Chef’s Notes

Chef's Notes

8 Super Tips for Thanksgiving

Don’t let your Thanksgiving preparations get the better of you. We want you to enjoy family and friends, and minimize the stress! Here are a few ideas, suggested by our own CIA faculty and staff, we hope will help you as you get ready for Turkey Day! Buy Local When […]

Chef's Notes

Bloody Good

As with most popular cocktails, the Bloody Mary has a storied and bloodily contested past. Lucky for us, then, that two highly respected cocktail historians, David Wondrich and Gary “Gaz” Regan, both agree that the earliest and most likely origin story credits this invention to Ferdinand “Pete” Petiot, a young […]

Chef's Notes

Building Your Own Food Garden

The buckeyes have leafed out, the redbuds are flowering, the magnolia flowers have come and gone, and little tomato seedlings in greenhouses across California are emerging from their little seed coats to meet the light of day. Here are a few tips as you prepare for a summer garden, no […]

Chef's Notes

Crafting Your Own Brew

If the thought of enjoying an ice-cold beer made with your own hands appeals to you, you’re not alone. Interest in home brewing has grown over the last several years, in part due to the popularity of craft beers. You might think that making beer is very hard to do; […]

Chef's Notes

Crazy for Comté

I claim it: Comté has been one of my favorite cheeses since I first tasted it decades ago. I cherish its flavors, texture, and complexity, and I purchase it regularly and savor it often. But until recently, I never appreciated the full story behind Comté cheese making. Sure, I knew […]

Chef's Notes

Creating Your Fall Edible Garden

Article by: By Chef Vincent Carvalho It’s no secret the key to great food is cooking with the freshest ingredients. Whether you’re looking to whip up a chimichurri sauce on the fly or making a veggie soup for those crisp fall days, now is the perfect time to start your […]

Chef's Notes

Healthier Ways To Satisfy Your Sweet Tooth

Love sweets? You’re not alone. The average American consumes an average of 22 teaspoons of added sugar a day—a lot more than the six teaspoons for women and nine for men recommended by the American Heart Association.1 Sugar intake continues to draw not-so-sweet media attention, as more research suggests its […]

Chef's Notes

Honeybees: Making Magic

Honey is an ingredient we’re all familiar with: most likely, there is a jar or squeezable bear in your cupboard right now. It’s something we love to use to sweeten tea, drizzle on berries, and include in many of our favorite dishes and desserts. But how much have you actually […]

Chef's Notes

Live-Fire Cooking: It’s Not Just For Meat

Our human obsession with fire and live fire cooking dates back well over a million years. Our ancestors learned that fire, in addition to being a good heat source, could also transform food in a variety of ways. Placing meat on sticks around a fire proved to be an effective […]

Chef's Notes

Love Match: Veggies, Grains, and Wines

Article by: By Traci Dutton Do meatless Mondays have to be wine-less Mondays? No reason to think that! Let’s not forget that a little wine, consumed in moderation, can be part of a healthy and appealing diet based on grains, fruits and vegetables, beans, and healthy fats, including dairy. But […]

Chef's Notes

Plant-Forward Eating

There’s a lot of buzz these days about something called “plant forward.” What exactly does this term mean? Simply put, plant-forward or plant-centric cooking and eating means to quite literally put plant foods in the center of, or as the foundation of, our eating plan. Plant foods include all vegetables; […]

Chef's Notes

Sharpen Your Grill Skills

Grilling, or barbecuing, is taken even more seriously in San Antonio, TX than breakfast tacos (which are actually a close second to breathing as far as importance goes). Since moving here two and a half years ago, I have upped my grilling game and learned many more tips. Here are […]