Culinary Institute of America on Location

When: July 21-25, 8 a.m.-2:30 p.m. 2014

Through hands-on cooking and chef demonstrations, registrants will learn knife skills, kitchen terminology, dry-heat cooking methods (roasting, grilling, sautéing, pan-frying, and stir-frying), and moist-heat cooking methods (braising, shallow poaching, deep poaching and steaming) with guidance from acclaimed CIA chef instructor, David Bruno, along the way.

Price: Call for more info

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