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Home
About
About the CIA
History of the CIA
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Classes & Experiences
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Single-Day Classes
CIA California
The CIA at Copia
The CIA at Greystone
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DISH Membership – Learn More
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How To’s
Chefs at Home
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DISH Members Only
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Chef Q&A's
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How-To's
Chef’s Tip: The Deep Fry Method
Chef’s Tip: Dry Caramelization
Chef’s Tip: The Deep Poach Method
Chef’s Tip: The Dice Cut
Chef’s Tip: The Diagonal Bias Cut
Chef’s Tip: Making Cookies
Chef’s Tip: Fileting Round Fish
Chef’s Tip: Fabricating Cooked Lobster
Chef’s Tip: Preparing a Consommé
Chef’s Tip: Fabricating Boneless Meats
Chef’s Tip: Cooking En Pappilote
Chef’s Tip: The Creaming Method
Chef’s Tip: Frenching a Rack of Lamb
Chef’s Tip: Preparing Forcemeat
Chef’s Tip: Making a Cream Soup
Chef’s Tip: Frying Eggs
Chef’s Tip: The Foaming Method
Chef’s Tip: Halving and Quartering Poultry
Chef’s Tip: Making Gnocchi
Chef’s Tip: Grinding Meat
Chef’s Tip: Grilling Meat
Chef’s Tip: Mincing Garlic
Chef’s Tip: Making a Ganache
Chef's Tip: Sharpen Your Knives - Oil Stone
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