More than a cooking school - CIA Sizzle

The Culinary Institute of America is "Twittering" with Excitement About its 40,000th Graduate

The World's Premier Culinary College to Launch One-Day-Only Culinary Trivia Challenge to Honor the Occasion

The Culinary Institute of America will soon confer a degree to its 40,000th graduate, and to celebrate the occasion, the world's premier culinary college is hosting an online culinary trivia challenge on Wednesday, November 4, 2009.

Hosting the challenge entirely through the social networking site Twitter, the college is encouraging home cooks, professionals, current students, alumni, and food enthusiasts to follow us @CIACulinary to become eligible for the giveaway. Questions posed to the CIA's Twitter followers will come from a variety of sources—basic culinary knowledge and technique, pop culture, the CIA's Professional Chef textbook, and the college's 63-year history.

Featured prizes for correct answers come from the CIA's very own Masters Collection® line of cookware, and will range from basic kitchen hand tools and chef's knives to pieces of the Masters Collection 7-ply copper clad pots and pans. In addition, the college will also be giving away autographed titles from well-known alumni such as Anthony Bourdain '78 and John Besh '92.

The CIA's list of accomplished alumni reads like a "Who's Who" of the foodservice and hospitality industry, including Melissa Kelly '88, John Besh '92, Anne Burrell '96, Jonathan Benno '93, Maneet Chauhan '00, Dan Coudreaut '95, Johnny Iuzzini '94, Michael J. Schulson '95, and Michael Symon '90.

To follow the CIA on Twitter, visit Twitter.com/CIACulinary, and to learn more about The Culinary Institute of America, visit www.ciachef.edu or call 1-800-CULINARY.

Podcast Reveals "Secrets of a Restaurant Chef"

Chat with Food Network Star Anne Burrell, Class of 1996, is Newest in Series

Anne Burrell, host of the Food Network's Secrets of a Restaurant Chef, talks about her 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 17-minute podcast, the 1996 CIA graduate provides her "secrets" about how to become a successful restaurant chef. She also shares highlights of her career, from serving as Lydia Bastianich's sous chef to having millions of viewers watching her cook each week on television. Last year, she was awarded Rising Star Chef of the Year by StarChefs.com.

Chef Burrell says there was never any doubt in her mind that she would attend the CIA after having an "epiphany" that she needed to change careers at age 23, and that the culinary world was for her.

"It was the first time I was a straight-A student. It was the first time I was a sponge for knowledge. I couldn't learn enough," Chef Burrell says about her experience as a CIA undergraduate. "I wanted to do so well. I was one of those people who was super-competitive. It was because I wanted to learn so much."

Burrell recorded the podcast while on campus to deliver the commencement speech to graduates in May 2009.

"Insight from the Inside" has featured CIA graduates Grant Achatz, John Besh, Scott Conant, 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 Burrell or receive future podcasts, visit www.ciachef.edu/podcasts.

The CIA Launches "Almonds, Healthy Baking, and Desserts: Tasting the Future" Online Learning Module

The Culinary Institute of America (CIA) has introduced the "Almonds, Healthy Baking, and Desserts: Tasting the Future" online learning module on the college's www.ciaprochef.com Web site.

"Almonds, Healthy Baking, and Desserts: Tasting the Future" is a free online resource that illustrates how to use California almonds in every format—from almond oil to almond flour and almond milk—to enhance the flavor and nutritional profiles of pastries, breads, and desserts.

Although intended for professional bakers, "Almonds, Healthy Baking, and Desserts: Tasting the Future" is suitable for the home baker as well. The program explores the many health benefits of almonds; the culinary advantages of almonds in regard to taste and texture in baked goods including pastries, breads, crusts, and cookies; the pairing of almonds with other nutrient-rich foods such as dried fruits, whole grains, seeds, plant oils, and honey to create complexly flavored baked goods; and the versatility of using almonds in the desserts of many of the world's cuisines.

The online learning module also includes video demonstrations of the spectrum of almond-based breads, pastries, and desserts including Almond, Mission Fig and Golden Raisin Bread; Almond Rosemary Shortbread Cookies; Almond Cake with Yogurt; and Almond Milk Panna Cotta with Rosewater and Pomegranate Glaze.

"Almonds have remarkable versatility in the bakeshop," notes CIA Baking Chef-Instructor Aaron Brown, C.B., C.H.E. "Almonds and almond products—including almond flour—add flavor and nutrients, improving the texture, health benefits, and appeal of many baked goods."

"Almonds, Healthy Baking, and Desserts: Tasting the Future" was sponsored by the Almond Board of California and produced by the CIA New Media group. It can be found at www.ciaprochef.com/HealthyBaking. The college's New Media group has been honored with two James Beard Awards for Best Video Webcast.

Champion of Restaurant Employee Rights to Lecture at The Culinary Institute of America

The co-founder and co-director of the national restaurant workers' organization Restaurant Opportunities Centers United (ROC-United) will be speaking at The Culinary Institute of America (CIA) on Thursday, October 8, 2009. Saru Jayaraman's talk, "Collective Prosperity in the Food Industry," is part of the college's Dooley Lecture Series and takes place in the Ecolab Theater in the CIA Admissions Building at 2:30 p.m.

Ms. Jayaraman is an assistant professor of Public Law at Brooklyn College. In 1992, she founded Women and Youth Supporting Each Other, a non-profit organization dedicated to providing young women of color with the resources and support needed to become leaders in their communities. She has also served as attorney and organizer at the Workplace Project, a Latina/o immigrant worker organizing center. Ms. Jayaraman co-edited The New Urban Immigrant Workforce, (ME Sharpe, 2005). She is a graduate of Yale Law School and the Harvard Kennedy School of Government and was named one of New York magazine's "Influentials" of New York City.

After September 11, 2001, Ms. Jayaraman—together with surviving employees from Windows on the World—organized restaurant workers to win workplace justice campaigns and launch their own cooperatively owned restaurant. ROC-United recently initiated a national alliance of workers' organizations along the food chain, from farm workers and meat and poultry processing workers to food distribution and retail workers to restaurant employees.

The public is invited to attend the talk at the CIA campus, which 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. Information about upcoming speakers in the series can be found at www.ciachef.edu/enthusiasts/dooley.asp.

Once-in-a-Lifetime Wine Tasting Becomes Tastier

Great news for wine enthusiasts anticipating the tasting of the 2007 Châteauneuf du Pape vintage at The Culinary Institute of America at Greystone with Robert M. Parker, Jr. Three more wines have been added to the flight, making a total of 21 wines from this excellent vintage to be tasted. This annual event has generated an endowment in excess of $1 million for Wine Advocate scholarships for the CIA's Rudd Center for Professional Wine Studies. This year's tasting is scheduled for Thursday, October 22, 2009 at 1:30 p.m. at the CIA's Napa Valley campus.

When Parker first reviewed the 2007 Châteauneuf du Pape wines, he awarded them ratings in the mid to high 90s. According to Parker, "the entire vintage will be very long-lived given the extraordinary balance in the wines. (And) given this quality, the high demand and limited supply from these producers makes 2007 one of the most collectible vintages in recent memory."

The 21 spectacular 2007 Chateauneuf du Papes to be tasted are listed in alphabetical order with a brief note from Parker on why they were considered for this once-in-a-lifetime opportunity.

• Bosquet des Papes Cante le Merle Vieilles Vignes
"This wine may turn out to be their best since their debut release of this cuvee in 1990."

• Chateau Beaucastel"This may be their greatest vintage of Beaucastel since 2001 and 1998. It should age effortlessly for a minimum of two decades."

• Chapoutier Barbe Rac
"It reveals great texture, and amazing finish and riveting overall balance and purity."

• Chateau Rayas
"After going through a transitional period after Jacques Reynaud died in 1997, it is safe to say that his nephew, Emmanuel Reynaud, has returned this venerable estate to its previous level of high quality."

• Clos des Papes
"I'll go out on a relatively safe limb and state that I believe the 2007 Châteauneuf du Pape is the greatest Clos des Papes I have ever tasted!"

• Clos du Mont Olivet Cuvee du Papet
"With the introduction of their Cuvee du Papet in 1989, they created an old-vine, luxury product that can push Chateauneuf du Pape to its maximum expression of Grenache and Provençal typicity."

• Domaine de Saint-Prefert Charles Giraud
"This estate is well worth following, especially for (this) their top cuvee from the sandy soils of Pignan, near Rayas."

• Domaine du Caillou Le Clois du Caillou Reserve
"It should age effortlessly for 25 years thereafter. A reminder the 1998, the first great vintage of this cuvee, is still a young wine at age 10."

• Domaine de Cristia Vieilles Vignes
"As I have indicated over the last few years, this is one of the superb newer producers in the Chateauneuf du Pape."

• Domaine Giraud Les Grenaches de Pierre
"Kudos to Philippe Cambie for capturing the terroir and elusive quality of old vine Grenache that seemingly hits heights in Chateauneuf du Pape unequaled anywhere else in the world."

• Domaine Grand Veneur Cuvee Les Origines
"The 2007 Chateauneuf du Pape Les Origines may turn out to be one of this estate's finest cuvees… a luxury cuvee sold at a reasonable price."

• Domaine de la Janasse Cuvee Vieilles Vignes
"It is hard to say whether this is the finest wine Christophe Sabon has made since taking over for his father, but what a profoundly great effort!"

• Domaine Olivier Hillaire Les Petits Pieds d'Armand
"Olivier Hillaire has taken over most of the vineyards that once comprised Domaine des Relagnes, and has profoundly changed the wines from very good to sensational."

• Domaine de Saint-Prefert Charles Giraud
"Ever since winemaker Isabel Ferrando released her fabulous 2003s, this superb estate has become one of my favorite estates in Chateauneuf du Pape."

• Domaine Gerard Charvin
"Some serious tannins are lurking behind all the fruit, so this 2007 will benefit from 2–4 years of cellaring. It will drink beautifully for 15–18 years."

• Domaine La Baroche Cuvee Pure
"...the brilliant 2007 Chateauneuf du Pape Pure does not rival the virtually perfect 2005, but I rated the 2005 similarly at the same state of development, and the 2007 will probably put on weight."

• Font de Michelle Cuvee Etienne Gonnet
"This has been one of the most reliable estates in Chateauneuf du Pape for well over two decades."

• Les Cailloux Cuvee Centenaire
"This will be interesting to taste out of bottle, but my best guess is that this wine will be approachable young, and last for 15–20 years."

• Pierre Usseglio Cuvee de Mon Aieul
"2007 is another stunning success from brothers Jean-Pierre and Thierry Usseglio."

• Vignobles Brunier Vieux Telegraphe
"This venerable estate, long run by the Brunier family, is a consistent source for fabulous wines."

• Vignobles Brunier Clos la Roquette L'Acent de Roquette
"This fabulous Chateauneuf du Pape will compete with the top wines of this stunning vintage. It should drink beautifully for two decades."

Parker will also host a BYOB dinner at PRESS restaurant in St. Helena following the afternoon tasting. The dinner is limited to 60 guests who will share wines from their own cellars during dinner as Parker visits each table. Proceeds from this dinner benefit the Johns Hopkins School of Medicine. There are a limited number of seats still available for both events. The price to attend both the Seminar & Tasting and the Dinner at PRESS is $1,500 per person ($1,250 tax-deductible). Attending the Seminar & Tasting only is $750 per person ($500 tax-deductible). The cost of Dinner is $1,000 ($750 tax-deductible). Please contact Reuben Katz at r_katz@culinary.edu or call 707-967-2305 for reservations.

Owner of One of Mexico City's Top Restaurants Returns to the States to Inspire Graduates at His Alma Mater

Enrique Olvera, chef and owner of Pujol in Mexico City, delivered the commencement address at The Culinary Institute of America (CIA) in Hyde Park, NY on Friday, September 25, 2009.

Chef Olvera earned his bachelor's degree from the CIA in 1999 then returned to his hometown to open Pujol the following year. His restaurant is widely recognized as one of Mexico's most interesting and creative gastronomic destinations. Food & Wine magazine has recognized Olvera, 33, among the "Ten Next Chef Superstars" in the world.

"Having a degree from The Culinary Institute of America will open many doors for you, not only in the U.S., but everywhere around the world," Chef Olvera advised 77 recipients of associate degrees in culinary arts and baking & pastry arts. "Make the most of your education and never forget what you learned here: preparation and good craftsmanship."

In the decade since graduating from the CIA, Chef Olvera has remained connected to the college. He was a presenter at the first "Latin Flavors, American Kitchen" conference at the CIA's San Antonio, TX campus in 2008, and CIA students seeking to fulfill their required externship field experience at an international location may do so at Chef Olvera's restaurant.

The CIA Celebrates the Opening of The Walkway Over The Hudson by Introducing a Special Cocktail, The Walkway

The Culinary Institute of America will mark the Saturday, Oct. 3rd opening of the Walkway Over The Hudson—the world's longest pedestrian-only bridge—by introducing a new cocktail, The Walkway.

The Walkway is a combination of rye whiskey, apple jack, New York State maple syrup, "Dutch" chocolate bitters in honor of the Quadricentennial, and is garnished with a chocolate "walkway" that also serves as a stirrer for the cocktail. Douglass Miller, a CIA Lecturing Instructor in Hospitality and Service Management, created the beverage. The Walkway cocktail will be offered in the college's three international restaurants; American Bounty, Escoffier Restaurant, and Ristorante Caterina de' Medici.

The drink will be available from Friday, October 2nd through October 31, 2009.

To learn more about The Culinary Institute of America's public restaurants or to make a reservation, visit www.ciachef.edu/restaurants, or call 845-471-6608.

The CIA Offers Aspiring Student-Chefs the Chance to Earn Up to $15,000 in Scholarships Through the CIA's Third Annual Top Turkey Recipe Contest

Everyone can use a little inspiration when faced with Thanksgiving leftovers. This November, consumers can find it in the CIA's third 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 also entertain millions of visitors to YouTube, where they will be posted for voting by consumers from coast-to-coast.

"Every year we are faced with so many leftovers," says CIA Dean Eve Felder. "We asked contestants to get their creative juices flowing and we were delighted to receive recipes that included many non-traditional ingredients."

The CIA awarded $36,000 to contest winners last year. The top prize went to Carolyn Cho from Torrance, CA, who was awarded a total of $10,000 for her Korean-American Thanksgiving Pancakes & Cranberry Dipping Sauce recipe. The $5,000 People's Choice award was won by Matthew Goike of Naples, FL for his video on how to prepare Turkey Mandu.

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.

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 highest 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 terrific resource 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, 2010 and enroll in one of The Culinary Institute of America bachelor's or associate degree programs at our Hyde Park, NY campus no later than December 2010. All entries must be received by November 2, 2009. One entry per person. To download an entry form, visit www.ciachef.edu/topturkey.

The CIA Expands Opportunities for Students with Advanced Culinary Experience

Since 2005, culinary professionals looking to advance their careers by earning a diploma from The Culinary Institute of America (CIA) have been completing their two-year associate degree in just 15 months in the college's associate degree program for students with Advanced Culinary Experience (ACE). Now, the CIA is expanding the program so twice as many culinarians can take advantage of this unique academic offering.

"People often tell me they've gotten to a point in their culinary careers where they need the right degree to be competitive and take that next step toward their goals," said CIA President Dr. Tim Ryan. "The CIA is dedicated to helping even more career advancers move forward by adding formal education to the experience and skills they already possess."

The degree program for ACE students accelerates the education of non-traditional students who have at least 2 1/2 years of post-high school, full-time restaurant or military cooking experience. By providing a focused immersion curriculum and waiving the externship requirement based on life experience, professionals with leadership aspirations earn their valuable CIA diploma in 15 months. In addition to gaining the CIA's associate degree in culinary arts, ACE graduates also receive ProChef Level I Certification from the American Culinary Federation. ProChef Level I status is the first step on the path to becoming a Certified Master Chef. There are also tuition grants available to enroll in the ACE program.

ACE participants are learning with fellow students who have similar knowledge and experience, and the CIA selects only candidates whom the college is confident will be successful in this program and in their future careers.

After 15 years in foodservice, Andrea Martin enrolled as an ACE student, earning her degree in 2006. She is now a school food consultant and chef educator, successful in a segment of the industry she hadn't even considered before. "My education at the CIA helped me identify this as a possible career path. I use the academic skills in evaluating systems and building more efficient models for schools and I use all my culinary skills in 'boot camps' for cafeteria workers."

Two sections of ACE classes begin at the CIA on April 10, 2010. To learn more about the program, call the CIA's Admissions Department at 1-800-CULINARY or visit www.ciachef.edu/admissions/academics/ace.asp.

From Iowa to Asia: Buddakan Executive Chef Speaks to Graduates at The Culinary Institute of America

Lon Symensma, executive chef at Manhattan's Buddakan Restaurant, returned to his alma mater to deliver the commencement address at The Culinary Institute of America (CIA) in Hyde Park, NY on Friday, September 4, 2009.

Chef Symensma's modern Asian cuisine has earned Buddakan critical acclaim and numerous awards—an improbable career path for someone who grew up in rural Iowa. He noted that his 350-seat restaurant holds more people than lived in his hometown.

"The CIA has provided you with many of the necessary tools to be successful in this industry. It is your job to find productive and innovative uses for these skills," the 1999 CIA graduate told recipients of associate degrees in culinary arts and baking and pastry arts. "Believe in yourself, believe in the quality of your education, and believe in the knowledge you have gained during your time here."

Before enrolling at the CIA, Symensma was already on the road to success. As a high school student, he apprenticed with Team USA at the 1996 Culinary Olympics in Germany and was named the American Culinary Federation Student Chef of the Year in 1997. With his CIA degree in hand, Symensma staged with Roger Vergé at Le Moulin de Mougins and at other restaurants in France, Italy, and Spain. He returned to the United States, but soon after two of his mentors, Gray Kunz and Jean-Georges Vongerichten, encouraged Symensma to tour Asia. Following six months in the Far East learning regional cuisines and cooking techniques, he became opening sous chef at Spice Market, Vongerichten's innovative Southeast Asian restaurant in New York City.

"No matter where you are in the world, there is a universal language to the culinary arts," Symensma advised the 64 graduates. "While there are vast differences, there are also many significant similarities and a common understanding about the creation and offering of a meal—whether it's a bahn mi on the streets of Saigon or a pâté en croûte in a three-star restaurant in Paris."

Symensma, 32, joined Buddakan when it opened three years ago. He has been executive chef there for the past two years, overseeing a kitchen staff of 77.