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San Antonio CIA Rolls Out New Baking and Pastry Classes


Croissants, Danish and more: If you love them, now learn how to make them.

Professional chefs eager to improve their skills in the competitive business of baking and pastry will welcome the addition of eight new classes offered by The Culinary Institute of America, San Antonio. The classes are presented as part of the professional development program.

Chef Alain Dubernard, at the CIA Bakery Cafe at the Pearl. Photo courtesy CIA

Award-winning master baker, Alain Dubernard, will teach the the classes. He is baking and pastry arts department chair at the CIA San Antonio, and also has served as associate dean for baking and pastry at the CIA’s main campus in Hyde Park, NY.

“From fundamental baking classes to the latest pastry trends, our specialized CIA courses are designed for culinarians, bakers, and pastry chefs alike,” said David P. Kellaway, managing director of the San Antonio campus.

“These in-depth knowledge courses will raise the bar on your career possibilities, and you’ll keep customers returning with luscious desserts, high-end pastries, signature confections, and fresh breads.”

The curriculum offers the following classes in pastry: Custards and Creams; Frozen and Chilled Desserts; Gelato, Sorbet and Ice Cream; Laminated Doughs: Danish, Croissants and Puff Pastry; Modern Plated Desserts and Sweet and Savory Tarts. For the baking field, the college will offer Fundamental Baking Techniques.

CIA Bakery Mango Mousse Cake

These courses are based on the baking and pastry curriculum the college has been teaching at its Hyde Park campus for decades. Core studies include basic baking techniques, advanced pastry methods, chocolate and candy production, and the science of bread baking. Lectures, demonstrations, and hands-on applications round out each program.

Dubernard joined the college’s faculty in 2004, teaching Restaurant & Production Desserts and Individual & Production Pastries to baking and pastry arts majors pursuing bachelor’s and associate degrees at the CIA.

Before coming to the college, he held prestigious positions at high-profile establishments in Mexico City, Paris, and London. He’s a Certified Master Baker (CMB) and Certified Hospitality Educator (CHE), and the author of the book “Tortas y Tartas en la Cocina.” Dubernard also manages the day-to-day administration and operations of the CIA Bakery Café at the Pearl Brewery campus.

The entire curriculum of professional development courses at San Antonio can be reviewed here. To learn more about the CIA San Antonio campus, please visit this site.


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Leadership Changes at Pearl, Culinary Institute


Shelley Grieshaber, David Kellaway, and Tim Ryan.

Shelley Grieshaber is moving from her post as director of education at the Culinary Institute of America, San Antonio, to take over a newly created position, director of culinary operations, for the Pearl Brewery complex. The announcement was made during a press conference Thursday by Darryl Byrd, managing director at the Pearl.

On March 4, a native Texan and certified master chef, David Kellaway, moves into his new role as managing director for the CIA’s third campus.

Both Grieshaber and Kellaway are graduates of the CIA. Grieshaber is a San Antonio native and 1994 honors graduate of the CIA. She worked as a chef and restaurant owner in New York before she returned to her home town to work at Central Market. She managed its five cooking schools throughout the state before moving to the Pearl to administer its fledgling program here.

Kellaway taught at the CIA’s flagship campus in Hyde Park, N.Y. He has also spent the past 15 years as executive chef and director of culinary operations for operations such as Mirage and Mandalay Bay in Las Vegas.

“I’d be remiss if I didn’t say this move was bittersweet,” Grieshaber said, describing her job of the past two years as a “wonderful challenge, a fast and furious roller coaster” that she was happy to be a part of.

Also, said Byrd, “The challenge for the Pearl is to have San Antonio be a culinary destination for people around the country and the world — the best place to be for all things food related.”

Darryl Byrd, Shelley Grieshaber, David Kellaway and Tim Ryan.

Part of Grieshaber’s new job, which has her directly involved in all of the culinary operations at the Pearl, is to work on a mobile vending program to contribute some of the authentic street food culture that has thrived in cities such as Portland, San Francisco and Austin.

“Shelley is stepping into the critical role of nurturing and developing existing elements (at the Pearl),” said Byrd. The Pearl is currently building new facilities at the Pearl, a 22-acre site being developed by Silver Ventures near downtown San Antonio. The school offers a 30-week Culinary Arts Certificate as well as continuing education classes and the annual Latin Flavors, American Kitchens Conference.

The cooking institute will expand from its current 5,000-square-foot facility with one kitchen to a 30,000-square-foot structure, allowing the school to double the size of its Culinary Arts Certificate program. Also under construction along the new River Walk frontage at the Pearl is a new restaurant with chef Johnny Hernandez, also a CIA graduate, at the helm.

Grieshaber’s job will be to work with all of the culinary operations at the Pearl and help develop new ones as well as build  relationships with food-related partners.  There are plans, for example, to pursue a CIA restaurant on the campus, like the school-run eateries at Greystone, Calif., and Hyde Park.

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