Chef Adam Busby, C.M.C.
Go to: Adam's SYR Radio Episode & MP3

Director of Education
Culinary Institute of America
at Greystone in St. Helena, California

For more information about the CIA at Greystone, visit www.ciaprochef.com

Stephen and Holly met Chef Adam Busby at the Worlds of Flavor International Conference & Festival at the Culinary Institute of America at Greystone. The WOF Conference is part of the collection of programs, facilities and leadership initiatives at the spectacular NapaValley campus that contributes to the CIA at Greystone’s reputation as a culinary “think tank” that supports and drives innovation in the foodservice industry. 

Adam Busby brings a long and diverse professional background in culinary arts and education to the CIA at Greystone.  After completing his apprenticeship in Canada, Adam moved to France where he worked in Michelin-starred restaurants in Dijon and Paris for several years, rising steadily through the ranks.  Adam served as executive sous chef in the five-diamond Sandton Sun Hotel in Johannesburg, South Africa, for four years before moving back to Vancouver, Canada.  In Vancouver, Adam owned two fine dining restaurants—Star Anise and Cascabel— both winning critical awards for progressive food and service within their first year of business. After culminating his restaurant experience, Adam was hired as director of culinary programs at the Dubrulle International Culinary and Hotel Institute of Canada.

Chef Busby joined the CIA Greystone in July of 2000 and became the chairman of the culinary arts faculty in May, 2003. He was appointed as director of education in August, 2004. Chef Busby is one of only 63 Certified Master Chefs in the United Sates, having earned this prestigious designation in February, 2004.

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, NY and at The Culinary Institute of America at Greystone, in St. Helena, CA. Greystone also offers baking and pastry, advanced culinary arts, and wine certifications.

 

Grilled Shrimp with Raisin-Achiote Glaze,
Cucumber-Jicama Salad with Raisins & Hoja Santa and Avocado-Tomatillo Salsa 

Recipe credit: Robert Del Grande, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.

Yield: 6 portions

Gulf shrimp (15/20 per lb.) 2 lb.

Raisin-achiote glaze

• Raisin juice concentrate ¾ cup
• Raisin paste ¼  cup
• Achiote paste ½ cup
• Hoja santa leaves, finely chopped  1 ea. (approximately 2 Tbsp.)
• Orange juice or water 1 Tbsp.
• Salt pinch

Avocado-Tomatillo Salsa 

• Tomatillos, quartered 1 lb.
• White onion, roughly chopped  4 oz.
• Garlic clove, roughly chopped 2 ea.
• Serrano chile, stemmed and roughly chopped with seeds
• Water 1 cup
• Avocado, ripe, peeled and seeded 3 ea.
• Hoja santa leaf, very lightly toasted, 1 ea.  thick stems and veins removed
• Cilantro sprigs ½ cup
• Lime juice 1 Tbsp.
• Salt  1½ tsp.

Cucumber jicama salad

• English cucumber (approximately 1 ea. 12 oz. or 2 cups)
• Jicama (approximately 2 cups) 8 oz.                   
• Raisins, plumped in warm water ¼ cup
• Hoja santa leaves, quickly toasted and minced 2 ea.
• Walnut oil 3 Tbsp.
• Fresh lime juice  2 Tbsp.
• Salt  1 tsp.
• Red chile flakes ¼  tsp.

Garnish  Cilantro sprigs

Method:

• 1.       In a mixing bowl, combine all of the ingredients and mix well.
• 2.       For the avocado-tomatillo salsa: Combine all of the ingredients in a blender. Briefly puree to form a smooth salsa.
• 3.       For the cucumber- jicama salad with raisins and hoja santa: Cut cucumber into quarters lengthwise. Cut each quarter into ¼ inch slices.
• 4.       Cut jicama into ¼ inch cubes.
• 5.       Combine the cucumbers and jicama with the remaining ingredients and lightly toss.
• 6.       For the shrimp: Peel the shrimp leaving the tails intact. Split the shrimp down the back and clean.
• 7.       Arrange the shrimp on skewers. Lightly brush with the raisin-achiote glaze. Grill over a charcoal fire or under a hot broiler until done. Do not allow the glaze to over-caramelize or burn.
• 8.       Arrange the shrimp and the cucumber salad on dinner plates. Spoon some of the avocado salsa over the shrimp. Garnish with the cilantro sprigs.