Learn to Ferment: Dilly Carrots / fermented coconut or whipping cream / pickled hot peppers
CULINARY FUNDAMENTALS POACHING HOW TO
Pizza Make + Eat: how to build a ‘za, and how to bake to perfection. Pizza Prep: slow rise pizza dough / pizza sauce / a few pestos Salads: DIY dressings / how to build salads thinking textures + flavoursįoods That Fuel: healthy sports nutrition ideas / what to eat before a workout / during a workout / after a workoutĬurries: Butter Chicken / Thai Green Curry / Tikka Masala / curry paste from scratch We cover:Įggs: scrambled / omelettes / fried / poached The success stories are just constant.When you sign up, you get instant access to 10 recorded video modules on making some of your favourite foods from scratch, along with grocery lists and a bevy of recipes. Those high school students that are interested in a career definitely get back to us,” he said.
The main goal of the Culinary Institute of America’s “Teaching with the CIA” program is to show students the career options in the culinary arts, said Larry Lopez, director of international relations for the institute.īecause Eastside’s culinary program is well-established and is very valuable to its students, the Culinary Institute has continued to return for the past few years to excite students about a potential career in the industry, Lopez said. Lesson three: This isn’t just a neat school program. Waters is developing ideas for a dessert they could make for competitions, and Prosperi gave her tips on other recipes she could fuse with hers to make an interesting dish. “It’s always nerve-wracking because you have these top chefs come and watch you,” Waters said. The team prepared a few of its dishes for the chefs Monday to get advice.
Waters is a member of Eastside’s culinary team, which competes at the state and national levels.
Sarah Waters, a 17-year-old Eastside senior who has been in the culinary program for two years, had her work critiqued by the chefs Monday. A few students got to spend some personal time with the chefs Monday as they prepared the ingredients they would need for the following day. “You have a formula, or recipe.”Ībout 100 students participated in the chef’s demonstrations Tuesday, including those from Eastside and students from other Florida high school culinary programs. “I got to make one, and I was really proud of myself because it didn’t pop.”Ĭalcium chloride was another key component in Pressinger’s presentation.Įven Prosperi had a lesson in chemistry for the students as he taught them the right balance of gelatin and whipped cream in a mousse dessert. “I liked the mozzarella balloons filled with garlic air,” she said. Kayla Greenberg, a 16-year-old Eastside junior, assisted Pressinger with her demonstration. “I felt my part as a more recent graduate (of the Culinary Institute of America) was to show them some of the newer, emerging techniques.”Ĭompressed nitrous air played its part in her presentation as students used it to create mozzarella balloons by inflating them with garlic-infused air. “I think each one of the ambassadors came with something different,” she said.
Meanwhile, Jacqueline Pressinger, senior regional admissions officer for the Culinary Institute of America, decided to showcase more recent cooking methods using items that would be expected in a chemistry class more than in a cooking demonstration. Solomon focused on the fundamentals with his poached salmon dish, and chef Paul Prosperi also centered his demonstration on teaching students basic but key skills as he showed them how to make a strawberry mousse. Lesson two from Solomon: Chemistry isn’t just for science class. They accept students with a passion for cooking, and about 80 percent of the program’s students enter the food industry after graduating high school.Įastside’s culinary institute turns out not just future chefs but also future restaurant managers, as about one-fourth of its students pursue a career in hospitality.
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