Boston Globe: Famous culinary school stresses science in kitchen

The CIA is tweaking the master-apprentice relationship that has been a hallmark of professional kitchens since the days of suspending iron pots over wood fires. The traditional way for a trainee to respond to a request is, ‘‘Yes, chef.’’ Now school administrators want to make it closer to, ‘‘Why, chef?’’ They want students to come up with hypotheses, test them, and discover the best methods.

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