Albuquerque - Atlanta - Austin - Baltimore - Boston - Charlotte - Chicago - Cleveland - Columbus - Dallas - Denver - Detroit - El Paso - Fort Worth - Fresno - Houston - Indianapolis - Kansas City - Las Vegas - Long Beach - Los Angeles - Mesa - Milwaukee - New Orleans - New York - Oakland - Oklahoma City - Philadelphia - Phoenix - Portland - Sacramento - San Antonio - San Diego - San Francisco - San Jose - Seattle - Tucson - Tulsa - Virginia Beach - Washington -

Helena, United States

School: The Culinary Institute of America at Greystone

Sous Vide Cooking
Course Format: Classroom
As a foodservice professional, it pays to stay ahead of the curve of emerging technology and advances in our industry. Sous vide has been embraced by many of America�top culinarians as a key cooking method in creating superior textures as well as an excellent technique to maximize and highlight the organoleptic properties of food. Through demonstrations and hands-on assignments, participants w...
 

Modern Buffet Presentation Techniques
Course Format: Classroom
Improve the appearance and taste of the food you serve with innovative presentation. In this course, you will apply your previous garde manger knowledge and skills to create profitable and appetizing buffets. During Modern Buffet Presentation Techniques, you will: Discuss flavor development, current food trends, and the flavor profiles of Asia, the Mediterranean, Latin America, and the Uni...
 

Advanced Seafood Cooking
Course Format: Classroom
With a vast selection of seafood available, there are countless menu options at your fingertips. This advanced look at seafood cookery will provide you with a solid understanding of how to work with both expensive and inexpensive varieties of fish and shellfish. During Advanced Seafood Cooking, you will: Discover how to properly handle, evaluate, and prepare various types of finfish and sh...
 

Advanced Sauces: Techniques and Flavor Development
Course Format: Classroom
The range of sauces in contemporary American cooking has never been more culturally diverse. If you have a solid understanding of classic European sauces, both you and your customers will benefit from this advanced course in sauce preparation. During Advanced Sauces: Techniques and Flavor Development you will: Discuss and prepare contemporary sauces, classical grand sauces, and "emergi...
 

Southeast Asia: Traditional Flavors and Techniques
Course Format: Classroom
Gain the competitive edge that comes from mastering the appealing flavors of Southeast Asia. As part of this course, you will work with authentic ingredients and practice traditional techniques. During Southeast Asia: Traditional Flavors and Techniques, you will: Study the similarities and differences of Vietnamese, Thai, Malaysian, Indonesian and Cambodian cuisines and describe the prima...
 

Mediterranean Cooking: An Advanced Course
Course Format: Classroom
The recent explosion in Mediterranean cuisine has made this a vital area of professional development for chefs. In this advanced course, experienced chefs with knowledge of Mediterranean cuisine can master the region’s broad flavor principles and cooking concepts. During Mediterranean Cuisine: An Advanced Course you will: Study common ingredients, flavor principles, and culinary tradi...
 

Healthy Flavors of Asia, Latin America and the Mediterranean
Course Format: Classroom
Diet and health concerns are critical issues for today’s diners. Join our chef-instructor and staff nutritionist as they combine scientific research and traditional worldwide diets to offer healthful and flavorful menu options. During Healthy Flavors of Asia, Latin America and the Mediterranean, you will: Identify common dietary elements of traditional Mediterranean, Latin American, a...
 

Global Culinary Traditions
Course Format: Classroom
Unravel the mysteries behind the culinary traditions of distant lands, from Southeast Asia to South America to the Mediterranean Basin when you enroll in Global Culinary Traditions. In this culinary exploration, you’ll discover some of the common threads and the diverse differences that have defined these cuisines throughout history. You will also: Explore how dynamic flavors com...
 

France: Seasonal Bistro and Provencal Cooking
Course Format: Classroom
Keep your menus current by studying the two major directions of contemporary American interest in French cooking-seasonal bistro cooking and the flavors of Provence and the south of France. Gain an in-depth understanding of both directions through lecture, demonstration, and hands-on production. The comforting flavors of French bistro cooking makes this tradition increasingly attractive to Amer...
 

Fire, Spice, and The Global Grill: Vibrant Dishes from Hot Climates
Course Format: Classroom
Combining pungent, sweet, sour, spicy, and hot in a single dish to develop intense, contrasting levels of flavor is the hallmark of this typically healthy, bold, fun approach to cooking. Add this exciting alternative to familiar Eurocentric American cooking styles to your repertoire, and say goodbye to bland food! Through tastings, experimentation, and hands-on production, you will: Understa...
 

Pages:- 1 2 3 4 5 6 7 8 9