culinary institute of america

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  Our friend John Fischer is a professor of hospitality and service management at The Culinary Institute of America in Hyde Park, NY.

Mr. Fischer teaches the baccalaureate-level Beverage Operations Management, Advanced Principles of Service Management in Hospitality, and Spirits and Principles of Mixology courses.

ciachef.edu

 While offering full chef degrees and operating restaurants for the public, The Culinary Institute of America also offers other programs for food enthusiasts – Boot Camps, Cooking and Wine Classes, Demos and Tastings.

Mark Ainsworth is a professor of culinary arts at The Culinary Institute of America. Chef Ainsworth teaches courses in both the college’s degree programs and in its Continuing Education division.

A 1986 graduate of the CIA, he holds dual certification from the CIA and the American Culinary Federation as a ProChef Level III and Certified Executive Chef.

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  Ted Russin is the associate dean of culinary science at The Culinary Institute of America . He oversees the college’s baccalaureate degree program in culinary science, and is responsible for the curriculum, instruction, and program development for the entire academic major. He is also an instructor for the Culinary Research & Development and Ingredient Functionality courses in the program.

Mr. Russin was host and creative development consultant for the Cooking Channel special Geek-A-Licious in 2011 and a consulting expert and editor for the gels, thickeners, and foams chapters in Nathan Myhrvold’s groundbreaking book, Modernist Cuisine.

So, how is the science of food different from the art of cooking and how does one get those ingredients to function?! Ted Russin joins us.

http://www.foodislife.org/

This campus is swarming with diligent students – dead-set on becoming the best in their field. But how does a person decide that they want to make food and food service their career?

Darcy Sala is the chef-instructor for Dutchess County BOCES Career and Technical Institute in Poughkeepsie, NY. She graduated from The CIA in 2001 and she joins us now along with Kimberly Calle – an 11th grader at John Jay High School in Hopewell Junction who is part of the culinary program at Dutchess BOCES to talk about how people find their passion for food prep and turn it into a career.

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It’s not just about cooking. With the food landscape changing rapidly, companies are increasingly in need of expertise in food policy, community involvement, global issues, food systems, and much more.

That is why you can now study food history, cultures, and cuisines in the CIA’s Bachelor of Professional Studies in the Applied Food Studies program.

To tell us more, we welcome Beth Forrest - an associate professor of liberal arts here where she teaches the Introduction to Gastronomy course as well as History and Cultures of Europe, Food History, and Global Cuisines and Cultures.

  Also here is Deirdre Murphy who teaches History and Cultures of Asia, a course for juniors and seniors pursuing bachelor’s degrees in culinary management or baking and pastry management. Dr. Murphy also teaches electives in The Ecology of Food and Food and Culture.

www.ciarestaurantgroup.com

  There is a new kid on the block here at the CIA. Pangea, a pop-up restaurant is currently enjoying a limited run through June of this year. It opened in January.

Pangea showcases a menu that features an array of inspired dishes that both celebrate and bring together the most diverse cultural flavors and influences from around the world. Pangea explores the world’s interconnected foodways while uniting and transforming them.

Chef Theo Roe’s Contemporary Restaurant Cooking course teaches students to prepare and present a plant and grain focused cuisine that emphasizes the flavors and culinary possibilities of cooking with fewer animal proteins and more vegetal elements. And his classroom - is Pangea.

In more than a decade as a member of the CIA faculty, Chef Roe, a 1991 graduate, has also been chef and instructor in the American Bounty Restaurant, and taught several other courses in the college’s degree programs.

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 The Culinary Institute of America is one of the premiere culinary schools in the world. Founded in 1946, the Institute offers a wide array of degree options, including courses in culinary, baking and pastry arts. Classes are also offered to working industry professionals.

Today, we welcome one of the CIA’s leaders - Dr. Michael Sperling. Dr. Sperling is vice president of academic affairs at the CIA, responsible for providing leadership in academic administration and faculty management.

Dr. Sperling joined the CIA administration in 2012 after serving five years as provost and vice president for academic affairs at Mercy College in Dobbs Ferry, NY. He joins us this morning to talk about new academic programs and the pleasures of visiting campus.

ristorantecaterinademedici.com

Today, The Roundtable broadcasts live from the balcony of the Caterina de' Medici restaurant in the beautiful Colavita Center for Italian Food and Wine at the Culinary Institute of America in Hyde Park.

For today's abbreviated panel, Alan Chartock and Joe Donahue are joined by Executive Editor of the Poughkeepsie Journal, Stu Shinske.

Authorities in the Hudson Valley have identified a 19-year-old man who died after suffering an electric shock from utility wires at a site in Dutchess County.

The Hudson Valley was the site for a regional Beer, Wine & Spirits Summit.

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