A Week at the
Culinary Institute of America,
February 19-22, 2005 — Some of the first words written on
this site were me saying the following: "I have no credentials,
formal training, education, or any other official form of
credibility when it comes to the world of food, cooking, and eating.
The only quality I bring to the discussion is a view that every mealtime is an opportunity - and
opportunities are not to be squandered. That as well as my voracious
appetite for yummy food will hopefully serve us well." And while I know what
I like, I can't help but imagine that understanding more about how
the food I love (and the food I don't love) is made will give me
better perspective in terms of finding great culinary experiences
and describing them appropriately.
Here on tastingmenu we've created a series of posts
called "Tastingmenu gets schooled". We're planning on it being a
three part series, with each part consisting of multiple entries here on
the site. In each major part of this series we're going to try and
personally broaden our experience so that ultimately the entries on this
site get better. The first part described our trip to Asia to broaden our culinary
palate. This next part is a little bit different.
To gain more perspective a few of us decided to take a
week long "Boot Camp" class at the Culinary Institute of America. The
C.I.A. as it's referred to is widely considered to be among the best, if
not the best cooking school in the United States. I really had no
idea what to expect and frankly was a little embarrassed at going. It
was like going to baseball fantasy camp and playing next to the young
college players who are trying to have a real career in the sport. We
were playing dress up while they were working to try and earn a living.
That said, being embarrassed never stopped me before, and now was no
different. Off we went to Hyde Park, New York, home of the C.I.A.