Sizzle - Winter 2010

The Culinary Institute of America expands

The Culinary Institute of
Latino diversity in the
foodservice industry. The
expansion includes three new
teaching kitchens, two skills kitchens, a Latin kitchen, professional
bakeshop, computer lab, library and administrative offices.

Dr. Tim Ryan, CMC, AAC, president of
The Culinary Institute of America, left,
and Texas philanthropist Kit Goldsbury

America celebrated the official opening of its expanded

CIA/Darren Abate

30,000-square-foot campus in San Antonio in October.

The campus, which launched
in 2007, aims to promote
In addition, the school recently announced that it will begin
offering a bachelor’s degree in culinary arts management in
Singapore in early 2011, in collaboration with the Singapore
Institute of Technology and Temasek Polytechnic. For information
about the Singapore campus, visit www.ciachef.edu.sg. To learn
about the San Antonio campus, visit www.ciaelsueno.com.

Johnson & Wales offers online degrees

In September, Johnson & Wales University (JWU) launched two online bachelor’s degrees—baking/pastry arts/foodservice management, and culinary arts/foodservice management—designed for professionals who already have an associate degree. The programs require a residency of five days on a JWU campus to complete the Advanced Food Service Operations Management course. For more information, and to apply, visit www.jwu.edu.

“Kings of Pastry” offers insider’s
look at French competition

Paul Strabbing

Aspiring pastry chefs won’t
want to miss “Kings of Pastry,” a
never-before-seen look at France’s
three-day Meilleurs Ouvriers de
France (M.O.F., Best Craftsmen in
France) competition. In the new
film, audiences learn what it is
like for the 16 French pastry-chef
competitors, including Jacquy
Pfeiffer, co-founder of Chicago’s
French Pastry School. To see when
a screening will come to a city
near you, visit http://kingsofpastry.com. To read about past
M.O.F. winner and legendary chocolatier Jacques Torres, turn
to page 40.

Phoenix students place 2nd
in international competition

Congratulations to Jeremy
Stephens and Kolby Gessner,
students at The International
Culinary School at The
Art Institute of Phoenix,
who won second place in
the 2010 International Big
Cooking Contest at the World
Association of Chefs Societies’
European Conference in
Innsbruck, Austria, in September. Stephens and Gessner had 30
minutes to prepare a main dish from a basket of secret ingredients
in a competition against 32 teams from throughout Europe. A team
of sous chefs from the Vienna Hilton took top honors.

Jeremy Stephens, left, and Kolby Gessner

Continued from page 5 NOTES FROM OUR PRESIDENT

standards for sanitation practices, and you must hold on to them throughout your career.

In addition to sanitation, in this
issue we’ll look at the rise of
pastry chefs, allergy sensitivity,
updating the French classic
canard à l’orange and how to
make orecchiette pasta, and get
a lesson in Champagne just in
time for the holiday season. As

you approach the end of your semester, continue to apply yourself and make the most of the vast amount of knowledge your instructors and faculty possess.