Certified Master Chef Brad Barnes Named New Head of Continuing Education at The Culinary Institute of America

Culinary Industry Veteran Promises Innovations Across All Three CE Departments: Food Enthusiast Classes, ProChef Program, and CIA Consulting

Hyde Park, NY, January 20, 2012 – Certified Master Chef and culinary industry veteran Brad Barnes '87, CMC, CCA, AAC, has been named senior director of continuing education at The Culinary Institute of America (CIA).

Barnes previously served as senior director of culinary education at the CIA, where he helped restructure the associate degree programs and played an integral part in the development and implementation of the new CIA Academic Delivery System.

Working from the school's Hyde Park, NY campus, Barnes will introduce innovations to the existing three-part curriculum in the department: Food Enthusiast classes, including Culinary Boot Camps and weekend classes; the ProChef® Certification program; and CIA Consulting, which offers creative marketing and menu solutions to the industry.

"We are very excited and gratified to have an esteemed alumnus such as Chef Barnes to lead our Continuing Education initiatives," said CIA Provost Mark Erickson '77, CMC. "His vision, enhanced by his high-profile culinary accomplishments, will be very effective in guiding the department into the next decade."

"The Continuing Education Department is the public face of the CIA," Chef Barnes said. "My objective is to keep its offerings fresh and in line with advancements in the culinary industry. My strength is my professional culinary background; I speak the language of this field and will bring those skills to bear in course development and industry connectivity."

CIA alumnus Brad Barnes is the North American Association of Food Equipment Manufacturers professor at the CIA. Before returning to his alma mater in 2009, Chef Barnes was president of GigaChef, LLC, a consulting company for hotels and high-volume foodservice. He previously held executive chef positions for a variety of establishments, including 64 Greenwich Avenue and Nancy Allen Rose Catering in Greenwich, CT. Active in the American Culinary Federation, Chef Barnes is chair of its Certified Master Chef Committee, a certified competition judge, and the recipient of several honors, including the ACF President's Award. The co-author of three books, he served as coach for Team USA at the Culinary Olympics in 2000, 2004, and 2008.

Photo Captions:

Photo 1: Certified Master Chef Brad Barnes '87, CMC, CCA, AAC, has been named senior director of continuing education at The Culinary Institute of America. (Photo credit: CIA/Keith Ferris)

Photo 2: An industry veteran, Chef Barnes previously held executive chef positions for renowned culinary establishments and currently serves as chair of the Certified Master Chef Committee of the American Culinary Federation. (Photo credit: CIA/Keith Ferris)

Media Contact:

Jay Blotcher
Media Relations Specialist
845-905-4419
j_blotch@culinary.edu

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The Culinary Institute of America Launches New Wine Lovers Boot Camps in 2012 at its Napa Valley Campus

Two- and Five-Day Classes Will Heighten Consumers' Skill and Confidence in Wine Selection, Tasting, and Pairing with Food

Hyde Park, NY, January 11, 2012 – At a time when wine awareness and consumption in the United States continues to grow dynamically, The Culinary Institute of America is launching a new series of classes designed for the wine enthusiast at its St. Helena, CA campus.

Wine Lovers Boot Camp will debut in spring 2012 at the CIA at Greystone, whose location in the heart of the Napa Valley—home to great vineyards and wine estates—is ideal for the study and enjoyment of wine. The two courses launching this new series are Wine Lovers Boot Camp—Basic Training and Wine Lovers Boot Camp—Tasting Like a Pro.

Wine Lovers Boot Camp—Basic Training is a five-day exploration of the joys wine can bring to one's lifestyle, and is designed to elevate participants' overall understanding of wine. The program will also enable students to select and enjoy wine with greater knowledge and confidence, whether shopping for a mid-week meal at home, dining out at a restaurant, or hosting a special social gathering.

Working with the CIA's renowned faculty, students in this Boot Camp will taste the world's major white and red wine grape varieties as they learn to decipher wine labels from regions near and far. They will discover how a vineyard's location and a winemaker's influence can impact the flavor, style, and price of wine. Through tastings, participants will learn how to evaluate wine "flavor" and place it skillfully in the context of a meal. This newfound understanding will ultimately be put into practice in the kitchen as students prepare a multi-course meal with paired wines.

Initial 2012 class dates are February 13–17, April 16–20, and May 21–25 from 9 a.m. to 4 p.m. Tuition is $2,195 per person, and the class is open to students 21 years of age and older.

It is often said in oenophile circles that a wine is good if you like it. But how do professionals objectively evaluate wine? The CIA's Wine Lovers Boot Camp—Tasting Like a Pro will teach the casual wine drinker how to adopt professional approaches to tasting wine.

This two-day program will guide participants through proper tasting technique and teach them how to recognize important wine attributes that determine the quality and style of still, sparkling, and sweet wines. Through structured tastings, students will discover the influence on flavor of winemaking techniques, from barrel fermentation to fortification. Blind tastings will ultimately test their ability to identify wines like professionals.

Initial class dates for 2012 are February 2–3, February 29–March 1, March 26–27, April 13–14, and May 17–18 from 9 a.m. to 4 p.m. Tuition is $895 per person, and the class is open to students 21 years of age and older.

On select class days, students in both Wine Lovers Boot Camp programs will enjoy dinner at the on-campus Wine Spectator Greystone Restaurant.

To enroll in a CIA Wine Lovers Boot Camp, visit www.ciachef.edu/enthusiasts or call 1-800-888-7850.

Photo Captions:

Photo 1: Beginning in spring 2012, the CIA's new Wine Lovers Boot Camp classes will take place at the college's Greystone campus in California's famed Napa Valley. (Photo credit: CIA/Keith Ferris)

Photo 2: Savoring the joys of wine, for either personal pleasure or in launching a wine industry career, is one of the myriad benefits of the new Wine Lovers Boot Camps at the CIA. (Photo credit: CIA/Keith Ferris)

Media Contact:

Jay Blotcher
Media Relations Specialist
845-905-4419
j_blotch@culinary.edu

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The Culinary Institute of America Partners with Renowned Chef Erik Blauberg for a Unique, Nine-Day Culinary Tour of Italy, March 24–April 1

"Culinary Italy: From Milan to Rome" will Featuring Access to Secret Artisanal Culinary and Wine Locations Across Five Regions

Hyde Park, NY, December 15, 2011 – A cooking class in an Umbrian castle and an authentic truffle hunt are two highlights of a unique nine-day culinary tour of five regions of rustic Italy, offered by The Culinary Institute of America from March 24 to April 1, 2012.

"Culinary Italy: From Milan to Rome," created by renowned Chef Erik Blauberg, will explore five regions of Italy, from Emilia-Romagna to Tuscany, with stops along the way in Milan, Bologna, Umbria, and Piemonte. Chef Blauberg will bring participants to exclusive, little-known culinary paradises that are not accessible to the general public.

"World-class chefs know that great culinary dishes begin with the freshest food obtained from unique sources," said Mark Erickson '77, CMC, vice president and dean of culinary education. "This special CIA journey, led by the celebrated Chef Erik Blauberg, brings food lovers together with premier farmers and food artisans of Italy, to better understand the quality ingredients that are integral to creating culinary masterpieces at home."

"The CIA is offering you, quite simply, the food and wine journey of a lifetime," said Chef Blauberg, who created and has led these culinary excursions for several years, making them available to discerning food enthusiasts from across the globe. This special event has been shaped by Chef Blauberg's personal connections with Italy's top food purveyors, vintners, and restaurateurs.

The itinerary for "Culinary Italy: From Milan to Rome" includes many behind-the-scenes locations involving small artisanal food and wine operations. These include a tour of the sedate mountain villages of the Piemonte region, renowned for handcrafted cheeses and prosciutto. In Umbria, participants will savor a modern cooking class held in an ancient Roman castle. Along the way, people will discover rural farmers' markets and wineries, tucked away in the countryside and managed by several generations of families.

Other exciting stops include a balsamic vinegar tasting tour of Modena; dinner at Acanto, one of Milan's five-star restaurants; a fascinating Slow Food movement discussion in Turin; and a pasta-making class in Bologna. The highlight of this memorable voyage will be a hunt for the elusive truffle, led through Umbrian forests by specially trained dogs. This memorable trip will conclude with a final, unforgettable truffle dinner prepared by Chef Blauberg.

For the complete "Culinary Italy: From Milan to Rome" itinerary, download it here.

This rare culinary experience can be obtained for a fee of $6,999 per person, double occupancy, or $8,849 per person, single occupancy.

To reserve your place in The Culinary Institute of America's "Culinary Italy: From Milan to Rome," contact the CIA's customer service department at 845-905-4417.

Photo Captions:

Photo 1: Renowned Chef Erik Blauberg will lead adventurous foodies through a nine-day gastronomic exploration of Italy in March, 2012, offered by The Culinary Institute of America. (Photo credit: CIA/Keith Ferris)

Photo 2: The CIA's "Culinary Italy: From Milan to Rome" will take participants to the little-seen culinary hideaways of five regions, where the finest of Italian cuisine and wine originates. Participants will dine in this ancient castle, nestled in the mountains of Umbria. (Photo credit: Chef Erik Blauberg)

Media Contact:

Jay Blotcher
Media Relations Specialist
845-905-4419
j_blotch@culinary.edu

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The Culinary Institute of America's "CIA On Location" Series Announces Three New Culinary Boot Camp Classes In 2012

"Basic Training" Cooking Classes will be Held in March and April at Viking Cooking Schools in Georgia, Illinois, and Tennessee

Hyde Park, NY, December 14, 2011 – Responding to popular request by foodies across America, The Culinary Institute of America, the world's premier culinary college, has announced three new dates in its "CIA on Location" series of traveling culinary immersion classes for 2012, taking place in Georgia, Illinois, and Tennessee.

In this on-the-road cooking education program, students gain insider tips for attaining culinary excellence, as taught by an award-winning chef from the famed Culinary Institute of America. These special classes are designed for food lovers of all levels of experience, from the weekend chef to the passionate gourmet.

"For those who chose another career path but have always dreamed of being a world-class chef, CIA On Location is a wonderful opportunity," said Mark Erickson '77, CMC, vice president and dean of culinary education. "Here is a unique program that brings the college's incomparable culinary education to food lovers across the country. In partnership with Viking Cooking Kitchens, the CIA's award-winning chefs will inspire everyday home chefs to greater achievements."

Through this first-time collaboration, the CIA will offer its acclaimed CIA Culinary Boot Camp—Basic Training class at three separate Viking Cooking School locations during March and April. Food enthusiasts can select from five-day classes in Atlanta, GA (March 19–23); Glenview, IL (March 26–30); and Franklin, TN (April 23–27). Each class runs from 7 a.m. to 1:30 p.m. every day, and will provide the same unparalleled culinary experience as in the CIA's famed classroom kitchens.

By enrolling in these exciting, hands-on CIA Culinary Boot Camp—Basic Training classes, participants will become well-versed in the fundamentals of cooking. Assignments will include training in 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).

Class members will receive two chef's uniforms, each with a jacket, pants, and a neckerchief. Paper chef's hats, side towels, and aprons will be provided in class.

Tuition for each of the Culinary Boot Camp classes at the Viking Cooking Schools is $2,195 per person. To enroll in a "CIA on Location" Culinary Boot Camp class, visit www.ciachef.edu/enthusiasts/ciaonlocation.asp or call 1-800-888-7850.

Photo Captions:

Photo 1: "CIA on Location" Culinary Boot Camp classes, designed for at-home chefs, will take place this coming spring at three different Viking Cooking School branches: Atlanta, GA; Glenview, IL; and Franklin, TN. Here is the Glenview kitchen space. (Photo credit: Viking Cooking Kitchens)

Photo 2: In 2012, food enthusiasts in the Atlanta, Chicago, and Nashville areas will have a chance to enjoy the fast-paced and informative Culinary Boot Camp classes offered by the world-renowned CIA – right in their own backyard. (Photo credit: CIA/Keith Ferris)

Media Contact:

Jay Blotcher
Media Relations Specialist
845-905-4419
j_blotch@culinary.edu

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The Culinary Institute of America's San Antonio Campus Launches New Food Demonstration Series

"CIA San Antonio: A First Taste" Will Highlight the Best of Classic and Contemporary Mexican and Latin American Cuisine

San Antonio, TX, January 27, 2011 – The newly expanded San Antonio campus of The Culinary Institute of America (CIA) announces a spring 2011 series of culinary demonstrations titled "CIA San Antonio: A First Taste." This Saturday morning program will acquaint newcomers to the campus and its variety of culinary classes for professionals and food enthusiasts alike.

These five separate events, scheduled to run from January through May, highlight a variety of classic and contemporary dishes in the Mexican and Latin American tradition. Each of these interactive programs will include a culinary demonstration by a CIA chef-instructor, a tasting of the items prepared, and recipes to take home.

The courses offered for "CIA San Antonio: A First Taste" include:

South American Ceviche
January 29 or June 4; 10 a.m.–12:30 p.m.
Discover tips and techniques for preparing Colombian fish ceviche, Ecuadorian shrimp ceviche, and Peruvian ceviche and tiradito.

Risotto: Classic Skills & Techniques
February 12 or May 21; 10 a.m.–12:30 p.m.
Explore the components of the perfect risotto and learn how to prepare many variations of this velvety rice dish by using seasonal and regional ingredients. The chef-instructor will discuss the use of these ingredients to prepare dishes beyond the classical Risotto Milanese.

Brazilian Carnival Food
February 19; 10 a.m.–12:30 p.m.
Learn about one of the world's most famous festivals and sample some of its traditional foods, from Southern Brazil's Barreado to Northeast Brazil's Bahia to, Southeast Brazil's Pão de Queijo.

The cost for each class is $39.95 per person and includes tastings and recipes to take home. Attendees can apply this "First Taste" demo fee to the tuition of any future class registration at the CIA's campuses in San Antonio; Hyde Park, NY; or St. Helena, CA.

To reserve a place for "CIA San Antonio: A First Taste," call The Culinary Institute of America at 1-800-888-7850 or book online at www.ciachef.edu/enthusiasts.

Photo Caption:

Getting acquainted with the newly-expanded campus and its Latino food classes is the objective of "CIA San Antonio: A First Taste," a series of food demos this spring. (Photo credit: CIA/Keith Ferris)

Media Contact:

Jay Blotcher
Media Relations Specialist
845-905-4419
j_blotch@culinary.edu

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The Culinary Institute of America Takes to the Road with Destination Boot Camp: The Finger Lakes

CIA Chef Michael Skibitcky Will Teach Popular Class at New York Wine & Culinary Center in Canandaigua, October 4–8; Space Still Open for this Unique Culinary Experience, Designed for the Passionate Food Lover

Canandaigua, NY, August 17, 2010 – For the first time ever, Western New York food lovers will have a chance to take a class from The Culinary Institute of America (CIA) in their own backyard. The CIA has partnered with the New York Wine & Culinary Center (NYWCC) to offer a five-day culinary immersion in the picturesque Finger Lakes region.

Destination Boot Camp: The Finger Lakes will take place at the NYWCC on Oct. 4–8, 2010. This exclusive session of the Culinary Boot Camp: Basic Training program is limited to 16 students.

During this culinary intensive, food enthusiasts will become well-versed in the fundamentals of cooking. Through chef demonstrations and hands-on cooking, they 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). Participants will also enjoy a sampling of American, French, and Italian wines, and learn how to effectively pair them with foods. Destination Boot Camp: The Finger Lakes runs from 7 a.m. until 4 p.m. each day.

Boot Campers will receive two chef's uniforms, each with a jacket, pants, and a neckerchief. Paper chef's hats, side towels, and aprons will be provided in class. The tuition for Destination Boot Camp: The Finger Lakes is $2,095.

To reserve your place for this exciting program, call The Culinary Institute of America at 1-800- 888-7850 or book online at www.ciachef.edu/enthusiasts. For additional information, visit www.nywcc.com/cia.

Photo Captions:

Photo 1: The CIA Boot Camp program takes to the road in October, offering a special week-long class at the New York Wine & Culinary Center in Canandaigua, NY. (Photo credit: www.nywcc.com)

Photo 2: NYWCC's professional kitchen will be the ideal site for CIA's Culinary Boot Camp, taught by CIA Chef Michael Skibitcky. (Photo credit: www.VisitFingerLakes.com)

Photo 3: Canandaigua Lake, one of the 11 Finger Lakes, is a marvelous backdrop for the CIA Culinary Boot Camp in October. (Photo credit: www.nywcc.com)

Contact:

Jay Blotcher
Media Relations
845-905-4419
j_blotch@culinary.edu

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The Culinary Institute of America at Greystone Offers Evening Wine Classes for Wine Enthusiasts

St. Helena, CA, June 24, 2010 – Night school has never been so much fun. The Culinary Institute of America at Greystone (CIA) introduces a series of evening wine classes, "Barrel Ends: Evening Conversations at the CIA." Organized by local wine educator, Paul Wagner, sessions will be held at the Rudd Center for Professional Wine Studies, every Thursday and Friday from 6–7:30 p.m. Classes are open to the general public and cost $25 per person for advanced purchase, $30 at the door. Students may sign up by visiting www.ciaprochef.com/winestudies or call 707-967-2568.

Each class is a stand-alone unit taught by a well-known winemaker or wine expert and offers the opportunity to taste a variety of wines and learn more about winemaking, specific appellations, wine regions or varietals. It is a perfect class for culinary students, Napa residents, tasting room staff, and wine knowledgeable visitors looking for evening activities. Students are also invited to the Wine Spectator Restaurant at Greystone after class for a special price fixe menu.

For more information please call 707-967-2568 or e-mail pwagner@balzac.com.

Caption:

The CIA at Greystone now offers night wine classes every Thursday and Friday. (Photo credit: CIA/Keith Ferris)

Contact:

Tyffani Peters
Media Relations Specialist
707-967-2322
t_peters@culinary.edu

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New Culinary Experiences Await Visitors to The Culinary Institute of America at Greystone

St. Helena, CA, April 12, 2010 – Brand new culinary discoveries and experiences await visitors to The Culinary Institute of America at Greystone (CIA). The world's premiere culinary college has just completed a major remodel on the first floor of its historic Napa Valley building. Included in the renovations are a new campus store, chocolate lab, new teaching kitchen and a Flavor Bar which features short interactive tasting experiences for the public.

"In recreating this space, we feel it is very important to honor the historic design of our Greystone building, but also bring in beautiful, efficient, modern elements," says managing director Charles E. Henning.

The new campus store, called the Spice Islands Marketplace, is now located adjacent to the Grand Atrium of the CIA at Greystone. Its clear glass enclosure and open feel create an irresistible pull for food and wine lovers at all levels of experience. Whether they are searching for the latest cookbook, kitchen tool, wine book or gadget, or top of the line cookware, the knowledgeable staff is ready and well qualified to answer questions and help customers locate what their hearts desire.

Inside the store is a new 16-seat Flavor Bar where guests may participate in an interactive tasting experience. Currently scheduled are:

• Chocolate Tastings: Participants learn how chocolate is made and how the percentage of cacao and a chocolate's origins vary flavor. They will have the opportunity to taste cacao in its various stages and compare chocolates from different parts of the world.
• "Taste Like a Chef: Calibrate Your Palate": Participants explore the sweet, sour, bitter, and salty areas of their palates. They learn how chefs balance ingredients and make food flavors "pop" in a dish, lessons that can be also be used in home cooking.

Flavor Bar experiences will continue to be added, including tastings of super premium olive oils at a new Oleoteca slated to open in late spring. The current Flavor Bar sessions run approximately 15 minutes at various times of the day and cost $10 per person. For a complete schedule and to make a reservation, guests may call 707-967-2320.

The new chocolate lab is adjacent to the store and Flavor Bar and separated by a clear glass wall. Visitors may have the opportunity to see students working in the 675 square-foot space designed with optimal conditions for confectionary work. The temperature and humidity in the room are carefully controlled and the lab is self-contained so that no other cooking odors negatively impact the chocolate and other confectionaries. The chocolate lab will be used for a three-week curriculum in chocolate and other confectionary work for all Associate in Occupational Studies (A.O.S.) degree students. It will also be used to create Greystone Chocolates for sale in the store.

The new Viking Teaching Kitchen gives students an extra 1,950 square feet of space to learn and create. The kitchen includes three cooking suites containing state-of-the-art Viking commercial equipment. Each suite is equipped with an energy efficient, variable speed hood system. Electronic sensors automatically adjust the fan speed and respond to the amount of smoke generated in the work area. Some of the college's weekend food enthusiast classes for consumers will also be held in this space.

We invite you to come explore our new offerings. Media may contact Tyffani Peters at t_peters@culinary.edu or 707-967-2322 to arrange a tour and a complimentary tasting at the Flavor Bar.

Photo caption: The entrance to the newly redesigned Spice Islands Marketplace at The Culinary Institute of America at Greystone.

Photo credit: David Wakely/CIA

Contact:
Tyffani Peters
Media Relations Specialist
707-967-2322
t_peters@culinary.edu

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The CIA Opens its Doors to New Visitors on May 15 for "CIA: A First Taste"

Attendees will Enjoy a Lecture, Food Demonstration, and Tour of the College's Food Enthusiast Classes

Hyde Park, NY, April 5, 2010 – For food lovers who have not yet visited The Culinary Institute of America, a special event has been planned at the world's premier culinary college.

"CIA: A First Taste" will be held on Saturday, May 15 from 9:30 a.m. to noon for new visitors to the campus to acquaint them with the variety of food enthusiast classes at the college. The morning orientation will feature a lecture, food demonstration, and tasting, as well as a visit to several of the popular Weekends at the CIA classes.

The program begins with a presentation by Lisa Schwartz, owner of Rainbeau Ridge Farm in Bedford Hills, NY. Ms. Schwartz will share a sampling of goat cheese handcrafted on her farm, and discuss sustainable farming for the home gardener. Chef David Kamen will then prepare two tasty dishes based on recipes from the Saturday classes. Participants will sample these offerings, paired with a glass of sparkling wine. A tour of classes in progress will follow. At the conclusion of "CIA: A First Taste," participants will receive a special CIA gift.

Admission for "CIA: A First Taste" is $39.95 per person. Those who register may apply the $39.95 fee to future enrollment in any Saturday or Boot Camp class.

Advance reservations for "CIA: A First Taste" are required. Please register by calling 1-800-888-7850 or by visiting us online.

Attention Media: You are cordially invited to attend "CIA: A First Taste." Please reserve your spot in advance with Jay Blotcher, Continuing Education publicist, at 845-905-4419 or j_blotch@culinary.edu.

Photo captions: The Culinary Institute of America's Hyde Park campus opens its doors wide to first-time visitors for an open house program on Saturday, May 15, titled "CIA: A First Taste."

Photo credits: CIA/Keith Ferris

Contact:
Jay Blotcher
Media Relations
845-905-4419
j_blotch@culinary.edu

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