Tag Archive | "CIA-San Antonio"

CIA News: Latin Cuisines Highlighted; Halliday Addresses Grads

Ken Halliday at CIAThe CEO behind the redevelopment of San Antonio’s Pearl Brewery complex delivered the commencement address at The Culinary Institute of America (CIA) campus Friday, April 11.

Ken Halliday of Silver Ventures advised graduates about the importance of passion and priorities during the ceremony. Within the last decade, Silver Ventures has turned Pearl into an emerging urban culinary and cultural destination along the River Walk. The CIA opened a campus at Pearl in 2008.

“If you do what you are really passionate about, you will excel at it and you won’t work a day in your life,” Halliday told 10 recipients of Associate in Applied Science (AAS) degrees in culinary arts.

Halliday encouraged students to keep a balance between their careers and personal lives, something he didn’t learn until he was diagnosed with cancer in 2010.

“It was a heck of a wake-up call. My priorities were suddenly in sharp focus. I saw clearly what was really important,” said Halliday, adding that he is now doing well medically. “Be clear about what your priorities are and then objectively ask yourself if you are honoring your priorities in how you are living your life.”

In addition to an AAS in culinary arts, students at the CIA San Antonio can also major in baking and pastry arts.  As part of their studies during sophomore year, students work at Nao: New World Flavors, a public restaurant on campus. Generous financial aid is available through the college’s El Sueño initiative and other scholarship opportunities.

Latin Cuisines Concentration underway May 5 for CIA Hyde Park students


Preparing Pork Pibil, a traditional Mexican dish at the CIA.

Preparing Pork Pibil, a traditional Mexican dish at the CIA.

A group of students from The Culinary Institute of America (CIA) campus in Hyde Park, New York, is preparing to spend the first semester of senior year at the college’s campus in San Antonio, focusing on the ingredients, techniques, and cultural traditions of Latin American cuisines. It is part of the CIA’s Latin Cuisines Concentration, which launches on May 5—Cinco de Mayo.

The students, pursuing bachelor’s degrees in culinary arts management from the CIA, will study the foods of Mexico and other Latin American cuisines that are ripe for broader exposure in the United States, including those of Brazil, Peru, Central America, and the Caribbean. They will explore the nuances of flavor development and culinary expression of these cuisines, while learning from expert faculty and visiting instructors, such as award-wining chef Rick Bayless, all under the direction of CIA Chef Sergio Remolina.

Students also will be immersed in the history and cultures of these nations and regions.

The Latin Cuisines Concentration gives students in-depth knowledge and a valuable specialization in some of the world’s most exciting cuisines. Latin meals account for an estimated one-third of all ethnic restaurant sales in the United States. And, the students will be gaining this in-depth knowledge while spending 15 weeks in San Antonio—the gateway to Latin America. During the semester, students will present several special dinners that will be open to the public.

Chef Remolina comes to San Antonio to head the program after six years as an assistant professor at the Hyde Park campus, where he was the opening executive chef of the CIA’s Bocuse Restaurant and taught Cuisines of the Americas. A former executive chef at the Mexican Embassy in Paris, Chef Remolina was also executive chef and owner of restaurants in Mexico City and Cuidad Juarez.

The CIA’s Latin Cuisines program joins existing beverage management and farm-to-table cooking held at the college’s Greystone campus in California’s Napa Valley.

From CIA, Jeff Levine, Hyde Park, N.Y.

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Events: Luke and Mardi Gras; NAO Chefs and More

Featuring six of San Antonio’s most well-known chefs, Nao and USA Today are excited to present “Experience Food & Wine in Texas” on Thursday, March 13 from 6 – 11 p.m.
Chef Johnny Hernandez of La Gloria

Chef Johnny Hernandez of La Gloria

While focused on ingredients that come from the Lone Star State, this event is an opportunity to taste the cuisine of chefs including Geronimo Lopez and Alain Dubernard of Nao, Steve McHugh of Cured, Johnny Hernandez of La Gloria and Michael Sohocki of Restaurant Gwendolyn and Andrew Weissman of Il Sogno,in one spectacular meal. To start up the evening, guests will have the chance to join the visiting chefs, all of whom are CIA alumni, as they come back to cook at their alma mater.

The six-course dinner will begin at 7 p.m. and will feature wine pairings with each course. There also will be live music. Tickets are now on sale for $100 per person and can be reserved by calling Nao at 210-554-6484.
Party like it’s New Orleans!

Luke San Antonio is bringing the flavor of New Orleans straight to Texas with a special Mardi Gras party on Fat Tuesday,  March 4,  from 3 p.m.- 8 p.m.

The event takes place during Luke’s weekly extended happy hour. Featured drinks include a signature Hurricane cocktail and Abita Beers on tap, including Amber, Purple Haze, Turbodog, Restoration Pale Ale and Mardi Gras Bock. For those who want to start Mardi Gras festivities early, we’ve attached our Hurricane recipe below.

crawfish1Luke San Antonio will be giving away T-shirts and there will be opportunities to win John Besh’s Mardi Gras-themed Besh Boxes. see more at

Chef John Russ will be serving New Orleans party fare, listed below, at happy hour rates:

$2 King Cake with chances to win Besh Box
Hot Boiled Crawfish
$5 Gulf Shrimp Étouffée
$3 Andouille Jambalaya
$4 Peeler Farms Fried Chicken Wings
Hurricane glassIf you want to make your own Hurricanes for Mardi Gras, here’s a recipe from Besh Restaurants.
Hurricane Recipe
1 ounce tangerine-infused rum
1 ounce bourbon barrel-aged dark rum
2 ounces pineapple juice
2 ounces orange juice
1 ounce passion fruit juice
3/4 ounce pomegranate syrup
Pour ingredients over ice in a shaker and shake. Pour into a hurricane glass and garnish with fruit slices, such as a slice or orange or pineapple.


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Sweet! Baking and Pastry Degree Launches Aug. 19 at CIA


The Culinary Institute of America (CIA), San Antonio is about to unveil its second major.

CIA Baking Pastry2Some 20 students begin their studies toward an Associate in Applied Science (AAS) degree in baking and pastry arts on Monday, August 19. The baking and pastry arts degree follows the successful launch of the college’s associate degree program in culinary arts in San Antonio in 2011.

The program is based on the proven curriculum offered at the CIA’s campuses in Hyde Park, N.Y. and St. Helena, CA.

Classes emphasize extensive hands-on experience in baking and pastry techniques, as students learn the production of all manner of breads, cakes, pastries, desserts, and confections.

Additional studies cover topics such as Principles of Design, Baking Ingredients and Equipment Technology, and Nutrition, as well as leadership courses such as Introduction to Management, Menu Development, Introduction to Customer Service, and Controlling Costs & Purchasing Food. Near the end of the sophomore year, students gain real-world experience in the CIA Bakery Café and Nao, two restaurants open to the public on the CIA campus at Pearl.

CIA Baking Pastry1The expansion of the CIA’s baking and pastry program to San Antonio is under the direction of Alain Dubernard, department chair for baking and pastry arts at the CIA San Antonio. Dubernard joined the college’s faculty in 2004 after a celebrated career as a pastry chef and entrepreneur in London, Paris, and Mexico City. He taught at the Hyde Park campus and served as associate dean for baking and pastry arts there before moving to the San Antonio campus to oversee the creation of this new baking and pastry program.

Students entering classes this month are scheduled to graduate in April 2015. The first graduation for the AAS program in culinary arts at CIA San Antonio was held this past April.

Generous scholarships for CIA degree programs are available through the college’s El Sueño initiative and other financial aid opportunities: For information about the program, visit or call 1-800-CULINARY.


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Restaurant Notes & Quotes: Chefs’ Coop Dinner and More

Z Tejas skillet pan cropped









Z Tejas Southwestern Grill’s Cool New Summer Items

Z Tejas announces a few new temptations on their menu. These include four new entrees, along with Two Berry Delicious Skinny Cocktails and a twist on a dessert classic, S’mores Cake with a Root Beer Float.  Z Tejas is at the Shops at La Cantera. (210) 690-3334.


Fig Tree Dining RoomFig Tree welcomes new chef, Laurent Rea

“I’ve known Laurent for some time now, since he worked at L’Etoile. I’ve been very interested in him and his talent, and we are all very glad to have him here, now, at the Fig Tree.”  — Moe Lazri, general manager, Little Rhein and Fig Tree. See more on the Fig Tree Bastille Day celebration this week here.


Enjoy a taste of Italy at Crumpet’s Vintner Dinner Friday

Fine dining and wine tasting will come together on Friday, July 12, at 7 p.m. Crumpets Restaurant & Bakery will be hosting a wine dinner featuring five Italian wines for guests to enjoy along with a specially prepared Italian inspired gourmet menu by chef/owner Francois Maeder.

The cost of this event is $70 per person, plus tax and tip. Seating is limited and reservations are required. For more information and to make reservations, call (210) 821-5600. Crumpets is at 3920 Harry Wurzbach.

The menu (wines listed first, per course):  Ca De Meo Gavi, Gamberetti con Salsa Crema d’anglio;  Tenuta del Buonamico Bianco-Montecarlo, Indiva Brasato con Proscuitto Mozzarella; Macato La Giareta Cabernet Franc, Raviolo Frito de Carne;  David Sterza Valpollcella Superiore Ripasso, Vitella del Piemonte; Villa de Filicaja Vin Santo Del Riserva, Meringa con gelato e lampone freschi.

Johnny Hernandez addresses CIA SA grads

Johnny Hernandez chef

Johnny Hernandez

Ten students at the Culinary Institute of America, San Antonio, received their associate in applied science diplomas during commencement ceremonies at the Pearl complex last week.

San Antonio native Johnny Hernandez, a 1989 graduate of the CIA at the college’s main campus in Hyde Park, N.Y., was the keynote speaker at the ceremony. He is executive chef and owner of La Gloria Ice House, Casa Hernán, Frutería Botanero, and True Flavors Catering. He’s also working on his first cookbook and memoir, México Mi Gloria. He was named one of the Five Top Latino Chefs in the United States by Siempre Mujer magazine in 2011.

Hernandez has also opened a La Gloria restaurant at the San Antonio International Restaurant earlier this week.

This was just the second AAS in culinary arts graduation at the San Antonio campus, with the first having been in April. The 10 graduates join the ranks of accomplished CIA alumni, which number more than 45,000 since the college’s founding in 1946.

Chefs’ Cooperative, Peeler Farms Dinner

Peeler Farms and the Chefs’ Cooperative invite you to a once-in-a -lifetime event to showcase all that is Texas and to “give back” to the farm. This event is on Aug. 10 at The Emily Morgan Hotel, 705 E. Houston St. It begins with a 5 p.m. reception and dinner following at 6.  The price is $75 per person, plus tax and tip. All proceeds go directly to Peeler Farms.

For reservations, call  (210) 225-5100. Also available are free valet parking and reduced rates on hotel rooms.

Here’s the menu the chefs have planned:

Reception:  Jeff White presents Charcuterie — Head cheese with porcini aioli, Smoked lamb belly rillette with candied green apple, Suckling porchetta with grain mustard and sweetbread; Pistachio mortadella with rocket emulsion

First: Stephen Paprocki presents Cheese: Farmhouse white cheddar;  Texas lavender and honey montasio; Alamo Ale; mozzarella quick cheese with pickled Texas citrus. This course features products from Alamo Beer, Duff Distributing and Fall Creek Vineyards.

Second: Alex Altamirano presents: Texas sweet white shrimp tempura, cucumber jicama escabeche, and cilantro ginger aioli.

Third: Tyler Horstmann presents Peeler Farms “golden egg.”

Fourth: Laurent Rea presents Broken Arrow Ranch venison tartar, Sun choke hummus, peach mostarda.

Fifth: Chris Cook presents Peeler Farms Young Chicken Confit, minted squash and watermelon water.

Sixth: Jeret Peña presents “Pinky Swear” with rye whiskey, grapefruit, Texas honey and pink peppercorns.

Seventh: Isaac Cantu presents Texas mushroom-crusted Hill Country Beef with honey-carrot puree, watercress and iconic Cabernet jus.

Eighth: Melissa Beverage presents Country bread pudding and peach ginger compote with a blackberry goat’s milk ice cream.

The Settlement is a new Don Strange catering venture

The Barn at The Settlement will be completed soon.

The Barn at The Settlement will be completed soon.

Renowned caterer Don Strange of Texas has launched a new destination venue called The Settlement, which is nestled in the foothills of the Texas Hill Country near Highway 281. It offers the beauty of the countryside and the convenience of easy travel from San Antonio as well as a variety of venue settings, from intimate to large scale.

Situated on 78 acres on Bulverde Road, The Settlement dates to 1850 but has all of the conveniences of a modern event facility, making it ideal for people who want to give their event a touch of Texas charm and the natural beauty that can only be found in the Texas Hill Country.

For more information, call (210) 434-2331 or email









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Get Ready for a New World Flavors Tour at NAO

Geronimo Lopez

NAO, the Culinary Institute of America’s restaurant at the Pearl Brewery, 312 Pearl Parkway, is offering a series of lunches focusing on the flavors of the New World.

Each includes a cooking demonstration led by the restaurant’s executive chef, Geronimo Lopez.

The series begins Jan. 17 and ends Feb. 7. The lunch classes will only be offered on Wednesdays and Thursdays and will include five courses as well as wine, tax and tip for $100 a person.

The schedule is as follows:

Jan. 17 — An Insider’s Tour of the True Mexican Kitchen

Jan. 23-24 — Argentine Treasures

Jan. 30-31 — Peru: From the Pacific to the Andes

Feb. 6-7 — Brazilian Cuisine: The Cutting Edge.

The lunches begin with a reception at 11:30 a.m., followed by the meal from noon to 1:30 p.m. Only 20 guests will be seated for each special lunch, so prepaid reservations are necessary. Call (210) 554-6484.


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Cocona Ceviche

Ceviche in its bath of leche de tigre (tiger’s milk) and garnish of starch items, onion, plantain, sweet potato, chiles and more.

During the shooting of the public television show “Simply Ming” earlier this week, chef Elizabeth Johnson, Latin cuisines specialist at the Culinary Institute of America, San Antonio, demonstrated making this Peruvian-style ceviche. Her host and celebrity chef of the show, Ming Tsai, gave it an enthusiastic thumbs up.

Note that in the technique, steps are taken to keep bitterness out of the mix of flavors. Slicing the limes top to bottom, discarding the pithy, seedy center before squeezing, is one way. And, the chef recommends not using a hand-held lemon squeezer, as the bitter oils stay on the tool.

The recipe calls for discarding the center part of the red onion, or the heart. That is because this part grew first, and is the oldest and most bitter-tasting.

Cocona Ceviche


1/2 pound grouper, bonito
Kombu sheets, as needed, (optional)
4 teaspoons salt
1 Ají limo, thinly sliced with seeds/veins OR Substitute habanero, without seeds, veins)
1/4 cup red onion, heart removed, julienne,  rinsed in ice cold water
Ice bath and kosher salt, for curing fish

Leche de Tigre (Yields 1 cup)

20 Mexican key limes, or Mexican limes
1 pinch Bonita flakes (find in Japanese market, or section of supermarket)
2 Ají limo, thinly sliced with seeds/veins OR substitute habanero, without seeds, veins
1 celery stalk, peeled, thinly sliced
Ginger, peeled, grated to make 1 teaspoon pulp
2 garlic cloves, mashed with chef’s knife
1/4 cup cocona pulp (Amazonian tree tomato) OR substitute with other acidic fruit
1/4 cup red onion, heart removed, julienne, rinsed or soaked in ice cold water


1/4 cup plantains, ripe, peeled, 1/2-inch bias slice
1/4 cup sweet potatoes, roasted, peeled, sliced
1 cilantro sprig, roughly chopped

For the garnish: preheat oven to 400 degrees and bake the sweet potato, skin on for 35 minutes. Slice the plantains and reserve.

For the leche de tigre:  Cut the limes in half lengthwise, discarding the middle section and squeeze into a bowl. If you choose to use a lime squeezer, wipe the squeezer down with a dry towel after each use to avoid the build up of bitter oils from the limes. Add the remaining ingredients to the lime juice and reserve on ice. Season with salt to taste.

For the ceviche: Square off the fish and remove any bones or discolored pieces of flesh, adding these pieces to your leche de tigre mixture. Cut the fish into ½ inch bias cubes. Transfer the cut fish to a bowl set over an ice bath. Generously salt the fish, approximately 4-5 pinches of kosher salt. Mix the salted fish with a spoon and watch as the proteins in the fish produce a glossy sheen around the fish with the additional of the salt. Add the ají limo and red onion and continue tossing the fish for 1 minute.

Pour the leche de tigre through a strainer over the fish and press the strained ingredients. Transfer the ingredients to a bowl, add the garnish and serve immediately.

Makes 4 portions

From Elizabeth Johnson, chef-instructor, Latin Cuisines Specialist, at Culinary Institute of America, San Antonio

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Chef Ming Tsai in San Antonio, Keeping Things ‘Simply Ming’

Chef Ming Tsai, prepares for a shoot at a CIA kitchen on Wednesday. The host and star of “Simply Ming” cooked with several San Antonio chefs this week.

Public television chef and restaurateur Ming Tsai, known to many for his show, “Simply Ming,” may live in Boston but this week he seemed to make himself right at home in San Antonio.

Ming was in town for several days to produce the WGBH-TV show for his 11th season, which started last week. He also appeared at a reception as part of the KLRN Chef Series.

Wednesday’s shoot at the Culinary Institute of America, San Antonio, was one of four that Ming and crew were doing. Also that day, he visited John Besh at the New Orleans chef’s San Antonio location of Lüke.

“John Besh is a great guy, and he really has embraced San Antonio – and San Antonio has embraced him,” Ming observed. “You’re lucky to have him.”

On Thursday, the crew would visit Johnny Hernandez’ La Gloria on the Pearl  campus, followed by a shoot at Los Barrios with chef and owner Diana Barrios Treviño.

Wednesday, the award-winning chef’s guest for the segment was CIA chef and instructor Elizabeth Johnson. (Ming, of course, was a guest in her kitchen.)

Focus, minding the details, issuing a few directions and, of course, admonishments to the small group gathered to watch, were part of the action. But, the crew moved with good-natured precision under the watchful eye of executive producer Laura Donnelly, and Ming Tsai was as relaxed and personable as his on-screen persona.

Ming Tsai mingles with KRLN fans.

The main attraction (besides Ming, of course) was Johnson, a Latin Cuisines Specialist, who would demonstrate the unique way Peruvians make their famous ceviche. But, the show would start off with cocktails — pisco sours (made with the priciest pisco around — Pisco Mosto Verde).

Introducing Johnson, Ming cracked a joke about her name not seeming to sound traditionally Peruvian and issued a mock threat to onlookers about turning off their cellphones.

“If anyone’s cellphone goes off, I’ll look at you in a really mean way. Even if I am drinking Pisco sours,” he said.

The first part of the Peruvian show (after the icy pisco sours were poured) would focus on the two chefs “shopping” for ingredients, which were arrayed in vibrant colors on one side of the work table.

Johnson pointed out the plantain, yucca, fresh hearts of palm, Peruvian purple potatoes, bowls full of limes, red onions, chiles large and small, a variety of Cape gooseberry, dried bonito, nuts and more. Also, there was cocona, a small acidic fruit that gives this dish its name, Cocona Ceviche.

The camera crew took their places, the audience settled down and Donnelly was focused on the small screen in front of her.

“Ready, ready … action,” she said, and the show was on.

The ceviche demonstration began with Johnson introducing the amazing variety of ingredients, many of which we’d call “exotic.”  Johnson picked up a cob of corn – but unlike any corn most of us had ever seen. The kernels were big, knobby and misshapen (at least compared to the corn we know). “It’s all starch, not sugar,” Johnson said.

One of the main differences between ceviche as we know it and the Peruvian dish is how the ultra-fresh, raw fish is treated. Instead of an acid bath of lime juice to cure the fish, salt is used for the same purpose. Lots of salt.

Johnson asked Ming to salt the fish — “until you think it’s over-salted.” After he did so, turning the fish (bonito) around and around in a large ice bath, she told him to add even more.

“You’re not cooking with acid, you’re curing with salt,” said Johnson. This, as both chefs noted, would bring the fresh-fish taste, especially the umami sensation, to the fore.

It’s not that acid isn’t important for this style of ceviche — it is, to the point that Johnson crafted not one, but two levels of acidity for the flavorful “broth” that the ceviche swims in called leche de tigre, or tiger’s milk.

Starch is added in the form of plantain, potato, the big corn kernels. A bit of habanero added heat to the profile, celery its perfume, dried bonito offered a smoky accent and a touch of dried kelp, from an inland lake, layered in another earthy element.

CIA San Antonio chef-instructor Elizabeth Johnson prepares some of the ingredients for Peruvian-style ceviche.

Lime juice was, of course, an important part of the liquid portion of the dish, along with another acidic ingredient, aguaymanto, a type of Cape gooseberry. This liquid is delicious in itself, and is consumed — either with a spoon or drinking from the bowl — after the main ingredients are gone.

When the ceviche was completed, Ming tasted it and declared it the best he’d had.

Ming then took over, and with Johnson’s help, made a breaded, nut-crusted fish on a colorful bed of purple potato hash, with fresh hearts of palm salad and a light vinaigrette. Johnson returned the compliments for his “perfectly moist” fish.

Yes, the audience and cooking assistants all had a taste of everything afterward — and yes, it was simply delicious. We got to sample the exotic nuts, berries and starches, and agreed with Ming that the ceviche made with salt-cured fish was worth every bit of the effort.

The shoot was done in three or four efficient segments and took three to  four hours. In the end, Ming thanked Johnson, gave the audience a friendly wave and said his benediction — “To all of you out there, peace and good eating.”


 Photographs by Bonnie Walker

A recipe for the Peruvian Ceviche will be provided as soon as SavorSA gets it. The shows done in San Antonio will probably air in the first few months of 2013.


Camera focuses on set — a work table in a CIA San Antonio Test kitchen Wednesday, where a segment of “Simply Ming” was happening.

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You Can ‘Mingle with Ming’ as Celebrated PBS Chef Comes to SA

Ming Tsai, one of PBS television’s top chef’s, will be in town filming four episodes of “Simply Ming” next week.

The popular chef will be cooking with some of San Antonio’s own top chefs, in their kitchens, as they collaborate on Ming’s signature “cooking on the fly” style.

San Antonio’s Convention & Visitor’s Bureau pitched this event nearly a year ago, and they’ll all be on hand at the events next week along with KLRN Chef Series, which is hosting a special “Mingle with Ming” event Wednesday at 6 p.m. Tickets still are available.

Casandra Matej, executive director of the CVB, says the bureau approached Ming believing that this Emmy-award-winning chef would be an especially good match for San Antonio.

“We’re so excited to bring ‘Simply Ming’ to San Antonio. Chef Ming Tsai will join several of the city’s talented chefs in their kitchens. The results should be inspiring. His passion of bringing together a mix of cultures and tastes makes him a natural fit for cooking in San Antonio,” Matej said.

The chefs who will be working with Ming, as they film four episodes, are Johnny Hernandez (La Gloria, Casa Hernan), Elizabeth Johnson (CIA), Diana Barrios Trevino (Los Barrios and Hacienda de los Barrios) and John Besh, another celebrity chef (though not a San Antonio resident) who owns Lüke, in downtown San Antonio. Johnson’s segment will be filmed at the CIA. The other chefs will host Ming at their kitchens.

The other cities featured at out-of-studio locations for Season 10 of “Simply Ming,” include the Azores and Chattanooga, Tenn.

According to the CVB, the show averages roughly between 750,000-1 million unduplicated viewers each week, and runs on 93 percent of the PBS stations in the top 50 markets.

The sets will be closed to the public, but, the public can purchase a ticket from KLRN and “Mingle with Ming” at the Pearl Studio in the Full Goods building. The event begins at 6 p.m. Wednesday, Oct. 10, and your $85 ticket includes an autographed cookbook from Ming.

This reception is part of the KLRN Chef Series. To order tickets, click here.


Photos courtesy PBS/KLRN/Ming Tsai

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Taste the Cuisine of Peru at NAO with Celebrated Chef Schiaffino

Chef Pedro Miguel Schiaffino

Acclaimed Peruvian chef Pedro Miguel Schiaffino will come Culinary Institute of America’s San Antonio campus next week as the first visiting chef in the school’s Latin Cuisines Certificate Program.

He’ll work with the students, but the public will also get a chance to sample his cooking when he prepares two dinners July 6-7 at NAO, the school’s restaurant, which is at the Pearl Brewery, 200 E. Grayson St.

Schiaffino graduated from the CIA’s Hyde Park, N.Y., campus in 1997 and is the chef-owner of a group of restaurants in Lima, Peru. He has earned a name for himself as a researcher and innovator for his use of products from the Peruvian Amazon that have never before been used in haute cuisine. He is one of the representatives of “the new culinary revolution” coming out of the Amazon Jungle’s pantry.

While in residence, he will teach the San Antonio students about the cuisines of Peru and showcase many of the diverse ingredients and culinary techniques from the regions of the Amazon.

Those who want to sample Schiaffino’s cuisine at NAO will be able to order a five-course menu available July 6-7 for $56 a person.

The menu will feature the following:

  • Tuna Brûlé with Cocona—Lime Juice and Tobiko Wild Caigua with Scallops, Andean Seaweed, and Maca Root
  • Fish Ceviche with Tumbo
  • Paiche with Masato and Black Tapioca
  • Arroz con Pato
  • Pork Adobo with Sweet Potato
  • Copoazu and Green Melon
  • Lucuma and Deep Fried “Truffles”

Reservations can be made at, or by calling (210) 554-6484.

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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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