Foodies learn chef skills at Culinary Institute of America 'boot

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Foodies learn chef skills at Culinary Institute of America 'boot

Culinary Boot Camp' 5-day course satisfies appetite for learning

With their school-issued uniforms -- houndstooth pants, chef jackets and toques -- boot camp participants look the part.

Boot campers work on their techniques and prepare dishes to present to the instructor for evaluation. At lunch, they eat what they've cooked.

Fresh herbs, a must for professional chefs as well as serious hobbyists, are grown on campus in the culinary institute's garden.

Chef Corky Clark (right) teaches students about handling fish. Other subjects covered include red meat, sauces and poultry.

Author Lynn Seldon is on grill duty.

Lynn (left) and Cele Seldon (center), the only married couple in their boot camp class, share a moment with instructor John DeShetler, aka "Chef D." Other participants included attendees who had been given the class as a gift from a spouse, as well as students who previously had taken boot camp sessions. Students also ate at a different culinary institute restaurant every night.

Roth Hall and Anton Plaza, Culinary Institute of America, Hyde Park, New York. This is where the boot camp for foodies begins!

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With their school-issued uniforms -- houndstooth pants, chef jackets and toques -- boot camp participants look the part.

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