CIA Bootcamps and Cooking Methods

The Culinary Institute of America, the world’s premier culinary college, presents The Best of Culinary Boot Camp in 3 volumes. These multimedia applications provide the perfect opportunity to experience CIA professional cooking and get an inside look into the hallowed halls of The Culinary Institute of America. Join Chefs John DeShetler, Hinnerk von Bargen, David Kamen in the CIA Hyde Park kitchens as they teach the fundamentals learned in the Culinary Boot Camp program. Volume #1 demonstration-based learning modules feature the following techniques: - Basic Beurre Blanc - Braising: Osso Bucco - Carving a Roast - Chicken Breakdown - Chopping Herbs - Consommé - Knife Maintenance Volume #2 demonstration-based learning modules feature the following techniques: - Pan Frying - Proper Cutting Station - Rice Pilaf - Roasting Chicken - Sautéing - Roasting Beef - Spaetzle Volume #3 demonstration-based learning modules feature the following techniques: - Making Stock - Touring the Storeroom - Toasting Nuts - Tomato Concassé - Tying a Chicken - Tying Beef - Vegetable Cuts Program Features: - Video segments for all subjects - Phone and email connection to CIA to sign up for future Bootcamps - Support documentation where applicable Dry Heat Volume #1 demonstration-based learning modules feature: - Grilling Overview - Grilled Vegetables - Grilled Lamb Chops with Caramelized Garlic Sauce - Roasting Overview - Roast Chicken with Pan Gravy - Standing Rib Roast au Jus - Broiling Overview - Broiled Steak - Broiled Lemon Sole - Baking Overview - Salmon Fillet with Smoked Salmon & Horseradish Crust - Baked Eggs with Ratatouille Dry Heat Volume #2 demonstration-based learning modules feature: - Sautéing Overview - Veal Scaloppine Marsala - Sautéed Trout Meuniere - Deep Frying Overview - Battered Vegetables - Breaded Shrimp - Pan Frying Overview - Wiener Schnitzel - Southern Fried Chicken with Country-Style Gravy - Stir Frying Overview - Stir Fried Scallops