After years, actually 40, of cooking and settling into a career as a chef, I was surprised by my husband with an opportunity to attend the Culinary Institute of America (CIA) for a chef’s boot camp course. So like a kid at Christmastime I went to my computer to check out what opportunities awaited me at the Institute.

As I said, I’ve been cooking for 40 years, but have never been classically trained and so I was a little unsure which class to take. So of course, I decided it would be a great idea to take both the basic and advanced chef’s boot camp. So two classes it would be - 5 days in each one. After weeks of waiting, I arrived at the beautful CIA campus in Hyde Park, NY.

I have several friends who have either graduated from the CIA or have attended other types of boot camps and no one has ever had anything but positive things to say from how gorgeous the campus is to how supportive and knowledgeable the instructors are. Once I arrived and saw Roth Hall, the main building on campus, I felt a thrill as I immediately realized that what my friends said and the Michael Ruhlman books I’ve read about the campus were true. When you close your eyes you can almost hear the monks chanting or singing in the balcony from years gone by while eating breakfast in the dining room.

Now, for my first day at class. I had decided to start with the basic boot camp class and after having changed into my uniform, consisting of a white jacket, black and white checkered pants and handkerchief (which is an integral part of the uniform I learned) I anxiously sat in my seat waiting for the instructor. Then promptly at 7:00 am enters Chef John DeShetler, a 26 year veteran of the CIA, and so it began. 5 days of learning both through lecture and hands on in the kitchen. Chef D very patiently guided everyone through learning the proper knife cuts with their names and their corresponding dimensions; this would be the week I would learn the term “Culinary Perfect”, just what I need - something else to obsess about!

Along with reviewing basic knife skills we studied the differences in stock and broth and soups which also included various types of thickening agents and when to use each one. We continued the week with menus incorporating dry heat cooking with and without fats and oils, moist heat and combination cooking into various types of cuisine, French, Italian, Asian, Southern and then of course don’t forget the desserts! Along the way we also participated in daily plating demonstrations and of course menu critique and review. That would cover our mornings and lunch, then there were afternoon lectures which varied from wine and food pairing to touring all the nooks and crannies of the campus.

For our final day and exam we would prepare a menu using a basket of items. For my teams’ menu we prepared a soup with red bell pepper, tomatoes and basil, parmesan cheese and breadcrumb encrusted rack of lamb with a puree of turnip, rutabaga, and potato and roasted vegetable mix. All under the guidance and patience of Chef D, don’t know how he managed to impart so much knowledge and maintain such a level of patience, thanks Chef!

That took care of the day, then there was the night. Each day was ended with the most incredible meal at one of the four 5-star restaurants on campus. Each night the chef of the restaurant would prepare a special meal for the 15 of us and provide us with the perfect pairing of wine for each plate. This would be the pattern to follow throughout the week, which led to about 5 pounds in one week! But, so worth it!

So this was week one of two. Check back soon to hear about week two….ADVANCED Boot Camp, the fun continues! - Debbie

(photos compliments of Zimuzo Agim and Barry Frangipane)