Uploaded April 2025 | Updated September 2026, 3 weeks ago
Seminar 4: Crispy, Crunchy, and Craveable: Global Applications in Frying
Here we see how global flavors are elevated with the technique of frying, in applications both savory and sweet. We’ll start with savory: as head of CIA Consulting, Dave Kamen is skilled at translating global flavors for American menus. He will prepare dishes that showcase cooking techniques from pan-fry to stir-fry and deep fry; then, Elisha Smiley will delve into gelato, its history and technique, and will share a plant-based recipe that is a riff on the original complete with delectable crunchy toppings.
• Cathy Nash Holley (Publisher and Editor-in-Chief, Flavor & the Menu; Portland, ME)
• David Kamen ‘88 (Director—CIA Consulting; Hyde Park, NY)
• Elisha Smiley (Pastry Chef-Owner, Roman Holiday Gelato; St. Helena, CA)
Sponsored by U.S. Soy
Learn more at: worldsofflavor.com
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CIA: https://www.ciachef.edu
CIA for Enthusiasts: ciafoodies.com
CIA at Copia: ciaatcopia.com
CIA ProChef: ciaprochef.com
Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Seminar 4: Crispy, Crunchy, and Craveable: Global Applications in Frying
Here we see how global flavors are elevated with the technique of frying, in applications both savory and sweet. We’ll start with savory: as head of CIA Consulting, Dave Kamen is skilled at translating global flavors for American menus. He will prepare dishes that showcase cooking techniques from pan-fry to stir-fry and deep fry; then, Elisha Smiley will delve into gelato, its history and technique, and will share a plant-based recipe that is a riff on the original complete with delectable crunchy toppings.
• Cathy Nash Holley (Publisher and Editor-in-Chief, Flavor & the Menu; Portland, ME)
• David Kamen ‘88 (Director—CIA Consulting; Hyde Park, NY)
• Elisha Smiley (Pastry Chef-Owner, Roman Holiday Gelato; St. Helena, CA)
Sponsored by U.S. Soy
Learn more at: worldsofflavor.com
—————————————————————————————————————————————————————
CIA: https://www.ciachef.edu
CIA for Enthusiasts: ciafoodies.com
CIA at Copia: ciaatcopia.com
CIA ProChef: ciaprochef.com
Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
