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pro chef exec. chef seminar series

post #1 of 4
7/2/03 at 1:43pm
Thread Starter 
I recently attended this seminar at the cia greystone in napa valley.what a fantastic seminar it was the instructers were terrific the facility unreal I WAS EXPOSED TO TONS OF new material and left there with my head ready to explode.I highly recomend a seminar or class there
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post #2 of 4
7/3/03 at 5:11pm
Do you mind giving us a brief breakdown of the topics they covered?
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post #3 of 4
7/21/03 at 6:49am
Thread Starter 
sorry for the delay i was on a 2 wwek raft trip in alaska topics covered 50% was wine and food pairing 30% was communication skills 20% cooking
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post #4 of 4
7/30/03 at 6:38pm
I took this class in 2000 with Todd Humphries and had a wonderful time.

Greystone is a beautiful place to study (the old Christian brothers vineyard)

The CIA has done a great job eith keeping the history alive on the site.

We would start each morning with a class room setting on the second floor,then go up to the the massive main kitchen area that is all broken down into individual kitchen stages.

At that time Todd was the Chef at the Greystone Restaurant,before that he was chef at Camptom place and sous at Lespanasse with Gray Kunz.

We toured organic gardens up north and cooked are asses off

Oh yeah, The terreced garden in the front was wonderful
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