CIA AT COPIA OPENS STATE-OF-THE-ART TEACHING KITCHEN
New hands-on kitchen for home cooks is the first of its kind 

Napa, Calif.–April 5, 2018–Building on the momentum from the official opening at its FOOD & WINE Weekend with the CIA, The Culinary Institute of America (CIA) at Copia is now offering hands-on cooking experiences for home cooks and professionals in its new 9,000 square-foot state-of-the-art kitchen. A much-anticipated part of CIA at Copia, the teaching kitchen serves as a hub for public hands-on cooking classes, interactive dining events, industry conferences, and private events.

Located on the second floor of CIA at Copia, the gleaming new kitchen is outfitted with six Hestan cooking suites and equipment. The custom-made Hestan cooking suites were designed in pairs so that two suites comprise one cooking area. Each cooking area can accommodate 16-20 people at a time for a hands-on cooking exercise, with maximum capacity set at 125 for a dining event.

“We could not be happier with the design of the space and the inaugural event with Food & Wine Magazine,” says Thomas Bensel, managing director of the CIA’s California campus. “We hope to see many more happy faces experiencing this unique teaching kitchen.”

Since opening in March, hands-on cooking experiences ranging from two to five hours in length have been offered in the kitchen. One of the signature classes is the CIA Skills series, where guests learn basic cooking skills and how to cook varying cuisines from a CIA chef-instructor, then enjoy a meal of everything they created with their instructor and classmates. Class topics include A Beginner’s Guide to Sushi Rolls, Healthy Cooking, Exploring Brazilian Cuisine, Grilling Like a Pro, and more.

The kitchen is also available for private events and team building programs, as well as programs for professionals through the CIA’s consulting division and Strategic Initiatives Group, including Flavor Summit, reThink Food, and Healthy Kids Collaborative.

Upcoming classes offered in the new teaching kitchen are listed below. A complete list of class descriptions can be found at ciaatcopia.com/classes/copia-class-calendar. Classes are priced per person. More classes are added monthly.

• CIA Skills: Flavors of the New Spanish Table—April 12 at 4 p.m. ($125)
• Peruvian Cuisine—April 14 at 9:30 a.m. ($250)
• CIA Skills: Cooking with Wine—April 15 at 4 p.m. ($125)
• Creative Plant-Based Meals—April 21 at 9:30 p.m. ($250)
• CIA Skills: Easy Entertaining—May 3 at 4 p.m. ($125)
• CIA Skills: Healthy Cooking—May 5 at 4 p.m. ($125)
• A Beginner’s Guide to Sushi Rolls—May 12 at 11 a.m. ($150)

More Activities at CIA at Copia 

In addition to attending classes and demos, visitors will find much to do at the CIA at Copia, including food and wine events, dining, book signings, and browsing culinary and wine collections. Shoppers won’t want to miss The Store at CIA Copia, featuring an extensive collection of cookbooks by CIA faculty, alumni, and guest chefs, as well as artisanal food products, cookware, glassware, one-of-a-kind pottery, and more. The Restaurant at CIA Copia is a destination for innovative, market-based, globally inspired, California cuisine that pairs perfectly with Napa Valley wines and craft cocktails. Throughout the property, guests will find culinary artifacts, museum collections, and one-of-a-kind sculptures, which are open to the public and can be viewed at no charge.

About The Culinary Institute of America
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 bachelor’s degrees in management, culinary arts, culinary science, and applied food studies, and associate degrees in either culinary arts or baking and pastry arts. The college also offers executive education through its Food Business School along with certificate programs and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of nearly 50,000 alumni includes innovators in every area of the food business. The CIA has locations in New York, California, Texas, and Singapore. For more information, visit www.ciachef.edu.