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- The Bocuse Restaurant
- Hyde Park, NY Campus
- Recap: The Month of December 2012
- Recap: The Month of November 2012
- Recap: The Month of September 2012
- Students Return from Summer Break
- Recap: The Month of June 2012
- Recap: The Month of May 2012
- Student Activities
- Senior Class Charity Events
- Food, Wine, and (Agri)culture Trips
- Garde Manger
In February, we opened our newest student-staffed dining room, The Bocuse Restaurant. It was designed not just for restaurant patrons, but for the students who will experience it as a “classroom,” learning modern French cuisine and table side preparations in a real restaurant setting.
Whether it’s shooting hoops, wining & dining, or rising to face the competition—the CIA’s New York Campus has a lot going on.
Here at the CIA, December isn’t about final exams and preparing for winter break. With staggered entry dates all year round, CIA students don’t approach exams at the same time. Sure, they’re busy studying, cooking, and baking—but there’s a lot of fun happening too!
Whether it was in the fine dining room, the bakeshop, or the cross country race course, our students were busy last month. Check out some photos of what they were up to.
Many of our bachelor’s degree students were busy this September planning their capstone projects—a charitable dining event. Students were responsible for selecting a theme, planning and costing a menu, marketing to the public, and managing every detail of the evening. And what magnificent evenings they were!
But students still took time to kick back and enjoy themselves at the 21st Annual Chili Cook-Off. With over $2,500 in cash prizes on the line, student teams competed for the approval of the judges and their toughest critics—their classmates!
Students, staff, and faculty returned from summer rested, recharged, and ready to tackle anything!
In June we held our annual Stars & Stripes Weekend, celebrating Independence Day before the start of summer break. Students ran in our 5K, presented their business plans to visiting professionals, and learned about Korean temple food. And we opened our first brand-new townhouse for upperclassmen.
May was a busy and beautiful month here in New York! We had our first-ever Diversity Festival, welcomed visiting chefs, watched student teams compete for prizes, and celebrated a fantastic season by our tennis team.
Throughout the year, the Student Activities Office sponsors a variety of themed events for students, most of which are free of charge. These events take place in the Student Rec Center and throughout campus:
- Deep Freeze Weekend (February)
- Stars & Stripes Weekend (June/July)
- Welcome Back Week (August)
- Chili Cook-Off (September)
- Wicked Weekend (October)
- Chowder Cook-Off (March)
- Pizza Cook-Off (May)
Other events include:
- Band performances
- Coffeehouse events
- Comedy nights
- Hypnotist shows
- Game shows
We also sponsor a variety of off-campus trips at a minimal cost to students. Destinations include:
- Local orchards and farmers markets
- Minnewaska State Park
- New York City
- Outlet malls
- Professional sporting events
- Six Flags Great Adventure
- Ski resorts
- White water rafting, kayaking, and rock climbing
The CIA’s Restaurant Operations class doesn’t just teach students how to organize a dining event, it requires students to actually DO it. The capstone project for the course is to plan, organize, and execute a charitable dining event.
Recent themes have included “Roaring Twenties, A Night of Wonderful Nonsense,” “Winter on the Hudson,” and “Winter Lights: Celebrations Around the World.” The most recent graduating class raised $8,000 for CIA student scholarships and another $8,000 for charities chosen by the students. Last semester’s recipients were the FSH Society for Muscular Dystrophy, the Center for Prevention of Child Abuse of Dutchess County, Dutchess Outreach, and the American Cancer Society.
The Restaurant Operations class is required for all bachelor’s students during their senior year. Events this semester will benefit the new Brian Smith Scholarship Fund at the CIA, in memory of Professor Smith, who taught History and Cultures of Europe, History and Cultures of the Americas, and Beverage Operations until his death in December 2009. Learn more about upcoming events.
In the CIA bachelor’s degree program, students take part in an exciting Food, Wine, and (Agri)culture Trip that immerses them in a major culinary region of the world—either California, the Pacific Northwest, Italy, China, or Spain.
West Coast seminar students explore the food scene of Northern or Southern California or the Pacific Northwest, with visits to as many as 60 sites. Wineries and farms, meat and fish purveyors, coffee roasters, chocolatiers, and restaurants are all covered to introduce students to this national—and international—source of food and cuisine trends.
Students in the Italy, Spain, and China seminars travel overseas to explore authentic, regional ingredient suppliers and restaurants for these popular cuisines. These unforgettable experiences offer valuable lessons in menu development, food and beverage pairing, sustainable agriculture, produce distribution, and the impact of culture on cuisine.
Each international trip is limited to 26 students. To better understand the relationships between food and wine, culture, history, and terroir and to prepare for their trip, students will first take the companion Food, Wine, and (Agri)culture course on campus.
The term garde manger was used originally to identify a storage area. Preserved foods such as hams, sausages, and cheeses were held in this area. Cold foods were prepared and arranged for banquets there as well. Over time the term evolved to mean more than just a storage area or larder. It also may indicate the station in a professional kitchen responsible for preparing cold food, the cooks and chefs who prepare these cold foods, and/or an area of specialization in professional culinary arts.
Garde Manger: The Art and Craft of the Cold Kitchen The CIA’s definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, “action” buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of Garde Manger is an indispensable reference for culinary students and working chefs everywhere. Free Sample Recipe (PDF)