The cookbook mirrors the five-day “Boot Camp” at CIA, with each day focusing on core professional techniques :

Day 1: Stocks & Sautés

• Kitchen space orientation

• Essential stocks and sauce-making

• Sauté methods, knife skills, mise en place, thickeners

• Dinner: prep and presentation at CIA’s St. Andrew’s Café

Day 2: Soups & Frying

• Scroll through soup production

• Cooking with fats: stir-frying, pan-frying, deep-frying

• Dinner at the Escoffier Restaurant

Day 3: Dry-Heat Cooking

• Roasting, broiling, grilling techniques

• Wine appreciation intro

• Dinner at American Bounty Restaurant

Day 4: Moist-Heat Techniques

• Combination methods: steaming, poaching, simmering, boiling

• Menu planning and progression to more complex recipes

• Dinner at Ristorante Caterina de’ Medici

Day 5: Final Exam

• Kitchen prep & teamwork

• Production and plating for guests

• Graduation “certificate” ceremony