Explore Culinary Arts, Students and more!

Explore related topics

In the kitchen our students are learning how to make Garniture Bouquetiere.

New York & California's Top-Tier Culinary School since Specializing in professional culinary, pastry and sommelier training.

La Grand-Mère Poule. (Grandmother style chicken) Level 3 Culinary.

New York & California's Top-Tier Culinary School since Specializing in professional culinary, pastry and sommelier training.

Poulet poché dans un court bouillon méditerranéen (chicken poached in a Mediterranean-style broth) made today by our Culinary students.

New York & California's Top-Tier Culinary School since Specializing in professional culinary, pastry and sommelier training.

Rabbit Ragout with Vegetables and Pommes Purée.

New York & California's Top-Tier Culinary School since Specializing in professional culinary, pastry and sommelier training.

Oeuf Poché. (Level 3)

New York & California's Top-Tier Culinary School since Specializing in professional culinary, pastry and sommelier training.

Roast Chicken, “Grandmother Style” (Poulet Rôti Grand-Mère).

New York & California's Top-Tier Culinary School since Specializing in professional culinary, pastry and sommelier training.

Lobster with Champagne & Caviar I The Bocuse Restaurant at The Culinary Institute of America

The Bocuse Restaurant - Classic French Cuisine in New York

Sautéed Center-cut Pork Chop with Green Peppercorn Sauce (Côte de porc, sauce au poivre vert) -- Level 3

New York & California's Top-Tier Culinary School since Specializing in professional culinary, pastry and sommelier training.

Students in CIA Chef Knaster's Restaurant Production Desserts class created Green Tea Rice Pudding with, exotic fruit, ginger frozen yoghurt, and rice chips. At The Culinary Institute of America.

Prepare for a successful baking and pastry career with the CIA's Associate in Occupational Studies (AOS) in Baking and Pastry Arts degree program.

Level 3 teaches students timing, consistency, and pressure. Each student will cook on all the stations in the classical brigade system of a kitchen.    There are only a few recipes in each position, but every day the students get less and less time to create the same dish. The objective is to make be consistent with the dish and finish within the time frame.    Poached Egg on a Bed of Diced Vegetables with Hollandaise Sauce. (Oeuf pocké sur macédoine de légumes, Sauce Hollandaise)

New York & California's Top-Tier Culinary School since Specializing in professional culinary, pastry and sommelier training.

Pinterest
Search