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Vietnamese home cooking

For a closeup look at southern Vietnamese cooking, let’s join Mai Pham on a visit to her grandmother and aunt in the village of Quoi Son (Kway son) near the city of My Tho (My Toe). Mai and her aunt will prepare a Southern-style meal featuring water spinach seared with garlic over a brisk wood fire; puffy, fire-roasted rice paper sheets; fluffy steamed rice from the local rice fields, and a rustic dish Mai learned from her aunt. As with much of the best cooking, there’s a secret ingredient.

Conversations at CIA Copia: From Dirt to Dish with Alice Waters

The Culinary Institute of America presents Conversations at Copia – monthly held events that explore important topics impacting our everyday lives.
In this episode, we examine soil and soil health for our Dirt to Dish Weekend. Watch Alice Waters in conversation with her longtime friend and farmer, Bob Cannard, moderated by Brock Dolman of the Occidental Arts & Ecology Center.
New topics and upcoming Conversations at Copia events to be announced soon: http://www.ciaatcopia.com/
 

The Culinary Institute of America’s Prochef Discovery Series

Explore new flavors, ingredients and menu ideas with The Culinary Institute of America’s Prochef Discovery Series.  You'll find recipes, contemporary and classic, that will bring global flavors into your kitchen. And with the accompanying video demonstrations by the professional chefs of The Culinary Institute of America, you'll master the new techniques to do it.
All this is available absolutely free at http://ciaprochef.com/videos-recipes-features/

OUR MISSION

The Culinary Institute of America (CIA) is a private, not-for-profit college dedicated to providing the world's best professional culinary education.
Excellence, leadership, professionalism, ethics, and respect for diversity are the core values that guide our efforts.
We teach our students the general knowledge and specific skills necessary to live successful lives and to grow into positions of influence and leadership in their chosen profession.

About The Culinary Institute of America

The Culinary Institute of America offers something for every food service professional. Whether you’re in search of continuing education or a tailored business solution for your organization, you’ll find what you’re looking for at www.CIAprochef.com. Our extraordinary faculty, outstanding facilities and 60 years of educational excellence make us the choice for career advancement and industry success.

More than 6,000 food service professionals study in continuing education courses at The Culinary Institute of America each year. Both campuses in Hyde Park, New York and St. Helena, California offer a variety of innovative programs, from conferences, custom courses and distance learning programs to classes in cooking, baking, pastry, management and wine.

The ProChef Certification Program, designed in cooperation with the American Culinary Federation, gives professional chefs essential culinary, management, and financial skills at three levels of certification.

Professional Wine Studies offer a comprehensive selection of wine courses, as well as two levels of professional wine certification for industry professionals.

Specialized programs are available through the Industry Solutions Group, The Culinary Institute of America’s latest innovation in custom services. Areas of expertise include Health & Wellness, Supplier & Operator Relations, Flavor Exploration, Research & Development, and Training & Certification.

For those interested in global flavors, trends, and cooking techniques, the Worlds of Flavor Conferences and Retreats provides the most current information available.