#student chefs

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Baking & Pastry students in the CIA's Restaurant and Productions Desserts class watching Chef Knaster in action and taking notes before they assemble their own plates. 

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...of our Baking & Pastry Arts chef instructors and students from the Apple Pie Bakery Café kitchen!

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“If you want to be a world class chef, come to the CIA. Just know, you will work harder than you probably ever have to achieve a degree from this school. If you are ready to put in the time and effort to become the best, this place is for you.” - Meet Culinary Arts student, Brien O’Brien!

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Love Science: Homemade Sweets for Your Bae

From the CIA with love: Valentine’s Day recipes you can try at home, from our culinary science students in the Culinary Innovations in Food and Technology (CIFT) club. 

Strawberry Dusted Truffles

Servings: 100

What you’ll need:

250g heavy cream

70g glucose syrup

620g dark chocolate

30g butter          

60g raspberry liqueur

Dark chocolate as needed, tempered and melted

Freeze-dried strawberry as needed

What to do:

Combine the heavy cream and the glucose syrup and bring to a boil.

Pour the heavy cream mixture over the chocolate and allow it to sit undisturbed for one minute.

Using a paddle, begin stirring in small circles until it resembles “chocolate mayo,” forming a ganache.

Add the butter, stirring it into the warm ganache.

Add the raspberry liqueur.

Pour the finished ganache into a large, flat pan to cool it down to 22C.

Remove the ganache from the pan and table it lightly.

Pipe into shape and dip in the melted chocolate.

Process the strawberry into dust.

Cover the truffles with the freeze-dried strawberry dust.

Panna Cotta Candy

Servings: 15

What you’ll need:

70g milk

2.7g vanilla paste

4g gelatin

1.3g kappa carrageenan

30g sugar

142g heavy cream

1 silicone candy mold

What to do:

Combine the milk, vanilla paste, gelatin, and kappa carrageenan. Blend until fully integrated.

Add the sugar and the heavy cream. Whisk gently.

Put in a pot and bring to a boil.

While still hot, pour into the silicone candy mold.

Refrigerate until fully set.

Raspberry Pate de Fruit

Servings: 12

What you’ll need:

2.25g pectin

120g sugar

105g raspberry purée

21.5g glucose powder

2g liquid citric acid

1 silicone candy mold

 What to do:

Whisk together the pectin and one-third of the sugar in a bowl to ensure a homogenous mix. Place the mixture in a pot and whisk in the fruit purée.

Bring the mixture to a boil. Combine the remaining sugar with the glucose powder and slowly pour it into the pot while whisking constantly to avoid sugar clumps. Insert a probe thermometer or thermo-coupler into the pot to monitor the temperature constantly.

Bring the mixture to 107°C. Remove the pot from the heat and add the citric acid, stirring constantly.

Pour into the silicone candy mold.

Let the pate de fruit set overnight without wrapping.

Once it is set, de-mold and sprinkle/coat with sugar.

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Yesterday, students had the opportunity to experience the life of truffles! Sabatino Truffles took CIA students on a wonderful tour of their facilities and offered a variety of truffle products to taste.

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Did you know it’s Gingerbread House Day? Gather your family and follow these tips (and a bonus recipe) to build the perfect gingerbread house!

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Congratulations to all our 2017 graduates, you made it! You heard Anthony Bourdain, "Go out and change the world for better." 

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You can't just eat good food. You've got to talk about it too. And you've got to talk about it to somebody who understands that kind of food.

Kurt Vonnegut