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 Post subject: CIA Boot Camp agenda 2016
PostPosted: Sat Jan 07, 2017 11:20 am 
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Joined: Sat Dec 20, 2008 5:35 am
Posts: 2170
Location: Regina, Saskatchewan, Canada
The formatting is a little lopsided when I copy from Word but you get the idea. :D

DAY ONE: Monday, January 16th

Start Time End Time Topic Faculty / Staff Location
1:15pm 1:45pm Check-in & Change into Chef Whites Maryam Ahmed
Assistant Director – Enthusiast Programs CA Atrium, Main Building
2:00pm 3:30pm Orientation
Lecture:
• Safety and Sanitation
• Mise en Place
• Aromatics
• Thickening agents
• Knife Skills
• Stocks Maryam Ahmed

Chef Josh Anderson Viking Kitchen Lecture Space, First Floor
3:45pm 6:45pm Recipe Review, Demonstrations & Production:
• Knife Cuts
• Stocks Chef Josh Anderson Viking Kitchen Lecture Space, First Floor

Viking Kitchen, First Floor
6:45pm 7:45pm Dinner Produced by Enthusiast Team Café
7:45pm 8:30pm Knife Cut Critique & Review Chef Josh Anderson

DAY TWO: Tuesday, January 17th

Start Time End Time Topic Faculty / Staff Location
2:00pm 3:30pm Lecture:
• Sauté
• Stir-fry
• Green Vegetable Cookery
• Pasta Cookery Chef Josh Anderson Viking Kitchen Lecture Space, First Floor


3:30pm 3:45pm Break
3:45pm 6:45pm Recipe Review, Demonstrations & Production:
• Dry-Heat Cooking Techniques
• Pasta Making Chef Josh Anderson Viking Kitchen Lecture Space, First Floor

Viking Kitchen, First Floor
6:45pm 7:45pm Dinner Produced by Boot Camp Café
7:45pm 8:30pm Menu Critique & Review Chef Josh Anderson

DAY THREE: Wednesday, January 18th

Start Time End Time Topic Faculty / Staff Location
1:00pm 1:45pm Campus Tour (optional) Traci Dutton, Manager of Public Wine & Beverage Studies Meet in Atrium
2:00pm 3:30pm Lecture:
• Pan Frying
• Deep Frying
• Potato Cookery Chef Josh Anderson

Viking Kitchen Lecture Space, First Floor


3:30pm 3:45pm Break
3:45pm 6:45pm Recipe Review, Demonstrations & Production:
• Pan Frying and Deep Frying Chef Josh Anderson
Viking Kitchen Lecture Space, First Floor

Viking Kitchen, First Floor
6:45pm 7:45pm Dinner
Produced by Boot Camp Café
7:45pm 8:30pm Menu Critique & Review Chef Josh Anderson

DAY FOUR: Thursday, January 19th

Start Time End Time Topic Faculty / Staff Location
2:00pm 3:30pm Lecture:
• Grilling
• Broiling
• Roasting
• Emulsion Sauces
• Grain Cookery Chef Josh Anderson




Viking Kitchen Lecture Space, First Floor

Viking Kitchen, First Floor
3:30pm 3:45pm Break
3:45pm 6:45pm Recipe Review, Demonstrations & Production:
• Salmon Fabrication
• Béarnaise Sauce
• Dry Heat Cooking Methods Chef Josh Anderson Viking Kitchen Lecture Space, First Floor

Viking Kitchen, First Floor
6:45pm 7:45pm Dinner Produced by Boot Camp Café
7:45pm 8:30pm Menu Critique & Review
Chef Josh Anderson

DAY FIVE: Friday, January 20th

Start Time End Time Topic Faculty / Staff Location
12:00pm Group Lunch
Hosted by CIA Students Maryam Ahmed &
Chef Josh Gatehouse Restaurant at Greystone
2:00pm Group Photo Maryam Ahmed Herb Terrace
2:15pm 3:30pm Lecture:
Moist Heat and Combination Cooking Methods Chef Josh Anderson Viking Kitchen Lecture Space, First Floor


3:30pm 3:45pm Break
3:45pm 6:45pm Recipe Review, Demonstrations & Production:
• Braising
• Poaching
• Steaming Chef Josh Anderson Viking Kitchen Lecture Space, First Floor

Viking Kitchen, First Floor
6:45pm 7:45pm Dinner
Café
7:45pm 8:30pm Menu Critique & Review
Evaluations
Graduation Chef Josh Anderson


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 Post subject: Re: CIA Boot Camp agenda 2016
PostPosted: Sat Jan 07, 2017 12:57 pm 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5129
Location: Portland, OR
You going to this?

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Serious Chef iz Serious!


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 Post subject: Re: CIA Boot Camp agenda 2016
PostPosted: Sat Jan 07, 2017 2:36 pm 
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Joined: Sat Dec 20, 2008 5:35 am
Posts: 2170
Location: Regina, Saskatchewan, Canada
Terry & I from Jan. 14-22. Gonna be strange goin' to the Napa area with wine NOT at the top of the list :roll: :lol:


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 Post subject: Re: CIA Boot Camp agenda 2016
PostPosted: Sat Jan 07, 2017 5:54 pm 
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Joined: Thu Dec 18, 2008 1:03 am
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Location: Portland, OR
Well, I won't be meeting up with you, this time ...

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 Post subject: Re: CIA Boot Camp agenda 2016
PostPosted: Mon Jan 09, 2017 4:21 am 
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Joined: Sat Dec 20, 2008 5:35 am
Posts: 2170
Location: Regina, Saskatchewan, Canada
I'm sure I know all of this agenda but it's the only way to get into more specific courses, everyone has to do Boot Camp - it's their way of making all subsequent participants start more equally!


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 Post subject: Re: CIA Boot Camp agenda 2016
PostPosted: Thu Jan 12, 2017 10:09 am 
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1883
Location: Near Toronto, Ontario, Canada
Have a fabulous time. So jealous. Although it must be really hard leaving SK at this time of year. ;-)


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 Post subject: Re: CIA Boot Camp agenda 2016
PostPosted: Thu Jan 12, 2017 3:58 pm 
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Joined: Sat Dec 20, 2008 5:35 am
Posts: 2170
Location: Regina, Saskatchewan, Canada
With a current wind chill of -46C I could teach a course in blast freezing. Of course the week we are gone see the temps rising above freezing :roll: ;)

They don't allow recording devices but I'll try to keep a diary and ask to take a few snaps for Cookaholics. Can't hurt to ask ;)


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 Post subject: Re: CIA Boot Camp agenda 2016
PostPosted: Fri Jan 13, 2017 8:30 am 
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1531
Location: Ottawa, ON
I am seriously envious of that.


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 Post subject: Re: CIA Boot Camp agenda 2016
PostPosted: Sun Jan 15, 2017 9:54 pm 
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Posts: 939
Me too.

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 Post subject: Re: CIA Boot Camp agenda 2016
PostPosted: Sun Jan 29, 2017 6:55 pm 
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Joined: Sat Dec 20, 2008 5:35 am
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Location: Regina, Saskatchewan, Canada
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Just an update –

We had a wonderful time, learned quite a bit, and decided that we will pursue further courses. The fotos indicate yours truly and my ‘sous’ before it all began, shopping in the wonderful ‘supply’ shop at the CIA in St. Helena where we get 10% off already reasonably priced stuff – books, ingredients, tools, etc. and us working like mad to produce our ‘meal’ at the end of each class – usually 8 PM.

The CIA, with 90,000 sq. ft. on 3 levels has approximately 300+ students at any one time - all at various points in the 2 year program. Simultaneously, are conferences, classes like ours, tours, etc. However, they have taken over Copia in Napa as a sister campus of 80,000 sq. ft. Situated on the banks of the Napa river, Copia has had its up & downs as a show case for food and wine (Google it) but is now under excellent stewardship to become an education center featuring classes from 1 hour to 5 days they are reaching out to the community strongly. The new teaching kitchen will be complete this summer and will be spectacular. It is where courses like what we took will be located. The kitchen featured in my photos is sponsored by Viking, but it will be torn out and rebuilt for full-time students. Copia features large areas for conferences, steeply sloped theaters for lectures and demonstrations, museums of archived tools, books, etc. and a helluva lot more

My previous post details the daily agenda. The two instructors are excellent and if we lived closer we would attend more of the offerings. As it is, they have campuses in San Antonio, TX and Hyde Park, NY so if you are interested it is worth it. We will probably only sign up for the 4 & 5 day classes as it is quite expensive when we factor in travel, hotels, meals, cars, flights and the lovely exchange on the dollar....

BTW, the photo of spices is because I thought is was VERY handy way to double organize spices; all spices are organized by alphabet and numbered as it is much easier to put something back by number when you are in a hurry :!: :o I love it :D


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