Registration of the Open Mind sessions 2010 with Mo Stoebe, Arnold Veeman and Julian Vincent.
Duration : 0:8:8
Archive for the ‘culinary academy of new york’ Category
Open Mind / Part 2
Friday, July 30th, 2010Chef Rocco DiSpirito
Saturday, July 24th, 2010
Secrets from the Heart of Italy
How to Bring That Authentic Italian Experience Home
WHAT: Celebrity Chef and TV personality Rocco DiSpirito recently traveled through Tuscany, filming the online series “Into the Heart of Italy,” with Academy Award winner Marisa Tomei and television personality Dan Cortese. Rocco will share culinary secrets the trio of Italian-Americans learned while in Italy, bringing a taste of Italy straight to your dining room.
Specifically, Rocco will show viewers how to cook an authentic Italian meal with simple ingredients that won’t take hours to prepare. He’ll share some of his favorite shortcut foods, as well as give tips for creating a dining experience worthy of a Tuscan restaurant. Rocco will also share some stories from his time filming on-location in Italy for this new culinary adventure — part Amazing Race and part Top Chef.
WHO: Rocco DiSpirito — #1 on the NY Times Bestseller List for his new cookbook, Now Eat This!, which will be sent ahead of the interview.
Note – This interview is provided by Bertolli Frozen Meals
Duration : 0:5:58
Wu Shu School of Shaolin Martial Arts
Friday, July 16th, 2010
Video of the training grounds of some of the kung fu training schools located around China.
Duration : 0:2:33
Why Study Abroad?
Friday, June 25th, 2010
Why Study Abroad? or yet Why Study Abroad with SAI? Founded in 1995, Study Abroad Italy (SAI) offers US and international students the finest English-speaking programs available in Italy and London, with a wide choice of curriculum. There are no language requirements to attend any of SAI’s programs. SAI is considered the most comprehensive organization for study abroad programs in Italy and London. We enroll more students for study abroad in Italy than any other US office. Located in California, with additional sites in New York City and Austin, SAI is the main enrollment office for six of the finest college programs in Italy along with a NEW program in London; processing admissions and registration, providing accommodation, visa and travel advising, student services and answers to your general questions. Students earn US college credits attending any of our programs. SAI is affiliated with close to 100 North American and international universities and colleges.
Duration : 0:1:43
Abby on Truffle Hunting and More in Italy
Thursday, June 24th, 2010
Abby Reibman, an Italian Culinary Academy student, shares her thoughts on the program.
Duration : 0:2:27
What Is Your PLAN B? Can You Beat The RECESSION?
Tuesday, June 22nd, 2010
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Multiplies your investment with unique product
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Duration : 0:3:32
Chef Erica Wides
Sunday, June 20th, 2010
Erica Wides has been a Chef and Culinary Instructor for 12 years. She’s been teaching at the Institute of Culinary Education (ICE) in New York City for the past 7 years, and is also a personal chef, consultant, and private teacher.
She began her cooking career in New York at Nosmo King, before moving on to Zoe, Savoy, and Arcadia. She was also Sous Chef at Quisisana, a summer resort in Maine.
She has done extensive curriculum development for ICE, and recipe development for various clients. She appears regularly on TV in the New York area, and is currently working on several book projects.
Erica also teaches “on the road”, as a guest instructor at The Culinary Vegetable Institute in Milan, Ohio, In Singapore, at At-Sunrice Culinary Academy, and in Tokyo, Japan at Culinary Salon Uno.
Chef Wides has joined the staff of HeritageFoodsUSA, as their spokeschef and resident culinary educator. Heritage foods USA seeks to promote sustainably raised heirloom and heritage breeds of animals and plant foods from small, independent growers and producers around the usa. Please visit their website, to learn more about their mission and products, and to download recipes developed by Erica.
Duration : 0:11:15
Learn How to Cook at The French Culinary Institute
Saturday, June 19th, 2010
http://www.frenchculinary.com/french-culinary-institute-video-tour.htm?cmp=vid-you
Learn more about the Culinary Program at The French Culinary Institute. (Classic Culinary Arts program)
Duration : 0:2:32
Inside The French Culinary Institute
Friday, June 18th, 2010
http://www.frenchculinary.com/french-culinary-institute-video-tour.htm?cmp=vid-you
Learn about student activities at The French Culinary Institute. They offer continuing education to their students. The school hosts Culinary, Pastry and Food Technology demonstrations from leaders in the food industry. Grants Library access and maintains student clubs.
Duration : 0:1:23
How do I pick a school for baking and pastry in New York?
Thursday, June 17th, 2010After two years at community college with a liberal arts degree, I’ve decided that I want to go to school for baking and pastry. My ultimate goal would be to open my own bakery, but obviously that is just a dream right now. Now that I’ve made the decision, I have no idea where to start. I live on Long Island, and I know that the Culinary Institute of America in New Hyde Park would be my best choice, but its simply too far. A school in Manhattan would be optimal, and I know there are plenty, but my question is, which are the best schools to apply to? It is important that the school is accredited because if not I won’t be on my dad’s health insurance.
I’ve looked at the Culinary Academy of Long Island and the Art Institute of New York, and have read about the French Culinary Institute and the Institute of Culinary Education. How do these schools rank on terms of credibility?
So I need to know what the best accredited schools for pastry and baking are in New York, preferably in Manhattan. It also wouldn’t hurt to know which schools not to apply to. Thank you in advance!
There are three important things to consider when shopping for culinary schools.
1) Make sure the school is ACF Accredited. The American Culinary Federation only accredits the best schools. And, you’ll be automatically ACF certified when you graduate.
2) Make sure the school specializes in baking and pastry.
3) Consider the price of your education. If you can go to an ACF accredited school that specializes in baking and pastry for a lower price than another school, that would help you save money. I personally believe that prestige should not be taken into consideration when shopping for schools. In the long run, your future employers will not care. I’ve worked with lots of different chefs and cooks, some culinary school trained and others not. Some of the CIA graduates I’ve worked with could barely boil water. Some cooks without schooling that I’ve known were very talented and capable cooks. Your talents, experience, knowledge, dedication and attitude will be what sets you apart from the rest of the herd in this business. The school you put on your resume will be of less importance.