As I began my journey at CIA, I was obviously quite eager to start my Baking and Pastry Fundamentals class. This is the course that is the basis for all bakeshop classes at the CIA—the real meat and potatoes of culinary school. Culinary-track students take their own Culinary Fundamentals class, […]
Cooking is all about using heat to transform raw ingredients into something delicious and safe to eat. Heat moves into food in three main ways: conduction, convection, and radiation. Conduction happens when heat moves through direct contact. Imagine a chicken breast sizzling in a hot pan—the heat travels from the […]
The room is quiet except for the rhythmic tapping of chef’s knives touching softly on maple cutting boards as they glide smoothly through firm carrots. The chef paces up and down the rows looking over the shoulders of his students, watching their efforts in creating the perfect julienne. “Remember,” he […]