Chuck Williams Culinary Arts Museum

The Chuck Williams Culinary Arts Museum, located at the Culinary Institute of America at Copia, in Napa, CA, is a collection of more than 4,000 culinary artifacts. The exhibit includes a Savoy Tiered Cake Pan Set. The cake set is named after the type of cake baked in it, the Biscuit de Savoie, and was made in France between 1950–1970. Biscuit de Savoie (also known as Savoy cake) is a traditional French sponge cake that originated in the Savoy region of France. Comprising six tinned steel fluted cake pans, the cakes would have been served stacked on top of one another as a statement dessert to impress guests and celebrate holidays and birthdays. Learn more about the museum and visiting hours: Watch videos about a selection of museum artifacts: •ChuckWilliamsCulinaryArtsMuseum Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series. ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProC

The Chuck Williams Culinary Arts Museum, located at the Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The museum is free and open to the public and celebrates the craftsmanship, beauty, and diversity of cookware and kitchen tools. CIA is delighted to be the recipient and steward of these spectacular and fascinating pieces of culinary history. Throughout the museum, you’ll have an opportunity to see and hear the stories behind some of the items in the exhibit. We can’t wait to share it with you! Learn more about the museum and visiting hours: Watch videos about a selection of museum artifacts: •ChuckWilliamsCulinaryArtsMuseum Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series. ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute

The Chuck Williams Culinary Arts Museum, located at the Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The exhibit includes a George Jones and Sons Cheese Cover. This decorative glazed majolica ceramic cheese cover was intended for serving Stilton cheese and was made between 1866–1886 in Stoke-on-Trent in Staffordshire, England. Today, George Jones and Sons Company pottery is incredibly valuable, and highly sought by collectors. Learn more about the museum and visiting hours: Watch videos about a selection of museum artifacts: •ChuckWilliamsCulinaryArtsMuseum Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series. ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to de

The Chuck Williams Culinary Arts Museum, located at the Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The exhibit includes a copper and iron daubière, dating from 1780–1810 in France, when people used to cook their meals in a hearth. A daubière is a type of rectangular pot that has a unique lid with an ingenious purpose. The lid allows the cook to nestle the pot into an open flame in the hearth and place hot embers on top. The embers simulate the surrounding heat of an oven to braise food for hours in a gentle cooking process. Today, daubières have been replaced with cast iron Dutch ovens and braisers, which serve a similar function. Learn more about the museum and visiting hours: Watch videos about a selection of museum artifacts: •ChuckWilliamsCulinaryArtsMuseum Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series. ————

The Chuck Williams Culinary Arts Museum, located at the Culinary Institute of America at Copia, in Napa, CA, is a collection of more than 4,000 culinary artifacts. The exhibit includes a copper and brass turbotiere pan from France, dating from 1950–1970. Turbotiere pans were designed specifically to poach a whole turbot, a type of flatfish. Turbotieres, like this one here, are still available today but are mostly replaced by stainless steel sauté pans or hotel pans in the modern kitchen. Learn more about the museum and visiting hours: Watch videos about a selection of museum artifacts: •ChuckWilliamsCulinaryArtsMuseum Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series. ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality,

The Chuck Williams Culinary Arts Museum, located at the Culinary Institute of America at Copia, in Napa, CA, is a collection of more than 4,000 culinary artifacts. The exhibit’s collection of butter churners, includes an example from an American Shaker community, dating from 1850–1890. This butter churn uses a plunge-like agitator paddle to make the butter. Even with several helping hands, making butter in a churn like this one was a very laborious and lengthy process. Learn more about the museum and visiting hours: Watch videos about a selection of museum artifacts: •ChuckWilliamsCulinaryArtsMuseum Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series. ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, n

The Chuck Williams Culinary Arts Museum, located at the Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artifacts from the Williams Sonoma Founder’s personal collection. The exhibit includes a collection of terrines, dating from the 1700s through the 1900s. A terrine refers both to the dish it’s baked in, and to the dish itself. The literal translation of “terrine” in French is "large earthenware pot.” Terrine dishes were frequently crafted in the likeness of animals, meant to depict the main ingredient contained within the terrine itself, with shapes ranging from lambs, boars or pigs, ducks, geese, and other game birds. The museum’s French Covered Hare Paté Terrine, dates from 1790-1830, and was used to serve Terrine Au Lapin, or rabbit terrine. Learn more about the museum and visiting hours: Watch videos about a selection of museum artifacts: •ChuckWilliamsCulinaryArtsMuseum Special thanks to Williams Sonoma Inc. Corporate Archives for sharing

The Chuck Williams Culinary Arts Museum, located at the Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The exhibit includes a collection of early examples of food choppers. One hundred years before food processors became ubiquitous in American home kitchens, there were ingenious hand-cranked food choppers to help cooks cut meat and vegetables. Examples from our collection include the Starrett meat and vegetable chopper from 1877, as well as the cast iron and steel Enterprise Vegetable Slicer made in Philadelphia between 1876–1900. We owe a debt of gratitude to these ingenious creations for paving the way for the convenient food processors we enjoy today. Learn more about the museum and visiting hours: Watch videos about a selection of museum artifacts: •ChuckWilliamsCulinaryArtsMuseum Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in thi

The Chuck Williams Culinary Arts Museum, located at the Culinary Institute of America at Copia, in Napa, CA, houses more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The exhibit includes a collection of copper water urns. By the end of the 18th century, in the homes of the upper and the middle classes of England, no dining room was complete without a silver or copper urn. They were used to hold clean water for drinking, or to hold ice or ice water for chilling foods, which were to be served cold during a meal. Copper urns ranged in style, from purely functional to imposing and decorative Neoclassical designs. Learn more about the museum and visiting hours: Watch videos about a selection of museum artifacts: Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series. ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Cu

The Chuck Williams Culinary Arts Museum, located at the Culinary Institute of America at Copia, in Napa, CA, houses more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The exhibit includes a variety of porcelain cow creamers dating from the 1870s through the 1970s. The collection’s early examples of cow creamers are quite realistic, depicting lifelike cows with intricate, hand-painted features. During the Victorian era, cow creamers took on a more quirky aesthetic, with exaggerated expressions or humorous poses. In the 1900s, a more modern aesthetic took hold, as we can see in the museum’s simple white Apilco cow creamer. Chuck Williams discovered this cow creamer during a trip to France in 1960, and began selling them in his Williams Sonoma store to great success. In fact, he is credited with starting a white cow creamer fad across the United States. Learn more about the museum and visiting hours: Watch videos about a selection of museum artifact