A CIA Toast to Chef Paul Bocuse

Waldy Malouf, senior director of food and beverage operations, leads CIA staff, students, and guests in a toast to legendary chef Paul Bocuse, who recently passed away. Fittingly, the tribute took place in the college’s Bocuse Restaurant, which was named in his honor when it opened in 2013. Hailed as “the most important chef in history” by CIA President Tim Ryan, Chef Bocuse had a profound impact on the food world, and CIA faculty and students continue to be inspired by his example.

Table Side Ice Cream

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.

Table Side Smoked Manhattan

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.