Chef Durfee to compete in the “World Pastry Cup”
The Coupe du Monde de la Patisserie competition to be held in Lyon, France in January 2013, is the baking… [more]
Allyson Bayless ’13
Degree: BPS Major: Culinary Arts Management Hometown: Prospect, OH A Little Bit of Everything When… [more]
A Beautiful Spring Cupcake Bouquet for Mother’s Day
Say it with Cupcakes Sure, every Mom loves flowers—but she might also like something a bit sweeter,… [more]
Culinary Science Expert Harold McGee Lectures at CIA
The topic was “Innovation and Science in the Culinary World.” The speaker was the legendary Dr. Harold… [more]
CIA Students – Food is Their Life
Jessica Simone ’13
Dealing with adversity is something we all have to do at some point in our lives. For Jessica…
John Kosko ’12
If life is a journey, then John Kosko ’12 has been all over the map. As a member of the CIA’s cross country team,…
What’s Exciting in Our World of Food
Chef Durfee to compete in the “World Pastry Cup”
The Coupe du Monde de la Patisserie competition to be held in Lyon, France in January 2013, is the baking and pastry equivalent of the prestigious Bocuse d’Or for culinary chefs. The CIA at Greystone’s own pastry instructor Stephen Durfee has been selected to be part of the team representing the United States at the [...]
A Beautiful Spring Cupcake Bouquet for Mother’s Day
Say it with Cupcakes Sure, every Mom loves flowers—but she might also like something a bit sweeter, too. To help satisfy every deserving mother’s sweet tooth, Chef Melissa Walnock of The Culinary Institute of America has a great suggestion for how to create a beautiful “bouquet” of floral cupcakes for Mom that’s sure to please. [...]
Culinary Science Expert Harold McGee Lectures at CIA
The topic was “Innovation and Science in the Culinary World.” The speaker was the legendary Dr. Harold McGee, of On Food and Cooking: The Science and Lore of the Kitchen fame. And the rapt audience was a gathering of more than 600 CIA students. Understanding the science behind flavor and cooking is of great interest [...]
Seven CIA Grads Make ZAGAT’S “30-Under-30” List
The Zagat Survey has named 30 young men and women under the age of 30 who are keeping the New York City restaurant scene fresh. Seven of them are CIA graduates: Erik Battes ’04, Chef de Cuisine, Jean Georges X Corey Cova ’07, Chef, Earls Beer & Cheese and ABV Leah Kaithern ’05, Manager, Caffe [...]
Michael Henville ’02 Executive Chef of the Oualie Beach Resort
Going Home is a Breeze The soft island breezes and fragrant smells of the island of Nevis were never far from Michael Henville’s mind when he was up north attending The Culinary Institute of America in Hyde Park, NY. “I never really acclimated to the northern climate, but the CIA made such an impact in [...]
Paella Challenge Brings Celeb Chefs to CIA San Antonio
The third annual Paella Challenge brought well known chefs from around the United States and Latin America to the CIA’s San Antonio campus in March. More than 2,000 people enjoyed live music and dance while watching a good-natured battle to benefit CIA scholarships and the San Antonio Hispanic Chamber of Commerce Education and Leadership Fund. [...]
