The Culinary Institute of America

In

the Oster-Malma game preserve in

Sweden’s

ingredients, we visit Lena Engelmark Embertsén, from Högtorp Gård, who is

packaging up some of Sweden’s wildest flavors. We will also take a lesson from

Swedish cheese-maker Claes Jürss,from Jürss Mejeri in Sörmland. Find recipes at www.CIAprochef.com/WCA.

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.

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.

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.

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.

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.

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 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/

Todd Humphries, chef and owner of Kitchen Door in Napa, demonstrates how to make crispy potato nuggets. He steams potatoes, allows them to cool, then grates them into a sheet pan. To the grated potatoes, he adds curry powder, salt, flour, and powdered gelatin. After the mixture sets in the pan, he cuts the sheet into cubes and fries the nuggets until golden brown and crispy.

Recipe at: http://www.ciaprochef.com/potatoes/recipe11/