Culinary Institute of America

The Culinary Institute of America - Knife Skills [Culinary Knife Knowledge Vol.2]  eBooks & eLearning

Posted by IrGens at Jan. 31, 2015
The Culinary Institute of America - Knife Skills [Culinary Knife Knowledge Vol.2]

The Culinary Institute of America - Knife Skills [Culinary Knife Knowledge Vol.2]
.AVI, XviD, 1105 kbps, 608x464 | English, MP3, 128 kbps, 2 Ch | ~ 1 hour | 2.05 GB
Category: Cooking
The Making of a Chef: Mastering Heat at the Culinary Institute of America

Michael Ruhlman "The Making of a Chef: Mastering Heat at the Culinary Institute of America"
Holt | English | March 31, 2009 | ISBN: 080508939X | 336 pages | azw, epub, lrf, mobi | 3,59 mb

I loved this book it took me back to my days as a student at the Culinary School at Kendall College which was founded and started by CIA alum. I had gone back to school to change careers with the evening and part-time program Kendall offered. Being a chef is very demanding physically, emotionally, creatively and financially. Despite my graduation almost two years ago I haven't quit my day job yet but I still have hope of breaking into the field further.
Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America (repost)

Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America by Jonathan Dixon
English | 2011 | ISBN: 030758903X | 272 pages | EPUB | 2 MB

Millions of people fantasize about leaving their old lives behind, enrolling in cooking school, and training to become a chef. But for those who make the decision, the difference between the dream and reality can be gigantic—especially at the top cooking school in the country.
The Culinary Institute of America - Culinary Knife Knowledge: Volume 2 - Knife Skills

The Culinary Institute of America - Culinary Knife Knowledge: Volume 2 - Knife Skills
DVD5 | NTSC 4:3 (720x480) VBR | MPEG2 ~4055 kbps | English: AC3, 448 kb/s (2 ch) | Duration: 1 hour | 4.07 GB
Genre: Cooking, Food, Knife

From the basics of knife "know-how" to the intricate skill of meat fabrication, the Culinary Knife Knowledge DVD Series (Knife Care and Knife Skills) doesn't miss a beat – and educating your staff in these areas ensures a strong return on your investment. With the indispensable knowledge of knife safety, care, and specialized skills, your kitchen staff is sure to increase productivity, confidence, and your bottom line.
The Culinary Institute of America - Culinary Knife Knowledge: Volume 1 - Knife Care

The Culinary Institute of America - Culinary Knife Knowledge: Volume 1 - Knife Care
DVD5 | NTSC 4:3 (720x480) VBR | MPEG2 ~4324 kbps | English: AC3, 448 kb/s (2 ch) | Duration: 00:59:33 | 2.96 GB
Genre: Cooking, Food, Knife

From the basics of knife "know-how" to the intricate skill of meat fabrication, the Culinary Knife Knowledge DVD Series (Knife Care and Knife Skills) doesn't miss a beat – and educating your staff in these areas ensures a strong return on your investment. With the indispensable knowledge of knife safety, care, and specialized skills, your kitchen staff is sure to increase productivity, confidence, and your bottom line.
Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America (repost)

Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America By Jonathan Dixon
English | 2011 | ISBN: 030758903X | English | 272 pages | EPUB | 2 MB

Millions of people fantasize about leaving their old lives behind, enrolling in cooking school, and training to become a chef. But for those who make the decision, the difference between the dream and reality can be gigantic—especially at the top cooking school in the country. For the first time in the Culinary Institute of America’s history, a book will give readers the firsthand experience of being a full-time student facing all of the challenges of the legendary course in its entirety.

Culinary Institute of America - Basic Kitchen Preparation (2012)  eBooks & eLearning

Posted by groovebeat at May 9, 2012
Culinary Institute of America - Basic Kitchen Preparation (2012)

Culinary Institute of America - Basic Kitchen Preparation (2012)
DVD5 | MPEG2 @ 6 Mbit/s | 720x480 | PCM Stereo @ 1536 Kbit/s 48 KHz | 120 min | 3.22 GB
Genre: Culinary Techniques, Cooking | Language: English

All chefs can benefit from improving their skills and increasing their production—and in this DVD, you'll learn 30 fundamental culinary techniques guaranteed to help you do both. Basic Kitchen Preparation brings you both traditional and contemporary methods straight from the classrooms and kitchens of the CIA.
Culinary Institute of America – The Best of Culinary Boot Camp [repost]

Culinary Institute of America – Culinary Boot Camp | 1.4 Gb
English | 2 Mp4 | 3 hour | 640x480 | 29.97fps | 941Kbps | Mp3 116Kbps 48000Hz
Genre: Video training

CIA Boot Camp is so much more than just your typical cooking class. It’s an intensive immersion into the world of food. You’ll learn to cook and bake like a professional with the guidance of our famed chef-instructors. You’ll prepare and enjoy fabulous dishes and, on some culinary Boot Camp vacations, dine in one or more of the CIA’s award-winning restaurants. And when you’re done, you may just surprise yourself with how much you’ve grown as a home chef. Top-quality ingredients, professional instruction, and a spirited community of chefs…they’re all waiting for you at CIA Boot Camp. Read more on next page.
Culinary Institute of America - The Fundamentals of Restaurant Economics

Culinary Institute of America - The Fundamentals of Restaurant Economics
English | 1h 59mn | 640x480 | AVI H264 400Kbps | MP3 64Kbps | 413MB
Genre: eLearning

Every restaurateur will tell you there's tremendous satisfaction in preparing great food for their customers. But at the end of the day, serving exceptional food is not enough. In today's competitive food service industry, it's more important than ever to effectively manage costs.

The Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2  eBooks & eLearning

Posted by IrGens at Feb. 28, 2016
The Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2

The Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2
.MKV, AVC, 2149 kbps, 712x480 | English, AC3, 192 kbps, 2 Ch | 4.8 hours | 3.34 GB
Subject: Cooking