More than a cooking school - CIA Sizzle

World's Most Influential Chef Shares Experiences in Podcast

Chat with Alumnus Dan Coudreaut, CIA Class of 1995, is the Newest in the Series

The "Insight from the Inside" podcast series from The Culinary Institute of America (CIA) presents informative conversations with graduates who have exciting careers in the foodservice industry. The newest podcast in the series features Dan Coudreaut, a 1995 CIA graduate and director of culinary innovation for McDonald's USA.

Since 2004, Chef Coudreaut has been responsible for leading a team that develops menu items for the nearly 14,000 McDonald's restaurants in the United States, feeding more than 26 million customers daily. His innovations have introduced McDonald's customers to bolder, more contemporary ingredients such as edamame, mandarin oranges, poblano peppers, savory black beans, fire-roasted corn and almonds; zesty flavors including chipotle and cilantro-lime; and a host of wholesome menu options.

A profile of the chef in Canada's Ottawa Citizen last year said, "There's not much doubt Dan Coudreaut has more influence on what people consume than any other chef in the world."

After graduating from the CIA in 1995, Chef Coudreaut went into the fine dining segment, cooking at the Four Seasons Hotel and Café Pacific in Dallas. He moved to menu research and development with Metromedia Restaurants, parent company of Ponderosa and Bonanza steakhouses.

"The CIA gives you the foundation of true culinary flavor development (and) proper cooking techniques. All of that doesn't change whether you're at the Four Seasons Hotel, McDonald's, or a grocery store," said Chef Coudreaut, explaining how his education helped him succeed. "The CIA has the infrastructure, the credibility, and the knowledge to actually communicate those techniques to the students, and I pull upon that pretty much every day in my career."

Previous "Insight from the Inside" podcasts have featured celebrity CIA graduates such as Cat Cora, Duff Goldman, Michael Symon, and Top Chef winners Ilan Hall and Hung Huynh. To download the interview with Chef Coudreaut or to subscribe to receive future podcasts, visit: www.ciachef.edu/podcasts.

The Culinary Institute of America to Host Two Casting Calls for Season Five of Top Chef

As previously announced by the network, Bravo's Emmy-nominated hit creative competition series Top Chef will be returning for a fifth season later this year. To date all three winners of Top Chef have been graduates of The Culinary Institute of America: Harold Dieterle, Ilan Hall, and Hung Huynh. To celebrate the winning streak of its alumni, the CIA is welcoming Top Chef to both its brand new Manhattan location, The CIA at Astor Center, and to its main campus in Hyde Park, NY this May for two casting calls.

Saturday, May 10, 10 a.m.-2 p.m.
The Culinary Institute of America
Ecolab Theatre, Admissions Building
1946 Campus Drive
Hyde Park, NY

Sunday, May 11, 10 a.m.-2 p.m.
The Culinary Institute of America at Astor Center
(Above Astor Wine and Spirits)
399 Lafayette Street at East 4th
New York, NY

Open calls for chefs interested in competing in the high-stakes culinary competition series will be held in additional cities across the country starting this week. Additional casting information for these series is available at www.BravoTV.com/casting.

Bravo's Top Chef offers a fascinating window into the competitive, pressure-filled environment of world-class cooking and the restaurant business at the highest level. The series--hosted by Padma Lakshmi and presided by head judge Chef Tom Colicchio--features 16 aspiring chefs who compete for their shot at culinary stardom and the chance to earn the prestigious title of "Top Chef." Each episode holds two challenges for the chefs. The first is a quick-fire test of their basic abilities and the second is a more involved elimination challenge designed to test the versatility and inventiveness of the chefs as they take on unique culinary trials such as working with unusual and exotic foods or catering for a range of demanding clients. The challenges not only test their skills in the kitchen, but also help determine if they have the customer service, management, and teamwork abilities required of a "Top Chef." The competing chefs live and breathe the high-pressure lifestyle that comes with being a master chef, and each week someone is asked to "pack up their knives" and go home.

Top Chef: Chicago is produced by Magical Elves. Dan Cutforth and Jane Lipsitz, who also produce the Emmy Award-nominated Project Runway, Step It Up & Dance, and Top Design for Bravo, return as executive producers. Shauna Minoprio also serves as executive producer.

The Culinary Institute of America Earns Two Awards from the International Association of Culinary Professionals

The Culinary Institute of America earned two awards at the 30th annual conference for the International Association of Culinary Professionals held in New Orleans, Louisiana. The winners of the IACP Awards were announced on Friday, April 18th.

Chef John Ash of The Culinary Institute of America at Greystone in St. Helena, California received the IACP Award of Excellence as Cooking Teacher of the Year. Chef Ash first came to national prominence when he was selected by Food & Wine magazine as one of America's "Hot New Chefs." He founded his restaurant, John Ash & Company, in Northern California's wine country, in 1980 and it continues to be critically acclaimed more than 28 years later. Nationally renowned as a wine and food educator, John served for many years as the Culinary Director for Fetzer and Bonterra Vineyards. He is on the faculty of the Professional Wine Studies Program at the CIA Greystone, and is the chair of the CIA Sophisticated Palate program. Offering exclusive two- and four-day programs that are designed for connoisseurs with an appreciation for fine living and a desire to expand their culinary horizons, food enthusiasts can learn from Chef Ash himself by participating in this program.

Chocolates and Confections: Formula, Theory, and Techniques for the Artisan Confectioner, by The Culinary Institute of America and Peter P. Greweling, CMB, and published by John Wiley & Sons, Inc. won the IACP Cookbook Award in the Compilations Category. The IACP Cookbook Awards have become the industry's most coveted acknowledgement of excellence in the cookbook publishing world.

Cinco de Mayo: A Day to Celebrate Mexican Food & Heritage

It's Cinco de Mayo! A day to celebrate...what, exactly? Most Cinco de Mayo celebrations in the U.S. revolve around Tex-Mex foods and Mexican libations. There are margaritas, piñatas, mariachi bands, and maybe a sombrero or two. Brightly colored banners proclaim the coming of this much-misunderstood fifth day in May--but do we really know what we're celebrating?

Many believe, incorrectly, that Cinco de Mayo is the Mexican Independence Day, like our Fourth of July. But Cinco de Mayo is really the celebration of the victory at the Battle of Puebla in 1861--51 years after Mexico's battle for independence began. Puebla, a small town in east-central Mexico, was the setting for this dramatic battle in which a force of 4,500 lightly armed Mexicans defeated 6,000 well-armed and highly trained French soldiers.

Though a popular celebration in the U.S., Cinco de Mayo is more of a regional celebration in and around Puebla, according to Chef Iliana de la Vega, a Latin cuisines specialist at The Culinary Institute of America, San Antonio. Chef de la Vega came to the CIA's newest campus in San Antonio from Oaxaca, Mexico and will spend her first Cinco de Mayo in the U.S. this May.

"I'm excited to see the Cinco de Mayo celebrations here in San Antonio, but this is not as big a deal as our Independence Day celebrations on September 16," she said. "It is certainly a U.S. commercial success but it also highlights Mexican heritage, culture, and food."

Chef de la Vega's recipes for Rajas Poblanos con Crema (poblano pepper strips with cream) and Caldo de Hongos (mushroom soup) use authentic Mexican ingredients. They are simple, traditional Mexican foods that you might not see on your local Tex-Mex restaurant menus.

For the Rajas Poblanos con Crema, Chef de la Vega uses poblano peppers. "Poblanos are mild inexpensive peppers that are easy to stuff, and are available year-round. They are a little spicy, but not too hot. The basic method to use them involves roasting, peeling, de-veining, and seeding them," she said.

"When roasting the poblano chiles, be careful not to overcook them. Just roast enough to peel the skins off. For the Caldo de Hongos, you can use white button mushrooms or a mixture of your favorites."

Like those who fought in the Battle of Puebla, these traditional Mexican recipes, though simple, can rise above the commercial hype and celebrate the true culinary heritage of our neighbors to the south.

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Rajas Poblanos con Crema

(Poblano Slices in Creamy Sauce)

Serves 6

6 poblano chiles
1 cup vegetable oil
2 medium white onions, finely sliced
1 cup Crema Mexicana or Crème fraiche*
1/2 cup Queso Fresco (Mexican cheese), cubed**

Make a 1-inch slit on each chile. Heat the oil in a medium skillet. Fry the chiles in the oil, turning them until completely blistered. Set aside to cool.

Peel the cooled chiles. Discard the seeds and stems. Slice the chiles.

Heat 2 tablespoons of oil in a large sauté pan. Add the onions and sauté for 5 minutes. Add the chiles and sauté for another 3-5 min, until cooked. Add the cream, salt to taste, and bring the mixture to a boil. Just before serving, add the cheese. As soon as the cheese is warm, serve immediately.

*Heavy cream may be substituted.

**Mild feta cheese may be substituted.

Variation: You can add cooked corn kernels.

Chef's notes: Serve with hot tortillas, over white rice, or with grilled meat, chicken, or fish.

Nutrition information, per 9-ounce serving: 220 calories, 5 grams protein, 16 grams fat, 14 grams carbohydrates, 45 milligrams sodium, 60 milligrams cholesterol, 3 grams fiber.

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Caldo de Hongos

(Mushroom Soup Broth)

Serves 6

2 pounds mushrooms, white cap or a mixture of white cap and crimini, cleaned and brushed free of dirt
1/4 cup olive oil
1 large white onion, finely chopped
3 garlic cloves, finely chopped
2 jalapeños chilies, or to taste, finely chopped
1/4 cup fresh epazote leaves or cilantro, chopped
6 cups chicken broth

Cut and discard the foot end of each mushroom. Slice each in half lengthwise, and finely slice the halves.

In a large stockpot, heat the olive oil. Add the onions and sauté for 2 minutes. Add the garlic and sauté for a few seconds. Add the chiles to taste, and add the sliced mushrooms. Cover the pot with a lid and reduce the heat to low. Allow the vegetables to cook and gently sweat for about 10 minutes, or until softened.

Add the broth, and season to taste.

Nutrition information, per 15-ounce serving: 170 calories, 9 grams protein, 11 grams fat, 12 grams carbohydrates, 80 milligrams sodium, 0 milligrams cholesterol, 1 grams fiber.

Executive Chef of Seasons 52 Restaurants Returns to his Alma Mater

Clifford Pleau '81 Delivers Commencement Address at The Culinary Institute of America.

Clifford Pleau, director of culinary development and executive chef for the Seasons 52 restaurant chain, addressed graduates of The Culinary Institute of America (CIA) on Friday, April 11, 2008.

"Savor the path that you have taken," Pleau told 73 recipients of associate degrees in culinary arts and baking and pastry arts. "Now is the time to influence and educate. The world truly is your oyster."

Seasons 52 is part of Darden Restaurants, Inc., which also owns Red Lobster and Olive Garden. Chef Pleau helped launch what is now a seven-restaurant chain in 2003. The restaurants focus on seasonal flavors and natural cooking techniques to create healthful dishes with minimal calories and fat. For Chef Pleau's unique approach, Nation's Restaurant News honored the Chicago native with its MenuMasters Chef Innovator Award in 2007 and Seasons 52 with its Hot Concept Award in 2006.

Earlier in his career, the 1981 CIA alumnus was on the opening team for Euro Disney, where he launched 65 uniquely themed restaurants in a single day. He later became the chef at the Lark Creek Inn in Larkspur, CA for fellow CIA graduate Bradley Ogden '77.

Chocolate art installation on display at CIA

"Detritus" sculpted by Professor Peter Greweling.

Eight hundred pounds of dark chocolate, milk chocolate, and white chocolate have been sculpted into a piece of abstract art called "Detritus," now on display in the lobby of the Marriott Continuing Education Center at The Culinary Institute of America (CIA) in Hyde Park, NY.

Chef Peter Greweling, professor in baking and pastry arts at the CIA, assembled the sculpture over the weekend of March 29 and 30, with the help of a handful of students and fellow faculty members. He began work on the various components last December. The artwork features eight-foot I-beams, broken pieces of concrete, pipes, and wires, all made of tempered chocolate donated by the Guittard Chocolate Co. The wooden spools on which the chocolate sits and the police tape around the piece complement the tone and spirit of the artwork.

"I wanted to make something that was not necessarily pretty and would start a discussion about art in the culinary world," says Greweling. Last fall he worked on a project with artist Paul McCarthy in New York City, and it left an impression. "He made me look at things differently. For people who make showpieces, I think we chefs are sometimes very traditional."

The debris and wreckage in "Detritus" evoke images of the fallen World Trade Center. Greweling says that is not specifically what the piece is about, but "those images are in our collective consciousness, so I don't doubt it played into the development of this work."

How long the piece remains on display is dependent on the weather. Once the temperatures get too warm, it will have to be removed. Afterwards, the chocolate will be reformed into smaller showpieces and possibly another piece of art of similar scope.

The Culinary Institute of America announces the winners of the 2008 "Augie" Awards for outstanding achievements in U.S. foodservice

Brennan Family, Wolfgang Puck, Melissa Kelly '88, and Alfred Portale '81 recognized.

The Culinary Institute of America (CIA) has announced the recipients of the second annual CIA Leadership Awards in honor of Auguste Escoffier--also known as the "Augies." First presented in 2007, the Augies were created to celebrate industry leaders who have made transforming contributions to foodservice in the United States. Honoring the renowned founder of modern gastronomy, the awards are the measure for achievement in foodservice and hospitality, the nation's largest industry by employment. The award ceremony took place on the evening of Thursday, March 27 at Pier Sixty, a premier event venue in New York City.

"Our Augie Award winners exemplify the creativity, vision, and professional excellence that set the standard for our industry as it assumes global leadership," said CIA President Dr. Tim Ryan, who presented the awards. "Those who are selected to receive the Augies are relentless pursuers of quality, innovative leaders who have elevated the industry, and shining examples for CIA students to follow."

The Brennan Family of New Orleans was inducted into the CIA's Hall of Fame. Over decades, the family--led by Ella, Dick, Dottie, and their deceased siblings Adelaide and John--established itself through its flagship restaurant Commander's Palace and became one of the nation's leading restaurant and hospitality families. Tim Zagat, who provided more than 300,000 Zagat New Orleans guides to promote the city in the wake of Hurricane Katrina, introduced the family.

Leading Austrian-born chef Wolfgang Puck received the CIA's Chef of the Year award. Puck was introduced by Charles Gibson, anchor of ABC's World News, who explained that "There is more than a bit of genius in what he does," when referring to the chef who oversees an empire of fine-dining and fast-casual restaurants, catering services, and licensed products. Puck's famed Spago restaurant debuted in 1982 in Los Angeles and, 25 years later, he has 15 fine-dining locations throughout the nation. Through his Wolfgang Puck Catering company, he provides exclusive premium dining and catering services to renowned venues across the U.S. Wolfgang Puck Worldwide, Inc. encompasses Wolfgang Puck Bistro and Express casual restaurants; Wolfgang Puck-branded packaged foods, beverages, and cookware; book publishing; television, radio, and Internet programming; and other franchising, licensing, and merchandising.

"The CIA today really brings us the future. Today we have a respected profession, we have the smartest people going into our profession, and I think that restaurants in America are better than ever," exclaimed Puck. "The faculty at the CIA turn out great young people who really understand what it takes to become a professional—to become somebody who wants to achieve something. I think it is a tribute to Dr. Ryan and the faculty there who make CIA the best cooking school in the world."

Wolfgang has been honored twice with the prestigious James Beard Award for Outstanding Chef of the Year. He also received Beard awards for Humanitarian of the Year and Outstanding Service (for Spago Beverly Hills), and his Food Network show Wolfgang Puck won two Emmy awards.

Melissa Kelly '88, co-owner and executive chef of Primo Restaurants, and Alfred Portale '81, executive chef and owner of New York's Gotham Bar and Grill, received Alumni of the Year awards for their culinary innovation and excellence. Kelly is the first female recipient of the Augie, and she was named the James Beard Foundation Best Chef Northeast in 1999. The James Beard Foundation named Portale the Best Chef in New York in 1993, and in 2002 Gotham Bar and Grill received the James Beard Foundation Outstanding Restaurant Award. In 2006, Portale won the James Beard award and was named Outstanding Chef of the Year. 

The Brennan Family, Wolfgang Puck, Melissa Kelly '88, and Alfred Portale '81 received their Augies in front of 500 industry luminaries at the CIA Gala dinner, hosted by Dr. Ryan and William Anton, chairman of the CIA's Board of Trustees. Katie Lee Joel, cookbook author and former host of Bravo's Top Chef, served as emcee for the evening. Proceeds from the event raised close to $1 million for the CIA's scholarship endowment dedicated to the education of future culinarians in its degree programs.

Go "Green" for Earth Day with Thai Pea Soup

In 1970, the first Earth Day was organized to promote environmental awareness and encourage stewardship of our natural resources. That first, massive grassroots movement by student demonstrators, schools and communities, began with Senator Gaylord Nelson's efforts to put environmental concerns on the political agenda.

Never before has the state of our environment been more important. More than ever, Americans are making smarter choices to help keep Mother Earth "green." From recycling to choosing cleaner energy sources to buying organic and sustainable local produce, we're making small steps to help the environment.

Early spring is a great time to "go green" in the kitchen. As our thoughts turn to gardening and farming, it's time to turn over a new, green leaf.

In early spring, farm markets will put out their first crops of the season -- peas, asparagus, and early greens. One of the "greener" farmer's traditions is to plant peas on St. Patrick's Day. The sturdy peas take root in the cold ground and provide the spring kitchen with one of the sweetest green treats.

The Culinary Institute of America's Thai Fresh Pea Soup uses fresh peas and green curry to create a subtle twist on an old spring classic. It can be prepared in under half an hour so you'll have plenty of time to get outside and work in the garden.

"Once you puree the soup in a blender, make sure to taste it for flavor and texture," says CIA Chef Eve Felder. "Adjust the flavor with salt. If you prefer a smoother consistency, push the soup through a strainer to remove the skins."

The Asparagus with Shiitakes, Bowtie Pasta, and Spring Peas uses three different varieties of peas -- sugar snap peas, snow peas, and green peas -- for a bright, spring flavor. The vegetables are cooked minimally to help retain their bright green flavor and natural sweetness.

These and other green recipes can be found in The Culinary Institute of America's Vegetables Cookbook (2007 Lebhar-Friedman), which is available for purchase at bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks_dvds.

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Thai Fresh Pea Soup

Serves 8

6 cups vegetable broth, plus as needed
1 cup chopped onions
4 garlic cloves, finely minced
2 teaspoons green curry paste
8 cups shelled peas (thawed if using frozen)
Salt and pepper as needed
1 teaspoon lightly toasted mustard seeds
1/4 cup chopped mint

Add about 1/2 cup of the broth to a soup pot and bring to a simmer over medium heat. Add the onions, garlic, and curry paste. Sauté, stirring frequently, until the onions are softened and translucent, about 5 minutes. Add the remaining broth to the pot and bring to a boil. Add the peas, cover the soup, and simmer over low heat for 10 minutes.

Remove the pot from the heat and let the soup cool for at least 10 minutes before pureeing with a handheld blender. Strain the soup through a sieve and reserve the liquid if you are using a countertop blender or food processor. Add the solids to the blender jar or food processor bowl; do not overfill. Add a little of the liquid, replace the cover (without the vent from the lid or feed tube), and puree until smooth. Add more liquid if necessary to help puree the solids. Transfer the pureed soup to a clean pot. Continue until all of the solids are pureed. Blend the soup and adjust the consistency by adding some of the remaining reserved liquid. (The soup is ready to finish now or it can be cooled and stored up to 2 days in the refrigerator or up to 1 month in the freezer.)

Return the soup to a simmer over low heat. Season to taste with salt and pepper. Serve the soup in heated bowls, garnished with the toasted mustard seeds and chopped mint.

Nutrition analysis per 11-ounce serving: 140 calories, 8g protein, 26g carbohydrate, 1g fat, 860mg sodium, 0mg cholesterol, 8g fiber.

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Asparagus with Shiitakes, Bowtie Pasta, and Spring Peas

Serves 8

3 pounds asparagus, peeled and trimmed
3 tablespoons olive oil
Salt and pepper as needed
1 cup snow peas
1 cup sugar snap peas
2 cups frozen green peas
2 cups dried bowtie pasta
1 tablespoon butter
3 cups sliced shiitake mushrooms
3 tablespoons minced shallots
3 tablespoons chopped marjoram
2 bunches scallions, split lengthwise, thinly sliced
Parmesan, shaved, to taste

Bring a medium saucepan of salted water to a boil to blanch the peas and a large pot of salted water to boil to cook the pasta. Preheat the broiler.

Toss the asparagus with the oil and 1 teaspoon of salt. Place in a baking pan under the broiler, turning occasionally, until tender and lightly browned, about 8 minutes. Slice the asparagus on a diagonal into 1-inch pieces and reserve.

Cook each type of pea separately in the boiling water until almost tender, about 2 minutes each. Remove them from the water using a slotted spoon or small strainer and rinse with cold water to stop the cooking. Drain well and reserve. (The vegetables can be prepared in advance and held in covered containers in the refrigerator for up to 12 hours.)

Cook the pasta in boiling water until tender to the bite, about 10 to 12 minutes. Drain well, reserving some of the pasta water to adjust the consistency of the dish.

Heat the butter in a sauté pan until it begins to turn brown. Add the shiitakes and shallots and sauté until they are light brown, 2 to 3 minutes. Add the asparagus, green peas, snow peas, sugar snap peas, marjoram, 1 teaspoon salt, and a pinch of pepper. Sauté, stirring or tossing, until the vegetables are thoroughly heated, about 3 minutes. Add the hot pasta and toss the pasta with the cooked vegetables and scallions until evenly blended. Add a little of the pasta water to moisten the dish if necessary. Serve on heated plates and top with shaved Parmesan.

Nutrition analysis per 12-ounce serving: 370 calories, 23g protein, 52g carbohydrate, 9g fat, 430mg sodium, 5mg cholesterol, 14g fiber.

The Culinary Institute of America to hold admissions reception in Palm Beach Gardens

Aspiring culinarian to receive $500 grant.

Future chefs, bakers, and foodservice industry leaders: The Culinary Institute of America (CIA) in Hyde Park, NY is coming to Palm Beach Gardens for an Admissions reception and one lucky person will come away with a $500 grant to study at the CIA.

The Admissions reception will be held at the KitchenAid Culinary Center at Robb & Stucky Patio, 4001 Design Center Drive, on Saturday, May 17 at 6 p.m. The reception is an opportunity for aspiring culinarians to meet the CIA to learn about the college's range of degree programs. The evening will be hosted by CIA alumnus Christian Mailloux '92, Robb & Stucky executive chef.

During the evening, one attendee will win a $500 grant towards his or her CIA studies.

The CIA is now enrolling students for 2008 entry dates for both its bachelor's and associate degree programs in culinary arts and baking and pastry arts. The college's representatives can discuss the benefits of a CIA education, as well as additional scholarship opportunities.

Foodservice is a major growth industry and interest in culinary careers is rising among both career changers and "traditional" college students. The National Restaurant Association estimates a record $558 billion in sales for 2008 (more than $1.5 billion per day!). Graduates of the CIA are offered prestigious positions in a variety of restaurant careers. In addition to being top chefs, pastry chefs, and bakers, CIA alumni are leaders in catering, research and development, education, food styling, food journalism, and many other industry-related fields.

To learn more about the reception or to find out about available entry dates, please contact The Culinary Institute of America at 1-800-CULINARY (285-4627) or visit www.ciachef.edu.

Renowned Chicago chef challenges CIA baccalaureate degree recipients

Michael Kornick '82 delivers commencement address at his alma mater.

Michael Kornick, award-winning chef/owner of Chicago's mk restaurant, addressed the baccalaureate class of The Culinary Institute of America (CIA) on Thursday, March 20.

"When you leave here, stay focused on quality. It will always set you above and apart from your competition," Kornick challenged graduates. "We are counting on you to set the industry standards for the future."

The 1982 alumnus told 90 recipients of bachelor's degrees in culinary arts management and baking and pastry arts management that his CIA background led to his later success.

"My CIA education became the foundation for my career. I rely on that foundation every day," said Chef Kornick. "I developed a great respect for ingredients, technical accuracy, recipes, and presentation."

He and his wife Lisa run mk, which earned a prestigious Ivy Award in 2006. It was also previously named one of America's top new restaurants by Esquire magazine and one of the "Hottest Restaurants in the World" by Condé Nast Traveler after it opened in 1998.

Chef Kornick has recently expanded his culinary empire as chef and consulting partner of N9NE Group, operators of 12 restaurants, nightclubs, and lounges in Chicago, Las Vegas, and Dallas.

The baccalaureate degree ceremony was one of two graduations at the college on March 20. Dan Coudreaut, director of culinary innovation for McDonald's USA in Oak Brook, IL, addressed associate degree recipients earlier in the day.