Learn more about one of our June ‘24 Culinary Arts students!
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Not sure how to use all that cabbage you caught at the St. Patrick’s Day Parade? Chef Kent LeVan has a recipe to help you out!
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Chef Kent LeVan shares some of his love of canning and a recipe for Haberno-Peach Preserves.
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Learn more about one of our June ‘24 Baking & Pastry students!
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Developed by the March ‘24 cohort for their pop-up Bamba, this classic South American dish is a rich, coconut milk based stew served with fresh seafood. Paired with sweet, grilled corn and zesty cilantro lime rice, the Moqueca de Pescado is an explosion of flavors that pays homage to the beautiful country of Brazil.
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