A much-anticipated part of CIA at Copia in the city of Napa, the teaching kitchen serves as a hub for public hands-on cooking classes, interactive dining events, industry conferences and private events.
Located on the second floor of CIA at Copia, the new kitchen is outfitted with six Hestan cooking suites and equipment. The custom-made cooking suites were designed in pairs so that two suites comprise one cooking area. Each cooking area can accommodate 16-20 people at a time for a hands-on cooking exercise.
“We could not be happier with the design of the space and the inaugural event with Food & Wine Magazine,” said Thomas Bensel, managing director of the CIA’s California campus. “We hope to see many more happy faces experiencing this unique teaching kitchen.”
Since opening in March, hands-on cooking experiences ranging from two to five hours in length have been offered in the kitchen. One of the signature classes is the CIA Skills series, where guests learn basic cooking skills and how to cook varying cuisines from a CIA chef-instructor, then enjoy a meal of everything they created with their instructor and classmates. Class topics include A Beginner’s Guide to Sushi Rolls, Healthy Cooking, Exploring Brazilian Cuisine, Grilling Like a Pro, and more.
Upcoming classes offered in the new teaching kitchen are listed below. A complete list of class descriptions can be found at ciaatcopia.com/classes/copia-class-calendar.
• CIA Skills: Flavors of the New Spanish Table—April 12 at 4 p.m.
• Peruvian Cuisine—April 14 at 9:30 a.m.
• CIA Skills: Cooking with Wine—April 15 at 4 p.m.
• Creative Plant-Based Meals—April 21 at 9:30 p.m.
• CIA Skills: Easy Entertaining—May 3 at 4 p.m.
• CIA Skills: Healthy Cooking—May 5 at 4 p.m.
• A Beginner’s Guide to Sushi Rolls—May 12 at 11 a.m.
About The Culinary Institute of America
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers bachelor’s degrees in management, culinary arts, culinary science, and applied food studies, and associate degrees in either culinary arts or baking and pastry arts. The college also offers executive education through its Food Business School along with certificate programs and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of nearly 50,000 alumni includes innovators in every area of the food business. The CIA has locations in New York, California, Texas, and Singapore. For more information, visit www.ciachef.edu.