The CSCA Hosts 6th Annual Holiday Bake Sale to Benefit Lovin' Spoonfuls
Helping the hungry in Massachusetts can be as easy as pie. The Cambridge School of Culinary Arts hosts its 6th Annual Holiday Bake Sale to benefit Lovin' Spoonfuls, a food rescue, on Saturday, December 10th, from 10:00am to 3:00pm.
Students, alumni, and chef instructors from The CSCA will bake hundreds of items for the sale, including gingerbread houses, decorated cookies, bar cookies, candy, cheesecake, breads, Yule logs, cupcakes, croissant, coffee cakes, and Hanukkah treats. All proceeds from the sale will be donated to Lovin' Spoonfuls, a non-profit organization that facilitates the recovery and distribution of perishable and unserved foods that would otherwise be thrown away and wasted.
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The CSCA Hosts Book Signing for Erin Byers Murray CCP '08
The CSCA welcomes author Erin Byers Murray to its Celebrity Chef Series. Erin is the author of SHUCKED: Life on a New England Oyster Farm. In the book, she chronicles 18 months working on the Island Creek Oyster farm in Duxbury, Massachusetts. The book is "part love letter, part memoir, and part documentary about the world's most famous bivalves."
During Erin's appearance, a member of the Island Creek Oyster team will demonstrate how to shuck oysters while Erin talks about oyster farming as a whole and her experiences specifically. She will also prepare one of the oyster recipes from SHUCKED.
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Boston Herald Explores Why More Men Are Learning to Cook
The Boston Herald published an article on men in the kitchen in the September 21, 2011, edition of the paper. Steve Nill, CSCA instructor, was central to the story as were a number of students in the Knife Skills class held at the School. The full article is posted on The Boston Herald's website.
The CSCA Co-sponsors Home Sweet Home Amateur Bake-Off Contest
Here's your chance to compete in the First Home Sweet Home Amateur Bake-Off Contest, sponsored by The Cambridge Housing Assistance Fund, how2heroes, and The Cambridge School of Culinary Arts. This contest is for non-professional chefs (please refer to the complete rules, details, and entry form to be posted at www.how2heroes.com/home-sweet-home). The contest runs from July 5th, 2011 to midnight, September 5th, 2011.
Read More>>Slow Food Boston Hosts "Cooking with Nonna" at The CSCA on May 10th
The Mediterranean region has traditionally followed the slow food precepts of sustainable, local, and seasonal. The producers of the Internet show "Cooking with Nonna" showcase Italian regional food traditions, and these virtues of eating are deliciously demonstrated in the webisodes.
Slow Food Boston presents "Cooking with Nonna—A Demonstration and Talk about Traditional Italian Food from the Puglian Region of Italy" on Tuesday, May 10, at 6:30pm in the kitchens of The CSCA. Web cooking personality Rossella Rago hosts the event along with her own grandmother, Romana, and Roberta Dowling, owner of The CSCA.
Read More>>The CSCA Hosts Cooking Demo and Book Signing for Joe Yonan PCP '00, Food Editor of The Washington Post on April 9th
As The Washington Post's "Cooking for One" columnist, Food Editor Joe Yonan knows a thing or two about the takeout doldrums and the challenges of creating practical 'serves one' dinners that meet the standards of the avid and engaged eater. His new cookbook, Serve Yourself: Nightly Adventures in Cooking for One, is packed with tasty single-serving meals that are simple to prepare, fresh, and flavorful.
Read More>>Rose Levy Beranbaum Visits The CSCA on April 16th
Award-winning author Rose Levy Beranbaum makes her first appearance at The CSCA for a baking demonstration. Rose will bake and decorate a selection of cakes from her latest book Rose's Heavenly Cakes.
Rose is the author of several cookbooks, including The Cake Bible, The Bread Bible, and The Pastry Bible. Her books have won honors from The James Beard Foundation, Food & Wine Magazine, and Publisher's Weekly. Most recently, the International Association of Culinary Professionals (IACP) named Rose's Heavenly Cakes the Cookbook of the Year for 2010.
Read More>>The CSCA Hosts The New England Country Soup Challenge™ on March 5th
New England Country Soup, a manufacturer of all-natural, ready-to-serve soups, kicked off the ultimate Soup Challenge™ in November 2010 to encourage friendly competition with home cooks and to showcase that the brand’s eight recipes are as delicious and nutritious as homemade.
The company recently announced the list of ten finalists who will be competing in the ultimate Soup Challenge™ event at The Cambridge School of Culinary Arts on March 5, 2011. Each finalist’s homemade soup recipe will go head-to-head in a taste and nutrition test against its comparable New England Country Soup flavor for the chance to win a weekend getaway for two to Martha’s Vineyard.
Read More>>Nemo Bolin PCP '03 Is Nominated for "People's Best New Chef New England" by Food & Wine Magazine
Each year Food & Wine Magazine publishes a list of the country's best new chefs. This year, the magazine opened a people's choices option, allowing folks to vote for their favorite chef by region. Nemo Bolin, chef/owner of Cook & Brown Public House in Providence, Rhode Island, is one of ten chefs named to the People's Best Chef New England category. Nemo, a graduate of The CSCA's Professional Chef's Program in 2003, worked at Boston's best restaurants, including No. 9 Park, Craigie St. Bistrot, and Locke-Ober; L'Etoile on Martha's Vineyard; and Rubicon in San Francisco before opening Cook & Brown with his wife.
The winner of the contest receives a feature in the June 2011 issue of Food & Wine. Voting is open to all through March 1 and can be done through the Food & Wine website. Log on today and help Nemo win the People's Best New Chef New England.CSCA's Tony Messina wins S.Pellegrino Almost Famous Chef New England Regional Competition
Anthony (Tony) Messina, representing The Cambridge School of Culinary Arts, prepared his signature dish during a fast-paced, high-pressure cooking competition to win the title of New England Regional S.Pellegrino Almost Famous Chef. Tony won the competition, which was held on February 3 at Bunker Hill Community College, by showcasing his culinary expertise before assembled celebrity chef judges Chef Chris Coombs of dbar, Chef Alan Archer of Nestlé Professional, Chef Mary Dumont of Harvest, Chef Chris Douglass of Ashmont Grill, and Chef Benjamin Knack of The Lanam Club.
Anthony impressed the panel of judges with his creative signature dish recipe, Squab Breast with Parsnip Apple Puree, Smoked Chard, Foie Gras Emulsion, Ras El Hanout, Pistachios and Aril. In addition to the celebrity chef judges, the judges panel included media representatives Nick Altschuller of The Improper Bostonian, Louisa Kasdon of LouisaKasdon.com, and Michael Prerau of TheFoodMonkey.com.
Read More>>TLC Features CSCA Instructor Lisa Raffael in Fabulous Cakes Episode
CSCA chef instructor Lisa Raffael appeared in The Learning Channel's (TLC) Fabulous Cakes program in an episode titled "Boston: Up, Up, and Away." For the episode, TLC crews followed Chef Lisa at her bakery, Delicious Desserts, in Falmouth, Massachusetts, as she constructed a beautiful hot-air balloon wedding cake.
The episode aired Tuesday, February 8 at 10:00pm; Wednesday, February 9, at 1:00am; and Monday, February 21 at 1:00pm.
Read More>>The CSCA Hosts the 5th Annual Holiday Bake Sale to Benefit Share Our Strength
Spreading charity to America's hungry is easy as pie. The Cambridge School of Culinary Arts hosted its 5th Annual Holiday Bake Sale to benefit Share Our Strength's Great American Bake Sale on Saturday, December 11, 2010. Students, alumni, and chef instructors from The CSCA baked hundreds of items for the sale, including gingerbread houses, decorated cookies, pies, bar cookies, candy, cheesecake, breads, Yule logs, cupcakes, croissant, and coffee cakes. Area businesses and restaurants donated items to the raffle, which featured a flat-screen television, gift certificates to restaurants, ski passes, salon gift cards, wine, a knife kit, cookbooks, and classes. The CSCA raised a total of $8630.00 for the charity, earning a GABS rockstar status from Share Our Strength. The Share Our Strength organization aims to end hunger in America's children by 2015. To learn more about The Great American Bake Sale and Share Our Strength, visit www.strength.org.
The CSCA Receives School of Excellence Award
The Accrediting Commission of Career Schools and Colleges (ACCSC) announced that The Cambridge School of Culinary Arts (The CSCA) will receive the 2009-2010 ACCSC School of Excellence Award during its 2010 Professional Development Conference in Philadelphia.
The ACCSC established the School of Excellence Award in 2008. The award recognizes schools for their commitment to the expectations and rigors of ACCSC accreditation and for efforts in maintaining high-levels of achievement among students.
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The CSCA's Recreational Program Featured on NECN's styleboston
Personality Mike Tarshi, of The Apprentice fame, worked with CSCA Chef Instructor Hong Xue in a Sushi class for the "Scene Spotter" segment of styleboston, which aired on NECN. The segment features Tarshi and Chef Hong in a one-on-one Sushi class making a California Roll. The styleboston segment re-aired on Wednesday, August 4, on NECN at 7:30pm. Check your cable provider for local listings. Watch the Sushi Class segment on styleboston.tv
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CSCA Alumni Featured in Cooking Videos on How2Heroes.com
The CSCA is excited to announce that several CSCA chef/instructors and alumni have recorded cooking videos for the website how2heroes.com. How2Heroes is an "online video destination that celebrates people’s passion for food – the flavors, the presentation, the secrets to success, the cultural inspirations, and of course the “heroes” who share their knowledge and experience." Over the next several months, we will post the videos as How2Heroes launches them.
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