At its home in the Hudson Valley, The Culinary Institute of America is surrounded by lush farms, award-winning dairies, and a rich bounty of products made by local artisans. Come join us for this hands-on class where you’ll experience the ingredients that make this region so special. Work alongside a CIA chef-instructor while you learn how to prepare the delicately flavored ingredients of spring, from wild mushrooms to farm-fresh cheeses, to create a menu that is reflects the flavors of the season and the place.
Downloadable course material (PDF format):
Course Guide