November 17, 2017

Gratitude is food for the soul

“I have the tools to approach every recipe with confidence.” Allison Davis (’13), Chef at Cure Coffeehouse and Brasserie “The chef instructors were knowledgeable, the lessons were interesting and challenging, the class times worked with my schedule, I had diverse learning experiences, and I met great people.” Nadia Stokes (’15), Chef and Owner of The […]

read more

November 14, 2017

No Such Thing As Not My Job

By Christina Castle, Pastry Sous Chef at Hummingbird Bar and Kitchen A pastry career is often underestimated; it is not Food Network’s Cupcake Wars. This is a hard, unglamorous and rigorous career that strains personal relationships and your sanity. But I love it, and choosing to attend L’Academie de Cuisine in 2013 was the best […]

read more

November 8, 2017

Home Is In The Kitchen

By Alec Webster, Chef at The Ocean City Marlin Club I’ve had an interest in the culinary arts since I was a child. A daily Food Network habit helped grow this passion but left me yearning to understand the more tangible aspects of working in a kitchen, which I began pursuing through a culinary program offered […]

read more

October 7, 2017

From The L’Academie Kitchen: Pâte Brisée

Pâte brisée is a French flaky dough that acts as a core component of several recipes we teach as part of the curriculum here at L’Academie de Cuisine. Its light, crumbly, and flaky texture makes it an ideal container for quiche and tarts that have wet fillings. When making a brisée, remember these three fundamental […]

read more

October 6, 2017

Three Important Traits Of A Pastry Sous Chef

By Clara Grove, L’Academie Alumna After graduating from L’Academie de Cuisine about three years ago, I completed my externship at Petit Louis, a Foreman Wolf restaurant on the lake in Columbia, MD. I stayed on as a pastry cook for the next two years before receiving a promotion to Pastry Sous Chef at Cinghiale Osteria in Baltimore, […]

read more

September 24, 2017

The Business of Becoming a Personal Chef

By Mike Cutler, Culinary Alumnus and Owner & Chef at Flavor Forward Chef I’ve always loved cooking recreationally. Since changing careers, I now enjoy every minute of work as a personal chef. Attending L’Academie de Cuisine provided the opportunity to learn from excellent instructors and gain an important credential: L’Acadamie’s strong reputation. In the industry, […]

read more

September 11, 2017

From Over-Caffeinated Amateur To Professional Pastry Cook

By Katie Conklin, Pastry Alumna and Pastry Chef at Altamarea Group L’Academie de Cuisine may be a place to learn technical skills, but it’s also where I evolved from an over-caffeinated amateur into a steady-handed, professional pastry cook. Early in my training, I tipped over a tray, knocking both a classmate’s and my cakes to the […]

read more

September 5, 2017

Everything I Create Shares A Part Of Who I Am

L’Academie de Cuisine presented pastry student Ariel Splitt with the Bill Jackson Memorial Scholarship, which is awarded to one student per Culinary or Pastry Arts program who best embodies the late Chef Bill Jackson’s love of culinary education and mentorship. Ariel’s essay submission was selected because she exemplified the passion, commitment, and legacy of our L’Academie […]

read more

August 28, 2017

The Three Pastry Commandments

By Amanda Zimmerman, Pastry Alumna and Executive Pastry Chef at Gertrude’s I started my career in foodservice in 2008 while attending college, where I was studying ministry and Spanish. During my time as a supervisor with Sodexo, the campus dining management group, I learned all the basics of food service, which prepared me to take […]

read more

August 22, 2017

Designing The Perfect Career Path

By Amanda Webb, Culinary Alumna, R&D Specialist at VSAG and R&D for Farmers Restaurant Group Five years ago I was working in promotional marketing in Maryland with a degree in Kinesiology – Sport Studies from the University of New Hampshire, which, clearly, I wasn’t using. On the side, I shared my life stories on my […]

read more