blog

May 23, 2017

L’Academie Taught Me The Difference Between A Cook And A Chef

By Temple Onuigbo, Culinary Alumni Upon graduating from L’Academie de Cuisine in 2014, I began my career as a banquet cook at Blue Duck Tavern and a line cook at Takoda. Three years later, I am now a sous chef at Del Campo. Earning this coveted position took a lot of work. I worked harder […]

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May 16, 2017

What L’Academie Taught Me About The Pastry Industry

By Julia Floriza, Pastry Alumni (‘11) Seven years ago, I was working for a small local cupcake shop called Something Sweet. An avid baker since college, I decided it was time to turn my passion into a career. Enrolling in L’Academie gave me the skills and the apprenticeship opportunity to take that step. Though it […]

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May 10, 2017

The Life Of A Line Cook

By Jourdan DuBois, Culinary Alumni (‘15) In the short time since I graduated, I’ve learned much about myself and working in professional kitchens. Both of my experiences at Centrolina in City Center DC and Barking Mad Cafe in Gaithersburg, Md. were challenging and educated me about the restaurant industry as a whole. But nothing could […]

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May 2, 2017

L’Academie de Cuisine Hosts Prestigious National Culinary Competition

Maryland-Based Culinary and Pastry School Hosts Chaîne des Rôtisseurs National Culinary Weekend and Young Chefs Competition in Gaithersburg, MD on Saturday, May 6. Gaithersburg, Md. (May 2) – L’Academie de Cuisine Culinary School (L’Academie) is proud to announce that it will host the centuries-old, members-only Chaîne des Rôtisseurs National Culinary Weekend and Young Chefs Competition […]

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April 18, 2017

I Moved 700 Miles To Attend L’Academie

By Ivy Odom, Culinary Alumni I’m no different than any other person in the food industry. We all love to cook and we all love to eat. Some of us realized this at an early age, while others discovered this passion after a full career. The rest of us – like me – fell into […]

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April 10, 2017

How L’Academie Helped Me Start My Business

By Nadia Stokes Alumni, Culinary Arts An African proverb states: if you want to go fast, go alone but if you want to go far, go together. This is what it means to work in a kitchen, which I know from experiences at Washington, DC area restaurants such as Founding Farmers, Mama Rouge, and in […]

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April 3, 2017

How to Survive in a Professional Kitchen

By Daniel Centeno Alumni, Culinary Arts I became the chef I always wanted to be through persistence, diligence, and a formative education at L’Academie de Cuisine. From dishwashing at a small mom-and-pop restaurant to becoming a culinary instructor and owning my own catering company, I know how to survive in a professional kitchen. Here’s what […]

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March 3, 2017

40 Years of Practice At L’Academie de Cuisine

By Brian Patterson Chef Instructor and Director of Culinary Programs  To put on an apron properly takes years of practice. Wrapping the ribbon-like strings around the small of your back and cinching the ends up in a tight bow just under your belly makes you stand up straighter and supports your back for the long […]

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February 8, 2017

Step Into the Kitchen

In the kitchens of L’Academie de Cuisine, you will find the heart of a romance that has been unfolding since the beginning of time. A precise and passionate desire to transform a seemingly simple ingredient into an all-sensory experience that transcends taste, smell, and sight.

 When you step into L’Academie de Cuisine, you become much […]

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February 5, 2017

Alumni Highlight: Katsuya Fukushima

Katsuya Fukushima received a double degree in math and art at the University of Maryland. But throughout college, he skipped classes, preferring to stay home to cook dinner for his roommates and watch the television show “Great Chefs” on PBS. Fukushima took several odd jobs to make ends meet, and upon witnessing the kinetic energy […]

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