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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: Preparing Leeks

Chef’s Tip: Lean Dough

Chef's Tip: Sharpen Your Knives - Oil Stone

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: 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: Making a Cream Soup

Chef’s Tip: Making Cookies

Chef’s Tip: Preparing a Consommé

Chef’s Tip: Fileting Round Fish

Chef’s Tip: Fabricating Cooked Lobster

Chef’s Tip: Fabricating Boneless Meats

Chef’s Tip: Cooking En Pappilote

Chef’s Tip: Dry Caramelization

Chef’s Tip: The Dice Cut

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