CIA Kitchen Innovations
2,175 views · Published 17 May 2013 · 3:27 · Indexed 23 October 2026
Channel: The Culinary Institute of America · 2013 · Education
Innovations in the kitchen give CIA students an edge when entering the work force. CIA Provost Mark Erickson reveals how the newest culinary technology is being used at the college. Everything from sous vide cooking to blast chillers and steam ovens is used to train our students and drive menu innovation.
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