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French cooking and baking has a reputation for being fussy and over complicated. But here at the CIA, where French cuisine is part of the fundamental curriculum, we cook simple and rustic French food every day. This clafoutis is no exception, doing what French food does best: taking the season’s best flavors, adding a few pantry ingredients, and voila. A clafoutis is simply, fresh fruit baked in a custardy batter, ready in 40 minutes, start to finish.See the Recipe.
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Pictures From the CIA Holiday party
Learn how to utilize food waste with CIA student, Canieka Fleming
Hearth and Hearts: A Bachelor's senior dining event held in Farquharson Hall at The Culinary Institute of America's New York campus. For more photos, view our album on Facebook.
“Getting involved opens so many doors for your present and future. Be someone that everyone wants to work with; it will take you far in life and this business.”
Meet Proud2bCIA student, Nathan Gunderson!
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AOS Graduation with guest speaker Cheryl Henry, held in the Marriott Pavillion on The Culinary Institute of America's Hyde Park campus.
Only a fool argues with a skunk, a mule, or a cook.
Cowboy Saying
Step aside, ribs. Leg of lamb can also be wood smoked
CIA chef-instructor Thomas Schneller says, “Lamb has a nice robust flavor that holds up well to all sorts of rubs that are meant for smoke roasting,” like the flavorful herb rub in this Greek-style Smoked Leg of Lamb.
