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Hello,
 Welcome
to The Cambridge School of Culinary Arts Web site! In 1974, I decided to
share my passion for food and cooking by offering occasional cooking
classes out of my home. As the response for classes soon grew larger
than my kitchen, I decided to find a suitable space and opened The CSCA.
While
other culinary schools focus on institutional cooking and the
mass-production of chefs, The CSCA puts the emphasis on the fundamentals
of cooking set forth by Antoine Carême, the master of High or grande
cuisine, and Auguste Escoffier, the father of classical cuisine.
At
The CSCA we recognize our students for the individuals they are and
encourage them to nurture those unique, hidden talents that they may
possess. Graduates of The CSCA are not restricted to foodservice
operations. Many of our graduates have gone on to excel at food writing,
food styling, and consulting. Naturally, a number of our students have
opened successful restaurants, patisseries, and catering businesses
renowned for their quality food, service, and detailed presentations.
Although the young student with a love for food and learning is welcomed
at the CSCA, our intensive program is geared toward the schedule and
lifestyle of mature students who, disenchanted with their current
lifestyle, wish to finally fulfill their dream of pursuing culinary
excellence.
So,
please visit our web site, and feel free to
e-mail me any
questions you may have about the CSCA.
Bon appétit!
Roberta L. Dowling,
CCP
Executive Director |
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