More than a cooking school - CIA Sizzle

The Culinary Institute of America's Conrad N. Hilton Library Opens New Exhibit

"Popping into Art: How Changes in Food Consumption Influenced Pop Art in the 1960s"

The Conrad N. Hilton Library on the campus of The Culinary Institute of America (CIA) is featuring the art of Andy Warhol, Claes Oldenburg, Wayne Thiebaud, and Tom Wesselman. A new exhibit, "Popping into Art: How Changes in Food Consumption Influenced Pop Art in the 1960s," looks at food's effect on the pop art movement of the 1960s. Anyone who has enjoyed Campbell's Soup, hamburgers, Coca-Cola, or art will love the lively pop art and history of this upbeat exhibit.

"Pop art was the first art movement to focus on common food as a statement about society rather than a symbol of personal wealth. Pop art used food and other common objects as mirrors," says exhibit curator Laura Baker. "Pop artists saw food as a subject common to all people, no matter their age, class, race, or gender."

The four featured artists painted, sculpted, collaged, and silk-screened food that represents the America of the 1960s. "This food connects to changes caused by the increase of women in the workforce, rising popularity of supermarkets, intensification of advertising and branding, growth of fast food chains, birth of the interstate, and economic reliance on consumerism," Baker says.

The display includes dozens of pop art images, quotes from authors, popular cookbooks from that era, and modern versions of consumer items depicted in pop art, such as the iconic Campbell's Soup cans.

Admission is free to view "Popping into Art," which will be on display in the library's Donald and Barbara Tober Exhibit Room until summer 2010. The Exhibit Room is open Monday through Friday from 9 a.m. to 5 p.m. The Conrad N. Hilton Library is on the CIA campus, Route 9 in Hyde Park.

American Cancer Society, the CIA and Ace of Cakes Chef Duff Join Forces to Reinvent the Birthday Cake

Emerging Chef Alexandra Mudry's New Take on Red Velvet is the Official Birthday Cake of the American Cancer Society

The American Cancer Society, the Official Sponsor of Birthdays, joined forces with The Culinary Institute of America (CIA), the world's premier culinary college, to reinvent the birthday cake. Because healthy living is key to creating a world with less cancer and more birthdays, the Society and the CIA challenged CIA's baking and pastry students to create a better-for-you birthday cake. CIA Alumni and star of Food Network's TV's Ace of Cakes Chef Duff Goldman joined the Society and the CIA to select the winner, Alexandra Mudry's new take on red velvet cake, from a pool of five talented finalists. The winner is now the official birthday cake of the American Cancer Society.

"Birthday cakes help people celebrate important milestones in meaningful ways. We see a significant opportunity to use the American Cancer Society's new official birthday cake to inspire people to stay well and lead healthier lives through simple lifestyle changes," said Elizabeth T.H. Fontham, M.P.H, Dr.P.H., national volunteer president, American Cancer Society. "Who better to help create a healthier birthday cake without sacrificing fun and flavor than The Culinary Institute of America and Chef Duff?"

The Society's official birthday cake is a healthier version of a red velvet cake that delivers plenty of taste but much less sugar and fat than a traditional recipe. In addition to cutting back on sugar, eggs, oil and butter, Mudry's inventive additions - including roasted beets, dried cherries, applesauce and whole grain flour - help kick the nutrients up a notch. The result: a better-for-you cake that tastes great and still has the fun, celebratory feel of a traditional birthday cake.

To help promote healthier birthday celebrations throughout the country, students from The Culinary Institute of America were challenged to create an easy-to-replicate cake recipe that incorporates ingredients that reduce some of the not-so-healthy ingredients typically found in cakes. Students submitted recipes that included an original cake recipe and a description of how the recipe used more healthful baking ingredients and/or substitutions to improve on the traditional birthday cake. The CIA deans evaluated the recipes and selected five finalists. The other finalists included:

• Arthur Battistini, runner up, Hyde Park Campus
  
• Tamara King, Hyde Park Campus
  
• Lorraine Tran, Greystone Campus
  
• Laura Sansone, Hyde Park Campus

"Our students are encouraged to include ingredients with high nutritional value in their recipes," said Thomas Vaccaro, associate dean for baking & pastry arts at The Culinary Institute of America. "When we were presented with an opportunity to work with the American Cancer Society to reinvent the birthday cake we were thrilled because the collaboration truly showcases our emerging chefs' commitment to producing more healthful recipes. We're also pleased to be part of the Society's efforts to raise awareness of healthy living to fight cancer as the disease has touched so many of our students in very personal ways."

Chef Duff selected the Official Birthday Cake of the American Cancer Society at his studio bakery, Charm City Cakes, where he tapes his popular Food Network show, Ace of Cakes. The finalist judging will be featured in an upcoming Ace of Cakes episode.

"The idea of having an official birthday cake and celebrating more birthdays is a very positive way of looking at cancer and dealing with cancer," said Chef Duff. "If people are baking better-for-you cakes at home, then they are taking a step in the right direction to live longer, healthier lives and celebrate more birthdays. Baking isn't as scary as you think and the winning recipe is a prime example of just how easily more nutritious baking can be done at home."

To download the recipe for the official birthday cake of the American Cancer Society and more information on the finalists, visit www.morebirthdays.com. Eating a healthy diet high in fruits, vegetables and whole grains and limited in processed and red meats is one important component of staying well to reduce your risk of cancer. In addition, it is important to get at least 30 minutes of moderate to vigorous physical activity on five or more days a week; to get the cancer screenings that are appropriate based on your age and family history; and to avoid cigarette smoking.

The American Cancer Society invites people to join the movement to create a world with less cancer and more birthdays by visiting www.morebirthdays.com where they can declare the American Cancer Society the official sponsor of their birthday, download a healthy "how to" birthday kit and send e-cards to friends and family. People can also spread the word on Facebook or by visiting OfficialBirthdayBlog.com.

"The Hunger Challenge for Foodies" Lecture at The Culinary Institute of America

Joel Berg, executive director of the New York City Coalition Against Hunger, will be presenting a lecture titled "The Hunger Challenge for Foodies" at The Culinary Institute of America (CIA) in Hyde Park on Tuesday, August 18, 2009. Berg's talk, part of the college's Dooley Lecture Series, takes place in the Ecolab Theatre in the college's Admissions Center at 2:30 p.m.

Berg is a nationally recognized leader in the fields of hunger and food security, and the author of the book, All You Can Eat: How Hungry Is America? (Seven Stories Press, 2008). Before working with the Coalition Against Hunger, he served the Clinton administration in senior executive service positions at the United States Department of Agriculture (USDA). He was the first USDA coordinator of community food security, where he created a federal initiative to better enable faith-based and other nonprofit groups to fight hunger, bolster food security, and help low-income Americans move from poverty to self-sufficiency.

From 1989 to 1993, he served as a policy analyst for the Progressive Policy Institute and a domestic policy staff member for President Bill Clinton's transition team. He has won the U.S. Secretary of Agriculture's Honor Award for Superior Service and the Congressional Hunger Center's Mickey Leland National Hunger Fighter Award.

The public is invited to attend the lecture. The CIA is on Route 9 in Hyde Park. Attendance is limited to 100, and seating is available on a first-come, first-served basis.

The Dooley Lecture Series brings food industry leaders, experts on international relations, and other interesting luminaries to The Culinary Institute of America. The series is named for Carroll F. Dooley, the first director of the college's food preparation division in 1946. His daughter, Patricia Dooley Fortenbaugh, has been funding the series since its inception in 2002.

Le Bernardin Chef de Cuisine Addresses Graduates at his Alma Mater

Christopher Muller, chef de cuisine at New York City's famed seafood restaurant Le Bernardin, delivered the commencement speech at The Culinary Institute of America (CIA) in Hyde Park, NY on Thursday, July 2, 2009.

"I know—sitting here years ago in the same spot listening to my graduation speaker—the last thing you want to hear is more advice. But as a fellow graduate, it's kind of my duty," quipped Muller, a 1988 CIA alumnus.

"Try to become a really good cook—one who understands flavors and techniques," Chef Muller advised 72 recipients of associate degrees in culinary arts and baking and pastry arts. "Be patient, develop your skills, and expand on the foundation The Culinary Institute of America has given you."

Muller, a native of Dickeyville, WI, has been working at Le Bernardin since 1993 under executive chef Eric Ripert. Le Bernardin is ranked 15th on the list of this year's World's 50 Best Restaurants in England's Restaurant magazine. It has made the list for the past four years.

The CIA to Hold "Latin Flavors, American Kitchens" Conference at its San Antonio Campus

The Culinary Institute of America (CIA), San Antonio has announced its second annual Latin Flavors, American Kitchens conference to be held October 14 to 16, 2009. This one-of-a-kind conference will highlight Latin cuisines, the role of Latin flavors in the future of American menu development, and the relevance of Latin street and comfort foods in recessionary times.

Latin flavors represent one of the hottest menu trends, and while many Latino American foods enjoy wide popularity in the United States, Americans are largely unaware of the breadth and quality of Latin cuisines. In reaching out to culinary professionals who attend Latin Flavors, America Kitchens, the CIA is helping to educate the American public at large with a greater understanding about the outstanding food, bold flavors, and fascinating people that make up the varied world of Latin cuisines.

This year's Latin Flavors, American Kitchens conference will spotlight the food and cooking of Brazil, Chile, Puerto Rico, and the sea-bordered Veracruz region of Mexico. These regions are at the front of the trend curve for Latin cuisines and represent a sweep of the best of both tradition and innovation in Latin food and cooking as brought to North American menus.

The three-day invitational event for foodservice industry professionals will present some of the country's leading experts on Latin cuisines, such as Mark Miller, Maricel Presilla, Robert del Grande, and Norman Van Aken. Additionally, noted guest chefs from Brazil, Chile, Puerto Rico, and Veracruz will offer unique culinary demonstrations and presentations.

Conference topics include Exploring Iconic Ingredients of Latin Kitchens; The Fundamentals of Latin Seafood Cookery from Northeastern Brazil, the Gulf of Mexico, and Puerto Rico; Latin Comfort Food; and Pre-Columbian Gifts to the World: Vanilla and Cocoa, among many others.

A triad of trends gives Latin Flavors, American Kitchens both a timely and forward-thinking significance—Latin cuisines are the fastest-growing ethnic food category, shifting patterns in U.S. demographics estimate Latino buying to exceed $1 trillion by 2010, and Latin comfort food is playing a key role in providing high-impact flavors with traditionally less expensive ingredients.

"Our San Antonio campus is perfectly poised to offer the U.S. foodservice industry access to Latin experts who can help operators offer the best of Latin cuisines to their customers," says Shelly Greishaber, director of education at the CIA, San Antonio. "This conference, combined with our Latin cuisines research program, is helping us present cutting-edge content to both our students and the operator community."

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. Offerings include a 30-week certificate program in fundamental culinary skills, professional development courses, and culinary enthusiast classes.

The CIA Launches "The Professional Chef Rediscovers Soy Sauce" Online Learning Module

The Culinary Institute of America (CIA), in conjunction with Kikkoman Sales, USA, Inc., has launched "The Professional Chef Rediscovers Soy Sauce" learning module on the college's ciaprochef.com Web site.

"The Professional Chef Rediscovers Soy Sauce" is a free online learning module exploring how naturally brewed soy sauce can enhance a wide range of cuisines, from Latin and Mediterranean to Asian, by adding the depth and richness of umami—often referred to as the fifth basic taste.

"The Professional Chef Rediscovers Soy Sauce," which is geared toward professional chefs but suitable for home cooks as well, has segments on understanding umami, the differences between naturally brewed vs. non-brewed soy sauce, and how to create a spectrum of master sauces using soy sauce. More than 52 recipes are presented that use naturally brewed soy sauce to create depth of flavor in an array of cooking styles, including American Contemporary, Latin, Mediterranean, and Asian; as well as in sauces, spreads and dressings. Several video demonstrations are available, including Wood-roasted Salmon with Ginger, Mustard Soy, and Brown Sugar; Grilled Butterfly Leg of Lamb Marinated in Soy, Balsamic Vinegar, Mustard, and Olive Oil; and Sesame-crusted Seared Tuna Carpaccio with Soy Aïoli.

"American chefs and home cooks are in search of flavor as never before," notes Greg Drescher, executive director of strategic initiatives for the CIA. "The CIA is delighted to be teaming up with Kikkoman Sales, USA, Inc. to present this 'deep dive' into a Japanese ingredient, rich with a centuries-old heritage, that is a vital 'go to' component for building flavor in the contemporary American kitchen across many cuisine types and styles."

"The Professional Chef Rediscovers Soy Sauce" was produced by the CIA's New Media group, and can be found at www.ciaprochef.com. The college's New Media group has been honored with two James Beard Awards for Best Video Webcast.

The CIA Introduces "Coffee: Brewing, Tasting, and Cooking" Online Learning Module

The Culinary Institute of America (CIA), in conjunction with Starbucks Coffee Foodservice division, has introduced the "Coffee: Brewing, Tasting, and Cooking" Web-based learning module on the college's ciaprochef.com Web site.

"Coffee: Brewing, Tasting, and Cooking" is a free online learning module tracking America's favorite beverage from bean to table. Among the many topics explored in the module are how coffee beans are processed, how to brew beans properly and how to evaluate a cup of coffee. Recipes and videos created by CIA chefs feature new ideas and techniques for cooking with coffee.

Additionally, "Coffee: Brewing, Tasting, and Cooking" explores coffee's compatibility with a wide range of contemporary flavors from Latin, Mediterranean, and Asian cuisines. Geared toward professionals, but suitable for home cooks as well, the e-learning module includes 16 downloadable recipes, demonstrated by CIA chef-instructors in streaming video.

The program also includes information about responsible coffee-growing practices, guidelines for would-be baristas, and suggestions for organizing a professional-style cupping with friends or colleagues. Videos featuring Major Cohen, a coffee educator with Starbucks Coffee, demonstrate how to "cup" (evaluate) coffee like a professional and how to steam milk properly for a cappuccino or latte.

Since 1971, Starbucks Coffee Company has been committed to ethically sourcing and roasting the highest quality Arabica coffee in the world, with 100 million bags of beans produced and 400 billion cups consumed each year.

"Collaborating with Starbucks Coffee allows us to delve deeply into a topic—getting a good cup of coffee—that millions of Americans take seriously," said John Barkley, the CIA's director for strategic initiatives and new media. "Chefs and cooks have been enthusiastic about our Web-based learning modules, and we hope they will equally enjoy this one with its terrific information, recipes, and hands-on demonstrations."

"Coffee: Brewing, Tasting, and Cooking" was produced by the CIA's New Media group, and can be found at www.ciaprochef.com. The college's New Media group has been honored with two James Beard Awards for Best Video Webcast.

Recipes include:

• Coffee Chili Rubbed Flat Iron Steak
  
• Smoked Turkey and Shaved Asiago Sandwich with Coffee Shallot Jam
  
• Apple Jack Ribs Smoked over Coffee Beans and Applewood
  
• Savory Cheddar Bacon Scallion Scones
  
• Red Velvet Coffee Chocolate Cupcakes

Podcast Features Leader in Fine Italian Cuisine

Chat with Scott Conant, Class of 1992, is Newest in Series

Scott Conant, a top name among chefs of Italian cuisine in New York City, talks about his career in the newest "Insight from the Inside" podcast from The Culinary Institute of America (CIA). "Insight from the Inside" is a series of chats with CIA graduates who have exciting jobs in the food world.

During the 11-minute podcast, the 1992 CIA graduate shares highlights of his professional life, from the mentors who guided his career to earning a James Beard Foundation Award for Best New Restaurant in America with L'Impero in 2003. Chef Conant is now the owner of Scarpetta in New York City and Miami Beach, FL and the author of two cookbooks, New Italian Cooking and Bold Italian.

What stands out in Conant's memory about his days at the CIA was the professional approach among his classmates and realizing he wasn't the only 18-year-old passionate about food. "There was such a passion that every student had. I always had it, but here it was par for the course," Chef Conant recalled. "Every discussion was about food. Everything was about how to get yourself better; focusing on technique; how to be a professional chef."

Conant recorded the podcast while on campus to judge student presentations from the Marketing and Promoting Food course in the CIA's bachelor's degree program.

"Insight from the Inside" has featured CIA graduates Grant Achatz, John Besh, Cat Cora, Dan Coudreaut, Steve Ells, Duff Goldman, Johnny Iuzzini, Sara Moulton, Charlie Palmer, Michael Symon, and Top Chef winners Ilan Hall and Hung Huynh. To hear the interview with Chef Conant or receive future podcasts, visit www.ciachef.edu/podcasts.