CIA Association News
Flavor, Quality and American Menus
ProChef SmartBrief | Oct 10, 2008
American diners are more sophisticated, well-traveled and socially conscious than ever. They want big flavor on their plates, and they crave variety: tacos yesterday, pad Thai today, Indian curry tomorrow. Increasingly, they are asking how and where their food is grown and choosing what's local, seasonal and sustainable. Flavor, variety, sustainability -- that's what it's all about. What can volume food service operators do to satisfy these demands? Get answers here.
Get the culinary advantage with CIA Consulting
ProChef SmartBrief | Oct 09, 2008
If you're looking for innovative ideas to lead your organization into the future, the Certified Master Chefs of CIA Consulting stand ready to help. Working together with these culinary experts, you'll develop creative, customized food and menu solutions to achieve your profit objectives, increase customer satisfaction, and grow market share. Put the expertise and thought leadership of The CIA to work for you. Click here to learn more.
RCA Advanced Culinary Workshop for Food Technologists
ProChef SmartBrief | Oct 08, 2008
Due to overwhelming student requests, the Research Chefs Association and The CIA have joined forces to develop a workshop for food technologists on the advanced fundamentals of culinary arts. RCA specialists and CIA chef instructors will guide you through five days of intensive hands-on training. The first class kicks off at The CIA's Hyde Park, N.Y., campus in January 2009. Get details.
Experience vibrant Rioja ... online!
ProChef SmartBrief | Oct 07, 2008
In this first-of-its-kind Web initiative, Spain's most famous wine region comes directly to you. Experience Rioja as if you were there! You can watch interviews with its leading winemakers and chefs, and tour the vineyards, wineries and restaurant kitchens that make this region among the most talked about in Spain. America's leading sommeliers and the professional chefs at The Culinary Institute of America weigh in with their guidance on matching Rioja's expressive red and white wines with food. Experience Rioja online now.
Advance your career at The CIA
ProChef SmartBrief | Oct 06, 2008
Have you ever wondered how a degree would affect your career? A degree from The Culinary Institute of America could take you anywhere and an education from the industry-recognized leader is more accessible than you think. The CIA's Associate Degree Program for Advanced Career Experience (ACE) Students will give you the opportunity to get an outstanding CIA education -- and degree -- in just 15 months! Learn more about this unique program today.
RCA Culinary Arts Fundamentals for Food Technologists: A Culinology Workshop
ProChef SmartBrief | Oct 03, 2008
The Research Chefs Association has once again joined forces with The CIA to offer food technologists a workshop on the fundamentals of culinary arts. RCA specialists, teamed with top-notch CIA chef-instructors, will guide course attendees through a five-day, hands-on training program. The first class kicks off at The CIA's Hyde Park, N.Y., campus in November. Click here for details.
Cut through the competition with ProChef Bottom Line e-newsletter
ProChef SmartBrief | Oct 02, 2008
Looking for ways to cut through the competition? Sign up today for The CIA's quarterly e-newsletter, ProChef Bottom Line. Written by professionals for professionals, ProChef will give you the information you need to effectively control your bottom line. You'll receive the most current advice for controlling costs, employing a well-trained staff, serving top-notch cuisine, and providing the ultimate customer service. Click here now to subscribe.
October special! Save $20 on "Basics of Sauce Making" (DVD)
ProChef SmartBrief | Oct 01, 2008
Get back to the basics for one very low price. With The CIA's "Basics of Sauce Making," learning the fundamentals or refreshing your skills is convenient and cost-effective. In this essential training material, you will learn indispensable techniques and step-by-step lessons for preparing a range of classic and contemporary sauces. Order your copy today for $79.95 -- regularly priced at $99.95, you save $20.
Just released! Frozen Desserts
ProChef SmartBrief | Sep 26, 2008
Frozen desserts long have been a key part of every pastry chef's repertoire, and recent innovations such as the Pacojet have expanded today's frozen dessert options. With The CIA's latest release, Frozen Desserts, you'll receive comprehensive information on ingredients, theory, techniques and formulas. This unprecedented guide contains all the expert guidance and inspiration you need to master production techniques and develop your own signature frozen desserts. Order your copy today!
Operational strategies of menu R&D: Sept. 20
ProChef SmartBrief | Sep 25, 2008
Join The CIA's online course, Operational Strategies of Menu Research & Development, to discover the details of front-line operations and how they apply to menu research & development. You'll learn the role of operational logistics and food-delivery systems, as well as the specific operations activities at each stage in the R&D process. Enroll now.
September special! Save $20 on CIA Fundamental Cooking DVDs!
ProChef SmartBrief | Sep 24, 2008
Get back to the basics for one very low price. With The CIA's Basic Kitchen Preparation DVD and Cooking Methods DVD Series, learning the fundamentals or refreshing your skills is convenient and cost-effective. Each DVD provides a solid foundation of knowledge, indispensable cooking skills and step-by-step lessons. Through Sept. 30, these indispensable DVDs will each be available at a discounted price of $79.95 -- that's $20 off the original price. Click here to learn more.
Hormel Foods selects chefs for new CIA program
ProChef SmartBrief | Sep 23, 2008
Hormel Foods and The CIA are pleased to announce the 16 chefs selected for the inaugural class of the Culinary Enrichment and Innovation Program. This new, innovation-focused program is designed to build future culinary leaders. The CEIP chefs represent 11 different states and all areas of commercial and noncommercial foodservice. Learn more about the chefs selected for this one-of-a-kind program.
The professional chef discovers potatoes
ProChef SmartBrief | Sep 22, 2008
As the demand for lighter, healthier menu options and bold global flavors continues to grow, potatoes provide the perfect canvas for menu innovation. Learn how potatoes can put you at the forefront of menu trends in this FREE online course.
Sous Vide Cooking course: Feb. 2 to 6
ProChef SmartBrief | Sep 19, 2008
Stay ahead of the curve of emerging technology and advances in our industry. Attend The CIA's latest course, Sous Vide Cooking, hosted at The CIA at Greystone in St. Helena, Calif. Through demonstrations and hands-on assignments, you'll discover why sous-vide has been embraced by many of America's top culinarians as a key cooking method in creating superior textures as well as an excellent technique to maximize and highlight the organoleptic properties of food. Enroll today.
"Around the World in 80 Dishes"
ProChef SmartBrief | Sep 18, 2008
The Culinary Institute of America and Epicurious.com have joined together to create a new online video series: "Around the World in 80 Dishes." Hosted by Tanya Steel, the editor-in-chief of Epicurious.com, each video features The CIA's world-renowned chef-instructors as they show viewers at home the secret to making indigenous dishes from many of their homelands. Click here to sample the videos.
Steve Ells shares experiences in podcast
ProChef SmartBrief | Sep 17, 2008
Meet Steve Ells -- founder and CEO of Chipotle Mexican Grill. In a new podcast brought to you by The CIA, Steve shares details of his exciting career, including the steps he took to make his Chipotle concept a commercial success, as well as the importance of his "Food with Integrity" initiative. Click here to download Steve's interview.
ProChef Certification -- your success credential
ProChef SmartBrief | Sep 16, 2008
Make the industry take notice of your expertise. Move your career forward. Whatever your goals, the CIA's ProChef Certification can help you achieve them. Providing hands-on skill validation and recognition of professional achievement, ProChef gives you the knowledge and credentials to advance your career. Learn more today. Interested to know how ProChef Certification has helped fellow colleagues achieve their personal and professional goals? Click here to read their success stories.
Chicago Gourmet: A Celebration of Food and Wine
ProChef SmartBrief | Sep 15, 2008
Come to Millennium Park on Sept. 26 to 28 and celebrate Chicago's take on food, wine and the culinary arts! In this first-ever Chicago Gourmet celebration, you'll sample the best in food and wine, watch celebrity chefs on the stage of the Pritzker Pavilion, explore the CIA Worlds of Flavor® Pavilion, enjoy Grand Cru tastings and the Seminar Series, and relax in the Whole Foods Market Family Village. An opening night reception will start the festivities in the most delicious way possible. Friends of the CIA receive a 15% discount on ticket purchases -- use the promo code "CG2008Sponsor" when ordering. To purchase tickets or for more information, visit www.chicagogourmet.org or call 1-866-840-8822.
A Deconstructed Dinner on the Brain: Sept. 19 in NYC
ProChef SmartBrief | Sep 12, 2008
Join Chef Mark Ainsworth and Food Scientist Chris Loss ('06) from The Culinary Institute of America, and preeminent scientists Terry Acree, Stuart Firestein, and Jeannine Delwiche for an evening of flavor discovery and sensory exploration. This five-course interactive meal will delight your palate and enlighten your mind with a look into the art and science of culinary technique and flavor perception. Click here for details and reservations. For additional information, contact Chris Loss or call (707) 967-2406.
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