HYDE PARK, N.Y. — The basics of a culinary education are getting a little less basic at the Culinary Institute of America.
Recognizing that for the chefs of tomorrow well-honed knife skills and a mastery of the mother sauces won’t be enough, the culinary school is pumping up its curriculum with a host of science lab-worthy tools and techniques.
“Today’s chef compared to a chef 30 years ago needs to know so much more,” CIA president Tim Ryan said recently. “The industry, the profession, is so much more complicated.”
Basic cooking lectures at times sound more like a chemistry lesson, covering the culinary uses of xanthan gum, or the physics of why oil and water won’t mix. And just this month, the school was approved to offer a new major in culinary science, a field encompassing food science and culinary arts.
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