Culinary Science Is Focus of CIA Display at New York Show
A sugar chandelier partially created using a 3D printer was just one of the components of the cutting-edge display The Culinary Institute of America entered in the 146th Salon of Culinary Art during the International Hotel/Motel & Restaurant Show in New York City on Nov. 9. Competing in six categories, the display earned five gold medals—including three “Best of Show”—and one silver medal.
Half of the CIA’s presentation consisted of culinary-science elements and the other half featured baking and pastry displays evoking formations found in nature. This year marks the first time the CIA used three-dimensional technology in its display, with some of the sugar work being produced on a machine from 3D Systems.
Culinary-science majors in the Advanced Concepts in Precision Temperature Cooking course prepared fish, meat and hors d’oeuvre displays, using hydrocolloids and cooking with sous-vide and controlled-vapor technology. Culinary-science instructor J.J. Lui said the display demonstrated the preparation of classical cuisine using innovative modern techniques.
“In the end, they are still classical platters,” said Lui. “We’re not recreating the wheel, but using science to perfect culinary consistency.”
The CIA entry earned Best of Show for its hors d’oeuvre, fish and bread displays; additional first prizes for the chocolate and wedding-cake displays; and second prize for meat.
Students led the design and execution of the displays, with faculty members assisting them. A total of 55 students worked on developing this year’s entry, assisted by eight CIA faculty members.
Photo:CIA chefs and carpenters complete the installation of a sugar chandelier for the Salon of Culinary Art at the International Hotel/Motel & Restaurant Show in New York City on Nov. 9, 2014. The chandelier was partially created using a 3D printer. Courtesy of Fletcher Tingle III/CIA