About the CIA

The Culinary Institute of America is the world's premier culinary college. Our mission is to give our students the world's best culinary education. How? We offer unique bachelor's and associate degree programs that help you learn in proven stages. We give you an extraordinary amount of hands-on kitchen learning -- more than 1,300 hours. And we support you with the largest faculty of teaching chefs on one campus. With our network of over 44,000 alumni, a CIA degree is the prized passport into the world of food professions. Visit our Web site to learn more.

Meet our student bloggers



Racheal is a 21-year-old Baking and Pastry Arts student in the AOS program. She is from Chesapeake, VA where she went to Old Dominion University for two years before deciding to pursue her passion in pastry. When she isn't blogging or attending class, she spends her free time traveling, volunteering at local food events, and planning activities with the SPICE club. Racheal's long term goals include earning a bachelor's degree and opening her own business.



Hello! I'm Dan and I am currently in my ninth term in Bachelor's, graduating this May. I am currently one of the writers and the photographer for La Papillote. When I'm not doing either, I run my other blog. If there is anything that I learned at this school, it is that "A cook knows how, and a chef knows why." I really believe that a lot of things around the food world (and the world in general) deserves an explanation, which is the main driving force as to why I do what I do. With that said, happy reading and please do not hesitate to ask questions!

Previous bloggers (and now alumni!)



Hello everyone! My name is Nora, and I am currently finishing my Associates Degree in Culinary Arts. My favorite food is ice cream and I firmly believe that bacon does, in fact, make everything better. If a picture is worth a thousand words, than a plate of food is worth a million. I have been blogging since 2005 (http://livelifeeatright.com) to share my experiences with all things relating to the history and culture of food. I hope you'll join me as I unravel my learnings & discoveries at The Culinary Institute of America on our student blog! Cheers!

Blayre is a Baking and Pastry Arts Student and is currently in her 9th term as a CIA Bachelors student. Besides blogging, she also works as a Resident Assistant, as well as a prep cook in the Apple Pie Bakery Cafe. Blayre hopes to become a wedding cake designer in the future, and hopefully expand her college-run business.



Giulianna was born in central New Jersey and grew up in a Sicilian family. Every holiday, her grandmother and father would prepare extravagant feasts to celebrate food and life. Giulianna carried this love and joy for food throughout her career and studied the culinary arts. She is an adventure seeker, a traveler, a journalist and a history buff.

When Giulianna’s father advised her to seek a career that she wouldn't mind tending to each and every day, her answer to his proposal was in fact, cooking. She has combined her writing and passion for food to fulfill the role of Editor in Chief for the school newspaper, La Papillote (The Culinary Institute of America).

Giulianna has ambitions to own a restaurant and dreams of a family establishment where her brother will play music for dinner service, her father will build upon the property and her mother will help her manage. She aspires to live a simple life full of wonderful friends, company, food and wine and considers herself blessed to be able to travel through various school progams offered by the CIA.

Giulianna now works at the Tutoring Center and the Publishing Department to continue her passion of writing. Off-campus, she also volunteers for food festivals and winery assistance when available. Giulianna's goal after graduation is to apply for a Manager in Training Program specializing in Italian cuisine and wine. After that, she yearns to travel to Italy and work there for a few months exploring her heritage and culture. After that, the sky is the limit!

« A Day In My CIA Life | Main | CIA Clubs and Organizations! »

01/21/2013

Specialty Baking Principles

    I just finished up a really great class last week, Specialty Baking Principles.This course is taught by Chef Richard Coppedge, CMB. He has been teaching this course for several years and is a genius when it comes to gluten free baking! He has a book out - Gluten Free Baking with the Culinary Institute of America, and I highly suggest it. 

    With gluten free trends and food allergies on the rise gluten and vegan foods are more in demand. Learning how to bake with specialty ingredients is necessary if you ever want to open your own business.Whenever people think of food that is vegan, gluten free, sugar free, dairy free, etc.. they normally assume that it isn't very good because it is missing a key baking ingredient. This is not true at all. With the right recipe and ingredients you can make products that are just as good (maybe even better) than the original! 

    This class was different than other classes I have been in because instead of working on "fancy" breads and desserts we focused on baked goods that everyone eats on a daily basis.

Check out some of the delicious gluten free items we made in class!

Photo 2-3
Gluten Free Lean dough, white bread!

Photo 1-3
Gluten Free Personal Pizza Slices. Yum!

Photo 5-2
Gluten Free Lean Dough Rolls.

Photo 4-2
Gluten Free Chocolate Chip Waffles

Photo 3-2
Gluten Free Onion Bialys


Photo 4
Gluten Free Raspberry Spritz Cookies


    I was a little worried about tasting the final products on vegan day, but was blown away by how delicious everything turned out! We made vegan red velvet cupcakes with "buttercream" frosting and you would never have guessed that they were vegan. 

Photo 1
Vegan Red Velvet Cupcakes

Photo 3
Vegan Blueberry Muffins
Photo 2
Vegan Coffee Cake


    During the last week of the class, we had a huge project/presentation to focus on. The assignment was to pick a baked item and alter it in 3 different ways. I chose Canelé Bordelais, the french baked custard with a very dark caramelized outside and moist light inside. 

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    I spent everyday conducting experiments and working on a nutritional analysis to successfully make a gluten free, dairy free, and reduced calorie version! We also had to do a 30 minute presentation to the class, a powerpoint, journal entries, and a tasting. 

Photo 2-4

Photo 3-3 Photo 1-4 Photo 4-3 Photo 5-3

 

    My project was a success. I learned so much in this class and I can't wait to share what I have learned with my friends and family with food allergies!

Posted at 09:09 PM in Activities, Food and Drink |

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Comments

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Paul Lindsay

Nice post! Your Vegan Coffee Cake looks very scrumptious! Keep up the good work!

Posted by: Paul Lindsay | 01/21/2013 at 11:31 PM

Renton Auto Body Shop

What a great course. I enjoyed baking and this really fits me.

Posted by: Renton Auto Body Shop | 03/17/2013 at 08:56 AM

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