Culinary Science Is Focus of CIA Display at New York Show
A sugar chandelier partially created using a 3D printer was just one of the components of the cutting-edge display The Culinary Institute of America entered in the 146th Salon of Culinary Art during the International Hotel/Motel & Restaurant Show in New York City on Nov. 9. Competing in six categories, the display earned five gold medals—including three “Best of Show”—and one silver medal.
Half of the CIA’s presentation consisted of culinary-science elements and the other half featured baking and pastry displays evoking formations found in nature. This year marks the first time the CIA used three-dimensional technology in its display, with some of the sugar work being produced on a machine from 3D Systems.
Culinary-science majors in the Advanced Concepts in Precision Temperature Cooking course prepared fish, meat and hors d’oeuvre displays, using hydrocolloids and cooking with sous-vide and controlled-vapor technology. Culinary-science instructor J.J. Lui said the display demonstrated the preparation of classical cuisine using innovative modern techniques.
Le Cordon Bleu College of Culinary Arts in Los Angeles, Pasadena, Calif., is mourning the loss of a beloved educator. Chef instructor Larry Bressler, 50, and his wife, Denise, 64, passed away on Oct. 13, 2014. Bressler was a longtime instructor and friend to many at Le Cordon Bleu, known as a kind, fun-loving person with as much passion and zest for music as he had for food. He was also the general manager of Chefs Center, a commercial kitchen-rental space that helped launch many successful local businesses. From 1995 to 2003, Bressler was chef and owner of 50-seat Gerard’s, a French bistro in Riverside.
Two chefs have joined the ranks of an elite group of Certified Master Chefs (CMC) following an eight-day exam from Oct. 26 to Nov. 2. The new Certified Master Chefs are:
The Culinary Institute of America has partnered with Cool Culinaria to bring the CIA’s extensive collection of more than 30,000 menus to new audiences in the form of archival prints, notecards, coasters, mugs, tea towels, placemats and other products.
A student and an instructor from Baker College of Port Huron Culinary Institute of Michigan (CIM) have each received a major award from the Michigan Chefs de Cuisine Association (MCCA), a chapter of the American Culinary Federation (ACF) serving the southeastern part of the state.
The BCA Global’s 21st-Annual Cultural Awareness Salute and Black Tie Gala will be held Nov. 21, 2014, at the Crowne Plaza Times Square Manhattan in New York City to honor the achievements of people of color in the industry.
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Entries in the 2014 Discover Duck Recipe Contest proved that the possibilities with duck are boundless. Concepts ranging from Latin-influenced entrées to decadent desserts and upscale state-fair favorites captured the attention of judges who awarded more than $19,000 in cash and prizes. Sponsored by Maple Leaf Farms, the annual contest challenged professional chefs and culinary students to produce original recipes showcasing Maple Leaf Farms duck. More than 260 recipes from across the country were submitted.
The Culinary Institute of America and Half Moon Theatre, the Hudson Valley’s leading year-round professional theatre company, recently announced a new partnership that will bring New York-style theatrical performances to the Hyde Park campus. The CIA’s new 800-seat, state-of-the-art Ecolab Auditorium in the Marriott Pavilion makes it possible for visitors to enjoy a meal in either the The Bocuse Restaurant, American Bounty or Ristorante Caterina de’ Medici prior to experiencing one of Half Moon Theatre’s productions.
Twenty restaurants across the United States were recipients of 2014 Achievement of Excellence Awards from the American Culinary Federation (ACF) this summer. Three of them are on The Culinary Institute of America’s Hyde Park, N.Y. campus: American Bounty Restaurant, The Bocuse Restaurant, and Ristorante Caterina de’ Medici. In addition, nine CIA graduates were honored at the organization’s awards event held during the ACF national conference in Kansas City, Mo., in July.