Beaten, Seared, and Sauced: A New York Culinary Education
With a grueling combination of in-class training and externships at some of the city's most famous restaurants, the Culinary Institute of America (CIA) has graduated some of the most influential chefs and culinary celebrities in the New York City food scene. Jonathan Dixon, CIA graduate and author of Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America (Clarkson Potter, 2011), and Andrew Friedman, author of Knives at Dawn: America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition (Free Press, 2009), offer a behind-the-scenes look at the cutthroat world of Michelin stars, maniacal chefs, and the chaotic kitchens of New York from the perspective of chefs in training. Presented in conjunction with the exhibition Moveable Feast: Fresh Produce and the NYC Green Carts Program. $
$8 Seniors and Students$
$6 Museum Members
*A two dollar surcharge applies for unreserved, walk-in participants.
For more information please call 917-492-3395.