CIA Association News

Healthy Kitchens, Healthy Lives conference April 2 to 5

ProChef SmartBrief | Jan 05, 2009

Join The Culinary Institute of America and the Harvard Medical School Osher Institute April 2 to 5 for the Healthy Kitchens, Healthy Lives conference. Participants will review the latest nutrition research and learn how to cook healthful, flavorful meals at the CIA's Greystone campus in Napa Valley, Calif. Classes, interactive workshops and hands-on kitchen sessions are taught by Harvard and CIA faculty and guest chefs.

Professional development in 2009

ProChef SmartBrief | Jan 02, 2009

Get the credentials you need to move your career forward in 2009. Certification programs at The Culinary Institute of America can take you to the next level of expertise. For today's professional chef, ProChef Certification is the ultimate career builder, while wine experts benefit from the Certified Wine Professional program. 2009 is your year for career excellence.

Cut through the competition with ProChef Bottom Line e-newsletter

ProChef SmartBrief | Dec 31, 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. Subscribe now.

Get the culinary advantage with CIA Consulting

ProChef SmartBrief | Dec 30, 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 increase 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 | Dec 29, 2008

Because of overwhelming student requests, the Research Chefs Association (RCA) 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.

Sample the cuisine of Vietnam: Feb. 17 to 25

ProChef SmartBrief | Dec 26, 2008

Join the CIA and Viking Range Corp. this February for a culinary tour of Vietnam. From the heavenly, delicious crab spring rolls of Hanoi to the steaming, aromatic pho noodle soup and juicy lemon-grass prawns of Saigon, Vietnam will wow your palate and inspire your Asian repertoire. During this exciting journey, you will meet local cooks, taste fragrant street food, visit magnificent temples, and enjoy the boisterous river life and buzzing tuk-tuks. Contact Bridget Engle at 1-800-961-9239 or click here.

Chef Sara Moulton shares experiences in podcast

ProChef SmartBrief | Dec 24, 2008

Meet Sara Moulton, CIA alumna and one of the first stars of the Food Network. In a podcast brought to you by the CIA, Sara shares details of her exciting 30-year career. Sara's TV profession began behind the scenes of a Julia Child show. She then hosted "Cooking Live" and "Sara's Secrets" on the Food Network for 10 years. Her new show, "Sara's Weeknight Meals," airs on PBS. Sara also is food editor for ABC's "Good Morning America" and executive chef of Gourmet magazine. Download Sara's interview.

Learn to make the most of cheese: Jan. 12 to 14

ProChef SmartBrief | Dec 23, 2008

Looking for ways to enhance your menu? Make plans to join the CIA's Artisan Cheese Seminar, Jan. 12 to 14 at the school's Greystone campus in St. Helena, Calif. During this exciting three-day seminar, you will enjoy a full immersion into the world of fine cheese. Through tasting sessions, you will study a variety of exemplary cheeses and discover how to compose a well-structured cheese program. Seating is limited -- register now.

Sous vide cooking course: Feb. 2 to 6

ProChef SmartBrief | Dec 22, 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.

ProChef Certification -- your success credential

ProChef SmartBrief | Dec 18, 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? Read their success stories.

Food allergies: Challenges and opportunities for foodservice

ProChef SmartBrief | Dec 17, 2008

Whether you operate a fine-dining establishment or an institutional foodservice, your success comes down to one thing: providing your customers with good food and friendly service. Addressing the needs of people with food allergies offers a great opportunity for fine-tuning customer service and building repeat business. Learn helpful tips and strategies for putting an effective food-allergy plan in place.

Food and wine pairing classes at the CIA

ProChef SmartBrief | Dec 16, 2008

How can building your wine knowledge benefit your business and your career? Find out by immersing yourself in the world of wine at the CIA at Greystone in St. Helena, Calif. Upcoming courses on food and wine pairing will help you to master the fundamentals of wine and learn to successfully pair wines with today's menus. Register now for Wine and Food Pairing Fundamentals (Jan. 26 and 27) and Wine and Food Pairing for Chefs (Feb. 2 to 5).

Special Champagne workshop -- Dec. 18

ProChef SmartBrief | Dec 12, 2008

With the holidays around the corner, now is the time to learn about one of the world's most festive drinks. Take part in the CIA's exciting one-day workshop, Champagne in Depth, on Dec. 18 for an intensive look at this superb wine. During this informational course, you will learn what to look for when evaluating Champagne, and how versatile it is when pairing with food. Click here for more details.

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