In this video, Epi-sode #8, Epicurious.com viewers can laugh along with a compilation of outtakes of the culinary student bloggers that captures their wacky, sometimes naughty, antics—and Jared showing off his pecs.
Titled "Inside the CIA," from Epicurious.com, the series is a behind-the-scenes experience featuring four chefs-in-training at the Culinary Institute of America in Hyde Park, New York, who shoot videos and blog about campus life while in pursuit of their Baking and Culinary Arts degrees.
The American Cancer Society, the Official Sponsor of Birthdays, joined forces with The Culinary Institute of America (CIA), the world's premier culinary college, to reinvent the birthday cake. Because healthy living is key to creating a world with less cancer and more birthdays, the Society and the CIA challenged CIA's baking and pastry students to create a better-for-you birthday cake. CIA Alumni and star of Food Network's TV's "Ace of Cakes" Chef Duff Goldman joined the Society and the CIA to select the winner, Alexandra Mudry's new take on red velvet cake, from a pool of five talented finalists. The winner is now the official birthday cake of the American Cancer Society.
To view Multimedia News Release, go to http://www.prnewswire.com/mnr/americancancersociety/39191/
Renowned Chef Tom Colicchio, The Culinary Institute of America (CIA) and Diet Coke, in collaboration with the American Dietetic Association (ADA) are providing consumers with resources for eating well with great taste. The Eat Tastefully campaign will feature pop-up kitchens in midtown Manhattan and Boston, food pairings and online tips about nutrition and stylish entertaining, which are all a part of living well.
To view Multimedia News Release, go to http://www.prnewswire.com/mnr/cocacola/39724/
http://www.ilboccaccio.com/ Critically acclaimed (Gourmet, Los Angeles Times, Zagats,) Chef and protégé of Wolfgang Puck and Marcella Hazan, Joe Venezia owns and operates the popular and very authentic Il Boccaccio on the Promenade in downtown Hermosa Beach.
Following graduation from the Culinary Institute of America (Hyde Park, NY class of 78), Venezia was brought in as sous chef to the soon-to-open Mansion on Turtle Creek in Dallas, where he was to work with former CIA classmate, Dean Fearing. Impressed with Venezias style, the hotels management company brought Venezia to Los Angeles as Executive Chef of the exclusive BEL AIR HOTEL, where he enjoyed a popular seven-year reign. While in Los Angeles, Venezia teamed up with Chef Wolfgang Puck, revamping menus and putting his mark on establishments such as DELICIAS in Rancho Santa Fe, MASONS in Brentwood and the newly renovated HOLLYWOOD ROOSEVELT HOTEL.
When Marcella Hazan got wind of Venezias talents, she hired him to head up her new kitchen at VENI, VEDI, VICI in Atlanta. Prior to opening, she whisked him off to Venice and Bologna, Italy, where his skill with Italian cuisine was fine-tuned. Eventually, California beckoned him back, this time, to turn the somewhat floundering I.Cugini in Santa Monica into a credible success. Since 1994, Venezia has owned Il Boccaccio, close to his home on the Palos Verdes Peninsula, where he oversees his organic garden of specialty produce for his restaurant.
Venezia has appeared on numerous televised cooking programs and has been praised by the likes of Gourmet Magazine, the Los Angeles Times, Food and Wine and the Zagat Survey. His recipes have been featured in popular cookbooks, and he and his wife, Carla, write a regular food column for Vision magazine. The Venezias have four children.
Il Boccaccio is located at 39 Pier Avenue in Hermosa Beach. For further info call 310-376-0211.
It's no secret: the CIA – as in The Culinary Institute of America – is offering free cooking lessons online in the e-learning module "The Professional Chef Discovers Canola Oil" at www.CIAProChef.com/canola. All dishes are made with canola oil and several have flavors associated with ethnic cuisines like North African, Asian and Latin American, which are food trends for 2010.
The Old Stone Farmhouse is located in a 200 year old restored field house in St. Thomas’ Mahogany Run area. The building’s distinctive character is shown with native stone walls, original hardwood floors, brick arches, and a charming covered courtyard. The restaurant features “Chef Inspired” fine dining in an intimate and elegant atmosphere. The cuisine is ingredient driven and will change frequently based on availability. Simplicity, technique, fundamentals, and execution are the cornerstones of cooking at The Old Stone Farmhouse.
The restaurant features seafood, steakhouse and vegetarian menus inspired by French technique and local Caribbean ingredients. Steaks are hand cut to order- size specified by the guest. The island's local fish (snapper, wahoo, mahi mahi, grouper, live lobster) are always in house! Guests may select their meat and fish in the kitchen.
The Old Stone Farmhouse offers an award winning wine program and an extensive list of wines by the glass.
THE CHEF - GREG ENGELHARDT
Greg Englehardt was the youngest chef in a Las Vegas private (non-hotel/casino) restaurant to earn a coveted Michelin Star. He was named "Rising Star Chef" by the nation's leading culinary authority "StarChefs.com." Greg was also the first American chef ever to work for the six-starred luxury Crystal Cruise Lines. He completed culinary apprenticeships in Salzburg, Austria, the Lake Como Region, Italy, and Oslo, Norway. His formal training and culinary degree come from the Culinary Institute of America- Hyde Park, New York. In addition, he spent ten years under the intense tutelage of the nation's most outstanding and dedicated French born chef Andre Rochat, Andre's French Restaurant, Las Vegas, Nevada. Most recently, he was Executive Chef at The Cellar in St. Thomas. http://island-showcase.com/old-stone-farmhouse.html
Your Ultimate Virgin Islands Vacation Guide: http://island-showcase.com
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Around the World in 80 Dishes takes you to France, with a demonstration of a classic recipe for individual Grand Marnier Soufflés prepared by Chef Lou Jones of The Culinary Institute of America.
Epicurious Season: 1 Episode: 21 Around the World in 80 Dishes takes you to Italy with a demonstration of a classic recipe for Pizza Margherita, prepared by Chef Joseph W. DiPerri of The Culinary Institute of America.
Epicurious Season: 1 Episode: 22 Around the World in 80 Dishes takes you to Italy with a demonstration of a classic recipe for Pizza Margherita, prepared by Chef Joseph W. DiPerri of The Culinary Institute of America.
Epicurious Season: 1 Episode: 19 Around the World in 80 Dishes takes you to Hungary with a demonstration of a recipe for Veal, Mushroom, and Red Pepper Goulash prepared by a Culinary Institute of America chef.
Epicurious Season: 1 Episode: 20 Around the World in 80 Dishes takes you to Hungary with a demonstration of a recipe for Veal, Mushroom, and Red Pepper Goulash prepared by a Culinary Institute of America chef.
Epicurious Season: 1 Episode: 5 Around the World in 80 Dishes takes you to Shanghai, China, with a demonstration of an authentic fried rice recipe, prepared by Chef Shirley Cheng of the Culinary Institute of America.
Epicurious Season: 1 Episode: 6 Around the World in 80 Dishes takes you to the Chesapeake Bay with a demonstration of a classic recipe for crab cakes, prepared by Chef Bruce Mattel of the Culinary Institute of America.
Epicurious Season: 1 Episode: 7 Around the World in 80 Dishes takes you to the Chesapeake Bay with a demonstration of a classic recipe for crab cakes, prepared by Chef Bruce Mattel of the Culinary Institute of America.
Epicurious Episode: 10 Around the World in 80 Dishes takes you to Korea, with a classic recipe for beef bulgogi (marinated sirloin in a lettuce leaf wrap), prepared by a Culinary Institute of America chef.