Local foodies learn expert skills through CIA course

HYDE PARK - Though billed as a class, the atmosphere at The Culinary Institute of America was more akin to a dinner party.

Guests passed around hors d'oeuvres of seasoned nuts and antipasto before celebrating with a toast. They talked about their favorite restaurants and joked about their own cooking skills in between bites of salmon and roasted beef tenderloin.

Even the instructor joined in, sipping a glass of wine while discussing the farm-to-table movement and local food.

At The Chef's Table, a public cooking demonstration and class hosted by the school, attendees can harness the knowledge of Culinary Institute instructors to pick up recipes and techniques they can use in the kitchen while also enjoying a good meal.

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Though the world-renowned Hyde Park facility draws students from around the globe, programs like The Chef's Table allow Hudson Valley foodies to sharpen their own culinary skills. Other options range from one-day classes on wine appreciation to five-day "boot camps" with hands-on instruction. Classes on holiday cookies are scheduled for next week.

The Chef's Table is designed as a small commitment compared to longer, more expensive courses, which can cost hundreds or thousands of dollars. Each one-night session, which costs $75 per person, consists of a cooking demonstration in which attendees can ask questions and engage the chef, while also enjoying the meal.

"I love to cook, and I love to try new recipes," said Lynn Nolan, 64, of LaGrangeville, who attended on Dec. 7. "I picked up a few things during the Chef's Table course that I'll want to try myself."

For the school, the programs provide a new opportunity to connect with food enthusiasts.

"All of our classes are built for anyone, regardless of their skill level in the kitchen," said Chef David Bruno, associate professor at The Culinary Institute of America. "We see lots of non-professional chefs and food enthusiasts."

The Chef's Table has proven popular among locals, with the 10-person courses regularly selling out, Bruno said.

"I think part of the outreach is how we've marketed it," Bruno said. "The class is only an hour-and-a-half with the intention of attracting more local people for a relaxing, sit-down demonstration."

Participants in the Dec. 7 course enjoyed salmon sliders with prosciutto, arugula and black olive mayonnaise; lamb brochettes with mint pesto; and roasted beef tenderloin with fines herbes jus lie.

Some asked Bruno alternative techniques for making a dish if they didn't have certain equipment. Others told stories of their own attempts at making various dishes.

All the while, they could watch Bruno as he made his own mayo and cleaned a piece of tenderloin while offering tips for hosting a party.

"Having some pre-prepared hors d’oeuvre is key when you are hosting," Bruno said.

And much like a television cooking show, many of the dishes were already prepared and ready to eat as the demonstration was completed.

Other courses offered include "Hors d’Oeuvre for the Holidays" and "An Introduction to Wine," which last between two-and-a-half to five hours, with prices ranging from $125 to $250.

The hors d'oeuvre course uses both demonstrations and hands-on activities to teach "techniques and recipes for preparing a selection of bite-sized treats perfect for holiday entertaining," according to the course description. The wine class features guided tastings and discussions to familiarize participants with the basics of win.

Culinary boot camps cover broader topics like parties, Asian cuisine and sea food, lasting between two and five days at six-and-a-half hours per day. These cost between $895 and $2,195, with some optional fees that include cooking tools.

The Asian cuisine boot camp covers a different cuisine each day, including Chinese, Japanese, Korean, Thai and Vietnamese, examining the ingredients, flavor profiles and cooking techniques used in each. The boot camps also provide a chef's uniform to participants.

Diana Brooks, 49, of Red Hook, never took a class at the school before, but bought tickets to the Chef's Table class as a Christmas gift to attend with her mother. Though she said she is no skilled chef, Brooks hoped to use some of the recipes from the class at home.

"It's fun to sit there and see how easy a professional chef makes it seem," Brooks said, "but I'm always trying to learn more and expand on what I know."

Bruno has taught both students and locals at the school, and he said some of his most passionate pupils have been in the public courses.

"They're foodies, but they're not necessarily expert chefs," Bruno said. 

Nolan is not a professional, but she prides herself on her cooking skills. Though she's been taking classes at The Culinary Institute of America for about 20 years, she was still hungry to try The Chef's Table.

"I think it's wonderful that the CIA offers these types of classes to the public, and I kept thinking it would be nice if they offered a shorter course like this one," Nolan said.

Though the demonstration was less intense than some of the other classes she's taken, it proved to be a perfect inspiration.

"I definitely need to try making the mint pesto and the lamb brochettes," Nolan said.

It's the course's minimal requirements that will hopefully attract locals to try the course, Bruno said.

"With these less hands-on courses, more often we find that people are able to relax and ask questions," Bruno said.

Bruno said they will be announcing new courses for The Chef's Table next year.

"We're going to continue with the Chef's Table branding, but we're planning new types of cuisine to introduce, like a Spanish theme," Bruno said.

Geoffrey Wilson: gwilson@poughkeepsiejournal.com, 845-437-4882, Twitter: Geoff_LW 

How to attend

To learn more about classes the Culinary Institute of America offers to the public and to see a calendar, visit https://enthusiasts.ciachef.edu/.

Party food tips

The Chef's Table combines a cooking demonstrations with recipes and advice for how to make certain dishes and host 

• Sprinkle salt and other seasonings from about 1 foot above the dish to provide a more even coating.
• Having some hors d'oeuvres prepared in advance is key when hosting an event.
• Hors d'oeuvres and appetizers are distinguished by portion size and when they are served. Hors d'oeuvres are a prelude to the meal, while appetizers are the first course.
• When making a jus lie, it should be nappe, reaching a viscosity where it can coat the back of a spoon.