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This image is not mine, but it depicts what I can't explain in words - the way I felt as I walked out of The Culinary Institute of America today after completing Day 1 of my week of French Cooking Boot Camp .........
........... WOW, is all I can say. From the minute I arrived at the CIA campus, literally at the crack of dawn, (we had to report for orientation at 6 a.m.) to the moment I dragged my weary bones back to my hotel room, it was truly amazing. I felt like my little brain was bursting with new knowledge, skills and experiences!
We began the morning with a warm welcome and orientation to the program by Felice, the delightful director of the continuing education program. A delicious breakfast was spread out for us as the five other students and myself got to know each other. It's a small class compared to the average boot camp
attendance of sixteen. None of us minded this a bit, since it means we get all sorts of extra attention. 🙂
After breakfast, we met our instructor for the week, Chef Bruno and were given a thick white notebook complete with the syllabus, lesson outlines and recipes we'd be preparing this week. We also received an enormous black tote bag embellished with the CIA logo. Peeking inside, we discovered in each bag two authentic white chef coats along with a pair of black and white houndstooth chef pants. I know, I know, I promised in yesterdays post that I was not going to grin like a Cheshire cat today. I failed the test: When I pulled out the fun apparel for the week ........... well, I just lost my cool...... You probably would have too!
If this isn't a Cheshire cat grin ................ I tried, I really did.....until they handed me my chef's jackets and houndstooth pants. I'll try to get pictures tomorrow decked out in these fun duds. |
We spent the next few hours in lecture with Chef Bruno learning about Mise en Place, an important concept in French cooking (it really applies to all cooking) that involves having a system, having everything in place and reviewing the recipe thoroughly before you even begin cooking. He showed us the proper (French) way set up our work stations and get ourselves organized.
Chef Bruno |
The rest of the classroom time involved an overview and history of French cuisine and a review of one of most fundamental and quintessential elements of French cooking; the classic sauces. Before we knew it, we found ourselves in the skills kitchen watching a demonstration by our very proficient teacher and then it was our turn. Over the next several hours we learned to make fifteen different sauces. We chopped, minced, simmered, stirred, sweated, sautéed, strained, reduced, whisked and ladled. When we all finished, our prize sauces were lined up for display and we dirtied a thousand spoons sampling each one, oohing and aahing all the way!
Some of my new friends and classmates. One of them is here for his FIFTH boot camp! |
A delicious lunch was served by the professional students of the school in the gorgeous East Wing Dining Room, formerly the chapel for the Jesuit seminary originally located on these grounds. It was so fun to see the "real" CIA students at work, honing their skills .................. we enjoyed the results!
We wrapped up the day with a extensive tour of the facility, seeing areas of the Culinary Institute that aren't open to the general public. We were shown the baking and pastry school, the meat and fish classrooms, the Asian teaching kitchen and the various restaurants that are located on campus from the casual Apple Pie Bakery Café to the fancy-dancy French-inspired Escoffier Restaurant. One of the most fascinating aspects of the tour was seeing the vast storage rooms for fruits, vegetables, meat, cheese and dairy. You can't even imagine what a facility like this goes through in just one day. One of the statistics I learned was that well over 2,000 pounds of butter are delivered here every week!
Well, I'm ready for bed ................. morning will come soon, though we get a bit of a break tomorrow ............. school doesn't start till seven. If we want breakfast however, we need to be there between 5:45 and 6:30. The culinary students arrive to prepare this morning's feast around 3 a.m.! I've heard it's fabulous, so I'll be toddling off to sleep now. Hope you've enjoyed this bird's eye view of the CIA's French Cooking Boot Camp, Day 1. Be sure to check back tomorrow for another report and a fantastic recipe you'll want for sure in your autumn entertaining arsenal; Cider-Poached Puff Pastry Pears w/ Caramel Sauce. It's a winner!
~ Chris, chef in training 🙂
Veronica Miller says
Well aren't you the cutest thing with your big grin! I couldn't have kept it in either. 🙂 Wow, I thought I went through a lot of butter--I ain't got nothing on CIA! lol! I love it Chris, thanks for sharing your adventure with us! Keep snapping those photos!
Blond Duck says
Oh, what an exciting time! I bet you'll learn more in a week than most people do over years!
Eri says
Oh Chris I'm so thrilled and excited for you! I wan more details!
What an amazing experience!
Hugs and Kisses
Dining Alone says
I would be grinning just as big as you to have one of those awesome chef coats. What an awesome experience just learning, but then being able to eat some of the wonderful food the other students prepare must be amazing.
Sue/the view from great island says
Unbelievably exciting Chris! This is a fabulous idea to blog about your experience in real time...I'm already anxious for the next post!
Kyle says
All I can say is"WOW" what an experience.
lena says
i enjoyed reading your first day at the institute and would love to see a picture of you with the chefs outfit! have fun and sweet dreams!
kristinwithani says
Thanks for taking us along on your journey!
What a dream...
Pondside says
I'm glad to have found your blog and will enjoy following this lovely adventure!
Jo Anne Tell says
So excited for you in this huge adventure!
Jo Anne Tell says
So exciting to be going through this huge adventure! Have fun!!!
Sam @ My Carolina Kitchen says
Where did you get a picture of my brain? 🙂 I would feel exactly like that if I were in your shoes. Speaking of in your shoes, who wouldn't want to be in your shoes for this adventure.
Sam
France@beyondthepeel says
It sounds amazing Chris. I'm incredibly jealous.
Jan says
I'm glad your having fun and your dream is coming true! I hope your husband is having fun learning more about photography too! Technology is fascinating!
Laura (Tutti Dolci) says
You are too cute, Chris! 15 sauces in one day?! Oh my goodness, no wonder you were exhausted! Hope you are learning a lot & having fun too! 🙂
Vicki Bensinger says
Chris it all sounds wonderful even though I know your day is long and exhausting. I love your detailed description of everything. Did your husband enjoy his first day as well of photography class?
I look forward to tomorrow's recipe. Have fun!
Sue says
Despite the work, it sound like alot of fun. I look forward to the next installment.
Kim Garceau says
I was so thrilled to read about our first day Chris, this looks like a lot of fun and lots of work!!!!
Hovkonditorn says
You are having a great time! Thanks for sharing, it's really interesting to read about your boot camp!
Susan says
Chris, right there with you. Really, really want to see you in that uniform. Are you having fun, yet? sigh....
Martha says
Wow! What an interesting day you've had! I can see why you may have felt like the lady in the photo! 🙂 Good luck today! I'll be checking back for more!
Jennifer@ Peanut Butter and Peppers says
What fun and I want a chefs coat and pants! It looks like fun and so serious!! I can't wait to get more updates! We have the CAI near me in Napa Valley. I thought of taking a class there, but it's like $2000. I should save for it, it looks like such a great experience.
Hotly Spiced says
That is such an early start! I can't believe they make you start at 6am. Am glad to hear you're enjoying it and getting a lot from it xx
Claire @ Claire K Creations says
What a wonderful experience Chris! I can't wait to see a photo of you in your chef's outfit!
Tanya - Three Square Meals says
How exciting! After years of already amazing cooking, I bet you are going to learn so much more for your personal arsenal.