentation techniques for designing and arrang-ing your food items on plates, platters, and buffets.

Mediterranean Cuisine: Ingredients and Techniques


Jan. 28–31, 2013; 7 a.m.–1:30 p.m., San Antonio, TX Campus, $875, 24 hours, 2.4 CEUs

Mediterranean cuisine has captured the attention of theAmerican dining public. As an introduction to Mediter-ranean cooking, this course will demonstrate ways to meetthe increasing demand for this healthy and flavorful culi-nary tradition. You will:

•Prepare menus from southern France, southern Italy, theeastern Mediterranean (Greece and Turkey), North Africa(Tunisia and Morocco), and Spain.

•Study a variety of ingredients and basic preparations whichheighten flavors: roasted peppers, preserved lemons, tape-nade, and charmoula.

•Employ key cooking techniques and seasonal purchasingstrategies.

•Work with different herb and spice combinations.

Techniques of Healthy CookingSkill Level: Intermediate

Jan. 22–25, 2013; 7 a.m.–1:30 p.m., San Antonio, TX Campus, $875, 24 hours, 2.4 CEUsJune 17–21, 2013; 2–8:30 p.m., St. Helena, CA Campus (Greystone),$1,095, 30 hours, 3.0 CEUs

Discover how healthy cooking techniques can lead to amore prosperous business. Offering your patrons nutritiousmenu items will give you a competitive edge in the foodser-vice industry. During this course, you will:

•Study nutrition guidelines, healthy cooking concepts andtechniques, and equipment.

•Use the proper techniques to cook with plant proteinsources, less fat, and moderate salt usage.

•Demonstrate ways to apply sound nutritional principles tofoods you prepare.

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

•Employ alternative preparation and seasoning techniques.


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ProChef Level III Pre-Assessment Workshop



This one-day skills evaluation is designed to prepare theapplicant for the ProChef Level III Certification Exam. Theday involves an extensive testing of one’s ability within allfacets of the kitchen. The assessment will consist of:





The written exam is designed to assess readiness for theactual exam, with a focus on financial and personnel man-agement skills. The practical exam will test the individual’sability to think and plan efficiently through various concen-trations—Asian cuisine, Latin American cuisine, and sea-sonal market basket. In addition, our ProChef advisors willevaluate skill sets and suggest professional developmentopportunities for further certification advancement.

ProChef Level III Certification Exam


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


•Menu planning—Asian cuisine, Latin American cuisine, andseasonal market basket

•Wine knowledge

•Financial skills

•Problem solving and personnel management


•Skill verification—Asian cuisine, Latin American cuisine, andseasonal market basket

•Wine and food pairing

•Role playing—problem solving and personnel management

•Case study—“End of the Month P&L” justification

ADVANCED COURSES—PROCHEF LEVEL III CERTIFICATIONThere’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 -

fication credential.

The Final StepAt this level, you should be well versed in multiple culi -

nary disciplines, able to apply advanced personnel man-

agement skills, and capable of effectively planning,

managing, and forecasting the financial aspects of a

complex food operation.

Culinary Experience:

• Understands the principles of, and can prepare key dishesfrom, at least four elective disciplines

• Familiar with the fundamentals of wine and able to applyprinciples of food and wine pairing

Leadership:

• Can effectively manage workplace performance and harassment issues and able to successfully conduct pro -spective employee interviews

• Able to prepare organizational charts and corresponding job descriptions

Financial:

• Capable of reading, understanding, and preparing anannual 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

SAV

E! GROUP DISCOUNTS AVAILABLE!If your company would like to send a group to the CIAfor professional development courses, please contact Brad Barnes at [email protected] to learn more.


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SAsian Cuisine: Ingredients and TechniquesSkill Level: Advanced


Introduce your customers to the vibrant flavors of Asia. Byexpanding your knowledge of classic Asian dishes and cook-ing techniques, you’ll have the necessary skills and insight todiversify your current menu offerings. In this course, youwill:

•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, andvelveting.

•Study regional cuisines, flavor profiles, and indigenousingredients.

An Exploration of Food and Wine for Chefs

Skill Level: Advanced


As a contemporary chef, it pays to understand the diverseflavors of food, the complexity of wine, and the intricatebalance these items share when paired. We’ll show you whysome matches have natural affinities, and how to partnerand prepare foods and wine to enhance the dynamic of adish or meal. You will:

•Analyze wine flavor to evaluate its compatibility with a vari-ety of food.

•Discuss techniques for utilizing wine as an ingredient andhow to select a wine based on the cooking methodemployed.

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

•Demonstrate ways to improve the compatibility betweenyour menu and wine list.

• Identify the challenges of pairing wine with certain dishes.

Financial Understanding for Chefs



Refresh your financial understanding of revenue and costcenters with colleagues in the field. This realistic look intoprofitability combines the expertise of professional opera-tors with a chef’s-eye view of practical scenarios. Throughinteraction, projects, demonstrations, and lecture, you will:

•Assess ways to protect your money.

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

•Read, evaluate, and interpret a P&L statement.

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

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

•Describe ways to increase profitability and/or analyze whyyou’re unable to achieve higher profitability.

A laptop computer with Microsoft Office applications is recom-mended for this course.

Vibrant Dishes of Latin America and the CaribbeanSkill Level: Advanced


With the public in search of new and exciting flavors, LatinAmerican cuisine has moved to the forefront of today’scooking scene. So it makes sense to discover ways to meetthe demand for multicultural culinary influences. In thiscourse, you will:

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

•Work with indigenous ingredients and common LatinAmerican cooking methods.

•Taste the distinct flavor profiles of each cuisine, includingCreole dishes.

•Learn ways to incorporate Latin American specialties intothe American kitchen.

“ProChef has, without a doubt, helped fast-track mycareer, dramatically increase my current salary, and,more important, maximize my future earning potential.”—John Meagher ’97, PC III, assistant general manager and food & beverage director, Manhasset Bay Yacht Club,

Port Washington, NY

The Cooking of Italy: From Tuscany to Sicily


Feb. 11–15, 2013; 2–8:30 p.m., St. Helena, CA Campus (Greystone),$1,095, 30 hours, 3.0 CEUsAug. 26–30, 2013; 2–8:30 p.m., St. Helena, CA Campus (Greystone),$1,095, 30 hours, 3.0 CEUs

Satisfy your customer’s taste for true Italian cuisine withdishes from Tuscany to Sicily. As you uncover traditionaldishes from several regions and a variety of Italian ingredi-ents to incorporate into your menu, you will:

•Study the cooking styles, ingredients, traditional dishes, andhistory of the following regions: Liguria, Tuscany, Lazio,Puglia, and Sicily.

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

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

•Discuss the Arabic influences on Sicilian cooking.

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


Apr. 29–May 3, 2013; 2–8:30 p.m., St. Helena, CA Campus (Greystone),$1,095, 30 hours, 3.0 CEUs

Say goodbye to bland food and hello to delighted cus-tomers! Add this exciting alternative to familiar EurocentricAmerican cooking styles to your repertoire. This typicallyhealthy, bold, fun approach to cooking combines pungent,sweet, sour, spicy, and hot in a single dish to developintense, contrasting levels of flavor. Through tastings, experi-mentation, 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 aschutneys, salsas, and sambals.

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

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

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

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WORLD CUISINE COURSES

Chef’s Tour of Napa Valley


Sept. 10–13, 2013; 7 a.m.–1:30 p.m., St. Helena, CA Campus (Greystone),$875, 24 hours, 2.4 CEUs

Northern California and the Napa Valley are knownthroughout the nation for excellence in the foodserviceindustry. Join us for an insider’s tour of this acclaimedregion and experience firsthand how this reputation wasearned. During this course, you will:

•Take field trips to visit local purveyors of artisanal ingredients.

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

•Discuss how successful wine and food programs are createdthrough innovative partnerships with local purveyors.

•Demonstrate ways to make the most out of a trip to thefarmers’ market.

Southeast Asia: Traditional Flavors and Techniques


May 13–17, 2013; 2–8:30 p.m., St. Helena, CA Campus (Greystone),$1,095, 30 hours, 3.0 CEUs

Mastering the appealing flavors of Southeast Asia can givechefs a competitive edge and add interest to their menus. Aspart of this course, you will work with authentic ingredientsand practice traditional techniques. You will also:

•Study the similarities and differences between Vietnamese,Thai, Malaysian, Indonesian, and Cambodian cuisines anddescribe the primary flavor components of each.

•Employ pungent and 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, anddipping sauces.

•Balance flavors across a single dish as well as across anentire meal.

•Discuss the importance of rice in the Southeast Asian diet,and use it in its many forms.

Global Street Foods: From Street to Table


May 6–10, 2013; 2–8:30 p.m., St. Helena, CA Campus (Greystone), $1,095,30 hours, 3.0 CEUs

American cooking is changing. Chefs and customers alikehave an almost insatiable appetite for world cuisines. So it’sno wonder global street foods have entered the U.S. marketand rapidly become one of the hottest culinary trends.

In this course, you will prepare cuisines and practice cook-ing techniques from around the world, using street foods asthe medium for exploration. In addition, you will:

•Use global ingredients and flavor profiles to help youdevelop new menu ideas.

•Discuss the role corn, wheat, rice, and underutilized cuts ofmeat and fish play in street foods.

•Create a variety of flavorful and inexpensive street foodsthat will enhance your repertoire and strengthen your bot-tom line.

•Analyze current culinary trends in relation to flavor andstreet foods, and identify methods of integrating these con-cepts and items into your menus.

Mediterranean Cooking: An Advanced Course


June 10–14, 2013; 2–8:30 p.m., St. Helena, CA Campus (Greystone),$1,095, 30 hours, 3.0 CEUs

The recent explosion in Mediterranean cuisine has madethis a vital area of professional development for chefs. Inthis advanced course, experienced chefs with knowledge ofMediterranean cuisine can put the region’s broad flavorprinciples and cooking concepts into practice. You will:

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

•Make basic preparations that shape the region’s flavordynamics, such as specialty sauces and spice mixtures.

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

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

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CULINARY TECHNOLOGY COURSES

Culinary Science: Principles and Applications in Modern CuisineSkill Level: Advanced


Review the principles of culinary science and their applica-tions in modern foodservice industry careers through lec-tures, discussions, and extensive hands-on kitchen work. Bycomparing traditional and “modernist” techniques, thiscourse will introduce you to the mechanisms underlying thephysical and chemical changes that occur during foodpreparation and cooking—and how to control them. Theeffects of these factors on the sensory properties and enjoy-ment of a meal will also be covered. In this course, you will:

•Review heat transfer and its role in flavor development andfood safety.

•Study the role of water in cooking, texture development,and flavor reactions.

•Recognize the importance of objective, science-basedapproaches to designing and evaluating new menu items inorder to maximize efficiency, optimize cost, and meet con-sumer wants and needs.

•Be introduced to the proper use of sous-vide cooking meth-ods and the basic safety requirements for their use.

•Cover the essentials of microbiology in the kitchen as theyrelate to safety and quality.

•Discuss the science of flavor perception, as well as methodsfor objective flavor evaluation.

•Demonstrate the application of scientific principles in thekitchen through modern cooking techniques such as ice fil-tration, precision temperature cooking, and pressure cooking.

INSTRUCTORS: Ali Bouzari is an adjunct instructor in culinary science atthe CIA at Greystone. Currently pursuing a PhD in foodbiochemistry at UC Davis, his research interests includecollaborating with chefs to understand the science behindculinary techniques and facilitate innovation in the kitchen.

Kyle Connaughton is a consultant to the restaurant indus-try in the areas of food technologies and modern cuisineand the former head chef of research and development forThe Fat Duck restaurant in England.

Chris Loss ’93, PhD is director of the Department of MenuResearch & Development at the CIA, where he fostersapplied research amongst the college’s faculty and developsculinary arts and sciences curriculum.

Ted Russin, MSc is director of CIA Consulting. He waspreviously an applications scientist with CP Kelco in SanDiego, CA and a consulting expert for Nathan Myhrvold’sModernist Cuisine.

For more information on the instructors of this unique program,visit www.ciaprochef.com/programs/advanced.html.

Sous-Vide Cooking Skill Level: Advanced


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

Through demonstrations and hands-on assignments, youwill hear about the many benefits of sous-vide cooking andhow to successfully apply sous-vide techniques. You will:

•Discuss 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 witnessincreased yields created by precise temperature-controlledcooking in a closed environment.

•Employ safety and sanitation practices critical for sous-videmethodology.

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Having been a professional chef producing large quantitiesof foods at the highest level of quality, I was fascinated bythe opportunity to embark on an exploration of sous vide.Those already immersed in this precise, scientific cookingstyle are some of the best and most progressive culinariansin our field, so to embrace it was another chance to learnand grow.

The fear of the unknown helps explain much of the appre-hension chefs have had in using the sous-vide method com-fortably in the mainstream of our daily operations. Equallydaunting has been the reputation sous vide has for requir-ing ridiculously expensive equipment. Now, with smallercirculating units, Cryovac machines, and better technologyavailable, there are no more excuses!

I have always considered myself to be an opened-mindedchef, so when the opportunity arose to take Sous-VideCooking at the CIA, I jumped at it. What I discovered inthis focused, detail-oriented course was a world of practicalapplications that could assist and remedy quality and con-sistency issues we all face in the modern kitchen. Fromlabor reductions and inexperienced staff to space restric-tions and budget constraints, sous vide can help addressyour kitchen concerns by providing the means for replicat-ing a high-quality product over and over again.

Braised secondary cuts of meats, poached vegetables, slow-cooked fruits, cooked custards, infused stocks, perfectlycooked rice, mashed or steamed potatoes…I quickly real-ized that there is a whole new world of food to prepareusing the sous-vide process and applications. It was an eye-opening experience that was, in my opinion, worthevery minute.

Embracing Sous-Vide Cooking

One Chef’s JourneyBy Lisa Brefere ’78, CEC, Co-founder, GigaChef.com and CookingDistrict.com

TO REGISTER FOR SOUS-VIDE COOKING, CALL 1-888-851-3313.

Small Dishes, Big Flavors: Appetizers and First Courses


June 24–28, 2013; 2–8:30 p.m., St. Helena, CA Campus (Greystone),$1,095, 30 hours, 3.0 CEUs

Appetizers and first courses provide the ideal outlet forshowcasing new menu items. Small Dishes, Big Flavorsuncovers an array of ideas for creating flavorful and visuallyappealing hot and cold starters. During this course, you will:

•Put a contemporary spin on traditional appetizers.

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

•Apply presentation principles for plate and platter layoutincluding design and sequencing.

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

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SPECIALIZED AND ADVANCED COURSES

Garde Manger: The Art and Craft of the Cold Kitchen


Mar. 11–15, 2013; 2–8:30 p.m., San Antonio, TX Campus, $1,095, 30 hours, 3.0 CEUs

Traditionally known in restaurants as the area where pre-served and cold foods are prepared, garde manger hasexpanded its scope to include appetizers and hors d’oeuvre,salads, sandwiches, and accompanying cold sauces andcondiments. This class will show you how to apply theseclassic techniques in modern and flavorful ways that willentice your customers and drive sales. During this course,you will also:

•Discuss the functions of the major ingredients in gardemanger and their appropriate applications.

• Identify proper food-handling procedures and mise en placetechniques for multitasking and managing your time.

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

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

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

•Employ presentation techniques for designing and arrangingyour food items on plates, platters, and buffets.

Modern American Charcuterie


June 10–14, 2013; 7 a.m.–1:30 p.m., St. Helena, CA Campus (Greystone),$1,095, 30 hours, 3.0 CEUsSept. 23–27, 2013; 7 a.m.–1:30 p.m., St. Helena, CA Campus (Greystone),$1,095, 30 hours, 3.0 CEUs

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

•Practice techniques for curing, brining, smoking, and much more.

•Create an extraordinary edible display of today’s moderncharcuterie with items such as cider-brined bresaola, Tus-can-cured pancetta, dehydrated duckling prosciutto, sucklingpig porchetta, and goose pastrami.

Exceptional In-Flight Service

Mar. 11–15, 2013; San Antonio, TX Campus, $2,500June 10–14, 2013; St. Helena, CA Campus (Greystone), $2,500

This exciting program addresses the unique challenges of providing top-notch customer service at 35,000 feet.You will:

•Perform 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.”

•Cover other specialty topics such as cooking and heat-ing meals using a microwave, preparing food in a smallspace, and holding and reheating food.

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

Register for this special program by contacting LorrieHafner at 845-451-1669. Each class is limited to 16 par-ticipants, so call today!

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Advanced Seafood Cooking


Nov. 18–21, 2013; 2–8:30 p.m., St. Helena, CA Campus (Greystone), $875,24 hours, 2.4 CEUs

With a vast selection of seafood available, there are count-less menu options at your fingertips. This advanced look atseafood cookery will provide you with techniques for work-ing with both expensive and inexpensive varieties of fishand shellfish. You will:

•Review how to properly handle, evaluate, and prepare vari-ous types of finfish and shellfish.

•Employ fabrication techniques that will increase yield andprofitability.

•Prepare seafood using non-traditional methods, practicecost-effective applications, and study global flavors andinfluences on seafood.

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

Global Street Foods: From Street to Table


Jan. 14–18, 2013; 7 a.m.–1:30 p.m., San Antonio, TX Campus, $1,095, 30 hours, 3.0 CEUsMay 6–10, 2013; 2–8:30 p.m., St. Helena, CA Campus (Greystone), $1,095,30 hours, 3.0 CEUs

American cooking is changing. Chefs and customers alikehave an almost insatiable appetite for world cuisines. So it’sno wonder global street foods have entered the U.S. marketand rapidly become one of the hottest culinary trends.

In this course, you will prepare cuisines and practice cook-ing techniques from around the world, using street foods asthe medium for exploration. In addition, you will:

•Use global ingredients and flavor profiles to help youdevelop new menu ideas.

•Discuss the role corn, wheat, rice, and underutilized cuts ofmeat and fish play in street foods.

•Create a variety of flavorful and inexpensive street foodsthat will enhance your repertoire and strengthen your bot-tom line.

•Analyze current culinary trends in relation to flavor andstreet foods, and identify methods of integrating these con-cepts and items into your menus.

Certified Culinary Sales Professionals (CCSP) Program

Custom programs at a group rate available for organizations;contact Lorrie Hafner at 845-451-1669 or [email protected] to schedule your team.

Designed by foodservice industry leaders, the CCSP pro-gram was created for sales and marketing professionalswho want to build the foundation of knowledge andstrong working relationships with culinary clients that canlead to increased sales, customer satisfaction, and returnon investment (ROI). During this four-month program—which combines online “distance” learning with on-cam-pus and shadow experiences—you will practice theculinary fundamentals, recognize and use the language ofthe professional kitchen, and study the management andoperational practices of foodservice organizations.

This illuminating, career-building program includes:

•Convenient multi-week “distance learning” segmentsaccessed online 24/7. Topics include food and kitchensafety, equipment identification, culinary fundamentals,product identification, food purchasing, and menu analysis.

•A term assignment/case study focusing on improvingyour business and increasing your ROI.

•Three days spent at the CIA’s Hyde Park, NY campus,working hands-on in our kitchens, discussing your casestudy, and eating—and analyzing—dinner in one of ourrestaurants.

•A shadow experience of six to eight hours that will helpyou understand the nuances of chefs, kitchens, and yourcustomers.

•The expert support of your CCSP chef-instructor, who iseasily reached throughout the program via e-mail.

Upon successful completion of this certification program,you will take part in a graduation ceremony on campusand have the privilege of adding a prestigious CCSP credential from The Culinary Institute of America to yourbusiness card and résumé.

For more information and to register, please contactCIA Consulting Services Manager Lorrie Hafner, CCSPat 845-451-1669 or [email protected].

Intermediate Wedding Cake Design


May 6–10, 2013; 2–8:30 p.m., St. Helena, CA Campus (Greystone), $1,095,30 hours, 3.0 CEUs

The world of wedding cakes can provide lucrative businessopportunities and an excellent arena in which to expandyour creative talents. Join us for this fun and instructiveclass as you bake, fill, construct, and decorate wedding andspecialty cakes using the latest techniques and products.During this course, you will:

•Bake various cake bases to produce delicious and naturalhigh-quality wedding cakes.

•Torte, fill, and finish cakes in a quick and efficient manner.

•Use a range of décor materials, and discuss why fondant isthe most versatile cake décor medium.

•Experiment with stenciling, embossing, and overlays.

•Employ the most effective construction and deliveryapproaches.

•Discuss where to purchase the latest equipment and high-est-quality ingredients.

•Please find below some small equipment the instructor hasrequested you bring to class:

• Chef’s knife • Paring knife

• Fondant smoother • Small and large offset spatulas

• Scissors • Pizza cutter

• 45-degree triangle • Pastry tips

• Sugar thermometer • Serrated knife

• Paste colors • Metal bench scraper

• Plastic bowl scraper • Plastic spatulas

• 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

BAKING AND PASTRY COURSES

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



With a few basic techniques, any professional kitchen can create high-quality desserts. Baking and Pastry for Chefs provides a road map for producing 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, custard-based products, mousses, and meringues.

•Create garnishes and edible containers from temperedchocolate and tuilles.

•Plan and execute individual plated cold and hot desserts.

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Modern Plated Desserts


May 13–15 2013; 2–8:30 p.m., St. Helena, CA Campus (Greystone), $650,18 hours, 1.8 CEUs

When designing a dessert menu, it is essential to considercurrent trends to keep your menu fresh and interesting. Forany pastry chef, building a repertoire of contemporary tech-niques and recipes is essential to career success. Join us forthis three-day course to employ the latest techniques inplated desserts as practiced by influential pastry chefs andrestaurants around the world. You will also:

•Discuss the external influences guiding modern plate presentation.

•Review the principles behind contemporary plated desserts,including composition, contrasting and complementary flavors and textures, and color and style.

•Recognize the significance of using locally grown seasonalingredients in your desserts.

•Prepare a variety of plated desserts using the principles andpastry techniques learned in class.


MENU R&D ONLINE COURSES

The Culinary Art of Menu R&D

Watch menuscience.ciachef.edu for upcoming dates.

Gain a better understanding of the role of foodservice pro-fessionals in the product development process and the culi-nary skills required for success. You’ll discover practicalapplications of process theory, in topics that include:

•Language and culture of menu R&D

•Culinary fundamentals

•Physiology of taste

•History and future of food trends in foodservice—case studies

•Creativity and how it is incorporated

•Nutrition

•Presentation skills

Food Science and Technology Applications in Menu R&D


Get an introduction to the basic principles and best prac-tices of food science and the critical role they play in menuresearch and development. You’ll explore topics such as:

•Language and culture of the product development lab

•Food chemistry

•Food microbiology

•Food processing basics—unit operations and food safety

•Nutrition

•Sensory science

Marketing and Consumer Behavior in Menu R&D


Explore basic marketing concepts, theories, and best practices as they apply to menu research and devel-

opment. This course examines the role of marketing andthe specific marketing activities that occur at each stage ofthe process. Topics include:

•Language and culture of marketing

•The brand—marketing program/menu

•The consumer—target audience and segmentation/lifestyleneeds

•Challenges in delivering the marketing program to the consumer—defining strategies and executing to fulfill those strategies

Operational Strategies for Menu R&D


Understand the role of operational logistics and food deliv-ery systems and the specific operations activities that occurat each stage of the research and development process. Top-ics include:

•Language and culture for unit operations

•Understanding the end user

•Unit capabilities

•Using data—forecasting

•Maximizing labor resources

•Sourcing ingredients

•Training and implementation

•Equipment and technology

•Finance basics

•Food prepared “to go”

•Scale-up and commercialization

•Franchise issues

Learn more about Menu R&D at the CIAand register for one or more of our onlinecourses. Visit menuscience.ciachef.edu.

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PROFESSIONAL WINE STUDIES AT THE RUDD CENTER

There’s nothing quite like studying wine in the Napa Valley. The sun-drenched

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 fac-

ulty 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 earn a CIA Certified Wine Professional™

credential along with industry recognition for your newfound mastery of wine.

Come to the CIA at Greystone for wine education beyond compare.

1-888-851-3313| www.ciaprochef.com/winestudies

YNamed one

of the “5 Best Places to Study

Wine” by Food & Wine

VINTAGE INSTRUCTION With its industry reputation for excellence and ideal location in theheart of Wine Country, the CIA attracts the best of the best for itsProfessional Wine Studies faculty:

Karen MacNeil, ACWPProgram Chair Karen MacNeil is one of America’s leading wineexperts, as well as a prominent consultant and writer. She is aJames Beard Award winner, the European Wine Council’s 2005Educator of the Year, and the author of the award-winning bookThe Wine Bible. Ms. MacNeil is also host of Wine, Food, & Friends.

John AshJohn Ash is an instructor for the CIA Sophisticated Palate pro-gram, the founder of John Ash & Company, and the longtime culi-nary director for Fetzer Vineyards. Chef Ash is a James BeardAward winner and the 2008 IACP Cooking Teacher of the Year.

Robert Bath, MS, CHEMaster Sommelier Robert Bath has spent more than 25 years inthe industry, managing high-profile, wine-oriented restaurants. Heis the founder and principal of RLB Wine Group, a sales, market-ing, and education consulting business, as well as Robert BathImports, which specializes in artisanal wines from New Zealand.

Bill Briwa ’80, CEC, CHEBill Briwa is a chef-instructor at the CIA at Greystone. Chef Briwahoned his culinary and wine pairing skills at such luminary prop-erties as The French Laundry, Domaine Chandon, and the HessCollection, all in the Napa Valley.

John Buechsenstein, CHEJohn Buechsenstein is a winemaker and general manager of Sauvi-gnon Republic Cellars. Mr. Buechsenstein has created wines formany years, including award-winners at Fife Vineyards. He is alsoa noted educator and teaches regularly at the CIA and the Univer-sity of California, Davis.

Rebecca Chapa, CWE, DWSRebecca Chapa began her career working with Kevin Zraly atWindows on the World in New York City and is now the owner ofTannin Management, a wine consulting and education businesslocated in San Francisco, CA.

Christie Dufault, ACWP, CHEAs wine director at Restaurant Gary Danko in San Francisco,Christie Dufault received international acclaim for her GrandAward-winning wine list. She brought similar success as wine direc-tor of Quince, where she was named “Best Wine Director” by SanFrancisco magazine. Today, Ms. Dufault continues to serve on ateam of sommeliers at Michael Mina’s RN74 in San Francisco. Sheholds the Advanced Certified Wine Professional from the CIA.

Tim Gaiser, MSA noted educator, consultant, and Master Sommelier, Tim Gaiseris the education chairman of the American chapter of the Court ofMaster Sommeliers. His previous posts include Napa Valley’sHeitz Wine Cellars and Wine.com, where, as senior wine mer-chant, he helped develop a multi-million-dollar portfolio of wines.

Keith Goldston, MSOne of the world’s youngest Master Sommeliers, Keith Goldston isa proud recipient of the Krug Cup trophy. He has 18-plus years ofexperience working for award-winning restaurants and wineries,including work with Chef Charlie Palmer ’79 and the launch of hisown wine bar in New York City.

David KatzDavid Katz is managing partner of Panevino, a wine and foodevents and education company in St. Helena, CA. The companydesigns and produces wine and food events, conducts training, andconsults on menu, recipe, and wine list development for clients inthe Napa Valley and across the country.

Lars Kronmark, CWPLars Kronmark was hand-picked from the finest culinary educatorsin the United States to help open the Greystone campus in August1995. He has taught leading industry professionals in many customand catalog programs and been involved with the Worlds of Fla-vor® International Conference and Festival since its inception in1996. His interest in wine has led him to conduct wine-relatedcooking classes, become involved in wine auctions, and earn CIACertified Wine Professional status. Chef Kronmark lives with his family in St. Helena, CA, where he grows Cabernet Francgrapes and makes his own wine that includes grapes from the CIA property.

Jeff MorganJeff Morgan is the former West Coast editor of Wine Spectator. In1999, he became wine director for the gourmet retailer Dean &DeLuca and wrote Dean & DeLuca: The Food and Wine Cookbook,published in 2002. Since then, he has published three more cook-books, most recently The PlumpJack Cookbook: Great Meals for GoodLiving. Mr. Morgan also makes wine in the Napa Valley under hisCovenant and RED C labels.

Elliot SternElliot Stern is the past COO of the Sorting Table and has designedsales and marketing strategies for prestigious companies such as Schi-effelin & Somerset, Franciscan Estates, Sam’s Wine & Liquors ofChicago, and Wilson Daniels. Mr. Stern is also proprietor of DivotEnterprises, the producer of Oakville East Cabernet Sauvignon.

Paul WagnerThe 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 Acad-emy of Wine Communications and a co-author of the award-win-ning Wine Marketing & Sales. He was inducted into the Spadarinidella Castellania di Soave in 2005.

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PROFESSIONAL WINE STUDIES

The CIA offers wine-related courses for every interest,

skill level, and stage of your career. The complete list

of Professional Wine Studies courses follows; note that

scheduling of courses varies.

FOUNDATION OF WINE COURSESThe Business of Wine: Understanding the Pipelinefrom Producer to Consumer

Career Discovery: The Professional World of Wine

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

WINES OF THE WORLD COURSESChampagne in Depth

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

WINE AND FOOD PAIRING COURSESWine and Food Pairing for Chefs

Wine and Food Pairing Fundamentals

Advanced Wine and Food Pairing

FOR A CAREER IN BEVERAGES

THE ACCELERATED WINE AND BEVERAGE CERTIFICATE PROGRAM (AWBP)Do you know someone who is interested in preparing for a

career in wine or the front of the house? Then you’ll want

to spread the word about the CIA’s AWBP.

Offered at the Greystone campus, the program takes full

advantage of its Napa Valley location and the Rudd Center

for Professional Wine Studies. In just 30 weeks, AWBP stu-

dents gain the education and credentials they need to stand

out and advance in the wine and beverage world.

Students will not only build a strong foundation of knowl-

edge in wines, spirits, and specialty beverages, they’ll also

benefit from professional service and food and beverage

pairing instruction that’s integral to every course in the cur-

riculum. And when they graduate, they will earn both an

AWBP certificate and a Certified Wine Professional

(CWP)—Foundation Level I credential.

The AWBP is designed for graduates of college degree

programs in hospitality management, culinary arts manage-

ment, and related fields, as well as other candidates with

qualified industry experience. The next entry date is

September 10, 2013.

To find out more about the benefits of enrolling in

the AWBP and to download an application, visit

www.ciachef.edu/admissions/california/wineprogram.

Or, call 1-800-CULINARY (285-4627) or 707-967-2496.

BECOME A CIA-CERTIFIED WINE PROFESSIONALA Certified Wine Professional™ credential from the CIArecognizes professional competencies in a broad range ofwine-related studies at both the Foundation andAdvanced levels. Whether you are pursuing a careerchange or seeking to advance your career in the wineand food business, a CWP or ACWP credential from theworld’s premier culinary college provides rigorouslytested evidence of your wine expertise to employers andcustomers. To learn more, see pages 64–65 or visitwww.ciaprochef.com/winestudies/certification.html.

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• Introduction to the Classic Wine Regions of Europe II

•Wine and Food Pairing Fundamentals

•The Business of Wine: Understanding the Pipeline fromProducer to Consumer

•Professional Wine Service: A Practical Workshop

•Winemaking Basics

*Please note: The CWP Level I exam is not based exclusively onthe classes listed above, nor is it designed or intended as a finalexam for the Wine Immersion I program. Rather, the exam testscompetency across a broad range of wine-related topics as outlinedpreviously. Students may find additional classes such as The Califor-nia Intensive or The Washington and Oregon Intensive beneficial intheir preparation for the exam as well.

REGISTERING FOR THE EXAM The Certified Wine Professional—Foundation Level I examwill be held April 11 and July 3, 2013 from 9 a.m.–noonat the CIA at Greystone. You can register by calling ourCustomer Service Office at 1-800-888-7850. We suggestcalling as early as possible to secure your placement. The$400 exam fee is due at registration.

RECOGNITIONSuccessful candidates will be awarded a “Certified WineProfessional Foundation Level I—Certificate of Accom-plishment” from The Culinary Institute of America.

KUDOS TO OUR NEW CWPs!Ana Cardoso Pinto, Alenquer, Portugal

Jordan Eden, San Diego, CA

Robert Edgar, Los Altos, CA

Rodney Estrada, Santa Fe, NM

Peter Hirschfeld, Berkeley, CA

Kimberly Jenkins, Petaluma, CA

Nancy Larson, Tiburon, CA

Sam Long, Rockville, MD

Kimberly Mitchell, Los Angeles, CA

Ali Morse, Calistoga, CA

Jake Peacock, Napa, CA

Harmen Rost van Tonningen, Naples, FL

Zachary Shutran, New York, NY

James A. Wasson, Ukiah, CA

Samantha Weisman, Los Angeles, CA

PROFESSIONAL WINE STUDIES

CERTIFIED WINE PROFESSIONAL™—FOUNDATION LEVEL I 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:

•Major grape varieties

• Important wine regions around the world

•Wine tasting, including how to professionally analyze anddescribe a wine

•Correct wine service

•How wine is made

•Practical aspects of the wine business

•The principles behind pairing wine and food

STRUCTURE OF THE EXAMThe two-and-one-half-hour exam consists of a written sec-

tion 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 EXAMEnrolling in CIA professional wine studies classes is not

required to sit for the exam. However, students who success-

fully complete the material presented in the following classes*

will be well-prepared when they take the exam:

•Sensory Analysis of Wine

•Mastering Wine I

•Mastering Wine II

• Introduction to the Classic Wine Regions of Europe I

Preparing for the Certified Wine Professional Exam—Advanced Level II


Watch the web or call 707-967-2568 for dates; 8:30 a.m.–12:30 p.m., St. Helena, CA Campus (Greystone), $75

This optional, but highly recommended preparationcourse is a review and strategy session designed specifi-cally for those taking the Level II exam. During thecourse, the instructor will use sample questions and sam-ple wines to help you proceed successfully through theactual 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 principlesof wine and food pairing.

• Review the techniques for writing a professional deduc-tion of a wine tasted blind.

• Explore valuable test-taking strategies.

Cost of the one-day preparation program is $75 for stu-dents taking the exam the following day or $250 for students who opt for another examination date.

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REGISTERING FOR THE EXAMThe Certified Wine Professional—Advanced Level II exam runs

from 9 a.m. to 1 p.m. at the CIA at Greystone on two consec-

utive days, and tuition is $1,200. To receive an application for

the exam, call the CIA’s Professional Wine Studies Office at

707-967-2568. Once your application is submitted, reviewed,

and approved, you will receive an exam brief. We suggest

applying as early as possible to secure your placement. Please

check our website for upcoming exam dates.

RECOGNITIONSuccessful candidates will be awarded a “Certified Wine

Professional Advanced Level II—Certificate of Accom-

plishment” from The Culinary Institute of America.

CERTIFIED WINE PROFESSIONAL™—ADVANCED LEVEL II

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 success-

fully 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 EXAMThe 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 multi-

ple choice, true/false, and short answer questions; two short

essays; and a demonstration on wine service that the candi-

date must analyze. The second day consists of a four-hour

tasting exam made up of nine separate blind flights of

wine, some of which include food.

PREPARING FOR THE EXAMStudents preparing for the exam may wish to review or

refresh their knowledge by taking classes in one or more of

the following subject areas*:

•Mastering Wine I

•Mastering Wine II

•Sensory Analysis of Wine

•Professional Wine Service: A Practical Workshop

•Introduction to the Classic Wine Regions of Europe I

• Introduction to the Classic Wine Regions of Europe II

•The California Intensive

•The Washington and Oregon Intensive

•The Spain Intensive

•The Bordeaux Intensive

•The Burgundy Intensive

•The Rhône Intensive

•The Italy Intensive

•The Australia and New Zealand Intensive

•Advanced Wine and Food Pairing

•The Business of Wine: Understanding the Pipeline fromProducer to Consumer

*Many of the courses listed above are offered during the Wine

Immersion programs.

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WINE IMMERSIONIf you want to advance your wine knowledge—and career—

quickly, consider 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.

For more information, see the full course descriptions in this

section or contact the Professional Wine Studies Office at

707-967-2568 or [email protected]. Please note that the

order of courses for each Immersion may vary; check

the website for the dates you are interested in.

Wine Immersion

Mar. 4–Apr. 9, 2013; St. Helena, CA Campus (Greystone), $6,400, 177 hours, 17.7 CEUsMay 27–July 2, 2013; St. Helena, CA Campus (Greystone), $6,400, 177 hours, 17.7 CEUs

The Wine Immersion program consists of:•Winemaking Basics•The Business of Wine: Understanding the Pipeline fromProducer to Consumer

•Sensory Analysis of Wine •Mastering Wine I •Mastering Wine II • Introduction to the Classic Wine Regions of Europe I • Introduction to the Classic Wine Regions of Europe II•Professional Wine Service: A Practical Workshop •Wine and Food Pairing Fundamentals

For convenience, the Certified Wine Professional—Founda-

tion Level I exam is scheduled following the Wine Immer-

sion on April 11 and July 3, 2013. Please note:

registration for the exam is separate from Immersion

class enrollment.

CAREER DISCOVERY

Career Discovery: The Professional World of Wine


Feb. 11–14, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $895May 6–9, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone),$895

If you love wine and have always wanted to be in thewine business, this exciting, information-packed courseis for you. You’ll experience sensational in-depth winetastings with our renowned wine instructors and tal-ented Napa Valley winemakers, and get the insidescoop about what goes on in the wine business. You’llbuild your wine knowledge and explore many aspects ofthis fascinating field.

In addition, you will:

•Taste and evaluate wines as professionals do.

•Explore a Napa Valley vineyard and learn how viticul-tural techniques shape a wine’s flavor.

•Tour a working Napa Valley winery to taste and discusscurrent winemaking techniques.

•Analyze the philosophies behind successful wine andfood pairing, and participate in tastings to illustrate suchpairings.

•Visit a wine retail merchant and discover how the busi-ness of wine works, including wholesale and retail pricestructuring, basic media and promotional concepts, andwine’s path from the vineyard to the table.

•Understand proper wine service and etiquette.

Dress code: The dress code for this course is businesscasual. Blue jeans, shorts, tank tops, and open-toed san-dals are not permitted. When visiting vineyards andwineries, sturdy, flat-soled shoes are required. Pleaserefrain from wearing strong fragrances or cologne, asthey will interfere with your learning experience as wellas that of your fellow students. Additional items such assunscreen, sunglasses, and hats are suggested duringthe summer months as well as warm jackets duringwinter months.

SAV

E! Enroll in Wine Immersion and

receive preferred tuition

pricing—up to a 15% savings!

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FOUNDATION OF WINE COURSES

Sensory Analysis of WineSkill Level: Foundation

Mar. 11–12, 2013; 9 a.m.–4 p.m., St. Helena, CA Campus (Greystone),$650, 12 hours, 1.2 CEUsJune 6–7, 2013; 9 a.m.–4 p.m., St. Helena, CA 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 systematicallyassess wine quality. You will also:

•Observe the range of appropriate wine colors and discussthe standards of clarity.

•Recognize classic wine aromas and defects.

•Distinguish flavors and their interactions on the palate.

•Articulate what’s going on in your wine glass and expressthe skills necessary to develop a tasting memory.

Mastering Wine I Skill Level: Foundation

Mar. 18–22, 2013; 9 a.m.–4 p.m., St. Helena, CA Campus (Greystone),$1,200, 32.5 hours, 3.25 CEUsJune 10–14, 2013; 9 a.m.–4 p.m., St. Helena, CA Campus (Greystone),$1,200, 32.5 hours, 3.25 CEUs

Mastering Wine I is an immersion in classic grape varietalswith particular attention paid to enological and viticulturalpractices that shape those varietals. You will:

•Practice 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 man-agement, clones, and rootstock.

•Discuss the characters of the world’s top classic varieties—inparticular, Chardonnay, Sauvignon Blanc, Pinot Noir, andCabernet Sauvignon—and review their histories and foodcompatibilities.

•Acquire a comprehensive wine vocabulary of professionaltasting terms, and put your sensory impressions and evalua-tion of a wine into words.

•Participate in field trips and private tastings with top winemakers.

Mastering Wine IISkill Level: Foundation

Mar. 25–29, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone),$1,200, 30 hours, 3.0 CEUsJune 17–21, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone),$1,200, 30 hours, 3.0 CEUs

Mastering Wine II is an immersion in key wine varietalswith particular attention paid to enological and viticulturalpractices that shape those varietals. You will:

• Identify the characters of several more of the world’s top clas-sic varietals—specifically, Zinfandel, the aromatic whites (Ries-ling, Viognier, Muscat, and Gewürztraminer), and the leadingRhône varietals (Syrah, Mourvèdre, and Grenache)—and talkabout their histories and food compatibilities.

•Discuss the impact that key enological decisions and tech-niques have on the flavors and style of a wine, such as coldfermentation, extraction regimes, fining, and filtering.

•Study the steps that make up a vine’s life cycle, including theprocess of how grapes mature and the impact of vintage.

•Use professional tasting terms to put your sensory impres-sions and evaluation of a wine into words.

•Participate in field trips and private tastings with top winemakers.

Professional Wine Service:A Practical Workshop


Mar. 7–8, 2013; 9 a.m.–4 p.m., St. Helena, CA Campus (Greystone), $400,12 hours, 1.2 CEUsMay 27–28, 2013; 9 a.m.–4 p.m., St. Helena, CA Campus (Greystone),$400, 12 hours, 1.2 CEUs

Proper wine service is a must for any wine, culinary, or hos-pitality professional. In this workshop, you will break downwine service, then put it all back together to discover justwhat it takes to serve like a pro. Through discussions, lec-tures, and role-playing, you will:

•Discuss professional wine service for every type of wine, fromtable and sparkling wines to dessert and fortified wines.

•Employ the correct glassware for every type of wine.

•Study how to make wine recommendations with accuracyand poise and offer pairing suggestions.

•Develop strategies for building a relationship and communi-cating with guests during wine service, including ways toapproach guests who are unhappy with the wine ordered.

• Identify the best equipment for professional wine service,including glasses, ice buckets, corkscrews, and more.

•Decant a wine correctly and elegantly.

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S Winemaking Basics


Mar. 4–6, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone),$895, 18 hours, 1.8 CEUsMay 29–31, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone),$895, 18 hours, 1.8 CEUs

If you want to analyze how white and red table wines aremade but do not necessarily have a scientific or winemakingbackground, this course is for you. You’ll cover the processfrom start to finish, from grape growing through harvest,fermentation, cellaring, blending, and bottling. You’ll also:

•Discuss how wine is made and conduct a small-scale, hands-on fermentation in the classroom by preparing yeast, inocu-lating grape juice, and taking frequent “stem readings” asthe juice becomes wine.

• Identify key pieces of winemaking equipment, includingwhen each is used and what it does.

•Study the parameters of aging, blending, chemical addi-tions, and labeling, as well as government regulations.

•Visit a local winery for a “cook’s tour” of the cellar and itsequipment with the winemaker.

The Business of Wine: Understanding the Pipeline from Producer to ConsumerSkill Level: Foundation

Jan. 7–9, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone),$795, 18 hours, 1.8 CEUsMar. 13–15, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone),$795, 18 hours, 1.8 CEUsJune 3–5, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone),$795, 18 hours, 1.8 CEUs

How the wine business works today and the sweepingchanges that are affecting it are the subjects of this uniquecourse. Managing the costs involved in establishing a brandand bringing a product to market is challenging in today’scompetitive landscape. During this course, you will:

•Discuss the dynamics of the global wine business and theposition of the U.S. within it.

• Identify market segmentation from beverage wine to luxurywine and the profit picture of the various categories.

•Evaluate the latest production, sales, and demographic datafrom experts who track industry trends.

•Study the history, structure, and current status of the three-tier system governing the distribution and sale of wine inthe United States.

•Analyze the costs and calculations affecting price.

•Discuss key issues facing the wine industry today and poten-tial strategies required for success in the future.

Introduction to the Classic Wine Regions of Europe ISkill Level: Intermediate

Apr. 1–3, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $895,18 hours, 1.8 CEUsJune 24–26, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone),$895, 18 hours, 1.8 CEUs

The great wine regions of Europe have shaped the waywine is perceived and produced around the world. Join usas we study the classic regions and classic wines from theOld World. During this course, you will:

• Identify key wine-producing regions of France, includingChampagne, Alsace, Bordeaux, Burgundy, and the RhôneValley, as well as the classic wines of Germany’s mostimportant regions such as the Mosel and Rheingau.

•Participate in extensive tastings while studying the wineregions from which the wines are born.

•Describe the standards by which key European wines areevaluated so that you assess them in the correct context.

•Study the terroir of each region, as well as its history, philos-ophy, culture, and culinary traditions.

•Discuss the intricate wine laws and approved appellationand classification systems of each key region explored.

Introduction to the Classic Wine Regions of Europe IISkill Level: Intermediate

Apr. 4–5, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone),$750, 12 hours, 1.2 CEUsJune 27–28, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone),$750, 12 hours, 1.2 CEUs

This complement to “Europe I” covers additional legendaryEuropean wines. In this course, you will:

•Discuss Italy’s classic regions of Tuscany (home of Chianti)and Piedmont (home of Barolo) and the international suc-cess these wines have experienced.

•Hear about two of the great “wine capitals of the world”located on the Iberian Peninsula; namely, Rioja in Spainand Porto in Portugal.

•Participate in tastings of wines from throughout theseregions, examining the standards by which these classicEuropean wines are evaluated so that you can assess themin the correct context.

•Study the terroir of each region, as well as its history, philosophy, culture, and culinary traditions.

•Discuss the intricate wine laws and approved appellationand classification systems of each key region explored.


Note: Students enrolling in Introduction to the ClassicWine Regions of Europe I and/or II must already possess acommand of basic wine sensory evaluation and tastingskills. Sensory Analysis of Wine, Mastering Wine I, and Mastering Wine II provide a strong foundation in this area.

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WINES OF THE WORLD COURSES

The Australia and New Zealand Intensive


Watch www.ciaprochef.com or call 707-967-2568 for upcomingdates; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $750, 12 hours, 1.2 CEUs

These exciting regions are ripe with new wine and poten-tial. In this in-depth exploration, you’ll take a taste tourthrough these two New World producers. You will also:

•Discuss the history of Australia and New Zealand’s wineregions.

•Evaluate the regions’ terroir and the factors that give thesewines their distinctive character.

•Assess the future of these areas and their impact on theglobal marketplace.

The California Intensive


Feb. 27–Mar. 1, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $895, 18 hours, 1.8 CEUs

Few wine regions have achieved prominence on the worldstage as quickly as California. The state covers vast territoryand its wines have become a driving force in shaping theway wine is made around the world. Through extensive tast-ings, you will look at California’s many interpretations ofclassic varieties such as Cabernet Sauvignon and Pinot Noiras well as California “originals” such as Zinfandel. Attentionwill be paid to the key winemaking and viticultural deci-sions that give these wines their stamp. You will also:

•Study the wine history of California, including how theregion so rapidly achieved its current place in the globalworld of wine.

•Describe the factors that give the wines their styles and personalities.

•Discuss the geography, climate, key viticultural areas, andother defining characteristics of California.

• Identify the key enological and viticultural techniquesemployed in the region today.

Champagne in Depth


May 22, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), 6 hours, 0.6 CEUs, $400

Have you ever tasted $1,000 worth of great Champagnesside by side? In this exciting, in-depth Champagne work-shop, you will do that and more. You will also:

•Practice techniques for evaluating champagne.

•Discuss all of the different types of champagne, from Blancde Blancs to Rosé.

•Taste different dosage levels, from Extra Brut to Demi Sec,and thoroughly examine the differences between multi-vintage, vintage, and prestige cuvée styles.

•Study Champagne’s unique geography, soil, and climate, and the techniques used to make the wine.

•Distinguish the precise differences between Champagneand sparklers from around the rest of the world.

•Evaluate champagne’s amazing versatility with a wide variety of foods.

The Napa Valley IntensiveSkill Level: Intermediate

May 23–24, 2013; 9 a.m.–4 p.m., St. Helena, CA Campus (Greystone),$750, 12 hours, 1.2 CEUs

For many around the world, the Napa Valley has becomesynonymous with world-class Cabernet Sauvignon. How-ever, with its many viticultural areas, each characterized byvaried terrain, soils, and climatic conditions, the Napa Val-ley has also earned accolades for a wide variety of otherwines. In this course, you will study the world of Napa Val-ley winegrowing with a focus on the influence of terroir,history, and culture on the region’s wines. You will:

•Study the history and development of the Napa Valley as aworld-class wine-producing region.

•Describe the diversity of soils and climate of each of the Valley’s 16 designated American Viticultural Areas.

•Taste dozens of wines representing various interpretationsof classic grape varieties such as Cabernet Sauvignon andChardonnay as well as Pinot Noir and Syrah.

•Sample wines with Napa Valley winemakers while hearingabout traditional and innovative viticultural and winemak-ing practices.

The South America Intensive


Check www.ciaprochef.com or call 707-967-2568 for upcomingdates; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $750, 12 hours, 1.2 CEUs

Chile and Argentina have long been large wine producersand wine consumers. But unlike Southern Hemispherecompetitors such as Australia—whose wine industry deliber-ately evolved to meet the needs of export markets—bothChile and Argentina have focused on satisfying domesticthirst for most of their wine-producing histories. But thesecret is finally out and the world has discovered the excep-tional wines now being produced in Chile, Argentina, andneighbors such as Uruguay. During this class, you’ll:

•Study the compelling history of the South American wineindustry, exploring its unique topographical and culturalcharacteristics.

•Taste the range of quality wines being produced, fromfamiliar varieties such as Cabernet Sauvignon to “signature”varieties such as Carmenère from Chile, Malbec fromArgentina, and Tannat from Uruguay.

•Discuss high-elevation viticulture and grape-growing condi-tions on either side of the Andes Mountains and their result-ing impact on wine styles and quality.

• Identify the extensive investments in technology andresearch made in Chile and Argentina, along with the dra-matic evolution of their positions in key export markets.

The Washington and Oregon Intensive Skill Level: Intermediate

Check www.ciaprochef.com or call 707-967-2568 for upcomingdates; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $250, 6 hours, 0.6 CEUs

Washington and Oregon owe their respective viticulturalsuitability to the same geologic events of the last few thou-sand (plus!) years. However, the wine regions of each stateotherwise share virtually nothing in common. Oregon’sWillamette Valley is relatively cool and often damp, whileWashington’s Columbia River Valley is starkly dry and bar-ren, except where irrigation has allowed vineyards to thrive.The fickle Pinot Noir of Oregon versus the powerful Caber-nets and Syrahs of Washington—they’re seemingly oddneighbors indeed, yet each is vying to give California andthe rest of the world a run for its money. During this course,you will:

•Discuss the history leading to the development of Washing-ton and Oregon as world-class wine regions.

•Study the unique geography, climate, and terrain of bothstates and the resulting impact on wine styles.

•Assess the key viticultural and winemaking techniquesemployed in Washington and Oregon today, and the influ-ence of classic wine regions such as Burgundy.

•Evaluate the regions’ interpretations of signature varieties,including Pinot Noir and Cabernet Sauvignon, as well as ris-ing stars such as Riesling.

The Bordeaux Intensive


May 20–21, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone),$750, 12 hours, 1.2 CEUs

During this in-depth study of what is arguably the world’smost commercially successful wine region, you will not onlylook at what goes into making Bordeaux, but also study thehistory of these wines from their beginnings through thecreation of the grand chateaux to today. Through extensivetastings, you’ll assess the classic Bordeaux varieties and howthey are traditionally combined in blends. In this course,you will:

•Appraise Bordeaux wines in the context of gastronomy.

•Evaluate Bordeaux wines—both traditional and avant-garde—and their distinct styles and personalities.

•Discuss the geography and climate, with particular emphasison the region’s multiple viticultural areas and their definingcharacteristics.

•Compare the key enological and viticultural techniquesemployed in Bordeaux today.

•Study the region’s complex multiple classification systemsand the laws by which the wines are governed.

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The Burgundy Intensive Skill Level: Advanced


This serious, in-depth examination of one of the world’smost prestigious and complex wine regions will make Bur-gundy accessible in a way it may never have been before.Through extensive tastings, you’ll evaluate classic Burgun-dian varietals and discuss why they are never blended.Through discussions and lectures, you will:

•Study the history of the region and how it developed underthe profound influence of Benedictine and Cistercianmonks and monastic thinking.

•Review the vast range of Burgundy wines from countlesstiny appellations, looking at the characteristics that definewines from those appellations.

•Analyze the region’s geography and climate, with particularemphasis on its marginal climate and unique soils.

•Evaluate the key enological and viticultural techniquesemployed today.

•Discuss the concept of multiple ownership of vineyards andhow Burgundy’s classification system works.

•Describe Burgundy wines in the context of gastronomy.

The Germany and Austria Intensive


Aug. 26–27, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone),$750, 12 hours, 1.2 CEUs

Having produced aristocratic wines of legendary status, Ger-many and Austria are classic wine regions to be sure. Today,though, both regions are also cutting edge. Surging in popu-larity, it’s no accident that German and Austrian wines arebeing rediscovered at a time when interest in pairing winewith cuisines from around the world is at an all-time high.Home to perhaps the most noble of all grapes, the regionproduces Rieslings of unparalleled character and versatility.During this class, you will:

•Study Germany’s and Austria’s history as wine producersand the evolution of their position in key export markets.

•Discuss the intricacies of German and Austrian wine lawand the classification systems.

•Compare the unique geography and climate of each country’squality wine regions.

•Analyze the viticultural and winemaking techniquesrequired to produce wines of uncommon character.

• Identify the range of grape varieties grown in each country,from well-known ones such as Riesling to those that are lesswell-known such as Scheurebe.

The Italy Intensive



The scope of viticulture and winemaking in Italy is far-reach-ing. Through extensive tastings, you’ll compare Italian grapevarieties—from major varieties to regional specialties—and con-sider Italian wines in the context of gastronomy. You will also:

•Study Italy’s wine history, in particular its rise in the modernera from peasant winemaking to world recognition.

•Describe the vast range and characteristics of Italian wines.

•Analyze the highly variable geography and climate of Italy.

•Evaluate the key enological and viticultural techniquesemployed today as well as historically in Italy.

•Study Italian wine law and the DOC, DOCG, IGT, andSuper Tuscan designations.

The Rhône IntensiveSkill Level: Advanced


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 evaluate the northern and southern regions of the Rhône and the factors thatmake each appellation and its wines unique. In this course,you will:

•Study the Rhône Valley’s history from its beginnings as thefirst wine region in what is now France.

•Discuss the Valley’s geography and climate, including themiles of riverbed rock that form the soil of Chateauneuf-du-Pape.

•Analyze the enological and viticultural techniques employedin the region today, including the controversial use of stemsin winemaking.

•Compare the amazing range of grape varieties grown here,from well-known varieties such as Syrah and Viognier tothose that are lesser known, such as Mourvèdre, Grenache,Carignan, Roussanne, Marsanne, and Clairette.

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The Spain Intensive



Spain is now generating waves of excitement over its vinoustreasures. Through extensive tastings, you’ll compare thecountry’s phenomenal older wines (including Gran Reser-vas) to contemporary vintages. You’ll discuss all of Spain’sleading regions—Rioja, Ribera del Duero, Priorat, Penedes,Rias Baixas, and Jerez—as well as many of the up-and-com-ing appellations, and the factors that make each unique. Inthis course, you will:

•Evaluate Spain’s history as one of Europe’s top wineregions, including the current revolution in Spanish winesand winemaking.

•Discuss its impressive geography and climate.

•Study the laws by which Spanish wines are governed.

•Compare Spain’s amazing range of grape varieties, fromwell-known ones like Tempranillo, to emerging varietiessuch as Albarino, and to lesser-known but exciting exampleslike Palomino and Xarello.W

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Coffee Expert: From the Plant to the Cup

Mar. 20–22, 2013; St. Helena, CA Campus (Greystone), $595 Aug. 21–23, 2013; St. Helena, CA Campus (Greystone), $595

What began as a wild shrub in upland Ethiopia approxi-mately 2,000 years ago has so proliferated across theglobe that it has become the basis of a nearly universalhuman experience.

To truly understand the path of coffee from ancient treeto rising local star to modern international phenomenon,one must peer into intersecting disciplines such as his-tory, politics, culture, agriculture, plant science, chem-istry, physics, economics, and marketing—not to mentionthe modern art of massaging the beans into a brilliantcup of pleasure!

From raw materials and processing to the aesthetics ofcoffee tasting to preparation techniques for restaurantand home, this course provides education on:

•Coffee history—How did coffee come to be? What his-torical conditions allowed it to flourish throughout themedieval Arab world?

•Coffee cultivation—Why is one variety of coffee beanconsidered superior? What are the influences of site?

•Contemporary coffee economics—What is Fair Trade?What environmental issues impact coffee?

•Factory practices—Why is sorting beans essential to greatcoffee? What are the criteria for great roasting?

This rich, challenging course is taught by illy’s Universitàdel Caffè professors in conjunction with Master BaristaGiorgio Milos.

EXPLORE COFFEE TOO!

Advanced Wine and Food Pairing


Watch www.ciaprochef.com or call 707-967-2568 for upcomingdates; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $895, 18 hours, 1.8 CEUs

California wine country, with its thousands of acres of topvineyards and world-renowned reputation for culinaryexcellence, provides the perfect environment for your studyof the dynamic interaction between wine and food. In thisadvanced course, you’ll be at the forefront of new thinkingin the pursuit of great matches of wines with contemporarydishes. It is strongly advised that students already haveexperience with the fundamental principles of food andwine pairing.

In this exciting class, you will:

•Taste and study examples of classical wine and food pairings.

•Assess how the effectiveness of wine and food pairings is altered by changes in food preparation, cooking tech-nique, wine variety and style, vintage, and even glasswareselection.

•Practice the pairing of wines from around the globe withmenus 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 cook-ing is involved (no chef’s uniforms/ knives necessary).

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WINE AND FOOD PAIRING COURSES

Wine and Food Pairing for ChefsSkill Level: Intermediate

Watch www.ciaprochef.com or call 707-967-2568 for upcomingdates; 2–8:30 p.m., St. Helena, CA Campus (Greystone), $950, 24 hours, 2.4 CEUs

Why do some matches work magically and how can youtweak food preparation to enhance the overall marriagebetween a dish and the wine served with it? For today’schef, understanding flavor means food and wine flavors aswell as how the flavors of each of these natural partnerschange the other. In this course for chefs and anyone elsewith professional kitchen experience, you’ll delve deeplyinto wine and food compatibilities. Through cooking andwine-tasting sessions, you will:

•Analyze wine flavor and evaluate that flavor for its compati-bility with a variety of foods.

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

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

•Study the flavor dynamics of wine and cheese courses.

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

•Discuss how to design successful “winemaker dinners.”

•Pair wine with Asian, Latin, and Mediterranean flavors, aswell as with vegetarian dishes.

Wine and Food Pairing Fundamentals


Apr. 8–9, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone),$750, 12 hours, 1.2 CEUsJuly 1–2, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone),$750, 12 hours, 1.2 CEUs

Please note that Wine and Food Pairing Fundamentals is conductedin the classroom. No cooking is involved (no chef’s uniforms/ knivesnecessary). It is highly recommended that students enrolling in thisclass already have command of basic wine sensory evaluation skills.The two-day Sensory Analysis of Wine course provides a strong foun-dation in this area.

In this course, you’ll practice basic techniques for successfulwine and food pairing. You will also:

•Distinguish the flavor elements that make up a dish andstudy the elements that are most important when pairingthe dish with wine.

•Describe the dynamics behind successful pairings of wineand food and the factors that lead to those successes.

•Evaluate how various components in a wine affect food flavor.

•Analyze how various tastes such as sweetness, saltiness, andbitterness affect wine, and appraise complementary andcontrasting pairings.

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nary, baking and pastry, and front-of-the-house training

materials from The Culinary Institute of America, including:

•Textbooks and Workbooks

•DVDs

•Foodservice Learning Solutions Training Guides

•Downloadable Educator Lesson Plans, Menu SolutionsCookbooks, Management Case Studies, and Training Reinforcement Guides

•Podcast Training

PRO CHEF ESSENTIALS

PROCHEF® TRAINING ON DEMANDTechnology has revolutionized professional training—andnow the CIA is bringing you even more convenient educa-tion offerings designed to keep you and your staff up tospeed.

PROCHEF PODCAST TRAINING—GET TRAININGWHERE AND WHEN YOU WANT, RIGHT ON YOUR IPODMost people think of their portable media player as strictlyan entertainment device. Now with the CIA’s ProChef Pod-cast training, you can put it to work in your foodserviceoperation.

ProChef Podcast training allows not only training on the go,but also the ability to train live in the kitchen or on thefloor, rather than in a classroom.

•Basic Kitchen Preparation—Learn techniques guaranteedto improve skills and increase production.

•Exceeding Expectations—Pick up service tips and tech-niques to keep your customers coming back.

•The Healthy Palate—Discover how to prepare food that isboth healthy and flavorful.

•Bread and Baker—Apply the vast knowledge of ProfessorCalvel, a bread baker and educator for more than 60 years.

Get your staff excited about training—check out ProChefPodcast training today! For more information, visitwww.ciaprochef.com/fbi/podcasts.html.PROCHEF ESSENTIALS TRAINING—GIVE YOUR

EMPLOYEES A COMPETITIVE ADVANTAGEThe CIA’s ProChef Essentials training packages offer the

tools you need to build a team of skilled employees who

will make your operation more successful. 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 pastries, baked goods, and sugar and

chocolate showpieces 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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TRAINING MATERIALS

BAKING AND PASTRY

THE BASIC STEPS OF BAKING BREAD AND LAMINATING DOUGHDVD $49.95

You too can produce your own high-quality breads and pas-tries in this two-part series featuring fundamental bakingtechniques. In the first part of this DVD, you will:

•Study the 12 steps of bread baking.

•Examine ingredients and equipment needed for leandoughs.

•Learn the straight-dough mixing method for lean dough.

•Discover shaping and scoring techniques for a variety ofbreads, including round loaves, baguettes, pan bread, anddinner rolls.

In part two, you will:

•Learn the proper techniques, key ingredients, and formulasused in producing laminated doughs.

•Discover mixing, rolling, and shaping methods for creatinga selection of laminated products, including turnovers andbouchées.

•Find out how to evaluate quality in your finished bakedgoods.

CAPTIVATING CONFECTIONS SERIES

Filled ChocolatesDVD $75

•Discover the proper way to melt, temper, handle, mold, anddecorate chocolates.

•Explore the artistry of piping, filling, and sealing chocolates.

•Learn to create high-quality chocolates.

Hand-Formed ChocolatesDVD $75

•Learn the art of preparing cream ganache and butterganache.

•Discover the finer points of working with chocolate and all the steps in making truffles, as well as knackerli androchers.

Brittles & MoreDVD $75

•Create a variety of liquid, soft, and firm candies such ascaramels, nut brittles, dragées, and fondant.

•Develop useful candy-making techniques and methods.

All DVDs in the Captivating Confections Series contain:

RecipesEach individual DVD combines the recipes included oneach part of the series, plus an additional bonus recipe foregg ganache.

One-on-One with the ChefsGo behind the scenes and obtain even more knowledge on tempering, molding, blushing, drizzling, and prepar-ing cherry-filled chocolates with extended lessons from the chefs.

CIA Chef InterviewsGet an insider’s view of the world of confections through in-depth interviews with CIA baking and pastry instructors.

SPECIAL! CAPTIVATING CONFECTIONS DVD SERIESDISCOUNTPurchase 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 SOLUTIONSDVD and CD-ROM $250

This innovative, comprehensive foodservice learning solu-tions package combines the information contained in ourexisting DVD series—Filled Chocolates, Hand-Formed Choco-lates, and Brittles & More—along with a CD containing pre-and post-evaluation tests, outlined learning objectives, andmodule instructions for each session.

CHOCOLATE DECORATION TECHNIQUES WITH EWALD NOTTERDVD $49.95

In part one of this DVD, Chef Notter teaches you the fun-damentals of chocolate work, bringing all the informationand techniques together as he:

•Explains how chocolate is manufactured and tempered.

•Demonstrates the basics of spraying, cutting out shapes, andusing plastic molds and transfer sheets.

•Creates bunnies and chicks, a swan, and Valentine andChristmas displays.

Stretch your creativity and build on the techniques youexplored in part one. In part two, Chef Notter teaches youhow 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.

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In this companion to Gluten-Free Baking (page 86), CIAChef Richard Coppedge shows you how to employ his fiveunique flour blends to create delicious gluten-free bakedgoods. Highlights of the DVD include flour-blend handlingand storage, thickening soups and sauces using gluten-freeroux, and step-by-step instructions for preparing moltenlava cakes, 1-2-3 cookie dough, pizza crust, pancakes, piedough, and bagels.

MERINGUE, VANILLA SAUCE, AND PASTRY CREAMDVD $49.95

Egg whites can be beaten to a foam to use as a leavener orlightener. Meringues are made by incorporating enoughsugar to both stabilize and sweeten the foam. In this DVD,you will:

•Explore the techniques and preferred methods for creatingcommon, Swiss-style, and Italian-style meringue.

•Learn both classic uses of meringue as well as innovativepresentations.

•Gain helpful tips on producing, storing, and evaluating thisfundamental component of the professional baker’s art.

The difference between a plain baked item and a fancy pas-try often relies on the presence of an icing or filling, or asauce or a glaze. In this section you will:

•Explore the techniques and basic recipes for these staples offine pastries.

•Learn the quality standards for evaluating vanilla sauce andpastry cream.

SUGAR DECORATION TECHNIQUES WITH EWALD NOTTERDVD $49.95

The most stunning showpieces and creations start withbasic sugar technique. In the first segment of this two-partDVD, Chef Notter teaches you the proper way to:

•Boil sugar to prepare it for handling.

•Cast, pull, and pour sugar into a Valentine heart, an Easterdisplay, and a variety of flower displays.

And, in part two you will:

•Learn how to blow sugar and add color and embellishmentsto your sugar pieces.

•Store and transport finished works.

•Design and create centerpieces.

CULINARY SKILL DEVELOPMENT

AMERICAN LAMB MAKES THE PLATE LEARNING SOLUTIONSDVD and CD-ROM $50

American lamb offers a wide range of culinary possibilitiesno matter the foodservice venue. This package will help youto better familiarize your students and/or staff with thisunderutilized protein. You will:

•Learn how to present lamb recipes as an entrée or an appetizer.

•Uncover American lamb’s versatility as an appealing andcost-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

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BASIC KITCHEN PREPARATION DVD $99.95Available in English or English with Spanish subtitles

All chefs can benefit from improving their skills andincreasing their production—and in this DVD, you’ll learn30 fundamental culinary techniques guaranteed to help youdo both. Basic Kitchen Preparation brings you both traditionaland contemporary methods straight from the classroomsand kitchens of the CIA, including:

•Vegetable Preparation—dicing and chopping, garlic andshallot roasting, and techniques using tomatoes, mush-rooms, peppers, chiles, herbs, artichokes, and asparagus

•Flavor Enhancers—mirepoix and matignon, bouquet garniand sachet d’epices, brines, barbecue, marinades, dry rubs,and clarifying butter

• Ingredient Preparation and Handling—whipping cream andegg whites, rehydrating beans and fruits, folding, tempering,and pan-toasting

BASIC KITCHEN PREPARATION LEARNING SOLUTIONS DVD and CD-ROM $150

This learning solutions package contains the 30 fundamen-tal culinary techniques from our DVD along with a CDcontaining pre- and post-evaluation tests, outlined learningobjectives, and module instructions for each session.

THE BASICS OF SAUCE MAKING DVD $99.95

One of the most basic of cooking fundamentals is the cre-ation of sauces. The Basics of Sauce Making will give you thesolid foundation knowledge and skills in this critical seg-ment of the culinary arts. The DVD covers brown, white,emulsion, and tomato sauces.

THE BASICS OF SAUCE MAKING LEARNING SOLUTIONSDVD and CD-ROM $250

This extended food service learning solutions package com-bines the training information in our Basics of Sauce MakingDVD—brown, white, tomato, and emulsion sauces—alongwith a CD containing pre- and post-evaluation tests, out-lined learning objectives, and module instructions for eachsession.

COOKING METHODS SERIES

Dry Heat Methods—Volume 1DVD $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 vegetablesand 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 soleaddress 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 roastedchicken and roast beef au jus.

Baking

•Examine the basics of baking savory items.

•Learn how to select foods for baking.

•Savory menu items included in this section are baked eggswith ratatouille and baked salmon with a smoked salmonand horseradish crust.

Dry Heat Methods—Volume 2DVD $99.95

Sautéing

•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.

Pan-Frying

•Explore the basics of pan-frying items ranging from vegeta-bles to meats to poultry.

•Get tips on how to apply proper batters to food for frying.

•Properly coated and pan-fried recipes include pan-fried vegetables and Southern fried chicken.

Deep-Frying

•Study the basics of deep-frying.

•Learn the importance of coating to optimize flavor.

•Tempura vegetables and breaded shrimp present differentmethods 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 thiscooking 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 expandon 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 themenu item as well as the sauce.

•Examples include sea bass with watercress sauce, poachedsalmon with dill butter, and corned beef and cabbage.

Braising

•Review the fundamentals of this slow-cooking method.

•Discover seasoning and flavoring techniques.

•Principles of braising are covered with Yankee pot roast andbraised romaine.

Stewing

•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.

•The classic veal blanquette is presented in this section.

SPECIAL! COOKING METHODS DVD SERIES DISCOUNTBuy the three-part DVD series (Dry Heat Methods—

Volume 1, Dry Heat Methods—Volume 2, and Moist Heat

Methods) at a discounted price. Only $275 (a $25 savings!).

COOKING METHODS LEARNING SOLUTIONSDVD and CD-ROM $350

This foodservice learning solutions package combines thequintessential training information from our three DVDs(Dry Heat Methods—Volume 1, Dry Heat Methods—Volume 2, andMoist Heat Methods)—along with a CD containing pre- andpost-evaluation tests, outlined learning objectives, and mod-ule instructions for each session.

CULINARY KNIFE KNOWLEDGE SERIES

Knife CareDVD $99.95

Learn the essential knowledge for proper knife handlingand care, including:

•Specialty Knives—edge types, cutting surfaces, overview ofrelated tools

•Safe Knife Handling and Storage

•Sharpening/Honing—learn the secrets from CIA chefs

•Sanitation: A Clean Edge—cleaning and sanitizing knives

Knife SkillsDVD $99.95

Maximize profitability and yield through an increasedknowledge of knife skills. Discover the fundamental tech-niques 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 DVDSERIES DISCOUNTBuy the two-part DVD series (Knife Care and Knife

Skills) at a discounted price. Only $180 (a $20 savings!).

CULINARY KNIFE KNOWLEDGE LEARNING SOLUTIONSDVD and CD-ROM $250

This foodservice learning solutions package combines thefundamental training information from our two DVDs—Knife Care and Knife Skills—along with a CD containing pre-and post-evaluation tests, outlined learning objectives, andmodule instructions for each session.

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EDUCATOR LESSON PLANS If you are a trainer or educator, our foodservice learningsolutions Lesson Plans will give you the information youneed to conduct effective lectures, demonstrations, and tast-ings in your classroom or training sessions:

Educator Lesson Plan 1CD-ROM $49.95

•Olive Oils and Vinegars

•Cooking with Herbs

•Sautéing, Steaming, Poaching, and Smoking

•Exploring Sweeteners and Discovering Cheese


•Dry Heat Methods: Volume 1 (Grilling, Broiling, Roasting, and Baking)

•Dry Heat Methods: Volume 2 (Sautéing, Pan-frying, Deep-fry-ing, and Stir-frying)

•Moist Heat Methods (Steaming, Submersion Cooking, Brais-ing, and Stewing)


•Knife Knowledge

•Knife Skills

•Fabrication

GARDE MANGERDVD $99.95

Composed SaladsContrasting colors, flavors, texture, heights, and tempera-ture all play a role in the arrangement of a composed salad.During this segment you will:

•Practice techniques for preparing and presenting severalkinds of composed salads.

•Receive tips for developing your own creations.

CondimentsCondiments are the “workhorse” of garde manger—tart,spicy, or pungent, these items boost the flavor of any dish.In this segment, you will:

•Learn the basic recipes for the five most commonly usedcondiments—mustard, ketchup, chutney, relish, and pickles.

•Explore variations on these recipes.

•Discover effective ways to use condiments in hors d’oeuvreand appetizers.

Presenting Appetizers and Hors d’OeuvreIn this essential training companion for anyone who han-dles garde manger functions, you will:

•Discover the elegance of the first course.

•Study the key elements of successful appetizers—ingredientselection, presentation, and plating and service techniques.

GARDE MANGER LEARNING SOLUTIONSDVD and CD-ROM $150

This resourceful foodservice learning solutions packagecontains information from our Garde Manger DVD series—Composed Salads, Presenting Appetizers and Hors d’Oeu-vre, and Condiments—along with a CD containing pre- andpost-evaluation tests, outlined learning objectives, and mod-ule 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 chefto do the job well, and mastering knife skills is one of thehallmarks of a professional culinarian. Learning to handleknives with proper care and respect is a crucial part of culi-nary training.

The tool kit CD contains the following:

•Knife Knowledge

•Knife Skills

•Fabrication

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MENU SOLUTIONS COOKBOOKSCD-ROM $24.95

Stay abreast of the industry trends with our menu solutionscookbooks and start sampling menu items from LatinAmerica and the Mediterranean.

•Latin American Seafood Cooking: From Mexico to the Caribbean

•Small Dishes, Big Flavors: Great Tastes from the Mediterranean

PORK: BEYOND THE CHOP LEARNING SOLUTIONS DVD and CD-ROM $50

Pork is a popular menu item that is used in breakfast, lunch,entrée, and appetizer menus throughout all facets of the food-service industry. This foodservice learning solutions packagewill assist in educating your students and/or staff about thispopular versatile protein. You will:

•Discover the versatility of the “other white meat.”

•Uncover the myths of pork.

•Learn how to use underutilized cuts of pork to lower yourfood costs.

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 arti-choke sauce, pork quesadillas with mango salsa, BBQ pork,Cuban sandwiches, and many more

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FOODSERVICE MANAGEMENT CASE STUDIES CD-ROM $24.95

Heighten your return on investment and start conductingmore effective meetings that will enhance your bottom-lineresults, as you study cases such as those of:

•City Centre Plaza Hotel

•Greenhill Country Club

•Restaurant à la Mode

RECIPE COSTING...THE BOTTOM LINEDVD $49.95

Uncover the secrets of controlling food costs as you learnhow to:

•Price menu items and perform yield testing to determinetotal recipe cost.

•Establish standard recipes and portion sizes.

•Assess weight vs. volume, cost per unit, and edible portionquantity.

RESTAURANT ECONOMICS—UNDERSTANDING“THE BUSINESS OF RESTAURANTS”DVD $99.95

Presented by Gregory X. Norkus of Cornell University’sSchool of Hotel Administration, in conjunction with theCIA, 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 financialcondition of a restaurant.

•Discover how to drive a well-executed business plan.

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FRONT OF THE HOUSE

BACK- & FRONT-OF-THE-HOUSE TRAINING TOOLSCD-ROM $49.95

Implement our back- & front-of-the-house training to estab-lish and maintain cost-controls, and create service standardsfor improved customer satisfaction. Includes:

•The Challenging Guest

•Front-of-the-House Sanitation

•Wine Service

•Kitchen Calculations

• Improving Your Bottom Line Through Upselling

EXCEEDING EXPECTATIONS: SERVICE TIPS & TECHNIQUES TO KEEP YOUR CUSTOMERS COMING BACK DVD $99.95

This DVD provides a comprehensive lesson in the princi-ples, standards, and practices that define outstanding ser-vice. Whether you operate a fine-dining, café, casual, orfamily-style restaurant, your wait staff will benefit fromExceeding 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 FOODDVD $49.95

Using three different settings—fine dining, bistro, and patio—to emphasize the important role wine plays in the diningexperience, this DVD gives you the opportunity to:

•Study contrasting or complementary flavors, textures, andintensity.

•Discover the basics for guiding customers in making theperfect 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.

WINE SERVICE FOR WAIT STAFFDVD $49.95

A server with the confidence and knowledge to encouragewine sales is an asset to any foodservice operation. The tipsand techniques covered in Wine Service for Wait Staff willhelp boost your front-of-the-house staff’s confidence, polishtheir upselling skills, and, most important, increase your bot-tom line.

During this DVD, your staff will:

•Learn the proper way to open, present, and serve red,white, and sparkling wines.

•Examine the process for properly decanting red wine.

•Discover the way to retrieve a broken or pushed-in corkfrom a bottle.

•Gain an understanding of the “quadrant system” method offood and wine pairing.

•Learn the techniques for serving cheese tableside.

TECHNIQUES OF HEALTHY COOKING

THE HEALTHY PALATEDVD $99.95

The chefs, nutritionists, and researchers at the CIA take afresh look at how to prepare food that is both healthy andflavorful. The Healthy Palate combines information fromthe Harvard School of Public Health, the USDA, and theMediterranean diet. Specific topics include:

•The Engine—Find out how the body uses food as fuel.

•Phytonutrients and You—Discover the sources, uses, andsubstitutions of phytonutrients.

•Good Fat, Bad Fat—Explore monosaturated, polysaturated,and trans-saturated fats.

•Carbohydrates & Grains—Study carbohydrates sources andgrain substitutions.

•Where’s Protein?—Uncover the various sources of protein.

•Successful Solutions—View “healthy” menu options right offthe menus of successful restaurants.

The Healthy Palate also includes cooking demonstrations forthe following topics—Healthy Beginnings, Beyond BrownRice, Beyond Sauté, and Fruit and Beyond.

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Sweeten Your Profits with Exciting New Desserts

Captivating Confections

An inventive dessert or sweet treat at the end of a mealcan really capture your customers’ imagination and leavethem with a great impression of your operation. Need

some fresh ideas? Look no further than the two newest bakingand pastry titles from the CIA: The Elements of Dessert and the second edition of Chocolates & Confections.

SKIPPING STONESYield: Approximately 100 pieces400g/14 oz sugar

200g/7 oz glucose syrup

200g/7 oz water

200g/7 oz molasses1⁄2 tsp salt

30 g/1 oz butter

11⁄2 tsp baking soda, sifted

Dark chocolate, melted, tempered, for dipping

Combine the sugar, glucose syrup, and water in asaucepan. Cook to 155 degrees C/311 degrees F, keepingthe sides of the pot clean.

Add the molasses and cook to 145 degrees C/293degrees F, while stirring constantly.

Add the salt while the mixture is still boiling.

Remove from the heat, add the butter, and stir welluntil fully incorporated.

Stir in the baking soda, stirring just until incorporatedand the mixture is well-aerated.

Pour the mixture onto oiled parchment and use an off-set palette knife to spread very lightly to 6 mm/1⁄4 inchthick. Allow to cool undisturbed.

When cooled completely, break into irregular pieces ofdesired size.

Dip the pieces in the tempered dark chocolate. Beforethe chocolate sets, use a 3-prong dipping form to make a


diagonal wave pattern on the top surface of each piece.

Source: The CIA’s Chocolates & Confections: Formula,Theory, and Technique for the Artisan Confectioner,2nd Edition

PEPPERMINT LOZENGESYield: 334 g/11.78 oz5g/0.18 oz gelatin powder28g/0.99 oz water300g/10.58 oz confectioners’ sugar1g/0.04 oz peppermint extract

Bloom the gelatin in the water. Melt over a warm—nothot—water bath; heat just enough to dissolve thegelatin so that it is not hot, just melted.

Combine with the confectioners’ sugar and peppermintextract, mixing to obtain a dough-like mass. You maywant to add more extract since the flavor tends to dissi-pate when the lozenge dries. It is up to personal taste,but it is better to overcompensate for this fact. You mayalso replace the peppermint with other flavors, but theymay taste too artificial.

Roll out the dough as thin as possible using a pastamachine. Cut the dough into 2.5-cm/1-in squares.

Allow to air dry for at least 24 hours, or dry in a dehydra-tor set to 50 degrees C/122 degrees F for at least 2 hours.

Once dry, you may apply a graphic image to the surfaceby using a rubber stamp and natural food coloring in asponge pad.

Source: The CIA’s The Elements of Dessert

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State of the art.Through eight editions and with more than a million copies sold, The Professional Chef is a classic and essential kitchen reference for both professionals and serious home cooks. On sale now, this completely revised and updated spectacular new edition includes nearly 900 recipes, more than 800 photos, plus new sections on seasonality and sustainability, barbecuing, sous-vide cooking, and plated desserts, to name a few.

For the fi rst time ever, The Professional Chef is also available for the iPad as a revolutionary digital cookbook that sets the standard for high-end consumer, professional and educational culinary products.

Some of the features for the digital edition include:

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TEXTBOOKS FROM THE CULINARYINSTITUTE OF AMERICA

The Professional Chef®, Ninth EditionHardcover $75iPad edition $49.95 (available from iTunes or

www.inkling.com)

Named one of the five favorite culinarybooks of this decade by Food Arts maga-

zine, The Professional Chef ® is the classic kitchen reference thatmany of America’s top chefs have used to understand basicskills and standards for quality as well as develop a sense ofhow cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through eachcooking technique, starting with a basic formula, outlining themethod at-a-glance, offering expert tips, covering each methodwith beautiful step-by-step photography, and finishing withrecipes that use the basic techniques. Covering the full rangeof modern techniques and classic and contemporary recipes,this is the essential reference for every serious cook.

The Art of CharcuterieHardcover $65

The Art of Charcuterie is the ultimate com-panion for professionals and dedicatedhome cooks who want to master bothtraditional and contemporary tech-niques. The text covers every aspect of

this rediscovered culinary art: curing and brining, smoking,terrines, pâtés, sausages, herbs and seasonings, sauces andrelishes, and kitchen sanitation. This professional-level guidealso features thorough explanations of tools of the trade,kitchen equipment, and ingredients, as well as technical andnutritional descriptions of all the meats used in the charcu-terie kitchen and how to best prepare them.

At Your Service: A Hands-on Guideto the Professional Dining RoomPaperback $29.95

At Your Service is a guide foodservice pro-fessionals can rely on to help themdevelop and improve hospitality and ser-vice, and achieve exceptional results in

mid- and upscale dining establishments. Through lively andengaging discussions, readers will learn the ins and outs ofrunning a successful front-of-the-house operation: takingreservations and greeting guests, basic service, table-side ser-vice, beverage service, and building and maintaining a goodrelationship between the front- and back-of-the-house staff.

Baking & Pastry: Mastering the Artand Craft, 2nd Edition Hardcover $70

This latest edition of Baking & Pastry is anessential resource for anyone who wantsto create professional-caliber baked goodsand desserts. The text offers detailed

instructions on basic techniques, along with 625 standoutrecipes, from yeast breads and custards to frozen desserts,pies, cakes, chocolates, and confections. It also includes newstep-by-step methods for core baking techniques andexpanded coverage of vegan and kosher baking, petits foursand other mini desserts, plated desserts, decorating princi-ples and techniques, and wedding cakes.

Catering—A Guide to Managing aSuccessful Business Operation Hardcover $45

This invaluable reference provides all theinformation caterers and would-be cater-ers need to set up and run a successfulcatering 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, Cateringprovides detailed guidance on every aspect of the business.

NEW! Chocolates and Confections:Formula, Theory, and Technique for the Artisan Confectioner, 2nd EditionHardcover $65

Just as in the award-winning first edi-tion, this bakeshop essential covers such

fundamentals as ingredient function and use, chocolate pro-cessing, and artisan production techniques. It also includesfoolproof formulas, step-by-step instructions, and variationsfor delectable confections such as dairy-based centers, crys-talline and non-crystalline sugar confectionery, jellies, nutcenters, and aerated confections. The updated edition alsofeatures brand-new sections on opening a professionalbakeshop, packaging and marketing, and American-stylelayered candy bars, as well as updated technique informa-tion, troubleshooting tables, and new recipes and formulas.

Exploring Wine Instructor’s ManualSoftcover $22.50

Completely updated, this companion to Exploring Wine, 3rdEdition includes lecture outlines, critical-thinking problems,and words of wisdom.

Frozen Desserts Hardcover $60

Offering comprehensive coverage ofingredients, theory, techniques, and for-mulas, this unprecedented guideexplains how to produce the full rangeof today’s frozen desserts using both

classic and modern methods and provides a thorough foun-dation in every aspect of frozen dessert making. From yuzusorbet with cotton candy and black sesame seeds to frozenpraline parfait with hazelnut mascarpone gâteau, these stel-lar creations exemplify the range of frozen dessert possibili-ties available today.

Garde Manger: The Art and Craft ofthe Cold Kitchen, Fourth EditionHardcover $75

A longtime essential reference for profes-sional chefs, this newest edition of GardeManger provides the most up-to-daterecipes, plating techniques, and flavor

profiles being used in the field today. The comprehensiveguide covers the broad base of culinary skills needed forsuccessful garde manger, detailed information on every-thing from smoked foods to hors d’oeuvre, and cutting-edgeinformation on topics like artisanal cheeses and contempo-rary styles of pickles and vinegars, along with approxi-mately 450 recipes.

Gluten-Free Baking with The Culinary Institute of AmericaPaperback $18.95

Thanks to CIA Chef Richard Coppedge,people with gluten sensitivities no longerhave to give up their favorite wheat-based foods like cinnamon buns, French

bread, pizza, and bagels. This book and the companionDVD (page 76) teach people with celiac disease and glutensensitivities—as well as professionals who want to offerbaked goods to customers living a gluten-free lifestyle—howto bake classic favorites using alternatives to gluten. Fea-tures include Chef Coppedge’s five gluten-free flour blends,tips on working with and storing gluten-free baked goods,and more than 125 recipes.

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NEW! Creating Your Culinary CareerPaperback $29.99

A must-have for anyone who wants topursue a culinary career, this book isbrimming with practical information oneverything from choosing an area of spe-cialization to finding the right culinary

school or training program to landing a first job. Network-ing and mentoring tips, insider information on salaries, andinsights gleaned from recruiters across the foodserviceindustry make this a valuable reference for aspiring culinari-ans and experienced professionals alike.

Culinary FundamentalsProduced by the American Culinary Federation, withtext and recipes provided by the CIA.Hardcover $80

Culinary Fundamentals is a tool that stu-dents can use throughout their culinaryeducation and certification, as well as

their career. From the objectives and key terms introducingeach chapter to the activities and recipes that round it out,the book is organized to highlight and explain the basiccompetencies of a professional cook or chef.

NEW! The Elements of DessertHardcover $65

Filled with the expertise of Chef Fran-cisco Migoya, this book shows you howto master the essential elements(mousses, doughs, ganaches, and more)of contemporary desserts before incor-

porating them into creative finished desserts. It thenexplores in detail pre-desserts, plated desserts, dessert buf-fets, passed desserts, cakes, and petits fours. And its morethan 200 recipes and variations cover virtually every tech-nique, concept, and type of dessert, providing a completeeducation in modern dessert making.

Exploring Wine, 3rd EditionHardcover $65

The third edition of Exploring Wine is theessential wine reference for food andwine aficionados, students, and profes-sionals. Written by renowned wineinstructors of the CIA, this invaluable

guide thoroughly demystifies wine, from the basics of wineproduction to the nuances of wine lists, wine marketing, andwine service.


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SKitchen Pro Series: Guide to Poultry Identification, Fabrication,and Utilization Hardcover $61.95

This user-friendly resource offers practi-cal information on fabricating chicken,

duck, goose, turkey, and game birds. CIA Chef ThomasSchneller provides readers with helpful storage information,basic preparation methods for each variety of bird, and allthe tools professional and home chefs need to create well-prepared meals from a variety of poultry.

Kitchen Pro Series: Guide to Produce Identification, Fabrication,and UtilizationHardcover $61.95

In this guide for professionals, CIADirector of Food Purchasing and Store-

room Operations Brad Matthews and Buyer and formerFarm Liaison Paul Wigsten provide a thorough educationon produce, including product identification, seasonality,availability, and the farm-to-fork initiative. It also includesrecipes and covers proper storage methods and utilizationtactics and preparation techniques.

Kitchen Pro Series: Guide to PurchasingHardcover $61.95

The Guide to Purchasing offers buyers aroadmap for identifying and evaluatingvendors, providing the information neces-

sary to help choose the ones who are the best fit. It alsohelps the buyer understand the importance of staying on topof ever-changing food industry trends, as well as how to writeproduct specifications and make the right decisions whenordering ingredients. More than a reference tool for those inthe field, this informative guide also offers insights into a vari-ety of purchasing options and product specifications.

Math for the Professional KitchenPaperback $35

From scaling recipes to setting menuprices, this text is a great kitchen refer-ence for working professionals. Writtenby three veteran math instructors fromthe CIA, the book utilizes a teaching

methodology based on daily in-classroom practice. Theentirety of the standard culinary math curriculum is cov-ered, including conversions, determining yields, costing,purchasing, portioning, and more. Vital mathematical con-cepts are reinforced with easy-to-understand examples andreview questions.

In the Hands of a Chef: The Professional Chef’s® Guide toEssential Kitchen ToolsSoftcover $24.95

What are the essential knives that cooksmust own, and what are the proper tech-

niques for using them? This text offers a complete course inknife skills as well as guidance on using a wide array ofother kitchen tools and gadgets. It also features advice fromreal-world chefs on choosing, using, and caring for knives,as well as detailed cutting techniques for all kinds of foods.

Kitchen Pro Series: Guide to Cheese Identification, Classification,and UtilizationHardcover $61.95

In this comprehensive resource, CIAinstructor John Fischer discusses the

basic history of cheese, its manufacture, and its incorpora-tion into different cuisines across the dining spectrum. Thetext includes details on product identification, availability,storage, and flavor profiles for each type of cheese, as wellas recipes and practical information about purchasing andutilizing cheese.

Kitchen Pro Series: Guide to Fish andSeafood Identification, Fabrication, and UtilizationHardcover $61.95

Throughout this lavishly illustrated text,CIA Chef Mark Ainsworth offers profes-

sional and home chefs a satisfying alternative to meat byeducating them about purchasing and properly fabricatingfish and shellfish, as well as basic preparation skills and stor-age tips for the fish kitchen. And the recipes included offerhealthy and delicious fish and seafood dishes to add diver-sity to any menu.

Kitchen Pro Series: Guide to Meat Identification, Fabrication, and UtilizationHardcover $61.95

In this user-friendly text, CIA ChefThomas Schneller provides a close

examination and explanation of the craft of butchery. Thisdefinitive guide is filled with practical information on pur-chasing and fabricating beef, pork, veal, lamb, game, andexotic meats. It also includes helpful storage information,basic preparation methods, and recipes to give professionaland home chefs the information they need to produce well-primed cuts of meat.

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S been revised to incorporate more whole ingredients, sus-tainable foods, and substitution options to keep menus tiedclosely to the seasons. The text also includes information onfoodways, seasonality, buying locally, sourcing foods forhealth and nutrition, farm-to-fork initiatives, organics andsustainability, food safety, and special diets such as vegan,vegetarian, gluten-free, and lactose-free.

SUPPLEMENTAL GUIDESINSTRUCTOR’S MANUALSPaperback $22.50 each

Instructor’s manuals give trainers and instructors everythingthey need to create highly effective and successful trainingsessions, including lecture outlines, study questions and keywords, test questions and answer keys, and critical-thinkingproblems.

Instructor’s manuals are available for the following titles:

•Baking & Pastry: Mastering the Art and Craft, 2nd Edition

•Catering: A Guide to Managing a Successful Business Operation

•Exploring Wine, 3rd Edition

•Frozen Desserts

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

•Kitchen Pro Series: Guide to Cheese Identification, Classification, and Utilization

•Kitchen Pro Series: Guide to Fish and Seafood Identifica-tion, Fabrication, and Utilization

•Kitchen Pro Series: Meat Identification, Fabrication, andUtilization

•Kitchen Pro Series: Poultry Identification, Fabrication, andUtilization

•Kitchen Pro Series: Produce Identification, Fabrication, andUtilization

•Kitchen Pro Series: Purchasing

•Math for the Professional Kitchen

•The Professional Chef, Ninth Edition

•Techniques of Healthy Cooking, 4th Edition

STUDENT STUDY GUIDESPaperback See prices below

Study guides provide students with chapter-specificresources and highlight important information through avariety of study methods, including chapter overviews andobjectives; study outlines, including key terms and objec-tives; and exercises and study questions.

Study guides are available for the following titles:

•Baking & Pastry: Mastering the Art and Craft, 2nd Edition ($35)

•Garde Manger: The Art and Craft of the Cold Kitchen, Fourth Edition ($25)

•The Professional Chef, Ninth Edition ($30)

Modern Batch CookeryHardcover $65

Preparing healthy, high-quality food involume is a challenge for even the mostexperienced chef. The more than 200nutritious recipes in Modern Batch Cookeryare designed to yield 50 servings, andcover every meal part and occasion. This

all-inclusive guide features chapters on stocks, soups, andsauces; breakfast and brunch; salad dressings, salads, sand-wiches, and appetizers; entrées; side dishes; receptionfoods; and baked goods and desserts. Covering all theessentials of menu and recipe development, the text alsoincludes features like conversion charts, a glossary, and full-color photos of finished dishes that provide fresh ideas forplating and presentation.

The Modern Café Hardcover $65

The Modern Café details every aspect ofthe launch and management of a mod-ern, upscale café. Packed with profes-sional guidance and master recipes, thisreference by the CIA’s Francisco Migoya

provides expert advice on café business finances, humanresources, food production, recipe/menu development,décor, and the all-important retail shelf. With nearly 250contemporary recipes for everything from breakfast pastriesto artisanal sandwiches to truffles and treats, this is a must-have reference for the aspiring restaurateur or café owner.

Remarkable Service: A Guide to Winning and Keeping Customers forServers, Managers, and RestaurantOwners, 2nd EditionPaperback $29.95

This second edition of the most compre-hensive guide to service and hospitality

on the market explores how to address the service needs ofa wide range of dining establishments, from casual and out-door dining to upscale restaurants and catering operations.It covers topics like training and hiring staff, preparation forservice, front-door hospitality, money handling, styles ofmodern table service, the relationship between the frontand back of the house, and much more.

NEW! Techniques of Healthy Cooking, 4th EditionHardcover $75

This newest edition of the authoritativeguide to healthy cooking in the profes-sional kitchen features the latest informa-tion based on the FDA’s new Dietary

Guidelines for Americans. All of the recipes inside have

HOW TO REGISTER FOR COURSES

BY PHONE: Call 1-888-851-3313 during business hours

(8 a.m.–6 p.m. EST). Please have your completed registra-

tion form and gift certificate or credit card information

ready when you call. We accept Visa, MasterCard, Ameri-

can 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

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 reg-

ister early. Also include housing and uniform information.

VIA THE INTERNET: Log on to our website at

www.ciaprochef.com to register for any of our programs.

ALUMNI DISCOUNTSCIA graduates are eligible for the following discounts:

• 10% off Continuing Education courses. Contact Con-tinuing Education at 1-888-851-3313.

• 10% off instructional DVDs and videos purchased forpersonal use. Contact Video Sales at 1-888-851-3133.

• 20% off CIA Masters Collection kitchen products. Visitwww.ciacook.com and use discount code CIALUM849.

• 20% off Spice Islands Marketplace at Greystone purchases, in-store or online at www.ciastore.com.

• 10% off a meal in the CIA’s public restaurants for fourpeople (including yourself), excluding tax, gratuities, andalcoholic beverages. Contact Restaurant Reservations at845-471-6608 (Hyde Park), 707-967-1010 (St. Helena), or210-554-6484 (San Antonio).

Please note: Alumni discounts may not be used in con-

junction with any other discount or promotion.

COURSE CANCELLATIONS/CHANGESThe 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, enroll-

ment 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 PRIVACYThe Culinary Institute of America maintains a complete and

confidential record of all Continuing Education course activ-

ity for each student. We do not release confidential acade-

mic 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 Senior Director

of Continuing Education, The Culinary Institute of America,

1946 Campus Drive, Hyde Park, NY 12538-1499.

TUITION REFUND POLICYFor all continuing education programs, full tuition is due at

the time of registration.

Tuition refunds will be based on the date of official with-

drawal through the Continuing Education Registration Sys-

tem. You may be eligible for a partial or full refund based

on the following schedule:

DATE OF WITHDRAWAL REFUNDAt least 15 days prior to start date Full refund

14 days or fewer prior to start date We’d be happy to

transfer you to

another date;

however, no refunds

will be available.

If your employer or a third party will be paying for your

course, full tuition is still required at the time of registration.

TRANSFER FEEA transfer fee of $25 is applied when changing courses or

course dates.

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TOOL KIT Professional tools are recommended for our programs.

Continuing Education students may purchase the CIA

Masters Collection® Knife Kit at a special price exclu-

sively 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 1-888-851-3313. Greystone students should call the

Spice Islands Marketplace (campus store) at 707-967-2309.

IACET AUTHORIZED PROVIDERThe 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 obtain-

ing this approval, the CIA has demonstrated that it com-

plies 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.

CONTINUING EDUCATION UNITS (CEUs) 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 com-

mittee 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.

COURSE SATISFACTORY COMPLETION REQUIREMENTSStudents must participate in all exercises and discussions andattend at least 95% of the course to be awarded Continu-ing Education Units from the IACET.

OBTAINING STUDENT RECORDSThe CIA maintains student records for seven years. Recordsare available five business days after the conclusion of yourContinuing Education program. To obtain a copy of yourrecords, please mail your written request to: The CulinaryInstitute of America, Attn.: CE Customer Service Depart-ment, 1946 Campus Drive, Hyde Park, NY 12538-1499, orsend via fax to 845-451-1078. Replacement certificate cost:$10 for the first certificate and $ 5 for each additional one,plus shipping.

INSTRUCTOR NON-ENDORSEMENT STATEMENT Instructors of the CIA do not have any proprietary interest inthe equipment or products used in our classrooms. The useof products does not imply endorsement.

PHOTOGRAPHY Periodically, photographers will be on campus to take pho-tographs that may be used in CIA advertising, publications,or on our website. As a condition of your enrollment, yougrant The Culinary Institute of America the right to repro-duce, use, exhibit, display, broadcast, distribute, and createderivative works of college-related photographs or video-tapes that include your image for use in promoting, publiciz-ing, or explaining the college and its activities. If you don’twant your image used by the CIA in this way, please informCustomer Service.

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EQUIP YOUR KITCHEN WITH “MASTERS” PIECES

THE CIA MASTERS COLLECTIONAs you know from years of experience, having the right toolcan make all the difference in your efficiency in the kitchen,your enjoyment of the craft, and indeed, your finished dish.So why not use products developed and tested by some ofthe most experienced and knowledgeable chefs in the busi-ness—ACF-Certified Master Chefs?

The Culinary Institute of America’s Masters Collection® is aselection of tools designed with hands-on involvement fromthe college’s faculty of CMCs, so you know they’re of thehighest quality and performance. Our product collectionsinclude:

• Cookware • Utensils

• Cutlery • Gadgets and Tools

• Bakeware • Timers, Scales, and Thermometers

Equip yourself with the right tools for any culinary job. Topurchase CIA Masters Collection products, locate a retailer,or learn more, visit www.ciacook.com.

ABOUT THE CIAAn independent, not-for-profit educational organization,

The Culinary Institute of America (CIA) has since 1946 dedi-

cated itself to providing the highest-quality culinary educa-

tion to students at all career and experience levels.

MISSION STATEMENTThe Culinary Institute of America is a private, not-for-profit

college dedicated to providing the world’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 posi-

tions 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

St. Helena, CA 94574

The Culinary Institute of America, San Antonio

312 Pearl Parkway, Building 2, Suite 2102

San Antonio, TX 78215

SUPPORTING THE FUTURE

Thank you for considering The Culinary Institute of America for your profes-

sional development. Did you know that, in addition to benefiting from the

CIA’s expert instruction, you are helping to support the future of our indus-

try? Because the CIA is an independent, not-for-profit college, your tuition

helps us deliver on our core mission—providing the best professional culi-

nary education to thousands of students each year.

If you’d like to further support CIA students, please visit www.ciagiving.org.A

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NONDISCRIMINATION STATEMENTThe Culinary Institute of America (CIA) is an affirmative

action/equal opportunity employer committed to the princi-

ple of equal opportunity in education and employment. The

CIA does not discriminate against individuals on the basis of

race, color, sex, sexual orientation, gender identity, religion,

disability, age, genetic information, marital status, veteran

status, ancestry, national or ethnic origin, or any other pro-

tected group or classification under federal or state laws.

For more information, visit www.ciachef.edu/consumer.

STATEMENT OF ACCREDITATIONThe Culinary Institute of America is accredited by the

Middle States Commission on Higher Education, 3624

Market Street, Phila delphia, 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.

The Culinary Institute of America at Greystone and The CulinaryInstitute of America, San Antonio are branches of the CIA, Hyde Park, NY.

Printed in the USA on environmentally responsible and sustainablepaper with fiber originating from well-managed forests meeting SFI wood-procurement standards. Please help reduce waste andsupport the Earth’s precious resources by recycling this publicationand sharing it with others.

The Culinary Institute of AmericaContinuing Education1946 Campus DriveHyde Park, NY 12538-1499

For Your Information

COURSES ANDTRAININGMATERIALS1-888-851-3313

RESTAURANTRESERVATIONSHyde Park 845-471-6608St. Helena 707-967-1010San Antonio 210-554-6484

THE CRAIGCLAIBORNEBOOKSTOREHyde Park1-800-677-6266

SPICE ISLANDSMARKETPLACESt. Helena707-967-2309

WEBSITEwww.ciaprochef.com

Hyde Park, NY

St. Helena, CA

San Antonio, TX

Rising costs, staff turnover, customerslooking for a consistent, high-qualityproduct each time they visit…thereare a lot of pressures in this business.

Implementing precise, temperature-controlled sous-vide cooking tech-niques in your kitchen can easethem. Join us for an illuminating fivedays and find out how.

FOOD BUSINESS UNDER PRESSURE?Sous-Vide CookingFebruary 11–15, 2013San Antonio, TX Campus

Register Now!www.ciaprochef.com1-888-851-3313

ISSUE 20 Culinary Arts | Wine Studies | Baking and Pastry ... · ISSUE 20 Culinary Arts | Wine...

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