The Culinary Institute of America

The Culinary Institute of America and USA WEEKEND Magazine Partner to Help Americans Build Culinary Skills Through New Content Series

Chef Bill Briwa
Party Foods for the Big Game
 

"Great American Meals" Features Fun and Approachable Recipes, Tips, and Instruction

Media Contact:

Stephan Hengst
Director of Communications
845-905-4288
s_hengst@culinary.edu

Hyde Park, NY – Home cooks across the country will get culinary inspiration and great new recipes throughout 2014, thanks to the new Great American Meals series from The Culinary Institute of America (CIA) and USA WEEKEND. The recipes, which will run in USA WEEKEND every Sunday and be posted to USAWEEKEND.com, were created by the expert chefs at the world's premier culinary college. With a focus on eating better, trying new things, and learning a few new techniques in the kitchen, these easy-to-understand recipes are supported with culinary technique videos on USAWEEKEND.com.

The videos are hosted by Chef Bill Briwa of The Culinary Institute of America. A 1980 graduate of the college, Chef Briwa has been an instructor at the CIA's California campus for 17 years, and previously honed his culinary skills working in famed establishments like The French Laundry. Before deciding to become a chef, he was first a thespian, having studied theater and acting at Bard College in Annandale-on-Hudson, NY—good news for USAWEEKEND.com visitors. "Chef Bill" lights up the videos with his charisma and easygoing personality, and brings his culinary talents to the table with fun, inspiring, and simple-to-follow lessons.

With so many consumers vowing to eat better or lose weight in the new year, cooking at home is a great way to make those resolutions stick. Many Americans have lost their connection to the kitchen—between 1965 and 1995, the amount of time they spent cooking decreased by 50 percent. Studies have shown that for every 30-minute reduction in cooking time, there is a corresponding 0.5 increase in body mass index (BMI). It's notable that countries like France and Italy, where adults spend 19 minutes more time cooking than their counterparts in the U.S., have far lower rates of obesity.

"We're not promising that you're going to lose weight by cooking along with us," explains Chef Briwa. "However, you will be thinking more about the foods you're preparing and the ingredients you're selecting, and this helps you make more educated decisions about what you're cooking for your family."

"We could not think of a more perfect way to get Americans back into the kitchen," adds Heather Frank, editor-in-chief of USA WEEKEND. "By partnering with the CIA, we are now able to offer home cooks ideas and inspiration from the same institution that educated some of the nation's most well-known figures in the food world. It's important to note that home cooks will most certainly see some familiar dishes—we're not reinventing American icons. But by working with the CIA, we hope to help families embrace new flavors from around the world and combine them with techniques they may already know to create a new definition of the Great American Meal."

USA WEEKEND is a national weekly magazine distributed through nearly 800 newspapers in the United States. Awarded for its journalism and design, USA WEEKEND focuses on social issues, entertainment, health, food, and travel. USA WEEKEND is a Gannett Co., Inc. (NYSE: GCI) publication. For more information, visit USAWEEKEND.com.


Photo Captions and Hi-Res Images

Photo 1: Chef Bill Briwa of The Culinary Institute of America helps home cooks to master new culinary techniques each week as part of the "Great American Meals" series on USA WEEKEND.com. New recipes and videos from the CIA are posted each Friday. (Photo credit: USA WEEKEND)
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Photo 2: The January 26 issue of USA WEEKEND features a cover story by the CIA focused on how the definition of 'American' cuisine has changed over the years. Those influences are seen in new recipes from The Culinary Institute of America that will change the way you think about party foods for the Big Game. The story goes live on USA WEEKEND on Friday, January 24. (Photo credit: CIA/Phil Mansfield)
View hi-res image >


Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate and bachelor's degrees with majors in culinary arts, baking and pastry arts, and culinary science, as well as certificate programs in culinary arts and wine and beverage studies. As the world's premier culinary college, the CIA provides thought leadership in the areas of health & wellness, sustainability, and world cuisines & cultures through research and conferences. The CIA has a network of 46,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Johnny Iuzzini, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for professionals and enthusiasts, as well as consulting services in support of innovation for the foodservice and hospitality industry. The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.

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Media Relations

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845-905-4288
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