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.

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.

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.

Accrediting Agency Recognizes The Culinary Institute of America as a "School of Distinction"

The Culinary Institute of America (CIA) has been named a "School of Distinction" for 2008–2009 by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT). This award recognizes ACCSCT-accredited institutions that have demonstrated a commitment to the expectations and rigors of accreditation as well as a commitment to delivering quality educational programs.

The CIA will be honored at ACCSCT's Professional Development Conference Awards Ceremony on September 15 in San Diego, CA.

ACCSCT requires renewal of accreditation to be completed every five years. This is the second consecutive re-accrediting process for which the CIA earned a "School of Distinction" honor.

The Culinary Institute of America is also accredited by the Middle States Commission on Higher Education, an accrediting agency recognized by the U.S. Secretary of Education and the Council for Higher Education Accreditation.

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 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.