Cooking and Baking Methods

Have you ever wondered how to convert ounces into grams? You’re in luck! CIA Chef Demonstrator Payton Spear ’20 will be teaching you how to scale and convert a recipe into the proper measurements so you can master your ingredients. To top it all off, she’ll apply these techniques to make the perfect chocolate chip cookie! ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services

Learn the science and technique of quick bread and holiday favorite, Irish Soda Bread. Watch as Chef Payton Spear ’20 shares what a lean dough is and demonstrates how to make it. Get a taste of what you’ll learn as a CIA student by understanding the “why” of the recipe! ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry an

Chef Robert Tremblay is showing us the technique of pan-frying. The two techniques of pan-frying and sautéing are all about the amount of fat that we’re working with. So, take notes and cook-along as we dive into the science and procedure that goes into preparing this dish! ————————————————————————————————————————————————————— The Culinary Institute of America: The CIA at Copia: CIA Restaurant Group: CIA Food Enthusiasts programs: CIA ProChef: Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and co

Understanding cooking methods is important for any young chef looking to have a strong foundation in the kitchen. That’s why CIA Chef Robert Tremblay is serving up an informational Cooking Methods Demo Series. To start things off on the right foot, he dives into dry heat cooking to prepare this amazing chicken sauté! ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have

Get those grill pans out for this demo! Continuing our Cooking Methods series, CIA Chef Robert Tremblay gives us a look at another type of dry heat cooking, this time without fats or oils. The result? A winning combination of spaghetti squash and New York strip steak. All we can say is wow! ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of

The Cooking Methods Series continues, CIA Chef Demonstrator Robert Tremblay checks in to give us a great lesson in moist heat cooking with his Blanching and Poaching Demonstration. The end product? A beautiful poached salmon with blanched broccoli spears! ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide

Now that you’re a pro at moist and dry heat cooking, we’ll be combining these techniques for a combination cooking methods demonstration! Perfect your braised short ribs recipe with CIA Chef Demonstrator Robert Tremblay, he will dive into braising and stewing and highlight the differences between the two so you can make the most of your next combination cooking dish. ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, l