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  • HOME
  • LOCATIONS
    • New York
    • California
      • CIA at Copia
      • CIA Greystone
    • Texas
  • CLASSES
    • Boot Camps
    • Single-Day Classes
    • Private Classes
  • RESTAURANTS
    • New York
    • California
    • Texas
  • MEETINGS & WEDDINGS
    • Weddings
    • Corporate Meetings and Retreats
    • Celebrations
  • ABOUT CIA
    • Gift Cards
    • History of CIA
    • FAQs
  • DISH MEMBERS
    • Log In
    • DISH Home
    • Weekly Menu Plan
    • Recipes
      • Recipe Library
      • My Recipe Box
      • Seasonal Guides
    • Content
      • Videos
      • Chef’s Blog
      • DISH Live Events
      • E-Book Library
    • Deals and Discounts
    • FAQs
    • Learn More

Videos

Chef’s Tip: How To Make an Omelette

Chef’s Tip: Shucking Oysters

Chef’s Tip: Icing a Cake

Chef’s Tip: Making Hollandaise

Chef’s Tip: Working with Live Lobster

Chef’s Tip: Making a White Sauce

Chef’s Tip: Making Whipped Cream

Chef’s Tip: Making a Wet Caramelization

Chef’s Tip: Making a Vinaigrette

Chef’s Tip: Making Vanilla Sauce

Chef’s Tip: The Up and Over Technique

Chef’s Tip: How To Tie a Roast

Chef’s Tip: How To Truss Poultry

Chef’s Tip: How To Trim and Bone a Pork Loin

Chef’s Tip: How To Trim a Tenderloin

Chef’s Tip: How To Trim a Strip Loin

Chef’s Tip: How to Tourné Vegetables

Chef’s Tip: How To Make Tomato Sauce

Chef’s Tip: Tomato Concassé

Chef’s Tip: How To Make a Stock

Chef’s Tip: How To Stir Fry Vegetables

Chef’s Tip: How To Make Stew

Chef’s Tip: How To Stew or Braise Vegetables

Chef’s Tip: How To Steam Vegetables

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