Culinary News from The Culinary Institute of America

CIA Helps Food Bank Teach How to use Fresh Produce

The CIA at a Food BanFaculty, staff, and students led by Assistant Professor Bobby Perillo volunteered in a Chef Challenge Cook-off in late September in Kingston. They prepared several dishes using the fresh, local fruit and produce that was distributed by The Food Bank of the Hudson Valley to area residents in need. Attendees tasted the dishes and voted for their favorites.

According to the Daily Freeman, "The cooking competition was a way for attendees to learn how to use the produce they were taking home...Having the chefs demonstrate the produce and items typically offered at food pantries, such as kidney beans and elbow macaroni, allows people to see the different ways they could bulk up their own dishes"

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