The Culinary Institute of America (CIA) is talking about one of the top institutions in the world dedicated to teaching the culinary arts. In 1946, Frances Roth and Katharine Angell founded the academic center was originally called the Restaurant Institute of New Haven, and was located precisely in this town in Connecticut, USA. Had 50 students and teachers were reduced to a cook, a nutritionist and a baker.
The initial idea was to offer classes to veterans of World War II. In 1951 he was named to take today. Already 70, he relocated to a Jesuit seminary in Hyde Park, New York. Today The CIA offers bachelor's degrees and certificate programs in culinary arts, baking and pastry, as well as seminars on wine and courses for amateurs, handling different campuses in New York, California and Texas. Within
vanguard nature, and always attentive to the evolution of food trends in the world, the Culinary has paid special attention to the study and dissemination of various regional cuisines. Hence the strategic role of new expressions Center for Foods of the Americas (CFA), located in the center of the CIA headquarters in San Antonio and is responsible for research and dissemination of knowledge and skills about different cuisines Latin America, Mexico certainly keeping a strategic place in this proposal, given the projection of U.S. domestic kitchen.
a strategic presence in this facet of the CIA is a Mexican chef Iliana de la Vega, who has managed to convey in the CFA wealth and subtleties of the regional cuisines of Mexico, driving in its various courses and workshops, the value of our flavors , making clear the value and character of dishes such as moles, or marking the importance of processes of great historical importance, as is the case during processing.
Iliana de la Vega Mexico will be present at the festival in Boca Morelia 2011, to be held from 27 to 29 May in the capital of Michoacán, and that will be New York as the city celebrated as the crucible of contemporary culinary culture, and where you will also give recognition to the CIA as one of the top institutions in education, but above However, as one of the academic platforms where Mexican chefs have been trained as Enrique Olvera and Sonia Arias, among others. Iliana
will talk about the present and future of Culinary in the company of two other great chefs involved in the dynamic New York: Suvir Saran, the Indian owner of the only Michelin star in that city, awarded to an establishment of Indian cuisine: Dévi. To make matters worse, Suvir is head of Asian Culinary Studies, the CIA, which certainly has much to say about the proposal of the study center. The accompanying other strategic figure of Mexican cuisine in the United States, and particularly in New York, the Mexican chef Roberto Santibanez, who recently published his book Mexican Truly.
Iliana de la Vega has been a vital link for the realization of this festival promoter and a total of flavors and culture of Mexico in the United States.
Iliana's family is originally from Oaxaca, but she grew up in Mexico. Since childhood, however, learned to make mole and chiles rellenos. In 1994 opened El Naranjo, one block from the socket of Oaxaca, and was once considered as the most successful expressions of local cuisine in contemporary interpretations.
Following the events of political instability that convulsed Oaxaca in 2006, Iliana moved to Santa Fe, where he developed the concept of El Naranjo Mobile, including the catering service.
as part of the CIA already has been responsible for American Kitchens Flavors recent meeting, held at CIA headquarters in San Antonio, was a guest and speaker Benedicta Alejo, one of the traditional cooks Meseta Purépecha in Michoacán, who thrilled the audience through exposure to traditional cooking techniques and a statement of traditional values \u200b\u200bthat govern the eating habits of the communities in those areas, which were the basis of the dossier submitted to UNESCO.
"I believe without doubt that Iliana is currently one of the most fervent promoters of Mexican cuisine in America. It is visionary in many ways, but above all a chef who knows how to project the wealth with our regional cuisines.
"It will be very enriching the presence of Iliana in Morelia in Boca, as is now known strategic vision and expectations that institutions like the CIA are of Mexican cuisine; the same way that it is essential to listen to expert considerations of the level of our kitchen on techniques, ingredients and traditions, so as to provide a real insight into our values, as well cemented as one of the most solid in cultural tourism, as is already happening in the case of Michoacán, "she explains about the chef michoacana Lucero Soto.
This quote in Morelia with the Culinary also marks a reunion with an educational concept that for many years marked an important profile of culinary education in Mexico.
option that Mexico will at some point with an extension of the CIA was the work of the Peruvian Cucha of Aste, who came to live in Mexico in 1979 and soon found that in the country to lack the presence of a high school culinary prestige.
In 1991, directors at the Universidad Anahuac del Sur in Mexico City, De Aste get the CIA to engage in a form agreed under its system of education to culinary students in Mexico.
"It was a monumental task to get implemented the Certificate in Culinary Arts at a Mexican university," says De Aste, who started over 12 years of dining area at the university.
adds that with the agreement, the Anahuac launched an innovative and avant-garde twist, opening its doors to international cuisine from the hand of the CIA, but unfortunately this partnership ended in 2004.
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