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8 hrs ago | Poughkeepsie Journal
Chef Brandon Walker has joined the team at Nic L Inn Wine Cellar in Poughkeepsie after honing his skills at several big-name restaurants in New York City.
Do undocumented immigrants contribute to the economy?
What's the youngest age at which the death penalty should be applied?
9 hrs ago | 7x7
Have you always wondered what all that swirling and sniffing and slurping and spitting is about? Why doesn't everyone just drink the damn wine? Can one person really identify the zest of a yuzu as opposed to the juice or rind or pith? Are 'horsehair,' 'used band-aid' and 'crushed Flintstone vitamins' really acceptable wine descriptors? This fall, ... (more)
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.
* 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.