Paul Bocuse teaches CIA chef to make classic French dishes

04/18/2013 | Poughkeepsie Journal (N.Y.)

Sergio Remolina, executive chef and instructor of the Bocuse Restaurant at CIA's Hyde Park campus, traveled to Lyon, France, to learn how to make Lyonnaise-style frisée salad directly from Paul Bocuse, the father of modern French cuisine. "It is a great combination of salty, bitter, tangy and smoky flavors," Remolina said. "As you cut into the poached egg, the warm yolk coats the salad and the taste is amazing."

View Full Article in:

Poughkeepsie Journal (N.Y.)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations