Culinary Institute of America News
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1 hr ago | Sunherald.com
Heather Bertinetti, a critically acclaimed and experienced pastry chef from the Four Seasons in New York and graduate of the Culinary Institute of America, wrote "Bake It, Don't Fake It!" to help you make restaurant-quality desserts right at home.
Should sexual orientation be a protected class (like race and gender) to prevent discrimination?
Should America's 11 million illegal immigrants be offered a path to citizenship?
5 hrs ago | The Clarion-Ledger
* Who: Amie Guffin, assistant pastry chef * Where: Broadstreet Baking Co. & Cafe, located in Banner Hall on I-55 North and Northside Drive on the west frontage road in Jackson * Contact: (601) 362-2900; www.broadstbakery.com; www.facebook.com/BroadStreetCafe * Influence: Guffin is a 2005 graduate of Jackson Prep who has always loved to bake. "I've always helped my mother in the kitchen, and I grew up watching my grandmother make her pound cake," she said. Guffin attended the University of Mississippi for two years and then transferred to Mississippi University for Women where she majored in culinary arts, minored in entrepreneurship and earned a Bachelor of Science degree. She then attended a 30-week program at The Culinary Institute of America in St. Helena, Calif., where she concentrated on baking. "You're in class for the first hour or two of the day and then for four or five hours you're baking," she said. To gain additional experience, Guffin worked at a bakery in St. Helena for a year. She moved back to Jackson in 2011 and soon after was hired at Broadstreet. She's now responsible for Broadstreet's cakes and sugar cookies and also helps ensure Broadstreet customers have an array of sweets from brownies to Cowboy Cookies from which to select. On a typical day, she'll bake and decorate 10 dozen to 12 dozen sugar cookies. "During the holiday season, I'll do probably 16 to 20 dozen," she said. * What she's baking: Pumpkin Chocolate Chip Bread * What she likes about it: "I'm a pumpkin fanatic," she said, noting that she prefers the taste of roasted pumpkin to canned pumpkin puree, which includes winter squash. "I like the mix of spices in the bread and the touch of chocolate." Guffin uses the batter for Broadstreet's pumpkin muffins, pumpkin layer cake, pumpkin loaf and even pumpkin cupcakes. "Pumpkin Chocolate Chip Bread makes a great Christmas gift," she said.
Two days before Thanksgiving, Bob Bressan was in the throes of organizing the Charlottesville Albemarle Technical Education Center's 12th annual Thanksgiving fundraiser.
The Culinary Institute of America at Greystone, one of the world's most unique and inspiring campuses for culinary and wine education, has introduced a new approach to the Wine Country experience with their "Exploring Napa Valley Wine Series", a one-of-a-kind selection of courses celebrating the world-renowned wine region of Napa Valley.
Supreme Oil Co. has been making vegetable oil products in Englewood, N.J., including some that contain trans fats, for more than 30 years.
The avocado salad at Nojo, top, where Greg Dunmore, above, creates Japanese cuisine "through a California lens."
Top Chef, the cooking competition on Bravo, has made stars out of many of its contestants.
For Thanksgiving purists too busy to bake the traditional pumpkin pie, how about taking a short-cut to the store-bought pie? KSAT 12 News conducted a blind taste-test, serving up slivers of pie from supermarkets and restaurants: Marie Callender's Restaurant and Bakery, Bill Miller Bar-B-Q, HEB Bakery, Costco and a frozen pie from Trader Joe's.
On Saturday November 30th and Friday December 13th, head up to the ~CULINARY INSTITUTE OF AMERICA'S WINE ANNEX~ in Napa for an afternoon or evening of wine education with Karen MacNeil .
The La Crosse Tribune reports the national Cancer Nutrition Consortium surveyed more than 1,200 patients to determine their symptoms and reaction to foods.