All the best resources to find a New York Culinary School

Posts Tagged ‘Culinary’

Culinary Institute of America: Cooking Bloopers & Outtakes

Saturday, August 7th, 2010

In this video, Epi-sode #8, viewers can laugh along with a compilation of outtakes of the culinary student bloggers that captures their wacky, sometimes naughty, antics—and Jared showing off his pecs.

Titled “Inside the CIA,” from, the series is a behind-the-scenes experience featuring four chefs-in-training at the Culinary Institute of America in Hyde Park, New York, who shoot videos and blog about campus life while in pursuit of their Baking and Culinary Arts degrees.

Duration : 0:3:38


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Jamaica: Caribbean. Culinary Tours- Travel Video PostCards™

Thursday, August 5th, 2010

Royal Plantation in Jamaica in the Caribbean is a luxury resort on a beautiful beach but it offers fun, colorful and educational culinary classes using the best Jamaican foods. This Caribbean and Jamaican Travel Video PostCard™ serves the final meal on an elegant table set on the beach. Caribbean and Jamican Culinary Travel at its best in this Travel Video PostCard. Jamaica and Caribbean resorts are wonderful.
But Culinary Travel at The Royal Plantation Spa and Golf Resort in Ocho Rios, Jamaica, in the Caribbean is even better. This Jamaican luxury resort is one of the Caribbean’s and Jamaica’s true luxury resorts. Royal Plantation offers a sensual experience: Culinary Travel, cooking classes with the best Jamaican food and Jamaican cuisine.
Caribbean Culinary Travel is a new way to travel. Royal Plantation offers classes in Jamaican cooking using Jamaica’s fresh produce and exotic spices. Few Resorts in Jamaica offer Culinary Tours, hands-on cooking classes using Royal Plantation’s master chefs, to take guests into Jamaica’s authentic markets where they explain Caribbean and Jamaican fruits, vegetable and spices.
You’ll cook with Ackee, a fruit from the roadside trees, and prepare with the Royal Plantation Resort’s chefs Culinary Class meals with salt fish and Callaloo.
Travel Video PostCard™ shows you one of Jamaica’s best resorts, a top resort in Jamaica, Royal Plantation with beautiful beaches and lively Reggae music. It also introduces us to Culinary Tours, Culinary Vacations, Cooking Holidays and Cuisine classes at Royal Plantation. Food lovers and beach lovers: Culinary Classes at Royal Plantation are a must. Lovers seeking romantic travel love Royal Plantation.

Duration : 0:0:59


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Chef 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


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Jill Prescott’s PBS Burgundy Cooking Class Part 3

Saturday, July 17th, 2010

Jill Prescott’s Website : for professional cooking for the home chef.


Jill Prescott will inspire you with possibilities as you embrace the history, passion, quality, and tradition of French cuisine. Jill considers it her greatest gift to be able to share her craft with the utmost dedication to quality, the highest standards, the finest products and ingredients and the meticulous methods from which undeniable culinary perfection is created.

The Jill Prescott Culinary Events are a tribute to the experiences and traditions passed down to Jill by fellow chefs, mentors and artisan food producers she has encountered on her vast culinary journey. Her respect and admiration for how her dear friends, these artisans, love and honor their crafts is the maxim upon which her programs are built.

Jill received formal training at several prestigious Parisian and Italian culinary schools, and has returned to Europe over 20 times continuing to study, travel and immerse herself in the culture, earning advanced diplomas, certifications and working side by side with the culinary artisans of France.

When you step into a Jill Prescott class or an event, you will experience first hand the atmosphere, quality, techniques and ambiance found in the prestigious culinary schools of France. Jill will share her experiences and her skill, without intimidation but with painstaking care as she works to preserve and pass along the principles she has herself been taught by those that she most admires.

It is an experience like no other, because it is built on her knowledge, dedication, passion and principle like no other recreational culinary program in the country.

Duration : 0:3:10


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Cooking with Liquid Nitrogen – Ferran Adria and Harold McGee

Saturday, July 17th, 2010

Complete video at:

Chef Ferran Adria, head chef of elBulli, and Harold McGee, author of On Food and Cooking, describe how liquid nitrogen is used in restaurant kitchens to create innovative dishes like alcohol sorbets and frozen pistachio puree truffles.


No one can get into elBulli, Ferran Adria’s restaurant on the northeast coast of Spain. But plenty of people certainly try: every year, the restaurant receives over two million requests for only 8,000 seats during the six months it is open. For the other six months, Adria, who is proud to be called the “Salvador Dali of the Kitchen,” travels, dreams, and creates at his “food laboratory” in Barcelona, called elBulli Taller, where his team includes a chemist and an industrial designer who also design plates and serving utensils to go with the food.

No wonder, as Corby wrote in The Atlantic, “making the twisty two-hour drive from Barcelona for a dinner that ends well into the wee hours has become a notch on every foodie’s belt–perhaps the notch, given the international derby to get reservations.”

For mortals who won’t be making the trip soon–or who didn’t hit the lottery last year in the German contemporary-art exhibition Documenta, which flew two people at random per day to el Bulli to experience “the exhibition” that is dinner at elBulli–Adria has given the world A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria.

This is the first book to take a behind-the-scenes look at the restaurant whose sources and methods every ambitious chef wants to know. It shows a full working day from dawn until the last late-night guests leave, using photographs, menus, recipes and diagrams that reveal the restaurant’s preparations, food philosophy, and surroundings. — NYPL

Ferran Adria began his culinary career washing dishes at a French restaurant. In 1984, at the age of 22, Adria joined the kitchen staff of elBulli, a traditional French restaurant. Eighteen months later, he became head chef. He soon began learning techniques from culinary masters and performing culinary experiments based on the use of fresh materials. In line with Adria ‘s experimental philosophy, he closes elBulli for six months every year to travel in search of new inspiration and perfect new recipes. In response to the question–can food be art? Adria has said, “That’s for other people to decide. Cooking is cooking. And if it exists alongside art, that’s wonderful.”

Harold McGee writes about the science of food and cooking. Twenty years after its first publication, the revised On Food and Cooking: The Science and Lore of the Kitchen was named best food reference of 2004 by the IACP and the James Beard Foundation. In 2005, Bon Appetit named McGee food writer of the year. In 2008, Time Magazine named him to its annual list of the world’s most influential people. McGee has written for many publications, including The World Book Encyclopedia, Nature, Food & Wine, and Fine Cooking and has appeared on public television’s “Diary of a Foodie” and on National Public Radio’s “All Things Considered,” “Fresh Air,” and “Science Friday.” He writes a monthly column, “The Curious Cook,” for The New York Times.

Duration : 0:4:17


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Culinary Creations Two Day Cooking Class

Tuesday, July 13th, 2010

Culinary Creations Cooking Classes Chef Jay and the entire Culinary Creations Team are pleased to announce the Two Day Culinary Creations Cooking Classes.

These classes are designed for the beginner to intermediate home chef.
Culinary Creations Cooking Classes take place Friday and Saturday in a city near you. Currently scheduled to be in: Charlotte, North Carolina Richmond, Virginia Houston, Texas, Los Angeles, California Baltimore, Maryland Raleigh, North Carolina and other cities TBA This two day class will give you the tools needed to enhance your flavor pallet. This is an interactive experience that will keep you involved and informed the entire time. Each day will include culinary and pastry segments.

Visit and click the Cooking Classes link to pre-register for the city of your choice. Hope to see you there.

Duration : 0:2:13


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Cooking Classes with Catacurian Barcelona

Saturday, July 3rd, 2010

Students have hands-on Spanish/Catalan cooking classes, and learn how to make Paella, Tapas, Fricandó, Tortilla Española, Suquet de Peix, Musclos amb Romaní, Sopa de Peix de Roca, as they sip on Cava…then enjoy a feast accompanied by Priorat/Montsant wines.

Duration : 0:4:42


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Culinary Classics Photoshoot at Natural Gourmet Institute

Sunday, June 27th, 2010

Visit a Typical Culinary Classics photoshoot at Natural Gourmet Institute in New York City, New York. Chef Instructor Elliott Prag.

Duration : 0:1:24


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Paolo Valesion IPR Reading and Round Table December 3, 2008 – Introductory Remarks

Friday, June 25th, 2010

Paolo Valesio’s introductory remarks at the Italian Poetry Review’s Reading and Round Table held at the Itailan Academy at Columbia University in New York.
For more information about the Italian Poetry Review and subscriptions:

Duration : 0:6:33


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congresso Alma Viva 2008 – 07

Thursday, June 24th, 2010

Congresso settima parte. Intervengono:
Cesare Casella Italian Culinary Academy New York USA

Duration : 0:10:0


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