CIA Chefs Create Game Day Recipes

CIA Chefs Create Game Day Recipes

Food & Drink

CIA Chefs Create Game Day Recipes

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Parties are quickly taking shape as The Big Game approaches. Perfect timing for some innovative entertaining recipes than from the 16 chefs who are participating in the inaugural class of the Culinary Enrichment and Innovation Program (CEIP).

The recipes below were submitted by chefs who are participating in this new innovation-focused program created by The Culinary Institute of America and Hormel Foods.

CEIP is the result of a landmark partnership between The Culinary Institute of America (CIA) and Hormel Foods. It is an 18-month, innovation-focused program that has been specifically designed to prepare the culinary industry’s best and brightest for leadership in the field.

‘These chefs,’ said Mark Erickson, Vice President of Continuing Education at the CIA, ‘are the Rhodes Scholars of the culinary world.’ The chefs represent restaurant and foodservice organizations from across the country.

Joel Hetrick’s Game Day Jambalaya will add extra spice to the day’s gridiron action.

Seafood lovers will be eager to tackle Tim Recher’s Blackened Crawfish and Lump crab Cakes.

Thomas Dickhans’ Hungarian Goulash Soup sounds like something Pittsburgh fans would go for.

And Jonna Anne’s Venison Sausage Rolls will have the crowd saying “My deer, these are delish!”

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