American Food Studies: Farm-to-Table Cooking also features a semester away at Greystone, in the epicenter of the farm-to-table movement in Northern California. The culinary director of the program is legendary chef Larry Forgione, a 1974 CIA graduate, hailed as “the godfather of American cuisine.” He is credited with changing the way Americans eat today by embracing the virtues of using seasonal, local ingredients. Students learn the intricacies of local sourcing, ingredient selection and menu development, and they work on a farm adjacent to the campus, which supplies some of the meat and produce for the food they prepare.
Latin Cuisines immerses students in the unique ingredients, culinary techniques and traditions of the diverse cultures of South America, Central America, Mexico and the Caribbean. The college is offering this cuisine specialization in recognition of the rapid growth and scale of Latin meals, accounting for an estimated 33% of ethnic restaurant sales. Students who choose this concentration enjoy a semester at the CIA’s campus in San Antonio—the gateway to Latin America.
Much like music conservatory programs, masters (in this case, chefs and vintners) serve as guest instructors alongside the college’s own world-class faculty. At the end of their time together, students present what they’ve learned from some of the biggest names in their field.
At Greystone, this opportunity for the public to enjoy the results of the scholars’ studies is in the form of The Conservatory, a student-led “crop-up” restaurant. Students from American Food Studies prepare the meal and those in Advanced Wine, Beverage and Hospitality create the beverage menu and provide service. In San Antonio, students present their “projects” at Nao Restaurant.
These three concentrations for bachelor’s-degree students join the college’s new bachelor’s-degree major in culinary science, which launched at the CIA’s Hyde Park campus earlier in 2013. Curriculum is now being developed for additional concentrations that will be offered in the near future.
Photo:Among the concentrations that students from The Culinary Institute of America can choose is to learn Latin cuisines at the college’s San Antonio campus. As part of their conservatory-style education, students prepare special dinners at the CIA’s Nao Restaurant. Courtesy of Darren Abate/CIA.