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International culinary association offers classes at conference in Denver
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The International Association of Culinary Professionals is having its annual conference in Denver April 1-4, 2009. Some of its events are open to the public. For example, on Wednesday, April 1, 9 am – 11:30 am, and advanced level program called Cutting Edge Cooking Techniques is offered by Chef Nils Noren, Vice President of Culinary Arts and David Arnold, Director of Culinary Technology at the French Culinary Institute in New York. These chefs will explain the use of low-temperature cooking, sous vide, hydrocolloids and other newer culinary ingredients and techniques.
Other classes include one on trends in contemporary cooking, about new vegetable cooking by chef Andoni Luis Aduriz, and one for devotees of salumi and other cooked meats, hosted by Armandino Batali, founder and principal salumist of Seattle’s celebrated Salumi restaurant.
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