Allergen Statement

At Cambridge School of Culinary Arts, we prioritize the safety and well-being of our students, staff, and guests. Please be aware that our kitchens and classrooms handle a wide variety of ingredients, including but not limited to:

• Common Allergens: Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame
• Other Potential Allergens: Gluten, sulfites, mustard, and other food sensitivities

While we take precautions to prevent cross-contact, our facilities are not gluten or allergen-free, and we cannot guarantee the complete absence of allergens in any dish or product prepared on-site.  In addition, we are not a kosher kitchen.

Students and guests with food allergies or sensitivities should take appropriate precautions and inform instructors of any specific concerns before participating in hands-on activities or tastings.

By enrolling in courses or attending events at Cambridge School of Culinary Arts, you acknowledge the potential risks associated with food allergens and agree to participate at your own discretion.