The Culinary Institute of America

As the wine and spirits director for a prominent restaurant group, Gretchen Thomas travels the world looking for those little "pieces of passion" that make a wine unique and qualified to be on her menu. Without her education at The Culinary Institute of America (CIA), Gretchen would never have been introduced to wine or found her career path. If you're not sure what you want to do in the culinary industry, Gretchen says, you'll figure it out when you're at the CIA. Download Podcast Video

One of the things that distinguishes The Culinary Institute of America (CIA) is its focus on the importance of product knowledge. Greg Vernick has taken this key lesson from his CIA education and instilled it in his own restaurant, Vernick Food and Drink in Philadelphia, Pa. Focusing on creating approachable, seasonal food, Greg uses only the finest ingredients to create a simple, yet refined dining experience in a style that's all his own. Download Podcast Video

One of the things that distinguishes The Culinary Institute of America (CIA) is its focus on the importance of product knowledge. Greg Vernick has taken this key lesson from his CIA education and instilled it in his own restaurant, Vernick Food and Drink in Philadelphia, Pa. Focusing on creating approachable, seasonal food, Greg uses only the finest ingredients to create a simple, yet refined dining experience in a style that's all his own.

One of the things that distinguishes The Culinary Institute of America (CIA) is its focus on the importance of product knowledge. Greg Vernick has taken this key lesson from his CIA education and instilled it in his own restaurant, Vernick Food and Drink in Philadelphia, Pa. Focusing on creating approachable, seasonal food, Greg uses only the finest ingredients to create a simple, yet refined dining experience in a style that's all his own. Download Podcast Video

Graduating from The Culinary Institute of America (CIA) allowed Michael Ferraro to be a "step ahead" thanks to the guidance and education from some of the most qualified chefs in the world. At only 26 years old, Michael took over as executive chef at Delicatessan and MacBar in New York City, bringing his skills and passion for food. Now a partner of the successful eateries, Michael is a fixture of the New York food scene, bringing a sophisticated twist to comfort food. Download Podcast Video

Graduating from The Culinary Institute of America (CIA) allowed Michael Ferraro to be a "step ahead" thanks to the guidance and education from some of the most qualified chefs in the world. At only 26 years old, Michael took over as executive chef at Delicatessan and MacBar in New York City, bringing his skills and passion for food. Now a partner of the successful eateries, Michael is a fixture of the New York food scene, bringing a sophisticated twist to comfort food.

Graduating from The Culinary Institute of America (CIA) allowed Michael Ferraro to be a "step ahead" thanks to the guidance and education from some of the most qualified chefs in the world. At only 26 years old, Michael took over as executive chef at Delicatessan and MacBar in New York City, bringing his skills and passion for food. Now a partner of the successful eateries, Michael is a fixture of the New York food scene, bringing a sophisticated twist to comfort food. Download Podcast Video

Love and Charcuterie, do you know of a better combination? Jason and Carolina's love story began at The Culinary Institute of America (CIA), where the two met in wine class...a true testament to their pairing skills. After getting married, the couple began planning their professional futures and decided to open the Three Little Pigs Charcuterie & Salumi shop in Carolina's hometown, Washington D.C. Thanks to the technical and business knowledge they learned from their time at the CIA, the couple is able to run a successful small business together, doing what they love. Download Podcast Video

Love and Charcuterie, do you know of a better combination? Jason and Carolina's love story began at The Culinary Institute of America (CIA), where the two met in wine class...a true testament to their pairing skills. After getting married, the couple began planning their professional futures and decided to open the Three Little Pigs Charcuterie & Salumi shop in Carolina's hometown, Washington D.C. Thanks to the technical and business knowledge they learned from their time at the CIA, the couple is able to run a successful small business together, doing what they love.

Love and Charcuterie, do you know of a better combination? Jason and Carolina's love story began at The Culinary Institute of America (CIA), where the two met in wine class...a true testament to their pairing skills. After getting married, the couple began planning their professional futures and decided to open the Three Little Pigs Charcuterie & Salumi shop in Carolina's hometown, Washington D.C. Thanks to the technical and business knowledge they learned from their time at the CIA, the couple is able to run a successful small business together, doing what they love. Download Podcast Video

Chef Todd Humphries of Napa’s Kitchen Door, demonstrates how to make versatile, slow-cooked mixed marble potatoes. He gently simmers the potatoes with rosemary, thyme, oregano, sage, bay leaves, sugar and salt for 15 – 20 minutes. The result is richly flavored potatoes with a buttery texture for use across the menu. Recipe at: http://www.ciaprochef.com/potatoes/recipe12/

Chef Todd Humphries of Napa’s Kitchen Door, demonstrates how to make versatile, slow-cooked mixed marble potatoes. He gently simmers the potatoes with rosemary, thyme, oregano, sage, bay leaves, sugar and salt for 15 – 20 minutes. The result is richly flavored potatoes with a buttery texture for use across the menu. Recipe at: http://www.ciaprochef.com/potatoes/marble-potatoes.html Download Podcast Video

Chef Todd Humphries of Napa’s Kitchen Door, demonstrates how to make versatile, slow-cooked mixed marble potatoes. He gently simmers the potatoes with rosemary, thyme, oregano, sage, bay leaves, sugar and salt for 15 – 20 minutes. The result is richly flavored potatoes with a buttery texture for use across the menu. Recipe at: http://www.ciaprochef.com/potatoes/recipe12/ Download Podcast Video

Chef Gary Danko of Restaurant Gary Danko in San Francisco, demonstrates how to make “risotto” with a twist. Instead of rice Chef Danko uses finely cubed russet potatoes, which are starchier than other potato types. He adds butter, cheese and white wine, and crispy bacon to the dish. Recipe at: http://www.ciaprochef.com/potatoes/recipe10/

Chef Gary Danko of Restaurant Gary Danko in San Francisco, demonstrates how to make “risotto” with a twist. Instead of rice Chef Danko uses finely cubed russet potatoes, which are starchier than other potato types. He adds butter, cheese and white wine, and crispy bacon to the dish. Recipe at: http://www.ciaprochef.com/potatoes/recipe10/ Download Podcast Video