In the culinary boot camp offered at CIA's Greystone campus, chef instructors teach home cooks everything from basic knife skills to the secrets of perfect sauces. "It’s all about flavor and learning basic skills," said chef instructor Paul Irving. "We blend fundamentals with the flavors of national cuisines. Some flavor profiles such as Tunisia can be esoteric, but once you learn how to peel a tomato, you’ll do that over and over again."
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