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!
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.
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.
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.
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.