Summertime and the Eating is Healthy

Tuesday night I went to a meeting of the CIA’s Gourmet Society even though I had just emerged from my 6 hour long Hearth Breads and Rolls class and was exhausted. I went because I wanted to see Certified Master Chef Thomas Griffiths demo his “Contemporary Approach to Creating Healthier Cuisine.” I won’t try to hide the fact that, as a baking and pastry student, I am very fond of Unhealthier Cuisine, and I felt this demo might be a refreshing pause in the endless stream of flour, butter, sugar, etc. that makes up my culinary education.

The chef grabbed a few sous-chefs from the audience and put them all to work producing his “Summer Chicken Barbecue Plate,” which did not look anything like what you would expect to eat at a summer barbecue–the food may have been similar, but the plating was very sophisticated (inspired, the chef told us, by the work of Michel Bras).

After dry-searing the chicken, the chef made a sauce using the fond in the pan, plus shallots, white vinegar for deglazing, brown chicken stock, and honey. No tomatoes in this barbecue sauce…”Because I didn’t feel like tomatoes.” He also made warm swiss chard with bacon, ”corn off the cob” coulis, and marinated watermelon–marinated in honey, champagne vinegar, canola oil, and basil. Garnishes on the plate included honey comb and grilled peach segments.

The disappointing part? No tasting for the audience! But he did hand out the recipes, so over my summer vacation, I will definitely be trying at least that marinated watermelon.

Featured Culinary Schools

Searching Searching ...

Matching School Ads
5 Program(s) Found
  • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
  • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
  • Offers programs in design, media arts, fashion, and culinary.
  • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
  • Over 50 campus locations nationwide.
Show more [+]
Good for Working Adults
  • Flexible Scheduling
  • Financial Aid
  • Transferable Credits
1 Program(s) Found
  • Offers more than 150 self-paced, career-relevant programs that are connected to a supportive 24/7 online community of students and faculty.
  • Profiled in many publications such as The Boston Globe, Fox Business, and  Inside Higher Ed.
  • Nearly 25,000 graduates each year.
  • Accredited by the Distance Education Accrediting Commission (DEAC).
  • Founded in 1890 in Scranton, Pennsylvania    
Show more [+]
  • Online Courses
5 Program(s) Found
  • Its first location, in Paris, officially opened its doors as a culinary school in 1895.
  • Teaches students by having them spend significant time in the kitchen practicing precision techniques.
  • Provide hands-on training from instructors who are certified, master chefs.
  • Offer flexible schedules and online programs.
  • Has 30 schools worldwide, spanning 5 continents, including 17 campuses in the U.S.
Show more [+]
Good for Working Adults
  • Flexible Scheduling
  • Financial Aid