Alumni in the News: October 2021
The Culinary Institute of America | CIA Culinary Blog
by Mike Koller
1y ago
CIA alumni are always cooking up something interesting, and with a network more than 50,000 strong, there’s never a shortage of highlights! Here are just a few examples of CIA alumni in the news this past month. Changemakers Vice President Kamala Harris and Representative Nanette D. Barragan, met with a small group of Washington, DC-area […] The post Alumni in the News: October 2021 appeared first on CIA Culinary School ..read more
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Olive Harvesting in the Napa Valley: CIA Students Get Hands-on Experience
The Culinary Institute of America | CIA Culinary Blog
by Mike Koller
1y ago
Now this is how you learn by doing! Students in our CIA Accelerated Culinary Arts Certificate Program (ACAP) recently harvested olives from the 10 Frantoio olive trees (Tuscan varietal) that line the entrance to Copia, our location in Napa, CA. Later that day, they milled the olives in the college’s Olio Mio olive mill and […] The post Olive Harvesting in the Napa Valley: CIA Students Get Hands-on Experience appeared first on CIA Culinary School ..read more
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Alumni in the News: September 2021
The Culinary Institute of America | CIA Culinary Blog
by Mike Koller
1y ago
CIA alumni are always cooking up something interesting, and with a network more than 50,000 strong, there’s never a shortage of highlights! Here are just a few examples of CIA alumni in the news this past month. Awards and Accolades The husband and wife team behind The Baker and The Cakemaker, are being honored at […] The post Alumni in the News: September 2021 appeared first on CIA Culinary School ..read more
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A Day at Gramercy Tavern—an Upscale Casual Michelin-Star Experience in the Heart of New York City
The Culinary Institute of America | CIA Culinary Blog
by Mike Koller
1y ago
When we hear the phrase Michelin-star restaurant, we instantly tend to think of something beyond a standard fine dining setup. It often doesn’t matter how many stars a restaurant has—a Michelin is a Michelin! Here I take you to my day at Gramercy Tavern, an upscale, casual dining venue located at 42 E 20th Street […] The post A Day at Gramercy Tavern—an Upscale Casual Michelin-Star Experience in the Heart of New York City appeared first on CIA Culinary School ..read more
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Is it Worth Going to a Michelin Star Restaurant?
The Culinary Institute of America | CIA Culinary Blog
by Mike Koller
1y ago
Michelin stars are regarded as the Oscars for the restaurant industry; a single Michelin star can take a restaurant from the roadside to a must-visit. However, getting one takes much work. The Michelin Guide—the benchmark for excellence for more than 150 years—appoints inspectors to review more than 50,000 hotels and restaurants globally. According to the […] The post Is it Worth Going to a Michelin Star Restaurant? appeared first on CIA Culinary School ..read more
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Top 10 Transfer Student Questions
The Culinary Institute of America | CIA Culinary Blog
by Mike Koller
1y ago
What should I know before transferring to the CIA?   Answer: Start with your CIA major! Knowing your major will help give you a more accurate count of your transfer credits. If you’re not sure, check out our Major In A Minute video series. Hear what current CIA students have to say about their major—in […] The post Top 10 Transfer Student Questions appeared first on CIA Culinary School ..read more
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Raspberry Cheesecake Bonbons
The Culinary Institute of America | CIA Culinary Blog
by Mike Koller
1y ago
Take your love of chocolate to the next level and put your chocolate skills to the test with this bonbon recipe! The unique, sweet, and exciting flavor is sure to excite anyone’s sweet tooth. Tempering The exciting challenge in this recipe is tempering, a process in which chocolate is agitated and crystallized in a manner […] The post Raspberry Cheesecake Bonbons appeared first on CIA Culinary School ..read more
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Loco Moco Egg Sandwich
The Culinary Institute of America | CIA Culinary Blog
by Mike Koller
1y ago
Bring yourself back to the islands with this tasty play on a local classic. One bite into this sandwich will have you screaming Aloha and dancing some hula—it’s that good! Servings: 2 sandwiches Ingredients: 1/2 pound ground beef Salt and pepper, to taste 1 tablespoon soy sauce 2 teaspoons neutral-flavored oil 1 tablespoon flour 1 […] The post Loco Moco Egg Sandwich appeared first on CIA Culinary School ..read more
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Alumni in the News: August 2021
The Culinary Institute of America | CIA Culinary Blog
by Mike Koller
1y ago
CIA alumni are always cooking up something interesting, and with a network more than 50,000 strong, there’s never a shortage of highlights! Here are just a few examples of CIA alumni in the news this past month. Awards and Accolades Two CIA alumni took home wins at the Austin CultureMap Tastemaker Awards. Damien Brockway ’03, […] The post Alumni in the News: August 2021 appeared first on CIA Culinary School ..read more
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How the CIA Helped Me Through Allergies and a Pandemic
The Culinary Institute of America | CIA Culinary Blog
by Mike Koller
1y ago
  By: Juwairiyah Motiwala Despite being allergic to six out of the nine Big 9 Allergens, I love baking, even if it’s with ingredients that I cannot consume. As a result, I have always had an intrinsic passion for researching different ingredient substitutes when developing recipes. I’m fascinated by how a simple change like alternating […] The post How the CIA Helped Me Through Allergies and a Pandemic appeared first on CIA Culinary School ..read more
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