Explore some of the classical and contemporary dishes of Asia through a hyper-local lens. You’ll have front-row seats for demonstrations and take part in tastings and hands-on production of a variety of regional duck preparations, dumplings, and eclectic Asian desserts.

During three days of immersive learning, we’ll mix pedagogy and play as you and other experienced culinary professionals expand your knowledge and repertoire. CIA faculty and special guest chefs will hold sessions in the extraordinary, state-of-the-art Hestan Kitchen. You’ll quickly start integrating new ideas into your approach to this trending cuisine.

Immediate Benefits

  • Cultivate new techniques specific to Asian cuisine
  • Understand regional and local differences in Asian cuisine
  • Create dishes using global products
  • Expand your repertoire of Asian cuisine
  • Cultivate new menu ideas and/or a fresh concept
  • Network during downtime outside the kitchen with colleagues and faculty

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Monday, April 1, 2019

Arrive in the afternoon

Register at CIA at Copia
Reception at The Restaurant at CIA Copia
Enjoy small plates of Asian treats
Network with colleagues, classmates, and instructors
Tour of Copia including Chuck Williams Culinary Museum
Shuttle service to local hotel partners

Hestan Teaching Kitchen at the Culinary Institute of America at Copia

Hestan Teaching Kitchen


Culinary Institute of America Copia

Copia Amphitheater

Tuesday, April 2, 2019

Outdoor Tai Chi
Breakfast at CIA at Copia
Presentation/Demos:
– Asian Dumplings, Doughs, and Fillings
– Classical and Contemporary Approaches to Peking Duck
– Mantou—Steamed Bun Dough and Fillings

Lunch
Hands-on Workshops
Dinner & Brewery Tour


Wednesday, April 3, 2019

Outdoor Tai Chi
Breakfast at CIA at Copia
Presentation/Demos
– Sushi—Rice, Rolls, Fillings, and Toppings
– Dim Sum—Beyond the Dumpling
– Asian Sweets—Chinese Donuts, Mochi, and Red Bean Paste
Lunch
Hands-on Workshops
Dinner & Sushi and Sake Tasting


Thursday, April 4, 2019

Outdoor Tai Chi
Breakfast at CIA at Copia
Small Group Discussion—How to implement new items into your operations
Implementation and Tactics for Change and Growth—guest chef share their successful strategies
Bento Box Lunch (to take with you as you leave)


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