Hyde Park, NY – A faculty member at The Culinary Institute of America has won a
prestigious award for his new cookbook for kids. The Young Chef: Recipes and Techniques for Kids Who Love to Cook, by CIA Professor Mark Ainsworth, was the winner of a cookbook award from the
International Association of Culinary Professionals (IACP) on March 5, 2017.
Published in 2016 by the CIA and Houghton Mifflin Harcourt,
Chef Ainsworth’s book features dozens of kid-friendly recipes using a wide
range of cooking methods, along with techniques and hints for budding cooks to
safely and enjoyably navigate the kitchen.
“The hope of The Young
Chef was to write a serious kids’ and youth cookbook that was fun,
enlightening, and delicious, using foods that kids know and like,” Chef
Ainsworth says. “By focusing on cooking methods along with recipes,
ingredients, equipment, and fun facts—as well as sections on ‘thinking like a
chef’—the book aims to make cooking more approachable and understandable.”
A member of the CIA faculty since 1993, Chef Ainsworth
currently teaches the Menu Development and Testing course in the college’s Intrapreneurship business innovation concentration and Café
Savory Foods Production—a culinary course for baking and pastry arts majors.
Before returning to his alma mater, the 1986 CIA graduate and Certified
Executive Chef cooked his way around the world at restaurants in the United
States, British Virgin Islands, and Germany, as well as for a cruise line. He
was also chef de partie at the renowned Le Bernardin in New York City.
The Young Chef was
the winner in the “Children, Youth, and
Family” category. The awards were announced at the IACP’s annual conference
in Louisville, KY.
Photo Captions and Hi-Res Images:
Photo 1 (top photo):The Young Chef by Mark Ainsworth,
professor of culinary arts at The Culinary Institute of America, won a 2017
IACP Cookbook Award from the International Association of Culinary
Professionals. (Image credit: Courtesy
CIA)
View hi-res image >
Photo 2: Chef
Mark Ainsworth, a professor at The Culinary Institute of America in Hyde Park,
NY, is author of The Young Chef: Recipes
and Techniques for Kids Who Love to Cook. The book won a 2017 IACP Cookbook
Award from the International Association of Culinary Professionals. (Photo credit: CIA/Phil Mansfield)
View hi-res image >
Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu
Founded in 1946, The Culinary Institute of America is the world’s premier
culinary college. Dedicated to developing leaders in foodservice and
hospitality, the independent, not-for-profit CIA offers bachelor’s degree
majors in management, culinary science, and applied food studies; associate
degrees in culinary arts and baking and pastry arts; and executive education
through its Food Business School. The college also offers certificate programs
and courses for professionals and enthusiasts. Its conferences and consulting
services have made the CIA the think tank of the food industry and its
worldwide network of 49,000 alumni includes innovators in every area of the
food business. The CIA has campuses in New York, California, Texas, and
Singapore.
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