More than a cooking school - CIA Sizzle

The CIA Celebrates Farm-to-Fork with Hudson Valley Harvest Dinner

The Culinary Institute of America (CIA) hosted its first Hudson Valley Harvest Dinner on Saturday, September 20 at the college's Hyde Park campus. The event celebrated the Hudson Valley and the CIA's commitment to the farm-to-fork movement. Major supporters of the event included Millbrook Vineyard and Winery, Roland Foods, Nancy and Dave Ginsberg, Dr. Samuel Simon of Hudson Valley Fresh, Coach Farms, and Colavita USA.

"The CIA wishes to express its gratitude to these generous individuals and corporations. Without their support, this event would not have been possible," said Nancy Harvin, CIA Vice President for Advancement, whose department coordinated the event. "The CIA's devoted students and faculty share a commitment to excellence that fuels our drive to obtain the freshest and best ingredients for the dishes we craft. The CIA knows and understands that in addition to making gastronomic sense, buying from local producers makes economic and environmental sense."

"The dinner was an excellent way to demonstrate the wonderful quality of food grown locally, the emerging partnerships between the growers and the buyers, as well as the creativity and enthusiasm of CIA chefs," said Anne Conroy, president of the Dutchess County Economic Development Corporation and Empire Zone director. "We have been working with CIA Buyer and Farm Liaison Paul Wigsten, who is a tremendous resource in developing more connections with local growers. We hope that together we can develop additional resources for those who want to participate more extensively in this kind of farm-to-fork movement."

Among the products the college buys from more than two dozen Hudson Valley farms are 17,000 pounds of tomatoes, 800,000 eggs, more than a ton of peaches, 1,400 pounds of pumpkins, 8,000 ears of sweet corn, 9,000 pounds of baby arugula and mesclun salad greens; and more than 18,000 pounds of mushrooms.

"We are definitely putting our money where our mouths are!" said CIA President Dr. Tim Ryan.

A reception before the dinner featured sparkling wine from Atwater Estate Vineyards in the Finger Lakes. The 120 guests met farmers and producers, including Millbrook Vineyards and Winery, Hudson Valley Fresh, Coach Farm, Bella Bella Gourmet Foods, Tuthilltown Distillery, Wild Hive Farm, The Amazing Real Live Food Company, Ronnybrook Farm, Keegan Ales, Sprout Creek Farm, and Wigsten Farm.

The dinner was prepared by CIA faculty and guest chefs Megan Kulpa Fells '00 and Charles Fells from Artist's Palate and Ira Lee '94 from Twisted Soul in Poughkeepsie, and Liz Beals '03 of Beth's Farm Kitchen in Stuyvesant Falls. Two student clubs--Chefs Sustaining Agriculture and The Garden Society--participated in the event, displaying the bounties of their on-campus garden.

The invitation-only dinner raised more than $15,000 for student scholarships at the CIA.

New Study Finds Dollar Signs Reduce Sales

CIA and Cornell Faculty Research Effects of Price Presentation on Menus

An academic study by faculty members at The Culinary Institute of America (CIA) and the Cornell University School of Hotel Administration has found that restaurant customers spend more money when no dollar sign precedes prices on a menu.

Sybil Yang, a former CIA instructor and Ph.D. candidate at Cornell; Sheryl Kimes of Cornell; and CIA Associate Professor Mauro Sessarego conducted the research in 2007 at the CIA's St. Andrew's Café in Hyde Park, NY. Lunch guests at the on-campus restaurant were randomly given one of three menus: prices in a $xx.xx format, prices with just the number and no dollar sign, and prices spelled out (e.g., "twenty dollars").

Using a statistically significant sample of 201 dining parties of various sizes and demographics, the researchers found that menus "without an overt reference to money" resulted in an 8.15% increase in average spending per person. Their second finding was that there was no real difference in spending between the menus that used the word "dollars" or the "$" symbol.

The study's authors concluded that seeing repeated references to dollars may have "acted as an unintentional prime and activated concepts of cost or price, initiated a pain of paying, and subsequently caused guests to spend less." While the authors acknowledge there are other ways for restaurateurs to increase sales, dropping the dollar sign "is easy to do, and there is very little downside to form a typographical strategy for the menu."

Support for the project came from the CIA's Menu Research and Flavor Discovery Initiative (http://menuscience.ciachef.edu/research/mrfdi). The research paper will appear in an upcoming issue of the International Journal of Hospitality Management.

Four New Books by CIA Expert Faculty are Published

Food and Wine Offerings Reach Both Professionals and Enthusiasts

In the past month, four books written by faculty members of The Culinary Institute of America (CIA) hit bookstores and online booksellers around the nation. Three different publishing houses are releasing these CIA books.

CIA chefs and professors are leading the way toward the future of cooking in America with their books, which are used by chefs in professional kitchens, by educators in cooking classes, and by food enthusiasts in their homes.

Frozen Desserts by assistant professor Francisco Migoya (John Wiley & Sons) was released in August. This month's releases include WineWise by Professors Steven Kolpan, Brian Smith, and Michael Weiss (John Wiley & Sons); Gluten-Free Baking with The Culinary Institute of America by Professor Richard Coppedge, Jr. (Adams Media); and CIA Cookbook (Lebhar-Friedman), a compilation by several CIA chefs.

Francisco Migoya was executive pastry chef for renowned chef Thomas Keller at the French Laundry in Yountville, CA, before joining the CIA faculty in 2005. The Mexico City native is an assistant professor who teaches in the Apple Pie Bakery Café on campus.

Professors Kolpan, Smith, and Weiss previously collaborated on two editions of Exploring Wine, the textbook used in the CIA's wines courses and for wine education around the country. Exploring Wine was nominated for a James Beard Foundation Award as Best Wine and Spirits Book. Kolpan and Weiss have served as the Charmer Endowed Chair in Wines and Spirits at the CIA and were named Wine Educators of the Year by the European Wine Council for 2007.

Professor Richard Coppedge teaches Advanced Baking Principles, a course which explores the science and nutrition involved in various baking techniques and the use of different ingredients. Chef Coppedge is an expert in gluten-free and special dietary needs baking and has presented at numerous gluten-free and celiac conferences.

CIA Cookbook is a greatest-hits-style book, with the favorite recipes of the college's faculty from six previously published consumer cookbooks.

The CIA produces about a dozen books each year, with subjects covering world cuisines, cooking methods, baking and pastry, and front-of-the-house management topics such as customer service, wines, and even math for cooks. To purchase CIA books for enthusiasts, visit www.ciachef.edu/enthusiasts/cookbooks_dvds. Books intended for foodservice professionals can be found at www.ciaprochef.com/fbi/books.html.

Top Chefs Across America Selected for New Culinary Program Created by The Culinary Institute of America and Hormel Foods

Innovation-Focused Program Begins in October

Dennis Goettsch, vice president of marketing for the foodservice division of Hormel Foods Corporation (NYSE: HRL), and Dr. Victor Gielisse, associate vice president of The Culinary Institute of America (CIA), are pleased to announce the 16 chefs selected for the inaugural class of the Culinary Enrichment and Innovation Program (CEIP), a new innovation-focused program created to build future culinary leaders.

CEIP is the result of a landmark partnership between Hormel Foods and the CIA, the world's premier culinary college. The 18-month program consists of four rigorous three-day sessions, held at the CIA's Hyde Park campus in New York. Participants will gain expert culinary perspectives on creativity, innovation, leadership and management in the culinary arts. This program is the first of its kind in the industry, addressing the specific needs of high potential chefs at the experience level of five or more years.

The CEIP chefs represent 11 different states and all areas of commercial and non-commercial foodservice - from multi-unit restaurants to universities, from the Pentagon to hotels, and from care facilities to a casino. Many of the chefs are responsible for menu development, scheduling, staff management, back-of-the-house operations, training, purchasing and vendor relations. All share a passion and commitment to their profession.

31-year-old Denise Baron, the Culinary Director of Burtons Gill in North Reading, MA, took a year to travel through Mexico and Central America, learning conversational Spanish to better communicate with her employees. In the process, she volunteered on a farm in Ecuador, learned to make the local drink, "cheecha," and, when eating in an Argentine Steakhouse in Bolivia, found herself in the kitchen, "throwing down" at the sauté station because the cook had cut his finger.

At 27, Travis Brust has already been in the field for 15 years. He is now the Executive Sous Chef at the historic Williamsburg Inn in Williamsburg, VA. His professional maturity is respected by those who work alongside him and his passion, he explains, comes from "the growth and successes of those apprenticing and learning under my direction." Brust's classic tale of chef expertise under pressure concerns a tented event for 425 guests. When a rainstorm developed, Brust and his fellow chefs were plating up while standing in five inches of water, and running food with umbrellas. The meal - and chefs - received a standing ovation.

James Lynch, Executive Chef at ACTS Retirement-Life Communities/Granite Farms Estates in Media, PA, oversees the production of 1,200 meals a day for residents aged 65 and older. He cites a resident with special needs as his biggest fan - "my creativity makes her day." Lynch, who is 32, was selected last year from among 5,000 employees in five states as an ACTS Retirement-Life Communities President's Award winner.

Michael Edwards started as a dishwasher at age 16. Now 36, he is a Culinary Specialist First Class for the U.S. Navy at the Pentagon. He lists his biggest challenge to date as cooking and living aboard an aircraft carrier. After working 16-hour days, he would deep clean the kitchen from floor to ceiling, and once a week clean at least 24 ovens. Edwards believes that chefs from around the world should take a stand against hunger, increasing awareness and addressing needs.

Greg Masset began his foodservice career at the young age of 14 in Yakima, WA, owing to the fact that his family's home - a 1910 farmhouse - was also a restaurant. (The family lived upstairs, and the restaurant was the dining room on the main floor.) Now 34, Masset is the Executive Chef at the Yakima Country Club. His specialty is Cassoulet.

Joel Hetrick is the 25-year-old Sous Chef at the Classic Residence by Hyatt in Glenview, IL. Hetrick hails from a military family; both grandfathers were cooks during WWII. He also is the lead singer in a Southern rock band called The Steel Chops. "Music and food just seem to go together for me."

The 16 participants will gather for the first session of the Culinary Enrichment and Innovation Program (CEIP) on Tuesday, October 28. The focus for this first session will be flavors and the senses, flavor synergies and technology. As part of this course, the chefs will tour local farms with the CIA's Paul Wigsten, who will discuss the business principles of successful local sourcing. The chefs also will spend time in the kitchen, using authentic ingredients, equipment and cooking methods to prepare dishes from regions all over the globe.

"We are already impressed by the culinary and business achievements of these talented chefs," Goettsch said. "The goal of CEIP is to deliver a learning experience that will move these chefs to the next level in their careers by strengthening their leadership abilities and urging them to embrace innovation in the culinary arts." For more information on the program, the students and the sessions, visit www.ceipinfo.com.

CEIP Inaugural Class, 2008–2010

• Jonna Anne - Campus Auxiliary Services, SUNY Geneseo; Geneseo, NY
• Denise Baron - Burtons Grill; North Reading, MA
• Amy Bishopric-Miller - Blue Trout Grill; Keene, NH
• Travis Brust - Williamsburg Inn; Williamsburg, VA
• Eric Cartwright - Campus Dining Services, University of Missouri; Columbia, MO
• Thomas Dickhans - Hormel Foods Corporation; Austin, MN
• Michael Edwards - U.S. Navy, the Pentagon; Arlington, VA
• William Geller - Classic Residence by Hyatt; Lantana, FA
• Daniel Hernandez - Southwestern Baptist Theological Seminary; Fort Worth, TX
• Joel Hetrick - Classic Residence by Hyatt; Glenview, IL
• James Lynch - ACTS Retirement-Life Communities/Granite Farms Estates; Media, PA
• Jose Carlos Magalhaes - UFood Grill Restaurants; Newton, MA
• Greg Masset - Yakima Country Club; Yakima, WA
• Tim Recher - Hilton Alexandria Mark Center; Alexandria, VA
• Erik Rickard - Harrah's Casino: Maryland Heights, MO
• Christian Watson - Morrison Healthcare; Chicago, IL

Summer's Not Over Yet: CIA's Baked Apples on the Grill

Apple season is upon us, and the chefs of The Culinary Institute of America suggest that you take advantage of this opportunity to select a variety of apples from your local farmer's market. Such a versatile ingredient as the apple can be prepared in numerous ways; whether baked, grilled, or roasted, each particular variety has characteristics that make it unique. With apples in such abundance, now is an excellent time to take them home and experiment to determine which apple variety is your favorite.

"In New York's Hudson Valley we have no shortage of apple varieties. Early September apples such as Paula or Ida Red, cousins of the McIntosh, will work well for this recipe if they are not over-baked," explains Carol Hawran of The Culinary Institute of America in Hyde Park, NY. "Rome Beauty, Empire, or Golden Delicious apples are always reliable standbys as they have enough body to hold their shape well."

Baked apples are ideal for a warm day and can be made right on your grill. Put them on just as you take off your dinner, and by the time you've eaten and brewed coffee, the apples are ready to eat. Apple Crisp, with a sweet crumbly topping made with oats, will warm up any cool evening. Top it with a wedge of cheddar cheese or a dollop of lightly sweetened whipped cream for a dessert that is sure to please.

These and other great recipes can be found in The Culinary Institute of America's cookbook, Grilling (2006, Lebhar-Friedman), available for purchase at bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks_dvds.

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Baked Apples filled with Walnuts and Cream

Makes 8 servings

•  2 tablespoons chopped toasted walnuts
•  2 tablespoons packed light brown sugar
•  2 tablespoons softened butter
•  8 prunes, pitted and diced small
•  1/2 teaspoon grated lemon zest
•  8 McIntosh apples, cored
•  2 tablespoons Calvados
•  3 tablespoons maple syrup
•  1/2 cup heavy cream

1. Preheat a gas grill to medium. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.

2. Combine the walnuts, brown sugar, butter, prunes, and lemon zest, and mix until evenly blended. Pack the mixture into the cored apples.

3. Cut 8 large rectangles of foil and fold each in half to make squares. Set 1 filled apple in the center of each square. Drizzle each apple with some of the Calvados (less than 1 teaspoon per apple) and a little of the maple syrup (less than 1 teaspoon per apple). Pull up the sides of the foil around the apple to make a vented pouch.

4. Grill the apples over direct heat until soft and the juices that collect in the bottom of the pouch are a rich brown, about 35 to 40 minutes. Turn the pouches occasionally as the apples cook.

5. Whip the heavy cream just until lightly thickened and still somewhat runny. Whisk in the remaining maple syrup.

6. To serve, place a baked apple on each serving dish. Pour the accumulated juices from the foil pouches over the grilled apples, and then spoon some of the whipped cream over them.

7. Serve immediately.

Nutrition analysis per 7.5-ounce serving: 270 calories, 1g protein, 46g carbohydrate, 10g fat, 30mg sodium, 30mg cholesterol, 6g fiber.

The Culinary Institute of America Offers Aspiring Student-Chefs the Chance to Earn Up to $15,000 in Scholarships through the CIA's Second Annual Top Turkey Recipe Contest

No one likes to eat dull Thanksgiving leftovers. This November, consumers who need a little inspiration can find it in the CIA's second-annual Top Turkey Scholarship Contest, where aspiring student-chefs show their creativity in the hopes of earning up to $15,000, including the "People's Choice" award.

This scholarship is unique in the fact that students can also submit a DVD recording that details the preparation of their creations to be eligible for a $5,000 "People's Choice" award. Creativity is encouraged, as their recipes must not only impress the expert chef-instructors at The Culinary Institute of America, but they must also entertain millions of visitors to YouTube, where they will be posted for voting by consumers from coast-to-coast.

Last year's top prize went to Stephen Latta from Millersville, MD, who was awarded a total of $15,000 ($10,000 First Place and $5,000 People's Choice Award) for his Turkey Sausage recipe and video.

To be eligible for this scholarship, each applicant must submit a creative, original recipe of what to do with day-after-Thanksgiving turkey leftovers. To be considered for the separate "People's Choice" award, applicants must also submit DVD demonstrations showing how their recipes are prepared. This contest is open to prospective students who graduate high school no later than June 2009.

Two ways to enter:

> Provide a written recipe, 300-word personal statement discussing your creation, and three photos of your finished product.

-or-

> Submit all of the above items and include a 3-5 minute DVD segment in which you talk about your creation and demonstrate its preparation. Only DVDs formatted as wmv, avi, mov, or mpg and with a file size no greater than 100 MB will be accepted.

Many ways to win:

•  $10,000 scholarship for First Place
•  $7,500 scholarship for Second Place
•  $5,000 scholarship for Third Place
•  $3,000 scholarships for three Honorable Mentions
•  $5,000 People's Choice Award

Consumers will be able to view the "People's Choice" finalists on YouTube. The video with the hightest YouTube rating will be judged the "People's Choice" winner. Not only is this a great opportunity to help an aspiring chef earn a scholarship to the CIA, but it is also a great opportunity for home cooks to get some new ideas for all those Thanksgiving leftovers.

To be eligible for participation in the CIA's Top Turkey Scholarship Contest, students must graduate high school by June 30, 2009 and enroll in either the The Culinary Institute of America bachelor's or associate degree programs no later than December 2009. All entries must be received by November 7, 2008. One entry per person.

To download an entry form, visit www.ciachef.edu/admissions/finaid/turkeycontest.asp.

To watch last year's winning videos, visit www2.ciachef.edu/video/turkey_contest.html.

"If Yan Can, So Can You!"

Martin Yan Addresses CIA Graduates

Martin Yan, author of 26 cookbooks and host of the classic television cooking show Yan Can Cook, spoke to graduates of The Culinary Institute of America (CIA) on Friday, September 5, 2008. Following the commencement address, college president Dr. Tim Ryan presented Chef Yan with the CIA's Master of the Aesthetics of Gastronomy Award.

"Today I welcome you to my--to our--profession. We are all members of a proud and honorable fraternity," Chef Yan told 74 associate degree recipients in culinary arts and baking and pastry arts. "We come from different communities, countries, and cultures. But we share the same dreams and aspirations."

Yan, 59, was born in Guangzhou, China. His father was a restaurateur and his mother ran a grocery store, and he began cooking at age 13 in an apprenticeship at a Hong Kong restaurant. In addition to his cookbooks and television programs, Martin Yan also owns two Yan Can Restaurants in California.

"As you begin your culinary journey, treat this profession with respect, courage, dignity, imagination, and--most importantly--passion," Yan advised graduates. He concluded, "If Yan can, so can you!"

Chef Yan was previously a graduation speaker at the CIA in 1994 and has been a guest lecturer at the college's Worlds of Flavor conferences at its Greystone campus in St. Helena, CA.

The Culinary Institute of America Takes "Worlds of Flavor®" to the Windy City for First-Ever Chicago Gourmet Celebration

Popular CIA Thought Leadership Conference is Adapted for Consumers; Features Leading Latin American Chefs

The world's premier culinary college has partnered with the Illinois Restaurant Association as part of the premiere Chicago Gourmet event on September 26-28, 2008. Chicago Gourmet is America's only urban gourmet food and wine showcase with tastings, demonstrations and hands-on workshops open to the public. A distinctive new food and wine show, the event celebrates top culinary experts.

As part of the celebration, the college will present the CIA Worlds of Flavor Pavilion, inspired by its long-running Worlds of Flavor International Conference & Festival. Held every year at the CIA's Napa Valley, CA campus, the legendary program regularly attracts the world's leading chefs and cooks to share their talents and traditions with attending American chefs.

The CIA Worlds of Flavor Pavilion at Chicago Gourmet will highlight the best in Latin flavors and traditional Latin cooking, with artful tastes prepared by top chefs such as Enrique Olvera, chef/owner of Pujol Restaurant in Mexico City; Norman Van Aken, chef/owner of Norman's in Miami; and Coque Ossio, chef/owner of a consortium of restaurants in Peru.

The Pavilion will be a colorful marketplace evocative of the sights, smells, and sounds of Latin cityscapes and regional food cultures from Mexico City to Lima, Peru. Market food stalls, delicious tastings of food and wine, music and dance performances, cooks and chefs talking informally about their food, and cooking demonstrations--all will contribute to this rich culinary experience.

The CIA Worlds of Flavor Pavilion will be open from noon-2:30 p.m. on Saturday, September 27; and noon-2 p.m. on Sunday, September 28. Tickets for admission to the Pavilion are $95 per person, and are purchased separately from the general admission to Chicago Gourmet. To buy tickets for all festival events, please visit www.chicagogourmet.org.

The Culinary Institute of America to Launch Latin Flavors, American Kitchens Conference at its San Antonio, TX, Campus

The Culinary Institute of America (CIA), San Antonio will launch its inaugural Latin Flavors, American Kitchens conference October 9-11, 2009 at its new Texas campus. The first of-its-kind conference will highlight Latin American cuisines, their connections to regional cuisines, and the role of Latin flavors in the future of American menu development.

The three-day event for foodservice professionals, will present some of the country's leading experts on Latin cuisines, such as Rick Bayless, Mark Miller, and Maricel Prescilla as part of a series of programs under the CIA's Symposia in Latin Cuisines, Cultures, and Exchange. Additionally, noted guest chefs from Mexico and Peru will also present and conduct culinary demonstrations.

Conference topics include Mapping Culinary Peru: Ingredients, Flavor Dynamics and the Markers of Authenticity; From Tex-Mex and Southwestern Cuisine to the Rise of Authentic Latin Flavors: Texas as a Case Study in Change; and Translating Authentic, Regional Latin Flavors for U.S. Foodservice: What's Working? What's Possible?

A triad of trends--Latin cuisines being the fastest growing ethnic food category, shifting patterns in U.S. demographics that estimate Latino buying power to exceed $1 trillion by 2010, and the commitment by the CIA to provide leadership opportunities for Latinos in the foodservice workplace--gives Latin Flavors, American Kitchens and the mission of the CIA, San Antonio both a timely and forward-thinking significance.

"The CIA has worked since the mid-1990s to highlight world cuisines and world flavors," says Greg Drescher, Executive Director of Strategic Initiatives for the CIA. "The San Antonio campus and the Latin Flavors conference provide the perfect venue increasing the appreciation of the world-class quality of many of Latin America's culinary traditions among chefs, foodservice professionals, and the American dining public."

The Culinary Institute of America, San Antonio offers a full-range of educational programs to place Latin cuisines in their rightful place as some of the finest in the world and to boost opportunities for aspiring and established Latino culinary professionals, including, as its centerpiece, a 30-week certificate program in fundamental culinary skills, professional development courses, symposia, and the launch of its culinary enthusiast classes in December, 2008.

CIA, San Antonio is housed in the historic Pearl Brewery complex, the extensive renovation of which is helping transform San Antonio into a culinary and cultural destination along the banks of the San Antonio River.

CIA Celebrates Diversity with Day of Outdoor Entertainment

Campus Comes Alive with Music and Dance from Around the World

The Culinary Institute of America (CIA) in Hyde Park often uses food to bring the cultures of the world to its students. This month, the college's latest campus event--We All Got Spice!--introduces a different cultural element that underscores the importance of diversity and inclusiveness to the college, to the food industry, and to life. We All Got Spice! is a celebration of world music and dance, held on September 17, 2008, from 11 a.m. to 3 p.m. on Anton Plaza in the center of the CIA campus.

The public is invited to enjoy this festive day alongside CIA students, staff, and faculty.

Some of the Hudson Valley's top musicians and dancers will showcase different world cultures, including: Melody Africa, a traditional African drum and dance ensemble from New Paltz; Solas An Lae, an Irish dance company based in Red Hook; Soñando, a Latin band from Kingston; and Byron Giff, a DJ from Poughkeepsie specializing in Caribbean and world music.

The schedule of acts:

> 11 a.m. - Melody Africa
> 12:30 p.m. - DJ Byron Giff
> 12:45 p.m. - Solas An Lae
> 1:30 p.m. - DJ Byron Giff
> 2 p.m. - Soñando

We All Got Spice! is presented by the CIA's Diversity Council. The event is part of a larger initiative to encourage a campus environment in which respect for diversity--one of the college's core values--is part of everyday life.