Entering the castle, Greystone, the west coast headquarters of the Culinary Institute of America is a regal experience. The thick walls and high ceilings with chandeliers reminds my of Hogwarts castle for Harry Potter. There is a grand staircase the goes up three floors to classrooms and kitchen labs. Among the visitors are the students of CIA walking around in the standard issue uniform, a white top or coat with the double breathed buttons, checkered pants that are as comfortable as sweats (though think hammer-time!), and a white neckerchief that is tied like a men’s necktie. The inside of the castle is a bit dark but awesome.
The group of twelve for the bootcamp were greeted by the admissions staff and issued gym bags that contained our syllabus, two sets of uniforms and a plastic coffee cup. In the small bathroom the group of men all crowded in and transformed us to the motley chef crew we were to become for the rest of the week.
Class took place in one of the teaching kitchens: a large space replete with Viking ranges, granite counters and a walk-in fridge with large pantry and a wall of cooking vessels.
Or first day was to learn the basic knife cuts and make stocks, sauces and other building blocks of French cooking. We got to work in teams of three and divide the responsibilities assigned to us. To the average person cutting vegetables is probably a tedious and time wasting venture. For us, we prided ourselves on perfect quarter inch by quarter inch by quarter inch cubes of veg. We learned the process of cutting up a chicken that the culinary world calls “fabrication”. Actually fabrication of a chicken to describe it being cut into pieces doesn’t make sense; they should call it demolition or renovation. The seven hours went by very fast and we had the opportunity to go to the upper kitchen to eat with the regular students and sample their daily efforts. In the upper kitchen which must be at least three times larger than the kitchen we worked in were several large counters full of the most beautiful gourmet food and bakery items I ever have seen on one place. With my small plate I was able to carefully balance in a three story fashion an assortment of gourmet goodies before I settled down with my fellow students. The first thought I had was that I would weigh 400-ounces if I went to school here! This though was wondered aloud and I was quickly corrected by on of the younger bakery and pastry students who told me that after a couple weeks you actually get sick of the rich gourmet foods and you gravitate to the plain lettuce, no dressing and water. They don’t even eat their desserts! Quel damage! the French would utter.
Wow! This sounds like a great experience! You should be on the television show,”chopped.” I have a friend who lives on the Oregon Coast and he opened up a restaurant in Cannon Beach and he was on the show chopped; he said it was a blast.
Anyway, glad you had fun!