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HOME
LOCATIONS
New York
California
CIA at Copia
CIA Greystone
Texas
CLASSES
Boot Camps
Single-Day Classes
Private Classes
Classes Login
RESTAURANTS
METTINGS & WEDDINGS
Weddings
Corporate Meetings and Retreats
Celebrations
ABOUT CIA
Gift Cards
History of CIA
FAQs
DISH MEMBERS
Login
My DISH
Recipes
Weekly Menu Plan
DISH Live Events
Videos
Chef’s Blog
Deals and Discounts
E-Book Library
FAQs
Classes Login
Login
Classes Login
Login
CIA FOODIES
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Chef Q&A's
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Chef’s Tip: Preparing a Consommé
Chef’s Tip: Fileting Round Fish
Chef’s Tip: Mincing Garlic
Chef’s Tip: Making a Ganache
Chef’s Tip: Frying Eggs
Chef’s Tip: Frenching a Rack of Lamb
Chef’s Tip: Preparing Forcemeat
Chef’s Tip: The Foaming Method
Chef’s Tip: The Creaming Method
Chef’s Tip: The Julienne and Batonnet Cuts
Chef’s Tip: Halving and Quartering Poultry
Chef’s Tip: Grinding Meat
Chef’s Tip: Grilling Meat
Chef’s Tip: Making Gnocchi
Chef’s Tip: Lean Dough
Chef's Tip: Sharpen Your Knives - Oil Stone
Chef’s Tip: Melon Balls
Chef’s Tip: Making Mayonnaise
Chef’s Tip: Making Citrus Suprêmes
Chef’s Tip: Making a Pie
Chef’s Tip: Preparing Leeks
Chef’s Tip: How To Make a Mousse
Chef’s Tip: Mincing
Chef's Tip: How To Make Meringue
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