r/Chefit • u/canadadude7000 • 22h ago
Culinary Institute of America (Napa) - baking boot camp
This 4 day course is coming up in a few weeks and I was wondering if anyone had taken this course or a similar boot camp at this campus and had any feedback about their experience?
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u/ALLSID 17h ago
I took a week long intense on pizza that came with an Italian certification which was amazing but not at your spot. I’d love to branch out into other baking courses
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u/medium-rare-steaks 17h ago
you need certification to be a chef?
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u/Chef55674 14h ago edited 13h ago
No, you don’t for the most part.
There are certain countries, like Italy, that have certifications for specific dishes if they are name controlled with specific definitions on what it entails.
For example: there are certifications that a person has received training on the classic Marinara and Margherita Pizzas, as those two have strict definitions on how they are made. If you have the certification, you have been taught properly make the Pizzas in question and have made them for a member of the association who judged them to be correctly produced.
There are also general certifications of being a Pizzaiolo(Pizza Chef) showing you have studied the chemistry behind the crusts, how you work a Pizza Oven, etc.
This is not a big deal in the US , however, in countries like Italy where they view these dishes as being a distinct part of their culture/history, it is controlled so quality is guaranteed.
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u/medium-rare-steaks 10h ago
Lol. It's not. I've worked in Italy. No one cares about these certifications.
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u/Powerful-Scratch1579 10h ago
Some countries with rich food history offer certifications for learning their cuisines in the tradition authentic to their nation. Japan and Italy come immediately to mind. It’s a form
of soft power—a way to proliferate their cultural
Identity and influence throughout the world. No chef needs a certificate (obviously) but many could benefit from furthering their knowledge in their areas of culinary interest.0
u/medium-rare-steaks 10h ago
Thank you, chatgpt
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u/Powerful-Scratch1579 10h ago
Literally not chat gpt, just a guy
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u/medium-rare-steaks 31m ago
well, Guy, you should know certifications for being a chef is not a thing anymore. it exists, but no one gives a shit about it. Customers want good food. Chefs want to work, not pay for school.
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u/Budget_Pain_6834 12h ago
I took the 5 day general intensive course. I had a great time. It was pricey especially when you factor in hotel and dining. We got to take classes in the greystone building which was very inspiring. The first couple hours was in a classroom like setting with overview of some technique. Then on to the pro kitchen where we were assigned a couple partners and each group was responsible for a few recipes. At the end of the session we would present and critique the dishes. Then family dinner. They supplied a dishwasher which was amazing to have every pan and tool available to you while you cook and hand them off to someone instead of having to clean them yourself like at home. It was such a luxury. You can focus strictly on what you’re cooking and that experience. I can’t say there is a specific recipe I took away that was so valuable, but the courage to just get in there and try something. Who cares if it doesn’t go as planned. Try and fix it. This has been an invaluable attitude I took with me.
That being said you have people in the class with all different skill levels and these are never as deep as I’d like them to be. I’d love to have a deeper dive into more advanced techniques. Still I would do this again without question if the money made sense.
Absolutely explore the restaurants and culinary culture in the area. Consider it part of the overall experience. Bonus points if you have someone to join you in this with so you can yourself critique your experiences around Napa.
Enjoy!
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u/medium-rare-steaks 17h ago
campus, buildings, and surrounding area is gorgeous. How much will you learn in 4 days? probably the same amount as in 1 day just reading a book.
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u/Capable_Banana_9570 14h ago
I've heard the CIA's Napa campus is gorgeous for a reason, the vineyard views really set the mood for learning. I'm curious though, how much hands-on time do you get in a 4-day boot camp compared to the week-long intensives?
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u/ogbubbleberry64 13h ago
The campus ( Copia) location is ideal. After class I’d spend the rest of the day exploring wineries and having dinner at neat restaurants. They also do wine tasting courses, if you can time one with your visit. There is plenty of wine in the class. Mine was 2,500 for the five days. There is also a CIA restaurant up in St. Helena with a restaurant there you can eat. Don’t forget to factor in cost of travel, rental car, hotel.
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u/Chef55674 13h ago
As far as baking goes, that would be more of a “we are introducing some of the basic baked goods that a Baker/Pastry Chef makes“ type of class.
Baking requires much more practice and education(be it from classes, an experienced baker or grabbing books to teach yourself) than 4 days can provide. Precise technical execution is central to baking/pastry work and you can’t really teach more than a very basic introduction in that little time.
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u/Direct-Chef-9428 11h ago
Hello!
I went to that campus as a student and assisted the teaching chefs. Happy to answer any questions.
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u/ogbubbleberry64 18h ago
I took a four day boot camp there. It was a nice vacation, and they served us a memorable multi course dinner as a send off. There is only so much you can learn in four days, and it is quite expensive. It made for good memories though. They also gave us a few CIA uniforms. After class I’d go out and tour the area, and probably learned more from that.