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ISSUE 20 Culinary Arts | Wine Studies | Baking and Pastry Arts | Culinary Technology | R&D The ProChef ® Journal

Professional Development and Certiﬁcation

January–August 2013 www.ciaprochef.com Features JOURNAL Your Intuition Most Likely Fails You 8 It All Started with 12,000 Francs 11 NEWS Precision Cooking 12 Texture 15 Brad Barnes ’87, CMC Sous Vide and Food Safety 16 Senior Director— One Lump or Two? 22 Continuing Education Spring Easter Breads 25 Biodynamic Viticulture 28 Leadership and Innovation for

TABLE OF CONTENTS TABLE the Professional Chef 30 Get Social! 32 The Story of Storycellars 38 The Power of ProChef 41 The impact of sous vide and precision temperature cooking Embracing Sous Vide 55 on our industry has been nothing short of profound. It’s true Captivating Confections 82 that the concept requires cooks to generate a tremendous Certifications and Courses amount of documentation, something we are typically unac- Course Calendar 3 customed to and may initially resist. But the paradigm shift Required Skill Levels 6 in the areas of operational intelligence, systems, and proce- ProChef Certification Program 42 ProChef Level I Courses 44 dures is a real positive for our industry. The need to work in ProChef Level II Courses 47 a more controlled environment pushes us to strive for stan- ProChef Level III Courses 50 dardization. It also opens new doors for creativity and World Cuisine Courses 52 exploring the way food reacts to heat. Culinary Technology Courses 54 Specialized and Advanced Courses 56 Along with the advent of these recent changes, the past 10 Baking and Pastry Courses 58 years have been a time for some of the age-old practices of Menu R&D Online Courses 60 cooking to be questioned and challenged. Whether it has Professional Wine Studies and Certification 61 been through endless restaurant notes documenting what Training Materials and Textbooks 74 we’re doing in the kitchen, books filled with revolutionary Registration and Course Information 89 new ideas, or the calculated creativity of many of today’s About the CIA 91 incredible culinary talent, we have teased ourselves into a The ProChef® Journal December 2012, Issue 20 serious exploration of our craft. And we are emerging Published by The Culinary Institute of America stronger, more concise, and better positioned to go where 1946 Campus Drive, Hyde Park, NY 12538-1499 no cook previously would dare to go. Photography: Roger Ball, Faith Echtermeyer, Keith Ferris, Ben Fink, Phil Mansfield, Terrence McCarthy, Chas McGrath, PolyScience, This cutting-edge work that is driving cooking to new places Anne Rettig, Antonio Tahhan, David Wakely, and Michael White is already happening at the CIA in our degree, consulting, ©2012 The Culinary Institute of America and continuing education programs. Stay tuned, folks. The best is yet to come in the world of food.

HOW TO REGISTER WE’RE HERE TO HELP Do you have questions about our courses, ProChef WEB: Visit www.ciaprochef.com Certiﬁcation, or your professional development PHONE: Call 1-888-851-3313 goals? We’d love to hear from you! FAX: 845-451-1078 Brad Barnes, CMC, senior director— MAIL: Accounts Receivable, The Culinary Institute continuing education of America, 1946 Campus Drive, Hyde Park, NY [email protected] or 845-451-1613 12538-1499 Diana Delonis, director—education support IN PERSON: See a Continuing Education customer [email protected] or 707-967-2497 service representative at our New York, California, or David Kellaway, CMC, managing director— Texas Campuses. CIA, San Antonio PLEASE NOTE: Course availability, dates, and times [email protected] or 210-222-1113 are subject to change. For the most up-to-date class information, please visit www.ciaprochef.com.

2 1-888-851-3313 COURSE CALENDAR | JANUARY–AUGUST 2013

JANUARY 7 MARCH 13 St. Helena, CA Campus St. Helena, CA Campus DID YOU KNOW? The Business of Wine: Understanding the Pipeline The Business of Wine: Understanding the Pipeline You don’t have to be a ProChef from Producer to Consumer (p. 68) from Producer to Consumer (p. 68) candidate to take the courses listed JANUARY 14 MARCH 18 in the ProChef Certification Courses San Antonio, TX Campus St. Helena, CA Campus sections of this publication. These COURSE CALENDAR Global Street Food: From Street to Table AM (p. 57) Mastering Wine I (p. 67) foundation-, intermediate-, and JANUARY 22 MARCH 20 advanced-level courses are open to San Antonio, TX Campus St. Helena, CA Campus all foodservice professionals. Check Techniques of Healthy Cooking AM (p. 49) Coffee Expert: From the Plant to the Cup (p. 72) them out at www.ciaprochef.com JANUARY 28 MARCH 25 and on pages 44–51. San Antonio, TX Campus St. Helena, CA Campus Mediterranean Cuisine: Ingredients and Techniques Mastering Wine II (p. 67) AM (p. 49) APRIL 8 APRIL 1 St. Helena, CA Campus FEBRUARY 4 St. Helena, CA Campus Wine and Food Pairing Fundamentals (p. 73) San Antonio, TX Campus Introduction to the Classic Wine Regions of Europe I Baking and Pastry for Chefs: Desserts and Breads (p. 68) APRIL 11 from the Hot Kitchen AM (p. 48, 58) St. Helena, CA Campus APRIL 4 Certified Wine Professional—Foundation Level I FEBRUARY 11 St. Helena, CA Campus Exam (p. 64) St. Helena, CA Campus Introduction to the Classic Wine Regions of Europe II Career Discovery: The Professional World of Wine (p. 68) APRIL 29 (p. 66) St. Helena, CA Campus The Cooking of Italy: From Tuscany to Sicily PM (p. 52) Fire, Spice, and the Global Grill: Vibrant Dishes from San Antonio, TX Campus Hot Climates PM (p. 52) Sous-Vide Cooking AM (p. 54) MAY 6 FEBRUARY 25 St. Helena, CA Campus San Antonio, TX Campus Career Discovery: The Professional World of Wine ProChef Level I Certification Exam (p. 45) (p. 66) Global Street Foods: From Street to Table PM FEBRUARY 27 (p. 53, 57) St. Helena, CA Campus Intermediate Wedding Cake Design PM (p. 58) The California Intensive (p. 69) MAY 13 MARCH 4 St. Helena, CA Campus St. Helena, CA Campus Modern Plated Desserts PM (p. 59) Winemaking Basics (p. 68) The Rhône Intensive (p. 71) Wine Immersion (p. 66) Southeast Asia: Traditional Flavors and Techniques San Antonio, TX Campus PM (p. 53) The Art and Science of Cooking AM (p. 48) MAY 14 MARCH 7 San Antonio, TX Campus St. Helena, CA Campus ProChef Level II Certification Exam (p. 48) Professional Wine Service: A Practical Workshop MAY 15 (p. 67) COURSE SATISFACTORY St. Helena, CA Campus MARCH 11 COMPLETION REQUIREMENTS The Burgundy Intensive (p. 71) St. Helena, CA Campus Students must participate in all exer- MAY 20 Sensory Analysis of Wine (p. 67) cises and discussions and attend at St. Helena, CA Campus San Antonio, TX Campus least 95% of the course to be The Bordeaux Intensive (p. 70) Exceptional In-Flight Service (p. 56) awarded Continuing Education Units Garde Manger: The Art and Craft of the Cold Kitchen from the IACET. Please see page 90 PM (p. 49, 56) for more information.

www.ciaprochef.com 3 MAY 22 JULY 3 St. Helena, CA Campus St. Helena, CA Campus Champagne in Depth (p. 69) Certified Wine Professional—Foundation Level I Exam (p. 64) MAY 23 St. Helena, CA Campus AUGUST 19 The Napa Valley Intensive (p. 69) St. Helena, CA Campus The Italy Intensive (p. 71) MAY 27 St. Helena, CA Campus AUGUST 21 Professional Wine Service: A Practical Workshop St. Helena, CA Campus COURSE CALENDAR (p. 67) Coffee Expert: From the Plant to the Cup (p. 72) Wine Immersion (p. 66) AUGUST 22 MAY 29 St. Helena, CA Campus St. Helena, CA Campus The Spain Intensive (p. 72) Winemaking Basics (p. 68) AUGUST 26 JUNE 3 St. Helena, CA Campus St. Helena, CA Campus The Cooking of Italy: From Tuscany to Sicily PM (p. 52) The Business of Wine: Understanding the Pipeline The Germany and Austria Intensive (p. 71) from Producer to Consumer (p. 68) SEPTEMBER 10 JUNE 6 JUNE 24 St. Helena, CA Campus St. Helena, CA Campus St. Helena, CA Campus Accelerated Wine and Beverage Certificate Program Sensory Analysis of Wine (p. 67) Introduction to the Classic Wine Regions of Europe I (p. 63) (p. 68) Chef’s Tour of Napa Valley AM (p. 52) JUNE 10 Small Dishes, Big Flavors: Appetizers and First St. Helena, CA Campus SEPTEMBER 23 Courses PM (p. 56) Exceptional In-Flight Service (p. 56) St. Helena, CA Campus Mastering Wine I (p. 67) JUNE 27 Modern American Charcuterie AM (p. 56) Mediterranean Cooking: An Advanced Course PM St. Helena, CA Campus NOVEMBER 18 (p. 53) Introduction to the Classic Wine Regions of Europe II Modern American Charcuterie AM (p. 56) (p. 68) St. Helena, CA Campus Advanced Seafood Cooking PM (p. 57) JUNE 17 JULY 1 St. Helena, CA Campus St. Helena, CA Campus Mastering Wine II (p. 67) Wine and Food Pairing Fundamentals (p. 73) Techniques of Healthy Cooking PM (p. 49)

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’s because the CIA is in the midst of rolling out exciting changes to our degree programs and temporarily needs extra kitchen space to 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 classes for you on short notice. So we encourage you to check the course listings on www.ciaprochef.com/programs frequently and subscribe 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, experience 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.

4 1-888-851-3313 Reignite Your

Passion

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 the flame 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.

1-888-851-3313 REQUIRED SKILL LEVELS of, aswellcapabilityin, productidentification. Kitchen Terminology: mercial kitchenequipmentanditsusage. Equipment Knowledge: pensable. tourné, andbatonnets—isimperative andindis- julienne, paysanne, chiffonade, brunoise, rondelle, Knife Skills: roast, poach, vegetable, andstarchcookery. fessional kitchen: sauté, braise, grill, fry, panfry, working techniquesmostcommonlyusedinapro- Cooking Experience: Intermediate and applycommonfood service terminology. a standardmirepoix, andtheabilitytounderstand kitchen termssuchasthecomponentsandratio of Kitchen Terminology: kitchen. application ofequipmentusedinacommercial Equipment Knowledge: julienne, paysanne, chiffonade, andbrunoise. given task; abilitytoperformvarious cuts—dice, Knife Skills: establishment. months inaprofessionalkitchenorfoodservice Cooking Experience: Foundation COOKING COURSES ence neededforthatparticularprogram. three symbols, whichrepresentthelevelofexperi- gram, coursesaredesignatedwithone, two, or To assistinchoosingtheContinuingEducationpro- also provided. assignments andinstructordemonstrations are their program. Dependingontheclass, reading terms areprovidedtoparticipantsoneachdayof learning objectives, learningactivities, andkey mum learningenvironmentforourstudents. Daily tute of America aredesignedtoprovideanopti- Continuing Educationcoursesat The CulinaryInsti- LEVELS REQUIRED SKILL Proficiency inallknifecuts—dice, Knowledge oftheproperknifefora Ability toapplyallthebasic Minimum ofatleastsix Thorough understanding Knowledge ofprofessional Working knowledgeand Proficient withallcom- taste, texture, andcompositionofafinisheditem. assemble cakes, desserts, and pastries; sensibilityto ods; goodfinishingskills; abletoprepareand Pastry Experience: shaping loaves. methods, fermentationtechnology, anddividing Baking Experience: Advanced icing. methods; basicfinishingskillssuchaspipingand ence inthepastryarts; familiarwithallmixing Pastry Experience basic finishingskillssuchaspipingandicing. rience inbaking; familiarwithallmixingmethods; Baking Experience: Intermediate operating inaprofessionalbakeshop orkitchen. professional foodserviceoperation; comfortable Baking andPastry Experience: Foundation BAKING &PASTRY COURSES Cooking Experience: Advanced methods, andfinishedproducts. edge anduseoftermsforingredients, equipment, Kitchen Terminology: and combiovens. ment inacommercialkitchen—convectionovens Equipment Knowledge: tion controlandfabrication. Knife Skills: balance. plate presentation, andflavordevelopment ence withproficiencyinallcookingtechniques, Highly proficient; knowledgeofpor- : Advanced professionalexperi- Proficient inallmixingmeth- Proficient inallbreadmixing Advanced professionalexpe- A highlevelofworkexperi- Excellent productknowl- Familiar withallequip- Six monthsina of basicviticultural conceptsisaplus. with thebasicsofwineservice. Someunderstanding understanding ofhowwineismade, andbefamiliar grape varieties andwineregions, possessabasic Students shouldbefamiliarwiththeworld’s major Advanced grape varieties andwineregions. familiar withthenamesofworld’s major description ofwineanditsattributesbe Students shouldbecomfortablegivingabasic Intermediate around theworld. broad array ofwinevarieties fromdifferentareas Students shouldhaveexperiencewithtastinga Foundation best suitedforyou. guidelines indeterminingthelevelofcoursework tise isdifficulttojudge, pleaseusethefollowing your skilllevel. Though wineandbeverages exper- Our coursesaremosteffectivewhenmatchedto STUDIES COURSES PROFESSIONAL WINE Gold Standard Innovation

The birth of a great idea…pure business gold. But how do you turn raw vision into a www.ciaprochef.com/consulting successful, market-ready product that resonates with customers? Partner with us. 1-888-826-6931 With unmatched culinary expertise and industry know-how, CIA Consulting is your strategic partner in foodservice and hospitality R&D. Create new business opportunities. Reenergize your product line. Streamline your operations. Our chef-consultants will collaborate with you at The Culinary Institute of America campuses in New York or California, or at your own location, worldwide.

hen cooking sous vide, precise and constant You’d probably guess that it’s twice as long, but the reality temperature control is a major factor that chal- is that it takes almost 3.5 times as long to reach core. The Wlenges our intuition about cooking times. Our time actually required to reach exact core temperature is experience based on traditional cooking methods teaches us 5 hours and 36 minutes. Fifty percent of that time is need- that timing is extremely critical. To have control to 1⁄10th of ed to reach the last 1 to 2 degrees of core temperature. In a degree in temperature influences dramatically how heat other words, after 3 hours, your 2"-thick steak will have a travels through food and how cooking relates to doneness. core temperature of ~138 degrees Fahrenheit.

Various factors influence cooking time, and in sous vide The explanation for this non-linear time factor is simple: these factors behave in a different way than most of us The smaller the temperature difference between the water would expect. The examples in this article point out some and the surface of the beef, the slower heat travels to the of the most surprising cases. core. Simply think of the outer layers as an insulation shield.

Size If you still follow me, you will enjoy this additional fact: Size is a much more important factor in cooking time than type Let’s say you set up a typical sous-vide bath, which is set of protein. The rate at which heat travels through proteins and controlled at the same temperature as the desired core like chicken, beef, lamb, or fish has very little variance. In a temperature of the food. If it takes 1 hour and 39 minutes way, this is helpful to know, because it means that the next to cook a 1"-thick piece of beef steak to a core temperature question can be applied universally to any food. of 140 degrees Fahrenheit, how long does it take to cook a 2"-thick piece to the same core temperature (Figs. 1 & 2)?

8 1-888-851-3313 Figs. 1 & 2. Cooking a 1"- vs. 2"-thick steak. The chef sets the variables on the left side of the screen to the desired values, and the app calculates the cooking time needed. The starting core temperature of 41º F will rise to 140º F as cooking proceeds. The total cooking time is almost 3.5 times as long for the extra one inch of thickness.

By now, practical chefs will wonder if there is a way to The explanation follows a simple rule: The rounder the shorten the cooking time without losing the benefits of pre- food is, the quicker heat reaches the core. Simply think of cise temperature cooking or creating food safety risks. The a medallion shape as being equally surrounded, and a most important factors to look at are shape of food and steak only cooked from the top and the bottom, but hardly bath temperature. from the sides, which are a far distance away from the core (see below). Shape If it takes 5 hours and 36 minutes to cook a 2"-thick piece of beef steak at 140 degrees Fahrenheit to a core temperature of 140 degrees Fahrenheit, does it take more time or HOW SHAPE AFFECTS SOUS-VIDE COOKING TIME These drawings illustrate the distance that heat has to travel less time to cook a 2"-thick beef medallion to the same from the outside edges of foods of various shapes to their core temperature? internal core, where the food is the thickest. Due to our understanding of traditional cooking methods, we tend to think that the steak takes less time. After all, it has more surface contact than a medallion does when laying on the grill. But the reality with sous vide is that it takes about a quarter less time to cook a medallion. The time required to reach exact core temperature is 4 hours and STEAK SPHERE 3 minutes. (Here also 50% of that time is needed to reach the last 1 to 2 degrees of core temperature).

FACTORS INFLUENCING COOKING TIME CYLINDER EGG Key factors for accurately predicting sous-vide cooking and pasteurization times include: • Type of food • Size of the food • Shape of the food DRUMSTICK FISH FILET • Initial temperature of the food • The desired final temperature of the food • The water bath temperature

www.ciaprochef.com 9 Bath Temperature Conclusion If it takes 5 hours and 36 minutes to cook a 2"-thick piece By reviewing these three interesting examples about sous- of beef steak at 140 degrees Fahrenheit to a core tempera- vide cooking times, you’d probably agree that sous vide is ture of 140 degrees Fahrenheit, how much cooking time the most transparent cooking method. Because of its pre- would it shave off to cook the same piece to the same core cise control, it’s also highly predictable. The laws of ther- temperature in a bath that is set to just +1.0 degree, at 141 mal conductivity won’t change from case to case, as has degrees Fahrenheit (Figs. 3 & 4)? been validated in countless experiments.

This is probably one of the most difficult questions to guess These points also demonstrate the fundamental under- the answer to. So, let me give you the answer: it reduces the standings we gain by studying the effect of precise tempera- cook time by 35%, to 3 hours and 40 minutes. ture control. It teaches us how important it is to examine and critically question what exactly happens in each Now that you know what +1.0 degree can save, how much method and each step of the cooking process. more do you save by adding one more degree and setting the water bath at 142 degrees Fahrenheit? The savings by Christoph Milz is the owner of Contemplate Consulting and former increasing one more degree is another 8%, to a total of 43%. marketing manager for culinary technology and sous-vide equipment company PolyScience. Trained as a chef in Germany, he worked in professional 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.

The Polyscience Sous Vide Toolbox App The data source for the examples in this article is the • Instead of providing a limited number of combinations of PolyScience Sous Vide Toolbox app for iPhone and iPad foods, sizes, shapes, and temperatures typically found in ($4.99 from the iTunes store). The Sous Vide Toolboox time/temperature tables, the Sous Vide Toolbox gives you offers the following features and benefits: a much wider combination of options.

• Based on validated formulas, it helps determine the opti- • It provides great guidance as to what level of pathogen mal sous-vide cooking and re-heating time for a variety of reduction occurs at what time, and whether your choice of foods at different temperatures. temperature and time is considered safe.

• All data is plotted in graphs to show you the relationships • Rather than measuring how long it takes to cook food at between time, temperature, and pathogen reduction in different thicknesses (since heat transfer is almost identi- your food. cal in each protein), the app allows you to calculate the time it takes at a certain temperature and thickness to • The Cooking Journal feature points out each event dur- reach core temperature and different levels of pasteuriza- ing the cooking process and explains details if needed. tion. This removes the guesswork from the process. Once the process is finished, a timer notifies you about it via message and audible alarm.

10 1-888-851-3313 It All Started with 12,000 Francs A Brief History of Sous Vide By Mark Ainsworth ’86, PC III, CEC ith all of the attention it’s getting, sous vide may Sous Vide as Flavor-Enhancing Technique seem like the industry’s “next big thing,” but the At the same time as that collaboration, economist and food Worigins of precise time and temperature cook- technologist Bruno Goussault submitted a study at an ing can actually be traced back to the Napoleonic Wars of international frozen-food conference in Strasbourg, France the early 1800s. Hungry for ways to supply quality food to showing that beef prepared using the sous vide method the troops, the French government offered a cash prize of had reduced shrinkage, was tender, and, most important, 12,000 francs to anyone able to develop an inexpensive had a particularly enhanced flavor. Dr. Goussault is cur- method of preservation. Because of the lack of fresh provi- rently chief scientist at Cuisine Solutions, the first large- sions during the winter months, military campaigns were scale company in the U.S. with a production line capable limited to the summer and fall, slowing Napoleon’s ever- of 130,000 sous vide meals daily. Its clients include Costco, expanding French empire. the United States Armed Forces, and first-class cabins of American Airlines and Air France, as well as many national Developing Inexpensive Preservation Methods restaurant chains and hotels. In addition, Dr. Goussault has Eager to help the cause and claim the cash, a pastry chef trained a host of industry leaders, including faculty mem- named Nicolas Appert began experimenting with cooking bers of The Culinary Institute of America and staff at foods in wide-mouth bottles similar to the milk bottles of Thomas Keller’s Per Se and French Laundry restaurants. the 1950s and 60s. His method involved filling the bottles with food, sealing them with cork and wax, and then boil- The Way Forward In the past several decades, we have seen remarkable tech- ing them in water for an undetermined period of time. This nological advances in our kitchens. Once relegated to the method was very successful as long as the seals did not lab, hydrocolloids, thermal circulators, vacuum sealers, and break. In 1810, after a decade of experimenting, Chef anti-griddles are now here to stay. Evaluating return on Appert submitted his invention and won the 12,000 francs. investment and providing education in the use of these He subsequently published L’Art de conserver les substances complicated new ingredients and equipment will be animals et végétales (or, The Art of Preserving Animal and Veg- important for chefs and foodservice businesses interested etable Substances), but it would be another 50 years before in staying ahead of the curve. As energy and food prices Louis Pasteur scientifically proved that microbes were increase, costly fuel-burning ovens will be replaced with responsible for spoilage. While Chef Appert’s early meth- solar-powered thermal circulators that use about as much ods were quite revolutionary, the glass bottles were fragile. energy as a light bulb. This eventually led to the development and patenting of the tin can. Cans were much easier to transport, but they As knowledge in these modernist techniques continues, we were hard to open. Remarkably, it wasn’t until 1855 that become more exacting in our methods and look to the past Englishman Robert Yeates developed the can opener. to answer the future. As Auguste Escoffier said in 1907, “Cookery will evolve, as society itself does, without ever Cryovac Catches On ceasing to be an art.” From an industrial food standpoint, 150 years would pass Sources Cited: until technology advanced enough to change the way food • Hesser, Amanda (2005): Under Pressure, New York Times was packaged and cooked. In the 1960s, the Cryovac divi- Magazine, August 14 sion of the W. R. Grace Company developed food-grade • www.appetit-aina.com plastic suitable for packaging under vacuum. In 1983, spe- • www.biography.com/people/louis-pasteur cial bone-resistant plastics were developed, enabling meats • www.cryovac.om and poultry to be cooked in their original packaging mater- Professor of Culinary Arts Mark Ainsworth is a 1986 graduate ial. Restaurants began to see the advantage of this new technique, and it wasn’t long before French chefs Pierre of the college and is CIA ProChef Level III-certified and an Troisgros and Georges Pralus devised a method for ACF-certified executive chef. He is the author of The Kitchen wrapping foie gras in plastic wrap and cooking it at low Pro Series: Guide to Fish and Seafood Identification, temperature, greatly increasing its yield and profitability. Fabrication, and Utilization. Eventually, Chef Pralus went on to collaborate with Cryovac and has since trained a myriad of chefs in the technique. www.ciaprochef.com 11 Precision Cooking The Pursuit of Evidence-based Cuisine By Kyle Connaughton

hat’s old is often new again in art, fashion, Modern…Or Not So Much? music, and even cuisine. New food “trends” While some of the media (food or otherwise) and other Wmany times have their roots in something from groups have tried to place labels such as “molecular gas- the past and pay homage in interesting ways. tronomy” or “techno-emotional” on some forms of cuisine, So what is a passing fad and what is a solid technique that others have fought a good fight against that. Now that most improves the flavor and quality of food in a way that is of these monikers have come and gone, we can take a economically feasible and allows us to truly evolve as moment to consider: how exactly did we evolve as chefs chefs? Sometimes when we are in the midst of change, it’s from all of this? I would argue quite adamantly that lever- hard to distinguish our perception from reality. Constant aging and embracing various “precision cooking” tech- debate and discussion allows us to look back with more niques is our greatest accomplishment from this era of clarity to understand where we have come from and where rapid change. And here is where we also begin to under- we are going. Not since the nouvelle cuisine movement stand how the “what’s old is often new again” adage have we had such a rapid evolution (or revolution, as some applies: these precision techniques that some embrace as would define it) in cuisine as we have in the past 10 years. modern marvels in the kitchen are rarely modern at all. And in some ways, as the smoke clears from this radical The technique of sous vide is in no way a modern inven- decade in cuisine, we have gained some valuable lessons tion or method at all. Sous vide has been passed through and information that have had a broader application than the culinary wheelhouse several times, often feeling to was ever intended. some that it’s like a chain letter resurfacing in a new itera-

12 1-888-851-3313 tion. From the laboratories of NASA to Swedish hospitals and one part nonsensical. We want facts, we want informa- in the 1960s to the modest kitchens of Holiday Inns in tion, and, most important, we want precision and accuracy. South Carolina and the not-so-modest Michelin-starred In other words, we want our cuisine to be evidence-based. kitchens of Troisgros with George Pralus and Bruno Gous- We want to know exactly the right temperature to cook our sault, and many stops along the way, the notion that sous duck breast or root vegetable or salmon to yield the right vide is modern begins to disappear. texture, color, and flavor. So we need to be able to compare that temperature to another, explore the effect of Other techniques that young and not-so-young chefs see as time, and modify for results we can precisely rely on. part of the modern era of cooking are also not as new as they may seem. Several of the hydrocolloids that grace the In a culinary landscape full of new ideas, techniques, ingre- shelf of any respectable restaurant these days have had dients, and information, chefs need facts—and we need applications for decades in the world of large-scale food results that we can understand and replicate. We require a production. Spherification traces its patents back to deeper understanding of what’s behind our cooking and Unilever in the early 1950s. Gellan gum, a relative new- how a change in one ingredient or temperature may affect comer that has been in production for just 15 years, was dis- another, and, ultimately, our results. We need to be able to covered in the 1970s. And, of course, the Irish have been plan and manipulate our results, we need precision, and we making carrageenan milk gels for more than 1,600 years require accuracy. and agar-agar has been a part of Asian cuisines in some form or another for centuries. The Importance of Precision and Accuracy Making my personal transition from head chef of research Chefs Need Information and development for Heston Blumenthal at The Fat Duck But what is interesting and important to where we are in to the world of culinary education and work in the large- cuisine at this particular moment is not necessarily the true scale, very much non-dining sectors of the industry, I had a age of a technique some may deem as modern, or the culi- real epiphany that I feel many other chefs have had as well. nary history of a functional ingredient that’s currently in And that realization is, that evidence-based cooking fashion—it’s the new manner in which many chefs approach methodology and precision-oriented techniques will allow their work. Chefs are now looking at food and cooking with us to continually make better and better food in an increas- a fresh set of eyes. They want to use these “new” and inter- ingly more sustainable way, no matter what the application. esting techniques and ingredients, and, in the search for Heston Blumenthal is a great chef for many reasons, but answers, have begun asking themselves and each other one of the most notable is that The Fat Duck’s research is more questions than ever before. purely evidence-based—its cuisine is allowed to evolve when the evidence is presented and evaluated over and I’ve become fond of the phrase “evidence-based cuisine,” over again. Only when something has gone through the which I hear often from my colleague, Dr. Chris Loss of rigors of proving itself on its own merit, away from person- the CIA. Chefs are no longer satisfied with having tech- al biases and egos, is it allowed to move forward. And only niques and ingredients shrouded in mystery, history, and when those results are able to be replicated precisely and often fantastical lore or rituals that seem one part alchemy accurately will it ever reach a guest in the dining room.

www.ciaprochef.com 13 While one may say that this type of cooking is reserved only for a special kitchen such as The Fat Duck, I give “Evidence-based cooking credit to another chef I have had the pleasure to work for and with—Steve Ells, founder and CEO of Chipotle Mexi- methodology and can Grill. Now while Steve and Chipotle are known wide- precision-oriented ly for their commitment to “Food with Integrity,” it is the utilization of many precision-cooking techniques (along techniques will allow us with classic ones) that allow its 1,300-plus restaurants to showcase high-quality ingredients never before seen in the to continually make fast-casual sector. For Steve, it isn’t a matter of being considered a modern chef; it’s a matter of using solid, proven better and better food in techniques in an accurate way to ensure each guest experience captures the essence of the true flavors of the food. an increasingly more The idea of having precise and accurate results is in no way a modern idea either. Any chef or restaurateur would sustainable way, no matter attest to their success or failure hinging on this very thing. what the application.” The world of fast food and industrially processed foods has made precision and accuracy their business, going to great lengths to smooth out seasonal variability and product sourcing to deliver products that are indistinguishable from one region to another as well as from one season or year to the next. But just as chefs have borrowed heavily Freeing Us to Become Better Chefs from the toolbox and ingredient cabinet of large-scale While sous vide has been an important technique and plat- food producers, we have also adopted their idea of how to form for chefs to use to become more consistent and accu- develop and evolve based on evidence and proper rate, it is just one entry point into the evidence-based world research and development. While this idea—chefs moving of precision cooking. There are many other tools, both in the direction of large-scale food production—on the sur- complex and simple, designed to help us to obtain our face may seem scary, something quite amazing has devel- desired results. In a recent presentation, Christoph Milz, of oped as a result. We chefs are no longer quietly working the sous-vide equipment manufacturer PolyScience, away in solitude in our kitchens. We are making an impact expressed his thanks for our consistently referring to sous on the larger food scene by sparking curiosity about what vide as “precision-temperature cooking.” It is, after all, our we’re doing, and we’re sharing it with a larger audience ability to control temperatures precisely that prevents us that is clearly and increasingly more interested. Our pro- from having to function as human thermometers during duction of food through precision techniques—with a bet- the crucial moments of cooking that typically occur during ter understanding of the processes involved—is allowing us a restaurant’s busiest times. Precise temperature allows us to leverage that to consumers. to redistribute our focus from babysitting sauté pans and peeking in ovens to other tasks that can makes us more Going Beyond the Fine-Dining Kitchen efficient and able to produce a better product. What’s old Interest in all things culinary has created a demand for is new again in restaurant kitchens across the world, as well chef-driven menus and products in hospitals, retirement as in banqueting facilities, health care operations, retire- homes, limited-service hotels, university dining, and large- ment homes, and quick-serve restaurants—but with chefs scale food production. And in an effort to satisfy this behind them evolving their cuisine with precision-tempera- demand, chefs are using an increasing number of tools and ture cooking tools and techniques. techniques from the modern evolution. Many of these There are no off days or learning curves in the world of establishments are having their kitchens re-outfitted with precision control. It’s the precision that allows us to be bet- more efficient precision-temperature cooking equipment ter chefs and that is, after all, what our guests expect of us. such as water baths and controlled vapor technology so that their guests may enjoy restaurant-quality food prepared Kyle Connaughton is a consultant to the restaurant industry in safely and accurately. What once seemed like the domain the areas of food technologies and modern cuisine, and the former of fine-dining restaurant chefs is now becoming the main- head chef of research and development for The Fat Duck restaurant stay of establishments quite far removed from Michelin- in England. starred kitchens.

14 1-888-851-3313 Texture Contextualizing Novel New Ingredients Through the Prism of the Traditional Pantry By Ted Russin, MSc

reamy, thick, syrupy, gelled, chewy, elastic, smooth, with smaller carbohydrates (primarily lactose) that do not nape—these are all terms that are used every day in provide a rigid textural infrastructure. the kitchen to describe the texture of foods. Con- C While the manner in which water is organized in an ingre- sider velvety bisque, a soft and creamy crème brûlée, or the dient has a profound effect on its overall texture, this fun- elasticity and melt-in-the mouth characteristics of aspic—all damental principle also applies to composed recipes where of these sensory experiences are intimately related to tex- specific ingredients play a similar functional role in struc- tural attributes. turing water. In an animal-based stock (chicken, beef, veal, The rise of modernist cuisine has brought with it a growing fish), extracted gelatin adds to the mouthfeel and viscosity, focus on food textures and how best to control them while in a panna cotta, gelatin helps create the dessert’s through the use of ingredients often used in industrial food elastic texture. When thickening a soup or a sauce, the manufacturing such as sodium alginate, xanthan gum, and starch fraction of the flour used in the roux helps create gellan gum (among others). While these ingredients confer viscosity, either thick or thin. In preparing crème Anglaise, unique functional properties in food applications, they are the proteins present in the egg yolk denature and create all closely related to traditional culinary techniques and added viscosity, while in a crème brûlée those same egg ingredients that impact food texture. A better understand- yolk proteins help create a thick, rich, and cuttable custard. ing of food texture in general allows for an appreciation of In all of these recipes, a specific ingredient (gelatin, starch, the ingredients already in the pantry—and provides a per- or egg yolk) plays a functional role in creating a three- spective through which to better grasp the functionality of dimensional order to the water that is present in the dish, industrial food ingredients. At the base of all these culinary and ultimately is significantly responsible for the overall techniques and strategies is the intentional manipulation bulk texture. and control of the water found in foods. In looking at the control of food textures through the Most foods are mixtures of four basic families of food mol- intentional application of specific food ingredients, the ecules—water, proteins, carbohydrates, and lipids—collec- contemporary use of industrial food ingredients is better tively known as macronutrients.1 While it may not be understood and contextualized. While these ingredients obvious, water is often the macronutrient that is present in may be new, their overall role and function is well under- the largest proportion, both in solid and liquid foods. Some stood and necessary in creating delicious foods. With con- ingredients may have similar levels of water but profoundly trol of water, so comes control of texture. When next different physical properties—solid raw carrots contain confronted by sodium alginate, xanthan gum, or gellan 88.29% water, while liquid whole milk is composed of gum, it is best to step back and think about water and how 88.13% moisture2 (see Table 1). In this particular instance, it behaves, and ultimately think of these ingredients as the enormous textural difference results from the manner complementary additions to the pantry and toolkit for tex- in which the water is organized in both of these foods. Raw tural manipulation, right alongside the traditional staples of carrots contain plant cells that include various larger carbo- gelatin, flour, starch, and egg yolks. hydrates (polysaccharides such as pectin and cellulose), References which provide a three-dimensional solid structure to the 1. Mahan, K. L., Escott-Stump, S. Krause’s Food and vegetable. In contrast, whole milk contains large proteins Nutrition Therapy—12th edition. St. Louis, MO: Saunders (whey and casein) that minimally structure the water, along Elsevier, 2008. 2. United States Department of Agriculture National Table 1: The proximate analysis of raw carrots and whole milk2 Nutrient Database for Standard Reference, http://ndb.nal.usda.gov/ (Last accessed November 15, 2012) Macronutrient Raw carrots (%) Whole milk (3.25% milk fat with added Vitamin D) Water 88.29 88.13 Ted Russin, MSc is director of CIA Consulting. He was previously Protein 0.93 3.15 an applications scientist with CP Kelco in San Diego, CA and a Total lipid (fat) 0.24 3.25 consulting expert for Nathan Myhrvold’s Modernist Cuisine. Carbohydrate, by difference 9.58 4.80 www.ciaprochef.com 15 Sous Vide and Food Safety A Culinary Science Perspective By Dr. Chris Loss ’93

ous vide cooking methods, like all culinary tech- Microorganisms: the Good, the Bad, niques, can affect the overall safety and quality of the the Ugly, and the Ubiquitous Sfood we serve in our restaurants. One area of partic- Microorganisms are found everywhere on the planet; they ular concern for sous vide is the hazard of foodborne are the foundation for all healthy ecosystems, and essential pathogens and associated risk of illness and lost business. for life. Our own bodies have more microbial cells living in Of primary concern among microbiologists is the survival, and on them than we have “human” cells1, and without outgrowth, and toxin production by anaerobic microorgan- these microorganisms, we would not be able to survive. isms indigenous to the food system. But by better under- Most commensal microorganisms (those that live harmo- standing the sous-vide process and how it impacts the niously with other organisms) protect us from invading diversity of microbial populations that are present on and pathogens and convert nutrients from food in our digestive in all food, you can both enhance food quality and lower system into essential vitamins. Microorganisms can convert the risk of pathogens causing illness in your operations. raw agricultural ingredients into flavorful nutritious foods Taking an ecological perspective on food systems and bet- that reflect culture, confer safety, and reduce spoilage. ter understanding how microorganisms interact with their However, microbial communities are also capable of trans- physical and biochemical environment represents a shift in forming wholesome foods into vectors for lethal toxins and the scientific approach to microbiology and how we can illness. For this latter reason we constantly seem to be at address food safety strategies in the professional kitchen. war with them—but we are learning about how to live in a microbial world, and sous vide presents an interesting and valuable microcosm of that world. 16 1-888-851-3313 A small but powerful subset of microorganisms that do not interact harmoniously with people—pathogens—are targeted “To protect their customers as the enemy. Pathogenic populations of microbes are typically transient, in that they “float” around the environment, and sustain their business, being transmitted through the ecosystem and food supply via soil, farm animals, food production and distribution culinary professionals need systems, etc. These pathogens have many “vectors” for finding their way into our kitchens, but perhaps the most to look into the safety important potential carriers—and critical control points—are our food and our hands. That’s why approved suppliers and issues surrounding sous regular hand washing are so vital for lowering the risk of foodborne disease. vide and make sure train- The Cost of Foodborne Illness ing and precautions have Let’s start by remembering why foodborne pathogens are a major concern for the foodservice industry. Millions of been put in place.” people each year are sickened by them, and thousands die.2 Our kitchens and dining rooms provide ideal niches for a vast diversity of microorganisms, and when a pathogenic microorganism is transmitted through food to our customers, the impact on human health—as well as on the eco- Risks of the Low-Oxygen Environment nomic health of the implicated foodservice operation—can Sous vide is the process of placing ingredients in a vacuum be devastating. and cooking those ingredients at a range of temperatures Exactly how much damage can microscopic organisms and times that may span the well-defined “danger zone.” cause? Based on data from the Centers for Disease Control When we remove the air around a food to create that vacu- (CDC) data, one in every six Americans (48 million people) um, we create a “low-oxygen” or anaerobic environment will get sick due to a foodborne illness each year.2 Of those, that inhibits the growth of many microorganisms that rely 128,000 people will wind up in the hospital, and 3,000 will on oxygen to live and replicate. However, this low-oxygen die. And while the value of a human life cannot be quanti- environment also supports the growth of anaerobic microor- fied in dollars, the financial cost to a restaurant that has ganisms, some of which have the potential to be highly been identified as a vector for a foodborne disease is mas- pathogenic or capable of producing extremely lethal toxins sive and often results in the permanent closing of the opera- (most notorious is Clostridium botulinum types A, B, E, and tion. The National Restaurant Association estimates that, on F).5 Approximately 20 cases of botulism are connected to average, a foodborne illness outbreak costs a restaurant food each year in the U.S.6 This may seem small, but the $75,000 dollars.3 This is an average, and depending on the lethality of the botulinum toxin produced is extreme. As lawsuits that result and the identification of the specific little as 90 nanograms (that’s 0.0000000001 grams) of this pathogen, the cost can be significantly higher. toxin can kill a 200-pound person, and 4,000 grams of the toxin can kill every person on the planet.5 So to protect their customers and ultimately sustain their business operations long-term, culinary professionals need Of course, there are a variety of other microorganisms of to take the time to look into the safety issues surrounding concern to chefs and restaurateurs that also need to be sous vide and make sure restaurant staff members have the taken into consideration. But the major concern is with the necessary training and safety precautions, as prescribed by anaerobic environment created by sous vide and the risk of the Food and Drug Administration’s Food Code, have been outgrowth of Clostridium botulinum under improper storage put in place. Research by the CDC clearly indicates that conditions (i.e., storage temperatures above 40˚F /4.4˚C for formal food safety training, such as ServSafe® (which is pro- greater than four hours, at pH levels of 4.6 or higher—also vided to all CIA degree program students), is significantly referred to as “low-acid food”).5 correlated with less bare hand contact and fewer illness outbreaks due to norovirus and Clostridium perfringens.4 It is What You Can’t See Can Hurt You also worth noting that research suggests that net profits in Before we consider the impact sous-vide cooking can have restaurant operations can increase from 10 to 29% if sous on the growth and survival of microorganisms in the vide is properly implemented, due to a decrease in food kitchen, we need to review some basic microbiology. waste and a more efficient use of labor. Sous vide provides Microorganisms are single-celled organisms that cannot be an opportunity to enhance food safety training with a focus seen with the naked eye; they require a microscope to be on enhancing product quality and reducing food costs. www.ciaprochef.com 17 observed. Although this may seem obvious, this is one of Bacteria: A Diverse Bunch the primary reasons they are so problematic in the As for bacteria, they are quite diverse and are capable of kitchen—if we could see them, we would be able to more adapting to a variety of environmental conditions that easily prevent them from contaminating our hands, cutting might be encountered in the kitchen. Bacteria have a vari- boards, knives, hamburgers, etc. So we have established ety of shapes and sizes, including round (“coccoid”), rod- hygiene protocols and food safety systems to help minimize like, and spiral-shaped, In addition to categorizing bacteria the risk they present, but we can never be sure they are not by physical attributes (also referred to as “phenotype”), present. This is just a fact. There is no “zero” when we refer microbiologists have created several other different cate- to microorganisms, there are just high and low probabili- gories based on bacterial “lifestyle” and metabolism to help ties that they are present. This is also referred to as “relative get a handle on bacterial diversity. These classifications are risk” by epidemiologists who track and study foodborne ill- important to understand when developing safe sous-vide ness outbreaks. practices for your operations. Microorganisms in the Kitchen • At the most fundamental level, we can divide bacteria So they’re always around, but what do they look like when into pathogens and spoilage organisms. Pathogens are we get them under the microscope? The microorganisms bacteria capable of causing foodborne disease when they that find their way into our kitchens include viruses, para- find their way into a human host. Spoilage organisms sig- sites, yeasts and molds, fungi, and bacteria (see Figure 1). All nificantly decrease the flavor quality of food, but don’t of these can cause problems, but viruses and bacteria are impact safety. It’s important to note that spoilage organ- most commonly implicated in foodborne illness outbreaks. isms may survive sous vide conditions that are lethal to certain pathogens. Viruses are the smallest of the microorganisms and are readily transmitted from person to person and from food • Bacteria can also be divided into spore formers and to person. They can easily make their way from an employ- non-spore formers. Spore-forming bacteria are capable ee (whether they exhibit symptoms of a viral infection or of transforming their normal cells (referred to as “vegeta- not) to the restaurant. The most effective strategy we have tive cells”) into spores that are exquisitely resistant to for minimizing the risk of viruses causing problems is hand stresses encountered in the kitchen, such as high and low washing, proper use of gloves, and using sanitizing sprays. temperatures, high acidity, high salt, low moisture, and a In the context of sous vide, we need to maintain the same lack of nutrients. Spores don’t grow and proliferate in high standards of hygiene and sanitation as we do for all their spore state. They essentially hibernate, and use this food preparation in order to lower the risk of an outbreak approach as a sort of “escape pod” to help them make it due to viruses or bacteria. through stressful environmental conditions they may encounter. However, they are capable of sensing when the environmental conditions are better and more hospitable, and then they spring into action, often unimpeded by competition from other vegetative cells that were inca- Fig. 1. Types of microorganisms found in food pable of forming spores and died off due to environmental stress.

• We can also group bacteria based on their requirements for 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 a bag and create a vacuum, we are removing the air (which Bacteria—aerobic Bacteria—spores Fungi: Yeast/Molds and anaerobic contains oxygen) from the environment surrounding the food and creating an environment for anaerobic microbes to grow. If they happen to be pathogenic, this presents an obvious problem. If they are anaerobic pathogenic and spore formers, this is even more problematic.

• Bacteria are also categorized based on their ability to resist heat treatments, as well as by their optimal growing Fungi: Yeast/Molds Viruses Parasites temperature conditions (low, moderate, or high).

18 1-888-851-3313 • Eventually, bacteria reach a population size that is in a Fig. 2. Stages of bacterial growth sort of equilibrium with their surroundings and neither increase nor decrease in numbers. This is the stationary phase. Bacteria in the stationary phase become hardened or resistant to stress that would have been more lethal to them during the exponential phase.

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

When it comes to food safety in the kitchen, we are mostly Log (# of bacteria) concerned with the lag and exponential phases. All of our Time safety and sanitation techniques have been developed to A is the lag phase, B is the logarithmic phase, C is the try to keep pathogenic and spoilage bacteria in the lag stationary phase, and D is the death phase. phase—we don’t want them to “get comfortable” in the kitchen. We do this by maintaining low or high temperature conditions that are inhibitory to growth. Sous-vide methods allow us to do this with great efficiency and preci- Beneficial Bacteria sion, and when done properly, they can decrease the risk There are many other categories of microbes that are fasci- of bacterial growth in food. nating to study, especially if you are interested in ferment- ing sausages, dry-aging meats, or making kimchee, yogurt, Effects of Temperature and Other Factors cheese, wine, or beer. We have learned to harness these on Growth “good” or beneficial bacteria to create flavors we cannot So what factors affect the growth and death of bacteria? develop with our tools and ingredients alone. It is interest- Temperature is one. As we increase the temperature of ing to note that the environmental conditions we manipu- foods within the range of 41˚F to 120˚F, the bacterial late to get these microbes to create flavor are the same growth curve changes. The lag phase is shortened (the bac- ones we control to impede the growth of bad bacteria. This teria adapt quicker), and the exponential phase is steeper is why an understanding of the interactions between (the rate of growth increases). So as temperature increases microbes and their physical and chemical environment is within this range, certain bacteria are able to reach higher critical to enhancing quality and optimizing safety. numbers in a shorter amount of time (see Figure 3). This is why the Food Code prescribes that we store our foods Bacterial Growth and Inactivation below 40˚F and hold them at temperatures above 120˚F. Let’s take a look at how bacterial cells grow, and consider There are other factors that will further help slow down why time and temperature are of the utmost importance microbial growth in the kitchen. Salt, sugar, acidic ingredi- when maintaining safe sous-vide practices. ents, and decreased availability of oxygen surrounding Bacterial cells reproduce essentially by dividing in half. So food will all slow microbial growth. Salt and sugar make it one cell becomes two, those two cells become four, four difficult for nutrients to be absorbed by the cell. Acidic become eight, etc. This mode of reproduction results in a pattern of growth that includes four very distinct phases Fig 3. Relationship between temperature and microbial (see Figure 2): growth and survival

• During the lag phase, bacterial populations are acclimat- Microorganisms grow Microorganisms die more ing to their environment and trying to “figure out” the more slowly at lower quickly at higher temperatures temperatures resources (nutrients) and stresses (temperature and poten- 1,000,000 tial toxins) that are in their surrounding environment. At 100,000 this early adaptation stage of growth, the bacteria are 10,000

dividing slowly. 1,000 100 • Once the bacteria have adapted, they begin to grow rapid- 10 ly in what is referred to as the exponential or logarith-

# of microorganisms 0.1 160˚F mic phase. During this phase, bacteria are particularly susceptible to stress. Hours Seconds Time

www.ciaprochef.com 19 Fig. 4. Hurdle approach to enhancing food • Clostridium botulinum is an anaerobic pathogen that forms safety in the kitchen: combined stresses have a synergistic effect on microbial inactivation spores that are highly heat-resistant and capable of surviving for more than 11⁄2 hours at 85˚C/185˚F. This organ- Temperature + pH + time ism is capable forming an extremely lethal neurotoxin. on survival 1,000,000 Most of the research conducted on it, and its ability to 100,000 Acidic conditions form neurotoxins under sous-vide conditions, suggests 10,000 140˚F that there is a low risk of survival or toxin stability, pro- 1,000 vided foods are cooked to 78˚C/172˚F for one minute. In 100 addition, foods stored under proper temperature condi- 10 Acid + 140˚F tions rarely show growth or toxin production before three 1

# of microorganisms weeks of storage. It is also important to note that this 0.1 organism is significantly less likely to grow and produce Time Seconds toxins at low pH levels (at or below 4.6), which might be achieved with the use of vinegar or lemon juice.

ingredients such as vinegar and lemon juice make it diffi- • Bacillus cereus is commonly found in soil and plant foods cult for bacteria to pump nutrients in and pump waste and can grow under anaerobic and aerobic conditions. products out (which then accumulate in the cell and The organism likely finds its way to the plant from the become toxic to the bacteria). And oxygen is essential for soil it originated from, so cleaning your produce thor- growth, serving as a shuttle for energy needed for biologi- oughly will decrease risk of it causing foodborne disease. cal reactions in the cell. Note that this bacteria’s spores and the toxins it forms When you combine these conditions, such as in a piece of are very heat stable. The spores can withstand chicken that is flavored with a marinade containing vine- 115˚C/239˚F for 11 minutes—temperatures not commonly gar, vacuum packed, and stored in a low boy at or below maintained in sous-vide processing. Therefore, to mini- 40˚F, you create conditions that are “synergistically” mize risk of this organism growing in foods, it is essential inhibitory to microbial growth. This is referred to as a that proper storage times and temperatures for sous-vide “hurdle approach” to ensuring food safety and quality (see products be maintained. Figure 4). By combining stressful (but “sublethal”) environ- • Listeria monocytogenes does not form spores but is capable mental conditions that inhibit growth, we can slow bacteria of growing in a wide variety of foods, from vacuum- down even more than by using a single stress, such as heat packed chicken to soft raw milk cheeses to coleslaw. during pasteurization. Commonly found in soil (so fruits and vegetables are We also see interesting and valuable patterns of microbial potential vectors), it is capable of surviving and growing inactivation when we place bacteria under extremely stress- under aerobic and anaerobic conditions even at tempera- ful conditions, such as very high heat, high salt concentra- tures of 5˚C/41˚F. It is important to note that pregnant tions, or highly acidic conditions. Higher temperatures women, young children, the elderly, and people with equate to more bacterial cells being inactivated within a compromised immune systems are at high risk for illness shorter amount of time. We also observe synergistic effects due to Listeria monocytogenes. This organism is much less on inactivation when we combine lethal stresses together. resistant to heat than the previous two, and likely will not So a bacterial population on chicken that is stressed by an survive heat treatments of 72˚C/162˚F for 20 seconds. acidic marinade, placement in a vacuum-sealed sous-vide Keep in mind that these time-temperature conditions bag, and heated in a water bath will be significantly more refer to the entire product being heated. In other words, decreased in numbers than compared to heat alone. the very center of the product needs to reach and be held at that temperature. The organism is inactivated at lower Bacteria of Concern for Sous Vide Operations temperatures than 72˚C, but will require longer holding Let’s take a look at some of the pathogenic microorganisms times at those temperatures. that are of particular concern with regard to sous vide, and consider the cooking and storage conditions that we need to Lowering the Risk maintain in order to minimize the risk of them causing food- As we have seen, maintaining proper time-temperature borne illness. It is important to note that the majority of the conditions while cooling and storing sous-vide foods is crit- research looking at the survival and outgrowth of most of ical. What additional steps can chefs take to establish a safe these bacteria has been conducted using animal meat cuts; and effective sous-vide process in your operations? very little work has been done on plant-based foods. Obtain a variance. Contact your health inspector and let them know that you want to obtain a variance for sous-vide

20 1-888-851-3313 food production—just as you would if you were going to References serve a traditional steak tartare with a raw egg or sell fresh- 1. Berg, R. (1996): “The indigenous gastrointestinal squeezed, unpasteurized orange juice to go. While the tech- microflora,” Trends in Microbiology, 4(11): 430–5. nique of sous vide may be relatively new to restaurant 2. CDC (2012): About Foodborne Illness, Centers for Disease kitchens, the rules and regulations of the kitchen still apply Control and Prevention. www.cdc.gov/foodsafety/ and must be followed. And as you well know, the condi- facts.html (Last accessed September 29, 2012) tions of most variances require maintaining—and meticu- 3. Garden-Robinson (2012): Food Safety Basics; A Reference lously documenting—the time-temperature conditions of Guide for Foodservice Operators, NDSU Extension Service. storage of the potentially hazardous foods. www.ag.ndsu.edu/pubs/yf/foods/fn572.pdf (Last Establish an HACCP plan. Since sous vide is a low-oxy- accessed September 29, 2012) gen packaged food, you will need to establish an HACCP 4. CDC (2012): Studies on Restaurant-Related Foodborne Illness (Hazard Analysis and Critical Control Point) plan. HACCP Outbreaks, Centers for Disease Control and Prevention, is essentially a careful and critical analysis of the sous-vide Food Safety Projects. preparation for each food item, from when the raw product www.cdc.gov/nceh/ehs/ehsnet/Foodborne_Illness_Out- is received, all the way through storage, rethermalization breaks.htm (Last accessed September 29, 2012) (when applicable), and service. 5. Ghazala, S. (1998): Sous Vide and Cook-Chill Processing for Developing an HACCP plan for your operations is a good the Food Industry. idea (even if you’re not using sous vide) because it requires 6. Sobel, J., et al. (2004): “Foodborne Botulism in the careful management and surveillance of the many intercon- United States, 1990–2000,” Emerging Infectious Diseases. nected processes that take place in your dynamic kitchen. wwwnc.cdc.gov/eid/article/10/9/03-0745_ This careful control and analysis can lead to more efficient article.htm (Last accessed September 29, 2012) use of labor (leveraging “human capital”), less loss of ingre- Chris Loss, PhD is the director of the Department of Menu dients, and perhaps even new and innovative flavors. How- Research and Development at the CIA and teaches culinary science ever, for sous vide, it is absolutely necessary to develop and at the college. Dr. Loss earned his associate degree from the CIA in follow an HACCP plan. 1993 and his doctorate, master’s, and bachelor’s degrees from Cor- Implementing your HACCP plan means identifying haz- nell University in Ithaca, NY. ards and ways of minimizing risks associated with those hazards, as well as performing regular system monitoring Additional Resources and record keeping to ensure the plan is effective and Here are several resources to guide you in establishing being followed. food safety procedures for sous-vide operations: Train your staff. Providing ServSafe or comparable train- • Publications and reports on HACCP food processes from the ing for all employees who handle food is critical. Studies Hospitality Institute of Technology and Management: have shown that restaurants managed by chefs who have www.hi-tm.com/html/pubs_reports.html#IV.%20Processes taken food safety training have fewer viral and microbial- Provides time and temperature conditions for pathogen borne illness outbreaks.4 growth based on the scientific literature. Choose your suppliers wisely. The medium of the chef is • Requirements and guidelines for developing an HACCP plan for comprised, in large part, of agricultural products: meat, fish, reduced-oxygen packaged foods provided by the NYS Depart- fruit, roots/tubers, herbs and spices, all of which bring bacte- ment of Health and Human Hygiene: www.nyc.gov/html/doh/ ria along with them. We are fortunate to have access to such downloads/pdf/rii/rii-red-oxygen-packaging.pdf a diversity of ingredients and flavors that can be accessed from around the world, often with the click of a button on • Sous Vide and Cook-Chill Processing for the Food Industry, your computer. But along with this complex and expansive edited by Sue Ghazala. Contains valuable guidelines for devel- food supply comes the risks of contamination, and the intro- oping safe, high-quality sous-vide products. duction of existing or emerging pathogens. Chefs can play a • Managing Food Safety: A Manual for the Voluntary Use of critical role in minimizing risks associated with these haz- HACCP Principles for Operators of Food Service and Retail ards, by working only with reputable suppliers who follow Establishments. U.S. Department of Health and Human Services, good manufacturing practices in order to decrease the risk of Food and Drug Administration (April 2006). bringing bacterial pathogens into our kitchens. www.fda.gov/downloads/Food/FoodSafety/RetailFoodProtec- Continue with current food safety practices. Establish- tion/ManagingFoodSafetyHACCPPrinciples/Operators/ ing and enforcing proper hand washing and hygiene proce- UCM077957.pdf (Last accessed: September 29, 2012) dures is as essential as always.

www.ciaprochef.com 21 One Lump or Two? Exploring the Role of Sweetness in Flavor Perception By Phil Crispo, PC III, CEC, CHE

s culinary chefs, we can sometimes become stale The chef (that’s me) and the two food scientists designed, in our thoughts when we explore ways in which to conducted, and concluded the experiment, approaching Aframe flavor. When creating balance in a dish, too the task in an open-minded way and breaking down the often we will gravitate to savory or acidic options, forget- process into five unique goals. ting about the sweet component. I too have found myself inadvertently forgetting about the importance of sweetness 1. Aroma and Sweetness Perception and what effect it can have on flavor. This awareness, or Our first goal was to explore the impact of aroma on sweet- lack thereof, was the motivation for an experiment that I ness perception, demonstrating the multisensorial qualities took part in, and the sharing of what we discovered. of flavor. Three identical custards were prepared and cooked using identical methods. The custards were fla- The exploration of sweetness was conducted in a semi-con- vored in the following manner: trolled environment, with the help of two food scientists, a chef, and 16 experts in their fields of study from around the • One custard relied on nothing more than the basic ingre- world—all of whom gathered in a New York City loft apart- dients of cream, eggs, and sugar. ment. The experiment and its findings were interesting, • The second custard was flavored lightly with the infusion thought-provoking, and, in some cases, astonishing. of a vanilla bean.

22 1-888-851-3313 “Exploring the role of

• The third and final custard was not only infused with the sweetness and its overall vanilla, but was also layered with the sweet aromatic flavors of cinnamon, nutmeg, and ginger. effect on flavor continues With dark cloth blindfolds firmly tied around the heads of the experts to ensure there was no way to see the color of the custards, the following directions were given to them. to be as important for “Beginning from left to right, lift aluminum container number one and smell the aroma. Then, using the small the culinary chef as for plastic spoon, taste the contents and note its character and flavor. Do this with all three containers and then select one that is, in your opinion and based on multisensory the baker.” stimuli, the custard that has the most sweetness.” The resulting comments and discussion firmly pointed to the custard containing the blend of spices and vanilla as being perceived as the sweetest.

The conclusion reached was that the chef can increase the perception of sweetness by using additional spices associat- We concluded that there must be a balance between sweet- ed with sweet foods, creating possible ways of reducing ness and flavor and that sweetness can indeed overwhelm calories in a dish or recipe. Additional findings confirmed flavor. When designing a food, a chef should first focus on in part that cultural backgrounds heavily affect the way we flavor and then use sweetness as the amplifier. perceive flavor, as the question was asked, “Was there any fruit or vegetable detected in any of the dishes?” Remem- 3. Texture and Sweetness Perception bering that our tasters were from different countries and The third goal was to investigate the impact of texture, in cultural heritages, the responses ranged from apples to the form of viscosity, on the perception of sweetness. Using pumpkins, based on the tasters’ past experiences with how iced coffee made from hot infused grounds and the same a spice blend is implemented in their native cuisine. source of sweetness (the simple syrup of 75 degrees Brix), the samples were presented in such a way that: 2. Sweetness and Flavor Perception • One cup of iced coffee was equally sweetened with two The second goal was to investigate the impact of sweetness measured drops of syrup. on overall flavor perception. Using black iced tea infused with herbes de Provence (thyme, savory, chervil, chives, and • The second cup was viscosified with xanthan gum to a lavender) and a simple syrup (50:50 sugar water solution nectar-like texture in addition to two drops of our base reduced by half, i.e., 75 degrees Brix syrup). The guests syrup sweetener. were given three cups of tea and a small container of syrup. • The third cup was also viscosified with xanthan gum, but • The first cup was tasted plain and the question asked this time to a thicker, almost pancake syrup-like consis- quite simply, “What can you taste and what flavor notes tency, in addition to the standard two drops of base do you perceive?” The responses indicated that there were sweetener. bitter notes and some perception of herbs present in the The tasters were asked to describe the impact of viscosity tea; however, not much in the way of detailed ingredients. on the perception of sweetness. When conducting these • The second cup was tasted after two drops of syrup were exercises, we would often pose additional questions such added and the results showed a marked increase in the as, “Does there exist an ideal viscosity in relation to sweet- ability to identify specific herb flavors and also a notice- ness?” and “Should beverages vary in viscosity throughout able loss of bitterness. the day—thicker before bed, lighter in the morning?”

• The third cup was tasted after four drops of syrup were Following the tasting of iced coffee with equal sweetness added and the results here showed a loss of flavor, and a but with varying levels of viscosity, the group appeared distinct inability to detect specific flavors due to the over- unanimous in their conclusion that an increase in viscosity whelming presence of sweetness. does play a role in the perception of sweetness on the palate. Interesting discussion followed on the supplemental

www.ciaprochef.com 23 questions with regard to the relationship of texture and • The third sample would again be the same ingredients, time of day, and interest in further investigating this sugges- but placed carefully in a vacuum bag and the air tion was certainly apparent. removed in the sous-vide style of cooking. The sous-vide tomatoes were cooked in a water bath using a thermocir- 4. Sweetness and Stage of Life culator at a temperature of 195 degrees F for 30 minutes, The fourth goal was to investigate whether there is a point and then plunged into an ice bath. The tomatoes, includ- in the human life cycle where the palatability of tastes and ing any residual juices, were then placed into small sam- flavors change specifically with regard to sweetness. Our pling cups. model system consisted of nothing more than two cheeses, As the tasting began, comments and observations were two fruit jams, and two styles of crackers. The specific made that the fresh tomatoes fared well, providing a good treatments were: balanced flavor profile. The tomatoes that were lightly • One sample consisting of sharp cheddar cheese, strawber- cooked on the stove were considered more concentrated in ry jam, and a water cracker. flavor; however, they came across as somewhat one-dimensional. As the group collectively made its way to the sous- • A second sample consisting of Gorgonzola dolce, quince vide tomato sample, we could notice a change in facial jelly, and a whole wheat crisp. expression. A combination of excitement and pleasure, Blindfolded, the group was presented with the samples and supported by mostly smiles all round, prefaced such com- simply asked to reflect on what they tasted, its flavor, and ments as “wow!,” “what flavor!,” “what depth and complex- whether either one brought them to a specific point in ity!,” “how sweet!” and “certainly multi-dimensional.” The their life or if it was one they would recommend for a spe- way in which all the flavors and aromas of the sous-vide cific age group based on the flavor profile. tomatoes were captured using this technology certainly led to a huge consensus that number three was the sweetest With cracker-crumbed laps and somewhat sticky, jam-cov- tomato sample of them all. So we can infer that there are ered fingers, the group again came to a unanimous conclu- instances where technology and food can safely enjoy a sion—this time, that the first sample was considered to be a symbiotic relationship. flavor profile that one would associate with a younger palate, and the second sample was complex and sophisti- Conclusions cated, to which an older, more mature audience might Our journey to explore sweetness has led us to conclude, if gravitate. This exercise clearly demonstrates that flavors not to confidently suggest, that exploring the role of sweet- can evoke feelings and memories coming from different ness, its use, its function, and its overall effect on flavor times in your life, and so chefs need to be aware of their continues to be as important for the culinary chef to under- flavor and ingredient selections. stand as it is for the baker. Sweetness can do many things— 5. Culinary Technologies and trap flavor, overpower flavor, frame texture, and improve Sweetness Perception flavor in partnership with technology. Goal five was to investigate whether new technologies that So the next time you’re not sure about the answer to “One are now almost commonplace in the professional kitchen lump or two?,” ask yourself what sweetness can do for you can change the perception of sweetness for better or for and your cooking. worse. So, using nothing more than ripe cherry tomatoes, fresh basil leaves, sea salt, and freshly ground pepper, our Chef Phil Crispo is an associate professor of culinary arts at the tasters were going to once again be called upon to com- CIA. He is a CIA ProChef Level III-certified chef, an ACF-certi- ment on the question, “Which sample best delivers the per- fied executive chef, and a certified hospitality educator. ception of sweetness?”

The treatments this time would be:

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

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

24 1-888-851-3313 Spring Easter Breads Celebrating the Season By Lee Ann Adams, CMB, CHE

hen “spring bread” is mentioned to most bread pared. Eggs—which have long symbolized rebirth, new life, bakers, we instantly think of traditional breads and spring—were used not only in the dough, but also to Wserved for Easter festivities, as the season and decorate the loaves. the holiday are so closely linked. Throughout history, The breads associated with this time of year are sweet, deli- breads have had strong ties to religion. The same is true of cate yeasted treats that include cherished additions like the seasons; after the scarcity of food during the long win- candied citrus peel, nuts, cheeses, and rare spices. The ter months, breads have been used to celebrate the bounty shapes of these breads can also be rich in religious symbol- of spring and the promise of new life. ism. Everything about them is meant to be special, and as The custom of baking bread as a religious symbol can be soon as you encounter one, your senses are awakened and traced back to ancient Egypt, when small buns were baked you are ready for a treat. They smell heavenly, look spectac- to offer to the goddess of the moon. The Greeks, Romans, ular, and have a rich taste. and Saxons had similar customs. For example, Eostre, the goddess of light (whose name is believed to be the root of Traditional Easter Breads the word Easter), was the recipient of the Saxons’ bread. In All across Europe, breads were made to celebrate the East- the Catholic faith, the end of the Lenten fast was broken er season and the arrival of spring. Here are some familiar with foods made with meat, butter, and dairy products— and not-so-familiar varieties: ingredients that were forbidden for the 40 days before Hot cross buns are small, spiced buns filled with dried cur- Easter. On Good Friday, breads for Easter were often pre- rants. Known to people in England for centuries, they

www.ciaprochef.com 25 became commonplace during the time of the Tudors. The Babka is the traditional bread of Poland and is baked in a name comes from the practice of selling the buns while tube pan or bundt mold. The name of this bread comes they were still warm and because they had a cross either from the shape of the loaf, which resembles a woman’s cut in or piped with sweet pastry dough across the top. The skirt—grandmothers in Poland are also known as babka. cross is a direct reference to the crucifixion of Christ. The The Colomba di Pasqua is an Italian bread that is the practice of serving the bread, baked on Good Friday, is cousin of the panettone. The dough is very similar in rich with superstition. It was believed that these breads taste and texture to that of its relative, but contains no could protect homes from fire and sailors from ship- raisins, and is finished with a generous topping of coarse wrecks, and generally ward off bad luck. pearl sugar. The bread is shaped into the form of the King cake is braided bread associated with the celebration Easter dove. of Mardi Gras and/or the Epiphany. Brought to the United The list goes on to include Pão Doce from Portugal, a saf- States from France, the king cake is highly symbolic. Its fron-studded loaf. Sardinia has a highly decorated loaf three braided strands of dough represent the three wise using bird shapes and the initials “BP” for “Bounal Pasqua,” men who came to see the baby Jesus on the feast of the which translates to “Happy Easter.” Epiphany, and the braid is arranged in a crown shape to symbolize that Christ is the king of the Catholic faith. Keys to Successful Breads Yellow, purple, and green icing tops the cake, each color All of these are celebration breads that use the baker’s best representing one of the gifts of the wise men: gold, frankin- ingredients. Often, they also test the baker’s skill by adding cense, and myrrh. Within the braids of the bread, there is a large amount of sugar and butter to the dough. This can often hidden a small figurine waiting to be discovered. The be challenging, as these ingredients interfere with the for- figure is said to represent the baby Jesus, and the person mation of gluten (the proteins that support the structure of who finds it is crowned King Rex of the Mardi Gras party. the loaf), but not impossible. One of the tricks, then, is to Tsoureki, or Greek Easter bread, is a braided loaf of bread mix the dough without all of the butter or sugar. After the that includes citrus and mahlab, a spice made by grinding gluten is developed, the additional butter and sugar can the stone of the mahlab cherry. Mahlab has a rose fra- then be added without harming the loaf. Care must be grance and a taste of almond paste. The braids of the taken to keep the dough cool throughout the mixing and tsoureki are shaped into a crown and hold eggs that have shaping process to ensure that the butter in the dough does been dyed a deep, vibrant red to symbolize the blood not become too soft to handle. of Christ. Another helpful hint is to prepare a “sponge”—a mixture of Cozonac is the traditional Romanian Easter bread. Also flour, liquid, and yeast—before the actual dough is made, known as kozunak to the Bulgarians and paska to the and let it ferment. Because yeast can have difficulty fer- Ukrainians, it is very similar in shape and flavor to the menting in a dough with a high percentage of sugar and familiar panettone, the traditional Christmas fruitcake of fat, you have essentially created an environment in which it Italy. Cozonac is baked in a high cylindrical container to is very easy for the yeast to ferment. The already-well-estab- help support the delicate loaf; coffee cans are often used as lished sponge is then added to the enriched dough. a baking pan for these breads. These tall, narrow loaves Now that you have a few tips for preparing these traditional contain candied citrus peel and raisins. breads, why not add one or more to your spring menu? It’s Kulich is the Russian version of cozanac, and is distin- a great way to celebrate the season with your customers. guished by its final decoration. The top of the loaf is glazed with white icing and the letters “XB” are piped on top. The Certified Master Baker and Certified Hospitality Educator letters are representative of the traditional Easter greeting, Lee Ann Adams is an associate professor in baking and pastry arts “Christ is risen” in the Cyrillic alphabet. at the CIA.

26 1-888-851-3313 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. HOT CROSS BUNS TOPPING Yield: 1.5 pounds Mix the sponge ingredients by hand or on the mixer until 9.5 ounces butter, melted smooth. Cover and allow to rest in a warm environment for 30 minutes. 8 ounces sugar 1.5 ounces eggs Add the sponge to the mixing bowl, and place the eggs, 6 ounces milk honey, and butter on top of the sponge. Place the sifted dry ingredients into the bowl next. Reserve the currants, candied 0.5 ounce vanilla extract lemon peel, and lemon zest. Zest of 1 lemon 16 ounces pastry flour Mix on first speed for 4 minutes, scraping the bowl as needed. Increase to medium speed and mix for 4 to 6 min- Make the topping the day you bake the buns. utes until the dough no longer sticks to the side of the mixing Add the butter, sugar, eggs, milk, vanilla, and lemon zest to bowl and looks smooth. Add the currants, candied lemon the bowl with a paddle. Mix to combine. Scrape as needed. peel, and zest on first speed to incorporate. Add the pastry flour until just combined. Do not overmix. Place in an oiled container and cover. Rest at room tempera- Place the mixture into a pastry bag with a small round tip ture for 45 minutes. (802). Divide the dough into 2-ounce pieces and round tightly. Place Pipe onto the top of the egg-washed rolls just before baking. the rolls 6 x 8 on a parchment-lined sheet pan and egg wash. The traditional pattern is a cross. Allow the rolls to ferment in a proof box or cover lightly with Source: Specialty Breads class, CIA. plastic 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 cross pattern. Bake approximately 18 minutes until a deep, golden brown. Heat apricot glaze or jam and brush over hot rolls. Source: Specialty Breads class, CIA.

www.ciaprochef.com 27 Biodynamic Viticulture Growing Wines Sustainably and Holistically By Christie Dufault, ACWP, CHE

ine is an agricultural product; this we know. tionships between the soil, plants, and animals as a self-sus- Some people also believe that wine is a gift taining system. In other words, biodynamics views every W from nature. Because of this close relationship part of the whole as essential—every part of the farm, or, in of wine with earth and climate, many people carefully the case of viticulture, every part of a vineyard. So the vines consider the natural factors in wine production when are as important as the soil and the climate and the water choosing a bottle to drink. In other words, in addition to and the animals and the microorganisms, as are all of their the taste and style of wines, many wine lovers also ques- relationships to one another. tion how the grapes were farmed and how the wine was produced. Because biodynamic wine farming is one of Biodynamic vs. Conventional Farming the practices that some wine drinkers value highly, we as This approach to agriculture is different from conventional food and wine professionals need to understand the prin- farming. Simply put, in a conventionally farmed, non- ciples behind the practice. organic vineyard, a farmer may see crop yield as the priori- ty. He will do everything, including using herbicides and Everything in the Vineyard Matters pesticides, to maximize yield at the risk of the health of Biodynamics is not a new movement. It has, in fact, been other elements like the plant and the soil. Biodynamic agri- practiced in many countries since its promotion in the first culture, on the other hand, employs an approach that part of the 20th century by Austrian scholar, philosopher, works to promote the health of all of the elements that and social reformer Rudolph Steiner. Mr. Steiner didn’t affect the vineyard. At the very core of the biodynamic exactly create a new way of farming; rather, he defined an principle is integration. already existing one and helped solidify biodynamics’ legit- Mike Benziger and his family own the Demeter-certified imacy. Biodynamic agriculture takes long-term, sustainable (more on that later) Benziger Vineyards in Sonoma Coun- approaches to farming. It is a method of organic farming ty, CA. Mike, who penned the foreword for one of the most that emphasizes the holistic development of and interrela- definitive books on biodynamic viticulture, Biodynamic 28 1-888-851-3313 Wine, Demystified by Nicholas Joly, further explains the cases, they were already practicing organic viticulture, and approach. “Biodynamics is, at its core, an energy manage- moving towards fully biodynamic integration felt like the ment system. When practiced rightly, it brings a dynamic right next step. Owners Bob and Louisa Lindquist of Qupe balance to the land, enabling the winegrower to realize the Vineyards in the Santa Maria Valley appellation of the maximum potential for that vintage,” he says. “This is Central Coast of California instinctively knew that their because a vine tended under these conditions becomes vineyard would thrive with biodynamics. Indeed, they have more than a plant responding to stimuli; it becomes a been making wines for three decades, and have seen vine- super-sensitive life form with the ability to order and orga- yards and tasted wines produced with both conventional nize energies that manifest themselves as varietal character, farming methods and full organics and biodynamics. They place, vintage, and even intentionality.” understood their land, they were familiar with biodynamics, and they believed that it was the right thing to do for the Biodynamic Farming Practices future. After years of farming organically, they converted to Viticultural farming practices commonly used in biody- full biodynamics gradually and were certified by Demeter namics include: in 2009. • Utilizing fully organic applications. Grown with a Generous Spirit • Eschewing all unnatural chemicals. The wines of Qupe Vineyards are always full-flavored, bal- • Composting. anced, and delicious. They also benefit from a spirit of gen- • Planting symbiotic cover crops. erosity among biodynamic wine growers around the world, many of whom have shared their expertise with the • Integrating beneficial animals, birds, and insects in the Lindquists. For example, Bob remains grateful to Steve vineyard. Beckman of Beckman Vineyards (also located in the Cen- • Using recycled and recovered water. tral Coast) for encouraging him to go biodynamic and for • Managing the vineyard with the cycles of the seasons and teaching him best practices. solar system and with the phases of the moon. After all, committing to biodynamics is just that—a long-term In biodynamics, every day of the year aligns with a fruit, commitment. It is simply easier to grow grapes by unnatural root, leaf, or flower day. This calendar represents how all manipulation. But grape growers who see and taste the beau- plants grow and develop according their relationship to ty in biodynamic viticulture are generous types; they care to the Earth and the entire constellation system. Again, share and aspire for all to live in harmony. more than anything, it demonstrates how the components of the natural world always have been and always will be Christie Dufault is a wine and beverage instructor at the CIA at deeply connected. Greystone in St. Helena, CA. She holds an Advanced Certified Wine Professional credential from the CIA, is a Certified Hospital- Becoming Certified Biodynamic ity Educator, and was named Best Wine Director by San Francis- There are specific wine regions where biodynamic viticul- co magazine while working at Quince restaurant. ture is common. Regions like Alsace in France and the Wachau in Austria have higher numbers of certified biodynamic vineyards, although this is gradually changing as CERTIFIED BIODYNAMIC PRODUCERS OF NOTE more and more wine producers recognize the benefits and Beckman Vineyards, Santa Ynez Valley, CA positive results in biodynamic wines. Benziger Vineyards and Winery, Sonoma, CA The organization that regulates and certifies biodynamics in Bergstrom Vineyards, Willamette Valley, OR commercial industries is Demeter. Interestingly, in addition Bonterra Vineyards, Mendocino, CA to vineyards, Demeter certifies many agricultural products, Ceago Vineyards, Mendocino, CA including coffee, tea, dairy, fruits, vegetables, nuts, grains, and livestock. Not surprisingly, the standards for Demeter Domaine Marc Kreydenweiss, Alsace, France certification are very high—in the case of viticulture, the pro- Grgich Hills, Napa Valley, CA posed vineyard must already meet the standards for USDA Nikolaihof, Wachau, Austria Organic Certification. This process can often take years to Quivira Vineyards, Dry Creek Valley, CA accomplish; after all, changes to most farming practices simply take considerable time to implement. Qupe Vineyards, Santa Maria Valley, CA

Yet more and more grape growers around the globe are taking the time and making the effort to learn these practices and transition into biodynamic viticulture. In some www.ciaprochef.com 29 Leadership and Innovation for the Professional Chef Gaining New Insights Through CEIP By Sue Sorensen Lee

“ met incredible professionals, visited inspiring locales, • Chef Paul Reinfeld, Director of Campus Dining, and was exposed to some fascinating aspects of the Chartwell’s Higher Education, Johnson & Wales Universi- I industry.” That’s what Paul Reinfeld had to say about ty, Charlotte, NC his experience in the Culinary Enrichment and Innovation • Chef George Shannon, Sous Chef, Williamsburg Lodge, Program (CEIP). And those are just a few of the many Williamsburg, VA highlights of the elite leadership program, which was creat- • Chef Ida Shen, Associate Director, Executive Chef, ed in 2008 by the CIA and Hormel Foods for highly skilled University of California, Berkeley professional chefs. What new leadership insights did you gain and CEIP participants, recognized by their organizations as subsequently implement with your team and in your future culinary leaders, gather four times over an 18-month organization? period at one of the CIA’s campuses to participate in CIA- led classroom lectures, kitchen work, field trips, and pre- Ida: It is through the sharing of knowledge—as we leave sentations from culinary and management industry leaders. ego at the door—that we truly begin to lead. Inspired leadership is different than management, and I believe it is this As the next CEIP class is scheduled to begin this spring, a shift that has made the greatest impact on our team. I’m few members of the Class of 2012 shared some of their working to lead our chefs to things they may not have thoughts on how the program has changed their long-term thought possible, encouraging them to learn and to break perspective and day-to-day practices: away from their comfort zones to enhance cooking styles, • Chef Brian Ray, CEC, ACE, Executive Chef, Sodexo methods, and ingredients. Healthcare, Boston, MA

30 1-888-851-3313 Paul: It became clear how important the collaboration zation. We’ve also implemented recipe modifications to process is for leadership. This was a big eye-opener for me, significantly reduce the sodium levels in our soups, intro- sparking the possibilities of true professional inclusion in a duced “Meatless Mondays,” and launched a new sustain- culinary environment. able seafood initiative aimed at supporting local fisheries, meeting the medical center’s sustainability efforts, and During the first module, you met with several Hudson delivering wellness to patients and staff. I’d like to attend a Valley farmers and a distiller. What impact did these class of this caliber twice a year…for the rest of my career. discussions have? For more information, visit www.ceipinfo.com. Brian: Hearing from these artisans firsthand about the challenges they face in maintaining superior products Sue Sorensen Lee is a Minneapolis-based public relations consul- inspired me to reach out to our produce vendor and con- tant who works with Hormel Foods and the CIA on CEIP. firm that we were sourcing local products. I clearly saw the benefit of reinvigorating that farm-to-table connection within my organization, even introducing a farmers’ market at our facility.

Do you have a different or broader view of innovation CEIP DEFINED as a result of the program? The Culinary Enrichment and Innovation Program is a rig- orous course of study created for proven culinary profes- Ida: I learned not to stay on a straight path, but instead sionals by The Culinary Institute of America and Hormel take the turns, open new doors, and think outside the box. Foods. It is the only professional development program to It’s clear to me now that my job as a leader and culinarian offer graduate-level management and leadership training is to help those I mentor to succeed and to help them dis- designed specifically for chefs. cover who they want to be, just as I continue my own jour- Sixteen commercial and non-commercial chefs from across ney of learning and growth. the country are selected during an open application process and invited to attend. Curricula for the four mod- George: Innovation, I now understand, is a multi-step ules are constantly evolving to best reflect the changing process that requires collaboration, teamwork, and discus- practices, trends, and philosophies of the industry. Here sion from those involved in a project. Allowing for this time are the current modules and a few of their highlights: and energy has become critical in my own work as a culi- Flavor Dynamics and Exploration nary manager and mentor. • An examination of global flavors and cooking methods What changes have you implemented in your own • Visits to Hudson Valley organic farms and a distillery organizations since CEIP? • Discussion of passion, commitment, and marketing from the farmers’ perspectives Paul: From a leadership perspective, I’ve been able to A Contemporary Approach to Health and Wellness improve our decision-making process through the imple- • Healthy cooking tastings and demonstrations mentation of greater team collaboration. • Adapting chefs’ favorite recipes to be more healthful Ida: I’ve focused more of my time on training, yielding Leadership and Innovation many positive results. We’re constantly working on new • Closed-door sessions with chefs at Per Se, Oceana, recipes to make them healthier, and I now work more Gramercy Tavern, and Aureole to discuss innovation • Presentation/discussion about changing traditions with closely with our marketing and communications manager CIA alumnus John Doherty ’78, former executive chef at to share these healthy steps we’re taking with the public. the Waldorf-Astoria Occasionally, I refer to my CEIP notes for inspiration, and I • Management case studies realize that I’m actively using the knowledge I gained. Then Menu Research and Development I become energized to do more! • Meetings with a cultural sociologist at the University of George: The information I gained has helped me perform California, Davis my job better. As a result, I’m committed to identifying one • Trend presentations major learning experience each year that directly relates to • Production of protocepts, with tastings and feedback the topics we covered in CEIP. from a CIA/Hormel panel

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

www.ciaprochef.com 31 Get Social! 7 Simple Web Tools to Market Your Business By Andi Sciacca

hether you are a culinary professional trying to power. We would recommend that every culinary profes- find ways to market your business or an educa- sional make use of these tools to support his or her work in Wtor working to engage students in the class- innovative and interesting ways. room, you have likely found that social media offers a vast In no particular order, they are: landscape for showcasing innovation and celebrating success. However, despite knowing the value of social media 1. Websites and web-based tools, the question of how to get the most Considering that websites originally took shape as simple impact for your efforts can be a daunting one, particularly repositories of static information, the range of activities in today’s competitive market. So, what can you do to they currently offer is quite remarkable! make the best use of web-based media to give your work— whatever it may be—the appropriate edge? Odds are you’ve already got some kind of website, whether it’s a converted, no-cost page through services like Wix or We’ve put together a list of seven simple web tools that GoogleSites, or something you pay for through a web offer a way for you to build a foundation that diversifies administrator or a hosting service like GoDaddy. But your web presence, capitalizes on the opportunities that whether or not you’re using your site effectively depends on currently exist, and steps up your social media game—all whether it reinforces the message of your brand. without requiring you to hire a full-time guru or dedicate more time than you have to spend. Is your website a simple placeholder page with basic information? Or: While not meant to be exhaustive, this list provides a good baseline to reference, whether you’re just getting started or • Have you included various forms of media, like music, looking to maximize what you’ve already done. These images, or video? seven tools and tool categories have been players long • Do you provide multiple means of contacting you or your enough to last through the initial swell of their appeal, so business partners? we can expect that they’ll continue to have some staying

32 1-888-851-3313 • Have you posted other information that makes the con- important, and intuitively provides specific tips on how to tent more intriguing, such as FAQs about your policies, maximize the effect of your page based on the answers you biographies of your staff, the option of making reserva- provide to pre-populated questions. All you have to do is log tions at your establishment, ways to order and/or pur- into your personal account and select the option to “Create a chase your product, or assorted links of interest? Page”—the application will walk you through the rest.

It’s become an expectation that your web address is as As an example of why this is so important, or, in case you important as your physical address when doing business. As have any doubts about the impact, just remember that the such, everything from choosing the right domain name to number of users was more than 950 million and, of those, how your site is built and updated bears consideration. more than 49 million have “Liked” one particular brand of Make sure that whatever you do, it works for you! one popular soft-drink alone. According to social media One We Love: www.frenchlaundry.com influence and analytics firms, food and beverage companies tend to dominate the market for fan loyalty. As with And, if you’re an educator, in addition to utilizing whatever websites, the expectation of a Facebook page has shifted learning management system (LMS) your school has cho- from option to necessity, so consider this an easy way to sen, don’t forget to give your students the opportunity to get share information, post photos, and interact with your cus- to know you as a culinary professional in addition to the tomers, clients, and fans! person with whom they interact in the classroom. If you’re One We Love: www.facebook.com/imbibe prohibited from having a personal (but still professional) website as part of your teaching contract or relationship, 3. Blogs, WordPress, Tumblr, and Other make sure you add value to your LMS by sharing your (Non-Micro) Writing Sites teaching philosophy, posting your CV, including photos, or Current blog statistics seem to point to shorter and short- interacting with your students in a way that enriches the er means of communication, many of which yield some experience for all. interesting questions about the ways we communicate One We Love: moodle.org electronically. 2. Facebook For example: With more than 950 million users as of August 2012, the • Why phone when you can text? range and impact of Facebook is undisputed. You can have • Who uses e-mail regularly outside of business dealings? Facebook “friends” the world over and share your picnic • Why are professional bloggers becoming more and more photos or political leanings with anyone, anywhere, in sec- specialized? onds. But are you using it just to connect via a personal page with known contacts, relatives, and interesting • When did we become completely comfortable obtaining strangers? If so, you might be missing out on one of the our daily news in 140 characters or fewer? easiest ways to build a following and advertise your busi- However, while there are relevant applications that capital- ness for free: creating a Facebook page for your fans and ize on the shortening of communication patterns from the supporters to “Like.” After all, every time someone clicks written toward the visual, in the culinary world, the blog the “Like” button on your Facebook page, they have not remains an important and useful tool. Recipes are shared, only pledged their support or endorsed you and your prod- questions and reviews are posted, and research is devel- ucts, they have also notified all of their own Facebook oped. In fact, one blogger we know, a Cornell mathematics friends that they’ve done so, and your product will now alum named Antonio Tahhan, turned his blog from a appear in the news feed of all of their friends—potentially hobby into a professionally crafted posting of recipes, sto- reaching an influencer somewhere across the globe. This is ries, and amazingly annotated mise en place photos. His awe-inspiring, but it doesn’t need to be difficult. blog served as the foundation for a Fulbright Scholarship In fact, in order to facilitate ease-of-use for this application, and accolades including an Ignite keynote presentation Facebook has developed its own step-by-step guide on how and an invitation to Washington, DC to discuss his experi- to build a business or professional page. In this guide, the ences in a congressional hearing. Of his blog, named Olive application itself selects the information most likely to be Juice, he writes, “My blog is an extension of my home—my

www.ciaprochef.com 33 kitchen. It’s the dining room table where I invite readers to pull up a chair. I share personal stories and photos along- “Whether you are trying side my favorite recipes as a way to start a conversation around food and culture.” to market your business Even if you post something short, once a week (or even less frequently, as long as it’s a consistently timed interval and or engage students, you’re reliable in providing new, fresh content), keeping a blog is a wonderful way to remain connected to your clients. By providing a bit more than sound bites and social media offers images—not that those aren’t equally important to your brand!—you give people who are hungry for the experience a vast landscape for of sharing something personal the means to do it while physically away from your business. showcasing innovation One We Love: www.antoniotahhan.com/blog/

4. Twitter and celebrating success.” So why are we comfortable obtaining our daily news in 140 characters or less? How do more than 500 million active, registered users contribute to more than 1.6 billion search queries per day on a social site that has been credited with everything from launching political revolutions to con- tributing to the rapid reporting of world events? How has the use of the Twitter search term (the hashtag symbol, as 7. Follow those who are similar to you to cross-reference, in #search) become ubiquitous in popular culture to the re-tweet, cross-promote, and keep current so that you can same extent that LOL did several years ago? Those are build your brand in context (#collaborate). tough questions to answer definitively; however, more and 8. Have fun with your tweets or make a statement, whichev- more, social scientists are weighing in regularly on the er suits you best, but don’t take yourself too seriously or impact of what’s been described as the world’s ability to laugh too loud. When you’ve only got 140 characters, you text message itself. want to use them well (#makeitcount)! While it’s difficult to predict what might ultimately become One We Love: @FMigoya a top-trending topic in Twitter, there are some fairly standard tips that all the “How To” user manuals seem to sug- 5. Instagram, Flickr, Hipstamatic’s Big Show, gest. We’ve listed eight of them below—and in keeping with and Other Related Photo-Fun Sites the Twitter model, included some suggested keywords and Whether you’re an avid photographer or you are the kind hashtags to remember, whether you’re trying to build a fol- of person who has trouble keeping your camera phone sta- lowing or polish your tweets in a way that adds value. ble, there are more and more apps, websites, and privately 1. Use your personality and your voice (#genuine). hosted repositories for photo album sharing. While Twitter 2. Remember that this is a medium where less really is and Facebook offer photo opportunities (both of which more (#keepitsimple). should be used and updated regularly to keep interest level 3. Be funny, when appropriate, but most important, be true high and content fresh), there are countless reasons you to yourself and don’t let the follower think you’ve tried too might want to take the opportunity to create theme-based hard (#clever, #sincere). albums. These albums can support your work, capture can- did moments in the day-to-day of what you do, or showcase 4. Stick to what you know and to what’s current (#relevant). your proudest creations and most important projects. 5. Keep your content actively voiced (#verbsworkbest). That said, there is one big reason we suggest using photog- 6. Make sure you have a narrative or a focus—don’t just raphy as a marketing or teaching tool that might not be so post your menu items or specials of the day. Let your obvious. When you share a photo, you’re sharing a reader know something that completes the story, such as moment, sure—but you’re also inviting the viewer to put where those eggs came from, or what music you’re listen- that moment into context, and this builds interest and ing to when you filet tonight’s entrée (#makesense, engagement with the subject at hand. Your viewer can’t #makeanimpact, #makeitfun).

34 1-888-851-3313 help but think about what happened before and after that video quality is not compromised. The average video photo was taken, and with images from the culinary world, length is roughly six minutes. If you’re just getting started, that means an investment in the image and the image cre- think about what you could do with a regular six-minute ator’s intent. For example, view the photos below from opportunity to provide free video content to your clients, Antonio Tahhan’s blog and then ask yourself: customers, and fans. The possibilities are endless, so focus • “What happened after this photo was taken?” on what will be clear, reinforce your message, and spark interest—and check your comments section to make sure • “What else is included in this dish?” it’s handled appropriately and feedback is given. Even a • “Is it delicious?” negative comment can turn into an opportunity for positive • “Am I hungry?” self-promotion if handled promptly and correctly.

If you’re anything like us, the answer to that last question Now, what about vYou or Viddy? Both provide either short is, “Yes!” or micro-video hosting for people seeking to engage in a video medium that goes a bit beyond the passive experi- Picture sites are powerful. They inspire and captivate. And, ence of watching YouTube. vYou lets you receive questions, thanks to the advantages of digital technology, even be notified by e-mail or text, and answer at your leisure, as mediocre photos can look spectacular. For example, the fil- long as your video response is two minutes or less. Its users ter effects of web and smartphone applications like Insta- and administrators will also post random questions for the gram and Hipstamatic allow you to customize your images entire vYou community to consider (“What’s your favorite with tones, themes, and colors that work for you. Addition- beverage?” or “How could we end world hunger?”), and ally, following Instagram users and Flickr slideshow cre- everyone can respond on his/her vYou site in the form of a ations is not just fun, but also informative—and given the video blog. There are sponsored groups, network links, nature of culinary pursuits, we enjoy checking out new and follower options, and what was once a small beta pro- posts, albums, and users every week. ject has evolved into a highly marketable medium. One We Love: thewanderingeater on Flickr (www.flickr.com/photos/hellokitty893112/) Viddy is the newest on the scene, offering 15-second clips One We Love: @richardblais on Instagram that have the kinds of filters written into the software that make the video quality look far more professional than it 6. Viddy, vYou, YouTube (and its Clones), actually is. Savvy marketers are using the 15-second spots and Other Video Sites to highlight something they might have otherwise posted to Twitter, offer a special discount or promotion, provide Odds are you’ve seen something on YouTube, even if you specialized content to followers and fans, and build have yet to post a video. But if you are thinking of making sequential marketing experiences based on a theme. The the video web work for you, make certain you practice good energy drink provider Red Bull is using Viddy to reinforce video recording and editing practices. It’s better to have its brand by capitalizing on a hot trend in the sports zero videos on the web than to have even one awful one. world—parkour. The company is sponsoring an athlete as Consider YouTube, which lets any member upload 15 min- he travels from one extraordinary natural landscape to utes of unique content and allows its most trusted members another, performing awe-inspiring activities while wearing to upload videos of up to 12 hours in length, provided his Red Bull T-shirt.

www.ciaprochef.com 35 So, could 15-second videos of the vegetables being harvest- amazed, and when he tried the food-specific sites, he found ed for tonight’s specials at your restaurant provide as much nine more recipes and, thanks to FoodSpotting, was able to impact as a manifesto on the importance of sustainability? locate precisely where in the world he might order the Could the addition of those fresh vegetables to the sauté dishes and the regional variations he might find there. And pan excite the visual and auditory palates as much as read- all of this took less than 10 minutes. ing the specials on a menu board? Absolutely. One We Love: No Reservations: 100 food spots visited by One We Love: @redbull (Be sure to check out Ryan Doyle’s Anthony Bourdain (on FoodSpotting) parkour in India clip) One We Love: Any one of the several thousand that features the CIA 7. Etsy vs. Pinterest—Plus PunchFork, FoodSpotting, TasteSpotting, and What Are You Waiting For? All the Rest… So despite the myth of the digital native, and regardless of You may have heard that Pinterest is addictive. You may what some might claim to be the optimal age for a career in even be an avid user yourself. But are you using it to its managing social media, the truth is that the wisdom of expe- best advantage in business or the classroom? Even if you rience, a sense of perspective, and an approach that’s in answered “yes” to that question, we’ve got some suggestions accordance with your mission are the three greatest to consider. resources you’ll need when rounding out your web presence.

But first, to be completely fair, as popular as Pinterest is, Beyond that, the best rules you can follow when using any the Etsy movement might well have been its launch pad. of these tools are simple: Keep it fresh! Keep it true! With Etsy, the intent is to support buying direct from the Keep it fun! supplier (or crafter, designer, repurposer, baker, jewelry maker, and so on), hunt for vintage products, or hire extra- Andi Sciacca is the manager of faculty and instructional develop- ordinary talents. And while the function proved to be ment and the director of the Center for Excellence in Teaching and extremely valuable (don’t underestimate this for your own Learning at the CIA. She was previously an adjunct instructor for business!), the content on Etsy set itself apart by maintain- the CIA, the City University of New York, and the State Universi- ing standards that were consistently slick, attractive, hip, ty of New York. Contact Andi at [email protected]. fun, and a little bit quirky. In fact, it still is—and proof of the site’s popularity is in the numbers, with 2011 revenue in excess of $538 million.

Back to Pinterest. Every social network writer is offering his or her tips on how to maximize it for marketing purposes, SOCIAL MEDIA RESOURCES but one common message is that your Pinterest boards If you would like to learn more about how to use should capture and celebrate your style more than your social media to your advantage, we encourage you to product. In the culinary world, that means not just posting check out any of these resources on the web: photos of the food you offer, but also images that show the • SmartBrief on Social Media aesthetic, the community, the land of origin, the culture • Mashable being shared, and so on. Make sure you’re also tapping into the large and growing market of food-specific imita- • Ragan’s PR Daily tors and clones like Tastespotting, Foodspotting, or Punch- • PR Newswire Fork. In addition to wonderful images, these sites offer • Just-Food recipes, reviews, links to Yelp pages, and cross-referential • Fast Company links throughout the web and the world. • Social Media Examiner One of our CIA degree students recently discovered that • MediaPost Publications these tools can be not only fun, but also invaluable when you’re researching a dish. He was working on a paper about pastirma, a dried meat he encountered while in Turkey. A simple Pinterest search led him to several recipes, complete with beautiful images—and an instant connection with a community of people who not only knew what pastirma was, but also felt passionately enough about it to share their photos and recipes online. He was

36 1-888-851-3313 ProChef SmartBrief Brings You the Culinary News That Really Matters

With ProChef SmartBrief, you can scan all the latest industry news in one convenient 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-date information 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.

his is the story of how the CIA Wine Immersion “It was such kismet that Kaethy and I met,” says Amy. changed the lives of two talented women. Two cre- “After 20 years of editing movie trailers, I was burned out. Tative professionals from Los Angeles who followed I had quit my job and was freelancing when the opportuni- their decades-long passion for wine to the CIA, launched a ty to take the Wine Immersion came up. Ultimately, my business in the Napa Valley, and were nominated for a interest in wine surpassed my interest in movie trailers.” prestigious award just six months later. This is the story of So they headed north to the CIA at Greystone in July 2011, Amy Weber, CWP (above, left) and Kaethy Kennedy, CWP and dove right into the program—tasting wines in the Rudd (above, right)—and Storycellars, their video production, Center, walking the vineyards, and talking with winemak- wine trailer, and graphic design firm. ing industry icons. It wasn’t long before they had… A Serendipitous Pairing The Idea for a Business Not long ago, Amy and Kaethy didn’t even know each “We were listening to the winemaker on one of the excur- other. Both were seasoned professionals in the LA enter- sions, and we both looked at each other and said, ‘There’s a tainment industry—and both had a keen interest in wine. story to tell,’” says Kaethy. “People don’t understand what it Amy had pursued hers to earn intermediate-level certifica- takes to get the wine in the bottle.” tion from the Wine & Spirit Education Trust (WSET). “The stars really aligned,” adds Amy. “The opportunities “Amy and I met through a mutual friend in the industry we had in the program engaged the storyteller parts of our about a year and a half ago,” Kaethy says. “I was on sabbat- brains. Everything came together.” ical from my job and was planning to come to the Wine Immersion, so I e-mailed her to see if she wanted to go.”

38 1-888-851-3313 “Amy and I realized in Wine Immersion that, rather than Amy adds, “It has given us credibility; we can really talk opening a wine shop or something, we could apply the the talk.” skills we already had to the field of wine,” says Kaethy. The women are also effusive in their praise for the instruc- “Video is the one thing that gives a tangible connection, a tion they received in the program. “The passion of the personal connection, to the winemaker, and that’s what we instructors…it was to the point where you felt like you were wanted to do.” in a church sometimes,” says Amy. “Not to mention their knowledge and their desire to impart that knowledge to It All Started with the their students. And people are so supportive—our instruc- Rutherford Dust Society tors from the CIA continue to check in with us. After earning their CWPs in September, Kaethy and Amy used the connections they made through the Wine Immer- “You can’t go wrong with Wine Immersion,” she continues. sion to land their first client. “We hit the ground running,” “I can’t speak highly enough of it—the instructors, the cur- Kaethy says. “Our first video trailer, for the Rutherford riculum, the people you meet. It was a true gift.” Dust Society, was ready for their anniversary in February “People still can’t believe that we left our movie marketing 2012. The Rutherford video really showed people what we careers behind to start over in the wine industry,” says were capable of; it was the one that opened doors for us.” Kaethy. “So far, so good!” Soon the pair was busy creating a time-lapse video to promote the opening of French Blue, a new restaurant in St. To learn more about Storycellars and view some of the company’s Helena. “Our work with the French Blue opening led us to work, visit www.facebook.com/storycellars. For more information Charles Krug Winery,” Kaethy says of their growing Napa about Wine Immersion and earning a Certified Wine Professional Valley client list. “Every job begets another connection. credential, see pages 64–66. There’s really a sense of community here.”

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

Storycellars quickly grew to a four-person team—the co- founders plus Creative Director Wendy Schwartz (Amy’s partner) and Director of Photography/Post Production Tim A TASTING OF STORYCELLARS’ Kennedy (Kaethy’s husband)—and beyond. Today, the firm SATISFIED CUSTOMERS brings in talented editors and graphic designers Amy and Kaethy know from their days in the entertainment industry, Arietta Wine Napa Valley Wine Library and also relies on local production personnel for various Association Buena Vista Winery projects. In less than a year, Storycellars has built an The Napa Valley Wine CADE Estate impressive roster of clients, their Winemaking Primer for Wave Calistoga Ranch Pahlmeyer was named a finalist in the 2012 Wine Spectator Oakville East video contest, and their Rutherford Dust Society earned an Charles Krug Winery Odette Estate Honorable Mention. Coombsville AVA Pahlmeyer Domaine Carneros “We’d Like to Thank The Culinary Institute” PlumpJack Winery Franciacorta Consorzio Kaethy and Amy are quick to attribute much of their suc- Rutherford Dust Society cess to the connections they made at the CIA. “The Wine French Blue Shannon Ridge Vineyards Immersion really opened doors that would not have Napa Valley Vintners & Winery opened for us otherwise,” says Kaethy. “You can say ‘field trip,’ but what you’re really doing is sitting across the table from Doug Shafer tasting library wines. Wine Immersion puts you into that world—you’re not an outsider anymore.”

www.ciaprochef.com 39 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?

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©2012 The Culinary Institute of America The Power of ProChef ProChef® Success Just two months after attaining the highest level of ProChef Certification, 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 learn that he wasn’t always a believer in the power of ProChef.

When Chef Kelly began his ProChef journey, he already had a successful career as resident executive chef with Ara- mark for the University of Virginia Dining Services and he was a gold-medal-winning culinary competitor. So when Aramark offered him the opportunity to take ProChef Level II, he wasn’t all that enthusiastic. “Our company was encouraging us to go, but I had graduated from a good culinary program at The Greenbrier and I didn’t really feel I needed to get certified,” he says. “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.”

Let the Transformation Begin His transformation began almost immediately. “I realized that I had let some of my standards slip a little bit over the right up front, what is expected of you. I got back to the years,” Chef Kelly says. “ProChef definitely pushed me out ACF officials and judges quickly and efficiently with what of my comfort zone and the process exposed some weak- they requested, and with no spelling or grammar errors in nesses of mine. Level II got me back in line and then I was my e-mails, just as I had to do for my ProChef advisor.” determined to do Level III. I came into Level III with a much better attitude. I wanted to score perfect across the Inspired to Improve board and push myself—it wasn’t about just getting the cer- Ultimately, it was the ProChef instructors’ and judges’ com- tification. I understood the value of culinary education and mitment to the culinary arts that inspired Chef Kelly. how important it is to nurture your abilities and expertise.” “Continuing your education and getting a little better every day is what is important, and they really stressed this,” he Getting Inside His Head: ProChef Critiques says. “What I took away from the ProChef experience is to That included honing his skills as a culinary competitor. be professional, be respectful, honor the craft, and be the “ProChef certification isn’t just about cooking, it is also best you can every day.” food safety, sanitation, and organization,” Chef Kelly says. “I got called out if my knives weren’t properly sharpened or my jacket wasn’t pressed, and there was not the smallest detail or garnish that was left unnoticed in the critiques. “I thought ProChef would be easy. The ProChef judges really dialed in on the flavors and picked them apart. I had that in my mind when I was writ- But what I was expecting was not what ing my menus for the ACF competition. When I won I got—ProChef was culinary higher Southeast Region Chef of the Year, it was those critiques I that rang and rang in my head.” education, in one of the most professional The ProChef experience prepared him for more than just environments I’ve ever been in.” the actual cooking part of the ACF competition. “I’ve always been told that culinary competition begins with the very —Bryan Kelly, PC III, CCC first e-mail,” he says. “The same is true with ProChef. Your advisor and instructors do a really good job of laying out,

www.ciaprochef.com 41 42

1-888-851-3313 PROCHEF CERTIFICATION PROGRAM mining whatcourseswouldbeappropriateforyou. from enhancement. Your ProChefadvisorcanassistyouindeter- courses wheretheirknowledgemaybelimitedorcouldbenefit Consider Courses: www.ciaprochef.com. should possessforsuccessfulcompletionoftheexam. Justgoto outlining theknowledge, skills, andcompetenciescandidates Study: cially registerfortheassessmentorexam. that you’rereadyforthenextstep, you’llselectadateandoffi- ence, andcareerobjectives. When youandyouradvisordetermine fessional developmentplanbasedonyourbackground, experi- through theprocess. Your advisorwillassistyouincre ating apro- your application, you’llbeassignedanadvisortoguideyou Select aProChef Certificationdate: www.ciaprochef.com vice Officeat1-888-851-3313or845-452-2230, orvisit ProChef LevelIorIICertification. SimplycallourCustomerSer- Submit anapplication: HOW CAN YOU BECOMECERTIFIED? level correlating tocareer stages. nel management,andfinancialadministration,eachata based onvalidatingspecificskillsinculinaryarts,person- CIA ProChef Certificationistheonlyprogram forchefs PROVIDING THE PATH FOR YOUR CAREERSUCCESS PROCHEF CERTIFICATION PROGRAM You candownloadaProChefCertificationcourseguide Most candidatesfindithelpfultoenrollin for moreinformation. Mandatory classesarenotrequiredfor Once you’vesubmitted Tim Hsu, Nicole Holten, Luis Guardado, Mary Grasso, Dionna Fountain, George Felder, Brandyn Drew, Kipp Dougherty, Roel DelaGarza, Davis, Vickie Jordan C.Cotterell, William Cook, Ashley Cook, Justin A.Clairmont, Bryon Boyd, Tricia Benning, PROCHEF LEVELI ProChef certification: The CIAwouldliketorecognize thesenewestrecipients of SALUTING OURPROCHEFSUCCESSES United Kingdom Decklin Wasbotten, Hyde Park,NY Patrick Van Voorhis, Arturo Torres, Benjamin Sutter, Laura Stec, Juan Sandoval, Tiwona Runyon, Jose Rojas, Henry Remmers, Susana Ramirezcabrera, Hyde Park,NY Casey Platt, Jesus Orozco Grijalva, Oziel Morales, Reese McRae, Dara MancillaAlvarez, Dustin Lewis, Hyde Park,NY Cynthia Keller, Wilson Jumelles, Janice Jodsaas, John Jenkins, The CampbellSoupCompany, Camden,NJ U.S. MarineCorps,Quantico,VA Private Chef,PortolaValley, CA The CulinaryInstituteofAmerica, U.S. MarineCorps,Quantico,VA U.S. AirForce, SanAntonio,TX U.S. AirForce, Valdosta, GA U.S. MarineCorps,Beaufort,SC U.S. AirForce, GulfBreeze, FL U.S. MarineCorps,Jacksonville,NC Chef, RockIsland,IL U.S. MarineCorps,Dallas,TX U.S. MarineCorps,SanDiego,CA Aramark, Payette,ID U.S. AirForce, Cheyenne,WY The CulinaryInstituteofAmerica, U.S. AirForce, Steinbach,Germany U.S. AirForce, HickamAirForce Base,HI U.S. MarineCorps,Quantico,VA U.S. AirForce, Perry, GA U.S. MarineCorps,Quantico,VA U.S. MarineCorps,SanDiego,CA U.S. MarineCorps,Quantico,VA U.S. AirForce, IzmirAirBase,Turkey Preferred Hospitality, Inc.,Riverside,CA U.S. AirForce, SanAntonio,TX The Settler’s Inn,Hawley, PA U.S. MarineCorps,Quantico,VA Please verify skilllevel before Please verify See pageyou enroll. 6. U.S. AirForce, BeaverCreek, OH U.S. MarineCorps,Quantico,VA U.S. AirForce, Mildenhall, U.S. MarineCorps,Quantico,VA The CulinaryInstituteofAmerica, U.S. MarineCorps,Quantico,VA U.S. MarineCorps,Quantico,VA U.S. MarineCorps,Quantico,VA Hyde Park,NY Lina Zarcaro, David Seaton, Del Reece, Antonio Pignagrande, PROCHEF LEVELII Robert Zambrano, John Williams, Nancy White, Michael Watts, www.ciaprochef.com. For afulllistingofsuccessfulProChef candidates,visit Richard Nifenecker, PROCHEF LEVELIII Aramark HigherEducation,Phoenix,AZ The CulinaryInstituteofAmerica, U.S. AirForce, Andrews AirForce Base,MD Aramark, LongBeach,CA U.S. AirForce, SanAntonio,TX U.S. MarineCorps,Alexandria,VA U.S. MarineCorps,Quantico,VA Café Pierrot, Andover, NJ Aramark, Rochester, NY Display Your ProChef Pride 1-888-851-3313. www.ciaprochef.com or by calling just $95*andcanbepurchasedat Order today! is Eachframed certificate office, or home. size for display in your restaurant, kitchen, U.S. Add applicablesalestax for NY, CA, and TX orders. *Plus $10 shippingandhandling thecontinental within 12 framed commemorative certificates. The ing oneofour professionally matted and know about your achievement, by purchas- tions! Now you canletthe whole world and Certification you didit.Congratula- You set your sightsonCIA ProChef 1 ⁄ 2 " x 15" black wood frameistheperfect ® www.ciaprochef.com

43 PROCHEF CERTIFICATION PROGRAM 44 ® 1-888-851-3313 PROCHEF LEVEL I CERTIFICATION COURSES • Comfortable withyieldconceptsandcancost arecipe Comfortable • toprepare Able afoodorder forassignedwork • weightsandmeasures Understands andcanfactora • Canrelate tothevalueoffoodandlaborinafoodser • Canorganizepersonalworkareas foreffective production • tolistenandfollowinstructions Able • andappliesprinciplesoffoodsafety Understands • withbasiccoldfoodpreparation, Comfortable suchas • toselectappropriate Able itemsforsensibleplateaccompa- • Familiarwithbasicvegetablepreparation, suchasgreen • Abletoprepare stocks,soups,andsauces • Canapplyfundamentalculinarytechniquessuchassauté, • recipe toadesired numberofportions vice setting The FirstStep Financial: Leadership: Culinary Experience: and workprioritiestomeetscheduleassignedtiming sanitation sandwiches green, buffet, andcomposedsalads;saladdressing; and niments andmenuprogression accompaniments vegetables, potatoes,rice,andothercommonlyused braise, roast, fry, andpoach knowledge offoodcost. safety, beresponsible foryourownwork,andhavebasic competency infoundationculinaryapplicationsandfood At thislevel,youshouldhaveorbeonthewaytoward techniques tohelpyoufurtheryourcareer. foundation-level coursessharpenyourbasicskillsand specialties, orapplyforProChef LevelICertification,our Whether yourobjectiveistogetabetterjob,change PROCHEF LEVELICERTIFICATION FOUNDATION-BUILDING COURSES— - •Professional development counseling •Professional evaluation assessment •Skill identification •Product examination •Practical examination •Written tested, key termsandingredients, andabibliography. information includetheday’swill schedule, competencies advance oftheassessment via www.ciaprochef.com. This Applicants havewill accesstopreparationmaterialsin tion advancement. professional development opportunitiesfor further certifica- our ProChef advisors evaluatewill skillsetsandsuggest required intheLevel program.Inaddition, Icertification industry. The focus beoncookingfundamentalsas will guish between fooditemsusingtermscommontothe Through productidentification, theindividual distin- will think andplanefficiently menu. throughalottery-drawn actual exam. The practical testtheindividual’swill ability to The examwritten isdesignedtoassessreadinessfor the kitchen. The assessment consistof: will day involves atestingofone’s ability allfacetsofthe within applicant for theProChef Level Exam. ICertification The This one-day skillsevaluation focusesonpreparingthe this five-hourclass. Note: Watch www.ciaprochef.com forupcomingdates. ProChef LevelIPre-Assessment Workshop choose aprovider. the standard seekfor qualitywhenthey thatlearners education andtrainingproviders. IACETcertificationis premier standard-setting organizationforcontinuing Standards Development(ICSD).IACETisknownasthe 1968 andrecently updatedbytheIACETCouncilon continuing educationguidelinesoriginallycreated in IACET certifieseducationproviders thatmeetstrict quality continuingeducationandtrainingprograms. and Training isanon-profit associationdedicatedto Association forContinuingEducation The International IACET The chef-instructorwillcontactyouregardingthespecificstarttimefor Please verify skilllevel before Please verify See pageyou enroll. 6. ProChef Level I Certification Immersion Accompaniments and Side Dishes: Watch www.ciaprochef.com for upcoming dates. Beyond the Protein Skill Level: Foundation The ProChef Level I Certification Immersion consists of the following courses: Watch www.ciaprochef.com for upcoming dates. •Soups, Stocks, and Sauces Satisfy today’s customer with new and flavorful accompani- •Cooking Principles I ments and side dishes. Your menu, culinary repertoire, and •Cooking Principles II skills will be enhanced throughout this educational look into vegetable, legume, and grain preparation. During this •Accompaniments and Side Dishes: Beyond the Protein course, you will: •Breakfast and Brunch Cookery •Demonstrate the proper techniques for preparing various •ProChef Level I Certification Exam colored vegetables, potatoes, and other tubers. •Describe and apply the appropriate steps to produce and ProChef Level I Certification Exam cook quality pasta, whole grains, rice, and legumes. Feb. 25–28, 2013; 8 a.m.–6 p.m., San Antonio, TX Campus, $1,500 •Discuss ways to meet customers’ special dietary needs. Applicants will have access to preparation materials in COURSES LEVEL I CERTIFICATION

•Compare the profitability advantages of various vegetable, ® advance of the exam via our www.ciaprochef.com website. grain, and legume products. This information will include the schedule for the week, competencies tested, key terms and ingredients, and Breakfast and Brunch Cookery a bibliography. Skill Level: Foundation PROCHEF The written portion of the exam will include: Watch www.ciaprochef.com for upcoming dates. •The formulation of a food order list, food cost form, and Develop your skills as a culinarian by studying the proper work flow plans (templates supplied) production techniques of basic breakfast and brunch items. •Testing on: With a focus on various egg dishes, quick breads, sand- ~ The basic principles of sanitation and nutrition wiches, salads, and accompaniments, participants will: ~ The principles of weights and measurements, recipe •Practice basic methods of preparation for traditional break- yields, and recipe conversions fast and brunch items. ~ Basic culinary ratios ~ Product identification •Demonstrate ways to organize mise en place and worksta- tions to optimize efficiency on the line. The practical segment of the exam will include: •Apply techniques for presenting both breakfast and •Knife skills—accuracy of size and shape, yield, waste, sharp- brunch items. 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 a better professional.”

—Paul Maloney, PC I, culinary specialist first class, U.S. Navy

www.ciaprochef.com 45 46 ® 1-888-851-3313 PROCHEF LEVEL I CERTIFICATION COURSES •Receive individualfeedback andguidancethat helpwill •Receive you timelines andschedulesthathelp•Develop you work better athree-coursemenu twowithin and ahalfhours •Execute a variety ofdishesinteamstoreinforcecourse •Create theprinciplesofdeglazing, caramelizing,•Study andother mealsusingfundamentaltechniquessuchassauté, •Prepare evolve throughoutthe week. in amultitask environment. while adheringtosanitationandsafety guidelines. cooking techniques. You also: will and plana well-balanced menudemonstrating multiple ing proper platingtechniques.Inthiscourse, you design will andmaster- expectations isperfectingthetimingofservice One ofthetoughestchallengesinexceeding customers’ Watch www.ciaprochef.com forupcomingdates. Skill Level: Foundation Cooking PrinciplesII information. approaches tobuildingandintensifyingflavors. deep-poach, stew, braise, andsteam. stir-fry, anddeep-fry, pan- grill, broil, roast, and shallow- enhance your overall skills.Inthiscourse, you will: cooking fundamentals, CookingPrinciplescanhelp to culinary techniques. Along examiningwith theall-important Offer your customersahigher-quality productusingclassic Watch www.ciaprochef.com forupcomingdates. Skill Level: Foundation Cooking PrinciplesI —Mario Arangio,PCI,research chef,CampbellSoupCompany food industry.” opportunities withinthe adds ProChef definitely “Getting credentials through •Create emulsionsauces, compoundbutters, anddressings. •Create grandandsmallsauces. •Prepare thebasicsofclear andthick•Study soups. theprinciplesofstocksandthickening agents. •Discuss and ingredients. You also: will course, you studywill fundamentalpreparationmethods understanding ofsoups, stocks, andsauces.Duringthis The foundationofgoodcookingbegins athorough with Watch www.ciaprochef.com forupcomingdates. Skill Level: Foundation Soups, Stocks, andSauces Please verify skilllevel before Please verify See pageyou enroll. 6. • Understands andcantroubleshoot Understands afoodinventoryand • Recognizesfoodandlaborwasteissues andcantake • Canapplymenumixandportioncost conceptsto • FamiliarwithfoodoperationP&Lstatements • Capableofpreparing well-organizedworkschedules • toeffectively Able prepare andconductperformance • Familiar with essentialworkplacelawsandemployerliability • Caneffectively superviseothersthrough clearinstructions, • fundamentalmanagementprinciples Understands • Appreciates theprinciplesof,andcanprepare, keydishes • toexplaincookingfundamentalsothersusing Able • Familiarwithfundamentalbakingtechniquesusedinthe • nutritionconceptsandguidelinescan Understands • Financial: Leadership: Culinary Experience: The SecondStep ordering system corrective action produce atargetedfoodcostmenu reviews effective criticism,andredirection of thegarde mangerandMediterraneandisciplines basic foodscienceterminology production ofbreads, doughs,cakes,pies,andcustards apply themtomenuplanningandrecipe preparation of afoodoperation. and understandthebasicconceptsoffinancialcontrols demonstrate basicmanagementandsupervisoryskills; competency inbasicfoodscience,baking,andnutrition; At thislevel,youshouldhaveorbeonthewaytoward successful culinarian’s résumé. ProChef LevelIICertification—avaluableadditiontoany And, ifyouchooseto,canapplythemtoward courses toworkassoonyougetbackyourkitchen. intheseintermediate-level the practicalskillsyou’lllearn pare totakeyourcareer tothenextlevel.You canput Now it’s timetofurtherdevelopyourexpertiseandpre- You’ve gotarock-solid foundationintheculinaryarts. PROCHEF LEVELIICERTIFICATION INTERMEDIATE COURSES— •Professional development counseling •Professional evaluation assessment •Skill examination •Practical examination •Written •ProChef Level Exam IICertification •ProChef Skills Leadership •Frontline ofHealthy•Techniques Cooking Your•Controlling BottomLine Art andScienceofCooking •The Manger: The •Garde Art andCraftoftheColdKitchen andPastry for Chefs:•Baking DessertsandBreadsfromthe Cuisine:Ingredientsand Techniques•Mediterranean tested, key termsandingredients, andabibliography. information includetheday’swill schedule, competencies advance oftheassessment via www.ciaprochef.com. This Applicants havewill accesstopreparationmaterialsin cuisine. pastry, healthy cooking, gardemanger, or Mediterranean mined concentrationselected by theapplicant:bakingand ability tothink andplanefficiently throughapredeter- sonnel management. The practical testtheindividual’swill actual exam, andper- anadditionalfocusonfinancial with The examwritten isdesignedtoassessreadinessfor the facets ofthekitchen. The assessment consistof: will day involves anextensive testingofone’s ability all within applicant for theProChef Level Exam. IICertification The This one-day skillsevaluation isdesignedtopreparethe this five-hourclass. Note: Watch www.ciaprochef.com forupcomingdates. ProChef LevelIIPre-Assessment Workshop Hot Kitchen courses: ProChef Level consistsofthefollowing IICertification Watch www.ciaprochef.com forupcomingdates. ProChef LevelIICertificationImmersion The chef-instructorwillcontactyouregardingthespecificstarttimefor www.ciaprochef.com

® 47 PROCHEF LEVEL II CERTIFICATION COURSES ProChef Level II Certiﬁcation Exam Baking and Pastry for Chefs: Desserts and May 14–17, 2013; 7 a.m.–6 p.m., San Antonio, TX Campus, $1,750 Breads from the Hot Kitchen Skill Level: Intermediate Applicants will have access to preparation materials in advance of the exam via our www.ciaprochef.com website. Feb. 4–8, 2013; 7 a.m.–1:30 p.m., San Antonio, TX Campus, $1,095, 30 hours, 3.0 CEUs This information will include the schedule for the week, competencies tested, key terms and ingredients, and a With a few basic techniques, any professional kitchen can bibliography. create high-quality desserts. Baking and Pastry for Chefs provides a road map for producing simple yet elegant, cost-effec- The written portion of the exam will include: tive desserts. During this course, you will: •Food science •Prepare a variety of yeast breads, quick breads, cakes, pies, •Nutritional analysis and cookies. •Management skills •Make an assortment of frozen desserts, sauces, custard- •Financial skills based products, mousses, and meringues. The practical segment of the exam will include: •Create garnishes and edible containers from tempered

LEVEL II CERTIFICATION COURSES LEVEL II CERTIFICATION •Basic baking—breads, doughs, cakes, pies, custards chocolate and tuilles. ® •Healthy cooking menu production and analysis •Plan and execute individual plated cold and hot desserts. •Garde manger skill verification Controlling Your Bottom Line •Mediterranean cuisine skill verification Skill Level: Intermediate •Ingredient and equipment identification

PROCHEF Watch www.ciaprochef.com for upcoming dates.

The Art and Science of Cooking In today’s competitive foodservice industry, it’s more Skill Level: Intermediate important than ever to effectively manage your costs. Con- Mar. 4–8, 2013; 7 a.m.–1:30 p.m., San Antonio, TX Campus, $1,095, trolling Your Bottom Line provides the fundamentals for 30 hours, 3.0 CEUs successfully operating and maintaining a profitable business. Through teamwork and case studies, you will: Chefs who understand the basic physical properties of foods •Develop a menu that identifies recipe costs, stations, and are free to create countless dishes without recipes. In this labor and equipment needs. course, chefs with a solid, fundamental knowledge of cooking principles and methods can delve deeper into culinary •Discuss customer profiles, target markets, competitive analysis, and marketing strategies. principles. Participants will: •Analyze a P&L from the perspective of making an opera- •Produce recipes and conduct experiments using fats, emul- tion more profitable. sions, vegetables, proteins, starches, and leaveners. •Assess the control of labor cost, sales, and the flow •Identify the cooking and baking principles demonstrated of goods. through the experiments. •Describe how a Total Quality Management program can •Analyze how ingredients, individually or in combination, help ensure better results for the bottom line. affect the cooking process. •Evaluate the variables that contribute to a successful end A laptop computer with Microsoft Ofﬁce applications is recommended for this course. product.

“The experience was, quite simply, amazing. Not only did I learn a tremendous amount and strengthen my culinary fundamentals, but I also had a blast.”

—Guy Winks, PC II, sergeant first class, U.S. Army

48 1-888-851-3313 Please verify skill level before you enroll. See page 6. •Employ presentationtechniquesfor•Employ designingandarrang- andproduce various typesofcanapés, tapas, antoji- •Define and demonstratethefundamentalconcepts •Explain cures, brines, marinades, anddry andapply rubs •Prepare proper food-handlingproceduresandmiseen •Identify thefunctionsofmajor ingredientsingarde •Discuss strategies. andrecruiting staffing •Develop ajobanalysisand jobdescriptionsand write •Perform ways•Identify thatorganizationalcultureaffectsmanage- strategiesfor•Employ working together toincrease effective communicationtechniques. •Demonstrate amongseveral styles ofleadershipand •Differentiate ing your fooditemsonplates, platters, andbuffets. tos, antipasti, mezze, and horsd’oeuvre. smoking. involved for inpreparingmeatsandfish hotandcold them toselected products. place techniquesfor multitaskingandmanaging your time. manger andtheir appropriateapplications. also: you will entice your customersanddrive sales.Duringthiscourse, classic techniquesinmodernandflavorful ways that will condiments. This class showwill you how toapply these salads, sandwiches, andaccompanying coldsaucesand expanded itsscopetoincludeappetizersandhorsd’oeuvre, served andcoldfoodsareprepared, gardemanger has Traditionally known inrestaurantsasthearea where pre- 30 hours, 3.0CEUs Mar. 11–15, 2013; Skill Level: Intermediate of theColdKitchen Garde Manger: The Art andCraft specifications. ment decisions. productivity. motivation. ship. You will: introduce will you to soundprinciplesofeffective leader- employee satisfaction. To help meettheseneeds, thiscourse on industry proficiency, customer skills, service and Like any business, operationrelies asuccessfulfoodservice Watch www.ciaprochef.com forupcomingdates. Skill Level: Intermediate Frontline Leadership Skills 2–8:30 p.m., San Antonio, TX Campus, $1,095, •Work •Work differentherbandspice combinations. with key•Employ cookingtechniquesandseasonalpurchasing a variety•Study ofingredientsandbasicpreparations which menusfromsouthernFrance, southernItaly,•Prepare the •Employ alternative•Employ preparationandseasoning techniques. theroleofcarbohydrates inthebody andin •Discuss ways toapply•Demonstrate soundnutritionalprinciplesto theproper techniquestocook plantprotein •Use with nutritionguidelines, healthy•Study cookingconceptsand strategies. nade, andcharmoula. heighten flavors: roastedpeppers, preserved lemons, tape- (Tunisia andMorocco), andSpain. eastern Mediterranean (Greeceand Turkey), North Africa nary tradition. You will: the increasingdemandfor thishealthy andflavorful culi- ranean cooking, thiscourse demonstrate will ways tomeet American diningpublic. As anintroductiontoMediter- Mediterranean cuisinehascapturedtheattentionof 24 hours, 2.4CEUs Jan. 28–31, 2013; Skill Level: Intermediate Ingredients and Techniques Mediterranean Cuisine: the diet. prepare. foods you sources, lessfat, and moderatesaltusage. techniques, andequipment. vice industry. Duringthiscourse, you will: menu items givewill you acompetitive edgeinthefoodser- more prosperousbusiness.Offering your patronsnutritious Discover how healthy cookingtechniquescanleadtoa $1,095, 30hours, 3.0CEUs June 17–21, 2013; 24 hours, 2.4CEUs Jan. 22–25, 2013; Skill Level: Intermediate Techniques ofHealthyCooking 7 a.m.–1:30p.m., San Antonio, TX Campus, $875, 7 a.m.–1:30p.m., San Antonio, TX Campus, $875, 2–8:30 p.m., St. Helena, CACampus(Greystone), www.ciaprochef.com

® 49 PROCHEF LEVEL II CERTIFICATION COURSES 50 ® 1-888-851-3313 PROCHEF LEVEL III CERTIFICATION COURSES • Understands andcanexplainbasicfinancial concepts Understands • toprepare Able acapital budget witheffective project • Capableofreading, understanding,andpreparing an • toprepare Able organizational chartsandcorresponding • Caneffectively manageworkplaceperformanceand • Familiarwiththefundamentalsofwineandabletoapply • theprinciplesof,andcanprepare Understands keydishes • Financial: Leadership: Culinary Experience: The FinalStep such asROI,depreciation, costaccounting,andcashflow justification andpaybackanalysis annual operatingbudgetforacomplexfoodoperation job descriptions spective employeeinterviews harassment issuesandabletosuccessfullyconductpro principles offoodandwinepairing from, atleastfourelectivedisciplines complex foodoperation. managing, andforecasting thefinancialaspectsofa agement skills,andcapableofeffectively planning, nary disciplines,abletoapplyadvancedpersonnelman- At thislevel,youshouldbewellversedinmultipleculi fication credential. aProChefyour achievementsbyearning LevelIIICerti own professional growth, orshowtheculinaryworld with theseadvanced-levelcourses.Doitpurely foryour skills toyourrepertoire andfinetunetheones you have inthequestforculinaryexcellence.Addnew learned craft—yet, inthisprofession, there’s alwaysmore tobe There’s atremendous satisfactioninmasteringyour PROCHEF LEVELIIICERTIFICATION ADVANCED COURSES— - - - •Professional development counseling •Professional evaluation assessment •Skill examination •Practical examination •Written •Case study—“Endof the Month P&L”•Case justification playing—problem solvingandpersonnel management •Role andfoodpairing •Wine verification—Asian cuisine, •Skill Latin American cuisine, and solvingandpersonnel management •Problem skills •Financial knowledge •Wine planning—Asiancuisine, Latin American cuisine,•Menu and opportunities for further advancement. certification evaluate skillsetsandsuggestprofessionaldevelopment sonal market basket. Inaddition, our ProChef advisors will trations—Asian cuisine, Latin American cuisine, andsea- ability tothink andplanefficiently through various concen- agement skills. The practicalexam testtheindividual’swill actual exam, andpersonnel man- afocusonfinancial with The examwritten isdesignedtoassessreadinessfor the facets ofthekitchen. The assessment consistof: will day involves anextensive testingofone’s ability all within applicant for theProChef Level Exam. IIICertification The This one-day skillsevaluation isdesignedtopreparethe this five-hourclass. Note: Watch www.ciaprochef.com forupcomingdates. ProChef LevelIIIPre-Assessment Workshop seasonal market basket The practicalsegmentoftheexam include: will seasonal market basket The portionoftheexamwritten include: will bibliography. competencies tested, key termsandingredients, anda This information includethescheduleforwill the week, advance oftheexam via our www.ciaprochef.com website. Applicants havewill accesstopreparationmaterialsin Watch www.ciaprochef.com forupcomingdates. ProChef LevelIIICertificationExam

SAVE! The chef-instructorwillcontactyouregardingthespeciﬁcstarttimefor Brad [email protected] tolearnmore. for professionaldevelopmentcourses, pleasecontact If yourcompanywouldlike to sendagrouptotheCIA GROUP DISCOUNTS AVAILABLE! Please verify skilllevel before Please verify See pageyou enroll. 6. Asian Cuisine: Ingredients and Techniques Financial Understanding for Chefs Skill Level: Advanced Skill Level: Advanced Watch www.ciaprochef.com for upcoming dates. Watch www.ciaprochef.com for upcoming dates.

Introduce your customers to the vibrant flavors of Asia. By Refresh your financial understanding of revenue and cost expanding your knowledge of classic Asian dishes and cook- centers with colleagues in the field. This realistic look into ing techniques, you’ll have the necessary skills and insight to profitability combines the expertise of professional opera- diversify your current menu offerings. In this course, you tors with a chef’s-eye view of practical scenarios. Through will: interaction, projects, demonstrations, and lecture, you will: •Prepare a variety of dishes native to China, Korea, Japan, •Assess ways to protect your money. Vietnam, Thailand, Malaysia, and Singapore. •Evaluate and track expenses, sales/profit ratios, and •Practice common Asian cooking techniques, including stir- operational controls that you can implement in your frying, deep-frying, steaming, braising, red cooking, and establishment. velveting. •Read, evaluate, and interpret a P&L statement. •Study regional cuisines, flavor profiles, and indigenous •Discuss cash flow, annual expenses, and hidden cost. ingredients.

•Identify the effects of pricing, expenditures, discounts, and COURSES LEVEL III CERTIFICATION

An Exploration of Food and Wine in-house business. ® for Chefs •Describe ways to increase profitability and/or analyze why Skill Level: Advanced you’re unable to achieve higher profitability. Watch www.ciaprochef.com for upcoming dates. A laptop computer with Microsoft Ofﬁce applications is recom-

mended for this course. PROCHEF As a contemporary chef, it pays to understand the diverse flavors of food, the complexity of wine, and the intricate Vibrant Dishes of Latin America balance these items share when paired. We’ll show you why and the Caribbean some matches have natural affinities, and how to partner Skill Level: Advanced and prepare foods and wine to enhance the dynamic of a Watch www.ciaprochef.com for upcoming dates. dish or meal. You will: With the public in search of new and exciting flavors, Latin •Analyze wine flavor to evaluate its compatibility with a vari- American cuisine has moved to the forefront of today’s ety of food. cooking scene. So it makes sense to discover ways to meet •Discuss techniques for utilizing wine as an ingredient and the demand for multicultural culinary influences. In this how to select a wine based on the cooking method course, you will: employed. •Prepare a variety of dishes native to South America, Central •Participate in tastings of wine and food, focusing on their America, Mexico, and the Caribbean. interaction. •Work with indigenous ingredients and common Latin •Demonstrate ways to improve the compatibility between American cooking methods. your menu and wine list. •Taste the distinct flavor profiles of each cuisine, including •Identify the challenges of pairing wine with certain dishes. Creole dishes. •Learn ways to incorporate Latin American specialties into the American kitchen.

“ProChef has, without a doubt, helped fast-track my career, 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

www.ciaprochef.com 51 WORLD CUISINE COURSES The Cooking of Italy: From Tuscany to Sicily Skill Level: Intermediate Feb. 11–15, 2013; 2–8:30 p.m., St. Helena, CA Campus (Greystone), Chef’s Tour of Napa Valley $1,095, 30 hours, 3.0 CEUs Skill Level: Intermediate Aug. 26–30, 2013; 2–8:30 p.m., St. Helena, CA Campus (Greystone), $1,095, 30 hours, 3.0 CEUs Sept. 10–13, 2013; 7 a.m.–1:30 p.m., St. Helena, CA Campus (Greystone), $875, 24 hours, 2.4 CEUs Satisfy your customer’s taste for true Italian cuisine with dishes from Tuscany to Sicily. As you uncover traditional Northern California and the Napa Valley are known dishes from several regions and a variety of Italian ingredi- throughout the nation for excellence in the foodservice ents to incorporate into your menu, you will: industry. Join us for an insider’s tour of this acclaimed region and experience firsthand how this reputation was •Study the cooking styles, ingredients, traditional dishes, and history of the following regions: Liguria, Tuscany, Lazio, earned. During this course, you will: WORLD CUISINE COURSES Puglia, and Sicily. •Take field trips to visit local purveyors of artisanal •Prepare fresh mozzarella, a variety of pestos, and five ingredients. regional menus making use of seasonal ingredients. •Prepare a meal made from the ingredients you gather •Recognize the finer points of Italian olives and olive oil; throughout the field trips. greens, grains, and beans; balsamic vinegars; prosciutto; •Discuss how successful wine and food programs are created and cheeses. through innovative partnerships with local purveyors. •Discuss the Arabic influences on Sicilian cooking. •Demonstrate ways to make the most out of a trip to the farmers’ market. Fire, Spice, and the Global Grill: Vibrant Dishes from Hot Climates Skill Level: Intermediate 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 customers! Add this exciting alternative to familiar Eurocentric American cooking styles to your repertoire. This typically healthy, bold, fun approach to cooking combines pungent, sweet, sour, spicy, and hot in a single dish to develop intense, contrasting levels of flavor. Through tastings, 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 as chutneys, salsas, and sambals. •Grill everything from meat and seafood to vegetables and fruits, 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 to cooking with deep flavors.

52 1-888-851-3313 Please verify skill level before you enroll. See page 6. Southeast Asia: Traditional Flavors Global Street Foods: From Street to Table and Techniques Skill Level: Advanced Skill Level: Intermediate May 6–10, 2013; 2–8:30 p.m., St. Helena, CA Campus (Greystone), $1,095, May 13–17, 2013; 2–8:30 p.m., St. Helena, CA Campus (Greystone), 30 hours, 3.0 CEUs $1,095, 30 hours, 3.0 CEUs American cooking is changing. Chefs and customers alike Mastering the appealing flavors of Southeast Asia can give have an almost insatiable appetite for world cuisines. So it’s chefs a competitive edge and add interest to their menus. As no wonder global street foods have entered the U.S. market part of this course, you will work with authentic ingredients and rapidly become one of the hottest culinary trends. and practice traditional techniques. You will also: In this course, you will prepare cuisines and practice cook- •Study the similarities and differences between Vietnamese, ing techniques from around the world, using street foods as Thai, Malaysian, Indonesian, and Cambodian cuisines and the medium for exploration. In addition, you will: describe the primary flavor components of each. •Use global ingredients and flavor profiles to help you WORLD CUISINE COURSES •Employ pungent and aromatic ingredients, chiles and heat, develop new menu ideas. and texture and temperature. •Discuss the role corn, wheat, rice, and underutilized cuts of •Prepare a variety of regional dishes and accompaniments, meat and fish play in street foods. including noodle dishes, rice-based dishes, curry pastes, and dipping sauces. •Create a variety of flavorful and inexpensive street foods that will enhance your repertoire and strengthen your bot- •Balance flavors across a single dish as well as across an tom line. entire meal. •Analyze current culinary trends in relation to flavor and •Discuss the importance of rice in the Southeast Asian diet, street foods, and identify methods of integrating these con- and use it in its many forms. cepts and items into your menus.

Mediterranean Cooking: An Advanced Course Skill Level: Advanced 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 made this a vital area of professional development for chefs. In this advanced course, experienced chefs with knowledge of Mediterranean cuisine can put the region’s broad flavor principles and cooking concepts into practice. You will: •Study common ingredients, flavor principles, and culinary traditions of Spain, Morocco, Tunisia, Greece, and Turkey. •Make basic preparations that shape the region’s flavor dynamics, such as specialty sauces and spice mixtures. •Work with specialized equipment (and their related cooking techniques), including paella pans, cazuelas, couscousieres, and wood-fired ovens. •Create a variety of regional Mediterranean dishes with wide potential appeal for the American dining public.

www.ciaprochef.com 53 CULINARY TECHNOLOGY COURSES Sous-Vide Cooking Skill Level: Advanced Feb. 11–15, 2013; 7 a.m.–1:30 p.m., San Antonio, TX Campus, $1,095, Culinary Science: Principles and 30 hours, 3.0 CEUs Applications in Modern Cuisine As a foodservice professional, it pays to stay ahead of the Skill Level: Advanced curve of emerging technology and advances in our industry. Watch www.ciaprochef.com for upcoming dates. Sous vide has been embraced by many of America’s top Review the principles of culinary science and their applica- culinarians as a key cooking method in creating superior tions in modern foodservice industry careers through lec- textures as well as an excellent technique for maximizing tures, discussions, and extensive hands-on kitchen work. By and highlighting the sensory properties of food. comparing traditional and “modernist” techniques, this Through demonstrations and hands-on assignments, you course will introduce you to the mechanisms underlying the will hear about the many benefits of sous-vide cooking and physical and chemical changes that occur during food how to successfully apply sous-vide techniques. You will: preparation and cooking—and how to control them. The effects of these factors on the sensory properties and enjoy- •Discuss sous vide as a progression of three concepts: storage, cooking, and cuisine. ment of a meal will also be covered. In this course, you will:

CULINARY TECHNOLOGY COURSES CULINARY •Identify textural differences in cooked proteins using a •Review heat transfer and its role in flavor development and food safety. variety of different cooking methods. •Study the role of water in cooking, texture development, •Taste the difference in finished products and witness and flavor reactions. increased yields created by precise temperature-controlled cooking in a closed environment. •Recognize the importance of objective, science-based approaches to designing and evaluating new menu items in •Employ safety and sanitation practices critical for sous-vide order to maximize efficiency, optimize cost, and meet con- methodology. sumer wants and needs. •Be introduced to the proper use of sous-vide cooking methods and the basic safety requirements for their use. •Cover the essentials of microbiology in the kitchen as they relate to safety and quality. •Discuss the science of flavor perception, as well as methods for objective flavor evaluation. • Demonstrate the application of scientific principles in the kitchen 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 at the CIA at Greystone. Currently pursuing a PhD in food biochemistry at UC Davis, his research interests include collaborating with chefs to understand the science behind culinary techniques and facilitate innovation in the kitchen.

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

Chris Loss ’93, PhD is director of the Department of Menu Research & Development at the CIA, where he fosters applied research amongst the college’s faculty and develops culinary arts and sciences curriculum.

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

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

54 1-888-851-3313 Please verify skill level before you enroll. See page 6. Embracing Sous-Vide Cooking One Chef’s Journey By Lisa Brefere ’78, CEC, Co-founder, GigaChef.com and CookingDistrict.com

Having been a professional chef producing large quantities I have always considered myself to be an opened-minded of foods at the highest level of quality, I was fascinated by chef, so when the opportunity arose to take Sous-Vide the opportunity to embark on an exploration of sous vide. Cooking at the CIA, I jumped at it. What I discovered in Those already immersed in this precise, scientific cooking this focused, detail-oriented course was a world of practical style are some of the best and most progressive culinarians applications that could assist and remedy quality and con- in our field, so to embrace it was another chance to learn sistency issues we all face in the modern kitchen. From and grow. labor reductions and inexperienced staff to space restric- tions and budget constraints, sous vide can help address The fear of the unknown helps explain much of the appre- your kitchen concerns by providing the means for replicat- hension chefs have had in using the sous-vide method coming a high-quality product over and over again. fortably in the mainstream of our daily operations. Equally daunting has been the reputation sous vide has for requir- Braised secondary cuts of meats, poached vegetables, slowing ridiculously expensive equipment. Now, with smaller cooked fruits, cooked custards, infused stocks, perfectly circulating units, Cryovac machines, and better technology cooked rice, mashed or steamed potatoes…I quickly real- available, there are no more excuses! ized that there is a whole new world of food to prepare using the sous-vide process and applications. It was an eye-opening experience that was, in my opinion, worth every minute.

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

www.ciaprochef.com 55 SPECIALIZED AND ADVANCED Exceptional In-Flight Service COURSES Mar. 11–15, 2013; San Antonio, TX Campus, $2,500 June 10–14, 2013; St. Helena, CA Campus (Greystone), $2,500

This exciting program addresses the unique challenges Garde Manger: The Art and Craft of providing top-notch customer service at 35,000 feet. of the Cold Kitchen You will: Skill Level: Intermediate • Perform in-flight table service and wine service Mar. 11–15, 2013; 2–8:30 p.m., San Antonio, TX Campus, $1,095, techniques. 30 hours, 3.0 CEUs •Practice knife cuts and hands-on cooking. Traditionally known in restaurants as the area where pre- •Perfect your plate and platter presentation skills. served and cold foods are prepared, garde manger has •Discuss the proven “hospitality steps of recovery.” expanded its scope to include appetizers and hors d’oeuvre, •Cover other specialty topics such as cooking and heat- salads, sandwiches, and accompanying cold sauces and ing meals using a microwave, preparing food in a small condiments. This class will show you how to apply these space, and holding and reheating food. classic techniques in modern and flavorful ways that will •Take an off-campus shopping excursion and dine in entice your customers and drive sales. During this course, some of the CIA’s world-class public restaurants, you will also: observing the gold standard in food and service. •Discuss the functions of the major ingredients in garde SPECIALIZED AND ADVANCED COURSES SPECIALIZED AND ADVANCED Register for this special program by contacting Lorrie manger and their appropriate applications. Hafner at 845-451-1669. Each class is limited to 16 par- •Identify proper food-handling procedures and mise en place ticipants, so call today! techniques for multitasking and managing your time. •Prepare cures, brines, marinades, and dry rubs and apply them to selected products. •Explain and demonstrate the fundamental concepts involved in preparing meats and fish for hot and cold smoking. Small Dishes, Big Flavors: •Define and produce various types of canapés, tapas, antoji- tos, antipasti, mezze, and hors d’oeuvre. Appetizers and First Courses •Employ presentation techniques for designing and arranging Skill Level: Intermediate your food items on plates, platters, and buffets. June 24–28, 2013; 2–8:30 p.m., St. Helena, CA Campus (Greystone), $1,095, 30 hours, 3.0 CEUs

Modern American Charcuterie Appetizers and first courses provide the ideal outlet for Skill Level: Intermediate showcasing new menu items. Small Dishes, Big Flavors June 10–14, 2013; 7 a.m.–1:30 p.m., St. Helena, CA Campus (Greystone), uncovers an array of ideas for creating flavorful and visually $1,095, 30 hours, 3.0 CEUs appealing hot and cold starters. During this course, you will: Sept. 23–27, 2013; 7 a.m.–1:30 p.m., St. Helena, CA Campus (Greystone), $1,095, 30 hours, 3.0 CEUs •Put a contemporary spin on traditional appetizers. •Produce various types of hors d’oeuvre suitable for buffets Hotter than ever on the “New American” food frontier, char- or banquets. cuterie has returned to the nation’s dining scene in a com- •Apply presentation principles for plate and platter layout pelling and contemporary context. Artisan ingredients, including design and sequencing. heirloom breeds, and wholesome natural foods are the •Work with a variety of ingredients and identify flavor pro- underpinnings of the new American charcuterie larder. files for Mediterranean, Asian, and Latin cuisines. In this hands-on course, you will: •Practice techniques for curing, brining, smoking, and much more. •Create an extraordinary edible display of today’s modern charcuterie with items such as cider-brined bresaola, Tus- can-cured pancetta, dehydrated duckling prosciutto, suckling pig porchetta, and goose pastrami.

56 1-888-851-3313 Please verify skill level before you enroll. See page 6. •Analyze currentculinary trends inrelation toflavor and •Analyze a variety offlavorful•Create andinexpensive streetfoods therolecorn, wheat, rice,•Discuss cutsof and underutilized globalingredientsandflavor tohelp profiles •Use you theregionalandseasonalaspectsofseafood •Discuss seafoodusingnon-traditionalmethods, practice •Prepare fabricationtechniquesthat increase •Employ will yield and how•Review toproperly handle, evaluate, andprepare vari- cepts anditemsinto your menus. street foods, andidentify methodsofintegratingthesecon- tom line. that enhance will your repertoireandstrengthen your bot- playmeat andfish instreetfoods. develop new menuideas. the mediumfor exploration. Inaddition, you will: ing techniquesfromaroundthe world, usingstreetfoodsas In thiscourse, you preparecuisinesandpracticecook- will and rapidly becomeoneofthehottestculinary trends. no wonder globalstreetfoodshave enteredtheU.S. market have analmostinsatiableappetitefor world cuisines.Soit’s American cookingischanging. Chefs andcustomersalike 30 hours, 3.0CEUs May 6–10, 2013; 30 hours, 3.0CEUs Jan. 14–18, 2013; Skill Level: Advanced Global Street Foods: From Street to Table how tohighlightseasonalingredients. onseafood. influences cost-effective applications, andstudy globalflavors and profitability. andshellfish. ous typesoffinfish and shellfish. You will: ing bothexpensivewith andinexpensive varieties offish seafood cookery providewill you techniquesforwith work- less menuoptionsat your fingertips. This advancedlook at With a vast selection ofseafoodavailable, therearecount- 24 hours, 2.4CEUs Nov. 18–21, 2013; Skill Level: Advanced Advanced SeafoodCooking 2–8:30 p.m., St. Helena, CACampus(Greystone), $1,095, 7 a.m.–1:30p.m., San Antonio, TX Campus, $1,095, 2–8:30 p.m., St. Helena, CACampus(Greystone), $875, •The expert supportof your•The CCSP chef-instructor, who is shadow•A experience ofsix toeighthoursthat helpwill days spentattheCIA’s•Three Hyde Park, NY campus, termassignment/casestudy focusingonimproving•A Convenient multi-week• “distance learning” segments at 845-451-1669 or [email protected]. CIA Manager ConsultingServices Hafner, Lorrie CCSP For moreinformationandtoregister, business cardandrésumé. credential from The Culinary Instituteof America to your and have theprivilegeofaddingaprestigiousCCSP you takewill partinagraduationceremony oncampus program, Upon successfulcompletionofthiscertification easily reachedthroughouttheprogram via e-mail. customers. you understandthenuancesofchefs, kitchens, and your restaurants. study, andeating—andanalyzing—dinner inoneofour working hands-oninour kitchens, discussing your case your businessandincreasing your ROI. product identification, foodpurchasing, and menuanalysis. safety, equipmentidentification, culinary fundamentals, accessed online24/7. Topics includefoodandkitchen This illuminating, career-building programincludes: organizations. operational practicesoffoodservice the professionalkitchen, andstudy themanagementand culinary fundamentals, recognizeandusethelanguageof pus andshadow experiences—you practicethe will which combinesonline “distance” learning on-cam- with on investment (ROI). Duringthisfour-month program— lead toincreasedsales, customer satisfaction, andreturn strong working relationships culinarywith clientsthatcan who want tobuildthefoundationofknowledge and gram was createdfor salesandmarketing professionals Designed by industry foodservice leaders, theCCSP pro- schedule yourteam. contact [email protected] to Custom programs atagroup rate availablefororganizations; (CCSP) Program Certiﬁed CulinarySalesProfessionals please contact www.ciaprochef.com

57 SPECIALIZED AND ADVANCED COURSES BAKING AND PASTRY COURSES

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 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. BAKING AND PASTRY COURSES BAKING AND PASTRY •Make an assortment of frozen desserts, sauces, custard- based products, mousses, and meringues. •Create garnishes and edible containers from tempered chocolate and tuilles. •Plan and execute individual plated cold and hot desserts. Intermediate Wedding Cake Design Skill Level: Intermediate 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 business opportunities and an excellent arena in which to expand your creative talents. Join us for this fun and instructive class as you bake, fill, construct, and decorate wedding and specialty cakes using the latest techniques and products. During this course, you will: •Bake various cake bases to produce delicious and natural high-quality wedding cakes. •Torte, fill, and finish cakes in a quick and efficient manner. •Use a range of décor materials, and discuss why fondant is the most versatile cake décor medium. •Experiment with stenciling, embossing, and overlays. •Employ the most effective construction and delivery approaches. •Discuss where to purchase the latest equipment and highest-quality ingredients. •Please find below some small equipment the instructor has requested 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

58 1-888-851-3313 Please verify skill level before you enroll. See page 6. restaurants aroundthe world. You also: will plated dessertsaspracticedby pastry chefs and influential this three-day coursetoemploy thelatesttechniquesin niques andrecipesisessentialtocareer success. Join usfor any pastry chef, buildingarepertoireofcontemporary tech- current trendstokeep your menufreshandinteresting. For designingadessertmenu,When itisessentialtoconsider 18 hours, 1.8CEUs May 13–152013; Skill Level: Intermediate Modern PlatedDesserts 2–8:30 p.m., St. Helena, CACampus(Greystone), $650, •Prepare a variety ofplateddessertsusingthe principlesand •Prepare ofusinglocally thesignificance grown seasonal •Recognize theprinciplesbehind contemporary•Review plateddesserts, guidingmodernplate theexternal influences •Discuss pastry techniqueslearnedinclass. ingredients in your desserts. flavors andtextures, andcolor andstyle. including composition, contrastingandcomplementary presentation. www.ciaprochef.com

59 BAKING AND PASTRY COURSES MENU R&D ONLINE COURSES Food Science and Technology Applications in Menu R&D Watch menuscience.ciachef.edu for upcoming dates.

Get an introduction to the basic principles and best practices of food science and the critical role they play in menu research 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 MENU R&D ONLINE COURSES

Marketing and Consumer Behavior in Menu R&D Watch menuscience.ciachef.edu for upcoming dates.

Explore basic marketing concepts, theories, and best practices as they apply to menu research and development. This course examines the role of marketing and the specific marketing activities that occur at each stage of the process. Topics include: The Culinary Art of Menu R&D •Language and culture of marketing •The brand—marketing program/menu Watch menuscience.ciachef.edu for upcoming dates. •The consumer—target audience and segmentation/lifestyle Gain a better understanding of the role of foodservice pro- needs fessionals in the product development process and the culi- •Challenges in delivering the marketing program to the nary skills required for success. You’ll discover practical consumer—defining strategies and executing to fulfill applications of process theory, in topics that include: those strategies •Language and culture of menu R&D Operational Strategies for Menu R&D •Culinary fundamentals •Physiology of taste Watch menuscience.ciachef.edu for upcoming dates. • History and future of food trends in foodservice—case studies Understand the role of operational logistics and food deliv- •Creativity and how it is incorporated ery systems and the specific operations activities that occur •Nutrition at each stage of the research and development process. Top- ics include: •Presentation skills •Language and culture for unit operations •Understanding the end user •Unit capabilities •Using data—forecasting Learn more about Menu R&D at the CIA } •Maximizing labor resources and register for one or more of our online •Sourcing ingredients courses. Visit menuscience.ciachef.edu. •Training and implementation •Equipment and technology •Finance basics •Food prepared “to go” •Scale-up and commercialization •Franchise issues

60 1-888-851-3313 Please verify skill level before you enroll. See page 6. Named one of the “5 Best Places to Study Wine” by YFood & Wine

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 faculty and exceptional Rudd Center for Professional Wine Studies facilities, you’ve got an enological learning experience that will change the way you think about wine and, indeed, your career.

What’s it like to study wine at Greystone? You’ll take part in private tastings led by our faculty as well as winemakers, enologists, vintners, and viticulturalists. You’ll explore wines of the world, learn to successfully pair wine with food, and delve into the business of wine.

Our courses can also prepare you to 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

www.ciaprochef.com 61 VINTAGE INSTRUCTION Keith Goldston, MS With its industry reputation for excellence and ideal location in the One of the world’s youngest Master Sommeliers, Keith Goldston is heart of Wine Country, the CIA attracts the best of the best for its a proud recipient of the Krug Cup trophy. He has 18-plus years of Professional Wine Studies faculty: experience working for award-winning restaurants and wineries, including work with Chef Charlie Palmer ’79 and the launch of his Karen MacNeil, ACWP own wine bar in New York City. Program Chair Karen MacNeil is one of America’s leading wine experts, as well as a prominent consultant and writer. She is a David Katz James Beard Award winner, the European Wine Council’s 2005 David Katz is managing partner of Panevino, a wine and food Educator of the Year, and the author of the award-winning book events and education company in St. Helena, CA. The company The Wine Bible. Ms. MacNeil is also host of Wine, Food, & Friends. designs and produces wine and food events, conducts training, and consults on menu, recipe, and wine list development for clients in John Ash the Napa Valley and across the country. John Ash is an instructor for the CIA Sophisticated Palate program, the founder of John Ash & Company, and the longtime culi- Lars Kronmark, CWP nary director for Fetzer Vineyards. Chef Ash is a James Beard Lars Kronmark was hand-picked from the finest culinary educators PROFESSIONAL WINE STUDIES Award winner and the 2008 IACP Cooking Teacher of the Year. in the United States to help open the Greystone campus in August 1995. He has taught leading industry professionals in many custom Robert Bath, MS, CHE and catalog programs and been involved with the Worlds of Fla- Master Sommelier Robert Bath has spent more than 25 years in vor® International Conference and Festival since its inception in the industry, managing high-profile, wine-oriented restaurants. He 1996. His interest in wine has led him to conduct wine-related is the founder and principal of RLB Wine Group, a sales, market- cooking classes, become involved in wine auctions, and earn CIA ing, and education consulting business, as well as Robert Bath Certified Wine Professional status. Chef Kronmark lives with Imports, which specializes in artisanal wines from New Zealand. his family in St. Helena, CA, where he grows Cabernet Franc Bill Briwa ’80, CEC, CHE grapes and makes his own wine that includes grapes from the Bill Briwa is a chef-instructor at the CIA at Greystone. Chef Briwa CIA property. honed his culinary and wine pairing skills at such luminary prop- Jeff Morgan erties as The French Laundry, Domaine Chandon, and the Hess Jeff Morgan is the former West Coast editor of Wine Spectator. In Collection, all in the Napa Valley. 1999, he became wine director for the gourmet retailer Dean & John Buechsenstein, CHE DeLuca and wrote Dean & DeLuca: The Food and Wine Cookbook, John Buechsenstein is a winemaker and general manager of Sauvi- published in 2002. Since then, he has published three more cook- gnon Republic Cellars. Mr. Buechsenstein has created wines for books, most recently The PlumpJack Cookbook: Great Meals for Good many years, including award-winners at Fife Vineyards. He is also Living. Mr. Morgan also makes wine in the Napa Valley under his a noted educator and teaches regularly at the CIA and the Univer- Covenant and RED C labels. sity of California, Davis. Elliot Stern Rebecca Chapa, CWE, DWS Elliot Stern is the past COO of the Sorting Table and has designed Rebecca Chapa began her career working with Kevin Zraly at sales and marketing strategies for prestigious companies such as Schi- Windows on the World in New York City and is now the owner of effelin & Somerset, Franciscan Estates, Sam’s Wine & Liquors of Tannin Management, a wine consulting and education business Chicago, and Wilson Daniels. Mr. Stern is also proprietor of Divot located in San Francisco, CA. Enterprises, the producer of Oakville East Cabernet Sauvignon.

Christie Dufault, ACWP, CHE Paul Wagner As wine director at Restaurant Gary Danko in San Francisco, The owner and president of Balzac Communications & Marketing, Christie Dufault received international acclaim for her Grand Paul Wagner is also a wine judge and a columnist for Vineyards & Award-winning wine list. She brought similar success as wine direc- Winery Management. Mr. Wagner is a founding member of the Acad- tor of Quince, where she was named “Best Wine Director” by San emy of Wine Communications and a co-author of the award-win- Francisco magazine. Today, Ms. Dufault continues to serve on a ning Wine Marketing & Sales. He was inducted into the Spadarini team of sommeliers at Michael Mina’s RN74 in San Francisco. She della Castellania di Soave in 2005. holds the Advanced Certified Wine Professional from the CIA.

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

62 1-888-851-3313 Or, call1-800-CULINARY (285-4627)or707-967-2496. www.ciachef.edu/admissions/california/wineprogram. the AWBP andtodownloadanapplication,visit To findoutmore aboutthebenefitsofenrolling in September 10,2013. qualified industryexperience.Thenextentrydateis ment, andrelated fields,aswellothercandidateswith programs inhospitalitymanagement,culinaryartsmanage- The AWBP isdesignedforgraduatesofcollegedegree (CWP)—Foundation LevelIcredential. AWBP certificate bothan riculum. Andwhentheygraduate,willearn pairing instructionthat’s integraltoeverycourseinthecur- benefit from professional serviceandfoodbeverage edge inwines,spirits,andspecialtybeverages,they’llalso Students willnotonlybuildastrong foundationofknowl- out andadvanceinthewinebeverageworld. dents gaintheeducationandcredentials theyneedtostand Studies.Injust30weeks,AWBPfor Professional Wine stu- advantage ofitsNapaValley locationandtheRuddCenter Offered attheGreystone campus,theprogram takesfull to spread theword abouttheCIA’s AWBP. career inwineorthefront ofthehouse?Thenyou’llwant Do youknowsomeonewhoisinterested inpreparing fora BEVERAGE CERTIFICATE PROGRAM(AWBP) THE ACCELERATED WINEAND FOR ACAREERINBEVERAGES and a Certified WineProfessional The Washington andOregon Intensive The SpainIntensive The SouthAmericaIntensive The RhôneIntensive The NapaValley Intensive The ItalyIntensive The GermanyandAustriaIntensive Intensive The California The BurgundyIntensive The Bordeaux Intensive The AustraliaandNewZealandIntensive Champagne inDepth COURSES OF THEWORLD WINES Basics Winemaking Sensory AnalysisofWine Service:APracticalWorkshopProfessional Wine II Mastering Wine I Mastering Wine RegionsofEuropeIntroduction II totheClassicWine RegionsofEuropeIntroduction I totheClassicWine Career Discovery:TheProfessional World ofWine from Producer toConsumer UnderstandingthePipeline The BusinessofWine: FOUNDATION OF WINE COURSES scheduling ofcoursesvaries. Studiescoursesfollows;notethat of Professional Wine skill level,andstageofyourcareer. Thecompletelist The CIAoffers wine-related coursesforeveryinterest, PROFESSIONAL WINESTUDIES Advanced Wine andFoodPairing Advanced Wine andFoodPairingFundamentals Wine andFoodPairingforChefs Wine WINE AND FOODPAIRING COURSES www.ciaprochef.com/winestudies/certification.html. customers. To learnmore, seepages64–65 or visit tested evidence of your expertisewine to employers and world’s premier culinary collegeprovides rigorously and foodbusiness, aCWP or ACWP credentialfromthe change or seeking toadvance your career inthe wine Advanced levels. Whether you arepursuingacareer wine-related studiesatboththeFoundation and recognizes professionalcompetenciesinabroadrangeof A Certified Wine Professional™credentialfromtheCIA PROFESSIONAL CIA-CERTIFIED WINE BECOME A www.ciaprochef.com

63 PROFESSIONAL WINE STUDIES 64

1-888-851-3313 PROFESSIONAL WINE STUDIES •Introduction totheClassic Wine•Introduction RegionsofEuropeI II Wine •Mastering I Wine •Mastering of Wine Analysis •Sensory principlesbehind pairing andfood wine •The aspectsofthe business wine •Practical ismade wine •How service wine •Correct tasting, includinghow•Wine toprofessionally analyzeand regionsaroundthe wine world •Important grape varieties •Major will bewell-prepared whentheytaketheexam: fully completethematerialpresented inthefollowingclasses* required tositfortheexam.However, studentswhosuccess- Enrolling inCIAprofessional winestudiesclassesisnot PREPARING FOR THE EXAM passing grade. section witha75%orhigherscore acomplete toearn that thestudentmustanalyze.Studentspasseach tasting segmentconsistsofoneflightthree blindwines composed ofmultiplechoiceandtrue/falsequestions.The tion andapractical(tasting)section.Thewrittenportionis The two-and-one-half-hourexamconsistsofawrittensec- STRUCTURE OF THE EXAM describe a wine candidates shouldhaveabasicworkingknowledgeof: tests andrecognizes winecompetencyatafoundationlevel; Professional—Foundation LevelIexam The CertifiedWine CERTIFIED WINEPROFESSIONAL PROFESSIONAL WINESTUDIES FOUNDATION LEVELI ™ — •Winemaking Basics •Winemaking Practical Workshop AService: Wine •Professional Businessof Wine:•The Understanding thePipeline from andFood Pairing•Wine Fundamentals totheClassic Wine•Introduction RegionsofEuropeII their preparationfortheexamaswell. nia Intensiveor The Washington andOregonIntensivebeneficialin previously. Studentsmayfindadditionalclassessuchas The Califor- competency acrossabroadrangeofwine-relatedtopicsasoutlined exam forthe Wine ImmersionIprogram. Rather, theexamtests the classeslistedabove, norisitdesignedorintendedasafinal *Please note: Producer toConsumer $400 examfeeisdueatregistration. calling asearlypossibletosecure yourplacement.The Customer ServiceOfficeat1-800-888-7850.We suggest at theCIAGreystone. You canregister bycallingour will beheld Professional—Foundation LevelIexam The CertifiedWine REGISTERING FOR THE EXAM Sam Long, Nancy Larson, Kimberly Jenkins, Peter Hirschfeld, Rodney Estrada, Robert Edgar, Jordan Eden, Ana Cardoso Pinto, KUDOS TO OURNEWCWPs! plishment” Professional FoundationLevelI—CertificateofAccom- Successful candidateswillbeawarded a RECOGNITION Samantha Weisman, James A.Wasson, Zachary Shutran, Harmen RostvanTonningen, Jake Peacock, Ali Morse, Kimberly Mitchell, Calistoga, CA Rockville, MD April 11andJuly3,2013 from TheCulinaryInstituteofAmerica. The CWPLevelIexamisnotbasedexclusivelyon San Diego,CA Napa, CA Los Altos,CA Tiburon, CA Tiburon, Santa Fe,NM Berkeley, CA New York, NY Petaluma, CA Ukiah, CA Los Angeles,CA Alenquer, Portugal Los Angeles,CA Naples, FL “Certified Wine from 9a.m.–noon CERTIFIED WINE PROFESSIONAL™— Preparing for the Certified Wine ADVANCED LEVEL II Professional Exam—Advanced Level II Skill Level: Advanced Completing the Certified Wine Professional—Foundation Watch the web or call 707-967-2568 for dates; 8:30 a.m.– Level I exam is considered the first step on the road to full 12:30 p.m., St. Helena, CA Campus (Greystone), $75 recognition as a wine professional. Students who successfully pass this exam are encouraged, after further study, This optional, but highly recommended preparation to sit for the Certified Wine Professional—Advanced course is a review and strategy session designed specifi- Level II exam. Please note that successful completion of cally for those taking the Level II exam. During the course, the instructor will use sample questions and sam- Level I is required to apply for Level II. ple wines to help you proceed successfully through the STRUCTURE OF THE EXAM actual examination. You will also: The Certified Wine Professional—Advanced Level II is • Learn to structure short answers and how to develop, structure, and write an essay to earn the maximum score. an eight-hour exam given over two days. On the first day, students take a four-hour written exam composed of multi- • Revisit professional tasting technique and the principles PROFESSIONAL WINE STUDIES of wine and food pairing. ple choice, true/false, and short answer questions; two short essays; and a demonstration on wine service that the candi- • Review the techniques for writing a professional deduc- tion of a wine tasted blind. date must analyze. The second day consists of a four-hour tasting exam made up of nine separate blind flights of • Explore valuable test-taking strategies. wine, some of which include food. Cost of the one-day preparation program is $75 for students taking the exam the following day or $250 for PREPARING FOR THE EXAM students who opt for another examination date. Students preparing for the exam may wish to review or refresh their knowledge by taking classes in one or more of the following subject areas*: •Mastering Wine I •Mastering Wine II REGISTERING FOR THE EXAM •Sensory Analysis of Wine The Certified Wine Professional—Advanced Level II exam runs •Professional Wine Service: A Practical Workshop from 9 a.m. to 1 p.m. at the CIA at Greystone on two consec- •Introduction to the Classic Wine Regions of Europe I utive days, and tuition is $1,200. To receive an application for the exam, call the CIA’s Professional Wine Studies Office at •Introduction to the Classic Wine Regions of Europe II 707-967-2568. Once your application is submitted, reviewed, •The California Intensive and approved, you will receive an exam brief. We suggest •The Washington and Oregon Intensive applying as early as possible to secure your placement. Please •The Spain Intensive check our website for upcoming exam dates. •The Bordeaux Intensive •The Burgundy Intensive RECOGNITION •The Rhône Intensive Successful candidates will be awarded a “Certified Wine •The Italy Intensive Professional Advanced Level II—Certificate of Accom- •The Australia and New Zealand Intensive plishment” from The Culinary Institute of America. •Advanced Wine and Food Pairing •The Business of Wine: Understanding the Pipeline from Producer to Consumer

*Many of the courses listed above are offered during the Wine Immersion programs.

www.ciaprochef.com 65 66

1-888-851-3313 WINE IMMERSION/CAREER DISCOVERY •Understand proper andetiquette. service wine •Understand a retailmerchantanddiscoverwine •Visit how thebusi- thephilosophiesbehind successful and wine •Analyze •Tour a working Napa Valley winery totasteanddiscuss aNapa Valley•Explore vineyard andlearnhow viticul- andevaluate •Taste asprofessionalsdo. wines winter months. the summer monthsas well as warm jackets during sunscreen, sunglasses, andhatsaresuggestedduring as thatof your fellow students. Additional itemssuchas they interfere will with your learningexperience as well refrain from wearing strongfragrancesor cologne, as wineries, sturdy, shoesarerequired.Please flat-soled dals arenotpermitted. When visiting vineyards and casual. Bluejeans, shorts, tank tops, andopen-toedsan- code: Dress wine’s pathfromthe vineyard tothetable. structuring, basicmediaandpromotionalconcepts, and ness of wine works, including wholesale andretailprice pairings. food pairing, andparticipatein tastingstoillustratesuch techniques. current winemaking tural techniquesshapea wine’s flavor. In addition, you will: this fascinatingfield. build your knowledgewine andexplore many aspectsof scoop about what goesoninthe business. wine You’ll ented Napa Valley winemakers, andgettheinside tastings ourwith renowned andtal- instructors wine is for you. You’ll experience sensationalin-depth wine business,wine thisexciting, information-packed course If you love andhavewine always wanted tobeinthe $895 May 6–9, 2013; (Greystone), $895 Feb. 11–14, 2013; Skill Level: Foundation World of Wine Career Discovery: The Professional CAREER DISCOVERY The dresscodefor thiscourseisbusiness 9 a.m.–3:30p.m., St. Helena, CACampus(Greystone), SAVE! 9 a.m.–3:30p.m., St. Helena, CACampus pricing—up toa15%savings! receive preferredtuition Enroll in Wine Immersion and •Wine andFood Pairing•Wine Fundamentals Practical Workshop AService: Wine •Professional totheClassic Wine•Introduction RegionsofEuropeII totheClassic Wine•Introduction RegionsofEuropeI II Wine •Mastering I Wine •Mastering of Wine Analysis •Sensory Businessof Wine:•The Understanding thePipeline from Basics •Winemaking class enrollment. registration fortheexam is separatefrom Immersion sion on Immer- tion LevelIexamisscheduledfollowingtheWine Professional—Founda- For convenience,theCertifiedWine Producer toConsumer The 177 hours, 17.7CEUs May 27–July 2, 2013; 177 hours, 17.7CEUs Mar. 4–Apr. 9, 2013; Wine Immersion the websitefordatesyouare interested in. order ofcoursesforeachImmersion mayvary;check 707-967-2568 [email protected]. StudiesOfficeat section orcontacttheProfessional Wine For more information,seethefullcoursedescriptionsinthis Immersionisagreat waytoprepare.your objective,Wine amount oftime.IfCIAcertificationasawineprofessional is designed tohitthehighpointsofeachtopicinshortest quickly, Immersion.Thisgrouping ofclassesis considerWine If youwanttoadvanceyourwineknowledge—andcareer— WINE IMMERSION Wine Immersion April 11andJuly3,2013.Pleasenote: St. Helena, CACampus(Greystone), $6,400, Please verify skilllevel before Please verify See pageyou enroll. 6. St. Helena, CACampus(Greystone), $6,400, program consistsof: Please notethatthe •Participate in field tripsandprivatetastings infield top with •Participate acomprehensive •Acquire wine vocabulary ofprofessional thecharactersof world’s topclassic •Discuss varieties—in primary fermentation,•Study malolacticfermentation, sur professionaltastingtechniquesandevaluation, •Practice what’s goingonin •Articulate your glassandexpresswine flavors andtheir interactionsonthepalate. •Distinguish •Recognize classic aromasanddefects.wine therangeofappropriate colorsanddiscuss wine •Observe winemakers. tion ofa into wine words. tasting terms, andput your sensory impressionsandevalua- compatibilities. Cabernet Sauvignon—and review their historiesandfood particular, Chardonnay, Sauvignon Blanc, PinotNoir, and agement, clones, and rootstock. lie aging, barrel aging, bottleaging, trellising, canopy man- including thekey factorsthatmake great great. wine practices thatshapethose varietals. You will: particularwith attentionpaidtoenologicaland viticultural Mastering Wine Iisanimmersioninclassicgrape varietals $1,200, 32.5hours, 3.25CEUs June 10–14, 2013; $1,200, 32.5hours, 3.25CEUs Mar. 18–22, 2013; Skill Level: Foundation I Mastering Wine the skillsnecessary todevelop atastingmemory. the standardsofclarity. quality. assess wine Youalso: will you usea will “sense-by-sense” approachtosystematically highly recommendedfor all andfoodprofessionals, wine olfactory, andgustatory evaluation of Inthisclass, wine. Sensory Analysis isanin-depthexploration ofthe visual, 12 hours, 1.2CEUs June 6–7, 2013; $650, 12hours, 1.2CEUs Mar. 11–12, 2013; Skill Level: Foundation of Wine Sensory Analysis FOUNDATION OFWINECOURSES 9 a.m.–4p.m., St. Helena, CACampus(Greystone), $650, 9 a.m.–4p.m., St. Helena, CACampus(Greystone), 9 a.m.–4p.m., St. Helena, CACampus(Greystone), 9 a.m.–4p.m., St. Helena, CACampus(Greystone), •Participate in field tripsandprivatetastings infield top with •Participate professionaltastingtermstoput your•Use sensory impres- Study thestepsthatmake upa • vine’s lifecycle, includingthe theimpactthatkey enologicaldecisionsandtech- •Discuss Identify thecharactersofseveral moreofthe • world’s topclas- •Decant a correctlywine andelegantly.•Decant Identify thebestequipmentfor professional service, • wine strategiesfor•Develop buildingarelationship andcommuni- how tomake•Study recommendations wine accuracy with thecorrectglasswarefor•Employ every typeof wine. Discussprofessional for service wine every• typeof wine, from winemakers. sions andevaluation ofa into wine words. process ofhow grapesmatureandtheimpactof vintage. fermentation, extraction regimes, fining, andfiltering. niques have ontheflavors andstyle ofa wine, suchascold about their historiesandfoodcompatibilities. Rhône varietals (Syrah, Mourvèdre, andGrenache)—andtalk ling, Viognier, Muscat, andGewürztraminer), andtheleading sic varietals—specifically, Zinfandel, thearomatic whites (Ries- practices thatshapethose varietals. You will: particularwith attentionpaidtoenologicaland viticultural Mastering Wine IIisanimmersioninkey wine varietals $1,200, 30hours, 3.0CEUs June 17–21, 2013; $1,200, 30hours, 3.0CEUs Mar. 25–29, 2013; Skill Level: Foundation II Mastering Wine including glasses, icebuckets, corkscrews, andmore. approach guests who areunhappy the with ordered. wine cating guestsduring with service,wine including ways to and poiseoffer pairingsuggestions. table andsparkling todessertandfortified wines. wines tures, androle-playing, you will: what ittakes toserve like apro. Through discussions, lec- service,wine thenputitallback together todiscover just pitality professional.Inthis workshop, you breakwill down Proper isamustfor service wine any wine, culinary, or hos- $400, 12hours, 1.2CEUs May 27–28, 2013; 12 hours, 1.2CEUs Mar. 7–8, 2013; Skill Level: Foundation A Practical Workshop Service: Professional Wine 9 a.m.–4p.m., St. Helena, CACampus(Greystone), $400, 9 a.m.–4p.m., St. Helena, CACampus(Greystone), 9 a.m.–3:30p.m., St. Helena, CACampus(Greystone), 9 a.m.–3:30p.m., St. Helena, CACampus(Greystone), www.ciaprochef.com

67 FOUNDATION OF WINE COURSES 68

1-888-851-3313 FOUNDATION OF WINE COURSES •Discuss key issuesfacingthe •Discuss industrywine today andpoten- thecostsand calculationsaffectingprice. •Analyze thehistory,•Study structure, andcurrentstatusofthethree- thelatestproduction, sales, anddemographic data •Evaluate market segmentation frombeverage•Identify to luxury wine thedynamicsofglobal businessandthe wine •Discuss alocal winery for•Visit a “cook’s tour” ofthecellar andits theparametersofaging, blending,•Study chemicaladdi- key•Identify piecesof equipment,winemaking including how ismadeandconductasmall-scale,wine •Discuss hands- tial strategiesrequiredfor successinthefuture. the United States. tier systemgoverning the distributionandsaleof in wine from experts who track industry trends. pictureofthe andtheprofit wine various categories. position oftheU.S. it. within competitive landscape.Duringthiscourse, you will: and bringingaproducttomarket ischallengingintoday’s course. Managingthecostsinvolved inestablishingabrand changes thatareaffectingitthesubjectsofthisunique How the business wine works today andthesweeping $795, 18hours, 1.8CEUs June 3–5, 2013; $795, 18hours, 1.8CEUs Mar. 13–15, 2013; $795, 18hours, 1.8CEUs Jan. 7–9, 2013; Skill Level: Foundation Pipeline from Producer toConsumer The Businessof Wine: Understanding the the winemaker. equipment with tions, andlabeling, as well asgovernment regulations. when eachisusedand what itdoes. the juicebecomes wine. lating grapejuice, andtakingfrequent “stem readings” as on fermentationintheclassroomby preparing yeast, inocu- fermentation, cellaring, blending, andbottling. You’ll also: from starttofinish, fromgrape growing throughharvest, background, thiscourseisfor you. You’ll cover theprocess made butdonotnecessarily have or ascientific winemaking If you want toanalyzehow white andredtable are wines $895, 18hours, 1.8CEUs May 29–31, 2013; $895, 18hours, 1.8CEUs Mar. 4–6, 2013; Skill Level: Foundation Winemaking Basics 9 a.m.–3:30p.m., St. Helena, CACampus(Greystone), 9 a.m.–3:30p.m., St. Helena, CACampus(Greystone), 9 a.m.–3:30p.m., St. Helena, CACampus(Greystone), 9 a.m.–3:30p.m., St. Helena, CACampus(Greystone), 9 a.m.–3:30p.m., St. Helena, CACampus(Greystone), •Discuss theintricate lawswine andapproved appellation•Discuss theterroir ofeachregion,•Study as well asitshistory, philos- thestandardsby •Describe which key European are wines inextensive tastings while studyingthe •Participate wine key•Identify regionsofFrance,wine-producing including •Discuss theintricate lawswine andapproved appellation•Discuss theterroir ofeachregion,•Study as well asitshistory, intastingsof fromthroughoutthese wines •Participate abouttwo ofthegreat •Hear capitalsofthe “wine world” Italy’s classicregionsof Tuscany•Discuss (homeofChianti) June 24–26, 2013; 18 hours, 1.8CEUs and classification systemsofeachkeyand classification region explored. ophy, culture, andculinary traditions. evaluated sothat you assesstheminthecorrectcontext. regions from which the areborn. wines important regionssuchastheMosel andRheingau. Valley, as well astheclassic ofGermany’swines most Champagne, Alsace, Bordeaux, Burgundy, andtheRhône Old World. Duringthiscourse, you will: as we study theclassicregionsand fromthe wines isperceivedwine andproducedaroundthe world. Join us The great regionsofEuropehavewine shapedthe way Apr. 1–3, 2013; Skill Level: Intermediate Wine RegionsofEurope I Introduction totheClassic and classification systemsofeachkeyand classification regionexplored. philosophy, culture, andculinary traditions. in thecorrectcontext. European areevaluatedwines sothat you canassess them regions, examining thestandardsby which theseclassic and Porto inPortugal. located ontheIberianPeninsula; namely, inSpain Rioja cess these havewines experienced. and Piedmont(homeofBarolo)theinternationalsuc- European Inthis course,wines. you will: This complementto “Europe I” covers additionallegendary $750, 12hours, 1.2CEUs June 27–28, 2013; $750, 12hours, 1.2CEUs Apr. 4–5, 2013; Skill Level: Intermediate Wine RegionsofEurope II Introduction totheClassic $895, 18hours, 1.8CEUs } Mastering Wine IIprovide astrong foundation inthisarea. skills. Sensory Analysis of Wine, Mastering Wine I, and command ofbasicwinesensoryevaluation andtasting Wine RegionsofEurope Iand/orIImustalready possessa Note: 9 a.m.–3:30p.m., St. Helena 9 a.m.–3:30p.m., St. Helena, CACampus(Greystone), Students enrolling inIntroduction to theClassic 9 a.m.–3:30p.m., St. Hele 9 a.m.–3:30p.m., St. Helena, CACampus(Greystone), Please verify skilllevel before Please verify See pageyou enroll. 6. , CACampus na, CACampus (Greystone), $895, (Greystone), •Identify thekey•Identify enologicaland viticultural techniques thegeography,•Discuss climate, key viticultural areas, and thefactorsthatgive the theirwines styles•Describe and the historywine ofCalifornia,•Study includinghow the thefutureoftheseareasandtheir impactonthe •Assess theregions’ terroir•Evaluate andthefactorsthat give these thehistory of Australia•Discuss andNew Zealand’s wine employed intheregiontoday. other characteristics ofCalifornia. defining personalities. world of wine. region sorapidly achieved itscurrentplaceintheglobal sions thatgive these theirwines stamp. You also: will bepaidtothekeywill and winemaking viticultural deci- as well asCalifornia “originals” suchas Zinfandel. Attention classic varieties suchasCabernetSauvignon andPinotNoir ings, you lookwill atCalifornia’s many of interpretations way ismadearoundthe wine world. Through extensive tast- and its havewines becomeadrivingforceinshapingthe stage asquickly asCalifornia. The state covers vast territory Few regionshavewine achieved prominenceonthe world (Greystone), $895, 18hours, 1.8CEUs Feb. 27–Mar. 1, 2013; Skill Level: Intermediate The CaliforniaIntensive global marketplace. theirwines distinctive character. regions. through thesetwo New World producers. You also: will tial. Inthisin-depthexploration, you’ll take atastetour These exciting regionsareripe newwith andpoten- wine 12 hours, 1.2CEUs dates; Watch www.ciaprochef.com orcall707-967-2568forupcoming Skill Level: Intermediate The Australia andNewZealandIntensive WINES OFTHEWORLDCOURSES 9 a.m.–3:30p.m., St. Helena, CACampus(Greystone), $750, 9 a.m.–3:30p.m., St. Helena, CACampus •Evaluate champagne’s amazing •Evaluate versatility a with wide theprecisedifferencesbetween Champagne •Distinguish Champagne’s uniquegeography,•Study soil, and differentdosagelevels,•Taste toDemiSec, fromExtraBrut allofthedifferenttypeschampagne, fromBlanc •Discuss techniquesfor evaluating champagne. •Practice •Sample wines with Napa Valley with wines hearing •Sample winemakers while dozensof representing •Taste wines various interpretations thediversity ofsoilsandclimateeachthe •Describe thehistory anddevelopment•Study oftheNapa Valley asa variety offoods. and sparklersfromaroundtherestof world. climate, andthetechniquesusedtomake the wine. vintage, vintage, andprestigecuvée styles. and thoroughly examine thedifferencesbetween multi- de BlancstoRosé. shop, you dothatandmore. will You also: will side by side?Inthisexciting, in-depthChampagne work- Have you ever tasted$1,000 worth ofgreatChampagnes 6 hours, 0.6CEUs, $400 May 22, 2013; Skill Level: Intermediate Champagne inDepth ing practices. about traditionalandinnovative viticultural and winemak- Chardonnay as well asPinotNoir andSyrah. of classicgrape varieties suchasCabernetSauvignon and Valley’sdesignated AmericanViticultural16 Areas. region. world-class wine-producing history, andcultureon theregion’s wines. You will: ley ofterroir, winegrowing afocusontheinfluence with Inthiscourse,wines. you studywill the world ofNapa Val- ley hasalsoearnedaccoladesfor a wide variety ofother varied terrain, soils, andclimaticconditions, theNapa Val- ever, itsmanywith viticultural areas, eachcharacterizedby synonymous with world-class CabernetSauvignon. How- For many around the world, theNapa Valley hasbecome $750, 12hours, 1.2CEUs May 23–24, 2013; Skill Level: Intermediate The Napa Valley Intensive 9 a.m.–3:30p.m., St. Helena, CACampus(Greystone), 9 a.m.–4p.m., St. Helena, CACampus(Greystone), www.ciaprochef.com

69 WINES OF THE WORLD COURSES The Washington and Oregon Intensive Skill Level: Intermediate Check www.ciaprochef.com or call 707-967-2568 for upcoming dates; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $250, 6 hours, 0.6 CEUs

Washington and Oregon owe their respective viticultural suitability to the same geologic events of the last few thousand (plus!) years. However, the wine regions of each state otherwise share virtually nothing in common. Oregon’s Willamette Valley is relatively cool and often damp, while Washington’s Columbia River Valley is starkly dry and 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 odd neighbors indeed, yet each is vying to give California and the rest of the world a run for its money. During this course, WINES OF THE WORLD COURSES 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 both states and the resulting impact on wine styles. •Assess the key viticultural and winemaking techniques employed in Washington and Oregon today, and the influence of classic wine regions such as Burgundy. •Evaluate the regions’ interpretations of signature varieties, including Pinot Noir and Cabernet Sauvignon, as well as ris- The South America Intensive ing stars such as Riesling. Skill Level: Intermediate The Bordeaux Intensive Check www.ciaprochef.com or call 707-967-2568 for upcoming dates; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $750, Skill Level: Advanced 12 hours, 1.2 CEUs May 20–21, 2013; 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 producers and wine consumers. But unlike Southern Hemisphere During this in-depth study of what is arguably the world’s competitors such as Australia—whose wine industry deliber- most commercially successful wine region, you will not only ately evolved to meet the needs of export markets—both look at what goes into making Bordeaux, but also study the Chile and Argentina have focused on satisfying domestic history of these wines from their beginnings through the thirst for most of their wine-producing histories. But the creation of the grand chateaux to today. Through extensive secret is finally out and the world has discovered the excep- tastings, you’ll assess the classic Bordeaux varieties and how tional wines now being produced in Chile, Argentina, and they are traditionally combined in blends. In this course, neighbors such as Uruguay. During this class, you’ll: you will: •Study the compelling history of the South American wine •Appraise Bordeaux wines in the context of gastronomy. industry, exploring its unique topographical and cultural •Evaluate Bordeaux wines—both traditional and avant-garde— characteristics. and their distinct styles and personalities. •Taste the range of quality wines being produced, from •Discuss the geography and climate, with particular emphasis familiar varieties such as Cabernet Sauvignon to “signature” on the region’s multiple viticultural areas and their defining varieties such as Carmenère from Chile, Malbec from characteristics. Argentina, and Tannat from Uruguay. •Compare the key enological and viticultural techniques •Discuss high-elevation viticulture and grape-growing condi- employed in Bordeaux today. tions on either side of the Andes Mountains and their result- •Study the region’s complex multiple classification systems ing impact on wine styles and quality. and the laws by which the wines are governed. •Identify the extensive investments in technology and research made in Chile and Argentina, along with the dra- matic evolution of their positions in key export markets.

70 1-888-851-3313 Please verify skill level before you enroll. See page 6. The Burgundy Intensive The Italy Intensive Skill Level: Advanced Skill Level: Advanced May 15–17, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), Aug. 19–21, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $895, 18 hours, 1.8 CEUs $895, 18 hours, 1.8 CEUs

This serious, in-depth examination of one of the world’s The scope of viticulture and winemaking in Italy is far-reach- most prestigious and complex wine regions will make Bur- ing. Through extensive tastings, you’ll compare Italian grape gundy accessible in a way it may never have been before. varieties—from major varieties to regional specialties—and con- Through extensive tastings, you’ll evaluate classic Burgun- sider Italian wines in the context of gastronomy. You will also: dian varietals and discuss why they are never blended. •Study Italy’s wine history, in particular its rise in the modern Through discussions and lectures, you will: era from peasant winemaking to world recognition. •Study the history of the region and how it developed under •Describe the vast range and characteristics of Italian wines. the profound influence of Benedictine and Cistercian •Analyze the highly variable geography and climate of Italy. monks and monastic thinking. •Evaluate the key enological and viticultural techniques •Review the vast range of Burgundy wines from countless employed today as well as historically in Italy. tiny appellations, looking at the characteristics that define •Study Italian wine law and the DOC, DOCG, IGT, and WINES OF THE WORLD COURSES wines from those appellations. Super Tuscan designations. •Analyze the region’s geography and climate, with particular emphasis on its marginal climate and unique soils. The Rhône Intensive •Evaluate the key enological and viticultural techniques Skill Level: Advanced employed today. May 13–14, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), •Discuss the concept of multiple ownership of vineyards and $750, 12 hours, 1.2 CEUs how Burgundy’s classification system works. •Describe Burgundy wines in the context of gastronomy. The Rhône is the source of some of the most sought-after, intense, dynamic wines now coming out of Europe. The Germany and Austria Intensive Through extensive tastings, you’ll evaluate the northern and southern regions of the Rhône and the factors that Skill Level: Advanced make each appellation and its wines unique. In this course, Aug. 26–27, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $750, 12 hours, 1.2 CEUs you will: •Study the Rhône Valley’s history from its beginnings as the Having produced aristocratic wines of legendary status, Ger- first wine region in what is now France. many and Austria are classic wine regions to be sure. Today, •Discuss the Valley’s geography and climate, including the though, both regions are also cutting edge. Surging in popu- miles of riverbed rock that form the soil of Chateauneuf- larity, it’s no accident that German and Austrian wines are du-Pape. being rediscovered at a time when interest in pairing wine •Analyze the enological and viticultural techniques employed with cuisines from around the world is at an all-time high. in the region today, including the controversial use of stems Home to perhaps the most noble of all grapes, the region in winemaking. produces Rieslings of unparalleled character and versatility. •Compare the amazing range of grape varieties grown here, During this class, you will: from well-known varieties such as Syrah and Viognier to •Study Germany’s and Austria’s history as wine producers those that are lesser known, such as Mourvèdre, Grenache, and the evolution of their position in key export markets. Carignan, Roussanne, Marsanne, and Clairette. •Discuss the intricacies of German and Austrian wine law and the classification systems. • Compare the unique geography and climate of each country’s quality wine regions. •Analyze the viticultural and winemaking techniques required 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 less well-known such as Scheurebe.

www.ciaprochef.com 71 The Spain Intensive EXPLORE COFFEE TOO! Skill Level: Advanced Aug. 22–23, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $750, 12 hours, 1.2 CEUs

Spain is now generating waves of excitement over its vinous treasures. Through extensive tastings, you’ll compare the country’s phenomenal older wines (including Gran Reser- vas) to contemporary vintages. You’ll discuss all of Spain’s leading regions—Rioja, Ribera del Duero, Priorat, Penedes, Rias Baixas, and Jerez—as well as many of the up-and-coming appellations, and the factors that make each unique. In this course, you will: •Evaluate Spain’s history as one of Europe’s top wine regions, including the current revolution in Spanish wines and winemaking. •Discuss its impressive geography and climate. •Study the laws by which Spanish wines are governed. •Compare Spain’s amazing range of grape varieties, from well-known ones like Tempranillo, to emerging varieties Coffee Expert: From the Plant to the Cup such as Albarino, and to lesser-known but exciting examples Mar. 20–22, 2013; St. Helena, CA Campus (Greystone), $595 like Palomino and Xarello.

WINES OF THE WORLD AND COFFEE COURSES Aug. 21–23, 2013; St. Helena, CA Campus (Greystone), $595

What began as a wild shrub in upland Ethiopia approximately 2,000 years ago has so proliferated across the globe that it has become the basis of a nearly universal human experience.

To truly understand the path of coffee from ancient tree to rising local star to modern international phenomenon, one must peer into intersecting disciplines such as history, politics, culture, agriculture, plant science, chemistry, physics, economics, and marketing—not to mention the modern art of massaging the beans into a brilliant cup of pleasure!

From raw materials and processing to the aesthetics of coffee tasting to preparation techniques for restaurant and home, this course provides education on: •Coffee history—How did coffee come to be? What his- torical conditions allowed it to flourish throughout the medieval Arab world? •Coffee cultivation—Why is one variety of coffee bean considered 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 great coffee? What are the criteria for great roasting?

This rich, challenging course is taught by illy’s Università del Caffè professors in conjunction with Master Barista Giorgio Milos.

72 1-888-851-3313 Please verify skill level before you enroll. See page 6. WINE AND FOOD PAIRING COURSES Advanced Wine and Food Pairing Skill Level: Advanced Wine and Food Pairing for Chefs Watch www.ciaprochef.com or call 707-967-2568 for upcoming Skill Level: Intermediate dates; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $895, 18 hours, 1.8 CEUs Watch www.ciaprochef.com or call 707-967-2568 for upcoming dates; 2–8:30 p.m., St. Helena, CA Campus (Greystone), $950, 24 hours, California wine country, with its thousands of acres of top 2.4 CEUs vineyards and world-renowned reputation for culinary Why do some matches work magically and how can you excellence, provides the perfect environment for your study tweak food preparation to enhance the overall marriage of the dynamic interaction between wine and food. In this between a dish and the wine served with it? For today’s advanced course, you’ll be at the forefront of new thinking chef, understanding flavor means food and wine flavors as in the pursuit of great matches of wines with contemporary well as how the flavors of each of these natural partners dishes. It is strongly advised that students already have change the other. In this course for chefs and anyone else experience with the fundamental principles of food and with professional kitchen experience, you’ll delve deeply wine pairing. into wine and food compatibilities. Through cooking and In this exciting class, you will: wine-tasting sessions, you will: • Taste and study examples of classical wine and food pairings.

•Analyze wine flavor and evaluate that flavor for its compati- COURSES WINE AND FOOD PAIRING bility with a variety of foods. •Assess how the effectiveness of wine and food pairings is altered by changes in food preparation, cooking tech- •Compare the effect various cooking techniques have on the nique, wine variety and style, vintage, and even glassware subsequent success of a wine and food match. selection. •Participate in wine and food pairings, while focusing on the •Practice the pairing of wines from around the globe with specific elements of interaction between the two. menus influenced by world cuisines and flavors. •Study the flavor dynamics of wine and cheese courses. •Formulate strategies for successful pairings when chiles, •Apply creative ways to improve menu and wine list spices, herbs, and aromatics are used. compatibilities. Please note that this course is conducted in the classroom. No cook- •Discuss how to design successful “winemaker dinners.” ing is involved (no chef’s uniforms/ knives necessary). •Pair wine with Asian, Latin, and Mediterranean flavors, as well as with vegetarian dishes.

Wine and Food Pairing Fundamentals Skill Level: Intermediate Apr. 8–9, 2013; 9 a.m.–3:30 p.m., St. Helena, CA Campus (Greystone), $750, 12 hours, 1.2 CEUs July 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 conducted in the classroom. No cooking is involved (no chef’s uniforms/ knives necessary). It is highly recommended that students enrolling in this class already have command of basic wine sensory evaluation skills. The two-day Sensory Analysis of Wine course provides a strong foundation in this area.

In this course, you’ll practice basic techniques for successful wine and food pairing. You will also: •Distinguish the flavor elements that make up a dish and study the elements that are most important when pairing the dish with wine. •Describe the dynamics behind successful pairings of wine and 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, and bitterness affect wine, and appraise complementary and contrasting pairings.

www.ciaprochef.com 73 74

1-888-851-3313 PROCHEF® TRAINING MATERIALS • • • •Podcast Training •Podcast Educator Plans, Lesson Menu Solutions •Downloadable Solutions Learning Training•Foodservice Guides •DVDs and •Textbooks Workbooks Reinforcement Guides Cookbooks, ManagementCaseStudies, and Training materials from TheCulinaryInstituteofAmerica,including: nary, bakingandpastry, andfront-of-the-house training Start increasing yourbottomlinetodaywithin-depthculi- Invaluable Training Proven Techniques, • ProChef CulinaryEssentials: • ProChef Front-of-the-House andManagement • ProChef BakingandPastryEssentials: will makeyouroperationmore successful.Choosefrom: tools youneedtobuildateamofskilledemployeeswho The CIA’s ProChef Essentialstrainingpackagesoffer the EMPLOYEESCOMPETITIVE ADVANTAGE A ESSENTIALS TRAINING—GIVEYOURPROCHEF www.ciaprochef.com/fbi/packages.html. For allthedetails,includingpricing information,visit make thebestpossibleimpression onyourcustomers. front-of-the-house skillsandknowledgesotheycan Essentials: remember. chocolate showpiecesyourcustomerswilllong preparing pastries,bakedgoods,andsugar detailed methodsandcreative designconceptsfor cooking skillsrequired intoday’s competitiveindustry. solid foundationofknowledgeandfundamental Enhance youremployees’commandof Give yourstaff the Learn • • • • www.ciaprochef.com/fbi/podcasts.html. Podcast trainingtoday! For moreinformation, visit Get your staffexcited abouttraining—check outProChef Calvel, abreadbaker andeducator for morethan60 years. Bread andBaker both healthy andflavorful. The Healthy Palate niques tokeep your customerscomingback. Exceeding Expectations to improve skillsandincreaseproduction. Preparation Basic Kitchen floor, rather thaninaclassroom. but alsotheability totrainlive inthekitchenor onthe ProChef Podcast trainingallows notonly trainingonthego, operation. cast training, you canputitto work in your foodservice an entertainmentdevice. Now theCIA’swith ProChef Pod- Most peoplethink oftheir portablemediaplayer asstrictly WHERE ANDWHENYOU WANT,ON YOURIPOD RIGHT PODCAST TRAINING—GETTRAINING PROCHEF speed. tion offeringsdesignedtokeep you and your staffupto now theCIA isbringing you even moreconvenient educa- Technology hasrevolutionized professionaltraining—and PROCHEF PRO CHEFESSENTIALS ® TRAINING ONDEMAND —Apply the vast knowledge ofProfessor —Discover how topreparefoodthatis —Pick tipsandtech- upservice —Learn techniquesguaranteed —Learn TRAINING MATERIALS Brittles & More DVD $75 •Create a variety of liquid, soft, and firm candies such as BAKING AND PASTRY caramels, nut brittles, dragées, and fondant. •Develop useful candy-making techniques and methods. THE BASIC STEPS OF BAKING BREAD AND LAMINATING DOUGH All DVDs in the Captivating Confections Series contain: DVD $49.95 Recipes You too can produce your own high-quality breads and pas- Each individual DVD combines the recipes included on tries in this two-part series featuring fundamental baking each part of the series, plus an additional bonus recipe for techniques. In the first part of this DVD, you will: egg ganache. TRAINING MATERIALS •Study the 12 steps of bread baking. One-on-One with the Chefs •Examine ingredients and equipment needed for lean Go behind the scenes and obtain even more knowledge doughs. on tempering, molding, blushing, drizzling, and prepar- •Learn the straight-dough mixing method for lean dough. ing cherry-filled chocolates with extended lessons from •Discover shaping and scoring techniques for a variety of the chefs. breads, including round loaves, baguettes, pan bread, and CIA Chef Interviews dinner rolls. Get an insider’s view of the world of confections through in- In part two, you will: depth interviews with CIA baking and pastry instructors. •Learn the proper techniques, key ingredients, and formulas used in producing laminated doughs. SPECIAL! CAPTIVATING CONFECTIONS DVD SERIES •Discover mixing, rolling, and shaping methods for creating DISCOUNT a selection of laminated products, including turnovers and Purchase the three-part DVD series (Filled Chocolates, bouchées. Hand-Formed Chocolates, and Brittles & More) at a •Find out how to evaluate quality in your finished baked discounted price of $200 (a $25 savings)! goods. CAPTIVATING CONFECTIONS LEARNING SOLUTIONS DVD and CD-ROM $250 CAPTIVATING CONFECTIONS SERIES This innovative, comprehensive foodservice learning solu- Filled Chocolates tions package combines the information contained in our DVD $75 existing DVD series—Filled Chocolates, Hand-Formed Choco- •Discover the proper way to melt, temper, handle, mold, and lates, and Brittles & More—along with a CD containing pre- decorate chocolates. and post-evaluation tests, outlined learning objectives, and •Explore the artistry of piping, filling, and sealing chocolates. module instructions for each session. •Learn to create high-quality chocolates. CHOCOLATE DECORATION TECHNIQUES Hand-Formed Chocolates WITH EWALD NOTTER DVD $75 DVD $49.95 •Learn the art of preparing cream ganache and butter In part one of this DVD, Chef Notter teaches you the fun- ganache. damentals of chocolate work, bringing all the information •Discover the finer points of working with chocolate and and techniques together as he: all the steps in making truffles, as well as knackerli and •Explains how chocolate is manufactured and tempered. rochers. •Demonstrates the basics of spraying, cutting out shapes, and using plastic molds and transfer sheets. •Creates bunnies and chicks, a swan, and Valentine and Christmas displays.

Stretch your creativity and build on the techniques you explored in part one. In part two, Chef Notter teaches you how to: •Make chocolate shavings, curls, and cigarettes. •Pipe chocolate to make decorative filigrees and ornaments. •Create several fanciful chocolate pieces—an owl, a rooster, and a hat. www.ciaprochef.com 75 76

1-888-851-3313 TRAINING MATERIALS •Learn thequality standardsfor evaluating •Learn vanilla sauceand thetechniquesandbasicrecipesfor thesestaplesof •Explore helpful tipsonproducing, storing, andevaluating•Gain this bothclassicusesofmeringueas well asinnovative•Learn thetechniquesandpreferred methodsfor creating •Explore •Design andcreatecenterpieces. •Design andtransport finished works. •Store how toblow sugar•Learn andaddcolor andembellishments pull, andpour sugar•Cast, intoa Valentine heart, anEaster sugar toprepareitfor handling.•Boil pastry cream. pastries. fine sauce or aglaze.Inthissection you will: try oftenrelies onthepresenceofanicingor filling, or a The differencebetween aplainbaked item andafancy pas- fundamental componentoftheprofessionalbaker’s art. presentations. common, Swiss-style, andItalian-style meringue. you will: sugar tobothstabilizeandsweeten thefoam.InthisDVD, lightener. Meringues aremadeby enough incorporating Egg whites canbebeatentoafoamuseasleavener or DVD $49.95 MERINGUE, VANILLASAUCE,PASTRY CREAM AND dough, andbagels. $24.95 lava cakes, 1-2-3 cookiedough, pizzacrust, pancakes, pie roux, andstep-by-step for instructions preparingmolten and storage, thickening soupsandsaucesusinggluten-free goods. HighlightsoftheDVD handling includeflour-blend blendstocreatedeliciousunique flour gluten-free baked CoppedgeshowsChef Richard you how toemploy hisfive In thiscompanionto DVD GLUTEN-FREE BAKING to your sugar pieces. And, inparttwo you will: display, anda variety offlower displays. DVD, Chef Notter teaches you theproper way to: basic sugar segmentofthistwo-part technique.Inthefirst The moststunningshowpieces andcreationsstart with DVD $49.95 WITH EWALD NOTTER SUGAR DECORATION TECHNIQUES Gluten-Free Baking (page 86), CIA •A •A variety rack &herb-crusted oflamb, ofrecipes—mustard- controlandtraditionalcuts •Portion classesoflamb, qualitywith and •The yield grades how•Discover topair American lamb all-Americanwith •Uncover American lamb’s versatility asanappealingand how topresentlambrecipesasanentréeor •Learn beer-braised lambshanks, andmany more Highlights oftheaccompanying trainingCDinclude: side dishes. cost-effective offeringinmany styles ofrestaurants. an appetizer. $50 protein. underutilized You will: to better familiarize your studentsand/or staff this with no matter thefoodservice venue. This package helpwill you American lamboffersa rangeofculinarywide possibilities DVD andCD-ROM LEARNING SOLUTIONS AMERICAN LAMBMAKES THE PLATE CULINARY SKILLDEVELOPMENT •Ingredient PreparationandHandling—whippingcream •Ingredient Enhancers—mirepoix•Flavor andmatignon, bouquetgarni Preparation—dicingandchopping,•Vegetable garlicand session. lined learningobjectives, for andmoduleinstructions each $250 andpost-evaluation tests, aCDcontainingpre- with out- DVD—brown, white, tomato, andemulsionsauces—along bines thetraininginformationinour This extended food DVD andCD-ROM LEARNING SOLUTIONS $99.95 THE BASICS OFSAUCE MAKING ation ofsauces. One ofthemostbasiccookingfundamentalsiscre- DVD THE BASICS OFSAUCE MAKING $150 objectives, for andmoduleinstructions eachsession. andpost-evaluation tests,containing pre- outlinedlearning tal culinary techniquesfromour DVD along aCD with This learningsolutionspackagecontainsthe30fundamen- DVD andCD-ROM LEARNING SOLUTIONS BASIC KITCHENPREPARATION do both. 30 fundamentalculinary techniquesguaranteedtohelp you increasing their production—andinthisDVD, you’ll learn All chefs fromimproving canbenefit their skillsand Available inEnglishorwithSpanishsubtitles DVD $99.95 BASIC KITCHENPREPARATION and pan-toasting egg whites, rehydrating beansandfruits, folding, tempering, and clarifyingbutter and sachetd’epices, brines, barbecue, marinades, dry rubs, rooms, peppers, chiles, herbs, artichokes, andasparagus shallot roasting, andtechniquesusingtomatoes, mush- and kitchensoftheCIA, including: and contemporary methodsstraightfromtheclassrooms emulsion, andtomatosauces. ment oftheculinary arts. The DVD covers brown, white, solid foundationknowledge andskillsinthiscriticalseg- Basic KitchenPreparation The BasicsofSauceMaking The service learningsolutions packagecom- service brings you bothtraditional Basics ofSauceMaking will givewill you the •Recipes andtechniquesfor thismethodincluderoasted •Recipes theimportanceofrestingperiod. •Explore how tocreatesaucesfrompandrippings. •Learn knowledge ontheprinciplesofroasting. •Gain for•Techniques broiledsteak andbroiledlemonsole various ways•Explore tocheck for doneness. how andhearty tobroilbothdelicate fish meat. •Examine thebasicsofbroiling. •Study optionsfor thistechniqueincludegrilled •Menu vegetables thetechniquesfor grilling vegetables•Learn andmeat. Discover proper• selection andpreparationoffoodsfor •Properly coated and pan-friedrecipesinclude •Properly tipsonhow toapply proper•Get batterstofoodfor itemsrangingfrom thebasics ofpan-frying vegeta- •Explore sautéed recipesfor thistechniqueinclude veal•Classic the art offinishing, garnishing, glazing, deglazing, •Explore thestep-by-step processofsautéing. •Learn menuitemsincludedinthissectionarebaked•Savory eggs how toselect foodsfor baking.•Learn thebasicsofbakingsavory items. •Examine chicken androastbeef aujus. address thehighheatofbroiler rods. and grilledlambchops caramelizedwith garlicsauce. the grill. vegetables andSouthernfriedchicken. frying. bles tomeatspoultry. scallopine marsalaandtroutmeunière. and platingasautéeditem. and horseradishcrust. ratatouilleandbakedwith salmon asmokedwith salmon Roasting Broiling Grilling DVD $99.95 Dry HeatMethods—Volume 1 COOKING METHODSSERIES Pan-Frying Sautéing DVD $99.95 Dry HeatMethods—Volume 2 Baking www.ciaprochef.com

77 TRAINING MATERIALS Deep-Frying COOKING METHODS LEARNING SOLUTIONS •Study the basics of deep-frying. DVD and CD-ROM $350 •Learn the importance of coating to optimize flavor. This foodservice learning solutions package combines the •Tempura vegetables and breaded shrimp present different quintessential training information from our three DVDs methods of placing food into hot oil. (Dry Heat Methods—Volume 1, Dry Heat Methods—Volume 2, and Moist Heat Methods)—along with a CD containing pre- and Stir-Frying post-evaluation tests, outlined learning objectives, and mod- •Discover the proper cooking sequence for stir-fried items. ule instructions for each session. •Learn the importance of consistency in product size for this cooking method. CULINARY KNIFE KNOWLEDGE SERIES TRAINING MATERIALS •Stir-fried scallops are demonstrated in this section. Knife Care Moist Heat Methods DVD $99.95 DVD $99.95 Learn the essential knowledge for proper knife handling Steaming and care, including: •Specialty Knives—edge types, cutting surfaces, overview of •Learn how to select and prepare foods for steaming. related tools •Capitalize on the health benefits of this low-fat technique. •Safe Knife Handling and Storage •Beef and pork tamales and red snapper en papillote expand •Sharpening/Honing—learn the secrets from CIA chefs on the basic technique of this cooking method. •Sanitation: A Clean Edge—cleaning and sanitizing knives Submersion Cooking Knife Skills •Explore the various methods of submersion cooking. DVD $99.95 •Examine how the cooking liquid enhances the flavor of the menu item as well as the sauce. Maximize profitability and yield through an increased knowledge of knife skills. Discover the fundamental tech- •Examples include sea bass with watercress sauce, poached salmon with dill butter, and corned beef and cabbage. niques and money-saving procedures, including: •The Guiding Hand—learn the different holding styles Braising • Vegetable Cuts—long, diced, shaped, and decorative •Review the fundamentals of this slow-cooking method. •Fabrication—meat, fish, shellfish, and poultry •Discover seasoning and flavoring techniques. •Knife Care Review—sharpening, sanitation, and types •Principles of braising are covered with Yankee pot roast and of knives braised romaine. SPECIAL! CULINARY KNIFE KNOWLEDGE DVD Stewing SERIES DISCOUNT • Review how to select and prepare the equipment for stewing. Buy the two-part DVD series (Knife Care and Knife •Explore seasoning techniques for stewed dishes. Skills) at a discounted price. Only $180 (a $20 savings!). • Learn how to select the proper cooking liquid for the product. •The classic veal blanquette is presented in this section. CULINARY KNIFE KNOWLEDGE LEARNING SOLUTIONS SPECIAL! COOKING METHODS DVD SERIES DVD and CD-ROM $250 DISCOUNT This foodservice learning solutions package combines the Buy the three-part DVD series (Dry Heat Methods— fundamental training information from our two DVDs— Volume 1, Dry Heat Methods—Volume 2, and Moist Heat Knife Care and Knife Skills—along with a CD containing pre- Methods) at a discounted price. Only $275 (a $25 savings!). and post-evaluation tests, outlined learning objectives, and module instructions for each session.

78 1-888-851-3313 GARDE MANGER DVD $99.95

Composed Salads Contrasting colors, flavors, texture, heights, and temperature all play a role in the arrangement of a composed salad. During this segment you will: •Practice techniques for preparing and presenting several kinds of composed salads. •Receive tips for developing your own creations. TRAINING MATERIALS Condiments Condiments are the “workhorse” of garde manger—tart, spicy, or pungent, these items boost the flavor of any dish. In this segment, you will: •Learn the basic recipes for the five most commonly used condiments—mustard, ketchup, chutney, relish, and pickles. •Explore variations on these recipes. •Discover effective ways to use condiments in hors d’oeuvre and appetizers.

Presenting Appetizers and Hors d’Oeuvre In 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—ingredient EDUCATOR LESSON PLANS selection, presentation, and plating and service techniques. If you are a trainer or educator, our foodservice learning solutions Lesson Plans will give you the information you GARDE MANGER LEARNING SOLUTIONS need to conduct effective lectures, demonstrations, and tast- DVD and CD-ROM $150 ings in your classroom or training sessions: This resourceful foodservice learning solutions package Educator Lesson Plan 1 contains information from our Garde Manger DVD series— CD-ROM $49.95 Composed Salads, Presenting Appetizers and Hors d’Oeu- •Olive Oils and Vinegars vre, and Condiments—along with a CD containing pre- and •Cooking with Herbs post-evaluation tests, outlined learning objectives, and mod- •Sautéing, Steaming, Poaching, and Smoking ule instructions for each session. •Exploring Sweeteners and Discovering Cheese THE KNIFE SKILLS SERIES TOOL KIT Educator Lesson Plan 2 CD-ROM $24.95 CD-ROM $49.95 •Dry Heat Methods: Volume 1 (Grilling, Broiling, Roasting, Tools, large and small, are what make it possible for a chef and Baking) to do the job well, and mastering knife skills is one of the •Dry Heat Methods: Volume 2 (Sautéing, Pan-frying, Deep-fry- hallmarks of a professional culinarian. Learning to handle ing, and Stir-frying) knives with proper care and respect is a crucial part of culi- •Moist Heat Methods (Steaming, Submersion Cooking, Brais- nary training. ing, and Stewing) The tool kit CD contains the following: Educator Lesson Plan 3 •Knife Knowledge CD-ROM $36.95 •Knife Skills •Knife Knowledge •Fabrication •Knife Skills •Fabrication

www.ciaprochef.com 79 MENU SOLUTIONS COOKBOOKS FOODSERVICE MANAGEMENT CD-ROM $24.95 FOODSERVICE MANAGEMENT CASE STUDIES Stay abreast of the industry trends with our menu solutions CD-ROM $24.95 cookbooks and start sampling menu items from Latin America and the Mediterranean. Heighten your return on investment and start conducting •Latin American Seafood Cooking: From Mexico to the Caribbean more effective meetings that will enhance your bottom-line results, as you study cases such as those of: •Small Dishes, Big Flavors: Great Tastes from the Mediterranean •City Centre Plaza Hotel PORK: BEYOND THE CHOP LEARNING SOLUTIONS •Greenhill Country Club DVD and CD-ROM $50

TRAINING MATERIALS •Restaurant à la Mode Pork is a popular menu item that is used in breakfast, lunch, RECIPE COSTING...THE BOTTOM LINE entrée, and appetizer menus throughout all facets of the food- DVD $49.95 service industry. This foodservice learning solutions package will assist in educating your students and/or staff about this Uncover the secrets of controlling food costs as you learn popular versatile protein. You will: how to: •Discover the versatility of the “other white meat.” •Price menu items and perform yield testing to determine •Uncover the myths of pork. total recipe cost. •Learn how to use underutilized cuts of pork to lower your •Establish standard recipes and portion sizes. food costs. •Assess weight vs. volume, cost per unit, and edible portion quantity. Highlights of the accompanying training CD include: •What to look for when buying pork RESTAURANT ECONOMICS—UNDERSTANDING •Understanding the underutilized cuts of pork “THE BUSINESS OF RESTAURANTS” •A variety of recipes—pan-smoked pork with mustard arti- DVD $99.95 choke sauce, pork quesadillas with mango salsa, BBQ pork, Presented by Gregory X. Norkus of Cornell University’s Cuban sandwiches, and many more School of Hotel Administration, in conjunction with the CIA, this DVD focuses on the interplay among marketing, operations, and finance and the people who support them— management, guests, and owners. You will: •Examine the fundamentals of restaurant economics. • Learn how to read, interpret, and prepare financial statements. •Understand how to measure and communicate the financial condition of a restaurant. •Discover how to drive a well-executed business plan.

80 1-888-851-3313 •Learn thetechniquesfor openingstillandsparkling wines, •Learn clear on instruction service. wine •Receive thebasicsfor•Discover guidingcustomersinmakingthe contrastingor complementary•Study flavors, textures, and RoomSafety, Sanitation,•Dining andPersonal Hygiene OrdersandCheck Handling •Dessert Order •Seating, Taking, Service, andClearing andthePre-mealMeeting Reservations •Taking •Tray HandlingandBeverage Service SettingandHospitality•Table Basics Your•Improving BottomLine Through Upselling Calculations •Kitchen Service •Wine Sanitation •Front-of-the-House ChallengingGuest •The and selection ofappropriateglasswarefor service. wine the artofdecanting wines, proper temperatures, serving perfect matchoffood with wine. intensity. experience, thisDVD gives you theopportunity to: to emphasizetheimportantrole playswine inthedining dining,Using threedifferentsettings—fine bistro, andpatio— DVD $49.95 THE PERFECTMATCH: WINE AND FOOD $99.95 Exceeding Expectations family-style restaurant, your wait staff from benefit will vice. Whether you operateafine-dining, café, casual, or ples, standards, outstandingser- andpracticesthatdefine This DVD provides acomprehensive lessonintheprinci- DVD CUSTOMERS COMINGBACK KEEP YOUR& TECHNIQUESTO SERVICE TIPS EXCEEDING EXPECTATIONS: $49.95 for improved customer satisfaction.Includes: lish andmaintaincost-controls, standards andcreateservice Implement our back- &front-of-the-housetrainingtoestab- CD-ROM BACK- &FRONT-OF-THE-HOUSE TRAINING TOOLS FRONT OFTHEHOUSE . Lessons include: . Lessons •Learn thetechniquesfor cheesetableside. serving •Learn anunderstandingofthe “quadrant system”•Gain methodof the •Discover way toretrieve abroken or pushed-incork theprocessfor properly decantingred •Examine wine. theproper way•Learn toopen, present, andserve red, •Successful Solutions—View•Successful “healthy” menuoptionsrightoff Protein?—Uncover•Where’s the various sourcesofprotein. &Grains—Study carbohydrates•Carbohydrates sourcesand Fat, BadFat—Explore monosaturated,•Good polysaturated, and You—Discover•Phytonutrients thesources, uses, and Engine—Findouthow thebody usesfoodasfuel.•The TECHNIQUES OFHEALTHY COOKING food and pairing.wine from abottle. white, andsparkling wines. $49.95 During thisDVD, your staff will: tom line. their upselling skills, and, mostimportant, increase your bot- help boost your front-of-the-housestaff’s confidence, polish and techniquescovered in salesisanassettoanywine operation. foodservice The tips A server andknowledge theconfidence toencourage with DVD WINE SERVICE FOR WAIT STAFF Rice, Beyond Sauté, andFruit andBeyond. the following topics—Healthy Beginnings, Beyond Brown HealthyPalate The the menusofsuccessfulrestaurants. grain substitutions. and trans-saturatedfats. substitutions ofphytonutrients. topicsinclude: Mediterranean diet.Specific SchoolofPublicHealth,the Harvard theUSDA, andthe flavorful. The Healthy Palate combinesinformationfrom fresh look athow topreparefoodthatisbothhealthy and The chefs, nutritionists, andresearchers attheCIA take a DVD $99.95 THE HEALTHY PALATE also includescookingdemonstrationsfor Wine Servicefor Wait Staff www.ciaprochef.com will

81 TRAINING MATERIALS Captivating Confections Sweeten Your Proﬁts with Exciting New Desserts

n inventive dessert or sweet treat at the end of a meal can really capture your customers’ imagination and leave Athem with a great impression of your operation. Need some fresh ideas? Look no further than the two newest baking and pastry titles from the CIA: The Elements of Dessert and the second edition of Chocolates & Confections.

82 1-888-851-3313 SKIPPING STONES diagonal wave pattern on the top surface of each piece. Source: The CIA’s Chocolates & Confections: Formula, Yield: Approximately 100 pieces Theory, and Technique for the Artisan Confectioner, 400g/14 oz sugar 2nd Edition 200g/7 oz glucose syrup 200g/7 oz water PEPPERMINT LOZENGES 200g/7 oz molasses Yield: 334 g/11.78 oz 1⁄2 tsp salt 5g/0.18 oz gelatin powder 30 g/1 oz butter 28g/0.99 oz water 11⁄2 tsp baking soda, sifted 300g/10.58 oz confectioners’ sugar Dark chocolate, melted, tempered, for dipping 1g/0.04 oz peppermint extract Combine the sugar, glucose syrup, and water in a Bloom the gelatin in the water. Melt over a warm—not saucepan. Cook to 155 degrees C/311 degrees F, keeping hot—water bath; heat just enough to dissolve the the sides of the pot clean. gelatin so that it is not hot, just melted. Add the molasses and cook to 145 degrees C/293 Combine with the confectioners’ sugar and peppermint degrees F, while stirring constantly. extract, mixing to obtain a dough-like mass. You may Add the salt while the mixture is still boiling. want to add more extract since the flavor tends to dissi- pate when the lozenge dries. It is up to personal taste, Remove from the heat, add the butter, and stir well but it is better to overcompensate for this fact. You may until fully incorporated. also replace the peppermint with other flavors, but they Stir in the baking soda, stirring just until incorporated may taste too artificial. and the mixture is well-aerated. Roll out the dough as thin as possible using a pasta Pour the mixture onto oiled parchment and use an off- machine. Cut the dough into 2.5-cm/1-in squares. set palette knife to spread very lightly to 6 mm/1⁄4 inch Allow to air dry for at least 24 hours, or dry in a dehydra- thick. Allow to cool undisturbed. tor set to 50 degrees C/122 degrees F for at least 2 hours. When cooled completely, break into irregular pieces of Once dry, you may apply a graphic image to the surface desired size. by using a rubber stamp and natural food coloring in a Dip the pieces in the tempered dark chocolate. Before sponge pad. the chocolate sets, use a 3-prong dipping form to make a Source: The CIA’s The Elements of Dessert www.ciaprochef.com 83 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: sTECHNIQUEVIDEOS s2ECIPESLIDESHOWS s0RODUCT)$GUIDEDTOURS s3ELFASSESSMENTTOOLS s.OTESHARING

7ILEYANDTHE7ILEYLOGOAREREGISTEREDTRADEMARKSOF*OHN7ILEYSONS )NC !LLOTHERTRADEMARKSAREPROPERTYOFTHEIRRESPECTIVEOWNERS

84 1-888-851-3313 zine, this istheessentialreference for every seriouscook. of moderntechniquesandclassiccontemporary recipes, recipes thatusethebasictechniques.Covering thefullrange beautifulstep-by-stepwith photography, andfinishing with method at-a-glance, offeringexpert tips, covering eachmethod cooking technique, starting abasicformula, outliningthe with new, user-friendly designthatguidesreadersthrougheach how cooking works. Now, thenintheditionfeaturesanall- skills andstandardsfor quality as well asdevelop asenseof many of America’s topchefs have usedtounderstandbasic INSTITUTE OFAMERICA TEXTBOOKS FROMTHECULINARY relationship andback-of-the-house between thefront- staff. vice, beverage service, andbuilding maintainingagood andgreetingguests,reservations basicservice, table-sideser- asuccessfulfront-of-the-houseoperation:taking running engaging discussions, readers learntheinsandoutsof will andupscalediningestablishments. mid- Through lively and terie kitchenandhow tobestpreparethem. nutritional descriptionsofallthemeatsusedincharcu- kitchen equipment, andingredients, as well astechnicaland also featuresthoroughexplanations oftoolsthetrade, relishes, andkitchensanitation. This professional-level guide terrines, pâtés, sausages, herbsandseasonings, saucesand this rediscovered culinary art:curingandbrining, smoking, The Professional Chef The niques. The text covers every aspectof traditional andcontemporary tech- home cooks who want tomaster both panion for professionalsanddedicated The Art ofCharcuterie $65 Hardcover The Art ofCharcuterie vice, andachieve exceptional resultsin develop andimprove hospitality andser- fessionals canrely ontohelp them At YourService $29.95 Paperback to theProfessional DiningRoom At Your Service: A Hands-onGuide books ofthisdecadeby Named oneofthefive favorite culinary $49.95(available fromiTunes or $75 iPad edition Hardcover The Professional Chef Ninth Edition ® is theclassickitchenreference that www.inkling.com) is a guide foodservice pro- is aguidefoodservice is theultimatecom- Food Arts ® , maga- tion, troubleshootingtables, andnew recipesandformulas. layered candy bars, as well asupdatedtechniqueinforma- bakeshop, packagingandmarketing, and American-style features brand-new sectionsonopeningaprofessional centers, andaeratedconfections. The updatededitionalso sugartalline andnon-crystalline confectionery, jellies, nut for delectable centers, confectionssuchasdairy-based crys- foolproof formulas, step-by-step instructions, and variations cessing, andartisanproduction techniques.Italsoincludes fundamentals asingredientfunctionanduse, chocolatepro- provides detailed guidanceonevery aspectofthebusiness. developing menus, andtroubleshootingproblems, preparing food, managingthediningroomandbeverages, and marketing toplanningevents, organizing service, business, establishingpricing, settingupakitchen, staffing, ples andtechniques, and wedding cakes. and other minidesserts, plateddesserts, decoratingprinci- expanded coverage of vegan andkosher baking, petitsfours step-by-step methodsfor corebakingtechniquesand pies, cakes, chocolates, andconfections.Italsoincludesnew recipes, from yeast breadsandcustardstofrozendesserts, onbasictechniques,instructions along 625with standout tion, thisbakeshop essentialcovers such Just edi- asintheaward-winning first $65 Hardcover NEW! 2nd Edition for the Artisan Confectioner, Formula, Theory,and Technique catering operation.From launchingthe asuccessful ers needtosetupandrun information caterersand would-be cater- This invaluable reference provides allthe $45 Hardcover Successful BusinessOperation Catering—A GuidetoManaginga and desserts. The text offersdetailed to createprofessional-caliber baked goods essential resourcefor anyone who wants This latesteditionof $70 Hardcover and Craft, 2ndEdition Baking &Pastry: Masteringthe Art Chocolates andConfections: Baking &Pastry www.ciaprochef.com Catering is an

85 TEXTBOOKS NEW! Creating Your Culinary Career Exploring Wine Instructor’s Manual Paperback $29.99 Softcover $22.50

A must-have for anyone who wants to Completely updated, this companion to Exploring Wine, 3rd pursue a culinary career, this book is Edition includes lecture outlines, critical-thinking problems, brimming with practical information on and words of wisdom.

TEXTBOOKS everything from choosing an area of spe- cialization to finding the right culinary Frozen Desserts school or training program to landing a first job. Network- Hardcover $60 ing and mentoring tips, insider information on salaries, and insights gleaned from recruiters across the foodservice Offering comprehensive coverage of industry make this a valuable reference for aspiring culinari- ingredients, theory, techniques, and for- ans and experienced professionals alike. mulas, this unprecedented guide explains how to produce the full range Culinary Fundamentals of today’s frozen desserts using both Produced by the American Culinary Federation, with classic and modern methods and provides a thorough foun- text and recipes provided by the CIA. Hardcover $80 dation in every aspect of frozen dessert making. From yuzu sorbet with cotton candy and black sesame seeds to frozen Culinary Fundamentals is a tool that stu- praline parfait with hazelnut mascarpone gâteau, these stel- dents can use throughout their culinary lar creations exemplify the range of frozen dessert possibili- education and certification, as well as ties available today. their career. From the objectives and key terms introducing each chapter to the activities and recipes that round it out, Garde Manger: The Art and Craft of the book is organized to highlight and explain the basic the Cold Kitchen, Fourth Edition competencies of a professional cook or chef. Hardcover $75

NEW! The Elements of Dessert A longtime essential reference for profes- Hardcover $65 sional chefs, this newest edition of Garde Manger provides the most up-to-date Filled with the expertise of Chef Fran- recipes, plating techniques, and flavor cisco Migoya, this book shows you how profiles being used in the field today. The comprehensive to master the essential elements guide covers the broad base of culinary skills needed for (mousses, doughs, ganaches, and more) successful garde manger, detailed information on every- of contemporary desserts before incor- thing from smoked foods to hors d’oeuvre, and cutting-edge porating them into creative finished desserts. It then information on topics like artisanal cheeses and contempo- explores in detail pre-desserts, plated desserts, dessert buf- rary styles of pickles and vinegars, along with approxi- fets, passed desserts, cakes, and petits fours. And its more mately 450 recipes. than 200 recipes and variations cover virtually every technique, concept, and type of dessert, providing a complete Gluten-Free Baking with education in modern dessert making. The Culinary Institute of America Paperback $18.95 Exploring Wine, 3rd Edition Hardcover $65 Thanks to CIA Chef Richard Coppedge, people with gluten sensitivities no longer The third edition of Exploring Wine is the have to give up their favorite wheat- essential wine reference for food and based foods like cinnamon buns, French wine aficionados, students, and profes- bread, pizza, and bagels. This book and the companion sionals. Written by renowned wine DVD (page 76) teach people with celiac disease and gluten instructors of the CIA, this invaluable sensitivities—as well as professionals who want to offer guide thoroughly demystifies wine, from the basics of wine baked goods to customers living a gluten-free lifestyle—how production to the nuances of wine lists, wine marketing, and to bake classic favorites using alternatives to gluten. Fea- wine service. 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.

86 1-888-851-3313 In the Hands of a Chef: Kitchen Pro Series: Guide to The Professional Chef’s® Guide to Poultry Identification, Fabrication, Essential Kitchen Tools and Utilization Softcover $24.95 Hardcover $61.95

What are the essential knives that cooks This user-friendly resource offers practi-

must own, and what are the proper tech- cal information on fabricating chicken, TEXTBOOKS niques for using them? This text offers a complete course in duck, goose, turkey, and game birds. CIA Chef Thomas knife skills as well as guidance on using a wide array of Schneller provides readers with helpful storage information, other kitchen tools and gadgets. It also features advice from basic preparation methods for each variety of bird, and all real-world chefs on choosing, using, and caring for knives, the tools professional and home chefs need to create well- as well as detailed cutting techniques for all kinds of foods. prepared meals from a variety of poultry.

Kitchen Pro Series: Guide to Kitchen Pro Series: Guide to Cheese Identification, Classification, Produce Identification, Fabrication, and Utilization and Utilization Hardcover $61.95 Hardcover $61.95

In this comprehensive resource, CIA In this guide for professionals, CIA instructor John Fischer discusses the Director of Food Purchasing and Store- basic history of cheese, its manufacture, and its incorpora- room Operations Brad Matthews and Buyer and former tion into different cuisines across the dining spectrum. The Farm Liaison Paul Wigsten provide a thorough education text includes details on product identification, availability, on produce, including product identification, seasonality, storage, and flavor profiles for each type of cheese, as well availability, and the farm-to-fork initiative. It also includes as recipes and practical information about purchasing and recipes and covers proper storage methods and utilization utilizing cheese. tactics and preparation techniques.

Kitchen Pro Series: Guide to Fish and Kitchen Pro Series: Seafood Identification, Guide to Purchasing Fabrication, and Utilization Hardcover $61.95 Hardcover $61.95 The Guide to Purchasing offers buyers a Throughout this lavishly illustrated text, roadmap for identifying and evaluating CIA Chef Mark Ainsworth offers profes- vendors, providing the information neces- sional and home chefs a satisfying alternative to meat by sary to help choose the ones who are the best fit. It also educating them about purchasing and properly fabricating helps the buyer understand the importance of staying on top fish and shellfish, as well as basic preparation skills and stor- of ever-changing food industry trends, as well as how to write age tips for the fish kitchen. And the recipes included offer product specifications and make the right decisions when healthy and delicious fish and seafood dishes to add diver- ordering ingredients. More than a reference tool for those in sity to any menu. the field, this informative guide also offers insights into a variety of purchasing options and product specifications. Kitchen Pro Series: Guide to Meat Identification, Fabrication, Math for the and Utilization Professional Kitchen Hardcover $61.95 Paperback $35

In this user-friendly text, CIA Chef From scaling recipes to setting menu Thomas Schneller provides a close prices, this text is a great kitchen refer- examination and explanation of the craft of butchery. This ence for working professionals. Written definitive guide is filled with practical information on pur- by three veteran math instructors from chasing and fabricating beef, pork, veal, lamb, game, and the CIA, the book utilizes a teaching exotic meats. It also includes helpful storage information, methodology based on daily in-classroom practice. The basic preparation methods, and recipes to give professional entirety of the standard culinary math curriculum is cov- and home chefs the information they need to produce well- ered, including conversions, determining yields, costing, primed cuts of meat. purchasing, portioning, and more. Vital mathematical concepts are reinforced with easy-to-understand examples and review questions.

www.ciaprochef.com 87 Modern Batch Cookery been revised to incorporate more whole ingredients, sus- Hardcover $65 tainable foods, and substitution options to keep menus tied closely to the seasons. The text also includes information on Preparing healthy, high-quality food in foodways, seasonality, buying locally, sourcing foods for volume is a challenge for even the most health and nutrition, farm-to-fork initiatives, organics and experienced chef. The more than 200 sustainability, food safety, and special diets such as vegan,

TEXTBOOKS nutritious recipes in Modern Batch Cookery vegetarian, gluten-free, and lactose-free. are designed to yield 50 servings, and cover every meal part and occasion. This all-inclusive guide features chapters on stocks, soups, and SUPPLEMENTAL GUIDES sauces; breakfast and brunch; salad dressings, salads, sand- INSTRUCTOR’S MANUALS wiches, and appetizers; entrées; side dishes; reception Paperback $22.50 each foods; and baked goods and desserts. Covering all the Instructor’s manuals give trainers and instructors everything essentials of menu and recipe development, the text also they need to create highly effective and successful training includes features like conversion charts, a glossary, and full- sessions, including lecture outlines, study questions and key color photos of finished dishes that provide fresh ideas for words, test questions and answer keys, and critical-thinking plating and presentation. problems.

The Modern Café Instructor’s manuals are available for the following titles: Hardcover $65 •Baking & Pastry: Mastering the Art and Craft, 2nd Edition The Modern Café details every aspect of •Catering: A Guide to Managing a Successful Business the launch and management of a mod- Operation ern, upscale café. Packed with profes- •Exploring Wine, 3rd Edition sional guidance and master recipes, this •Frozen Desserts reference by the CIA’s Francisco Migoya •Garde Manger: The Art and Craft of the Cold Kitchen, provides expert advice on café business finances, human Fourth Edition resources, food production, recipe/menu development, •Kitchen Pro Series: Guide to Cheese Identification, décor, and the all-important retail shelf. With nearly 250 Classification, and Utilization contemporary recipes for everything from breakfast pastries •Kitchen Pro Series: Guide to Fish and Seafood Identifica- to artisanal sandwiches to truffles and treats, this is a must- tion, Fabrication, and Utilization have reference for the aspiring restaurateur or café owner. •Kitchen Pro Series: Meat Identification, Fabrication, and Remarkable Service: A Guide to Utilization Winning and Keeping Customers for •Kitchen Pro Series: Poultry Identification, Fabrication, and Servers, Managers, and Restaurant Utilization Owners, 2nd Edition •Kitchen Pro Series: Produce Identification, Fabrication, and Paperback $29.95 Utilization •Kitchen Pro Series: Purchasing This second edition of the most compre- •Math for the Professional Kitchen hensive guide to service and hospitality on the market explores how to address the service needs of •The Professional Chef, Ninth Edition a wide range of dining establishments, from casual and out- •Techniques of Healthy Cooking, 4th Edition door dining to upscale restaurants and catering operations. It covers topics like training and hiring staff, preparation for STUDENT STUDY GUIDES Paperback See prices below service, front-door hospitality, money handling, styles of modern table service, the relationship between the front Study guides provide students with chapter-specific and back of the house, and much more. resources and highlight important information through a variety of study methods, including chapter overviews and NEW! Techniques of Healthy objectives; study outlines, including key terms and objec- Cooking, 4th Edition tives; and exercises and study questions. Hardcover $75 Study guides are available for the following titles: This newest edition of the authoritative •Baking & Pastry: Mastering the Art and Craft, guide to healthy cooking in the profes- 2nd Edition ($35) sional kitchen features the latest informa- •Garde Manger: The Art and Craft of the Cold Kitchen, tion based on the FDA’s new Dietary Fourth Edition ($25) Guidelines for Americans. All of the recipes inside have •The Professional Chef, Ninth Edition ($30) 88 1-888-851-3313 HOW TO REGISTER FOR COURSES COURSE CANCELLATIONS/CHANGES The CIA reserves the right to cancel or limit the size of any BY PHONE: Call 1-888-851-3313 during business hours class and to alter its curriculum, course dates, instructor (8 a.m.–6 p.m. EST). Please have your completed registra- assignments, tuition, fees, and policies. Occasionally, enroll- tion form and gift certificate or credit card information ment for a course is low and it becomes necessary for us to ready when you call. We accept Visa, MasterCard, Ameri- cancel the course. We apologize for any inconvenience a can Express, and Discover. cancellation may cause and will make every effort to BY MAIL: Send your completed registration form and your reschedule the course or make other arrangements for you. credit card information, check, or money order payable to We suggest you make travel arrangements after you have The Culinary Institute of America to: received your course confirmation. In addition, the CIA Accounts Receivable, The Culinary Institute of America reserves the right to alter course times (from a.m. to p.m. or 1946 Campus Drive, Hyde Park, NY 12538-1499 vice versa) up to three weeks before the class start date. BY FAX: Fax your completed registration form and credit Please check our course listings at www.ciaprochef.com for the most up-to-date class information. card information to 845-451-1078. Be sure to include your completed registration form specifying title(s) of course(s), EDUCATIONAL RIGHTS AND PRIVACY date(s), and tuition. Classes fill up quickly, so be sure to reg- The Culinary Institute of America maintains a complete and ister early. Also include housing and uniform information. confidential record of all Continuing Education course activ- VIA THE INTERNET: Log on to our website at ity for each student. We do not release confidential acade- www.ciaprochef.com to register for any of our programs. mic or personal information, except under conditions

permitted by law, without the student’s written permission. AND COURSE INFORMATION REGISTRATION ALUMNI DISCOUNTS An ofﬁcial transcript is available to students within three CIA graduates are eligible for the following discounts: weeks of receipt of a written request to the Senior Director • 10% off Continuing Education courses. Contact Con- of Continuing Education, The Culinary Institute of America, tinuing Education at 1-888-851-3313. 1946 Campus Drive, Hyde Park, NY 12538-1499. • 10% off instructional DVDs and videos purchased for personal use. Contact Video Sales at 1-888-851-3133. TUITION REFUND POLICY • 20% off CIA Masters Collection kitchen products. Visit For all continuing education programs, full tuition is due at www.ciacook.com and use discount code CIALUM849. the time of registration.

• 20% off Spice Islands Marketplace at Greystone Tuition refunds will be based on the date of ofﬁcial with- purchases, in-store or online at www.ciastore.com. drawal through the Continuing Education Registration Sys- • 10% off a meal in the CIA’s public restaurants for four tem. You may be eligible for a partial or full refund based people (including yourself), excluding tax, gratuities, and on the following schedule: alcoholic beverages. Contact Restaurant Reservations at DATE OF WITHDRAWAL REFUND 845-471-6608 (Hyde Park), 707-967-1010 (St. Helena), or 210-554-6484 (San Antonio). At least 15 days prior to start date Full refund 14 days or fewer prior to start date We’d be happy to Please note: Alumni discounts may not be used in con- transfer you to junction with any other discount or promotion. 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 FEE A transfer fee of $25 is applied when changing courses or course dates.

www.ciaprochef.com 89 TOOL KIT COURSE SATISFACTORY COMPLETION Professional tools are recommended for our programs. REQUIREMENTS Continuing Education students may purchase the CIA Students must participate in all exercises and discussions and Masters Collection® Knife Kit at a special price exclu- attend at least 95% of the course to be awarded Continu- ing Education Units from the IACET. sively for CIA professional development students. The kit includes: OBTAINING STUDENT RECORDS •8" Chef’s Knife The CIA maintains student records for seven years. Records •10" Slicing Knife are available five business days after the conclusion of your Continuing Education program. To obtain a copy of your •31⁄2" Paring Knife records, please mail your written request to: The Culinary •Sharpening Steel Institute of America, Attn.: CE Customer Service Depart- •14" Wooden Stirring Spoon ment, 1946 Campus Drive, Hyde Park, NY 12538-1499, or •Chef’s Spatula send via fax to 845-451-1078. Replacement certificate cost: •12" Flexible Balloon Whisk $10 for the first certificate and $ 5 for each additional one, plus shipping. •Peeler •Bench Scraper INSTRUCTOR NON-ENDORSEMENT STATEMENT •10" Offset Metal Spatula Instructors of the CIA do not have any proprietary interest in •Locking Tongs the equipment or products used in our classrooms. The use of products does not imply endorsement. •6-Piece Measuring Spoon Set

REGISTRATION AND COURSE INFORMATION REGISTRATION •Analog Thermometer PHOTOGRAPHY •Cutlery Use and Care Booklet Periodically, photographers will be on campus to take pho- •Backpack with Travel Cutlery Roll tographs that may be used in CIA advertising, publications, or on our website. As a condition of your enrollment, you Retail Price: $507 Your Price: $425 grant The Culinary Institute of America the right to repro- To order a tool kit, Hyde Park students should call the CIA duce, use, exhibit, display, broadcast, distribute, and create derivative works of college-related photographs or video- at 1-888-851-3313. Greystone students should call the tapes that include your image for use in promoting, publiciz- Spice Islands Marketplace (campus store) at 707-967-2309. ing, or explaining the college and its activities. If you don’t want your image used by the CIA in this way, please inform IACET AUTHORIZED PROVIDER Customer Service. The Culinary Institute of America (CIA) has been approved as an Authorized Provider by the International Association for Continuing Education and Training (IACET), 8405 EQUIP YOUR KITCHEN WITH Greensboro Drive, Suite 800, McLean, VA 22102. In obtain- “MASTERS” PIECES ing this approval, the CIA has demonstrated that it com- THE CIA MASTERS COLLECTION plies with the ANSI/IACET Standards, which are widely As you know from years of experience, having the right tool recognized as standards of good practice internationally. As can make all the difference in your efficiency in the kitchen, a result of its Authorized Provider membership status, The your enjoyment of the craft, and indeed, your finished dish. Culinary Institute of America is authorized to offer IACET So why not use products developed and tested by some of Continuing Education Units (CEUs) for its programs that the most experienced and knowledgeable chefs in the busi- qualify under the ANSI/IACET Standards. ness—ACF-Certified Master Chefs?

CONTINUING EDUCATION UNITS (CEUs) The Culinary Institute of America’s Masters Collection® is a One IACET CEU is awarded for every 10 clock hours selection of tools designed with hands-on involvement from (60 minutes = one clock hour) of instructional time in the the college’s faculty of CMCs, so you know they’re of the program. Instructional hours do not include time taken for highest quality and performance. Our product collections coffee breaks, meals, social activities, or business and com- include: mittee meetings. The majority of professional development • Cookware • Utensils programs at the CIA are ﬁve-day classes with 30 contact • Cutlery • Gadgets and Tools hours. These courses result in 3.0 CEUs earned, calculated • Bakeware • Timers, Scales, and Thermometers by dividing the total contact hours by 10. Equip yourself with the right tools for any culinary job. To purchase CIA Masters Collection products, locate a retailer, or learn more, visit www.ciacook.com. 90 1-888-851-3313 ABOUT THE CIA NONDISCRIMINATION STATEMENT An independent, not-for-proﬁt educational organization, The Culinary Institute of America (CIA) is an affirmative The Culinary Institute of America (CIA) has since 1946 dedi- action/equal opportunity employer committed to the princi- cated itself to providing the highest-quality culinary educa- ple of equal opportunity in education and employment. The tion to students at all career and experience levels. CIA does not discriminate against individuals on the basis of race, color, sex, sexual orientation, gender identity, religion, MISSION STATEMENT disability, age, genetic information, marital status, veteran

The Culinary Institute of America is a private, not-for-profit ABOUT THE CIA status, ancestry, national or ethnic origin, or any other pro- college dedicated to providing the world’s best professional tected group or classification under federal or state laws. culinary education. For more information, visit www.ciachef.edu/consumer. Excellence, leadership, professionalism, ethics, and respect for diversity are the core values that guide our efforts. STATEMENT OF ACCREDITATION The Culinary Institute of America is accredited by the We teach our students the general knowledge and specific Middle States Commission on Higher Education, 3624 skills necessary to live successful lives and to grow into posi- Market Street, Phila delphia, PA 19104, 215-662-5000. tions of influence and leadership in their chosen profession. The Middle States Commission on Higher Education is an institutional accrediting agency recognized by the U.S. LOCATIONS Secretary of Education and the Council for Higher Education The Culinary Institute of America Accreditation. 1946 Campus Drive Hyde Park, NY 12538-1499 The Culinary Institute of America at Greystone and The Culinary The Culinary Institute of America at Greystone Institute of America, San Antonio are branches of the CIA, Hyde Park, NY. 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 professional development. Did you know that, in addition to beneﬁting from the CIA’s expert instruction, you are helping to support the future of our industry? Because the CIA is an independent, not-for-proﬁt college, your tuition helps us deliver on our core mission—providing the best professional culinary education to thousands of students each year.

If you’d like to further support CIA students, please visit www.ciagiving.org.

Printed in the USA on environmentally responsible and sustainable paper with fiber originating from well-managed forests meeting SFI wood-procurement standards. Please help reduce waste and support the Earth’s precious resources by recycling this publication and sharing it with others. www.ciaprochef.com 91 The Culinary Institute of America Continuing Education 1946 Campus Drive Hyde Park, NY 12538-1499

For Your Information

COURSES AND TRAINING MATERIALS FOOD BUSINESS UNDER PRESSURE? 1-888-851-3313 RESTAURANT RESERVATIONS Hyde Park 845-471-6608 St. Helena 707-967-1010 Rising costs, staff turnover, customers Sous-Vide Cooking San Antonio 210-554-6484 looking for a consistent, high-quality February 11–15, 2013 THE CRAIG product each time they visit…there San Antonio, TX Campus CLAIBORNE are a lot of pressures in this business. BOOKSTORE Register Now! Hyde Park Implementing precise, temperature- www.ciaprochef.com 1-800-677-6266 controlled sous-vide cooking tech- 1-888-851-3313 SPICE ISLANDS niques in your kitchen can ease MARKETPLACE them. Join us for an illuminating five St. Helena days and find out how. 707-967-2309 WEBSITE www.ciaprochef.com

Hyde Park, NY

St. Helena, CA

San Antonio, TX