A new cooking class, “Healthy Cooking for the Home Chef,” with Academy of Culinary Arts alumna Chef Christina Martin, who has worked in Philadelphia restaurants including Blackfish and Vedge, begins Oct. 2 at the Academy of Culinary Arts at Atlantic Cape Community College’s Mays Landing Campus, 5100 Black Horse Pike. Continue reading
Christian Soto of Atlantic City and ACA Chef Educator Annmarie Chelius of Ocean City hold Soto’s Buffalo cauliflower “wings” with a low-fat ranch dressing.
Students in Chef Educator Annmarie Chelius’ new Applied Nutrition class at the Academy of Culinary Arts created a “Brain Buffet,” Thursday, Feb. 2, that was a culmination of what they learned during the last 13 days of class. The project tied in to February being American Heart Month as well. The three-credit course focused on specific ingredients that will help them maintain optimal health as well as the use of micro and macro ingredients. Special needs diets were also explored including gluten-free, diabetic and celiac.
Christian Soto of Atlantic City displayed his take on Buffalo wings, creating Buffalo cauliflower “wings” with a low-fat ranch dressing he made from scratch. The typically high-fat appetizer now had a healthy spin without compromising flavor.
Students recreated recipes from Food and Wine Magazine, as well. Terrance Harris of Pleasantville and Emily Hood of Hammonton’s take on spaghetti and meatballs was a spaghetti squash with quinoa meatballs, and recent academy graduate Gabrielle Sceia of Hammonton made a chocolate almond pound cake with poached pear and pistachio dust, a guilt-free dessert option. Continue reading
First-place team members from left: Danielle Ziegler of Franklinville, Austin Lucas of New Gretna, John Martucci of Sicklerville (kneeling), Allen Davis of Riverside and Matthew Hennessey of Buena with ACA Chef Educator Vincent Tedeschi of Northfield.
Fifteen culinary students showed their passion for food and competed in the 12th annual Iron Student Chef competition at the Academy of Culinary Arts located at Atlantic Cape Community College’s Mays Landing Campus, April 25.
At 9:40 a.m. sharp, it was time to start the competition coordinated by ACA Chef Educator Vincent Tedeschi of Northfield. The students were organized into three teams. Each team received a “College Student Convenience Market Basket,” a new spin on the yearly competition, consisting of four ingredients: chicken flavored ramen noodles, Bisquick, minute rice and yogurt. The teams were given 15 minutes to create recipes and 90 minutes to execute their dishes, using one of the ingredients in each of their four courses. Continue reading
First-place team “Osteria Del Worthington.” Dana Pleasant, Atlantic City; Shannon Hanselman, Somers Point; Elliot Krass, Longport; Alejandra Belfoure, Ventnor; and chef instructor Steven Cozzi.
Academy of Culinary Arts students competed in the 2016 Pre Chef Grand Prix, Tuesday, Feb. 9, at the Worthington Atlantic City Campus. Continue reading
The Academy of Culinary Arts is offering pickling workshops, Aug. 6 and 13, in Kitchen 1 of the Caesars Entertainment Wing for Hospitality and Gaming Studies at Atlantic Cape’s Worthington Atlantic City Campus, 1535 Bacharach Blvd. Continue reading
Yuling Liu of Pleasantville, graduate of the noncredit Baking and Pastry Training Program, is headed to Borgata Hotel Casino & Spa next to work under Executive Pastry Chef Thaddeus DuBois, a former executive pastry chef of the White House.
Twenty-one students completed The Academy of Culinary Arts four-month noncredit training programs that began this past March in the new Caesars Entertainment Wing for Hospitality and Gaming Studies at Atlantic Cape Community College’s Charles D. Worthington Atlantic City Campus. An awards ceremony recognizing the culinary students’ achievement was held at the campus, Tuesday, June 23, and for baking students, Tuesday, June 30.
The ceremonies began with Chef Kelly McClay, dean of the Academy of Culinary Arts, welcoming guests, followed by Dr. Otto Hernandez, vice president of academic affairs, stressing the importance of the graduates continuing their education, as well as always respecting their profession. Virgil Elam of Mays Landing, valedictorian of the Culinary Program, delivered the Culinarian’s Code during their graduation, and Maureen Marsh of Grenloch, Baking and Pastry Program valedictorian, delivered the oath at the June 30 ceremony. Continue reading
Keynote speaker LaTasha McCutchen Bogdanov, addresses graduates during the Academy of Culinary Arts Awards Ceremony, Monday, May 18.
The Academy of Culinary Arts awarded culinary medals and certificates to 32 new chefs and baking and pastry professionals prepared with the latest culinary knowledge on Monday, May 18.
Twenty-three graduates honed their skills in the Academy’s Culinary Arts program, and four completed the Baking and Pastry program. Two short-term specialization certificates in Baking and Pastry were awarded; three in Food Service Management; and one in Catering. Continue reading