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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 sub- scribe to our e-news at www.ciaprochef.com/enews/subscribe.html to ensure you get all the latest updates from Hyde Park.
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  • France Few Regions Can Claim the Fame and Admiration That Burgundy BURGUNDY Has Enjoyed Since the Second Century

    France Few Regions Can Claim the Fame and Admiration That Burgundy BURGUNDY Has Enjoyed Since the Second Century

    France Few regions can claim the fame and admiration that Burgundy BURGUNDY has enjoyed since the second century. Comprised of the Chablis, Côte d’Or, Côte Chalonnaise, Mâconnais and Beaujolais regions, Burgundy occupies a long and narrow stretch of vineyards in eastern France. The critical effect of terroir in Burgundy is expressed in its complex classification system. • Vineyards are divided into separate appellations along terroir France boundaries; the full range of classification levels from broadest to the most distinguished follows: District (e.g. Beaujolais or Chablis), Village (e.g. Pommard), Premier Cru (e.g. Pommard les Rugiens) and Grands Cru (e.g. Clos Vougeot). • As a result of Burgundy’s rules of inheritance, vineyard ownership is quite fragmented, with multiple owners for most crus. The Clos de Vougeot vineyard, for example, is split between 80 different owners. • Though soils vary, clay and limestone predominate in the Côte d’Or and granite is common in Beaujolais. BURGUNDY DIJON CÔTE D’OR GEVREY-CHAMBERTIN CÔTE DE NUITS NUITS-ST-GEORGES CÔTE DE BEAUNE Maison Louis Jadot BEAUNE POMMARD MEURSAULT PULIGNY- MONTRACHET CHASSAGNE-MONTRACHET Taittinger CHAMPAGNE CÔTE CHALONNAISE Marne Marne STRASBOURG PARIS SeineSSeineeine Bouvet-Ladubay Loire NANTES CHABLIS DIJON ATLANTICLANTICC LOIRE Michel Redde Maison Louis Jadot OOCCEANEAN Domaine Ferret BURGUNDY Château des Jacques MÂCONNAIS BEAUJOLAIS LYON MÂCON Loire Rhône Domaine Ferret Loire POUILLY FUISSÉ Rhone Allier ST. AMOUR JULIÉNAS CHÉNAS Château des Jacques FLEURIE MOULIN-À-VENT RHÔNE CHIROUBLES THE CRUS OF MORGON NICE RÉGNIÉ BROUILLY BEAUJOLAIS CÔTE DE Châteaux des Jacques Château d’Aquéria BROUILLY Château Mont-Redon MARSEILLE BEAUJOLAIS MMEEDITERRANEANEDDITITERRANEAN SEA MAISON LOUIS JADOT Beaune, Burgundy, France Property: Founded in 1859, this renowned wine house has grown to control approximately 600 acres of vineyards that include roughly 240 acres of the most prestigious Premiers and Grands Crus of the Côte d’Or.