Chef Jackye Cocoros Completes Entertaining & Dinner Parties Boot Camp at CIA

May 15, 2008.

Chef Jackye Cocoros completed the Entertaining & Dinner Parties Boot Camp at the Culinary Institute of America in Hyde Park, NY held May 12-15, 2008. The boot camp included 16 participants from various parts of the country and was led by Associate Professor Hinnerk von Bargen. Topics covered included theme parties, buffet service and platter presentation, cocktail parties, and formal dinner parties. The typical day began at 10am with lecture and recipe review. Lunch broke at 12 for dining in one of the CIA’s restaurants including a 3 course meal. After lunch participants changed into chef’s uniforms and attended a second lecture, demonstration, and tasting at 2pm. Demonstrations included cheese tasting & pairings, mixology, champagne & sparkling wines. At 3:45 attendees then reported to the kitchen for recipe production. During this time attendees were divided into 5 groups where each group produced an entire menu. At the end of production, the attendees self-served dinner from the production menu. The day ended with menu critique & review. The experience was wonderful and Chef Jackye can’t wait to share new techniques and recipes with her clients. Graduation photo - Chef Jackye is 6th person back from front of right side. Chef Hinnerk is in middle behind table.

Menus from Chef Jackye's team included the following, but 16 additional menus were completed by other teams in the class.

Day 1: Theme Party - Cookout

• Oysters and Clams on the Half Shell with Cocktail Sauce
• Black Jack Chicken Breasts
• Roasted Fingerling Potato Salad
• Sweet Corn with Scallion Butter
• Grilled Pound Cake with Coffee Ganache

Day 2: Entertaining a Crowd - Buffets

• Albuquerque Grilled Pork Tenderloin with beans & greens
• Bowtie Pasta Salad with Shitake Mushrooms & Spring Peas
• Celery Sticks (all groups prepped 1 item for crudities platter)
• Artichoke Dip

Day 3: Cocktail Parties - Sangria

• Marinated Olives
• Crispy Cabreles with Phyllo Sandwiches
• Grilled Cinnamon Chicken Skewers
• Spanish Potato Omelet
• Breaded Green Olives Stuffed with Sausage

Day 4: Formal Dinner Parties - Appetizer

• Salad of Crab and Avocado
• Pepper Jack and Oregano Crackers