CIA "PASTRY BOOT CAMP" GROUP PHOTO 2010

 Boot Camps at the Culinary Institute of America

 Today the final day of “Boot Camp” Culinary Institute of America has arrived.  We have experienced so much in so little time from the “Pastry Boot Camp” to a basic course in Wine Tasting to Coffee & Tea Tasting,  and to Tempering Chocolate. This course has been an incredible experience!  It is much more than what was promised–It was intense at times, pushing the limits and I created amazing pastries and desserts you would find in a local patisseries.  I had a wonderful and fun-filled time with great people both instructors and fellow classmates.  If you have ever thought of attending the Culinary Institute of America, I say just as Nike states, “Just do It!”  You will never regret it! 

 I can’t wait to come back for my next course, “Breads.”

As the chef at the Fulton House Bed & Breakfast, I am always looking for quick, elegant and easy recipes for our breakfast.  One of my favorite cookbooks,

The Culinary Institute of America’s

BREAKFAST & BRUNCHES

contains over 175 new recipes from the World’s Premier Culinary College.  Several of my favorite recipes are:  Cheddar & Thyme Muffins page 43, Banana Nut Loaf page 47, Making English Muffins from Scratch!, Banana Pancakes with Blueberry Maple Syrup page 119, Cheese Blintzes with Mixed Berry Sauce page 129, and Garlic Cheese Grits page 172.  When my friend, Ann visits from Baton Rouge, Lousiana I make these for her.  She travels with her own Grits for breakfast each morning but these dazzle her. The Tabasco and the cayenne pepper give them a little kick! 

Add new life to your breakfast or brunches; pick up this cookbook at our local “Powell’s Book Store”,  the largest book store west of the Mississippi River. 

Bon Appetit! 

More pictures to follow in the coming weeks!