Our table side preparation of ice cream using liquid nitrogen creates an ultra-smooth product that is then served in a house-made waffle cone. In this video, CIA Assistant Professor of Hospitality and Service Management Philip Papineau, demonstrates the technique.
In this video, Associate Professor of Hospitality and Service Management John Fischer, demonstrates how to mix a Smoked Manhattan. Key to this drink is the heating of a section of barrel stave from the Jack Daniel Distillery to create the smoky flavor.
In this video, Assistant Professor Sergio Remolina demonstrates how to prepare Frisée aux Lardons from The Bocuse Restaurant at The Culinary Institute of America.