High School culinary arts students in the region will have an opportunity to meet and learn from two of the top chefs in the nation during a special visit from the Culinary Institute of America and area resident are invited to view the sessions on-line as well.
On Tuesday, Dec. 4, the Erie 2-Chautauqua-Cattaraugus BOCES and the Culinary Institute of America in conjunction with the New York State Distance Learning Consortium will host a Distance Learning event specially designed for high school culinary arts students to learn from and interact with two of the best chefs in the nation. The theme of the event is "Spicing it Up With the CIA." This special educational event will be hosted at the E2CBB Hewes Educational Center in Ashville and will be broadcast by the Distance Learning Consortium to more than 20 educational sites and more than 700 students training in culinary arts across the region and the state.
During two back-to-back hour-long sessions following a brief introduction from CIA representatives, famed chefs Fritz Sonnenschmidt and Paul Jean Prosperi will demonstrate the proper ways to use spices and herbs to complement a dish. Chef Sonnenschmidt will prepare Serbian Reis Fleisch (start time 9:15 a.m.) and Chef Prosperi will prepare Pastry Creme/Diplomat Cream with variations of mint, vanilla, cinnamon and Frangipane (start time 10:30 a.m.).
Chef Paul Jean Prosperi
Chef Fritz Sonnenschmidt
Chef Sonnenschmidt is one of 66 Certified Master Chefs in America, the highest certification bestowed by the American Culinary Federation (ACF). In 2002, Chef Sonnenschmidt retired as Culinary Dean of the Culinary Institute of America after 34 years at the prestigious college and is one of the longest-serving members of the CIA faculty. As a member of the U.S. Culinary Olympic Team, he won gold medals at the International Culinary Competition in Frankfurt, Germany in 1976, 1984, and 1988. He was named the American Culinary Federation's 1994 National Chef of the Year and is a member of the Hall of Fame of the American Academy of Chefs. Chef Sonnenschmidt has also co-authored several culinary books including "The Professional Chefs Art of Garde Manger" and "Dining with Sherlock Holmes."
Beginning with an apprenticeship at Aux Delices in Paris, Chef Prosperi's career spans more than five decades. Chef Prosperi has worked at hotels and restaurants in France, England, and New York City, specializing in the areas of pastry-making and baking. He served as Pastry Assistant at la Fauchon Patisserie, located inside la Place de la Madeleine in Paris, and then in the same capacity with Fortnum & Mason in London. From 1963 to 1982, he served as Executive Pastry Chef and Pastry Shop Manager at the luxurious Essex House Hotel in New York City and then went on to teach the pastry and baking arts at the Culinary Institute of America. Chef Prosperi has won numerous international awards and is a member of, among others, the Societe Culinaire Philanthropique, one of the oldest chefs associations in the U.S.
The Culinary Institute of America is widely recognized as the world's premier culinary college, with an industry-wide reputation for excellence and 44,000 alumni serving their professions as living testament to the quality of a CIA education. Famous graduates of the CIA include Iron Chefs, Food Network chefs and television celebrities : Anthony Bourdain, Anne Burrell, Cat Cora, Rocco Dispirito, Duff Goldman, Hung Huynh, Sara Moulton and Michael Syman.
E2CCB Career & Technical Education Programs are one- and two-year programs offered to high school juniors and seniors by the Erie 2-Chautauqua-Cattaraugus BOCES in nearly 20 different career areas. Students enrolled in CTE Programs spend part of the school day at one of the four Erie 2-Chautauqua-Cattaraugus BOCES educational centers with students from other school districts studying and experiencing a specialized field of their choice in a hands-on instructional environment.
The two-year E2CCB Culinary Arts Program is designed to prepare students for a variety of careers, from the short-order cook and specialty chef to the restaurant or banquet manager. All the essential components of the food service industry are presented including menu planning, food preparation, cutting techniques, recipe conversion, equipment operation, baking, cost analysis, ice carving, dining service, and banquet and buffet skills. Fundamental culinary principles are thoroughly practiced.
Graduates of the Culinary Arts Program may choose to continue their education after graduation, earning a two-year technical or associates degree in food preparation, hospitality, or management. Students may also go on to a 4-year professional degree in hotel and restaurant management, institutional food management, dietetics, or nutrition.
The presentations will be archived on the E2CCB website for the public to view after the event. The videos will be located at www.surveymonkey.com/s/ciarecording after 4 p.m. and will also be posted on the E2CCB website at: www.e2ccb.org on Tuesday afternoon and will remain on the site through December.