Yesterday a group of CIA students had the opportunity to have lunch with Chef Thomas Keller (of Per Se, The French Laundry, Bouchon Bakery) at The Bocuse Restaurant. It was part of Thomas Keller Day here at the CIA—A day dedicated to learning about the workings of the world-renowned Thomas Keller Restaurant Group (TKRG).
Making mom a special brunch on Mother’s Day? Check out our “Mother’s Day Brunch” board on Pinterest for some great recipes! http://ciachef.be/11q2P1B
Watch! Chef, restaurateur, and hotelier Charlie Palmer believes that there is no other place in the world like the CIA!
Hear why Chef Thomas Keller, of Three-Star Michelin Restaurants Per Se and TheFrench Laundry, says the CIA is the “leader in the field of education for culinary students”.
Meet CIA student Aaron Gonnely. “What really stands out is that every student is here for the same reason—we all LOVE food. It’s our way of life.” Read his story here: http://ciachef.be/17tRlcY
We’re always celebrating here at the CIA! Stop by the Apple Pie Bakery Café for Easter treats!
Fill your Easter baskets with egg-shaped macaron cookies, dark-chocolate bunnies, a vanilla éclair, and hot cross buns. Find more photos on facebook.
It was an honor to have Chef Paul Bocuse here at the CIA during the grand opening of The Bocuse Restaurant!
|—||Craig Claiborne, Celebrated Author and Food Critic, The New York Times|