CIA culinary science program teaches the fundamentals of food

12/2/2013 | Daily News (New York)

At the CIA's campus in Hyde Park, N.Y., students explore new frontiers in technology and cooking that could reinvent the way kitchens operate in the future. "It makes you a better chef to understand why kitchens function the way they do, and how changes happen," said Kaylah Cowan, a CIA student from Sacramento, Calif. Among the CIA’s current research: using pressure cookers for no-stir risotto, how to measure an actual pinch of salt and changing the surface shininess of chocolate.

View Full Article in:

Daily News (New York)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Staff Assistant, Food Trucks/Commissary Manager
University of Massachusetts Amherst
Amherst, MA
Retail Food Services Manager
University of Massachusetts Amherst
Amherst, MA
Executive Pastry Chef
Princeton University
Princeton, NJ