Workshops at the CVI delve deeply into a technique, ingredient or process to provide an educational opportunity to learn both the theory as well as the practice of the topic at hand. Workshops can be full day events or multi-day sessions. Depending on the subject matter, workshops may culminate in a dinner that will be open to dining patrons.
The format will typically include a seminar session in a classroom setting, along with demonstrations and audio-visual support. Students will then have the opportunity to watch, learn and produce in the state-of-the-art kitchen under the guidance of the instructor and CVI staff. The outcome will be learned procedures, skills, scalable ratios or recipes. Attendees will enrich their culinary repertoire with tried-and-true techniques that are thoughtfully melded with contemporary sensibilities.
Class size is limited; everyone will have the opportunity for the undivided attention of the instructor as they work through the program. Further, opportunities for discussion, brain-storming, experimenting and sharing experiences with fellow attendees contribute greatly to the overall success of this forum.
Coffee and beverages are available throughout the day, and lunch will be served.
Attendees will be standing, cooking and working throughout the class. Please wear a chef coat, comfortable, closed-toe shoes, long pants and have long hair tied back. You may wish to bring your own knives, a laptop or note-taking supplies.
Photography is permitted, and sharing is encouraged, but audio or video recording is not allowed. #EventsatCVI
View images from past workshops:
Mangalitsa 3-Day Workshop - Chef Craig Deihl
Sous Vide 2-Day Workshop - Chef Rich Rosendale
The Art of Plating Workshop - Antonio Bachour and Bradley Kilgore