The CIA’s American Food Studies: Farm-to-Table Cooking is a conservatory-style educational model for students who want to be part of a community working to create healthy, sustainable, and delicious food systems.
Led by culinary director and legendary chef, Larry Forgione ’74, students will begin a journey to learn the concepts of environmental stewardship, food ethics, and facilitate the exchange of ideas as they explore these vital topics.
Students will receive a hands-on education on three CIA farms, where they will work with Forgione and Farm Manager Matt Gunn. The CIA farm locations at Deer Park Road, the Charles Krug Winery, and on the CIA at Greystone campus will be hands-on learning labs where the students will plant, nurture, and harvest ingredients.
Over the course of the semester students will taste and cook their way through the CIA’s farms and kitchens. At the end of each week, a student-led Farm to Table restaurant is open to the public featuring menus with an emphasis on freshness, seasonality, local availability, and simple preparations.
Place Categories: American Restaurants, California Cuisine, Contemporary American, Cuisine, Farm to Table, Features and Personal Wines Welcome