Ready...Set...Bake! If you love The Great British Baking Show, you will love CSCA's British Baking classes. Let's take a peek!
recreational
From Gala to Pink Lady, Macintosh to Fuji, the apple is a September staple. Apples can be delicious in any dish—sweet or savory. We will look at some great recipes using this beloved ingredient. After all, tis the season for apples!
You know our chefs from their classes, recipes, and competitions, but do you know the people behind the chef coats? Our new series will introduce you on a more personal level. Let’s get to know what motivated them to get into gourmet gastronomy — how did the culinary life choose them?
First up, Chef Anthony Haley.
For all that food does for us, we have to shine a light on its creators — all the people working in kitchens, past, present, and even those aspiring to be in the future. We want to say thank you!
Let’s get outside! It’s that time again. We want to eat seasonal treats but we don’t want to be cooped up in the kitchen, working over a hot stove all day. There is a way to achieve the fresh flavors of summer without sweating for it.
Spring is in full swing! There’s a feeling of warmth and joy in the air (after an always too-long winter) which is often reflected in the food we prepare and the drinks we consume. One such drink that springs to mind is a refreshing cup of tea.
Corned Beef and Cabbage isn't the only game in town! With these exciting recipes, you won't need the luck of the Irish to take your St. Patrick's Day feast to another level.
Ok, so, making macarons is more than a 3-step process, but we will break it down for you...with Chef Sarah Cravedi leading the way.
Why do we have such an affinity for soup? Many things come to mind, but the first reason soup speaks to us, is because of its ability to transport you to a different time and place.
Bûche de Noël. This fancy-sounding Christmas cake may seem intimidating at first glance, but as that old French saying goes, “It’s not that difficult!”. Ok, that’s not a real phrase. BUT with the help of a friendly CSCA Chef Instructor, it really isn’t!