The Culinary Institute of America is the world's premier culinary college. Here’s your chance to experience the CIA’s popular culinary immersion class. This exclusive CIA culinary program will be held at the New York Wine & Culinary Center.  

CIA on Location: Gourmet Meals in Minutes Boot Camp
June 13-17, 2011 • Register now!

In today’s busy world, time is our most precious resource. How can we maintain our full lifestyles and still enjoy quality, healthful meal choices? The CIA has the perfect solution. Whether you’re interested in adding variety to your everyday meals or hosting a stress-free dinner party, this Boot Camp program will teach you how to prepare delicious food in a matter of minutes rather than hours.

During this five-day course, you will learn strategies for budgeting your time when preparing meals. You will produce a variety of appetizers, entrées, side dishes, and desserts from the CIA’s Gourmet Meals in Minutes cookbook.

When you enlist in the CIA Gourmet Meals in Minutes Boot Camp, you’ll receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class.

Gourmet Meals in Minutes Boot Camp, at NYWCC, will be taught by Culinary Institute of America chef-instructor Michael Skibitcky, Assistant Professor in Culinary Arts. Chef Skibitcky received his Chef's Degree at Westminster Technical College, London.

He has distinguished himself in the professional culinary world with culinary work in high-profile locales. He has served as Executive Chef/Director of Faculty and Executive Chef/Instructor at California Culinary Academy, San Francisco. Previous appointments have included Executive Chef, Saucon Valley Country Club, Bethlehem, PA; Cold Spring Harbor Country Club, Cold Spring Harbor, NY; Glen Oaks Country Club, Westbury, NY; United Nations, New York City. Chef also served as Chef de Cuisine at the world-famous Hotel Pierre’s Four Seasons restaurant in New York City, as well as Executive Sous Chef at the Inn on the Park Hotel’s Four Seasons restaurant in London.

Chef Skibitcky's culinary competition awards include Awards: Menu Design of the Year Award, Country Clubs of the U.S., 1991. At the start of his career, Skibitcky served a distinguished apprenticeship at Le Gavroche (Roux Brothers), Connaught Hotel (Savoy Hotel Group), London. Chef Skibitcky served as a member of the Hospitality Management Advisory Board at San Francisco State University during the 2000-2001 year.