Media Contact:
Stephan Hengst
پٴǰ—CdzܲԾپDzԲ
845-905-4288
s_hengst@culinary.edu
St. Helena, CA – The Culinary Institute of America has launched a free online learning course, “.” Available at online, the program provides a crash
course in all things Maine lobster, including chef-tested recipes, all
downloadable and demonstrated in streaming HD video by CIA Chef Scott Samuel and some special guest
chefs.
Sponsored by the Maine
Lobster Marketing Collaborative, “The Professional Chef Discovers Maine Lobster” takes viewers to the coastal waters of Maine as lobstermen pull up their catch,
and into the kitchens of The
Culinary Institute of America’s Greystone campus.
“Maine lobster brings decadence to the menu, and is a treat
for any chef to work with,” says Chef Scott. “I developed the recipes in this
series to celebrate and complement Maine lobster’s famously sweet flavor.” Among
the recipes demonstrated in this online culinary course are Lobster Bisque,
Lobster Cakes, Lobster Rolls, Lobster Risotto, and Lobster Quesadillas.
The course also explores how to tell the difference between
hard and soft shell lobsters, how to shell a lobster and extract the meat, how to
find and use lobster roe, how to pair wine with lobster, and how to prepare a
variety of contemporary lobster dishes. The content is designed to be suitable
for both foodservice professionals and .
“The Professional
Chef Discovers Maine Lobster” was produced by the CIA’s Digital Media team,
which has won two James Beard Awards for Best Webcast. View the module at .
Photo Captions and Hi-Res Images
Photo 1 (top photo): Maine Lobster Bisque. (Photo credit: Kristen Loken/CIA)
Photo 2: Maine Lobster
Risotto with English Peas and Tomato Concasse. (Photo credit: Kristen Loken/CIA)
Photo 3: Maine Lobster Smørrebrød. (Photo
credit: Kristen Loken/CIA)
Founded in 1946, The Culinary Institute of America is an independent,
not-for-profit college offering associate and bachelor's degrees with majors in
culinary arts, baking and pastry arts, applied food studies, and culinary
science, as well as certificate programs in culinary arts and wine and beverage
studies. As the world's premier culinary college, the CIA provides thought
leadership in the areas of health & wellness, sustainability, and world
cuisines & cultures through research and conferences. The CIA has a network
of 46,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy
Choi, Cat Cora, Dan Coudreaut, Steve Ells, Charlie Palmer, and Roy Yamaguchi. The CIA also
offers courses for professionals and enthusiasts, as well as consulting
services in support of innovation for the foodservice and hospitality industry.
The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and
Singapore.
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