If you’re a long-time listener of America’s #1 Travel Radio Show, then you’ve heard Robert & Mary broadcast live from the Culinary Institute of America’s main campus in Hyde Park, NY several times. From all of our respective travels related to RMWorldTravel, we frequently encounter CIA trained chefs across the USA and the world at many different hotels, restaurants, cruise ships, theme parks, convention centers, college campuses and more.
Many areas of the country are reopening after the forced Coronavirus pandemic shutdown, and we are seeing noticeable upticks in travel and restaurant dining again. Since schooling at the CIA is where it all starts for many successful chefs, they’re having to rethink and reshape what they teach, so for a different taste of our “Travel The World From Your Own Kitchen” segment, we decided to check-in with them for specifics.
Certified Master Chef Brad Barnes is director of consulting and industry programs at The Culinary Institute of America, where he’s responsible for the oversight of ProChef Certification, operational engineering and custom professional training. He also consults globally with multiple top clients ranging from educational institutions to hotels, real estate developers, governmental organizations, food manufacturers, and a variety of foodservice providers. He’s authored several books, owned his own restaurant, and is the past chair for the national Certified Master Chef Committee of the American Culinary Federation (ACF), and is an ACF-certified culinary competition judge and certified by the World Association of Chefs Societies as an international judge. Chef Barnes has earned two gold medals at the Culinary Olympics in Germany and served as coach and design director of the ACF’s Team USA culinary Olympic teams.
During our live national broadcast of RMWorldTravel with Robert & Mary Carey and Rudy Maxa on 13 June 2020, Chef Brad Barnes joined us to discuss his assessment of the hospitality and restaurant industries both currently and moving forward, some of his travels, and of course a favorite recipe the country can make at home. To hear the exclusive interview that aired across our 415+ radio affiliates nationwide, simply click the play arrow below to access the now archived audio of our live broadcast …
And here’s the recipe that Chef Brad Barnes shared with us for his Jamaican Jerk Marinade …
Jamaican Jerk Marinade
By Brad Barnes, Culinary Institute of America
1.5 pounds large onions, peeled and chopped
2 scallions rough cut
1 head garlic cloves, peeled and chopped
3 tablespoons of fresh thyme, chopped
5 Scotch Bonnet Peppers, deseeded and chopped
2 tablespoons allspice, berries
8 ounces soy sauce
16 ounces corn oil
4 tablespoons brown sugar
1 tablespoon kosher salt
2.5 cups white vinegar
Place all ingredients into blender, puree until smooth