No need to break down over breaking down a chicken! It's quicker and easier than you think!
A classic combo we have come to know and love (especially in New England) is the lobster and its roll.
If you’re hosting, you’ve got enough stress without worrying about what to serve your guests. And if you’re a guest, you don’t want to bring the same bag of chips as everyone else. Time to think outside the "bag"
It’s a sizzling combination of cooking, summer fun, and spending quality time with our friends and family. Some of us aren’t the most experienced grillers, however, so we looked to a couple of our favorite chefs for advice.
Welcome to your new obsession - decorating cakes. It’s a hard skill to master, but once you do, the sky’s the limit.
For some of our students, the pandemic was a catalyst to follow their dreams, a lit up billboard directing them forward to seize upon an opportunity. “The pandemic provided an opportunity for me to change careers, something I had been looking to do for several years.”
The only way to truly have diverse cuisine, is to have diverse kitchens. So not just during Women's History Month, but all year long, we have to lift up women chefs and celebrate how much work they have put in to become what they are today - culinary forces to be reckoned with!
On February 11, 2020 CSCA proudly presented donation checks for $6,250 to Women’s Lunch Place and $6,250 to Community Cooks for a total donation of $12, 500!!! Thank you to the CSCA Community for all of your support!
Learning a new skill and bonding over your failures AND successes is truly a unique and wonderful experience, not to mention…it’s FUN!
Adam Simha is the Owner and Knife Maker at MKS Designs. We reached out to ask him about his journey and experience in the industry to date.
Is culinary school right for you? If so, we think life is too short to ignore your passions! Ignite them today at CSCA if you have the opportunity.
Melissa Lee graduated from the Certificate Pastry Program in 2014 and has been teaching for the last 3 years. We reached out to ask her about her journey and experience in the culinary industry to date.
On Thursday, June 27th, at a graduation ceremony at at Hotel Marlowe, we said au revoir to 22 graduating students across our four professional and certificate programs.
Chefs Jerrod Perry and Sean Leonard took part in a friendly Ultimate Food Rescue Challenge to demonstrate that recovered (and at times ugly) food tastes great when treated with a little bit of creativity and a lot of heart.
Chef Adam Shutes is joining us from Boston Cheese Cellar to make and taste a variety of fresh and aged cheeses at several upcoming Cheesemaking and Tasting classes. Adam has been behind Boston Cheese Cellar in Roslindale since 2015. We reached out to learn more about his experiences, expertise, and favorite cheese pairing.
On Sunday, June 2nd, CSCA alum & Viale Chef Owner Greg Reeves (Professional Chef's Program class of 2003) welcomes two CSCA second semester CSCA students to “take over” the Viale Kitchen.
On Saturday, May 11 from 10am - 12pm, CSCA sold Mother's Day themed sweets at an open house at our school to benefit Boston Bakes for Breast Cancer.
CSCA Alumni Tony Messina of Uni and Karen Akunowicz of Fox & the Knife took home the 2019 Best Chef: Northeast and 2018 Best Chef: Northeast James Beard Awards respectively.
Check out our top tips and come in for our new Cake Decorating with Fondant Workshop or stick with buttercream in a Cake Decorating 101 Workshop.
Sean Leonard always wanted to be in the culinary world. He accepted a position at CSCA in 2000 managing the Recreational Program and grew the program to encompass all it is today!