Archived News
A Night Out for Cooking Couples Can Be More Than Just Cooking
Boston Globe Correspondent Darry Madden recently attended a Cooking Couples Cook Tapas class in The CSCA's Recreational Department. Focusing on the experience of many couples in the class and the ambiance of the "couples cook together" theme, Madden's article appeared in the Food Section of the Boston Globe on October 17, 2007. The article featured chef instructor Hong Xue '04.
Read the article: Pairings in the Classroom, Couples Can Have a Night Out and A Cooking Lesson at Culinary School.
To register for a Recreational cooking class, link to the CSCA Recreational Calendar.
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Weekly Dig Reports on Sushi Class in Back to School Issue
For many, September heralds new beginnings rather than January. It could be that the back-to-school mindset with new blank notebooks and empty binders evokes the chance to start over more so than the numbing chill of New Year's Eve. To give the new college crowd a head's up on the areas surrounding their respective campuses, the Weekly Dig published a Back To School Edition on September 5, 2007. Although the focus of the spread was four-year schools, reporters wrote about fun schools and class offerings, including the Recreational Program at The Cambridge School of Culinary Arts. The article featured chef instructor Hong Xue '04 and our Sushi class.
Read what the Weekly Dig had to say about the Sushi class at CSCA
To register for a Recreational cooking class, link to the CSCA Recreational Calendar.
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Joanne Chang Faces Off with Bobby Flay on Throwdown
Joanne Chang, the owner of Flour Bakery and Café and member of The CSCA's Program Advisory Committee, has received many kudos for her Sticky Bun recipe. Sold out on most mornings, the sticky buns, dripping with rich caramel and loaded with toasted pecans and cinnamon, are good enough to convert die-hard donut aficionados. Made with brioche dough, these buns were the star of a recent Throwdown with Bobby Flay episode aired on the Food Network. Chang, thinking she was to be featured on an upcoming show "Science of Sweets" ended up competing against Flay in the bun-off.
Joanne Chang's Sticky Bun recipe
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Reconstructed BLT Wins Second Place in Florida Tomato Recipe Contest
Judges for the Florida Tomato Committee's 2007 "Best of the Best" Recipe Contest recently announced the top four winners for the US and Canada. John Hannon, a June 2007 graduate of The CSCA's Professional Chef's Program, received second place in the contest for his "Reconstructed BLTs." Hannon received a $1000 cash prize and national publicity for his effort
John competed against culinary student entries from schools across the United States. Entries were judged on taste, appearance, originality, ease of preparation, and the importance of tomatoes in the dish. The committee plans to publish the recipes to promote the use of Florida tomatoes. John's name will appear with his recipe. An article about the recipe contest was featured in the July 3 issue of The Produce News.
Selected to represent The CSCA during a student competition held at the School in March, Hannon created a pecorino-Romano and panko crusted slice of Florida tomato, topped with sun-dried tomato aioli, crispy pancetta, diced tomato, and basil. CSCA chef/instructors judged the student entries based on the criteria established by the Florida Tomato Committee for recipe submission, choosing Hannon's dish over a handful of student submissions. Student contestants were encouraged to use fresh tomatoes as the central ingredient in an appetizer, salad, main dish, side dish, sandwich, and baked goods.
Hannon is the second CSCA student to place in the Florida Tomato Committee "Best of the Best" Recipe Contest. April Beané '05, graduate of the Professional Chef's Program, also received a second place for her "Fiesta Shrimp and Tomato Gazpacho with Mango-Tomatillo Salsa" in 2005.
The judging panel for the national contest included Rob Bleifer, executive chef at the Food Network; Nancy Burgos, a food consultant with JC Food Consulting in New York City; Scott Campbell, a chef and consultant; Molly Gise, an editor of a national food publication; Chef Alex Guarnaschelli of Butter Restaurant in New York City; Jason Stemm, senior account manager at Lewis & Neale Inc., the public relations firm in Manhattan that hosted the event; and Joanne Hayes, Claire Lewis, and Janet Budhram, recipe testers and developers, and test kitchen assistants at Lewis & Neale.
The winners of the contest are as follows:
- First Place: "Tomato Bisque with Goat Cheese Flans and Fresh Compote" by Jared Braithwaite, Culinary Institute of America
- Second Place: "Reconstructed BLTs" by John Hannon, The Cambridge School of Culinary Arts
- Third Place: "Spicy Grilled Steak with Fresh Tomato Relish" by Brian Radford, American River College
- Fourth Place: "Pasta Filled Tomato Bowl" by Michael Goller, Le Cordon Bleu College of Culinary Arts
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CSCA PAC Member Competes on Food Network Challenge
Jörg Amsler, member of The CSCA Program Advisory Committee (PAC) and owner of Truly Jörg's Patisserie in Boston, recently competed in the Extreme Cake Challenge on Food Network's Challenge series. Amsler, along with three other contestants designed cakes incorporating moving parts, pyrotechnics, advanced sugar work, and extreme height. Contestants were encouraged to design the 'most radical cake ever.' Judged by the 'Ace of Cakes' Duff Goldman and his crew from Charmed City Cakes, Amsler and his assistant Peter Ungár designed a Swiss Army Knife cake with moving rolling pins, butcher knives, egg beaters, and torches. The winner of the competition took home $10,000.
Other competitors included Michelle Garcia, chef/owner of the Bleeding Heart Bakery in Chicago; Stephen Maronian, chef/co-owner of Sweet Lisa's Exquisite Cakes in Greenwich, Connecticut; and Elisa Strauss, owner of Confetti Cakes in New York City.
Amsler's assistant Peter Ungár is a purchasing assistant at The CSCA and is an instructor in The CSCA's Recreational Program.
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The CSCA Stirs Up Passion in the Kitchen with Cooking Couples Classes
Stuff@Night, one of Boston's glossy guides to nightlife and food, recently featured The CSCA's Cooking Couples Classes in its "Sex" Issue, July 3-16, 2007. Sean Leonard, director of the School's Recreational Program, says the Cooking Couples classes are the most popular of the adult cooking offerings. Although he noted that the classes focus on cooking techniques rather than sparking romance between the couples, "It's a fun night for couples; a perfect option for a group of friends to spend a Saturday night out," Leonard said. "The great thing about the classes is that any pairing of couples are welcome from married to same sex to roommates to siblings."
The CSCA began offering the original Cooking Couples cooking class in 2003, focusing on dishes featuring gastronomic "aphrodisiacs" such as chocolate, oysters, champagne, asparagus, and figs. Today, the Cooking Couples series offers classes devoted to Spanish, French, Italian, Asian, and Vegetarian cuisines. To register for a Cooking Couples class, link to The CSCA Recreational Calendar.
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La Chaîne des Rôtisseurs Present Will Kerr with Young Professional Award
Harold Turin, local commandeur of The L'Académie Brillat-Savarin and La Chaîne des Rôtisseurs, presented Will Kerr with the Young Professional Award during The Cambridge School of Culinary Arts graduation ceremony on Saturday, June 23, 2007. Kerr received the award for his passion for food, impeccable skills, and for his dedication and patience while helping fellow students.
"Winning the Young Professional Award from Chaîne des Rôtisseurs was a great honor and certainly something I am very proud of," said Kerr. "It's also a challenge, I feel responsible now to uphold the integrity of the award and do something really great with my life."
A graduate of The CSCA's Professional Chef's Program, Will earned honors in the laboratory segment of the curricula. He was also selected to represent the School at the 22nd Annual Anthony Spinazzola Gala in February 2007, at which he and five other students worked with Roy Yamaguchi of Roy's Restaurants to design and prepare a dish for the event. As a student, he worked as a prep and line cook under Chef Jody Adams at Rialto in Cambridge, Massachusetts. Prior to attending The CSCA, Will worked at The Other Side Café as a prep cook and training supervisor. Will recently relocated to Charlotte, North Carolina, to pursue a career in the food industry.
L'Académie Brillat-Savarin is a branch of the international gastronomic society La Chaîne des Rôtisseurs. The purpose of Brillat is to uphold and popularize regional cuisines and support young culinaires through awards and contests. The Académie Brillat-Savarin has become the preeminent honor society for students in the culinary arts.
The Académie first bestowed the Young Professional Award to a CSCA graduate in 2005. Matthew Love, graduate of the Professional Chef's Program in June 2005, was the first recipient. Also in that year, Roberta Dowling, CCP, director of the School, was named Conseiller to the L'Académie Brillat-Savarin and La Chaîne des Rôtisseurs. Eunice Feller, owner of Bread and Chocolate Bakery Café, Newtonville, Massachusetts, received the Young Professional honor in June 2006. This is the third consecutive year that the Académie has presented the Young Professional Award to a graduating student of the Cambridge School of Culinary Arts.
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Bread and Chocolate Bakery Café Voted "Best Bakery"
The TAB Newspapers recently released their Reader's Choice Awards of local and regional businesses. Bread and Chocolate Bakery Café, owned by CSCA alumni Eunice Feller '06, was voted Best Bakery in Newton and the Regional Favorite for the entire Metrowest area, including Watertown, Wellesley, Needham, Dover, Sherborn, Roslindale, and Roxbury. "It was a big surprise," said Feller. "We are thrilled that the community has embraced the business as much as it has."
Feller opened the business in August 2006 with her husband Steve. The bakery café features European and American inspired pastries, tarts and cakes along with buttery croissants, scones, sweet and savory muffins, gooey sticky buns and aromatic cinnamon buns for breakfast and a variety of sandwiches, soups, and salads for lunch.
A graduate of the Professional Chef's Program, Feller received the prestigious Young Professional award from the L'Académie Brillat-Savarin and La Chaîne des Rôtisseurs in June 2006. She earned a BFA from Otis Parsons College of Art & Design and an MFA from the Claremont Graduate University.
Bread and Chocolate received the "Best of the New" award from the Boston Globe Magazine in January 2007 and was noted for its decadent chocolate treats by the Girl's Guide to City Life in March 2007.
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Alumni Association Awards May Kit Scholarship
Paulette Amado, a student in the May 2007 Culinary Certificate Program, received the May Kit Scholarship from the Alumni Association, which was announced at the Third Annual Alumni Cookout in June. Awarded by the Alumni Board of Directors, the scholarship covers the cost of a student's equipment kit, which contains knives, uniform, apron, measuring spoons/cups, pastry bag/tips, thermometers, and other culinary essentials.
Paulette has dreamed of working in the culinary arts since she was a young girl in her home country of Guatemala. "I spent lots of time in my mother's kitchen learning and preparing her recipes," said Paulette. "I remember having my own little kitchen play set and my mom giving me little pieces of food to pretend I was cooking."
The Amado family moved to the United States when Paulette was 12. She began working when she was 13 to help support her family. During high school, she entered the Careers through Culinary Arts Program (C-CAP) at the Anthony Spinazzola Foundation. She received the C-CAP scholarship, which covers the cost of tuition at CSCA toward the Professional Chef's Program, into which she will transfer at the conclusion of the certificate program in August. She currently works two part-time jobs to help contribute to her family's expenses and to pay education costs not covered by the C-CAP funds.
"As a motivated young woman working to reach her goals," said Toni Elka, program director of the Culinary Apprentice Program at the Spinazzola Foundation, "I've been impressed with Paulette's sweetness, her intelligence, and her resolve to succeed in the face of significant financial obstacles. She deserves the kit scholarship."
To help offset the expenses of a culinary education, the CSCA Alumni Association established the Kit Campaign Scholarship fund in 2005. The Board of Directors contacted graduates of the School with the mission to raise funds to award small scholarships to cover the cost of the equipment kits, a necessary component to the culinary education. Since the inception of the campaign, 13 students have received the scholarship.
To be considered for the Kit Scholarship, the Admission’s Review Committee recommends incoming students who meet the scholarship criteria to the Alumni Board’s Scholarship Committee. The Committee in turn chooses the recipients after reviewing the applicant’s personal statement and letters of reference. The Kit Campaign Scholarship deadline for September 2007 admissions is August 15, 2007.
Contributions to the Alumni Association for the Kit Campaign Scholarship are accepted throughout the year. To donate to the Kit Campaign, please contact Christine Savastano Manzi at alumni@cambridgeculinary.com.
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Delicious Desserts Takes Best Wedding Cake Second Consecutive Year
Delicious Desserts of Falmouth, MA, owned by Lisa Raffael, was named the A-List Best Wedding Cake by CBS Channel 4 for the second consecutive year. Raffael, a graduate of The Cambridge School of Culinary Arts, has designed, baked, decorated, and delivered more than 1100 wedding cakes since she opened Delicious Desserts in 1993.
The A-List contest was hosted by CBS4Boston.com and CityVoter. The contest tallied more than 100,000 votes for the 1300 Boston area businesses nominated.
Next month, Raffael competes in a Celebrity Cake Decorating contest in Nashville, which will benefit the T.J. Martell Foundation. Raffael and country singer Troy Gentry, part of the duo Montgomery Gentry, will design and decorate the "Ultimate Country Song" cake themed after one of Gentry's hit songs.
Raffael's accolades include a wedding cake featured in Bride’s Magazine September/October 2003 issue, which led to publication in the book The Perfect Wedding Details by Maria McBride. In May 2005, Raffael was invited by Bride’s Magazine to participate in the Cake Walk at Grand Central, an event that highlighted the top 50 wedding cake designers in the country. She appeared on the Food Network's Challenge program twice, earning third place on the Ultimate Wedding Cake Challenge and second on the Celebration Cake Challenge.
The A-List contest focused on 100 categories of businesses, ranging from arts and entertainment, beauty, auto, fashion, health and fitness, gifts, sporting goods, cheap eats, specialty food and drink, and weddings. Raffael’s Delicious Desserts competed against 22 of the Boston area’s wedding cake businesses. For a complete list of A-List winners, visit www.cbs4boston.com.
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The CSCA Announces New Program Advisory Committee Members
Four of the Boston area's top chefs and pastry chefs have joined The CSCA Program Advisory Committee. The CSCA Program Advisory Committee (PAC) was established to periodically evaluate course programs and curricula and to provide guidance and expertise to ensure that the School is offering students an educational experience that will equip them to meet and exceed the needs of the industry. Four notable culinary leaders from the Boston area recently joined the committee: Jörg Amsler, Truly Jörg’s Patisserie; Tony Maws, Craigie Street Bistrot; Joanne Chang, Flour Bakery and Café; and Jasper White, Jasper White’s Summer Shack.
They join current PAC members Steve DiFillippo ’84, Davio’s and Avila; Christopher Hurley ’98; Tracey Janney-Byrne ’93, founder Biga Breads; Ellen Kaplansky ’97; Eva Katz ’89 of Cook’s Country; John Kennedy ’02; Peter & Colleen McCarthy, EVOO and ’Za; Ana Sortun, Oleana; Pete Sueltenfuss ’01 of Green Street Grill; and Jean Terranova ’03, Aunt Jeannie’s.
Jörg Amsler was born in Schaffhausen, Switzerland. He attended pastry school in Zurich and completed a five-year apprenticeship (four years in pastry and one in chocolate) at Konditorei Rhor, an elite Swiss bakery. Diploma in hand, Amsler moved to Montreal for a position with the Beaver Club Restaurant in the Queen Elizabeth Hotel. After winning several prestigious pastry honors in Canada, he was asked to teach at the Culinary Institute of Quebec. In 1988, Amsler traveled around the world three times as the youngest executive pastry chef for the Royal Viking cruise line. Passengers awarded Amsler’s desserts and pastry displays the highest marks the pastry department had ever scored prior to his tenure. After leaving Royal Viking, Amsler interned with Master Chef Paul Bocuse in Lyon, France. In 1990 the pastry wiz moved to the United States and spent the next ten years working on the West and East Coasts. By 2000, Amsler was ready to strike out on his own, opening Truly Jörg’s patisserie in Chelsea, Massachusetts. It was an instant success, out-growing the original space within a year. Amsler closed the Chelsea operation when his larger Saugus bakery, north of Boston, opened in 2001. In August 2006, Amsler opened another Truly Jörg’s outlet, with retail only, in a small café space in downtown Boston.
Joanne Chang was an honors graduate of Harvard College with a degree in Applied Mathematics and Economics. She left a career as a management consultant to enter the world of professional cooking. She started as garde manger cook at Boston’s renowned Biba restaurant, worked for a year assisting the owner/head baker of Bentonwood Bakery in Newton, and in 1995 was hired as pastry chef at Rialto restaurant in Cambridge. Joanne moved to New York City in 1997 to work in the cake department of the critically acclaimed Payard Patisserie and Bistro. Returning to Boston a year later with dreams of opening up her own pastry shop, she brought her French and American training to Mistral where she was the pastry chef until summer of 2000. In 2000, she opened Flour Bakery and Café in Boston’s South End. Flour features breakfast pastries, breads, cakes, cookies, and tarts as well as sandwiches, soups, and salads. Flour has been featured in Gourmet, Food and Wine, the New York Times, Conde Nast Traveler, Lucky Magazine, and Boston Magazine and has received numerous Best of Boston awards.
Chef Tony Maws opened Craigie Street Bistrot in 2002, with the goal of combining the philosophy and style of the Parisian bistrot moderne culinary movement with local and organic ingredients from New England. His unique approach to cuisine has earned him widespread national acclaim, including being named as one of America’s top 10 new chefs by Food & Wine Magazine and Boston’s best up-and-coming chef by Boston Magazine. He has also been featured in Travel & Leisure Magazine, Gourmet Magazine, the Boston Globe and numerous other publications. Tony has appeared on NBC’s Today Show and Fox News and has cooked at culinary events in locations as diverse as Singapore and Aspen, Colorado.
Jasper White is a true culinary legend, having presided over some of Boston’s venerable hotel kitchens including The Copley Plaza, The Parker House, and The Bostonian Hotel. These three hotels were the core of a Renaissance in the Boston restaurant scene at that time, but it was at the Bostonian Hotel in 1982 that Jasper and Lydia Shire together introduced Boston to contemporary American cooking. Jasper’s extensive research into the historical and cultural aspects of New England foodways, as well as his more than 30 years of cooking experience, have made him a trusted authority on New England foods, especially seafood. In 1983 Jasper opened Jasper’s Restaurant on Boston’s historic waterfront. Both chef and restaurant received numerous awards and were featured extensively in national and local media. In opening his own restaurant, Jasper led a whole new generation of innovative Boston chef/proprietors, many of whom have gained national prominence. In May 2000, he surprised people who thought he was inextricably linked to fine dining when he opened Jasper White’s Summer Shack in Cambridge, Massachusetts. Where Jasper’s Restaurant had been quietly elegant and formal, Summer Shack is a loud, energetic clam shack that seats more than 300 people, in five separate seating areas. While the ambiance has changed, the quality has not. Jasper’s mission is to demonstrate that fine food doesn’t have to be “haute” or elegant. Summer Shack has become a Mecca for seafood lovers, with four locations. From its inception, the Summer Shacks have received enthusiastic reviews from local and national press, including the 2001 James Beard Award Nomination for Best New Restaurant.
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CSCA Alumni Lisa Raffael Competes in Ultimate Country Song Cake Decorating Competition
Lisa Raffael, owner of the award-winning Delicious Desserts in Falmouth, MA, competed in the Celebrity Cake Decorating Competition on July 1 to benefit the T.J. Martell Foundation. The decorating competition was part of the festivities surrounding the National Pastry Team Championship on July 2 and 3 at the Gaylord Opryland Resort. The championship was produced through Carymax, LLC, a New York-based culinary event production company that brings together the most talented pastry chefs in the US.
Country music celebrities Troy Gentry and Eddie Montgomery of Montgomery Gentry, Aaron Tippin, Julie Roberts, Dean Sams and Michael Britt of Lonestar, and other country music stars were paired with some of the country's top cake designers. Joining Lisa in the competition were Norman Davis, Martin Howard, Bronwen Weber, Michelle Bommarito, and Juanita Lane.
Each celebrity cake decorating team included a country music recording artist who was teamed with their spouse, mom, or band member and a professional cake decorator. There were six teams that competed in a three-hour time frame to create the "ultimate country song" cake modeled after one of the celebrities' top hit songs. Two awards were given to the teams that create the best cakes. The Best of Show award was judged by members of the media and the People's Choice Award was judged by consumers chosen in the crowd the day of the competition.
Lisa was paired with Troy Gentry, half of the duo Montgomery Gentry. The pair, along with Gentry's wife Angie, created a cake to the tune "Something to be Proud Of."
The winner of Best of Show was country crooner Julie Roberts and pastry chef Martin Howard, who designed a cake after Roberts' hit "Men and Mascara." Audience participants rallied to award the People's Choice to Aaron Tippin and Norman Davis, who helped Tippin and his wife Thea decorate a cake for the song "There Ain't Nothing Wrong with the Radio."
A graduate of The CSCA's Professional Chef's Program in 1992, Lisa worked at Davio's Restaurant as an assistant pastry chef and opened Delicious Desserts in 1993. She also consulted with the Windfall Market in the launch of its bakery department. Not your average cupcake baker, Lisa continued to study her love of all things pastry at The Culinary Institute of America in Hyde Park, New York, and trained under the guidance of Norman Love, Worldwide Corporate Pastry Chef of the Ritz Carlton Hotels. More recently, Lisa studied at The International School of Confectionary Arts in Gaithersburg, Maryland, with Colette Peters, internationally acclaimed cake designer and best selling author.
Lisa competed twice on the Food Network Challenge program, competing in the Ultimate Wedding Cake Challenge and the Celebration Cake Challenge, placing third and second, respectively. One of her specialty wedding cakes was featured in Bride’s Magazine September/October 2003 issue, which led to publication in the book The Perfect Wedding Details by Maria McBride. In May 2005, Raffael was invited by Bride’s Magazine to participate in the Cake Walk at Grand Central, an event that highlighted the top 50 wedding cake designers in the country. Delicious Desserts was named by CBS Channel 4, Boston, as its A-List Best Wedding Cake 2006 and again in 2007.
Lisa's website is www.deliciousdesserts.net
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CBS4Boston.com Announces Boston's 2007 A-List Nominees
More than a dozen CSCA alumni and program advisory committee members (PAC) have been nominated in the CBS 2007 Boston's Best A-List contest.
CBS4Boston.com is hosting its A-List contest where consumers, not editors, determine the best local businesses. The website features more than 2000 of Boston area's businesses in various categories. Below is a list of alumni and PAC businesses plus the nomination categories. Be sure to visit CBS4Boston.com to cast your vote today!
Alumni-Owned Businesses
- Wedding Cake
Delicious Desserts, owned by Lisa Raffael '92 (winner of the 2006 A-List Best Wedding Cake) - Wedding Caterer
Capers Catering, owned by Emma Roberts '93 - Great Meals, Italian Restaurant
Davio's, owned by Steve DiFillippo '84 - Great Meals, Italian Restaurant
La Morra, owned by Josh Ziskin '95 - Great Meals, Mediterranean Restaurant
Avila, owned by Steve DiFillippo '84 - Best Bakery
Bread & Chocolate Bakery Cafe, owned by Eunice Feller '06
CSCA Instructor-Owned Businesses
- Great Meals, Romantic Restaurant
The Elephant Walk, co-owned by Gerard Lopez, CSCA chef instructor
Program Advisory Committee Members
- Great Meals, New American Restaurant
EVOO, owned by Peter & Colleen McCarthy, CSCA Program Advisory Committee Members - Great Meals, Mediterranean Restaurant
Oleana Restaurant, owned by Ana Sortun, CSCA Program Advisory Committee Member - Great Meals, French Restaurant
Craigie Street Bistrot, owned by Tony Maws, CSCA Program Advisory Committee Member - Best Bakery
Flour Bakery and Cafe, owned by Joanne Chang, CSCA Program Advisory Committee Member - Best Desserts
Truly Jorg's Patisserie, owned by Jorg Amsler, CSCA Program Advisory Committee Member - Cheap Eats, Pizza
Za, owned by Peter & Colleen McCarthy, CSCA Program Advisory Committee Members
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Winter 2007 Kit Scholarships Awarded to Two Students
A student each from the Professional Chef's Program and Professional Pastry Program received the Winter 2007 Kit Scholarship. Awarded by the Alumni Board of Directors, the scholarship covers the cost of a student's equipment kit, which contains knives, uniform, apron, measuring spoons/cups, pastry bag/tips, thermometers, and other culinary essentials.
Winners of the Winter 2007 Kit Scholarship are Michele Mulligan and Sarah Sullivan.
Michele Mulligan, a student in the Professional Chef's Program, decided to follow her passion for cooking after an eight-year-long career in the financial and legal industries. Combining the skills she learned while working with mutual funds, Michele brings a level of dedication, focus, and ambition to the classroom. "Most happy in the kitchen," Michele hosts dinner parties for friends and colleagues on a regular basis and attends wine and food pairings to expand her personal knowledge on pairings. By attending CSCA, Michele says that she is one step closer to her dream of pursuing a career of culinary excellence.
Former Staff Sergeant in the US Air Force, Sarah Sullivan is a student in the Professional Pastry Program. Sullivan spent four years in the Air Force and was stationed in Baghdad for five months. While stationed in Iraq, Sarah volunteered to be the troop birthday coordinator, creating a taste of home for her fellow airmen. For her dedication to her troop, she was honored by receiving a Thanksgiving phone call from US President George W. Bush in 2005. As a student in the Professional Pastry Program, Sarah hopes to receive the training needed to pursue her lifelong dream of owning a bakery specializing in wedding and specialty cakes.
To help offset the expenses of a culinary education, the CSCA Alumni Association established the Kit Campaign Scholarship fund in 2005. The Board of Directors contacted graduates of the School with the mission to raise funds to award small scholarships to cover the cost of the equipment kits, a necessary component to the culinary education. Since the inception of the campaign, eight students have received the scholarship.
To be considered for the Kit Scholarship, the Admission’s Review Committee recommends incoming students who meet the scholarship criteria to the Alumni Board’s Scholarship Committee. The Committee in turn chooses the recipients after reviewing the applicant’s personal statement and letters of reference. The Kit Campaign Scholarship deadline for May 2007 admissions is May 1, 2007.
Contributions to the Alumni Association for the Kit Campaign Scholarship are accepted throughout the year. To donate to the Kit Campaign, please contact Christine Savastano Manzi at alumni@cambridgeculinary.com.
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Boston Globe Magazine Names Bread and Chocolate Bakery Café "Best of the New"
For three years Boston Globe Magazine has recognized new food businesses and people in the Boston area, including restaurants, bakeries, lounges, and new food products. Ranging from burgers to organic greens to ethnic foods to ethereal confections, the column celebrates 94 "Best of the New" must trys.
In the "Sweet Somethings" category, Eunice Feller's Bread and Chocolate Bakery Café was noted for its "tastes normally found only in Paris." The Magazine mentioned Feller's Triomphe, Chocolate Mousse Tort, Pecan Sticky Buns, and the wildly popular Doughnut-Muffins. Bread and Chocolate's lunch service also received a nod for the Tuna and Chicken Pesto Sandwiches on fresh Ciabatta rolls.
The cover of the Magazine features Bread and Chocolate's Black Forest Cupcakes.
Eunice is a graduate of the June 2006 Professional Chef's Program and received the prestigious La Chaîne des Rôtisseurs Young Professional Award from L’Académie Brillat-Savarin. Her pastry chef is Joyce Ho, a graduate of The CSCA's Professional Pastry Program, June 2006.
Former "Best of the New" recipients include Tony Bettencourt '01 of Tomasso Trattoria and Enoteca in 2005.
Bread and Chocolate Bakery Café
108 Madison Avenue
Newtonville, MA
617.243.0500
www.breadnchocolate.com.
Read about Bread and Chocolate Bakery Café and other winners of the Boston Globe Magazine's "Best of the New."
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CSCA Participates in 22nd Annual Spinazzola Gala
Students from The Cambridge School of Culinary Arts participated in the 22nd Annual Anthony Spinazzola Gala Festival of Food and Wine on Friday, February 9, 2007. More than 180 restaurants, culinary schools, and wineries participated in the event. Each year, culinary students from area schools are paired with a guest chef to prepare a dish for the event. This year the School was paired with Roy Yamaguchi of Roy's Restaurants based in Honolulu, Hawaii. Chef Roy and his team David Abella and Lorin Watada worked with CSCA students to prepare 900 servings of Roy's signature dish, the Lakanilau Roll with Asparagus, Snowcrab, and Kobe Beef.
The CSCA table was decorated with fruit and vegetable
carvings by Hong Xue '04 and a lighthouse ice carving by
Craig Mcconnell, seminar instructor at CSCA.
Professional Chef's students participating were Deb Flohr, Ryan Flisher, Kerry Shea, Will Kerr, Kim Foster, and Tzu-i Chuang. David and Lorin worked with the group in the kitchens of the School for several hours before attending the event.
Once the team arrived at the Seaport World Trade Center, Chef Roy hosted an informal luncheon with the students, where he discussed his culinary philosophy, background, and experiences.
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