Master Chocolatier Shares Secrets at the CIA

An exclusive tasting by a master chocolatier from the world-famous Lindt USA company will be the highlight of a three-day Dessert Boot camp offered by The Culinary Institute of America, the world’s premier culinary college. The popular class, ideal for foodies of all skill levels, will be held December 3-5 at the school’s Greystone campus, located in the heart of California’s Napa Valley.

Master Chocolatier Ann Czaja from Lindt & Sprüngli, the world’s leading producer of premium chocolate, will provide a unique demonstration for Dessert Boot Camp attendees. Students will be regaled with the history of chocolate and chocolate production, savor the key ingredients for making premium chocolate, learn about Lindt’s premium chocolate production process and be led in a guided connoisseur-level tasting session of Lindt premium chocolate. Finally, they will prepare a classic Lindt chocolate recipe

The American-born Czaja began her career in Zurich, Switzerland where she first developed an interest in culinary arts. After she completed a three-year course of study in desserts, Czaja became a licensed pastry chef/chocolatier. She began work for Lindt & Sprüngli as a Master Chocolatier at one of Lindt’s Zurich-based chocolate boutiques, conducting live demonstrations on the art of working with premium chocolate. In 2006, Czaja returned to the United States and was named the Lindt Master Chocolatier for Lindt USA. She is co-author of “Lindt Chocolate Passion,” a history of chocolate and Lindt’s Master Chocolatiers.

“A partnership between Lindt USA and the Culinary Institute of America can only have deliciously educational results,” said Certified Master Chef Brad Barnes, ’87, CCA, AAC, the senior director of continuing education at the CIA. “Our CIA Dessert Boot Camp is ideal for all foodies, whether you’re a beginner or a veteran of the home kitchen. Boot Camp will greatly expand your culinary skills and self-confidence.”

Photo by AK Sandhu

In the CIA’s Dessert Boot Camp, students will learn the key to preparing a variety of well-loved desserts, from the traditional to the trendy. Unlock the secret to homemade cream puffs and cupcakes. Learn the techniques for making fillings such as custard and mousse, as well as perfecting presentation methods using dessert sauces and impressive garnishes. All students in the CIA Dessert Boot Camp will receive a chef’s uniform, which includes a jacket, pants, and neckerchief. Paper hats, side towels, and aprons will be provided in class. The class will run from Monday, December 3 to Wednesday, December 5, 2012, from 2-8:30pm each day.

To enroll in the CIA Dessert Boot Camp at the Greystone campus, visit www.ciachef.edu/enthusiasts or call 1-800-206-8425. Space is limited. The price is $1,325.

Enroll now!