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

The ProChef Journal

Professional Development and Certification

JanuaryAugust 2013 www.ciaprochef.com

 JOURNAL
TABLE OF CONTENTS Features
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
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. Its 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 were doing in the kitchen, books filled with revolutionary
Registration and Course Information 89
new ideas, or the calculated creativity of many of todays
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 WERE 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? Wed 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
b_barnes@culinary.edu or 845-451-1613
12538-1499
Diana Delonis, directoreducation support
IN PERSON: See a Continuing Education customer
d_deloni@culinary.edu 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
d_kellaw@culinary.edu 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 | JANUARYAUGUST 2013

COURSE CALENDAR
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 dont 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
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 4451.
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 ProfessionalFoundation 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 Rhne 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-
cises and discussions and attend at MAY 20
Sensory Analysis of Wine (p. 67)
least 95% of the course to be St. Helena, CA Campus
San Antonio, TX Campus
awarded Continuing Education Units The Bordeaux Intensive (p. 70)
Exceptional In-Flight Service (p. 56)
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
 COURSE CALENDAR MAY 22 JULY 3
St. Helena, CA Campus St. Helena, CA Campus
Champagne in Depth (p. 69) Certified Wine ProfessionalFoundation 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
(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) Chefs 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
(p. 53) NOVEMBER 18
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. Thats
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.
Of course, this is also the perfect opportunity to take courses at our California or Texas campusand at the same time, experi-
ence the food and wine culture of the Napa Valley and the vibrant flavors that abound in San Antonio.
Thank you for your patience, and for choosing The Culinary Institute of America for your professional development.

4 1-888-851-3313
 Reignite Your

Passion
You got into this industry because youre passionate about food and beverages.
And, luckily for you, in this line of work theres always something excitingstreet food,
sous-vide cooking, frozen desserts, organic wines, artisan craft beersto keep the
flame burning.
Spend a few days at the CIA and inject new energy into your career. Youll stretch
your skills, connect with fellow professionals, and feel that rush of excitement and
discovery all over again.

Courses for Industry Professionals www.ciaprochef.com/programs

Culinary Arts | Baking and Pastry Arts |Wine Studies 1-888-851-3313
Culinary Technology | R&D
Hyde Park, NY | St. Helena, CA | San Antonio, TX

2012 The Culinary Institute of America

 REQUIRED SKILL LEVELS REQUIRED SKILL
LEVELS
Continuing Education courses at The Culinary Insti-
tute of America are designed to provide an opti-
mum learning environment for our students. Daily
learning objectives, learning activities, and key
terms are provided to participants on each day of
their program. Depending on the class, reading
assignments and instructor demonstrations are
also provided.
To assist in choosing the Continuing Education pro-
gram, courses are designated with one, two, or
three symbols, which represent the level of experi-
ence needed for that particular program.
COOKING COURSES
Foundation
Cooking Experience: Minimum of at least six
months in a professional kitchen or foodservice
establishment.
Knife Skills: Knowledge of the proper knife for a
given task; ability to perform various cutsdice,
julienne, paysanne, chiffonade, and brunoise.
Equipment Knowledge: Working knowledge and
application of equipment used in a commercial
kitchen.
Kitchen Terminology: Knowledge of professional
kitchen terms such as the components and ratio of
a standard mirepoix, and the ability to understand
and apply common foodservice terminology.
Intermediate
Cooking Experience: Ability to apply all the basic
working techniques most commonly used in a pro-
fessional kitchen: saut, braise, grill, fry, pan fry,
roast, poach, vegetable, and starch cookery.
Knife Skills: Proficiency in all knife cutsdice,
julienne, paysanne, chiffonade, brunoise, rondelle,
tourn, and batonnetsis imperative and indis-
pensable.
Equipment Knowledge: Proficient with all com-
mercial kitchen equipment and its usage.
Kitchen Terminology: Thorough understanding
of, as well as capability in, product identification.
6 1-888-851-3313
Advanced PROFESSIONAL WINE
Cooking Experience: A high level of work experi- STUDIES COURSES
ence with proficiency in all cooking techniques, Our courses are most effective when matched to
plate presentation, and flavor development and your skill level. Though wine and beverages exper-
balance. tise is difficult to judge, please use the following
Knife Skills: Highly proficient; knowledge of por- guidelines in determining the level of course work
tion control and fabrication. best suited for you.
Equipment Knowledge: Familiar with all equip- Foundation
ment in a commercial kitchenconvection ovens Students should have experience with tasting a
and combi ovens. broad array of wine varieties from different areas
around the world.
Kitchen Terminology: Excellent product knowl-
edge and use of terms for ingredients, equipment,
Intermediate
methods, and finished products.
Students should be comfortable giving a basic
description of wine and its attributes and be
BAKING & PASTRY COURSES
familiar with the names of the worlds major
grape varieties and wine regions.
Foundation
Baking and Pastry Experience: Six months in a Advanced
professional foodservice operation; comfortable Students should be familiar with the worlds major
operating in a professional bakeshop or kitchen. grape varieties and wine regions, possess a basic
understanding of how wine is made, and be familiar
Intermediate with the basics of wine service. Some understanding
of basic viticultural concepts is a plus.
Baking Experience: Advanced professional expe-
rience in baking; familiar with all mixing methods;
basic finishing skills such as piping and icing.
Pastry Experience: Advanced professional experi-
ence in the pastry arts; familiar with all mixing
methods; basic finishing skills such as piping and
icing.
Advanced
Baking Experience: Proficient in all bread mixing
methods, fermentation technology, and dividing and
shaping loaves.
Pastry Experience: Proficient in all mixing meth-
ods; good finishing skills; able to prepare and
assemble cakes, desserts, and pastries; sensibility to
taste, texture, and composition of a finished item.
Gold Standard Innovation

The birth of a great ideapure 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 opportuni-
ties. 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.

2012 The Culinary Institute of America

 Your Intuition Most Likely
Fails You
Curveballs of Sous Vide Cooking Times
By Christoph Milz

hen cooking sous vide, precise and constant

W
temperature control is a major factor that chal-
lenges our intuition about cooking times. Our
experience based on traditional cooking methods teaches us
that timing is extremely critical. To have control to 110th of
a degree in temperature influences dramatically how heat
travels through food and how cooking relates to doneness.
Youd probably guess that its twice as long, but the reality
is that it takes almost 3.5 times as long to reach core. The
time actually required to reach exact core temperature is
5 hours and 36 minutes. Fifty percent of that time is need-
ed to reach the last 1 to 2 degrees of core temperature. In
other words, after 3 hours, your 2"-thick steak will have a
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.

If you still follow me, you will enjoy this additional fact: Size
Size
is a much more important factor in cooking time than type
Lets 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 41 F will rise to 140 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
shorten the cooking time without losing the benefits of pre-
cise temperature cooking or creating food safety risks. The
most important factors to look at are shape of food and
bath temperature.
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 tempera-
ture of 140 degrees Fahrenheit, does it take more time or
less time to cook a 2"-thick beef medallion to the same
core temperature?
The explanation follows a simple rule: The rounder the
food is, the quicker heat reaches the core. Simply think of
a medallion shape as being equally surrounded, and a
steak only cooked from the top and the bottom, but hardly
from the sides, which are a far distance away from the core
(see below).
HOW SHAPE AFFECTS SOUS-VIDE COOKING TIME
These drawings illustrate the distance that heat has to travel
from the outside edges of foods of various shapes to their
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 lay-
ing 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
If it takes 5 hours and 36 minutes to cook a 2"-thick piece
of beef steak at 140 degrees Fahrenheit to a core tempera-
ture of 140 degrees Fahrenheit, how much cooking time
would it shave off to cook the same piece to the same core
temperature in a bath that is set to just +1.0 degree, at 141
degrees Fahrenheit (Figs. 3 & 4)?
This is probably one of the most difficult questions to guess
the answer to. So, let me give you the answer: it reduces the
cook time by 35%, to 3 hours and 40 minutes.
Now that you know what +1.0 degree can save, how much
more do you save by adding one more degree and setting
the water bath at 142 degrees Fahrenheit? The savings by
increasing one more degree is another 8%, to a total of 43%.
Figs. 3 & 4. The effect of a change in bath temperature of just 1 F on cooking time might surprise you.
The Polyscience Sous Vide Toolbox App
The data source for the examples in this article is the
PolyScience Sous Vide Toolbox app for iPhone and iPad
($4.99 from the iTunes store). The Sous Vide Toolboox
offers the following features and benefits:
Based on validated formulas, it helps determine the opti-
mal sous-vide cooking and re-heating time for a variety of
foods at different temperatures.
All data is plotted in graphs to show you the relationships
between time, temperature, and pathogen reduction in
your food.
The Cooking Journal feature points out each event dur-
ing the cooking process and explains details if needed.
Once the process is finished, a timer notifies you about it
via message and audible alarm.
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Conclusion
By reviewing these three interesting examples about sous-
vide cooking times, youd probably agree that sous vide is
the most transparent cooking method. Because of its pre-
cise control, its also highly predictable. The laws of ther-
mal conductivity wont change from case to case, as has
been validated in countless experiments.
These points also demonstrate the fundamental under-
standings we gain by studying the effect of precise tempera-
ture control. It teaches us how important it is to examine
and critically question what exactly happens in each
method and each step of the cooking process.
Christoph Milz is the owner of Contemplate Consulting and former
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.
Instead of providing a limited number of combinations of
foods, sizes, shapes, and temperatures typically found in
time/temperature tables, the Sous Vide Toolbox gives you
a much wider combination of options.
It provides great guidance as to what level of pathogen
reduction occurs at what time, and whether your choice of
temperature and time is considered safe.
Rather than measuring how long it takes to cook food at
different thicknesses (since heat transfer is almost identi-
cal in each protein), the app allows you to calculate the
time it takes at a certain temperature and thickness to
reach core temperature and different levels of pasteuriza-
tion. This removes the guesswork from the process.
 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 its getting, sous vide may
W seem like the industrys next big thing, but the
origins of precise time and temperature cook-
ing can actually be traced back to the Napoleonic Wars of
the early 1800s. Hungry for ways to supply quality food to
the troops, the French government offered a cash prize of
12,000 francs to anyone able to develop an inexpensive
method of preservation. Because of the lack of fresh provi-
sions during the winter months, military campaigns were
limited to the summer and fall, slowing Napoleons ever-
expanding French empire.
Developing Inexpensive Preservation Methods
Eager to help the cause and claim the cash, a pastry chef
named Nicolas Appert began experimenting with cooking
foods in wide-mouth bottles similar to the milk bottles of
the 1950s and 60s. His method involved filling the bottles
with food, sealing them with cork and wax, and then boil-
ing them in water for an undetermined period of time. This
method was very successful as long as the seals did not
break. In 1810, after a decade of experimenting, Chef
Appert submitted his invention and won the 12,000 francs.
He subsequently published LArt de conserver les substances
animals et vgtales (or, The Art of Preserving Animal and Veg-
etable Substances), but it would be another 50 years before
Louis Pasteur scientifically proved that microbes were
responsible for spoilage. While Chef Apperts early meth-
ods were quite revolutionary, the glass bottles were fragile.
This eventually led to the development and patenting of
the tin can. Cans were much easier to transport, but they
were hard to open. Remarkably, it wasnt until 1855 that
Englishman Robert Yeates developed the can opener.
Cryovac Catches On
From an industrial food standpoint, 150 years would pass
until technology advanced enough to change the way food
was packaged and cooked. In the 1960s, the Cryovac divi-
sion of the W. R. Grace Company developed food-grade
plastic suitable for packaging under vacuum. In 1983, spe-
cial bone-resistant plastics were developed, enabling meats
and poultry to be cooked in their original packaging mater-
ial. Restaurants began to see the advantage of this new
technique, and it wasnt long before French chefs Pierre
Troisgros and Georges Pralus devised a method for
wrapping foie gras in plastic wrap and cooking it at low
temperature, greatly increasing its yield and profitability.
Eventually, Chef Pralus went on to collaborate with Cryovac
and has since trained a myriad of chefs in the technique.
Sous Vide as Flavor-Enhancing Technique
At the same time as that collaboration, economist and food
technologist Bruno Goussault submitted a study at an
international frozen-food conference in Strasbourg, France
showing that beef prepared using the sous vide method
had reduced shrinkage, was tender, and, most important,
had a particularly enhanced flavor. Dr. Goussault is cur-
rently chief scientist at Cuisine Solutions, the first large-
scale company in the U.S. with a production line capable
of 130,000 sous vide meals daily. Its clients include Costco,
the United States Armed Forces, and first-class cabins of
American Airlines and Air France, as well as many national
restaurant chains and hotels. In addition, Dr. Goussault has
trained a host of industry leaders, including faculty mem-
bers of The Culinary Institute of America and staff at
Thomas Kellers Per Se and French Laundry restaurants.
The Way Forward
In the past several decades, we have seen remarkable tech-
nological advances in our kitchens. Once relegated to the
lab, hydrocolloids, thermal circulators, vacuum sealers, and
anti-griddles are now here to stay. Evaluating return on
investment and providing education in the use of these
complicated new ingredients and equipment will be
important for chefs and foodservice businesses interested
in staying ahead of the curve. As energy and food prices
increase, costly fuel-burning ovens will be replaced with
solar-powered thermal circulators that use about as much
energy as a light bulb.
As knowledge in these modernist techniques continues, we
become more exacting in our methods and look to the past
to answer the future. As Auguste Escoffier said in 1907,
Cookery will evolve, as society itself does, without ever
ceasing to be an art.
Sources Cited:
Hesser, Amanda (2005): Under Pressure, New York Times
Magazine, August 14
www.appetit-aina.com
www.biography.com/people/louis-pasteur
www.cryovac.om
Professor of Culinary Arts Mark Ainsworth is a 1986 graduate
of the college and is CIA ProChef Level III-certified and an
ACF-certified executive chef. He is the author of The Kitchen
Pro Series: Guide to Fish and Seafood Identification,
Fabrication, and Utilization.
www.ciaprochef.com 11
 Precision Cooking
The Pursuit of Evidence-based Cuisine
By Kyle Connaughton
hats old is often new again in art, fashion,
W
music, and even cuisine. New food trends
many times have their roots in something from
the past and pay homage in interesting ways.
So what is a passing fad and what is a solid technique that
improves the flavor and quality of food in a way that is
economically feasible and allows us to truly evolve as
chefs? Sometimes when we are in the midst of change, its
hard to distinguish our perception from reality. Constant
debate and discussion allows us to look back with more
clarity to understand where we have come from and where
we are going. Not since the nouvelle cuisine movement
have we had such a rapid evolution (or revolution, as some
would define it) in cuisine as we have in the past 10 years.
And in some ways, as the smoke clears from this radical
decade in cuisine, we have gained some valuable lessons
and information that have had a broader application than
was ever intended.
12 1-888-851-3313
ModernOr Not So Much?
While some of the media (food or otherwise) and other
groups have tried to place labels such as molecular gas-
tronomy or techno-emotional on some forms of cuisine,
others have fought a good fight against that. Now that most
of these monikers have come and gone, we can take a
moment to consider: how exactly did we evolve as chefs
from all of this? I would argue quite adamantly that lever-
aging and embracing various precision cooking tech-
niques is our greatest accomplishment from this era of
rapid change. And here is where we also begin to under-
stand how the whats old is often new again adage
applies: these precision techniques that some embrace as
modern marvels in the kitchen are rarely modern at all.
The technique of sous vide is in no way a modern inven-
tion or method at all. Sous vide has been passed through
the culinary wheelhouse several times, often feeling to
some that its like a chain letter resurfacing in a new itera-
tion. From the laboratories of NASA to Swedish hospitals
in the 1960s to the modest kitchens of Holiday Inns in
South Carolina and the not-so-modest Michelin-starred
kitchens of Troisgros with George Pralus and Bruno Gous-
sault, and many stops along the way, the notion that sous
vide is modern begins to disappear.
Other techniques that young and not-so-young chefs see as
part of the modern era of cooking are also not as new as
they may seem. Several of the hydrocolloids that grace the
shelf of any respectable restaurant these days have had
applications for decades in the world of large-scale food
production. Spherification traces its patents back to
Unilever in the early 1950s. Gellan gum, a relative new-
comer that has been in production for just 15 years, was dis-
covered in the 1970s. And, of course, the Irish have been
making carrageenan milk gels for more than 1,600 years
and agar-agar has been a part of Asian cuisines in some
form or another for centuries.
Chefs Need Information
But what is interesting and important to where we are in
cuisine at this particular moment is not necessarily the true
age of a technique some may deem as modern, or the culi-
nary history of a functional ingredient thats currently in
fashionits the new manner in which many chefs approach
their work. Chefs are now looking at food and cooking with
a fresh set of eyes. They want to use these new and inter-
esting techniques and ingredients, and, in the search for
answers, have begun asking themselves and each other
more questions than ever before.
Ive become fond of the phrase evidence-based cuisine,
which I hear often from my colleague, Dr. Chris Loss of
the CIA. Chefs are no longer satisfied with having tech-
niques and ingredients shrouded in mystery, history, and
often fantastical lore or rituals that seem one part alchemy
and one part nonsensical. We want facts, we want informa-
tion, and, most important, we want precision and accuracy.
In other words, we want our cuisine to be evidence-based.
We want to know exactly the right temperature to cook our
duck breast or root vegetable or salmon to yield the right
texture, color, and flavor. So we need to be able to com-
pare that temperature to another, explore the effect of
time, and modify for results we can precisely rely on.
In a culinary landscape full of new ideas, techniques, ingre-
dients, and information, chefs need factsand we need
results that we can understand and replicate. We require a
deeper understanding of whats behind our cooking and
how a change in one ingredient or temperature may affect
another, and, ultimately, our results. We need to be able to
plan and manipulate our results, we need precision, and we
require accuracy.
The Importance of Precision and Accuracy
Making my personal transition from head chef of research
and development for Heston Blumenthal at The Fat Duck
to the world of culinary education and work in the large-
scale, very much non-dining sectors of the industry, I had a
real epiphany that I feel many other chefs have had as well.
And that realization is, that evidence-based cooking
methodology and precision-oriented techniques will allow
us to continually make better and better food in an increas-
ingly more sustainable way, no matter what the application.
Heston Blumenthal is a great chef for many reasons, but
one of the most notable is that The Fat Ducks research is
purely evidence-basedits cuisine is allowed to evolve
when the evidence is presented and evaluated over and
over again. Only when something has gone through the
rigors of proving itself on its own merit, away from person-
al biases and egos, is it allowed to move forward. And only
when those results are able to be replicated precisely and
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
credit to another chef I have had the pleasure to work for
and withSteve Ells, founder and CEO of Chipotle Mexi-
can Grill. Now while Steve and Chipotle are known wide-
ly for their commitment to Food with Integrity, it is the
utilization of many precision-cooking techniques (along
with classic ones) that allow its 1,300-plus restaurants to
showcase high-quality ingredients never before seen in the
fast-casual sector. For Steve, it isnt a matter of being con-
sidered a modern chef; its a matter of using solid, proven
techniques in an accurate way to ensure each guest experi-
ence captures the essence of the true flavors of the food.
The idea of having precise and accurate results is in no
way a modern idea either. Any chef or restaurateur would
attest to their success or failure hinging on this very thing.
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 prod-
uct 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
from the toolbox and ingredient cabinet of large-scale
food producers, we have also adopted their idea of how to
develop and evolve based on evidence and proper
research and development. While this ideachefs moving
in the direction of large-scale food productionon the sur-
face may seem scary, something quite amazing has devel-
oped as a result. We chefs are no longer quietly working
away in solitude in our kitchens. We are making an impact
on the larger food scene by sparking curiosity about what
were doing, and were sharing it with a larger audience
that is clearly and increasingly more interested. Our pro-
duction of food through precision techniqueswith a bet-
ter understanding of the processes involvedis allowing us
to leverage that to consumers.
Going Beyond the Fine-Dining Kitchen
Interest in all things culinary has created a demand for
chef-driven menus and products in hospitals, retirement
homes, limited-service hotels, university dining, and large-
scale food production. And in an effort to satisfy this
demand, chefs are using an increasing number of tools and
techniques from the modern evolution. Many of these
establishments are having their kitchens re-outfitted with
more efficient precision-temperature cooking equipment
such as water baths and controlled vapor technology so
that their guests may enjoy restaurant-quality food prepared
safely and accurately. What once seemed like the domain
of fine-dining restaurant chefs is now becoming the main-
stay of establishments quite far removed from Michelin-
starred kitchens.
14 1-888-851-3313
Evidence-based cooking
methodology and
precision-oriented
techniques will allow us
to continually make
better and better food in
an increasingly more
sustainable way, no matter
what the application.
Freeing Us to Become Better Chefs
While sous vide has been an important technique and plat-
form for chefs to use to become more consistent and accu-
rate, it is just one entry point into the evidence-based world
of precision cooking. There are many other tools, both
complex and simple, designed to help us to obtain our
desired results. In a recent presentation, Christoph Milz, of
the sous-vide equipment manufacturer PolyScience,
expressed his thanks for our consistently referring to sous
vide as precision-temperature cooking. It is, after all, our
ability to control temperatures precisely that prevents us
from having to function as human thermometers during
the crucial moments of cooking that typically occur during
a restaurants busiest times. Precise temperature allows us
to redistribute our focus from babysitting saut pans and
peeking in ovens to other tasks that can makes us more
efficient and able to produce a better product. Whats old
is new again in restaurant kitchens across the world, as well
as in banqueting facilities, health care operations, retire-
ment homes, and quick-serve restaurantsbut with chefs
behind them evolving their cuisine with precision-tempera-
ture cooking tools and techniques.
There are no off days or learning curves in the world of
precision control. Its the precision that allows us to be bet-
ter chefs and that is, after all, what our guests expect of us.
Kyle Connaughton is a consultant to the restaurant industry in
the areas of food technologies and modern cuisine, and the former
head chef of research and development for The Fat Duck restaurant
in England.
 Texture
Contextualizing Novel New Ingredients
Through the Prism of the Traditional Pantry
By Ted Russin, MSc
reamy, thick, syrupy, gelled, chewy, elastic, smooth,
C
napethese are all terms that are used every day in
the kitchen to describe the texture of foods. Con-
sider velvety bisque, a soft and creamy crme brle, or the
elasticity and melt-in-the mouth characteristics of aspicall
of these sensory experiences are intimately related to tex-
tural attributes.
The rise of modernist cuisine has brought with it a growing
focus on food textures and how best to control them
through the use of ingredients often used in industrial food
manufacturing such as sodium alginate, xanthan gum, and
gellan gum (among others). While these ingredients confer
unique functional properties in food applications, they are
all closely related to traditional culinary techniques and
ingredients that impact food texture. A better understand-
ing of food texture in general allows for an appreciation of
the ingredients already in the pantryand provides a per-
spective through which to better grasp the functionality of
industrial food ingredients. At the base of all these culinary
techniques and strategies is the intentional manipulation
and control of the water found in foods.
Most foods are mixtures of four basic families of food mol-
eculeswater, proteins, carbohydrates, and lipidscollec-
tively known as macronutrients.1 While it may not be
obvious, water is often the macronutrient that is present in
the largest proportion, both in solid and liquid foods. Some
ingredients may have similar levels of water but profoundly
different physical propertiessolid raw carrots contain
88.29% water, while liquid whole milk is composed of
88.13% moisture2 (see Table 1). In this particular instance,
the enormous textural difference results from the manner
in which the water is organized in both of these foods. Raw
carrots contain plant cells that include various larger carbo-
hydrates (polysaccharides such as pectin and cellulose),
which provide a three-dimensional solid structure to the
vegetable. In contrast, whole milk contains large proteins
(whey and casein) that minimally structure the water, along
Table 1: The proximate analysis of raw carrots and
whole milk2
Macronutrient Raw carrots (%) Whole milk (3.25% milk fat
with added Vitamin D)
Water 88.29 88.13
Protein 0.93 3.15
Total lipid (fat) 0.24 3.25
Carbohydrate,
by difference 9.58 4.80
with smaller carbohydrates (primarily lactose) that do not
provide a rigid textural infrastructure.
While the manner in which water is organized in an ingre-
dient has a profound effect on its overall texture, this fun-
damental principle also applies to composed recipes where
specific ingredients play a similar functional role in struc-
turing water. In an animal-based stock (chicken, beef, veal,
fish), extracted gelatin adds to the mouthfeel and viscosity,
while in a panna cotta, gelatin helps create the desserts
elastic texture. When thickening a soup or a sauce, the
starch fraction of the flour used in the roux helps create
viscosity, either thick or thin. In preparing crme Anglaise,
the proteins present in the egg yolk denature and create
added viscosity, while in a crme brle those same egg
yolk proteins help create a thick, rich, and cuttable custard.
In all of these recipes, a specific ingredient (gelatin, starch,
or egg yolk) plays a functional role in creating a three-
dimensional order to the water that is present in the dish,
and ultimately is significantly responsible for the overall
bulk texture.
In looking at the control of food textures through the
intentional application of specific food ingredients, the
contemporary use of industrial food ingredients is better
understood and contextualized. While these ingredients
may be new, their overall role and function is well under-
stood and necessary in creating delicious foods. With con-
trol of water, so comes control of texture. When next
confronted by sodium alginate, xanthan gum, or gellan
gum, it is best to step back and think about water and how
it behaves, and ultimately think of these ingredients as
complementary additions to the pantry and toolkit for tex-
tural manipulation, right alongside the traditional staples of
gelatin, flour, starch, and egg yolks.
References
1. Mahan, K. L., Escott-Stump, S. Krauses Food and
Nutrition Therapy12th edition. St. Louis, MO: Saunders
Elsevier, 2008.
2. United States Department of Agriculture National
Nutrient Database for Standard Reference,
http://ndb.nal.usda.gov/ (Last accessed November 15, 2012)
Ted Russin, MSc is director of CIA Consulting. He was previously
an applications scientist with CP Kelco in San Diego, CA and a
consulting expert for Nathan Myhrvolds Modernist Cuisine.
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-
S niques, can affect the overall safety and quality of the
food we serve in our restaurants. One area of partic-
ular concern for sous vide is the hazard of foodborne
pathogens and associated risk of illness and lost business.
Of primary concern among microbiologists is the survival,
outgrowth, and toxin production by anaerobic microorgan-
isms indigenous to the food system. But by better under-
standing the sous-vide process and how it impacts the
diversity of microbial populations that are present on and
in all food, you can both enhance food quality and lower
the risk of pathogens causing illness in your operations.
Taking an ecological perspective on food systems and bet-
ter understanding how microorganisms interact with their
physical and biochemical environment represents a shift in
the scientific approach to microbiology and how we can
address food safety strategies in the professional kitchen.
16 1-888-851-3313
Microorganisms: the Good, the Bad,
the Ugly, and the Ubiquitous
Microorganisms are found everywhere on the planet; they
are the foundation for all healthy ecosystems, and essential
for life. Our own bodies have more microbial cells living in
and on them than we have human cells1, and without
these microorganisms, we would not be able to survive.
Most commensal microorganisms (those that live harmo-
niously with other organisms) protect us from invading
pathogens and convert nutrients from food in our digestive
system into essential vitamins. Microorganisms can convert
raw agricultural ingredients into flavorful nutritious foods
that reflect culture, confer safety, and reduce spoilage.
However, microbial communities are also capable of trans-
forming wholesome foods into vectors for lethal toxins and
illness. For this latter reason we constantly seem to be at
war with thembut we are learning about how to live in a
microbial world, and sous vide presents an interesting and
valuable microcosm of that world.
A small but powerful subset of microorganisms that do not
interact harmoniously with peoplepathogensare targeted
as the enemy. Pathogenic populations of microbes are typi-
cally transient, in that they float around the environment,
being transmitted through the ecosystem and food supply
via soil, farm animals, food production and distribution
systems, etc. These pathogens have many vectors for find-
ing their way into our kitchens, but perhaps the most
important potential carriersand critical control pointsare
our food and our hands. Thats why approved suppliers and
regular hand washing are so vital for lowering the risk of
foodborne disease.
The Cost of Foodborne Illness
Lets start by remembering why foodborne pathogens are a
major concern for the foodservice industry. Millions of
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 cus-
tomers, the impact on human healthas well as on the eco-
nomic health of the implicated foodservice operationcan
be devastating.
Exactly how much damage can microscopic organisms
cause? Based on data from the Centers for Disease Control
(CDC) data, one in every six Americans (48 million people)
will get sick due to a foodborne illness each year.2 Of those,
128,000 people will wind up in the hospital, and 3,000 will
die. And while the value of a human life cannot be quanti-
fied in dollars, the financial cost to a restaurant that has
been identified as a vector for a foodborne disease is mas-
sive and often results in the permanent closing of the opera-
tion. The National Restaurant Association estimates that, on
average, a foodborne illness outbreak costs a restaurant
$75,000 dollars.3 This is an average, and depending on the
lawsuits that result and the identification of the specific
pathogen, the cost can be significantly higher.
So to protect their customers and ultimately sustain their
business operations long-term, culinary professionals need
to take the time to look into the safety issues surrounding
sous vide and make sure restaurant staff members have the
necessary training and safety precautions, as prescribed by
the Food and Drug Administrations Food Code, have been
put in place. Research by the CDC clearly indicates that
formal food safety training, such as ServSafe (which is pro-
vided to all CIA degree program students), is significantly
correlated with less bare hand contact and fewer illness out-
breaks due to norovirus and Clostridium perfringens.4 It is
also worth noting that research suggests that net profits in
restaurant operations can increase from 10 to 29% if sous
vide is properly implemented, due to a decrease in food
waste and a more efficient use of labor. Sous vide provides
an opportunity to enhance food safety training with a focus
on enhancing product quality and reducing food costs.
To protect their customers
and sustain their business,
culinary professionals need
to look into the safety
issues surrounding sous
vide and make sure train-
ing and precautions have
been put in place.
Risks of the Low-Oxygen Environment
Sous vide is the process of placing ingredients in a vacuum
and cooking those ingredients at a range of temperatures
and times that may span the well-defined danger zone.
When we remove the air around a food to create that vacu-
um, we create a low-oxygen or anaerobic environment
that inhibits the growth of many microorganisms that rely
on oxygen to live and replicate. However, this low-oxygen
environment also supports the growth of anaerobic microor-
ganisms, some of which have the potential to be highly
pathogenic or capable of producing extremely lethal toxins
(most notorious is Clostridium botulinum types A, B, E, and
F).5 Approximately 20 cases of botulism are connected to
food each year in the U.S.6 This may seem small, but the
lethality of the botulinum toxin produced is extreme. As
little as 90 nanograms (thats 0.0000000001 grams) of this
toxin can kill a 200-pound person, and 4,000 grams of the
toxin can kill every person on the planet.5
Of course, there are a variety of other microorganisms of
concern to chefs and restaurateurs that also need to be
taken into consideration. But the major concern is with the
anaerobic environment created by sous vide and the risk of
outgrowth of Clostridium botulinum under improper storage
conditions (i.e., storage temperatures above 40F /4.4C for
greater than four hours, at pH levels of 4.6 or higheralso
referred to as low-acid food).5
What You Cant See Can Hurt You
Before we consider the impact sous-vide cooking can have
on the growth and survival of microorganisms in the
kitchen, we need to review some basic microbiology.
Microorganisms are single-celled organisms that cannot be
seen with the naked eye; they require a microscope to be
www.ciaprochef.com 17
 observed. Although this may seem obvious, this is one of
the primary reasons they are so problematic in the
kitchenif we could see them, we would be able to more
easily prevent them from contaminating our hands, cutting
boards, knives, hamburgers, etc. So we have established
hygiene protocols and food safety systems to help minimize
the risk they present, but we can never be sure they are not
present. This is just a fact. There is no zero when we refer
to microorganisms, there are just high and low probabili-
ties that they are present. This is also referred to as relative
risk by epidemiologists who track and study foodborne ill-
ness outbreaks.
Microorganisms in the Kitchen
So theyre always around, but what do they look like when
we get them under the microscope? The microorganisms
that find their way into our kitchens include viruses, para-
sites, yeasts and molds, fungi, and bacteria (see Figure 1). All
of these can cause problems, but viruses and bacteria are
most commonly implicated in foodborne illness outbreaks.
Viruses are the smallest of the microorganisms and are
readily transmitted from person to person and from food
to person. They can easily make their way from an employ-
ee (whether they exhibit symptoms of a viral infection or
not) to the restaurant. The most effective strategy we have
for minimizing the risk of viruses causing problems is hand
washing, proper use of gloves, and using sanitizing sprays.
In the context of sous vide, we need to maintain the same
high standards of hygiene and sanitation as we do for all
food preparation in order to lower the risk of an outbreak
due to viruses or bacteria.
Fig. 1. Types of microorganisms found in food
Bacteriaaerobic Bacteriaspores Fungi: Yeast/Molds
and anaerobic
Fungi: Yeast/Molds Viruses Parasites
18 1-888-851-3313
Bacteria: A Diverse Bunch
As for bacteria, they are quite diverse and are capable of
adapting to a variety of environmental conditions that
might be encountered in the kitchen. Bacteria have a vari-
ety of shapes and sizes, including round (coccoid), rod-
like, and spiral-shaped, In addition to categorizing bacteria
by physical attributes (also referred to as phenotype),
microbiologists have created several other different cate-
gories based on bacterial lifestyle and metabolism to help
get a handle on bacterial diversity. These classifications are
important to understand when developing safe sous-vide
practices for your operations.
At the most fundamental level, we can divide bacteria
into pathogens and spoilage organisms. Pathogens are
bacteria capable of causing foodborne disease when they
find their way into a human host. Spoilage organisms sig-
nificantly decrease the flavor quality of food, but dont
impact safety. Its important to note that spoilage organ-
isms may survive sous vide conditions that are lethal to
certain pathogens.
Bacteria can also be divided into spore formers and
non-spore formers. Spore-forming bacteria are capable
of transforming their normal cells (referred to as vegeta-
tive cells) into spores that are exquisitely resistant to
stresses encountered in the kitchen, such as high and low
temperatures, high acidity, high salt, low moisture, and a
lack of nutrients. Spores dont grow and proliferate in
their spore state. They essentially hibernate, and use this
approach as a sort of escape pod to help them make it
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-
pable of forming spores and died off due to environmen-
tal 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
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
temperature conditions (low, moderate, or high).

Fig. 2. Stages of bacterial growth
Log (# of bacteria)
Time
A is the lag phase, B is the logarithmic phase, C is the
stationary phase, and D is the death phase.
Beneficial Bacteria
There are many other categories of microbes that are fasci-
nating to study, especially if you are interested in ferment-
ing sausages, dry-aging meats, or making kimchee, yogurt,
cheese, wine, or beer. We have learned to harness these
good or beneficial bacteria to create flavors we cannot
develop with our tools and ingredients alone. It is interest-
ing to note that the environmental conditions we manipu-
late to get these microbes to create flavor are the same
ones we control to impede the growth of bad bacteria. This
is why an understanding of the interactions between
microbes and their physical and chemical environment is
critical to enhancing quality and optimizing safety.
Bacterial Growth and Inactivation
Lets take a look at how bacterial cells grow, and consider
why time and temperature are of the utmost importance
when maintaining safe sous-vide practices.
Bacterial cells reproduce essentially by dividing in half. So
one cell becomes two, those two cells become four, four
become eight, etc. This mode of reproduction results in a
pattern of growth that includes four very distinct phases
(see Figure 2):
During the lag phase, bacterial populations are acclimat-
ing to their environment and trying to figure out the
resources (nutrients) and stresses (temperature and poten-
tial toxins) that are in their surrounding environment. At
this early adaptation stage of growth, the bacteria are
dividing slowly.
Once the bacteria have adapted, they begin to grow rapid-
ly in what is referred to as the exponential or logarith-
mic phase. During this phase, bacteria are particularly
susceptible to stress.
Eventually, bacteria reach a population size that is in a
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
concerned with the lag and exponential phases. All of our
safety and sanitation techniques have been developed to
try to keep pathogenic and spoilage bacteria in the lag
phasewe dont want them to get comfortable in the
kitchen. We do this by maintaining low or high tempera-
ture conditions that are inhibitory to growth. Sous-vide
methods allow us to do this with great efficiency and preci-
sion, and when done properly, they can decrease the risk
of bacterial growth in food.
Effects of Temperature and Other Factors
on Growth
So what factors affect the growth and death of bacteria?
Temperature is one. As we increase the temperature of
foods within the range of 41F to 120F, the bacterial
growth curve changes. The lag phase is shortened (the bac-
teria adapt quicker), and the exponential phase is steeper
(the rate of growth increases). So as temperature increases
within this range, certain bacteria are able to reach higher
numbers in a shorter amount of time (see Figure 3). This is
why the Food Code prescribes that we store our foods
below 40F and hold them at temperatures above 120F.
There are other factors that will further help slow down
microbial growth in the kitchen. Salt, sugar, acidic ingredi-
ents, and decreased availability of oxygen surrounding
food will all slow microbial growth. Salt and sugar make it
difficult for nutrients to be absorbed by the cell. Acidic
Fig 3. Relationship between temperature and microbial
growth and survival
Microorganisms grow Microorganisms die more
more slowly at lower quickly at higher
temperatures temperatures
1,000,000
# of microorganisms
100,000
10,000
1,000
100
10
0.1 160F
Hours Seconds
Time
www.ciaprochef.com 19
 Fig. 4. Hurdle approach to enhancing food
safety in the kitchen: combined stresses have a
synergistic effect on microbial inactivation
Temperature + pH + time
on survival
# of microorganisms 1,000,000
Acidic conditions
100,000
10,000
140F
1,000
100
10
Acid + 140F
1
0.1
Time Seconds
ingredients such as vinegar and lemon juice make it diffi-
cult for bacteria to pump nutrients in and pump waste
products out (which then accumulate in the cell and
become toxic to the bacteria). And oxygen is essential for
growth, serving as a shuttle for energy needed for biologi-
cal reactions in the cell.
When you combine these conditions, such as in a piece of
chicken that is flavored with a marinade containing vine-
gar, vacuum packed, and stored in a low boy at or below
40F, you create conditions that are synergistically
inhibitory to microbial growth. This is referred to as a
hurdle approach to ensuring food safety and quality (see
Figure 4). By combining stressful (but sublethal) environ-
mental conditions that inhibit growth, we can slow bacteria
down even more than by using a single stress, such as heat
during pasteurization.
We also see interesting and valuable patterns of microbial
inactivation when we place bacteria under extremely stress-
ful conditions, such as very high heat, high salt concentra-
tions, or highly acidic conditions. Higher temperatures
equate to more bacterial cells being inactivated within a
shorter amount of time. We also observe synergistic effects
on inactivation when we combine lethal stresses together.
So a bacterial population on chicken that is stressed by an
acidic marinade, placement in a vacuum-sealed sous-vide
bag, and heated in a water bath will be significantly more
decreased in numbers than compared to heat alone.
Bacteria of Concern for Sous Vide Operations
Lets take a look at some of the pathogenic microorganisms
that are of particular concern with regard to sous vide, and
consider the cooking and storage conditions that we need to
maintain in order to minimize the risk of them causing food-
borne illness. It is important to note that the majority of the
research looking at the survival and outgrowth of most of
these bacteria has been conducted using animal meat cuts;
very little work has been done on plant-based foods.
20 1-888-851-3313
Clostridium botulinum is an anaerobic pathogen that forms
spores that are highly heat-resistant and capable of sur-
viving for more than 112 hours at 85C/185F. This organ-
ism is capable forming an extremely lethal neurotoxin.
Most of the research conducted on it, and its ability to
form neurotoxins under sous-vide conditions, suggests
that there is a low risk of survival or toxin stability, pro-
vided foods are cooked to 78C/172F for one minute. In
addition, foods stored under proper temperature condi-
tions rarely show growth or toxin production before three
weeks of storage. It is also important to note that this
organism is significantly less likely to grow and produce
toxins at low pH levels (at or below 4.6), which might be
achieved with the use of vinegar or lemon juice.
Bacillus cereus is commonly found in soil and plant foods
and can grow under anaerobic and aerobic conditions.
The organism likely finds its way to the plant from the
soil it originated from, so cleaning your produce thor-
oughly will decrease risk of it causing foodborne disease.
Note that this bacterias spores and the toxins it forms
are very heat stable. The spores can withstand
115C/239F for 11 minutestemperatures not commonly
maintained in sous-vide processing. Therefore, to mini-
mize risk of this organism growing in foods, it is essential
that proper storage times and temperatures for sous-vide
products be maintained.
Listeria monocytogenes does not form spores but is capable
of growing in a wide variety of foods, from vacuum-
packed chicken to soft raw milk cheeses to coleslaw.
Commonly found in soil (so fruits and vegetables are
potential vectors), it is capable of surviving and growing
under aerobic and anaerobic conditions even at tempera-
tures of 5C/41F. It is important to note that pregnant
women, young children, the elderly, and people with
compromised immune systems are at high risk for illness
due to Listeria monocytogenes. This organism is much less
resistant to heat than the previous two, and likely will not
survive heat treatments of 72C/162F for 20 seconds.
Keep in mind that these time-temperature conditions
refer to the entire product being heated. In other words,
the very center of the product needs to reach and be held
at that temperature. The organism is inactivated at lower
temperatures than 72C, but will require longer holding
times at those temperatures.
Lowering the Risk
As we have seen, maintaining proper time-temperature
conditions while cooling and storing sous-vide foods is crit-
ical. What additional steps can chefs take to establish a safe
and effective sous-vide process in your operations?
Obtain a variance. Contact your health inspector and let
them know that you want to obtain a variance for sous-vide
food productionjust as you would if you were going to
serve a traditional steak tartare with a raw egg or sell fresh-
squeezed, unpasteurized orange juice to go. While the tech-
nique of sous vide may be relatively new to restaurant
kitchens, the rules and regulations of the kitchen still apply
and must be followed. And as you well know, the condi-
tions of most variances require maintainingand meticu-
lously documentingthe time-temperature conditions of
storage of the potentially hazardous foods.
Establish an HACCP plan. Since sous vide is a low-oxy-
gen packaged food, you will need to establish an HACCP
(Hazard Analysis and Critical Control Point) plan. HACCP
is essentially a careful and critical analysis of the sous-vide
preparation for each food item, from when the raw product
is received, all the way through storage, rethermalization
(when applicable), and service.
Developing an HACCP plan for your operations is a good
idea (even if youre not using sous vide) because it requires
careful management and surveillance of the many intercon-
nected processes that take place in your dynamic kitchen.
This careful control and analysis can lead to more efficient
use of labor (leveraging human capital), less loss of ingre-
dients, and perhaps even new and innovative flavors. How-
ever, for sous vide, it is absolutely necessary to develop and
follow an HACCP plan.
Implementing your HACCP plan means identifying haz-
ards and ways of minimizing risks associated with those
hazards, as well as performing regular system monitoring
and record keeping to ensure the plan is effective and
being followed.
Train your staff. Providing ServSafe or comparable train-
ing for all employees who handle food is critical. Studies
have shown that restaurants managed by chefs who have
taken food safety training have fewer viral and microbial-
borne illness outbreaks.4
Choose your suppliers wisely. The medium of the chef is
comprised, in large part, of agricultural products: meat, fish,
fruit, roots/tubers, herbs and spices, all of which bring bacte-
ria along with them. We are fortunate to have access to such
a diversity of ingredients and flavors that can be accessed
from around the world, often with the click of a button on
your computer. But along with this complex and expansive
food supply comes the risks of contamination, and the intro-
duction of existing or emerging pathogens. Chefs can play a
critical role in minimizing risks associated with these haz-
ards, by working only with reputable suppliers who follow
good manufacturing practices in order to decrease the risk of
bringing bacterial pathogens into our kitchens.
Continue with current food safety practices. Establish-
ing and enforcing proper hand washing and hygiene proce-
dures is as essential as always.
References
1. Berg, R. (1996): The indigenous gastrointestinal
microflora, Trends in Microbiology, 4(11): 4305.
2. CDC (2012): About Foodborne Illness, Centers for Disease
Control and Prevention. www.cdc.gov/foodsafety/
facts.html (Last accessed September 29, 2012)
3. Garden-Robinson (2012): Food Safety Basics; A Reference
Guide for Foodservice Operators, NDSU Extension Service.
www.ag.ndsu.edu/pubs/yf/foods/fn572.pdf (Last
accessed September 29, 2012)
4. CDC (2012): Studies on Restaurant-Related Foodborne Illness
Outbreaks, Centers for Disease Control and Prevention,
Food Safety Projects.
www.cdc.gov/nceh/ehs/ehsnet/Foodborne_Illness_Out-
breaks.htm (Last accessed September 29, 2012)
5. Ghazala, S. (1998): Sous Vide and Cook-Chill Processing for
the Food Industry.
6. Sobel, J., et al. (2004): Foodborne Botulism in the
United States, 19902000, Emerging Infectious Diseases.
wwwnc.cdc.gov/eid/article/10/9/03-0745_
article.htm (Last accessed September 29, 2012)
Chris Loss, PhD is the director of the Department of Menu
Research and Development at the CIA and teaches culinary science
at the college. Dr. Loss earned his associate degree from the CIA in
1993 and his doctorate, masters, and bachelors degrees from Cor-
nell University in Ithaca, NY.
Additional Resources
Here are several resources to guide you in establishing
food safety procedures for sous-vide operations:
Publications and reports on HACCP food processes from the
Hospitality Institute of Technology and Management:
www.hi-tm.com/html/pubs_reports.html#IV.%20Processes
Provides time and temperature conditions for pathogen
growth based on the scientific literature.
Requirements and guidelines for developing an HACCP plan for
reduced-oxygen packaged foods provided by the NYS Depart-
ment of Health and Human Hygiene: www.nyc.gov/html/doh/
downloads/pdf/rii/rii-red-oxygen-packaging.pdf
Sous Vide and Cook-Chill Processing for the Food Industry,
edited by Sue Ghazala. Contains valuable guidelines for devel-
oping safe, high-quality sous-vide products.
Managing Food Safety: A Manual for the Voluntary Use of
HACCP Principles for Operators of Food Service and Retail
Establishments. U.S. Department of Health and Human Services,
Food and Drug Administration (April 2006).
www.fda.gov/downloads/Food/FoodSafety/RetailFoodProtec-
tion/ManagingFoodSafetyHACCPPrinciples/Operators/
UCM077957.pdf (Last accessed: September 29, 2012)
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

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

22 1-888-851-3313

The third and final custard was not only infused with the
vanilla, but was also layered with the sweet aromatic fla-
vors of cinnamon, nutmeg, and ginger.
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.
Beginning from left to right, lift aluminum container
number one and smell the aroma. Then, using the small
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
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-
ed with sweet foods, creating possible ways of reducing
calories in a dish or recipe. Additional findings confirmed
in part that cultural backgrounds heavily affect the way we
perceive flavor, as the question was asked, Was there any
fruit or vegetable detected in any of the dishes? Remem-
bering that our tasters were from different countries and
cultural heritages, the responses ranged from apples to
pumpkins, based on the tasters past experiences with how
a spice blend is implemented in their native cuisine.
2. Sweetness and Flavor Perception
The second goal was to investigate the impact of sweetness
on overall flavor perception. Using black iced tea infused
with herbes de Provence (thyme, savory, chervil, chives, and
lavender) and a simple syrup (50:50 sugar water solution
reduced by half, i.e., 75 degrees Brix syrup). The guests
were given three cups of tea and a small container of syrup.
The first cup was tasted plain and the question asked
quite simply, What can you taste and what flavor notes
do you perceive? The responses indicated that there were
bitter notes and some perception of herbs present in the
tea; however, not much in the way of detailed ingredients.
The second cup was tasted after two drops of syrup were
added and the results showed a marked increase in the
ability to identify specific herb flavors and also a notice-
able loss of bitterness.
The third cup was tasted after four drops of syrup were
added and the results here showed a loss of flavor, and a
distinct inability to detect specific flavors due to the over-
whelming presence of sweetness.
Exploring the role of
sweetness and its overall
effect on flavor continues
to be as important for
the culinary chef as for
the baker.
We concluded that there must be a balance between sweet-
ness and flavor and that sweetness can indeed overwhelm
flavor. When designing a food, a chef should first focus on
flavor and then use sweetness as the amplifier.
3. Texture and Sweetness Perception
The third goal was to investigate the impact of texture, in
the form of viscosity, on the perception of sweetness. Using
iced coffee made from hot infused grounds and the same
source of sweetness (the simple syrup of 75 degrees Brix),
the samples were presented in such a way that:
One cup of iced coffee was equally sweetened with two
measured drops of syrup.
The second cup was viscosified with xanthan gum to a
nectar-like texture in addition to two drops of our base
syrup sweetener.
The third cup was also viscosified with xanthan gum, but
this time to a thicker, almost pancake syrup-like consis-
tency, in addition to the standard two drops of base
sweetener.
The tasters were asked to describe the impact of viscosity
on the perception of sweetness. When conducting these
exercises, we would often pose additional questions such
as, Does there exist an ideal viscosity in relation to sweet-
ness? and Should beverages vary in viscosity throughout
the daythicker before bed, lighter in the morning?
Following the tasting of iced coffee with equal sweetness
but with varying levels of viscosity, the group appeared
unanimous in their conclusion that an increase in viscosity
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
time of day, and interest in further investigating this sugges-
tion was certainly apparent.
4. Sweetness and Stage of Life
The fourth goal was to investigate whether there is a point
in the human life cycle where the palatability of tastes and
flavors change specifically with regard to sweetness. Our
model system consisted of nothing more than two cheeses,
two fruit jams, and two styles of crackers. The specific
treatments were:
One sample consisting of sharp cheddar cheese, strawber-
ry jam, and a water cracker.
A second sample consisting of Gorgonzola dolce, quince
jelly, and a whole wheat crisp.
Blindfolded, the group was presented with the samples and
simply asked to reflect on what they tasted, its flavor, and
whether either one brought them to a specific point in
their life or if it was one they would recommend for a spe-
cific age group based on the flavor profile.
With cracker-crumbed laps and somewhat sticky, jam-cov-
ered fingers, the group again came to a unanimous conclu-
sionthis time, that the first sample was considered to be a
flavor profile that one would associate with a younger
palate, and the second sample was complex and sophisti-
cated, to which an older, more mature audience might
gravitate. This exercise clearly demonstrates that flavors
can evoke feelings and memories coming from different
times in your life, and so chefs need to be aware of their
flavor and ingredient selections.
5. Culinary Technologies and
Sweetness Perception
Goal five was to investigate whether new technologies that
are now almost commonplace in the professional kitchen
can change the perception of sweetness for better or for
worse. So, using nothing more than ripe cherry tomatoes,
fresh basil leaves, sea salt, and freshly ground pepper, our
tasters were going to once again be called upon to com-
ment on the question, Which sample best delivers the per-
ception of sweetness?
The treatments this time would be:
A cup of raw cherry tomatoes, basil, and pepper, 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
The third sample would again be the same ingredients,
but placed carefully in a vacuum bag and the air
removed in the sous-vide style of cooking. The sous-vide
tomatoes were cooked in a water bath using a thermocir-
culator at a temperature of 195 degrees F for 30 minutes,
and then plunged into an ice bath. The tomatoes, includ-
ing any residual juices, were then placed into small sam-
pling cups.
As the tasting began, comments and observations were
made that the fresh tomatoes fared well, providing a good
balanced flavor profile. The tomatoes that were lightly
cooked on the stove were considered more concentrated in
flavor; however, they came across as somewhat one-dimen-
sional. As the group collectively made its way to the sous-
vide tomato sample, we could notice a change in facial
expression. A combination of excitement and pleasure,
supported by mostly smiles all round, prefaced such com-
ments as wow!, what flavor!, what depth and complex-
ity!, how sweet! and certainly multi-dimensional. The
way in which all the flavors and aromas of the sous-vide
tomatoes were captured using this technology certainly led
to a huge consensus that number three was the sweetest
tomato sample of them all. So we can infer that there are
instances where technology and food can safely enjoy a
symbiotic relationship.
Conclusions
Our journey to explore sweetness has led us to conclude, if
not to confidently suggest, that exploring the role of sweet-
ness, its use, its function, and its overall effect on flavor
continues to be as important for the culinary chef to under-
stand as it is for the baker. Sweetness can do many things
trap flavor, overpower flavor, frame texture, and improve
flavor in partnership with technology.
So the next time youre not sure about the answer to One
lump or two?, ask yourself what sweetness can do for you
and your cooking.
Chef Phil Crispo is an associate professor of culinary arts at the
CIA. He is a CIA ProChef Level III-certified chef, an ACF-certi-
fied executive chef, and a certified hospitality educator.
 Spring Easter Breads
Celebrating the Season
By Lee Ann Adams, CMB, CHE

hen spring bread is mentioned to most bread pared. Eggswhich have long symbolized rebirth, new life,

W bakers, we instantly think of traditional breads

served for Easter festivities, as the season and
the holiday are so closely linked. Throughout history,
and springwere used not only in the dough, but also to
decorate the loaves.

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

www.ciaprochef.com 25
 became commonplace during the time of the Tudors. The
name comes from the practice of selling the buns while
they were still warm and because they had a cross either
cut in or piped with sweet pastry dough across the top. The
cross is a direct reference to the crucifixion of Christ. The
practice of serving the bread, baked on Good Friday, is
rich with superstition. It was believed that these breads
could protect homes from fire and sailors from ship-
wrecks, and generally ward off bad luck.
King cake is braided bread associated with the celebration
of Mardi Gras and/or the Epiphany. Brought to the United
States from France, the king cake is highly symbolic. Its
three braided strands of dough represent the three wise
men who came to see the baby Jesus on the feast of the
Epiphany, and the braid is arranged in a crown shape to
symbolize that Christ is the king of the Catholic faith.
Yellow, purple, and green icing tops the cake, each color
representing one of the gifts of the wise men: gold, frankin-
cense, and myrrh. Within the braids of the bread, there is
often hidden a small figurine waiting to be discovered. The
figure is said to represent the baby Jesus, and the person
who finds it is crowned King Rex of the Mardi Gras party.
Tsoureki, or Greek Easter bread, is a braided loaf of bread
that includes citrus and mahlab, a spice made by grinding
the stone of the mahlab cherry. Mahlab has a rose fra-
grance and a taste of almond paste. The braids of the
tsoureki are shaped into a crown and hold eggs that have
been dyed a deep, vibrant red to symbolize the blood
of Christ.
Cozonac is the traditional Romanian Easter bread. Also
known as kozunak to the Bulgarians and paska to the
Ukrainians, it is very similar in shape and flavor to the
familiar panettone, the traditional Christmas fruitcake of
Italy. Cozonac is baked in a high cylindrical container to
help support the delicate loaf; coffee cans are often used as
a baking pan for these breads. These tall, narrow loaves
contain candied citrus peel and raisins.
Kulich is the Russian version of cozanac, and is distin-
guished by its final decoration. The top of the loaf is glazed
with white icing and the letters XB are piped on top. The
letters are representative of the traditional Easter greeting,
Christ is risen in the Cyrillic alphabet.
26 1-888-851-3313
Babka is the traditional bread of Poland and is baked in a
tube pan or bundt mold. The name of this bread comes
from the shape of the loaf, which resembles a womans
skirtgrandmothers in Poland are also known as babka.
The Colomba di Pasqua is an Italian bread that is the
cousin of the panettone. The dough is very similar in
taste and texture to that of its relative, but contains no
raisins, and is finished with a generous topping of coarse
pearl sugar. The bread is shaped into the form of the
Easter dove.
The list goes on to include Po Doce from Portugal, a saf-
fron-studded loaf. Sardinia has a highly decorated loaf
using bird shapes and the initials BP for Bounal Pasqua,
which translates to Happy Easter.
Keys to Successful Breads
All of these are celebration breads that use the bakers best
ingredients. Often, they also test the bakers skill by adding
a large amount of sugar and butter to the dough. This can
be challenging, as these ingredients interfere with the for-
mation of gluten (the proteins that support the structure of
the loaf), but not impossible. One of the tricks, then, is to
mix the dough without all of the butter or sugar. After the
gluten is developed, the additional butter and sugar can
then be added without harming the loaf. Care must be
taken to keep the dough cool throughout the mixing and
shaping process to ensure that the butter in the dough does
not become too soft to handle.
Another helpful hint is to prepare a spongea mixture of
flour, liquid, and yeastbefore the actual dough is made,
and let it ferment. Because yeast can have difficulty fer-
menting in a dough with a high percentage of sugar and
fat, you have essentially created an environment in which it
is very easy for the yeast to ferment. The already-well-estab-
lished sponge is then added to the enriched dough.
Now that you have a few tips for preparing these traditional
breads, why not add one or more to your spring menu? Its
a great way to celebrate the season with your customers.
Certified Master Baker and Certified Hospitality Educator
Lee Ann Adams is an associate professor in baking and pastry arts
at the CIA.
HOT CROSS BUNS
Yield: 3 pounds of dough (2 dozen two-ounce rolls)

FOR THE SPONGE:

8 ounces bread flour
9.5 ounces milk, 85 degrees F
0.5 ounce yeast, dry

FOR THE DOUGH:

18 ounces sponge (from above)
3 ounces eggs
0.75 ounce honey
3 ounces butter
12 ounces bread flour
3 ounces sugar
0.5 teaspoon allspice
0.5 ounce salt
6 ounces currants
2.5 ounces candied lemon peel, fine dice
Zest of 1 lemon
Hot Cross Buns Topping (recipe follows)
Apricot jam or glaze, as needed
Preheat oven to 375 degrees F.
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.
W
Some people also believe that wine is a gift
from nature. Because of this close relationship
of wine with earth and climate, many people carefully
consider the natural factors in wine production when
choosing a bottle to drink. In other words, in addition to
the taste and style of wines, many wine lovers also ques-
tion how the grapes were farmed and how the wine was
produced. Because biodynamic wine farming is one of
the practices that some wine drinkers value highly, we as
food and wine professionals need to understand the prin-
ciples behind the practice.
Everything in the Vineyard Matters
Biodynamics is not a new movement. It has, in fact, been
practiced in many countries since its promotion in the first
part of the 20th century by Austrian scholar, philosopher,
and social reformer Rudolph Steiner. Mr. Steiner didnt
exactly create a new way of farming; rather, he defined an
already existing one and helped solidify biodynamics legit-
imacy. Biodynamic agriculture takes long-term, sustainable
approaches to farming. It is a method of organic farming
that emphasizes the holistic development of and interrela-
28 1-888-851-3313
tionships between the soil, plants, and animals as a self-sus-
taining system. In other words, biodynamics views every
part of the whole as essentialevery part of the farm, or, in
the case of viticulture, every part of a vineyard. So the vines
are as important as the soil and the climate and the water
and the animals and the microorganisms, as are all of their
relationships to one another.
Biodynamic vs. Conventional Farming
This approach to agriculture is different from conventional
farming. Simply put, in a conventionally farmed, non-
organic vineyard, a farmer may see crop yield as the priori-
ty. He will do everything, including using herbicides and
pesticides, to maximize yield at the risk of the health of
other elements like the plant and the soil. Biodynamic agri-
culture, on the other hand, employs an approach that
works to promote the health of all of the elements that
affect the vineyard. At the very core of the biodynamic
principle is integration.
Mike Benziger and his family own the Demeter-certified
(more on that later) Benziger Vineyards in Sonoma Coun-
ty, CA. Mike, who penned the foreword for one of the most
definitive books on biodynamic viticulture, Biodynamic
Wine, Demystified by Nicholas Joly, further explains the
approach. Biodynamics is, at its core, an energy manage-
ment system. When practiced rightly, it brings a dynamic
balance to the land, enabling the winegrower to realize the
maximum potential for that vintage, he says. This is
because a vine tended under these conditions becomes
more than a plant responding to stimuli; it becomes a
super-sensitive life form with the ability to order and orga-
nize energies that manifest themselves as varietal character,
place, vintage, and even intentionality.
Biodynamic Farming Practices
Viticultural farming practices commonly used in biody-
namics include:
Utilizing fully organic applications.
Eschewing all unnatural chemicals.
Composting.
Planting symbiotic cover crops.
Integrating beneficial animals, birds, and insects in the
vineyard.
Using recycled and recovered water.
Managing the vineyard with the cycles of the seasons and
solar system and with the phases of the moon.
In biodynamics, every day of the year aligns with a fruit,
root, leaf, or flower day. This calendar represents how all
plants grow and develop according their relationship to
the Earth and the entire constellation system. Again,
more than anything, it demonstrates how the components
of the natural world always have been and always will be
deeply connected.
Becoming Certified Biodynamic
There are specific wine regions where biodynamic viticul-
ture is common. Regions like Alsace in France and the
Wachau in Austria have higher numbers of certified biody-
namic vineyards, although this is gradually changing as
more and more wine producers recognize the benefits and
positive results in biodynamic wines.
The organization that regulates and certifies biodynamics in
commercial industries is Demeter. Interestingly, in addition
to vineyards, Demeter certifies many agricultural products,
including coffee, tea, dairy, fruits, vegetables, nuts, grains,
and livestock. Not surprisingly, the standards for Demeter
certification are very highin the case of viticulture, the pro-
posed vineyard must already meet the standards for USDA
Organic Certification. This process can often take years to
accomplish; after all, changes to most farming practices sim-
ply take considerable time to implement.
Yet more and more grape growers around the globe are
taking the time and making the effort to learn these prac-
tices and transition into biodynamic viticulture. In some
cases, they were already practicing organic viticulture, and
moving towards fully biodynamic integration felt like the
right next step. Owners Bob and Louisa Lindquist of Qupe
Vineyards in the Santa Maria Valley appellation of the
Central Coast of California instinctively knew that their
vineyard would thrive with biodynamics. Indeed, they have
been making wines for three decades, and have seen vine-
yards and tasted wines produced with both conventional
farming methods and full organics and biodynamics. They
understood their land, they were familiar with biodynamics,
and they believed that it was the right thing to do for the
future. After years of farming organically, they converted to
full biodynamics gradually and were certified by Demeter
in 2009.
Grown with a Generous Spirit
The wines of Qupe Vineyards are always full-flavored, bal-
anced, and delicious. They also benefit from a spirit of gen-
erosity among biodynamic wine growers around the world,
many of whom have shared their expertise with the
Lindquists. For example, Bob remains grateful to Steve
Beckman of Beckman Vineyards (also located in the Cen-
tral Coast) for encouraging him to go biodynamic and for
teaching him best practices.
After all, committing to biodynamics is just thata long-term
commitment. It is simply easier to grow grapes by unnatural
manipulation. But grape growers who see and taste the beau-
ty in biodynamic viticulture are generous types; they care to
share and aspire for all to live in harmony.
Christie Dufault is a wine and beverage instructor at the CIA at
Greystone in St. Helena, CA. She holds an Advanced Certified
Wine Professional credential from the CIA, is a Certified Hospital-
ity Educator, and was named Best Wine Director by San Francis-
co magazine while working at Quince restaurant.
CERTIFIED BIODYNAMIC PRODUCERS OF NOTE
Beckman Vineyards, Santa Ynez Valley, CA
Benziger Vineyards and Winery, Sonoma, CA
Bergstrom Vineyards, Willamette Valley, OR
Bonterra Vineyards, Mendocino, CA
Ceago Vineyards, Mendocino, CA
Domaine Marc Kreydenweiss, Alsace, France
Grgich Hills, Napa Valley, CA
Nikolaihof, Wachau, Austria
Quivira Vineyards, Dry Creek Valley, CA
Qupe Vineyards, Santa Maria Valley, CA
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,

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

30 1-888-851-3313
Paul: It became clear how important the collaboration
process is for leadership. This was a big eye-opener for me,
sparking the possibilities of true professional inclusion in a
culinary environment.
During the first module, you met with several Hudson
Valley farmers and a distiller. What impact did these
discussions have?
Brian: Hearing from these artisans firsthand about the
challenges they face in maintaining superior products
inspired me to reach out to our produce vendor and con-
firm that we were sourcing local products. I clearly saw the
benefit of reinvigorating that farm-to-table connection with-
in my organization, even introducing a farmers market at
our facility.
Do you have a different or broader view of innovation
as a result of the program?
Ida: I learned not to stay on a straight path, but instead
take the turns, open new doors, and think outside the box.
Its clear to me now that my job as a leader and culinarian
is to help those I mentor to succeed and to help them dis-
cover who they want to be, just as I continue my own jour-
ney of learning and growth.
George: Innovation, I now understand, is a multi-step
process that requires collaboration, teamwork, and discus-
sion from those involved in a project. Allowing for this time
and energy has become critical in my own work as a culi-
nary manager and mentor.
What changes have you implemented in your own
organizations since CEIP?
Paul: From a leadership perspective, Ive been able to
improve our decision-making process through the imple-
mentation of greater team collaboration.
Ida: Ive focused more of my time on training, yielding
many positive results. Were constantly working on new
recipes to make them healthier, and I now work more
closely with our marketing and communications manager
to share these healthy steps were taking with the public.
Occasionally, I refer to my CEIP notes for inspiration, and I
realize that Im actively using the knowledge I gained. Then
I become energized to do more!
George: The information I gained has helped me perform
my job better. As a result, Im committed to identifying one
major learning experience each year that directly relates to
the topics we covered in CEIP.
Brian: Im striving for our organization to be consistently
excellent, a concept our class found inspiring in our visit
with Chef Michael Anthony at Gramercy Tavern. Were
holding more staff meetings to share customer feedback,
resulting in increased accountability throughout the organi-
zation. Weve also implemented recipe modifications to
significantly reduce the sodium levels in our soups, intro-
duced Meatless Mondays, and launched a new sustain-
able seafood initiative aimed at supporting local fisheries,
meeting the medical centers sustainability efforts, and
delivering wellness to patients and staff. Id like to attend a
class of this caliber twice a yearfor the rest of my career.
For more information, visit www.ceipinfo.com.
Sue Sorensen Lee is a Minneapolis-based public relations consul-
tant who works with Hormel Foods and the CIA on CEIP.
CEIP DEFINED
The Culinary Enrichment and Innovation Program is a rig-
orous course of study created for proven culinary profes-
sionals by The Culinary Institute of America and Hormel
Foods. It is the only professional development program to
offer graduate-level management and leadership training
designed specifically for chefs.
Sixteen commercial and non-commercial chefs from across
the country are selected during an open application
process and invited to attend. Curricula for the four mod-
ules are constantly evolving to best reflect the changing
practices, trends, and philosophies of the industry. Here
are the current modules and a few of their highlights:
Flavor Dynamics and Exploration
An examination of global flavors and cooking methods
Visits to Hudson Valley organic farms and a distillery
Discussion of passion, commitment, and marketing from
the farmers perspectives
A Contemporary Approach to Health and Wellness
Healthy cooking tastings and demonstrations
Adapting chefs favorite recipes to be more healthful
Leadership and Innovation
Closed-door sessions with chefs at Per Se, Oceana,
Gramercy Tavern, and Aureole to discuss innovation
Presentation/discussion about changing traditions with
CIA alumnus John Doherty 78, former executive chef at
the Waldorf-Astoria
Management case studies
Menu Research and Development
Meetings with a cultural sociologist at the University of
California, Davis
Trend presentations
Production of protocepts, with tastings and feedback
from a CIA/Hormel panel
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

W
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
tor 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 suc-
cess. 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 todays 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 bethe appropriate edge? Odds are youve already got some kind of website, whether
its a converted, no-cost page through services like Wix or
Weve 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 youre using your site effectively depends on
currently exist, and steps up your social media gameall
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 infor-
mation? Or:
While not meant to be exhaustive, this list provides a good
baseline to reference, whether youre just getting started or Have you included various forms of media, like music,
looking to maximize what youve 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 theyll continue to have some staying

32 1-888-851-3313
 Have you posted other information that makes the con-
tent more intriguing, such as FAQs about your policies,
biographies of your staff, the option of making reserva-
tions at your establishment, ways to order and/or pur-
chase your product, or assorted links of interest?
Its become an expectation that your web address is as
important as your physical address when doing business. As
such, everything from choosing the right domain name to
how your site is built and updated bears consideration.
Make sure that whatever you do, it works for you!
One We Love: www.frenchlaundry.com
And, if youre an educator, in addition to utilizing whatever
learning management system (LMS) your school has cho-
sen, dont forget to give your students the opportunity to get
to know you as a culinary professional in addition to the
person with whom they interact in the classroom. If youre
prohibited from having a personal (but still professional)
website as part of your teaching contract or relationship,
make sure you add value to your LMS by sharing your
teaching philosophy, posting your CV, including photos, or
interacting with your students in a way that enriches the
experience for all.
One We Love: moodle.org
2. Facebook
With more than 950 million users as of August 2012, the
range and impact of Facebook is undisputed. You can have
Facebook friends the world over and share your picnic
photos or political leanings with anyone, anywhere, in sec-
onds. But are you using it just to connect via a personal
page with known contacts, relatives, and interesting
strangers? If so, you might be missing out on one of the
easiest ways to build a following and advertise your busi-
ness for free: creating a Facebook page for your fans and
supporters to Like. After all, every time someone clicks
the Like button on your Facebook page, they have not
only pledged their support or endorsed you and your prod-
ucts, they have also notified all of their own Facebook
friends that theyve done so, and your product will now
appear in the news feed of all of their friendspotentially
reaching an influencer somewhere across the globe. This is
awe-inspiring, but it doesnt need to be difficult.
In fact, in order to facilitate ease-of-use for this application,
Facebook has developed its own step-by-step guide on how
to build a business or professional page. In this guide, the
application itself selects the information most likely to be
important, and intuitively provides specific tips on how to
maximize the effect of your page based on the answers you
provide to pre-populated questions. All you have to do is log
into your personal account and select the option to Create a
Pagethe application will walk you through the rest.
As an example of why this is so important, or, in case you
have any doubts about the impact, just remember that the
number of users was more than 950 million and, of those,
more than 49 million have Liked one particular brand of
one popular soft-drink alone. According to social media
influence and analytics firms, food and beverage compa-
nies tend to dominate the market for fan loyalty. As with
websites, the expectation of a Facebook page has shifted
from option to necessity, so consider this an easy way to
share information, post photos, and interact with your cus-
tomers, clients, and fans!
One We Love: www.facebook.com/imbibe
3. Blogs, WordPress, Tumblr, and Other
(Non-Micro) Writing Sites
Current blog statistics seem to point to shorter and short-
er means of communication, many of which yield some
interesting questions about the ways we communicate
electronically.
For example:
Why phone when you can text?
Who uses e-mail regularly outside of business dealings?
Why are professional bloggers becoming more and more
specialized?
When did we become completely comfortable obtaining
our daily news in 140 characters or fewer?
However, while there are relevant applications that capital-
ize on the shortening of communication patterns from the
written toward the visual, in the culinary world, the blog
remains an important and useful tool. Recipes are shared,
questions and reviews are posted, and research is devel-
oped. In fact, one blogger we know, a Cornell mathematics
alum named Antonio Tahhan, turned his blog from a
hobby into a professionally crafted posting of recipes, sto-
ries, and amazingly annotated mise en place photos. His
blog served as the foundation for a Fulbright Scholarship
and accolades including an Ignite keynote presentation
and an invitation to Washington, DC to discuss his experi-
ences in a congressional hearing. Of his blog, named Olive
Juice, he writes, My blog is an extension of my homemy
www.ciaprochef.com 33
 kitchen. Its 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 its a consistently timed interval and or engage students,
youre 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
imagesnot that those arent 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.
One We Love: www.antoniotahhan.com/blog/
showcasing innovation
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 dont take yourself too seriously or
impact of whats been described as the worlds ability to
laugh too loud. When youve only got 140 characters, you
text message itself.
want to use them well (#makeitcount)!
While its difficult to predict what might ultimately become One We Love: @FMigoya
a top-trending topic in Twitter, there are some fairly stan-
dard tips that all the How To user manuals seem to sug- 5. Instagram, Flickr, Hipstamatics Big Show,
gest. Weve listed eight of them belowand in keeping with
and Other Related Photo-Fun Sites
the Twitter model, included some suggested keywords and
Whether youre an avid photographer or you are the kind
hashtags to remember, whether youre 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 dont let the follower think youve 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 whats 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 focusdont 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, youre sharing a
reader know something that completes the story, such as
moment, surebut youre also inviting the viewer to put
where those eggs came from, or what music youre listen-
that moment into context, and this builds interest and
ing to when you filet tonights entre (#makesense,
engagement with the subject at hand. Your viewer cant
#makeanimpact, #makeitfun).

34 1-888-851-3313
help but think about what happened before and after that
photo was taken, and with images from the culinary world,
that means an investment in the image and the image cre-
ators intent. For example, view the photos below from
Antonio Tahhans blog and then ask yourself:
What happened after this photo was taken?
What else is included in this dish?
Is it delicious?
Am I hungry?
If youre anything like us, the answer to that last question
is, Yes!
Picture sites are powerful. They inspire and captivate. And,
thanks to the advantages of digital technology, even
mediocre photos can look spectacular. For example, the fil-
ter effects of web and smartphone applications like Insta-
gram and Hipstamatic allow you to customize your images
with tones, themes, and colors that work for you. Addition-
ally, following Instagram users and Flickr slideshow cre-
ations is not just fun, but also informativeand given the
nature of culinary pursuits, we enjoy checking out new
posts, albums, and users every week.
One We Love: thewanderingeater on Flickr
(www.flickr.com/photos/hellokitty893112/)
One We Love: @richardblais on Instagram
6. Viddy, vYou, YouTube (and its Clones),
and Other Video Sites
Odds are youve seen something on YouTube, even if you
have yet to post a video. But if you are thinking of making
the video web work for you, make certain you practice good
video recording and editing practices. Its better to have
zero videos on the web than to have even one awful one.
Consider YouTube, which lets any member upload 15 min-
utes of unique content and allows its most trusted members
to upload videos of up to 12 hours in length, provided
video quality is not compromised. The average video
length is roughly six minutes. If youre just getting started,
think about what you could do with a regular six-minute
opportunity to provide free video content to your clients,
customers, and fans. The possibilities are endless, so focus
on what will be clear, reinforce your message, and spark
interestand check your comments section to make sure
its handled appropriately and feedback is given. Even a
negative comment can turn into an opportunity for positive
self-promotion if handled promptly and correctly.
Now, what about vYou or Viddy? Both provide either short
or micro-video hosting for people seeking to engage in a
video medium that goes a bit beyond the passive experi-
ence of watching YouTube. vYou lets you receive questions,
be notified by e-mail or text, and answer at your leisure, as
long as your video response is two minutes or less. Its users
and administrators will also post random questions for the
entire vYou community to consider (Whats your favorite
beverage? or How could we end world hunger?), and
everyone can respond on his/her vYou site in the form of a
video blog. There are sponsored groups, network links,
and follower options, and what was once a small beta pro-
ject has evolved into a highly marketable medium.
Viddy is the newest on the scene, offering 15-second clips
that have the kinds of filters written into the software that
make the video quality look far more professional than it
actually is. Savvy marketers are using the 15-second spots
to highlight something they might have otherwise posted
to Twitter, offer a special discount or promotion, provide
specialized content to followers and fans, and build
sequential marketing experiences based on a theme. The
energy drink provider Red Bull is using Viddy to reinforce
its brand by capitalizing on a hot trend in the sports
worldparkour. The company is sponsoring an athlete as
he travels from one extraordinary natural landscape to
another, performing awe-inspiring activities while wearing
his Red Bull T-shirt.
www.ciaprochef.com 35
 So, could 15-second videos of the vegetables being harvest-
ed for tonights specials at your restaurant provide as much
impact as a manifesto on the importance of sustainability?
Could the addition of those fresh vegetables to the saut
pan excite the visual and auditory palates as much as read-
ing the specials on a menu board? Absolutely.
One We Love: @redbull (Be sure to check out Ryan Doyles
parkour in India clip)
7. Etsy vs. PinterestPlus PunchFork,
FoodSpotting, TasteSpotting, and
All the Rest
You may have heard that Pinterest is addictive. You may
even be an avid user yourself. But are you using it to its
best advantage in business or the classroom? Even if you
answered yes to that question, weve got some suggestions
to consider.
But first, to be completely fair, as popular as Pinterest is,
the Etsy movement might well have been its launch pad.
With Etsy, the intent is to support buying direct from the
supplier (or crafter, designer, repurposer, baker, jewelry
maker, and so on), hunt for vintage products, or hire extra-
ordinary talents. And while the function proved to be
extremely valuable (dont underestimate this for your own
business!), the content on Etsy set itself apart by maintain-
ing standards that were consistently slick, attractive, hip,
fun, and a little bit quirky. In fact, it still isand proof of
the sites 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,
but one common message is that your Pinterest boards
should capture and celebrate your style more than your
product. In the culinary world, that means not just posting
photos of the food you offer, but also images that show the
aesthetic, the community, the land of origin, the culture
being shared, and so on. Make sure youre also tapping
into the large and growing market of food-specific imita-
tors and clones like Tastespotting, Foodspotting, or Punch-
Fork. In addition to wonderful images, these sites offer
recipes, reviews, links to Yelp pages, and cross-referential
links throughout the web and the world.
One of our CIA degree students recently discovered that
these tools can be not only fun, but also invaluable when
youre 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 imagesand 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
amazed, and when he tried the food-specific sites, he found
nine more recipes and, thanks to FoodSpotting, was able to
locate precisely where in the world he might order the
dishes and the regional variations he might find there. And
all of this took less than 10 minutes.
One We Love: No Reservations: 100 food spots visited by
Anthony Bourdain (on FoodSpotting)
One We Love: Any one of the several thousand that features
the CIA
What Are You Waiting For?
So despite the myth of the digital native, and regardless of
what some might claim to be the optimal age for a career in
managing social media, the truth is that the wisdom of expe-
rience, a sense of perspective, and an approach thats in
accordance with your mission are the three greatest
resources youll need when rounding out your web presence.
Beyond that, the best rules you can follow when using any
of these tools are simple: Keep it fresh! Keep it true!
Keep it fun!
Andi Sciacca is the manager of faculty and instructional develop-
ment and the director of the Center for Excellence in Teaching and
Learning at the CIA. She was previously an adjunct instructor for
the CIA, the City University of New York, and the State Universi-
ty of New York. Contact Andi at a_sciacc@culinary.edu.
SOCIAL MEDIA RESOURCES
If you would like to learn more about how to use
social media to your advantage, we encourage you to
check out any of these resources on the web:
SmartBrief on Social Media
Mashable
Ragans PR Daily
PR Newswire
Just-Food
Fast Company
Social Media Examiner
MediaPost Publications
ProChef SmartBrief Brings You the
Culinary News That Really Matters
With ProChef SmartBrief, you can scan all the latest industry news in one conve-
nient package thats 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.
Sign up today at www.smartbrief.com/cia
 The Story of
Storycellars
Professional Wine Studies Success

his is the story of how the CIA Wine Immersion

T
changed the lives of two talented women. Two cre-
ative professionals from Los Angeles who followed
their decades-long passion for wine to the CIA, launched a
business in the Napa Valley, and were nominated for a
prestigious award just six months later. This is the story of
Amy Weber, CWP (above, left) and Kaethy Kennedy, CWP
(above, right)and Storycellars, their video production,
wine trailer, and graphic design firm.
It was such kismet that Kaethy and I met, says Amy.
After 20 years of editing movie trailers, I was burned out.
I had quit my job and was freelancing when the opportuni-
ty to take the Wine Immersion came up. Ultimately, my
interest in wine surpassed my interest in movie trailers.
So they headed north to the CIA at Greystone in July 2011,
and dove right into the programtasting wines in the Rudd
Center, walking the vineyards, and talking with winemak-
ing industry icons. It wasnt long before they had

A Serendipitous Pairing
The Idea for a Business
Not long ago, Amy and Kaethy didnt 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, Theres a
tainment industryand both had a keen interest in wine.
story to tell, says Kaethy. People dont 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
opening a wine shop or something, we could apply the
skills we already had to the field of wine, says Kaethy.
Video is the one thing that gives a tangible connection, a
personal connection, to the winemaker, and thats what we
wanted to do.
It All Started with the
Rutherford Dust Society
After earning their CWPs in September, Kaethy and Amy
used the connections they made through the Wine Immer-
sion to land their first client. We hit the ground running,
Kaethy says. Our first video trailer, for the Rutherford
Dust Society, was ready for their anniversary in February
2012. The Rutherford video really showed people what we
were capable of; it was the one that opened doors for us.
Soon the pair was busy creating a time-lapse video to pro-
mote the opening of French Blue, a new restaurant in St.
Helena. Our work with the French Blue opening led us to
Charles Krug Winery, Kaethy says of their growing Napa
Valley client list. Every job begets another connection.
Theres really a sense of community here.
Amy adds, It has given us credibility; we can really talk
the talk.
The women are also effusive in their praise for the instruc-
tion they received in the program. The passion of the
instructorsit was to the point where you felt like you were
in a church sometimes, says Amy. Not to mention their
knowledge and their desire to impart that knowledge to
their students. And people are so supportiveour instruc-
tors from the CIA continue to check in with us.
You cant go wrong with Wine Immersion, she continues.
I cant speak highly enough of itthe instructors, the cur-
riculum, the people you meet. It was a true gift.
People still cant believe that we left our movie marketing
careers behind to start over in the wine industry, says
Kaethy. So far, so good!
To learn more about Storycellars and view some of the companys
work, visit www.facebook.com/storycellars. For more information
about Wine Immersion and earning a Certified Wine Professional
credential, see pages 6466.

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 teamthe co-

founders plus Creative Director Wendy Schwartz (Amys
partner) and Director of Photography/Post Production Tim
A TASTING OF STORYCELLARS
Kennedy (Kaethys husband)and beyond. Today, the firm
brings in talented editors and graphic designers Amy and
SATISFIED CUSTOMERS
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
Pahlmeyer was named a finalist in the 2012 Wine Spectator Calistoga Ranch
Oakville East
video contest, and their Rutherford Dust Society earned an Charles Krug Winery
Odette Estate
Honorable Mention. Coombsville AVA
Pahlmeyer
Domaine Carneros
Wed Like to Thank The Culinary Institute PlumpJack Winery
Kaethy and Amy are quick to attribute much of their suc- Franciacorta Consorzio
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 youre really doing is sitting across the table
from Doug Shafer tasting library wines. Wine Immersion
puts you into that worldyoure 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?

The competition is here to stayand that means you need culinary www.ciaprochef.com/prochef
professionals on your team who can take on any challenge the industry serves up. 1-888-367-7131

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

ProChef CertificationThe Standard for Excellence

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 wasnt 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 wasnt all that enthusiastic. Our company was
encouraging us to go, but I had graduated from a good
culinary program at The Greenbrier and I didnt really feel
I needed to get certified, he says. I thought ProChef
would be easy. But what I was expecting was not what I
gotProChef was culinary higher education, in one of the
most professional environments Ive 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
years, Chef Kelly says. ProChef definitely pushed me out
of my comfort zone and the process exposed some weak-
nesses of mine. Level II got me back in line and then I was
determined to do Level III. I came into Level III with a
much better attitude. I wanted to score perfect across the
board and push myselfit wasnt about just getting the cer-
tification. I understood the value of culinary education and
how important it is to nurture your abilities and expertise.
Getting Inside His Head: ProChef Critiques
That included honing his skills as a culinary competitor.
ProChef certification isnt just about cooking, it is also
food safety, sanitation, and organization, Chef Kelly says.
I got called out if my knives werent properly sharpened
or my jacket wasnt pressed, and there was not the smallest
detail or garnish that was left unnoticed in the critiques.
The ProChef judges really dialed in on the flavors and
picked them apart. I had that in my mind when I was writ-
ing my menus for the ACF competition. When I won
Southeast Region Chef of the Year, it was those critiques
that rang and rang in my head.
The ProChef experience prepared him for more than just
the actual cooking part of the ACF competition. Ive always
been told that culinary competition begins with the very
right up front, what is expected of you. I got back to the
ACF officials and judges quickly and efficiently with what
they requested, and with no spelling or grammar errors in
my e-mails, just as I had to do for my ProChef advisor.
Inspired to Improve
Ultimately, it was the ProChef instructors and judges com-
mitment to the culinary arts that inspired Chef Kelly.
Continuing your education and getting a little better every
day is what is important, and they really stressed this, he
says. What I took away from the ProChef experience is to
be professional, be respectful, honor the craft, and be the
best you can every day.
I I thought ProChef would be easy.
But what I was expecting was not what
I gotProChef was culinary higher
education, in one of the most professional
environments Ive ever been in.
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
 PROCHEF CERTIFICATION PROGRAM PROCHEF CERTIFICATION PROGRAM
PROVIDING THE PATH FOR YOUR CAREER SUCCESS
CIA ProChef Certification is the only program for chefs
based on validating specific skills in culinary arts, person-
nel management, and financial administration, each at a
level correlating to career stages.
HOW CAN YOU BECOME CERTIFIED?
Submit an application: Mandatory classes are not required for
ProChef Level I or II Certification. Simply call our Customer Ser-
vice Office at 1-888-851-3313 or 845-452-2230, or visit
www.ciaprochef.com for more information.
Select a ProChef Certification date: Once youve submitted
your application, youll be assigned an advisor to guide you
through the process. Your advisor will assist you in creating a pro-
fessional development plan based on your background, experi-
ence, and career objectives. When you and your advisor determine
that youre ready for the next step, youll select a date and offi-
cially register for the assessment or exam.
Study: You can download a ProChef Certification course guide
outlining the knowledge, skills, and competencies candidates
should possess for successful completion of the exam. Just go to
www.ciaprochef.com.
Consider Courses: Most candidates find it helpful to enroll in
courses where their knowledge may be limited or could benefit
from enhancement. Your ProChef advisor can assist you in deter-
mining what courses would be appropriate for you.
42 1-888-851-3313
SALUTING OUR PROCHEF SUCCESSES
The CIA would like to recognize these newest recipients of
ProChef certification:
PROCHEF LEVEL I
Tricia Benning, U.S. Air Force, Hickam Air Force Base, HI
Bryon Boyd, U.S. Marine Corps, Quantico, VA
Justin A. Clairmont, U.S. Marine Corps, Quantico, VA
Ashley Cook, U.S. Air Force, Valdosta, GA
William Cook, U.S. Marine Corps, San Diego, CA
Jordan C. Cotterell, U.S. Marine Corps, Quantico, VA
Vickie Davis, U.S. Air Force, San Antonio, TX
Roel DelaGarza, U.S. Marine Corps, Quantico, VA
Kipp Dougherty, Preferred Hospitality, Inc., Riverside, CA
Brandyn Drew, U.S. Marine Corps, Quantico, VA
George Felder, U.S. Air Force, Steinbach, Germany
Dionna Fountain, U.S. Air Force, Beaver Creek, OH
Mary Grasso, U.S. Marine Corps, Beaufort, SC
Luis Guardado, U.S. Marine Corps, Quantico, VA
Nicole Holten, Aramark, Payette, ID
Tim Hsu, The Campbell Soup Company, Camden, NJ
John Jenkins, U.S. Air Force, Gulf Breeze, FL
Janice Jodsaas, U.S. Air Force, Perry, GA
Wilson Jumelles, U.S. Marine Corps, Quantico, VA
Cynthia Keller, The Culinary Institute of America,
Hyde Park, NY
Dustin Lewis, U.S. Marine Corps, Jacksonville, NC
Dara Mancilla Alvarez, U.S. Marine Corps, Quantico, VA
Reese McRae, Chef, Rock Island, IL
Oziel Morales, U.S. Air Force, Cheyenne, WY
Jesus Orozco Grijalva, U.S. Marine Corps, Quantico, VA
Casey Platt, The Culinary Institute of America,
Hyde Park, NY
Susana Ramirezcabrera, U.S. Marine Corps, Quantico, VA
Henry Remmers, U.S. Air Force, San Antonio, TX
Jose Rojas, U.S. Marine Corps, Quantico, VA
Tiwona Runyon, U.S. Air Force, Izmir Air Base, Turkey
Juan Sandoval, U.S. Marine Corps, San Diego, CA
Laura Stec, Private Chef, Portola Valley, CA
Benjamin Sutter, The Settlers Inn, Hawley, PA
Arturo Torres, U.S. Marine Corps, Dallas, TX
Patrick Van Voorhis, The Culinary Institute of America,
Hyde Park, NY
Decklin Wasbotten, U.S. Air Force, Mildenhall,
United Kingdom
Please verify skill level before you enroll. See page 6.
 PROCHEF CERTIFICATION PROGRAM
Michael Watts, U.S. Marine Corps, Alexandria, VA
Nancy White, U.S. Air Force, Andrews Air Force Base, MD
John Williams, U.S. Air Force, San Antonio, TX
Robert Zambrano, U.S. Marine Corps, Quantico, VA

PROCHEF LEVEL II
Antonio Pignagrande, Aramark, Rochester, NY
Del Reece, Aramark Higher Education, Phoenix, AZ
David Seaton, Aramark, Long Beach, CA
Lina Zarcaro, The Culinary Institute of America,
Hyde Park, NY

PROCHEF LEVEL III

Richard Nifenecker, Caf Pierrot, Andover, NJ

For a full listing of successful ProChef candidates, visit

www.ciaprochef.com.

Display Your ProChef Pride

You set your sights on CIA ProChef
Certification and you did it. Congratula-
tions! Now you can let the whole world
know about your achievement, by purchas-
ing one of our professionally matted and
framed commemorative certificates. The
1212" x 15" black wood frame is the perfect
size for display in your restaurant, kitchen,
office, or home.

Order today! Each framed certificate is

just $95* and can be purchased at
www.ciaprochef.com or by calling
1-888-851-3313.

*Plus $10 shipping and handling within the continental

U.S. Add applicable sales tax for NY, CA, and TX orders.

www.ciaprochef.com 43
 PROCHEF LEVEL I CERTIFICATION COURSES FOUNDATION-BUILDING COURSES
PROCHEF LEVEL I CERTIFICATION
Whether your objective is to get a better job, change
specialties, or apply for ProChef Level I Certification, our
foundation-level courses sharpen your basic skills and
techniques to help you further your career.
The First Step
At this level, you should have or be on the way toward
competency in foundation culinary applications and food
safety, be responsible for your own work, and have basic
knowledge of food cost.
Culinary Experience:
Can apply fundamental culinary techniques such as saut,
braise, roast, fry, and poach
Able to prepare stocks, soups, and sauces
Familiar with basic vegetable preparation, such as green
vegetables, potatoes, rice, and other commonly used
accompaniments
Able to select appropriate items for sensible plate accompa-
niments and menu progression
Comfortable with basic cold food preparation, such as
green, buffet, and composed salads; salad dressing; and
sandwiches
Understands and applies principles of food safety and
sanitation
Leadership:
Able to listen and follow instructions
Can organize personal work areas for effective production
and work priorities to meet schedule and assigned timing
Financial:
Can relate to the value of food and labor in a foodser-
vice setting
Understands weights and measures and can factor a
recipe to a desired number of portions
Able to prepare a food order for assigned work
Comfortable with yield concepts and can cost a recipe
44 1-888-851-3313
ProChef Level I Pre-Assessment Workshop
Watch www.ciaprochef.com for upcoming dates.
Note: The chef-instructor will contact you regarding the specific start time for
this five-hour class.
This one-day skills evaluation focuses on preparing the
applicant for the ProChef Level I Certification Exam. The
day involves a testing of ones ability within all facets of the
kitchen. The assessment will consist of:
Written examination
Practical examination
Product identification
Skill evaluation assessment
Professional development counseling
The written exam is designed to assess readiness for the
actual exam. The practical will test the individuals ability to
think and plan efficiently through a lottery-drawn menu.
Through product identification, the individual will distin-
guish between food items using terms common to the
industry. The focus will be on cooking fundamentals as
required in the Level I certification program. In addition,
our ProChef advisors will evaluate skill sets and suggest
professional development opportunities for further certifica-
tion advancement.
Applicants will have access to preparation materials in
advance of the assessment via www.ciaprochef.com. This
information will include the days schedule, competencies
tested, key terms and ingredients, and a bibliography.
IACET
The International Association for Continuing Education
and Training is a non-profit association dedicated to
quality continuing education and training programs.
IACET certifies education providers that meet strict
continuing education guidelines originally created in
1968 and recently updated by the IACET Council on
Standards Development (ICSD). IACET is known as the
premier standard-setting organization for continuing
education and training providers. IACET certification is
the standard that learners seek for quality when they
choose a provider.
Please verify skill level before you enroll. See page 6.
 ProChef Level I Certification Immersion
Watch www.ciaprochef.com for upcoming dates.
The ProChef Level I Certification Immersion consists of
the following courses:
Soups, Stocks, and Sauces
Cooking Principles I
Cooking Principles II
Accompaniments and Side Dishes: Beyond the Protein
Breakfast and Brunch Cookery
ProChef Level I Certification Exam
ProChef Level I Certification Exam
Feb. 2528, 2013; 8 a.m.6 p.m., San Antonio, TX Campus, $1,500
Applicants will have access to preparation materials in
advance of the exam via our www.ciaprochef.com website.
This information will include the schedule for the
week, competencies tested, key terms and ingredients, and
a bibliography.
The written portion of the exam will include:
The formulation of a food order list, food cost form, and
work flow plans (templates supplied)
Testing on:
~ The basic principles of sanitation and nutrition
~ The principles of weights and measurements, recipe
yields, and recipe conversions
~ Basic culinary ratios
~ Product identification
The practical segment of the exam will include:
Knife skillsaccuracy of size and shape, yield, waste, sharp-
ening and measurement, and proper usage
Preparation of various stocks, soups, and sauces
Competency-based menu execution
ProChef helped me perfect my technique. It makes you a
better professional.
Paul Maloney, PC I, culinary specialist first class, U.S. Navy
Accompaniments and Side Dishes:
PROCHEF LEVEL I CERTIFICATION COURSES
Beyond the Protein
Skill Level: Foundation
Watch www.ciaprochef.com for upcoming dates.
Satisfy todays customer with new and flavorful accompani-
ments and side dishes. Your menu, culinary repertoire, and
skills will be enhanced throughout this educational look
into vegetable, legume, and grain preparation. During this
course, you will:
Demonstrate the proper techniques for preparing various
colored vegetables, potatoes, and other tubers.
Describe and apply the appropriate steps to produce and
cook quality pasta, whole grains, rice, and legumes.
Discuss ways to meet customers special dietary needs.
Compare the profitability advantages of various vegetable,
grain, and legume products.
Breakfast and Brunch Cookery
Skill Level: Foundation
Watch www.ciaprochef.com for upcoming dates.
Develop your skills as a culinarian by studying the proper
production techniques of basic breakfast and brunch items.
With a focus on various egg dishes, quick breads, sand-
wiches, salads, and accompaniments, participants will:
Practice basic methods of preparation for traditional break-
fast and brunch items.
Demonstrate ways to organize mise en place and worksta-
tions to optimize efficiency on the line.
Apply techniques for presenting both breakfast and
brunch items.
www.ciaprochef.com 45
 PROCHEF LEVEL I CERTIFICATION COURSES Cooking Principles I Soups, Stocks, and Sauces
Skill Level: Foundation Skill Level: Foundation

Watch www.ciaprochef.com for upcoming dates. Watch www.ciaprochef.com for upcoming dates.

Offer your customers a higher-quality product using classic
culinary techniques. Along with examining the all-important
cooking fundamentals, Cooking Principles can help to
enhance your overall skills. In this course, you will:
Prepare meals using fundamental techniques such as saut,
stir-fry, pan- and deep-fry, grill, broil, roast, shallow- and
deep-poach, stew, braise, and steam.
Study the principles of deglazing, caramelizing, and other
approaches to building and intensifying flavors.
Create a variety of dishes in teams to reinforce course
information.
The foundation of good cooking begins with a thorough
understanding of soups, stocks, and sauces. During this
course, you will study fundamental preparation methods
and ingredients. You will also:
Discuss the principles of stocks and thickening agents.
Study the basics of clear and thick soups.
Prepare grand and small sauces.
Create emulsion sauces, compound butters, and dressings.

Cooking Principles II
Skill Level: Foundation

Watch www.ciaprochef.com for upcoming dates.

One of the toughest challenges in exceeding customers

expectations is perfecting the timing of service and master-
ing proper plating techniques. In this course, you will design
and plan a well-balanced menu demonstrating multiple
cooking techniques. You will also:
Execute a three-course menu within two and a half hours
while adhering to sanitation and safety guidelines.
Develop timelines and schedules that help you work better
in a multitask environment.
Receive individual feedback and guidance that will help you
evolve throughout the week.

Getting credentials through

ProChef definitely adds
opportunities within the
food industry.
Mario Arangio, PC I, research chef, Campbell Soup Company

46 1-888-851-3313 Please verify skill level before you enroll. See page 6.
 PROCHEF LEVEL II CERTIFICATION COURSES
INTERMEDIATE COURSES ProChef Level II Pre-Assessment Workshop
PROCHEF LEVEL II CERTIFICATION Watch www.ciaprochef.com for upcoming dates.

Youve got a rock-solid foundation in the culinary arts. Note: The chef-instructor will contact you regarding the specific start time for
this five-hour class.
Now its time to further develop your expertise and pre-
pare to take your career to the next level. You can put This one-day skills evaluation is designed to prepare the
the practical skills youll learn in these intermediate-level applicant for the ProChef Level II Certification Exam. The
courses to work as soon as you get back to your kitchen. day involves an extensive testing of ones ability within all
facets of the kitchen. The assessment will consist of:
And, if you choose to, you can apply them toward
Written examination
ProChef Level II Certificationa valuable addition to any
successful culinarians rsum. Practical examination
Skill evaluation assessment
The Second Step Professional development counseling
At this level, you should have or be on the way toward The written exam is designed to assess readiness for the
competency in basic food science, baking, and nutrition; actual exam, with an additional focus on financial and per-
demonstrate basic management and supervisory skills; sonnel management. The practical will test the individuals
and understand the basic concepts of financial controls ability to think and plan efficiently through a predeter-
of a food operation. mined concentration selected by the applicant: baking and
pastry, healthy cooking, garde manger, or Mediterranean
Culinary Experience: cuisine.
Understands nutrition concepts and guidelines and can
Applicants will have access to preparation materials in
apply them to menu planning and recipe preparation
advance of the assessment via www.ciaprochef.com. This
Familiar with fundamental baking techniques used in the
information will include the days schedule, competencies
production of breads, doughs, cakes, pies, and custards
tested, key terms and ingredients, and a bibliography.
Able to explain cooking fundamentals to others using
basic food science terminology ProChef Level II Certification Immersion
Appreciates the principles of, and can prepare, key dishes
Watch www.ciaprochef.com for upcoming dates.
of the garde manger and Mediterranean disciplines
ProChef Level II Certification consists of the following
Leadership: courses:
Understands fundamental management principles
Mediterranean Cuisine: Ingredients and Techniques
Can effectively supervise others through clear instructions,
Baking and Pastry for Chefs: Desserts and Breads from the
effective criticism, and redirection
Hot Kitchen
Familiar with essential workplace laws and employer liability
Garde Manger: The Art and Craft of the Cold Kitchen
Able to effectively prepare and conduct performance
The Art and Science of Cooking
reviews
Controlling Your Bottom Line
Capable of preparing well-organized work schedules
Techniques of Healthy Cooking
Financial: Frontline Leadership Skills
Familiar with food operation P&L statements ProChef Level II Certification Exam
Can apply menu mix and portion cost concepts to
produce a targeted food cost menu
Recognizes food and labor waste issues and can take
corrective action
Understands and can troubleshoot a food inventory and
ordering system

www.ciaprochef.com 47
 PROCHEF LEVEL II CERTIFICATION COURSES
48 1-888-851-3313
ProChef Level II Certification Exam
May 1417, 2013; 7 a.m.6 p.m., San Antonio, TX Campus, $1,750
Applicants will have access to preparation materials in
advance of the exam via our www.ciaprochef.com website.
This information will include the schedule for the week,
competencies tested, key terms and ingredients, and a
bibliography.
The written portion of the exam will include:
Food science
Nutritional analysis
Management skills
Financial skills
The practical segment of the exam will include:
Basic bakingbreads, doughs, cakes, pies, custards
Healthy cooking menu production and analysis
Garde manger skill verification
Mediterranean cuisine skill verification
Ingredient and equipment identification
The Art and Science of Cooking
Skill Level: Intermediate
Mar. 48, 2013; 7 a.m.1:30 p.m., San Antonio, TX Campus, $1,095,
30 hours, 3.0 CEUs
Chefs who understand the basic physical properties of foods
are free to create countless dishes without recipes. In this
course, chefs with a solid, fundamental knowledge of cook-
ing principles and methods can delve deeper into culinary
principles. Participants will:
Produce recipes and conduct experiments using fats, emul-
sions, vegetables, proteins, starches, and leaveners.
Identify the cooking and baking principles demonstrated
through the experiments.
Analyze how ingredients, individually or in combination,
affect the cooking process.
Evaluate the variables that contribute to a successful end
product.
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
Baking and Pastry for Chefs: Desserts and
Breads from the Hot Kitchen
Skill Level: Intermediate
Feb. 48, 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 pro-
vides a road map for producing simple yet elegant, cost-effec-
tive desserts. During this course, you will:
Prepare a variety of yeast breads, quick breads, cakes, pies,
and cookies.
Make an assortment of frozen desserts, sauces, custard-
based products, mousses, and meringues.
Create garnishes and edible containers from tempered
chocolate and tuilles.
Plan and execute individual plated cold and hot desserts.
Controlling Your Bottom Line
Skill Level: Intermediate
Watch www.ciaprochef.com for upcoming dates.
In todays competitive foodservice industry, its more
important than ever to effectively manage your costs. Con-
trolling Your Bottom Line provides the fundamentals for
successfully operating and maintaining a profitable busi-
ness. Through teamwork and case studies, you will:
Develop a menu that identifies recipe costs, stations, and
labor and equipment needs.
Discuss customer profiles, target markets, competitive
analysis, and marketing strategies.
Analyze a P&L from the perspective of making an opera-
tion more profitable.
Assess the control of labor cost, sales, and the flow
of goods.
Describe how a Total Quality Management program can
help ensure better results for the bottom line.
A laptop computer with Microsoft Office applications is recom-
mended for this course.
Please verify skill level before you enroll. See page 6.

Frontline Leadership Skills
Skill Level: Intermediate
Watch www.ciaprochef.com for upcoming dates.
Like any business, a successful foodservice operation relies
on industry proficiency, customer service skills, and
employee satisfaction. To help meet these needs, this course
will introduce you to sound principles of effective leader-
ship. You will:
Differentiate among several styles of leadership and
motivation.
Demonstrate effective communication techniques.
Employ strategies for working together to increase
productivity.
Identify ways that organizational culture affects manage-
ment decisions.
Perform a job analysis and write job descriptions and
specifications.
Develop staffing and recruiting strategies.
Garde Manger: The Art and Craft
of the Cold Kitchen
Skill Level: Intermediate
Mar. 1115, 2013; 28:30 p.m., San Antonio, TX Campus, $1,095,
30 hours, 3.0 CEUs
Traditionally known in restaurants as the area where pre-
served and cold foods are prepared, garde manger has
expanded its scope to include appetizers and hors doeuvre,
salads, sandwiches, and accompanying cold sauces and
condiments. This class will show you how to apply these
classic techniques in modern and flavorful ways that will
entice your customers and drive sales. During this course,
you will also:
Discuss the functions of the major ingredients in garde
manger and their appropriate applications.
Identify proper food-handling procedures and mise en
place techniques for multitasking and managing your time.
Prepare cures, brines, marinades, and dry rubs and apply
them to selected products.
Explain and demonstrate the fundamental concepts
involved in preparing meats and fish for hot and cold
smoking.
Define and produce various types of canaps, tapas, antoji-
tos, antipasti, mezze, and hors doeuvre.
Employ presentation techniques for designing and arrang-
ing your food items on plates, platters, and buffets.
PROCHEF LEVEL II CERTIFICATION COURSES
Mediterranean Cuisine:
Ingredients and Techniques
Skill Level: Intermediate
Jan. 2831, 2013; 7 a.m.1:30 p.m., San Antonio, TX Campus, $875,
24 hours, 2.4 CEUs
Mediterranean cuisine has captured the attention of the
American dining public. As an introduction to Mediter-
ranean cooking, this course will demonstrate ways to meet
the increasing demand for this healthy and flavorful culi-
nary tradition. You will:
Prepare menus from southern France, southern Italy, the
eastern Mediterranean (Greece and Turkey), North Africa
(Tunisia and Morocco), and Spain.
Study a variety of ingredients and basic preparations which
heighten flavors: roasted peppers, preserved lemons, tape-
nade, and charmoula.
Employ key cooking techniques and seasonal purchasing
strategies.
Work with different herb and spice combinations.
Techniques of Healthy Cooking
Skill Level: Intermediate
Jan. 2225, 2013; 7 a.m.1:30 p.m., San Antonio, TX Campus, $875,
24 hours, 2.4 CEUs
June 1721, 2013; 28:30 p.m., St. Helena, CA Campus (Greystone),
$1,095, 30 hours, 3.0 CEUs
Discover how healthy cooking techniques can lead to a
more prosperous business. Offering your patrons nutritious
menu items will give you a competitive edge in the foodser-
vice industry. During this course, you will:
Study nutrition guidelines, healthy cooking concepts and
techniques, and equipment.
Use the proper techniques to cook with plant protein
sources, less fat, and moderate salt usage.
Demonstrate ways to apply sound nutritional principles to
foods you prepare.
Discuss the role of carbohydrates in the body and in
the diet.
Employ alternative preparation and seasoning techniques.
www.ciaprochef.com 49
 PROCHEF LEVEL III CERTIFICATION COURSES ADVANCED COURSES
PROCHEF LEVEL III CERTIFICATION
Theres a tremendous satisfaction in mastering your
craftyet, in this profession, theres always more to be
learned in the quest for culinary excellence. Add new
skills to your repertoire and fine tune the ones you have
with these advanced-level courses. Do it purely for your
own professional growth, or show the culinary world
your achievements by earning a ProChef Level III Certi-
fication credential.
The Final Step
At this level, you should be well versed in multiple culi-
nary disciplines, able to apply advanced personnel man-
agement skills, and capable of effectively planning,
managing, and forecasting the financial aspects of a
complex food operation.
Culinary Experience:
Understands the principles of, and can prepare key dishes
from, at least four elective disciplines
Familiar with the fundamentals of wine and able to apply
principles of food and wine pairing
Leadership:
Can effectively manage workplace performance and
harassment issues and able to successfully conduct pro-
spective employee interviews
Able to prepare organizational charts and corresponding
job descriptions
Financial:
Capable of reading, understanding, and preparing an
annual operating budget for a complex food operation
Able to prepare a capital budget with effective project
justification and payback analysis
Understands and can explain basic financial concepts
such as ROI, depreciation, cost accounting, and cash flow
50 1-888-851-3313
ProChef Level III Pre-Assessment Workshop
Watch www.ciaprochef.com for upcoming dates.
Note: The chef-instructor will contact you regarding the specific start time for
this five-hour class.
This one-day skills evaluation is designed to prepare the
applicant for the ProChef Level III Certification Exam. The
day involves an extensive testing of ones ability within all
facets of the kitchen. The assessment will consist of:
Written examination
Practical examination
Skill evaluation assessment
Professional development counseling
The written exam is designed to assess readiness for the
actual exam, with a focus on financial and personnel man-
agement skills. The practical exam will test the individuals
ability to think and plan efficiently through various concen-
trationsAsian cuisine, Latin American cuisine, and sea-
sonal market basket. In addition, our ProChef advisors will
evaluate skill sets and suggest professional development
opportunities for further certification advancement.
ProChef Level III Certification Exam
Watch www.ciaprochef.com for upcoming dates.
Applicants will have access to preparation materials in
advance of the exam via our www.ciaprochef.com website.
This information will include the schedule for the week,
competencies tested, key terms and ingredients, and a
bibliography.
The written portion of the exam will include:
Menu planningAsian cuisine, Latin American cuisine, and
seasonal market basket
Wine knowledge
Financial skills
Problem solving and personnel management
The practical segment of the exam will include:
Skill verificationAsian cuisine, Latin American cuisine, and
seasonal market basket
Wine and food pairing
Role playingproblem solving and personnel management
Case studyEnd of the Month P&L justification
SAVE!
GROUP DISCOUNTS AVAILABLE!
If your company would like to send a group to the CIA
for professional development courses, please contact
Brad Barnes at b_barnes@culinary.edu to learn more.
Please verify skill level before you enroll. See page 6.

Asian Cuisine: Ingredients and Techniques
Skill Level: Advanced
Watch www.ciaprochef.com for upcoming dates.
Introduce your customers to the vibrant flavors of Asia. By
expanding your knowledge of classic Asian dishes and cook-
ing techniques, youll have the necessary skills and insight to
diversify your current menu offerings. In this course, you
will:
Prepare a variety of dishes native to China, Korea, Japan,
Vietnam, Thailand, Malaysia, and Singapore.
Practice common Asian cooking techniques, including stir-
frying, deep-frying, steaming, braising, red cooking, and
velveting.
Study regional cuisines, flavor profiles, and indigenous
ingredients.
An Exploration of Food and Wine
for Chefs
Skill Level: Advanced
Watch www.ciaprochef.com for upcoming dates.
As a contemporary chef, it pays to understand the diverse
flavors of food, the complexity of wine, and the intricate
balance these items share when paired. Well show you why
some matches have natural affinities, and how to partner
and prepare foods and wine to enhance the dynamic of a
dish or meal. You will:
Analyze wine flavor to evaluate its compatibility with a vari-
ety of food.
Discuss techniques for utilizing wine as an ingredient and
how to select a wine based on the cooking method
employed.
Participate in tastings of wine and food, focusing on their
interaction.
Demonstrate ways to improve the compatibility between
your menu and wine list.
Identify the challenges of pairing wine with certain dishes.
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
Financial Understanding for Chefs
PROCHEF LEVEL III CERTIFICATION COURSES
Skill Level: Advanced
Watch www.ciaprochef.com for upcoming dates.
Refresh your financial understanding of revenue and cost
centers with colleagues in the field. This realistic look into
profitability combines the expertise of professional opera-
tors with a chefs-eye view of practical scenarios. Through
interaction, projects, demonstrations, and lecture, you will:
Assess ways to protect your money.
Evaluate and track expenses, sales/profit ratios, and
operational controls that you can implement in your
establishment.
Read, evaluate, and interpret a P&L statement.
Discuss cash flow, annual expenses, and hidden cost.
Identify the effects of pricing, expenditures, discounts, and
in-house business.
Describe ways to increase profitability and/or analyze why
youre unable to achieve higher profitability.
A laptop computer with Microsoft Office applications is recom-
mended for this course.
Vibrant Dishes of Latin America
and the Caribbean
Skill Level: Advanced
Watch www.ciaprochef.com for upcoming dates.
With the public in search of new and exciting flavors, Latin
American cuisine has moved to the forefront of todays
cooking scene. So it makes sense to discover ways to meet
the demand for multicultural culinary influences. In this
course, you will:
Prepare a variety of dishes native to South America, Central
America, Mexico, and the Caribbean.
Work with indigenous ingredients and common Latin
American cooking methods.
Taste the distinct flavor profiles of each cuisine, including
Creole dishes.
Learn ways to incorporate Latin American specialties into
the American kitchen.
www.ciaprochef.com 51
 WORLD CUISINE COURSES WORLD CUISINE COURSES
Chefs Tour of Napa Valley
Skill Level: Intermediate
Sept. 1013, 2013; 7 a.m.1:30 p.m., St. Helena, CA Campus (Greystone),
$875, 24 hours, 2.4 CEUs
Northern California and the Napa Valley are known
throughout the nation for excellence in the foodservice
industry. Join us for an insiders tour of this acclaimed
region and experience firsthand how this reputation was
earned. During this course, you will:
Take field trips to visit local purveyors of artisanal
ingredients.
Prepare a meal made from the ingredients you gather
throughout the field trips.
Discuss how successful wine and food programs are created
through innovative partnerships with local purveyors.
Demonstrate ways to make the most out of a trip to the
farmers market.
52 1-888-851-3313
The Cooking of Italy: From Tuscany to Sicily
Skill Level: Intermediate
Feb. 1115, 2013; 28:30 p.m., St. Helena, CA Campus (Greystone),
$1,095, 30 hours, 3.0 CEUs
Aug. 2630, 2013; 28:30 p.m., St. Helena, CA Campus (Greystone),
$1,095, 30 hours, 3.0 CEUs
Satisfy your customers taste for true Italian cuisine with
dishes from Tuscany to Sicily. As you uncover traditional
dishes from several regions and a variety of Italian ingredi-
ents to incorporate into your menu, you will:
Study the cooking styles, ingredients, traditional dishes, and
history of the following regions: Liguria, Tuscany, Lazio,
Puglia, and Sicily.
Prepare fresh mozzarella, a variety of pestos, and five
regional menus making use of seasonal ingredients.
Recognize the finer points of Italian olives and olive oil;
greens, grains, and beans; balsamic vinegars; prosciutto;
and cheeses.
Discuss the Arabic influences on Sicilian cooking.
Fire, Spice, and the Global Grill:
Vibrant Dishes from Hot Climates
Skill Level: Intermediate
Apr. 29May 3, 2013; 28:30 p.m., St. Helena, CA Campus (Greystone),
$1,095, 30 hours, 3.0 CEUs
Say goodbye to bland food and hello to delighted cus-
tomers! Add this exciting alternative to familiar 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.
Please verify skill level before you enroll. See page 6.
 Southeast Asia: Traditional Flavors
and Techniques
Skill Level: Intermediate
May 1317, 2013; 28:30 p.m., St. Helena, CA Campus (Greystone),
$1,095, 30 hours, 3.0 CEUs
Mastering the appealing flavors of Southeast Asia can give
chefs a competitive edge and add interest to their menus. As
part of this course, you will work with authentic ingredients
and practice traditional techniques. You will also:
Study the similarities and differences between Vietnamese,
Thai, Malaysian, Indonesian, and Cambodian cuisines and
describe the primary flavor components of each.
Employ pungent and aromatic ingredients, chiles and heat,
and texture and temperature.
Prepare a variety of regional dishes and accompaniments,
including noodle dishes, rice-based dishes, curry pastes, and
dipping sauces.
Balance flavors across a single dish as well as across an
entire meal.
Discuss the importance of rice in the Southeast Asian diet,
and use it in its many forms.
WORLD CUISINE COURSES
Global Street Foods: From Street to Table
Skill Level: Advanced
May 610, 2013; 28:30 p.m., St. Helena, CA Campus (Greystone), $1,095,
30 hours, 3.0 CEUs
American cooking is changing. Chefs and customers alike
have an almost insatiable appetite for world cuisines. So its
no wonder global street foods have entered the U.S. market
and rapidly become one of the hottest culinary trends.
In this course, you will prepare cuisines and practice cook-
ing techniques from around the world, using street foods as
the medium for exploration. In addition, you will:
Use global ingredients and flavor profiles to help you
develop new menu ideas.
Discuss the role corn, wheat, rice, and underutilized cuts of
meat and fish play in street foods.
Create a variety of flavorful and inexpensive street foods
that will enhance your repertoire and strengthen your bot-
tom line.
Analyze current culinary trends in relation to flavor and
street foods, and identify methods of integrating these con-
cepts and items into your menus.
Mediterranean Cooking:
An Advanced Course
Skill Level: Advanced
June 1014, 2013; 28:30 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 regions 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 regions 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 CULINARY TECHNOLOGY COURSES Sous-Vide Cooking
Skill Level: Advanced

Feb. 1115, 2013; 7 a.m.1:30 p.m., San Antonio, TX Campus, $1,095,

Culinary Science: Principles and
Applications in Modern Cuisine
Skill Level: Advanced
Watch www.ciaprochef.com for upcoming dates.
Review the principles of culinary science and their applica-
tions in modern foodservice industry careers through lec-
tures, discussions, and extensive hands-on kitchen work. By
comparing traditional and modernist techniques, this
course will introduce you to the mechanisms underlying the
physical and chemical changes that occur during food
preparation and cookingand how to control them. The
effects of these factors on the sensory properties and enjoy-
ment of a meal will also be covered. In this course, you will:
Review heat transfer and its role in flavor development and
food safety.
30 hours, 3.0 CEUs
As a foodservice professional, it pays to stay ahead of the
curve of emerging technology and advances in our industry.
Sous vide has been embraced by many of Americas top
culinarians as a key cooking method in creating superior
textures as well as an excellent technique for maximizing
and highlighting the sensory properties of food.
Through demonstrations and hands-on assignments, you
will hear about the many benefits of sous-vide cooking and
how to successfully apply sous-vide techniques. You will:
Discuss sous vide as a progression of three concepts:
storage, cooking, and cuisine.
Identify textural differences in cooked proteins using a
variety of different cooking methods.

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 meth-
ods 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 indus-

try 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 colleges 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 Myhrvolds
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 Chefs Journey
By Lisa Brefere 78, CEC, Co-founder, GigaChef.com and CookingDistrict.com
Having been a professional chef producing large quantities
of foods at the highest level of quality, I was fascinated by
the opportunity to embark on an exploration of sous vide.
Those already immersed in this precise, scientific cooking
style are some of the best and most progressive culinarians
in our field, so to embrace it was another chance to learn
and grow.
The fear of the unknown helps explain much of the appre-
hension chefs have had in using the sous-vide method com-
fortably in the mainstream of our daily operations. Equally
daunting has been the reputation sous vide has for requir-
ing ridiculously expensive equipment. Now, with smaller
circulating units, Cryovac machines, and better technology
available, there are no more excuses!
TO REGISTER FOR SOUS-VIDE COOKING, CALL 1-888-851-3313.
I have always considered myself to be an opened-minded
chef, so when the opportunity arose to take Sous-Vide
Cooking at the CIA, I jumped at it. What I discovered in
this focused, detail-oriented course was a world of practical
applications that could assist and remedy quality and con-
sistency issues we all face in the modern kitchen. From
labor reductions and inexperienced staff to space restric-
tions and budget constraints, sous vide can help address
your kitchen concerns by providing the means for replicat-
ing a high-quality product over and over again.
Braised secondary cuts of meats, poached vegetables, slow-
cooked fruits, cooked custards, infused stocks, perfectly
cooked rice, mashed or steamed potatoesI quickly real-
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.
www.ciaprochef.com 55
 SPECIALIZED AND ADVANCED COURSES SPECIALIZED AND ADVANCED Exceptional In-Flight Service
COURSES Mar. 1115, 2013; San Antonio, TX Campus, $2,500
June 1014, 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. 1115, 2013; 28:30 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 doeuvre, 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 CIAs world-class public restaurants,
you will also: observing the gold standard in food and service.
Discuss the functions of the major ingredients in garde
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 canaps, tapas, antoji-
tos, antipasti, mezze, and hors doeuvre. Appetizers and First Courses
Skill Level: Intermediate
Employ presentation techniques for designing and arranging
your food items on plates, platters, and buffets. June 2428, 2013; 28:30 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 1014, 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. 2327, 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 doeuvre suitable for buffets
Hotter than ever on the New American food frontier, char-
or banquets.
cuterie has returned to the nations 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 todays 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.
 Advanced Seafood Cooking
Skill Level: Advanced
Nov. 1821, 2013; 28:30 p.m., St. Helena, CA Campus (Greystone), $875,
24 hours, 2.4 CEUs
With a vast selection of seafood available, there are count-
less menu options at your fingertips. This advanced look at
seafood cookery will provide you with techniques for work-
ing with both expensive and inexpensive varieties of fish
and shellfish. You will:
Review how to properly handle, evaluate, and prepare vari-
ous types of finfish and shellfish.
Employ fabrication techniques that will increase yield and
profitability.
Prepare seafood using non-traditional methods, practice
cost-effective applications, and study global flavors and
influences on seafood.
Discuss the regional and seasonal aspects of seafood and
how to highlight seasonal ingredients.
Global Street Foods: From Street to Table
Skill Level: Advanced
Jan. 1418, 2013; 7 a.m.1:30 p.m., San Antonio, TX Campus, $1,095,
30 hours, 3.0 CEUs
May 610, 2013; 28:30 p.m., St. Helena, CA Campus (Greystone), $1,095,
30 hours, 3.0 CEUs
American cooking is changing. Chefs and customers alike
have an almost insatiable appetite for world cuisines. So its
no wonder global street foods have entered the U.S. market
and rapidly become one of the hottest culinary trends.
In this course, you will prepare cuisines and practice cook-
ing techniques from around the world, using street foods as
the medium for exploration. In addition, you will:
Use global ingredients and flavor profiles to help you
develop new menu ideas.
Discuss the role corn, wheat, rice, and underutilized cuts of
meat and fish play in street foods.
Create a variety of flavorful and inexpensive street foods
that will enhance your repertoire and strengthen your bot-
tom line.
Analyze current culinary trends in relation to flavor and
street foods, and identify methods of integrating these con-
cepts and items into your menus.
SPECIALIZED AND ADVANCED COURSES
Certified Culinary Sales Professionals
(CCSP) Program
Custom programs at a group rate available for organizations;
contact Lorrie Hafner at 845-451-1669 or l_hafner@culinary.edu to
schedule your team.
Designed by foodservice industry leaders, the CCSP pro-
gram was created for sales and marketing professionals
who want to build the foundation of knowledge and
strong working relationships with culinary clients that can
lead to increased sales, customer satisfaction, and return
on investment (ROI). During this four-month program
which combines online distance learning with on-cam-
pus and shadow experiencesyou will practice the
culinary fundamentals, recognize and use the language of
the professional kitchen, and study the management and
operational practices of foodservice organizations.
This illuminating, career-building program includes:
Convenient multi-week distance learning segments
accessed online 24/7. Topics include food and kitchen
safety, equipment identification, culinary fundamentals,
product identification, food purchasing, and menu analysis.
A term assignment/case study focusing on improving
your business and increasing your ROI.
Three days spent at the CIAs Hyde Park, NY campus,
working hands-on in our kitchens, discussing your case
study, and eatingand analyzingdinner in one of our
restaurants.
A shadow experience of six to eight hours that will help
you understand the nuances of chefs, kitchens, and your
customers.
The expert support of your CCSP chef-instructor, who is
easily reached throughout the program via e-mail.
Upon successful completion of this certification program,
you will take part in a graduation ceremony on campus
and have the privilege of adding a prestigious CCSP
credential from The Culinary Institute of America to your
business card and rsum.
For more information and to register, please contact
CIA Consulting Services Manager Lorrie Hafner, CCSP
at 845-451-1669 or l_hafner@culinary.edu.
www.ciaprochef.com 57
 BAKING AND PASTRY COURSES BAKING AND PASTRY COURSES

Baking and Pastry for Chefs: Desserts and

Breads from the Hot Kitchen
Skill Level: Intermediate

Feb. 48, 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.
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 610, 2013; 28:30 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 dcor materials, and discuss why fondant is
the most versatile cake dcor medium.
Experiment with stenciling, embossing, and overlays.
Employ the most effective construction and delivery
approaches.
Discuss where to purchase the latest equipment and high-
est-quality ingredients.
Please find below some small equipment the instructor has
requested you bring to class:
Chefs 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.

Modern Plated Desserts
Skill Level: Intermediate
May 1315 2013; 28:30 p.m., St. Helena, CA Campus (Greystone), $650,
18 hours, 1.8 CEUs
When designing a dessert menu, it is essential to consider
current trends to keep your menu fresh and interesting. For
any pastry chef, building a repertoire of contemporary tech-
niques and recipes is essential to career success. Join us for
this three-day course to employ the latest techniques in
plated desserts as practiced by influential pastry chefs and
restaurants around the world. You will also:
BAKING AND PASTRY COURSES
Discuss the external influences guiding modern plate
presentation.
Review the principles behind contemporary plated desserts,
including composition, contrasting and complementary
flavors and textures, and color and style.
Recognize the significance of using locally grown seasonal
ingredients in your desserts.
Prepare a variety of plated desserts using the principles and
pastry techniques learned in class.
www.ciaprochef.com 59
 MENU R&D ONLINE COURSES MENU R&D ONLINE COURSES
The Culinary Art of Menu R&D
Watch menuscience.ciachef.edu for upcoming dates.
Gain a better understanding of the role of foodservice pro-
fessionals in the product development process and the culi-
nary skills required for success. Youll discover practical
applications of process theory, in topics that include:
Language and culture of menu R&D
Culinary fundamentals
Physiology of taste
History and future of food trends in foodservicecase studies
Creativity and how it is incorporated
Nutrition
Presentation skills
} Learn more about Menu R&D at the CIA
and register for one or more of our online
courses. Visit menuscience.ciachef.edu.
60 1-888-851-3313
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 prac-
tices of food science and the critical role they play in menu
research and development. Youll explore topics such as:
Language and culture of the product development lab
Food chemistry
Food microbiology
Food processing basicsunit operations and food safety
Nutrition
Sensory science
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 devel-
opment. This course examines the role of marketing and
the specific marketing activities that occur at each stage of
the process. Topics include:
Language and culture of marketing
The brandmarketing program/menu
The consumertarget audience and segmentation/lifestyle
needs
Challenges in delivering the marketing program to the
consumerdefining strategies and executing to fulfill
those strategies
Operational Strategies for Menu R&D
Watch menuscience.ciachef.edu for upcoming dates.
Understand the role of operational logistics and food deliv-
ery systems and the specific operations activities that occur
at each stage of the research and development process. Top-
ics include:
Language and culture for unit operations
Understanding the end user
Unit capabilities
Using dataforecasting
Maximizing labor resources
Sourcing ingredients
Training and implementation
Equipment and technology
Finance basics
Food prepared to go
Scale-up and commercialization
Franchise issues
Please verify skill level before you enroll. See page 6.
 PROFESSIONAL WINE STUDIES
AT THE RUDD CENTER
Y Named one
of the 5 Best
Places to Study
Wine by
Food & Wine

Theres nothing quite like studying wine in the Napa Valley. The sun-drenched
vineyards, time-honored traditions, and trendsetting innovationyoure right in
the middle of it all. And when you add the CIA at Greystones talented wine fac-
ulty and exceptional Rudd Center for Professional Wine Studies facilities, youve
got an enological learning experience that will change the way you think about
wine and, indeed, your career.

Whats it like to study wine at Greystone? Youll take part in private tastings led
by our faculty as well as winemakers, enologists, vintners, and viticulturalists.
Youll 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
 PROFESSIONAL WINE STUDIES VINTAGE INSTRUCTION
With its industry reputation for excellence and ideal location in the
heart of Wine Country, the CIA attracts the best of the best for its
Professional Wine Studies faculty:
Karen MacNeil, ACWP
Program Chair Karen MacNeil is one of Americas leading wine
experts, as well as a prominent consultant and writer. She is a
James Beard Award winner, the European Wine Councils 2005
Educator of the Year, and the author of the award-winning book
The Wine Bible. Ms. MacNeil is also host of Wine, Food, & Friends.
John Ash
John Ash is an instructor for the CIA Sophisticated Palate pro-
gram, the founder of John Ash & Company, and the longtime culi-
nary director for Fetzer Vineyards. Chef Ash is a James Beard
Award winner and the 2008 IACP Cooking Teacher of the Year.
Robert Bath, MS, CHE
Master Sommelier Robert Bath has spent more than 25 years in
the industry, managing high-profile, wine-oriented restaurants. He
is the founder and principal of RLB Wine Group, a sales, market-
ing, and education consulting business, as well as Robert Bath
Imports, which specializes in artisanal wines from New Zealand.
Bill Briwa 80, CEC, CHE
Bill Briwa is a chef-instructor at the CIA at Greystone. Chef Briwa
honed his culinary and wine pairing skills at such luminary prop-
erties as The French Laundry, Domaine Chandon, and the Hess
Collection, all in the Napa Valley.
John Buechsenstein, CHE
John Buechsenstein is a winemaker and general manager of Sauvi-
gnon Republic Cellars. Mr. Buechsenstein has created wines for
many years, including award-winners at Fife Vineyards. He is also
a noted educator and teaches regularly at the CIA and the Univer-
sity of California, Davis.
Rebecca Chapa, CWE, DWS
Rebecca Chapa began her career working with Kevin Zraly at
Windows on the World in New York City and is now the owner of
Tannin Management, a wine consulting and education business
located in San Francisco, CA.
Christie Dufault, ACWP, CHE
As wine director at Restaurant Gary Danko in San Francisco,
Christie Dufault received international acclaim for her Grand
Award-winning wine list. She brought similar success as wine direc-
tor of Quince, where she was named Best Wine Director by San
Francisco magazine. Today, Ms. Dufault continues to serve on a
team of sommeliers at Michael Minas RN74 in San Francisco. She
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 Valleys
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
Keith Goldston, MS
One of the worlds youngest Master Sommeliers, Keith Goldston is
a proud recipient of the Krug Cup trophy. He has 18-plus years of
experience working for award-winning restaurants and wineries,
including work with Chef Charlie Palmer 79 and the launch of his
own wine bar in New York City.
David Katz
David Katz is managing partner of Panevino, a wine and food
events and education company in St. Helena, CA. The company
designs and produces wine and food events, conducts training, and
consults on menu, recipe, and wine list development for clients in
the Napa Valley and across the country.
Lars Kronmark, CWP
Lars Kronmark was hand-picked from the finest culinary educators
in the United States to help open the Greystone campus in August
1995. He has taught leading industry professionals in many custom
and catalog programs and been involved with the Worlds of Fla-
vor International Conference and Festival since its inception in
1996. His interest in wine has led him to conduct wine-related
cooking classes, become involved in wine auctions, and earn CIA
Certified Wine Professional status. Chef Kronmark lives with
his family in St. Helena, CA, where he grows Cabernet Franc
grapes and makes his own wine that includes grapes from the
CIA property.
Jeff Morgan
Jeff Morgan is the former West Coast editor of Wine Spectator. In
1999, he became wine director for the gourmet retailer Dean &
DeLuca and wrote Dean & DeLuca: The Food and Wine Cookbook,
published in 2002. Since then, he has published three more cook-
books, most recently The PlumpJack Cookbook: Great Meals for Good
Living. Mr. Morgan also makes wine in the Napa Valley under his
Covenant and RED C labels.
Elliot Stern
Elliot Stern is the past COO of the Sorting Table and has designed
sales and marketing strategies for prestigious companies such as Schi-
effelin & Somerset, Franciscan Estates, Sams Wine & Liquors of
Chicago, and Wilson Daniels. Mr. Stern is also proprietor of Divot
Enterprises, the producer of Oakville East Cabernet Sauvignon.
Paul Wagner
The owner and president of Balzac Communications & Marketing,
Paul Wagner is also a wine judge and a columnist for Vineyards &
Winery Management. Mr. Wagner is a founding member of the Acad-
emy of Wine Communications and a co-author of the award-win-
ning Wine Marketing & Sales. He was inducted into the Spadarini
della Castellania di Soave in 2005.
FOR A CAREER IN BEVERAGES PROFESSIONAL WINE STUDIES

PROFESSIONAL WINE STUDIES

The CIA offers wine-related courses for every interest,
THE ACCELERATED WINE AND
skill level, and stage of your career. The complete list
BEVERAGE CERTIFICATE PROGRAM (AWBP)
of Professional Wine Studies courses follows; note that
Do you know someone who is interested in preparing for a
scheduling of courses varies.
career in wine or the front of the house? Then youll want
to spread the word about the CIAs AWBP.
FOUNDATION OF WINE COURSES
Offered at the Greystone campus, the program takes full
The Business of Wine: Understanding the Pipeline
advantage of its Napa Valley location and the Rudd Center from Producer to Consumer
for Professional Wine Studies. In just 30 weeks, AWBP stu- Career Discovery: The Professional World of Wine
dents gain the education and credentials they need to stand Introduction to the Classic Wine Regions of Europe I
out and advance in the wine and beverage world. Introduction to the Classic Wine Regions of Europe II
Students will not only build a strong foundation of knowl- Mastering Wine I
edge in wines, spirits, and specialty beverages, theyll also Mastering Wine II
benefit from professional service and food and beverage Professional Wine Service: A Practical Workshop
pairing instruction thats integral to every course in the cur- Sensory Analysis of Wine
riculum. And when they graduate, they will earn both an Winemaking Basics
AWBP certificate and a Certified Wine Professional WINES OF THE WORLD COURSES
(CWP)Foundation Level I credential. Champagne in Depth
The AWBP is designed for graduates of college degree The Australia and New Zealand Intensive
programs in hospitality management, culinary arts manage- The Bordeaux Intensive
ment, and related fields, as well as other candidates with The Burgundy Intensive
qualified industry experience. The next entry date is The California Intensive
September 10, 2013. The Germany and Austria Intensive
The Italy Intensive
To find out more about the benefits of enrolling in The Napa Valley Intensive
the AWBP and to download an application, visit The Rhne Intensive
www.ciachef.edu/admissions/california/wineprogram. The South America Intensive
Or, call 1-800-CULINARY (285-4627) or 707-967-2496. The Spain Intensive
The Washington and Oregon Intensive

WINE AND FOOD PAIRING COURSES

Wine and Food Pairing for Chefs
Wine and Food Pairing Fundamentals
Advanced Wine and Food Pairing

BECOME A CIA-CERTIFIED WINE PROFESSIONAL

A Certified Wine Professional credential from the CIA
recognizes professional competencies in a broad range of
wine-related studies at both the Foundation and
Advanced levels. Whether you are pursuing a career
change or seeking to advance your career in the wine
and food business, a CWP or ACWP credential from the
worlds premier culinary college provides rigorously
tested evidence of your wine expertise to employers and
customers. To learn more, see pages 6465 or visit
www.ciaprochef.com/winestudies/certification.html.

www.ciaprochef.com 63
 PROFESSIONAL WINE STUDIES
PROFESSIONAL WINE STUDIES
CERTIFIED WINE PROFESSIONAL
FOUNDATION LEVEL I
The Certified Wine ProfessionalFoundation Level I exam
tests and recognizes wine competency at a foundation level;
candidates should have a basic working knowledge of:
Major grape varieties
Important wine regions around the world
Wine tasting, including how to professionally analyze and
describe a wine
Correct wine service
How wine is made
Practical aspects of the wine business
The principles behind pairing wine and food
STRUCTURE OF THE EXAM
The two-and-one-half-hour exam consists of a written sec-
tion and a practical (tasting) section. The written portion is
composed of multiple choice and true/false questions. The
tasting segment consists of one flight of three blind wines
that the student must analyze. Students must pass each
section with a 75% or higher score to earn a complete
passing grade.
PREPARING FOR THE EXAM
Enrolling in CIA professional wine studies classes is not
required to sit for the exam. However, students who success-
fully complete the material presented in the following classes*
will be well-prepared when they take the exam:
Sensory Analysis of Wine
Mastering Wine I
Mastering Wine II
Introduction to the Classic Wine Regions of Europe I
64 1-888-851-3313
Introduction to the Classic Wine Regions of Europe II
Wine and Food Pairing Fundamentals
The Business of Wine: Understanding the Pipeline from
Producer to Consumer
Professional Wine Service: A Practical Workshop
Winemaking Basics
*Please note: The CWP Level I exam is not based exclusively on
the classes listed above, nor is it designed or intended as a final
exam for the Wine Immersion I program. Rather, the exam tests
competency across a broad range of wine-related topics as outlined
previously. Students may find additional classes such as The Califor-
nia Intensive or The Washington and Oregon Intensive beneficial in
their preparation for the exam as well.
REGISTERING FOR THE EXAM
The Certified Wine ProfessionalFoundation Level I exam
will be held April 11 and July 3, 2013 from 9 a.m.noon
at the CIA at Greystone. You can register by calling our
Customer Service Office at 1-800-888-7850. We suggest
calling as early as possible to secure your placement. The
$400 exam fee is due at registration.
RECOGNITION
Successful candidates will be awarded a Certified Wine
Professional Foundation Level ICertificate of Accom-
plishment from The Culinary Institute of America.
KUDOS TO OUR NEW CWPs!
Ana Cardoso Pinto, Alenquer, Portugal
Jordan Eden, San Diego, CA
Robert Edgar, Los Altos, CA
Rodney Estrada, Santa Fe, NM
Peter Hirschfeld, Berkeley, CA
Kimberly Jenkins, Petaluma, CA
Nancy Larson, Tiburon, CA
Sam Long, Rockville, MD
Kimberly Mitchell, Los Angeles, CA
Ali Morse, Calistoga, CA
Jake Peacock, Napa, CA
Harmen Rost van Tonningen, Naples, FL
Zachary Shutran, New York, NY
James A. Wasson, Ukiah, CA
Samantha Weisman, Los Angeles, CA
 Preparing for the Certified Wine

PROFESSIONAL WINE STUDIES

CERTIFIED WINE PROFESSIONAL
ADVANCED LEVEL II
Completing the Certified Wine ProfessionalFoundation
Level I exam is considered the first step on the road to full
recognition as a wine professional. Students who success-
fully pass this exam are encouraged, after further study,
to sit for the Certified Wine ProfessionalAdvanced
Level II exam. Please note that successful completion of
Level I is required to apply for Level II.
STRUCTURE OF THE EXAM
The Certified Wine ProfessionalAdvanced Level II is
an eight-hour exam given over two days. On the first day,
students take a four-hour written exam composed of multi-
ple choice, true/false, and short answer questions; two short
essays; and a demonstration on wine service that the candi-
date must analyze. The second day consists of a four-hour
tasting exam made up of nine separate blind flights of
wine, some of which include food.
PREPARING FOR THE EXAM
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
Sensory Analysis of Wine
Professional Wine Service: A Practical Workshop
Introduction to the Classic Wine Regions of Europe I
Introduction to the Classic Wine Regions of Europe II
The California Intensive
The Washington and Oregon Intensive
The Spain Intensive
The Bordeaux Intensive
The Burgundy Intensive
The Rhne Intensive
The Italy Intensive
The Australia and New Zealand Intensive
Professional ExamAdvanced Level II
Skill Level: Advanced
Watch the web or call 707-967-2568 for dates; 8:30 a.m.
12:30 p.m., St. Helena, CA Campus (Greystone), $75
This optional, but highly recommended preparation
course is a review and strategy session designed specifi-
cally for those taking the Level II exam. During the
course, the instructor will use sample questions and sam-
ple wines to help you proceed successfully through the
actual examination. You will also:
Learn to structure short answers and how to develop,
structure, and write an essay to earn the maximum score.
Revisit professional tasting technique and the principles
of wine and food pairing.
Review the techniques for writing a professional deduc-
tion of a wine tasted blind.
Explore valuable test-taking strategies.
Cost of the one-day preparation program is $75 for stu-
dents taking the exam the following day or $250 for
students who opt for another examination date.
REGISTERING FOR THE EXAM
The Certified Wine ProfessionalAdvanced Level II exam runs
from 9 a.m. to 1 p.m. at the CIA at Greystone on two consec-
utive days, and tuition is $1,200. To receive an application for
the exam, call the CIAs Professional Wine Studies Office at
707-967-2568. Once your application is submitted, reviewed,
and approved, you will receive an exam brief. We suggest
applying as early as possible to secure your placement. Please
check our website for upcoming exam dates.
RECOGNITION
Successful candidates will be awarded a Certified Wine
Professional Advanced Level IICertificate of Accom-
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
 WINE IMMERSION/CAREER DISCOVERY CAREER DISCOVERY
Career Discovery: The Professional
World of Wine
Skill Level: Foundation
Feb. 1114, 2013; 9 a.m.3:30 p.m., St. Helena, CA Campus
(Greystone), $895
May 69, 2013; 9 a.m.3:30 p.m., St. Helena, CA Campus (Greystone),
$895
If you love wine and have always wanted to be in the
wine business, this exciting, information-packed course
is for you. Youll experience sensational in-depth wine
tastings with our renowned wine instructors and tal-
ented Napa Valley winemakers, and get the inside
scoop about what goes on in the wine business. Youll
build your wine knowledge and explore many aspects of
this fascinating field.
In addition, you will:
Taste and evaluate wines as professionals do.
Explore a Napa Valley vineyard and learn how viticul-
tural techniques shape a wines flavor.
Tour a working Napa Valley winery to taste and discuss
current winemaking techniques.
Analyze the philosophies behind successful wine and
food pairing, and participate in tastings to illustrate such
pairings.
Visit a wine retail merchant and discover how the busi-
ness of wine works, including wholesale and retail price
structuring, basic media and promotional concepts, and
wines path from the vineyard to the table.
Understand proper wine service and etiquette.
Dress code: The dress code for this course is business
casual. Blue jeans, shorts, tank tops, and open-toed san-
dals are not permitted. When visiting vineyards and
wineries, sturdy, flat-soled shoes are required. Please
refrain from wearing strong fragrances or cologne, as
they will interfere with your learning experience as well
as that of your fellow students. Additional items such as
sunscreen, sunglasses, and hats are suggested during
the summer months as well as warm jackets during
winter months.
SAVE!
Enroll in Wine Immersion and
receive preferred tuition
pricingup to a 15% savings!
66 1-888-851-3313
WINE IMMERSION
If you want to advance your wine knowledgeand career
quickly, consider Wine Immersion. This grouping of classes is
designed to hit the high points of each topic in the shortest
amount of time. If CIA certification as a wine professional is
your objective, Wine Immersion is a great way to prepare.
For more information, see the full course descriptions in this
section or contact the Professional Wine Studies Office at
707-967-2568 or pwsp@culinary.edu. Please note that the
order of courses for each Immersion may vary; check
the website for the dates you are interested in.
Wine Immersion
Mar. 4Apr. 9, 2013; St. Helena, CA Campus (Greystone), $6,400,
177 hours, 17.7 CEUs
May 27July 2, 2013; St. Helena, CA Campus (Greystone), $6,400,
177 hours, 17.7 CEUs
The Wine Immersion program consists of:
Winemaking Basics
The Business of Wine: Understanding the Pipeline from
Producer to Consumer
Sensory Analysis of Wine
Mastering Wine I
Mastering Wine II
Introduction to the Classic Wine Regions of Europe I
Introduction to the Classic Wine Regions of Europe II
Professional Wine Service: A Practical Workshop
Wine and Food Pairing Fundamentals
For convenience, the Certified Wine ProfessionalFounda-
tion Level I exam is scheduled following the Wine Immer-
sion on April 11 and July 3, 2013. Please note:
registration for the exam is separate from Immersion
class enrollment.
Please verify skill level before you enroll. See page 6.

FOUNDATION OF WINE COURSES
Sensory Analysis of Wine
Skill Level: Foundation
Mar. 1112, 2013; 9 a.m.4 p.m., St. Helena, CA Campus (Greystone),
$650, 12 hours, 1.2 CEUs
June 67, 2013; 9 a.m.4 p.m., St. Helena, CA Campus (Greystone), $650,
12 hours, 1.2 CEUs
Sensory Analysis is an in-depth exploration of the visual,
olfactory, and gustatory evaluation of wine. In this class,
highly recommended for all wine and food professionals,
you will use a sense-by-sense approach to systematically
assess wine quality. You will also:
Observe the range of appropriate wine colors and discuss
the standards of clarity.
Recognize classic wine aromas and defects.
Distinguish flavors and their interactions on the palate.
Articulate whats going on in your wine glass and express
the skills necessary to develop a tasting memory.
Mastering Wine I
Skill Level: Foundation
Mar. 1822, 2013; 9 a.m.4 p.m., St. Helena, CA Campus (Greystone),
$1,200, 32.5 hours, 3.25 CEUs
June 1014, 2013; 9 a.m.4 p.m., St. Helena, CA Campus (Greystone),
$1,200, 32.5 hours, 3.25 CEUs
Mastering Wine I is an immersion in classic grape varietals
with particular attention paid to enological and viticultural
practices that shape those varietals. You will:
Practice professional tasting techniques and evaluation,
including the key factors that make great wine great.
Study primary fermentation, malolactic fermentation, sur
lie aging, barrel aging, bottle aging, trellising, canopy man-
agement, clones, and rootstock.
Discuss the characters of the worlds top classic varietiesin
particular, Chardonnay, Sauvignon Blanc, Pinot Noir, and
Cabernet Sauvignonand review their histories and food
compatibilities.
Acquire a comprehensive wine vocabulary of professional
tasting terms, and put your sensory impressions and evalua-
tion of a wine into words.
Participate in field trips and private tastings with top
winemakers.
FOUNDATION OF WINE COURSES
Mastering Wine II
Skill Level: Foundation
Mar. 2529, 2013; 9 a.m.3:30 p.m., St. Helena, CA Campus (Greystone),
$1,200, 30 hours, 3.0 CEUs
June 1721, 2013; 9 a.m.3:30 p.m., St. Helena, CA Campus (Greystone),
$1,200, 30 hours, 3.0 CEUs
Mastering Wine II is an immersion in key wine varietals
with particular attention paid to enological and viticultural
practices that shape those varietals. You will:
Identify the characters of several more of the worlds top clas-
sic varietalsspecifically, Zinfandel, the aromatic whites (Ries-
ling, Viognier, Muscat, and Gewrztraminer), and the leading
Rhne varietals (Syrah, Mourvdre, and Grenache)and talk
about their histories and food compatibilities.
Discuss the impact that key enological decisions and tech-
niques have on the flavors and style of a wine, such as cold
fermentation, extraction regimes, fining, and filtering.
Study the steps that make up a vines life cycle, including the
process of how grapes mature and the impact of vintage.
Use professional tasting terms to put your sensory impres-
sions and evaluation of a wine into words.
Participate in field trips and private tastings with top
winemakers.
Professional Wine Service:
A Practical Workshop
Skill Level: Foundation
Mar. 78, 2013; 9 a.m.4 p.m., St. Helena, CA Campus (Greystone), $400,
12 hours, 1.2 CEUs
May 2728, 2013; 9 a.m.4 p.m., St. Helena, CA Campus (Greystone),
$400, 12 hours, 1.2 CEUs
Proper wine service is a must for any wine, culinary, or hos-
pitality professional. In this workshop, you will break down
wine service, then put it all back together to discover just
what it takes to serve like a pro. Through discussions, lec-
tures, and role-playing, you will:
Discuss professional wine service for every type of wine, from
table and sparkling wines to dessert and fortified wines.
Employ the correct glassware for every type of wine.
Study how to make wine recommendations with accuracy
and poise and offer pairing suggestions.
Develop strategies for building a relationship and communi-
cating with guests during wine service, including ways to
approach guests who are unhappy with the wine ordered.
Identify the best equipment for professional wine service,
including glasses, ice buckets, corkscrews, and more.
Decant a wine correctly and elegantly.
www.ciaprochef.com 67
 FOUNDATION OF WINE COURSES Winemaking Basics
Skill Level: Foundation
Mar. 46, 2013; 9 a.m.3:30 p.m., St. Helena, CA Campus (Greystone),
$895, 18 hours, 1.8 CEUs
May 2931, 2013; 9 a.m.3:30 p.m., St. Helena, CA Campus (Greystone),
$895, 18 hours, 1.8 CEUs
If you want to analyze how white and red table wines are
made but do not necessarily have a scientific or winemaking
background, this course is for you. Youll cover the process
from start to finish, from grape growing through harvest,
fermentation, cellaring, blending, and bottling. Youll also:
Discuss how wine is made and conduct a small-scale, hands-
on fermentation in the classroom by preparing yeast, inocu-
lating grape juice, and taking frequent stem readings as
the juice becomes wine.
Identify key pieces of winemaking equipment, including
when each is used and what it does.
Study the parameters of aging, blending, chemical addi-
tions, and labeling, as well as government regulations.
Visit a local winery for a cooks tour of the cellar and its
equipment with the winemaker.
The Business of Wine: Understanding the
Pipeline from Producer to Consumer
Skill Level: Foundation
Jan. 79, 2013; 9 a.m.3:30 p.m., St. Helena, CA Campus (Greystone),
$795, 18 hours, 1.8 CEUs
Mar. 1315, 2013; 9 a.m.3:30 p.m., St. Helena, CA Campus (Greystone),
$795, 18 hours, 1.8 CEUs
June 35, 2013; 9 a.m.3:30 p.m., St. Helena, CA Campus (Greystone),
$795, 18 hours, 1.8 CEUs
How the wine business works today and the sweeping
changes that are affecting it are the subjects of this unique
course. Managing the costs involved in establishing a brand
and bringing a product to market is challenging in todays
competitive landscape. During this course, you will:
Discuss the dynamics of the global wine business and the
position of the U.S. within it.
Identify market segmentation from beverage wine to luxury
wine and the profit picture of the various categories.
Evaluate the latest production, sales, and demographic data
from experts who track industry trends.
Study the history, structure, and current status of the three-
tier system governing the distribution and sale of wine in
the United States.
Analyze the costs and calculations affecting price.
Discuss key issues facing the wine industry today and poten-
tial strategies required for success in the future.
68 1-888-851-3313
Introduction to the Classic
Wine Regions of Europe I
Skill Level: Intermediate
Apr. 13, 2013; 9 a.m.3:30 p.m., St. Helena, CA Campus (Greystone), $895,
18 hours, 1.8 CEUs
June 2426, 2013; 9 a.m.3:30 p.m., St. Helena, CA Campus (Greystone),
$895, 18 hours, 1.8 CEUs
The great wine regions of Europe have shaped the way
wine is perceived and produced around the world. Join us
as we study the classic regions and classic wines from the
Old World. During this course, you will:
Identify key wine-producing regions of France, including
Champagne, Alsace, Bordeaux, Burgundy, and the Rhne
Valley, as well as the classic wines of Germanys most
important regions such as the Mosel and Rheingau.
Participate in extensive tastings while studying the wine
regions from which the wines are born.
Describe the standards by which key European wines are
evaluated so that you assess them in the correct context.
Study the terroir of each region, as well as its history, philos-
ophy, culture, and culinary traditions.
Discuss the intricate wine laws and approved appellation
and classification systems of each key region explored.
Introduction to the Classic
Wine Regions of Europe II
Skill Level: Intermediate
Apr. 45, 2013; 9 a.m.3:30 p.m., St. Helena, CA Campus (Greystone),
$750, 12 hours, 1.2 CEUs
June 2728, 2013; 9 a.m.3:30 p.m., St. Helena, CA Campus (Greystone),
$750, 12 hours, 1.2 CEUs
This complement to Europe I covers additional legendary
European wines. In this course, you will:
Discuss Italys classic regions of Tuscany (home of Chianti)
and Piedmont (home of Barolo) and the international suc-
cess these wines have experienced.
Hear about two of the great wine capitals of the world
located on the Iberian Peninsula; namely, Rioja in Spain
and Porto in Portugal.
Participate in tastings of wines from throughout these
regions, examining the standards by which these classic
European wines are evaluated so that you can assess them
in the correct context.
Study the terroir of each region, as well as its history,
philosophy, culture, and culinary traditions.
Discuss the intricate wine laws and approved appellation
and classification systems of each key region explored.
} Note: Students enrolling in Introduction to the Classic
Wine Regions of Europe I and/or II must already possess a
command of basic wine sensory evaluation and tasting
skills. Sensory Analysis of Wine, Mastering Wine I, and
Mastering Wine II provide a strong foundation in this area.
Please verify skill level before you enroll. See page 6.
 WINES OF THE WORLD COURSES
The Australia and New Zealand Intensive
Skill Level: Intermediate
Watch www.ciaprochef.com or call 707-967-2568 for upcoming
dates; 9 a.m.3:30 p.m., St. Helena, CA Campus (Greystone), $750,
12 hours, 1.2 CEUs
These exciting regions are ripe with new wine and poten-
tial. In this in-depth exploration, youll take a taste tour
through these two New World producers. You will also:
Discuss the history of Australia and New Zealands wine
regions.
Evaluate the regions terroir and the factors that give these
wines their distinctive character.
Assess the future of these areas and their impact on the
global marketplace.
The California Intensive
Skill Level: Intermediate
Feb. 27Mar. 1, 2013; 9 a.m.3:30 p.m., St. Helena, CA Campus
(Greystone), $895, 18 hours, 1.8 CEUs
Few wine regions have achieved prominence on the world
stage as quickly as California. The state covers vast territory
and its wines have become a driving force in shaping the
way wine is made around the world. Through extensive tast-
ings, you will look at Californias many interpretations of
classic varieties such as Cabernet Sauvignon and Pinot Noir
as well as California originals such as Zinfandel. Attention
will be paid to the key winemaking and viticultural deci-
sions that give these wines their stamp. You will also:
Study the wine history of California, including how the
region so rapidly achieved its current place in the global
world of wine.
Describe the factors that give the wines their styles and
personalities.
Discuss the geography, climate, key viticultural areas, and
other defining characteristics of California.
Identify the key enological and viticultural techniques
employed in the region today.
Champagne in Depth
WINES OF THE WORLD COURSES
Skill Level: Intermediate
May 22, 2013; 9 a.m.3:30 p.m., St. Helena, CA Campus (Greystone),
6 hours, 0.6 CEUs, $400
Have you ever tasted $1,000 worth of great Champagnes
side by side? In this exciting, in-depth Champagne work-
shop, you will do that and more. You will also:
Practice techniques for evaluating champagne.
Discuss all of the different types of champagne, from Blanc
de Blancs to Ros.
Taste different dosage levels, from Extra Brut to Demi Sec,
and thoroughly examine the differences between multi-
vintage, vintage, and prestige cuve styles.
Study Champagnes unique geography, soil, and
climate, and the techniques used to make the wine.
Distinguish the precise differences between Champagne
and sparklers from around the rest of the world.
Evaluate champagnes amazing versatility with a wide
variety of foods.
The Napa Valley Intensive
Skill Level: Intermediate
May 2324, 2013; 9 a.m.4 p.m., St. Helena, CA Campus (Greystone),
$750, 12 hours, 1.2 CEUs
For many around the world, the Napa Valley has become
synonymous with world-class Cabernet Sauvignon. How-
ever, with its many viticultural areas, each characterized by
varied terrain, soils, and climatic conditions, the Napa Val-
ley has also earned accolades for a wide variety of other
wines. In this course, you will study the world of Napa Val-
ley winegrowing with a focus on the influence of terroir,
history, and culture on the regions wines. You will:
Study the history and development of the Napa Valley as a
world-class wine-producing region.
Describe the diversity of soils and climate of each of the
Valleys 16 designated American Viticultural Areas.
Taste dozens of wines representing various interpretations
of classic grape varieties such as Cabernet Sauvignon and
Chardonnay as well as Pinot Noir and Syrah.
Sample wines with Napa Valley winemakers while hearing
about traditional and innovative viticultural and winemak-
ing practices.
www.ciaprochef.com 69
 WINES OF THE WORLD COURSES
The South America 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), $750,
12 hours, 1.2 CEUs
Chile and Argentina have long been large wine producers
and wine consumers. But unlike Southern Hemisphere
competitors such as Australiawhose wine industry deliber-
ately evolved to meet the needs of export marketsboth
Chile and Argentina have focused on satisfying domestic
thirst for most of their wine-producing histories. But the
secret is finally out and the world has discovered the excep-
tional wines now being produced in Chile, Argentina, and
neighbors such as Uruguay. During this class, youll:
Study the compelling history of the South American wine
industry, exploring its unique topographical and cultural
characteristics.
Taste the range of quality wines being produced, from
familiar varieties such as Cabernet Sauvignon to signature
varieties such as Carmenre from Chile, Malbec from
Argentina, and Tannat from Uruguay.
Discuss high-elevation viticulture and grape-growing condi-
tions on either side of the Andes Mountains and their result-
ing impact on wine styles and quality.
Identify the extensive investments in technology 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
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 thou-
sand (plus!) years. However, the wine regions of each state
otherwise share virtually nothing in common. Oregons
Willamette Valley is relatively cool and often damp, while
Washingtons 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 Washingtontheyre seemingly odd
neighbors indeed, yet each is vying to give California and
the rest of the world a run for its money. During this course,
you will:
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 influ-
ence of classic wine regions such as Burgundy.
Evaluate the regions interpretations of signature varieties,
including Pinot Noir and Cabernet Sauvignon, as well as ris-
ing stars such as Riesling.
The Bordeaux Intensive
Skill Level: Advanced
May 2021, 2013; 9 a.m.3:30 p.m., St. Helena, CA Campus (Greystone),
$750, 12 hours, 1.2 CEUs
During this in-depth study of what is arguably the worlds
most commercially successful wine region, you will not only
look at what goes into making Bordeaux, but also study the
history of these wines from their beginnings through the
creation of the grand chateaux to today. Through extensive
tastings, youll assess the classic Bordeaux varieties and how
they are traditionally combined in blends. In this course,
you will:
Appraise Bordeaux wines in the context of gastronomy.
Evaluate Bordeaux winesboth traditional and avant-garde
and their distinct styles and personalities.
Discuss the geography and climate, with particular emphasis
on the regions multiple viticultural areas and their defining
characteristics.
Compare the key enological and viticultural techniques
employed in Bordeaux today.
Study the regions complex multiple classification systems
and the laws by which the wines are governed.
Please verify skill level before you enroll. See page 6.
 The Burgundy Intensive

WINES OF THE WORLD COURSES

The Italy Intensive
Skill Level: Advanced Skill Level: Advanced
May 1517, 2013; 9 a.m.3:30 p.m., St. Helena, CA Campus (Greystone), Aug. 1921, 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 worlds The scope of viticulture and winemaking in Italy is far-reach-
most prestigious and complex wine regions will make Bur- ing. Through extensive tastings, youll compare Italian grape
gundy accessible in a way it may never have been before. varietiesfrom major varieties to regional specialtiesand con-
Through extensive tastings, youll evaluate classic Burgun- sider Italian wines in the context of gastronomy. You will also:
dian varietals and discuss why they are never blended. Study Italys 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 from those appellations.
Super Tuscan designations.
Analyze the regions geography and climate, with particular
emphasis on its marginal climate and unique soils.
The Rhne Intensive
Evaluate the key enological and viticultural techniques
Skill Level: Advanced
employed today.
May 1314, 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 Burgundys classification system works.
Describe Burgundy wines in the context of gastronomy. The Rhne 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, youll evaluate the northern
and southern regions of the Rhne and the factors that
Skill Level: Advanced
make each appellation and its wines unique. In this course,
Aug. 2627, 2013; 9 a.m.3:30 p.m., St. Helena, CA Campus (Greystone),
$750, 12 hours, 1.2 CEUs
you will:
Study the Rhne Valleys 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 Valleys 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, its 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 Germanys and Austrias history as wine producers those that are lesser known, such as Mourvdre, 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 countrys
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
 WINES OF THE WORLD AND COFFEE COURSES The Spain Intensive EXPLORE COFFEE TOO!
Skill Level: Advanced

Aug. 2223, 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, youll compare the
countrys phenomenal older wines (including Gran Reser-
vas) to contemporary vintages. Youll discuss all of Spains
leading regionsRioja, Ribera del Duero, Priorat, Penedes,
Rias Baixas, and Jerezas well as many of the up-and-com-
ing appellations, and the factors that make each unique. In
this course, you will:
Evaluate Spains history as one of Europes 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 Spains 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. 2022, 2013; St. Helena, CA Campus (Greystone), $595
like Palomino and Xarello. Aug. 2123, 2013; St. Helena, CA Campus (Greystone), $595

What began as a wild shrub in upland Ethiopia approxi-

mately 2,000 years ago has so proliferated across 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 his-
tory, politics, culture, agriculture, plant science, chem-
istry, physics, economics, and marketingnot 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 historyHow did coffee come to be? What his-
torical conditions allowed it to flourish throughout the
medieval Arab world?
Coffee cultivationWhy is one variety of coffee bean
considered superior? What are the influences of site?
Contemporary coffee economicsWhat is Fair Trade?
What environmental issues impact coffee?
Factory practicesWhy is sorting beans essential to great
coffee? What are the criteria for great roasting?

This rich, challenging course is taught by illys Universit

del Caff 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

WINE AND FOOD PAIRING COURSES

Wine and Food Pairing for Chefs
Skill Level: Intermediate
Watch www.ciaprochef.com or call 707-967-2568 for upcoming
dates; 28:30 p.m., St. Helena, CA Campus (Greystone), $950, 24 hours,
2.4 CEUs
Why do some matches work magically and how can you
tweak food preparation to enhance the overall marriage
between a dish and the wine served with it? For todays
chef, understanding flavor means food and wine flavors as
well as how the flavors of each of these natural partners
change the other. In this course for chefs and anyone else
with professional kitchen experience, youll delve deeply
into wine and food compatibilities. Through cooking and
wine-tasting sessions, you will:
Analyze wine flavor and evaluate that flavor for its compati-
bility with a variety of foods.
Compare the effect various cooking techniques have on the
subsequent success of a wine and food match.
Participate in wine and food pairings, while focusing on the
specific elements of interaction between the two.
Study the flavor dynamics of wine and cheese courses.
Apply creative ways to improve menu and wine list
compatibilities.
Discuss how to design successful winemaker dinners.
Pair wine with Asian, Latin, and Mediterranean flavors, as
well as with vegetarian dishes.
Skill Level: Advanced
Watch www.ciaprochef.com or call 707-967-2568 for upcoming
dates; 9 a.m.3:30 p.m., St. Helena, CA Campus (Greystone), $895,
18 hours, 1.8 CEUs
California wine country, with its thousands of acres of top
vineyards and world-renowned reputation for culinary
excellence, provides the perfect environment for your study
of the dynamic interaction between wine and food. In this
advanced course, youll be at the forefront of new thinking
in the pursuit of great matches of wines with contemporary
dishes. It is strongly advised that students already have
experience with the fundamental principles of food and
wine pairing.
In this exciting class, you will:
Taste and study examples of classical wine and food pairings.
Assess how the effectiveness of wine and food pairings
is altered by changes in food preparation, cooking tech-
nique, wine variety and style, vintage, and even glassware
selection.
Practice the pairing of wines from around the globe with
menus influenced by world cuisines and flavors.
Formulate strategies for successful pairings when chiles,
spices, herbs, and aromatics are used.
Please note that this course is conducted in the classroom. No cook-
ing is involved (no chefs uniforms/ knives necessary).

Wine and Food Pairing Fundamentals

Skill Level: Intermediate

Apr. 89, 2013; 9 a.m.3:30 p.m., St. Helena, CA Campus (Greystone),

$750, 12 hours, 1.2 CEUs
July 12, 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 chefs 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 foun-
dation in this area.

In this course, youll 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
 PROCHEF TRAINING MATERIALS PRO CHEF ESSENTIALS
Proven Techniques,
Invaluable Training
PROCHEF TRAINING ON DEMAND
Start increasing your bottom line today with in-depth culi-
Technology has revolutionized professional trainingand
nary, baking and pastry, and front-of-the-house training
now the CIA is bringing you even more convenient educa-
materials from The Culinary Institute of America, including:
tion offerings designed to keep you and your staff up to
Textbooks and Workbooks speed.
DVDs
Foodservice Learning Solutions Training Guides PROCHEF PODCAST TRAININGGET TRAINING
Downloadable Educator Lesson Plans, Menu Solutions WHERE AND WHEN YOU WANT, RIGHT ON YOUR IPOD
Cookbooks, Management Case Studies, and Training Most people think of their portable media player as strictly
Reinforcement Guides an entertainment device. Now with the CIAs ProChef Pod-
Podcast Training cast training, you can put it to work in your foodservice
operation.

ProChef Podcast training allows not only training on the go,

but also the ability to train live in the kitchen or on the
floor, rather than in a classroom.
Basic Kitchen PreparationLearn techniques guaranteed
to improve skills and increase production.
Exceeding ExpectationsPick up service tips and tech-
niques to keep your customers coming back.
The Healthy PalateDiscover how to prepare food that is
both healthy and flavorful.
Bread and BakerApply the vast knowledge of Professor
Calvel, a bread baker and educator for more than 60 years.

Get your staff excited about trainingcheck out ProChef

Podcast training today! For more information, visit
PROCHEF ESSENTIALS TRAININGGIVE YOUR www.ciaprochef.com/fbi/podcasts.html.
EMPLOYEES A COMPETITIVE ADVANTAGE
The CIAs ProChef Essentials training packages offer the
tools you need to build a team of skilled employees who
will make your operation more successful. Choose from:
ProChef Culinary Essentials: Give your staff the
solid foundation of knowledge and fundamental
cooking skills required in todays competitive industry.
ProChef Baking and Pastry Essentials: Learn
detailed methods and creative design concepts for
preparing pastries, baked goods, and sugar and
chocolate showpieces your customers will long
remember.
ProChef Front-of-the-House and Management
Essentials: Enhance your employees command of
front-of-the-house skills and knowledge so they can
make the best possible impression on your customers.
For all the details, including pricing information, visit
www.ciaprochef.com/fbi/packages.html.

74 1-888-851-3313
 TRAINING MATERIALS
TRAINING MATERIALS Brittles & More
DVD $75
Create a variety of liquid, soft, and firm candies such as
BAKING AND PASTRY caramels, nut brittles, drages, 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.

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 insiders 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,
bouches. 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 seriesFilled Chocolates, Hand-Formed Choco-
Discover the proper way to melt, temper, handle, mold, and
lates, and Brittles & Morealong 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 piecesan owl, a rooster,
and a hat.
www.ciaprochef.com 75
 TRAINING MATERIALS GLUTEN-FREE BAKING
DVD $24.95

In this companion to Gluten-Free Baking (page 86), CIA

Chef Richard Coppedge shows you how to employ his five
unique flour blends to create delicious gluten-free baked
goods. Highlights of the DVD include flour-blend handling
and storage, thickening soups and sauces using gluten-free
roux, and step-by-step instructions for preparing molten
lava cakes, 1-2-3 cookie dough, pizza crust, pancakes, pie
dough, and bagels.

MERINGUE, VANILLA SAUCE, AND PASTRY CREAM

DVD $49.95

Egg whites can be beaten to a foam to use as a leavener or

lightener. Meringues are made by incorporating enough
sugar to both stabilize and sweeten the foam. In this DVD,
you will:
Explore the techniques and preferred methods for creating
common, Swiss-style, and Italian-style meringue.
Learn both classic uses of meringue as well as innovative
presentations.
Gain helpful tips on producing, storing, and evaluating this
fundamental component of the professional bakers art.
CULINARY SKILL DEVELOPMENT
The difference between a plain baked item and a fancy pas-
try often relies on the presence of an icing or filling, or a
AMERICAN LAMB MAKES THE PLATE
sauce or a glaze. In this section you will:
LEARNING SOLUTIONS
Explore the techniques and basic recipes for these staples of DVD and CD-ROM $50
fine pastries.
American lamb offers a wide range of culinary possibilities
Learn the quality standards for evaluating vanilla sauce and
no matter the foodservice venue. This package will help you
pastry cream.
to better familiarize your students and/or staff with this
underutilized protein. You will:
SUGAR DECORATION TECHNIQUES
WITH EWALD NOTTER Learn how to present lamb recipes as an entre or
DVD $49.95 an appetizer.
Uncover American lambs versatility as an appealing and
The most stunning showpieces and creations start with
cost-effective offering in many styles of restaurants.
basic sugar technique. In the first segment of this two-part
Discover how to pair American lamb with all-American
DVD, Chef Notter teaches you the proper way to:
side dishes.
Boil sugar to prepare it for handling.
Cast, pull, and pour sugar into a Valentine heart, an Easter Highlights of the accompanying training CD include:
display, and a variety of flower displays. The classes of lamb, with quality and yield grades
Portion control and traditional cuts
And, in part two you will:
A variety of recipesmustard- & herb-crusted rack of lamb,
Learn how to blow sugar and add color and embellishments
beer-braised lamb shanks, and many more
to your sugar pieces.
Store and transport finished works.
Design and create centerpieces.

76 1-888-851-3313

BASIC KITCHEN PREPARATION
DVD $99.95
Available in English or English with Spanish subtitles
All chefs can benefit from improving their skills and
increasing their productionand in this DVD, youll learn
30 fundamental culinary techniques guaranteed to help you
do both. Basic Kitchen Preparation brings you both traditional
and contemporary methods straight from the classrooms
and kitchens of the CIA, including:
Vegetable Preparationdicing and chopping, garlic and
shallot roasting, and techniques using tomatoes, mush-
rooms, peppers, chiles, herbs, artichokes, and asparagus
Flavor Enhancersmirepoix and matignon, bouquet garni
and sachet depices, brines, barbecue, marinades, dry rubs,
and clarifying butter
Ingredient Preparation and Handlingwhipping cream and
egg whites, rehydrating beans and fruits, folding, tempering,
and pan-toasting
BASIC KITCHEN PREPARATION
LEARNING SOLUTIONS
DVD and CD-ROM $150
This learning solutions package contains the 30 fundamen-
tal culinary techniques from our DVD along with a CD
containing pre- and post-evaluation tests, outlined learning
objectives, and module instructions for each session.
THE BASICS OF SAUCE MAKING
DVD $99.95
One of the most basic of cooking fundamentals is the cre-
ation of sauces. The Basics of Sauce Making will give you the
solid foundation knowledge and skills in this critical seg-
ment of the culinary arts. The DVD covers brown, white,
emulsion, and tomato sauces.
THE BASICS OF SAUCE MAKING
LEARNING SOLUTIONS
DVD and CD-ROM $250
This extended foodservice learning solutions package com-
bines the training information in our Basics of Sauce Making
DVDbrown, white, tomato, and emulsion saucesalong
with a CD containing pre- and post-evaluation tests, out-
lined learning objectives, and module instructions for each
session.
TRAINING MATERIALS
COOKING METHODS SERIES
Dry Heat MethodsVolume 1
DVD $99.95
Grilling
Discover proper selection and preparation of foods for
the grill.
Learn the techniques for grilling vegetables and meat.
Menu options for this technique include grilled vegetables
and grilled lamb chops with caramelized garlic sauce.
Broiling
Study the basics of broiling.
Examine how to broil both delicate fish and hearty meat.
Explore various ways to check for doneness.
Techniques for broiled steak and broiled lemon sole
address the high heat of broiler rods.
Roasting
Gain knowledge on the principles of roasting.
Learn how to create sauces from pan drippings.
Explore the importance of the resting period.
Recipes and techniques for this method include roasted
chicken and roast beef au jus.
Baking
Examine the basics of baking savory items.
Learn how to select foods for baking.
Savory menu items included in this section are baked eggs
with ratatouille and baked salmon with a smoked salmon
and horseradish crust.
Dry Heat MethodsVolume 2
DVD $99.95
Sauting
Learn the step-by-step process of sauting.
Explore the art of finishing, garnishing, glazing, deglazing,
and plating a sauted item.
Classic sauted recipes for this technique include veal
scallopine marsala and trout meunire.
Pan-Frying
Explore the basics of pan-frying items ranging from vegeta-
bles to meats to poultry.
Get tips on how to apply proper batters to food for
frying.
Properly coated and pan-fried recipes include pan-fried
vegetables and Southern fried chicken.
www.ciaprochef.com 77
 TRAINING MATERIALS Deep-Frying
Study the basics of deep-frying.
Learn the importance of coating to optimize flavor.
Tempura vegetables and breaded shrimp present different
methods of placing food into hot oil.
Stir-Frying
Discover the proper cooking sequence for stir-fried items.
Learn the importance of consistency in product size for this
cooking method.
Stir-fried scallops are demonstrated in this section.
Moist Heat Methods
DVD $99.95
Steaming
Learn how to select and prepare foods for steaming.
Capitalize on the health benefits of this low-fat technique.
Beef and pork tamales and red snapper en papillote expand
on the basic technique of this cooking method.
Submersion Cooking
Explore the various methods of submersion cooking.
Examine how the cooking liquid enhances the flavor of the
menu item as well as the sauce.
Examples include sea bass with watercress sauce, poached
salmon with dill butter, and corned beef and cabbage.
Braising
Review the fundamentals of this slow-cooking method.
Discover seasoning and flavoring techniques.
Principles of braising are covered with Yankee pot roast and
braised romaine.
Stewing
Review how to select and prepare the equipment for stewing.
Explore seasoning techniques for stewed dishes.
Learn how to select the proper cooking liquid for the product.
The classic veal blanquette is presented in this section.
SPECIAL! COOKING METHODS DVD SERIES
DISCOUNT
Buy the three-part DVD series (Dry Heat Methods
Volume 1, Dry Heat MethodsVolume 2, and Moist Heat
Methods) at a discounted price. Only $275 (a $25 savings!).
78 1-888-851-3313
COOKING METHODS LEARNING SOLUTIONS
DVD and CD-ROM $350
This foodservice learning solutions package combines the
quintessential training information from our three DVDs
(Dry Heat MethodsVolume 1, Dry Heat MethodsVolume 2, and
Moist Heat Methods)along with a CD containing pre- and
post-evaluation tests, outlined learning objectives, and mod-
ule instructions for each session.
CULINARY KNIFE KNOWLEDGE SERIES
Knife Care
DVD $99.95
Learn the essential knowledge for proper knife handling
and care, including:
Specialty Knivesedge types, cutting surfaces, overview of
related tools
Safe Knife Handling and Storage
Sharpening/Honinglearn the secrets from CIA chefs
Sanitation: A Clean Edgecleaning and sanitizing knives
Knife Skills
DVD $99.95
Maximize profitability and yield through an increased
knowledge of knife skills. Discover the fundamental tech-
niques and money-saving procedures, including:
The Guiding Handlearn the different holding styles
Vegetable Cutslong, diced, shaped, and decorative
Fabricationmeat, fish, shellfish, and poultry
Knife Care Reviewsharpening, sanitation, and types
of knives
SPECIAL! CULINARY KNIFE KNOWLEDGE DVD
SERIES DISCOUNT
Buy the two-part DVD series (Knife Care and Knife
Skills) at a discounted price. Only $180 (a $20 savings!).
CULINARY KNIFE KNOWLEDGE LEARNING
SOLUTIONS
DVD and CD-ROM $250
This foodservice learning solutions package combines the
fundamental training information from our two DVDs
Knife Care and Knife Skillsalong with a CD containing pre-
and post-evaluation tests, outlined learning objectives, and
module instructions for each session.
 TRAINING MATERIALS
GARDE MANGER
DVD $99.95

Composed Salads
Contrasting colors, flavors, texture, heights, and tempera-
ture all play a role in the arrangement of a composed salad.
During this segment you will:
Practice techniques for preparing and presenting several
kinds of composed salads.
Receive tips for developing your own creations.

Condiments
Condiments are the workhorse of garde mangertart,
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
condimentsmustard, ketchup, chutney, relish, and pickles.
Explore variations on these recipes.
Discover effective ways to use condiments in hors doeuvre
and appetizers.

Presenting Appetizers and Hors dOeuvre

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 appetizersingredient
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 dOeu-
Olive Oils and Vinegars
vre, and Condimentsalong with a CD containing pre- and
Cooking with Herbs post-evaluation tests, outlined learning objectives, and mod-
Sauting, 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 (Sauting, 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
 TRAINING MATERIALS MENU SOLUTIONS COOKBOOKS
CD-ROM $24.95
Stay abreast of the industry trends with our menu solutions
cookbooks and start sampling menu items from Latin
America and the Mediterranean.
Latin American Seafood Cooking: From Mexico to the Caribbean
Small Dishes, Big Flavors: Great Tastes from the Mediterranean
PORK: BEYOND THE CHOP LEARNING SOLUTIONS
DVD and CD-ROM $50
Pork is a popular menu item that is used in breakfast, lunch,
entre, and appetizer menus throughout all facets of the food-
service industry. This foodservice learning solutions package
will assist in educating your students and/or staff about this
popular versatile protein. You will:
Discover the versatility of the other white meat.
Uncover the myths of pork.
Learn how to use underutilized cuts of pork to lower your
food costs.
Highlights of the accompanying training CD include:
What to look for when buying pork
Understanding the underutilized cuts of pork
A variety of recipespan-smoked pork with mustard arti-
choke sauce, pork quesadillas with mango salsa, BBQ pork,
Cuban sandwiches, and many more
80 1-888-851-3313
FOODSERVICE MANAGEMENT
FOODSERVICE MANAGEMENT CASE STUDIES
CD-ROM $24.95
Heighten your return on investment and start conducting
more effective meetings that will enhance your bottom-line
results, as you study cases such as those of:
City Centre Plaza Hotel
Greenhill Country Club
Restaurant la Mode
RECIPE COSTING...THE BOTTOM LINE
DVD $49.95
Uncover the secrets of controlling food costs as you learn
how to:
Price menu items and perform yield testing to determine
total recipe cost.
Establish standard recipes and portion sizes.
Assess weight vs. volume, cost per unit, and edible portion
quantity.
RESTAURANT ECONOMICSUNDERSTANDING
THE BUSINESS OF RESTAURANTS
DVD $99.95
Presented by Gregory X. Norkus of Cornell Universitys
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.

FRONT OF THE HOUSE
BACK- & FRONT-OF-THE-HOUSE TRAINING TOOLS
CD-ROM $49.95
Implement our back- & front-of-the-house training to estab-
lish and maintain cost-controls, and create service standards
for improved customer satisfaction. Includes:
The Challenging Guest
Front-of-the-House Sanitation
Wine Service
Kitchen Calculations
Improving Your Bottom Line Through Upselling
EXCEEDING EXPECTATIONS:
SERVICE TIPS & TECHNIQUES TO KEEP YOUR
CUSTOMERS COMING BACK
DVD $99.95
This DVD provides a comprehensive lesson in the princi-
ples, standards, and practices that define outstanding ser-
vice. Whether you operate a fine-dining, caf, casual, or
family-style restaurant, your wait staff will benefit from
Exceeding Expectations. Lessons include:
Table Setting and Hospitality Basics
Tray Handling and Beverage Service
Taking Reservations and the Pre-meal Meeting
Seating, Order Taking, Service, and Clearing
Dessert Orders and Check Handling
Dining Room Safety, Sanitation, and Personal Hygiene
THE PERFECT MATCH: WINE AND FOOD
DVD $49.95
Using three different settingsfine dining, bistro, and patio
to emphasize the important role wine plays in the dining
experience, this DVD gives you the opportunity to:
Study contrasting or complementary flavors, textures, and
intensity.
Discover the basics for guiding customers in making the
perfect match of food with wine.
Receive clear instruction on wine service.
Learn the techniques for opening still and sparkling wines,
the art of decanting wines, proper serving temperatures,
and selection of appropriate glassware for wine service.
TRAINING MATERIALS
WINE SERVICE FOR WAIT STAFF
DVD $49.95
A server with the confidence and knowledge to encourage
wine sales is an asset to any foodservice operation. The tips
and techniques covered in Wine Service for Wait Staff will
help boost your front-of-the-house staffs confidence, polish
their upselling skills, and, most important, increase your bot-
tom line.
During this DVD, your staff will:
Learn the proper way to open, present, and serve red,
white, and sparkling wines.
Examine the process for properly decanting red wine.
Discover the way to retrieve a broken or pushed-in cork
from a bottle.
Gain an understanding of the quadrant system method of
food and wine pairing.
Learn the techniques for serving cheese tableside.
TECHNIQUES OF HEALTHY COOKING
THE HEALTHY PALATE
DVD $99.95
The chefs, nutritionists, and researchers at the CIA take a
fresh look at how to prepare food that is both healthy and
flavorful. The Healthy Palate combines information from
the Harvard School of Public Health, the USDA, and the
Mediterranean diet. Specific topics include:
The EngineFind out how the body uses food as fuel.
Phytonutrients and YouDiscover the sources, uses, and
substitutions of phytonutrients.
Good Fat, Bad FatExplore monosaturated, polysaturated,
and trans-saturated fats.
Carbohydrates & GrainsStudy carbohydrates sources and
grain substitutions.
Wheres Protein?Uncover the various sources of protein.
Successful SolutionsView healthy menu options right off
the menus of successful restaurants.
The Healthy Palate also includes cooking demonstrations for
the following topicsHealthy Beginnings, Beyond Brown
Rice, Beyond Saut, and Fruit and Beyond.
www.ciaprochef.com 81
 Captivating Confections
Sweeten Your Profits with Exciting New Desserts

n inventive dessert or sweet treat at the end of a meal

A can really capture your customers imagination and leave

them 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
Yield: Approximately 100 pieces
400g/14 oz sugar
200g/7 oz glucose syrup
200g/7 oz water
200g/7 oz molasses
12 tsp salt
30 g/1 oz butter
112 tsp baking soda, sifted
Dark chocolate, melted, tempered, for dipping
Combine the sugar, glucose syrup, and water in a
saucepan. Cook to 155 degrees C/311 degrees F, keeping
the sides of the pot clean.
Add the molasses and cook to 145 degrees C/293
degrees F, while stirring constantly.
Add the salt while the mixture is still boiling.
Remove from the heat, add the butter, and stir well
until fully incorporated.
Stir in the baking soda, stirring just until incorporated
and the mixture is well-aerated.
Pour the mixture onto oiled parchment and use an off-
set palette knife to spread very lightly to 6 mm/14 inch
thick. Allow to cool undisturbed.
When cooled completely, break into irregular pieces of
desired size.
Dip the pieces in the tempered dark chocolate. Before
the chocolate sets, use a 3-prong dipping form to make a
diagonal wave pattern on the top surface of each piece.
Source: The CIAs Chocolates & Confections: Formula,
Theory, and Technique for the Artisan Confectioner,
2nd Edition
PEPPERMINT LOZENGES
Yield: 334 g/11.78 oz
5g/0.18 oz gelatin powder
28g/0.99 oz water
300g/10.58 oz confectioners sugar
1g/0.04 oz peppermint extract
Bloom the gelatin in the water. Melt over a warmnot
hotwater bath; heat just enough to dissolve the
gelatin so that it is not hot, just melted.
Combine with the confectioners sugar and peppermint
extract, mixing to obtain a dough-like mass. You may
want to add more extract since the flavor tends to dissi-
pate when the lozenge dries. It is up to personal taste,
but it is better to overcompensate for this fact. You may
also replace the peppermint with other flavors, but they
may taste too artificial.
Roll out the dough as thin as possible using a pasta
machine. Cut the dough into 2.5-cm/1-in squares.
Allow to air dry for at least 24 hours, or dry in a dehydra-
tor set to 50 degrees C/122 degrees F for at least 2 hours.
Once dry, you may apply a graphic image to the surface
by using a rubber stamp and natural food coloring in a
sponge pad.
Source: The CIAs 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 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

TEXTBOOKS FROM THE CULINARY
INSTITUTE OF AMERICA
The Professional Chef,
Ninth Edition
Hardcover $75
iPad edition $49.95 (available from iTunes or
www.inkling.com)
Named one of the five favorite culinary
books of this decade by Food Arts maga-
zine, The Professional Chef is the classic kitchen reference that
many of Americas top chefs have used to understand basic
skills and standards for quality as well as develop a sense of
how cooking works. Now, the ninth edition features an all-
new, user-friendly design that guides readers through each
cooking technique, starting with a basic formula, outlining the
method at-a-glance, offering expert tips, covering each method
with beautiful step-by-step photography, and finishing with
recipes that use the basic techniques. Covering the full range
of modern techniques and classic and contemporary recipes,
this is the essential reference for every serious cook.
The Art of Charcuterie
Hardcover $65
The Art of Charcuterie is the ultimate com-
panion for professionals and dedicated
home cooks who want to master both
traditional and contemporary tech-
niques. The text covers every aspect of
this rediscovered culinary art: curing and brining, smoking,
terrines, pts, sausages, herbs and seasonings, sauces and
relishes, and kitchen sanitation. This professional-level guide
also features thorough explanations of tools of the trade,
kitchen equipment, and ingredients, as well as technical and
nutritional descriptions of all the meats used in the charcu-
terie kitchen and how to best prepare them.
At Your Service: A Hands-on Guide
to the Professional Dining Room
Paperback $29.95
At Your Service is a guide foodservice pro-
fessionals can rely on to help them
develop and improve hospitality and ser-
vice, and achieve exceptional results in
mid- and upscale dining establishments. Through lively and
engaging discussions, readers will learn the ins and outs of
running a successful front-of-the-house operation: taking
reservations and greeting guests, basic service, table-side ser-
vice, beverage service, and building and maintaining a good
relationship between the front- and back-of-the-house staff.
TEXTBOOKS
Baking & Pastry: Mastering the Art
and Craft, 2nd Edition
Hardcover $70
This latest edition of Baking & Pastry is an
essential resource for anyone who wants
to create professional-caliber baked goods
and desserts. The text offers detailed
instructions on basic techniques, along with 625 standout
recipes, from yeast breads and custards to frozen desserts,
pies, cakes, chocolates, and confections. It also includes new
step-by-step methods for core baking techniques and
expanded coverage of vegan and kosher baking, petits fours
and other mini desserts, plated desserts, decorating princi-
ples and techniques, and wedding cakes.
CateringA Guide to Managing a
Successful Business Operation
Hardcover $45
This invaluable reference provides all the
information caterers and would-be cater-
ers need to set up and run a successful
catering operation. From launching the
business, establishing pricing, setting up a kitchen, staffing,
and marketing to planning events, organizing service,
preparing food, managing the dining room and beverages,
developing menus, and troubleshooting problems, Catering
provides detailed guidance on every aspect of the business.
NEW! Chocolates and Confections:
Formula, Theory, and Technique
for the Artisan Confectioner,
2nd Edition
Hardcover $65
Just as in the award-winning first edi-
tion, this bakeshop essential covers such
fundamentals as ingredient function and use, chocolate pro-
cessing, and artisan production techniques. It also includes
foolproof formulas, step-by-step instructions, and variations
for delectable confections such as dairy-based centers, crys-
talline and non-crystalline sugar confectionery, jellies, nut
centers, and aerated confections. The updated edition also
features brand-new sections on opening a professional
bakeshop, packaging and marketing, and American-style
layered candy bars, as well as updated technique informa-
tion, troubleshooting tables, and new recipes and formulas.
www.ciaprochef.com 85
 TEXTBOOKS NEW! Creating Your Culinary Career
Paperback $29.99
A must-have for anyone who wants to
pursue a culinary career, this book is
brimming with practical information on
everything from choosing an area of spe-
cialization to finding the right culinary
school or training program to landing a first job. Network-
ing and mentoring tips, insider information on salaries, and
insights gleaned from recruiters across the foodservice
industry make this a valuable reference for aspiring culinari-
ans and experienced professionals alike.
Culinary Fundamentals
Produced by the American Culinary Federation, with
text and recipes provided by the CIA.
Hardcover $80
Culinary Fundamentals is a tool that stu-
dents can use throughout their culinary
education and certification, as well as
their career. From the objectives and key terms introducing
each chapter to the activities and recipes that round it out,
the book is organized to highlight and explain the basic
competencies of a professional cook or chef.
NEW! The Elements of Dessert
Hardcover $65
Filled with the expertise of Chef Fran-
cisco Migoya, this book shows you how
to master the essential elements
(mousses, doughs, ganaches, and more)
of contemporary desserts before incor-
porating them into creative finished desserts. It then
explores in detail pre-desserts, plated desserts, dessert buf-
fets, passed desserts, cakes, and petits fours. And its more
than 200 recipes and variations cover virtually every tech-
nique, concept, and type of dessert, providing a complete
education in modern dessert making.
Exploring Wine, 3rd Edition
Hardcover $65
The third edition of Exploring Wine is the
essential wine reference for food and
wine aficionados, students, and profes-
sionals. Written by renowned wine
instructors of the CIA, this invaluable
guide thoroughly demystifies wine, from the basics of wine
production to the nuances of wine lists, wine marketing, and
wine service.
86 1-888-851-3313
Exploring Wine Instructors Manual
Softcover $22.50
Completely updated, this companion to Exploring Wine, 3rd
Edition includes lecture outlines, critical-thinking problems,
and words of wisdom.
Frozen Desserts
Hardcover $60
Offering comprehensive coverage of
ingredients, theory, techniques, and for-
mulas, this unprecedented guide
explains how to produce the full range
of todays frozen desserts using both
classic and modern methods and provides a thorough foun-
dation in every aspect of frozen dessert making. From yuzu
sorbet with cotton candy and black sesame seeds to frozen
praline parfait with hazelnut mascarpone gteau, these stel-
lar creations exemplify the range of frozen dessert possibili-
ties available today.
Garde Manger: The Art and Craft of
the Cold Kitchen, Fourth Edition
Hardcover $75
A longtime essential reference for profes-
sional chefs, this newest edition of Garde
Manger provides the most up-to-date
recipes, plating techniques, and flavor
profiles being used in the field today. The comprehensive
guide covers the broad base of culinary skills needed for
successful garde manger, detailed information on every-
thing from smoked foods to hors doeuvre, and cutting-edge
information on topics like artisanal cheeses and contempo-
rary styles of pickles and vinegars, along with approxi-
mately 450 recipes.
Gluten-Free Baking with
The Culinary Institute of America
Paperback $18.95
Thanks to CIA Chef Richard Coppedge,
people with gluten sensitivities no longer
have to give up their favorite wheat-
based foods like cinnamon buns, French
bread, pizza, and bagels. This book and the companion
DVD (page 76) teach people with celiac disease and gluten
sensitivitiesas well as professionals who want to offer
baked goods to customers living a gluten-free lifestylehow
to bake classic favorites using alternatives to gluten. Fea-
tures include Chef Coppedges five gluten-free flour blends,
tips on working with and storing gluten-free baked goods,
and more than 125 recipes.

In the Hands of a Chef:
The Professional Chefs Guide to
Essential Kitchen Tools
Softcover $24.95
What are the essential knives that cooks
must own, and what are the proper tech-
niques for using them? This text offers a complete course in
knife skills as well as guidance on using a wide array of
other kitchen tools and gadgets. It also features advice from
real-world chefs on choosing, using, and caring for knives,
as well as detailed cutting techniques for all kinds of foods.
Kitchen Pro Series: Guide to
Cheese Identification, Classification,
and Utilization
Hardcover $61.95
In this comprehensive resource, CIA
instructor John Fischer discusses the
basic history of cheese, its manufacture, and its incorpora-
tion into different cuisines across the dining spectrum. The
text includes details on product identification, availability,
storage, and flavor profiles for each type of cheese, as well
as recipes and practical information about purchasing and
utilizing cheese.
Kitchen Pro Series: Guide to Fish and
Seafood Identification,
Fabrication, and Utilization
Hardcover $61.95
Throughout this lavishly illustrated text,
CIA Chef Mark Ainsworth offers profes-
sional and home chefs a satisfying alternative to meat by
educating them about purchasing and properly fabricating
fish and shellfish, as well as basic preparation skills and stor-
age tips for the fish kitchen. And the recipes included offer
healthy and delicious fish and seafood dishes to add diver-
sity to any menu.
Kitchen Pro Series: Guide to
Meat Identification, Fabrication,
and Utilization
Hardcover $61.95
In this user-friendly text, CIA Chef
Thomas Schneller provides a close
examination and explanation of the craft of butchery. This
definitive guide is filled with practical information on pur-
chasing and fabricating beef, pork, veal, lamb, game, and
exotic meats. It also includes helpful storage information,
basic preparation methods, and recipes to give professional
and home chefs the information they need to produce well-
primed cuts of meat.
TEXTBOOKS
Kitchen Pro Series: Guide to
Poultry Identification, Fabrication,
and Utilization
Hardcover $61.95
This user-friendly resource offers practi-
cal information on fabricating chicken,
duck, goose, turkey, and game birds. CIA Chef Thomas
Schneller provides readers with helpful storage information,
basic preparation methods for each variety of bird, and all
the tools professional and home chefs need to create well-
prepared meals from a variety of poultry.
Kitchen Pro Series: Guide to
Produce Identification, Fabrication,
and Utilization
Hardcover $61.95
In this guide for professionals, CIA
Director of Food Purchasing and Store-
room Operations Brad Matthews and Buyer and former
Farm Liaison Paul Wigsten provide a thorough education
on produce, including product identification, seasonality,
availability, and the farm-to-fork initiative. It also includes
recipes and covers proper storage methods and utilization
tactics and preparation techniques.
Kitchen Pro Series:
Guide to Purchasing
Hardcover $61.95
The Guide to Purchasing offers buyers a
roadmap for identifying and evaluating
vendors, providing the information neces-
sary to help choose the ones who are the best fit. It also
helps the buyer understand the importance of staying on top
of ever-changing food industry trends, as well as how to write
product specifications and make the right decisions when
ordering ingredients. More than a reference tool for those in
the field, this informative guide also offers insights into a vari-
ety of purchasing options and product specifications.
Math for the
Professional Kitchen
Paperback $35
From scaling recipes to setting menu
prices, this text is a great kitchen refer-
ence for working professionals. Written
by three veteran math instructors from
the CIA, the book utilizes a teaching
methodology based on daily in-classroom practice. The
entirety of the standard culinary math curriculum is cov-
ered, including conversions, determining yields, costing,
purchasing, portioning, and more. Vital mathematical con-
cepts are reinforced with easy-to-understand examples and
review questions.
www.ciaprochef.com 87
 TEXTBOOKS Modern Batch Cookery
Hardcover $65
Preparing healthy, high-quality food in
volume is a challenge for even the most
experienced chef. The more than 200
nutritious recipes in Modern Batch Cookery
are designed to yield 50 servings, and
cover every meal part and occasion. This
all-inclusive guide features chapters on stocks, soups, and
sauces; breakfast and brunch; salad dressings, salads, sand-
wiches, and appetizers; entres; side dishes; reception
foods; and baked goods and desserts. Covering all the
essentials of menu and recipe development, the text also
includes features like conversion charts, a glossary, and full-
color photos of finished dishes that provide fresh ideas for
plating and presentation.
The Modern Caf
Hardcover $65
The Modern Caf details every aspect of
the launch and management of a mod-
ern, upscale caf. Packed with profes-
sional guidance and master recipes, this
reference by the CIAs Francisco Migoya
provides expert advice on caf business finances, human
resources, food production, recipe/menu development,
dcor, and the all-important retail shelf. With nearly 250
contemporary recipes for everything from breakfast pastries
to artisanal sandwiches to truffles and treats, this is a must-
have reference for the aspiring restaurateur or caf owner.
Remarkable Service: A Guide to
Winning and Keeping Customers for
Servers, Managers, and Restaurant
Owners, 2nd Edition
Paperback $29.95
This second edition of the most compre-
hensive guide to service and hospitality
on the market explores how to address the service needs of
a wide range of dining establishments, from casual and out-
door dining to upscale restaurants and catering operations.
It covers topics like training and hiring staff, preparation for
service, front-door hospitality, money handling, styles of
modern table service, the relationship between the front
and back of the house, and much more.
NEW! Techniques of Healthy
Cooking, 4th Edition
Hardcover $75
This newest edition of the authoritative
guide to healthy cooking in the profes-
sional kitchen features the latest informa-
tion based on the FDAs new Dietary
Guidelines for Americans. All of the recipes inside have
88 1-888-851-3313
been revised to incorporate more whole ingredients, sus-
tainable foods, and substitution options to keep menus tied
closely to the seasons. The text also includes information on
foodways, seasonality, buying locally, sourcing foods for
health and nutrition, farm-to-fork initiatives, organics and
sustainability, food safety, and special diets such as vegan,
vegetarian, gluten-free, and lactose-free.
SUPPLEMENTAL GUIDES
INSTRUCTORS MANUALS
Paperback $22.50 each
Instructors manuals give trainers and instructors everything
they need to create highly effective and successful training
sessions, including lecture outlines, study questions and key
words, test questions and answer keys, and critical-thinking
problems.
Instructors manuals are available for the following titles:
Baking & Pastry: Mastering the Art and Craft, 2nd Edition
Catering: A Guide to Managing a Successful Business
Operation
Exploring Wine, 3rd Edition
Frozen Desserts
Garde Manger: The Art and Craft of the Cold Kitchen,
Fourth Edition
Kitchen Pro Series: Guide to Cheese Identification,
Classification, and Utilization
Kitchen Pro Series: Guide to Fish and Seafood Identifica-
tion, Fabrication, and Utilization
Kitchen Pro Series: Meat Identification, Fabrication, and
Utilization
Kitchen Pro Series: Poultry Identification, Fabrication, and
Utilization
Kitchen Pro Series: Produce Identification, Fabrication, and
Utilization
Kitchen Pro Series: Purchasing
Math for the Professional Kitchen
The Professional Chef, Ninth Edition
Techniques of Healthy Cooking, 4th Edition
STUDENT STUDY GUIDES
Paperback See prices below
Study guides provide students with chapter-specific
resources and highlight important information through a
variety of study methods, including chapter overviews and
objectives; study outlines, including key terms and objec-
tives; and exercises and study questions.
Study guides are available for the following titles:
Baking & Pastry: Mastering the Art and Craft,
2nd Edition ($35)
Garde Manger: The Art and Craft of the Cold Kitchen,
Fourth Edition ($25)
The Professional Chef, Ninth Edition ($30)
 HOW TO REGISTER FOR COURSES
BY PHONE: Call 1-888-851-3313 during business hours
(8 a.m.6 p.m. EST). Please have your completed registra-
tion form and gift certificate or credit card information
ready when you call. We accept Visa, MasterCard, Ameri-
can Express, and Discover.
BY MAIL: Send your completed registration form and your
credit card information, check, or money order payable to
The Culinary Institute of America to:
Accounts Receivable, The Culinary Institute of America
1946 Campus Drive, Hyde Park, NY 12538-1499
BY FAX: Fax your completed registration form and credit
card information to 845-451-1078. Be sure to include your
completed registration form specifying title(s) of course(s),
date(s), and tuition. Classes fill up quickly, so be sure to reg-
ister early. Also include housing and uniform information.
VIA THE INTERNET: Log on to our website at
www.ciaprochef.com to register for any of our programs.
ALUMNI DISCOUNTS
CIA graduates are eligible for the following discounts:
10% off Continuing Education courses. Contact Con-
tinuing Education at 1-888-851-3313.
10% off instructional DVDs and videos purchased for
personal use. Contact Video Sales at 1-888-851-3133.
20% off CIA Masters Collection kitchen products. Visit
www.ciacook.com and use discount code CIALUM849.
20% off Spice Islands Marketplace at Greystone
purchases, in-store or online at www.ciastore.com.
10% off a meal in the CIAs public restaurants for four
people (including yourself), excluding tax, gratuities, and
alcoholic beverages. Contact Restaurant Reservations at
845-471-6608 (Hyde Park), 707-967-1010 (St. Helena), or
210-554-6484 (San Antonio).
Please note: Alumni discounts may not be used in con-
junction with any other discount or promotion.
COURSE CANCELLATIONS/CHANGES
REGISTRATION AND COURSE INFORMATION
The CIA reserves the right to cancel or limit the size of any
class and to alter its curriculum, course dates, instructor
assignments, tuition, fees, and policies. Occasionally, enroll-
ment for a course is low and it becomes necessary for us to
cancel the course. We apologize for any inconvenience a
cancellation may cause and will make every effort to
reschedule the course or make other arrangements for you.
We suggest you make travel arrangements after you have
received your course confirmation. In addition, the CIA
reserves the right to alter course times (from a.m. to p.m. or
vice versa) up to three weeks before the class start date.
Please check our course listings at www.ciaprochef.com for
the most up-to-date class information.
EDUCATIONAL RIGHTS AND PRIVACY
The Culinary Institute of America maintains a complete and
confidential record of all Continuing Education course activ-
ity for each student. We do not release confidential acade-
mic or personal information, except under conditions
permitted by law, without the students written permission.
An official transcript is available to students within three
weeks of receipt of a written request to the Senior Director
of Continuing Education, The Culinary Institute of America,
1946 Campus Drive, Hyde Park, NY 12538-1499.
TUITION REFUND POLICY
For all continuing education programs, full tuition is due at
the time of registration.
Tuition refunds will be based on the date of official with-
drawal through the Continuing Education Registration Sys-
tem. You may be eligible for a partial or full refund based
on the following schedule:
DATE OF WITHDRAWAL REFUND
At least 15 days prior to start date Full refund
14 days or fewer prior to start date Wed be happy to
transfer you to
another date;
however, no refunds
will be available.
If your employer or a third party will be paying for your
course, full tuition is still required at the time of registration.
TRANSFER FEE
A transfer fee of $25 is applied when changing courses or
course dates.
www.ciaprochef.com 89
 REGISTRATION AND COURSE INFORMATION TOOL KIT
Professional tools are recommended for our programs.
Continuing Education students may purchase the CIA
Masters Collection Knife Kit at a special price exclu-
sively for CIA professional development students.
The kit includes:
8" Chefs Knife
10" Slicing Knife
312" Paring Knife
Sharpening Steel
14" Wooden Stirring Spoon
Chefs Spatula
12" Flexible Balloon Whisk
Peeler
Bench Scraper
10" Offset Metal Spatula
Locking Tongs
6-Piece Measuring Spoon Set
Analog Thermometer
Cutlery Use and Care Booklet
Backpack with Travel Cutlery Roll
Retail Price: $507 Your Price: $425
To order a tool kit, Hyde Park students should call the CIA
at 1-888-851-3313. Greystone students should call the
Spice Islands Marketplace (campus store) at 707-967-2309.
IACET AUTHORIZED PROVIDER
The Culinary Institute of America (CIA) has been approved
as an Authorized Provider by the International Association
for Continuing Education and Training (IACET), 8405
Greensboro Drive, Suite 800, McLean, VA 22102. In obtain-
ing this approval, the CIA has demonstrated that it com-
plies with the ANSI/IACET Standards, which are widely
recognized as standards of good practice internationally. As
a result of its Authorized Provider membership status, The
Culinary Institute of America is authorized to offer IACET
Continuing Education Units (CEUs) for its programs that
qualify under the ANSI/IACET Standards.
CONTINUING EDUCATION UNITS (CEUs)
One IACET CEU is awarded for every 10 clock hours
(60 minutes = one clock hour) of instructional time in the
program. Instructional hours do not include time taken for
coffee breaks, meals, social activities, or business and com-
mittee meetings. The majority of professional development
programs at the CIA are five-day classes with 30 contact
hours. These courses result in 3.0 CEUs earned, calculated
by dividing the total contact hours by 10.
90 1-888-851-3313
COURSE SATISFACTORY COMPLETION
REQUIREMENTS
Students must participate in all exercises and discussions and
attend at least 95% of the course to be awarded Continu-
ing Education Units from the IACET.
OBTAINING STUDENT RECORDS
The CIA maintains student records for seven years. Records
are available five business days after the conclusion of your
Continuing Education program. To obtain a copy of your
records, please mail your written request to: The Culinary
Institute of America, Attn.: CE Customer Service Depart-
ment, 1946 Campus Drive, Hyde Park, NY 12538-1499, or
send via fax to 845-451-1078. Replacement certificate cost:
$10 for the first certificate and $ 5 for each additional one,
plus shipping.
INSTRUCTOR NON-ENDORSEMENT STATEMENT
Instructors of the CIA do not have any proprietary interest in
the equipment or products used in our classrooms. The use
of products does not imply endorsement.
PHOTOGRAPHY
Periodically, photographers will be on campus to take pho-
tographs that may be used in CIA advertising, publications,
or on our website. As a condition of your enrollment, you
grant The Culinary Institute of America the right to repro-
duce, use, exhibit, display, broadcast, distribute, and create
derivative works of college-related photographs or video-
tapes that include your image for use in promoting, publiciz-
ing, or explaining the college and its activities. If you dont
want your image used by the CIA in this way, please inform
Customer Service.
EQUIP YOUR KITCHEN WITH
MASTERS PIECES
THE CIA MASTERS COLLECTION
As you know from years of experience, having the right tool
can make all the difference in your efficiency in the kitchen,
your enjoyment of the craft, and indeed, your finished dish.
So why not use products developed and tested by some of
the most experienced and knowledgeable chefs in the busi-
nessACF-Certified Master Chefs?
The Culinary Institute of Americas Masters Collection is a
selection of tools designed with hands-on involvement from
the colleges faculty of CMCs, so you know theyre of the
highest quality and performance. Our product collections
include:
Cookware Utensils
Cutlery Gadgets and Tools
Bakeware Timers, Scales, and Thermometers
Equip yourself with the right tools for any culinary job. To
purchase CIA Masters Collection products, locate a retailer,
or learn more, visit www.ciacook.com.
ABOUT THE CIA

ABOUT THE CIA

An independent, not-for-profit educational organization,
The Culinary Institute of America (CIA) has since 1946 dedi-
cated itself to providing the highest-quality culinary educa-
tion to students at all career and experience levels.
MISSION STATEMENT
The Culinary Institute of America is a private, not-for-profit
college dedicated to providing the worlds best professional
culinary education.
Excellence, leadership, professionalism, ethics, and respect
for diversity are the core values that guide our efforts.
We teach our students the general knowledge and specific
skills necessary to live successful lives and to grow into posi-
tions of influence and leadership in their chosen profession.
LOCATIONS
The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499
The Culinary Institute of America at Greystone
2555 Main Street
St. Helena, CA 94574
NONDISCRIMINATION STATEMENT
The Culinary Institute of America (CIA) is an affirmative
action/equal opportunity employer committed to the princi-
ple of equal opportunity in education and employment. The
CIA does not discriminate against individuals on the basis of
race, color, sex, sexual orientation, gender identity, religion,
disability, age, genetic information, marital status, veteran
status, ancestry, national or ethnic origin, or any other pro-
tected group or classification under federal or state laws.
For more information, visit www.ciachef.edu/consumer.
STATEMENT OF ACCREDITATION
The Culinary Institute of America is accredited by the
Middle States Commission on Higher Education, 3624
Market Street, Philadelphia, PA 19104, 215-662-5000.
The Middle States Commission on Higher Education is an
institutional accrediting agency recognized by the U.S.
Secretary of Education and the Council for Higher Education
Accreditation.
The Culinary Institute of America at Greystone and The Culinary
Institute of America, San Antonio are branches of the CIA,
Hyde Park, NY.

The Culinary Institute of America, San Antonio

312 Pearl Parkway, Building 2, Suite 2102
San Antonio, TX 78215

SUPPORTING THE FUTURE

Thank you for considering The Culinary Institute of America for your profes-
sional development. Did you know that, in addition to benefiting from the
CIAs expert instruction, you are helping to support the future of our indus-
try? Because the CIA is an independent, not-for-profit college, your tuition
helps us deliver on our core missionproviding the best professional culi-
nary education to thousands of students each year.

If youd 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 Earths 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

FOOD BUSINESS UNDER PRESSURE?

TRAINING
MATERIALS
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 1115, 2013
THE CRAIG product each time they visitthere 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