All chefs can benefit from improving their skills and increasing their production - and in this DVD and CD-ROM, you'll learn 30 fundamental culinary techniques guaranteed to help you do both. Brings you both traditional and contemporary methods straight from the classrooms and kitchens of the CIA divided into three sections.

* Vegetable Preparations - dicing and chopping, Garlic and shallot roasting, techniques using tomatoes, mushrooms, peppers, chilies, herbs, artichokes, asparagus, and much more!
* Flavor Enhancing - clarifying butter, mirepoix and matignon, bouquet garni and sachet d'epices brines, barbeque, marinades, and dry rubs.
* Ingredient Preparation and Handling - whipping cream and egg whites, rehydrating beans and fruits, folding, tempering, pan-toasting.

The training CD-ROM includes:
*Pre- and post-evaluation tests
*Outlined learning objectives
*Module introductions for each session