Chef's Blog

Adventures in Home Winemaking

Or, How Grapes From a World-Famous Vineyard Ended Up In My Garage When I tell people my husband and I are garage winemakers, the first thing they say is, “So you have a vineyard?” Well, no. We do live in Napa, but our backyard is tiny. There wasn’t even room […]

Chef's Blog

It’s Easy Being Green

If you are lucky enough to spend time on our Hyde Park, New York campus, you might see the occasional green chef’s coat winding its way through campus. That could just be me, on my way to work as chef instructor in The Menus of Change Kitchen, where our motto […]

Chef's Notes Plus

Kitchen Tips Even the Pros Use

At the CIA, we teach future chefs the best way to slice, dice, and sauté. Just like all old (ancient!) art-forms, there are foundational techniques that everyone must learn before they can become experts. But even seasoned chefs take shortcuts, especially at home. After all, we all have different needs, […]

Chef's Blog

The CIA’s New York Campus: Rich in Food and History

On normal days I meet with my students in classrooms or gardens. I’m a Professor in Applied Food Studies at The Culinary Institute of America in Hyde Park, NY, and my students are interested in sustainability and culture as well as cooking. We recreate historical recipes like Aztec amaranth cookies, […]

Chef's Blog

Three Sisters: If It Grows Together, It Goes Together

“If it grows together, it goes together.” This is the wisdom passed to me by my grandfather when we were harvesting squash, green beans, and tomatoes from his garden over 20 years ago (probably even 30 years ago, actually, but who’s counting!). He was referring to the idea that produce […]