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.