By Popular Demand, The Culinary Institute of America Returns to the Finger Lakes with New Boot Camp Programs this Autumn
Award-Winning CIA Chefs Will Teach Two Exciting Classes at New York Wine & Culinary Center in Canandaigua. Space Still Open for this Unique Culinary Experience, Designed for the Passionate Food Lover
Canandaigua, NY, July 11, 2011 – By popular demand, Western New York food lovers will have two new opportunities to take a class from the world-renowned Culinary Institute of America (CIA) of Hyde Park, NY—right in their own backyard. The CIA, in partnership with the New York Wine & Culinary Center (NYWCC), will offer two separate five-day culinary immersion classes in the picturesque Finger Lakes region this autumn.
The CIA on Location program resumes with Culinary Boot Camp – Basic Training at the NYWCC on Sept. 12–16, 2011. This exclusive class is limited to 16 students.
During this culinary intensive class, food enthusiasts will become well-versed in the fundamentals of cooking. Through chef demonstrations and hands-on cooking, they will learn knife skills, kitchen terminology, dry-heat cooking methods (roasting, grilling, sautéing, pan-frying, and stir-frying), and moist-heat cooking methods (braising, shallow poaching, deep poaching, and steaming). Participants will also enjoy a sampling of American, French, and Italian wines, and learn how to effectively pair them with foods.
The second CIA on Location class is World Cuisine Boot Camp, to be held Oct. 17–21. This exclusive class is also limited to 16 students.
During this class, food enthusiasts will discuss the ingredients and flavor profiles of select cuisines from Europe and the Mediterranean to Asia and Latin America. They will use special equipment (such as woks and tagines) to prepare various cuisines, participate in a tasting and lecture featuring global small dishes, sample cheeses from around the world, and participate in wine tastings.
Each class runs from 7 a.m. until 4 p.m. each day. Boot Campers will receive two chef's uniforms, each with a jacket, pants, and a neckerchief. Paper chef's hats, side towels, and aprons will be provided in class. Participants will enjoy a tour of the NYWCC campus and dine two evenings in the NYWCC restaurant. The tuition for each CIA on Location Boot Camp class is $2,195.
To reserve your place for either of these exciting programs, call The Culinary Institute of America at 1-800-888-7850 or book online at www.ciachef.edu/enthusiasts/bootcamps. For additional information, visit www.nywcc.com/cia.
About The Culinary Institute of America
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts as well as certificate programs in culinary arts and wine and beverage studies. As the world's premier culinary college, the CIA has a network of more than 40,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Michael Chiarello, Cat Cora, Steve Ells, Todd English, Duff Goldman, Sara Moulton, Charlie Palmer, and Roy Yamaguchi. The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore. In addition to its degree programs, the CIA offers courses for professionals and enthusiasts, as well as consulting services for the foodservice and hospitality industry.
For more information, visit the CIA online at www.ciachef.edu.
