- Joined Dec 19, 2015
Greetings- I was speaking with a chef recently who used to take continuing education classes once a year typically through the CIA (this was around the late 90's/early 2000's) that were typically 3-5 days and resulted in some sort of final certificate in order to gain new knowledge on specialties (i.e. foraging, cheese-making, development or garde or the likes). I've been searching through all the CIA websites but cannot find anything of the likes. So my question for you is have any of you gone on to do some of these courses or know where to find them? Exact location isn't necessary but trying to find a class that is in the US and just a few days long so I could tie that into my work schedule without having to take extended time off and still keep learning. Cheers!