Culinary Science is Focus of CIA Display at New York Show

 

College’s Students and Faculty Medal at Culinary Art Salon

Media Contact:

Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

Hyde Park, NY – A sugar chandelier partially created using a 3-D printer was just one of the components of the cutting-edge display The Culinary Institute of America entered in the 146th Salon of Culinary Art during the International Hotel/Motel & Restaurant Show in New York City on November 9. Competing in six categories, the display earned five gold medals—including three “Best of Show”—and one silver medal.

Half of the CIA’s presentation consisted of culinary science elements and the other half featured baking and pastry displays evoking formations found in nature. This year marks the first time the CIA used three-dimensional technology in its display, with some of the sugar work being produced on a machine from 3D Systems.

Culinary Science majors in the Advanced Concepts in Precision Temperature Cooking course prepared fish, meat, and hors d’oeuvre displays, using hydrocolloids and cooking with sous vide and controlled vapor technology. Culinary Science Instructor J.J. Lui said the display demonstrated the preparation of classical cuisine using innovative modern techniques.

“In the end, they are still classical platters,” said Chef Lui. “We’re not recreating the wheel, but using science to perfect culinary consistency.”

The CIA entry earned Best of Show for its hors d’oeuvre, fish, and bread displays; additional first prizes for the chocolate and wedding cake displays; and second prize for meat.

Students led the design and execution of the displays, with faculty members assisting them. A total of 55 students worked on developing this year’s entry, assisted by eight CIA faculty members.


Photo Captions and Hi-Res Images

Photo 1 (top photo): Part of the CIA's culinary science-based display at the Salon of Culinary Art at the International Hotel/Motel & Restaurant Show in New York City on November 9, 2014. The team of CIA students and faculty won five gold medals, including three "Best of Show" awards. (Photo credit: Fletcher Tingle III/CIA)
View hi-res image >

Photo 2: CIA chefs and carpenters complete the installation of a sugar chandelier for the Salon of Culinary Art at the International Hotel/Motel & Restaurant Show in New York City on November 9, 2014. The chandelier was partially created using a 3-D printer. (Photo credit: Fletcher Tingle III/CIA)
View hi-res image >


Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate and bachelor's degrees with majors in culinary arts, baking and pastry arts, culinary science, and applied food studies, as well as certificate programs in culinary arts and wine and beverage studies. As the world's premier culinary college, the CIA provides thought leadership in the areas of health & wellness, sustainability, and world cuisines & cultures through research and conferences. The CIA has a network of 46,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Johnny Iuzzini, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for professionals and enthusiasts, as well as consulting services in support of innovation for the foodservice and hospitality industry. The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.

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