blog

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 […]

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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, […]

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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, […]

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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 […]

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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 […]

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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 […]

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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 […]

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August 15, 2017

I Quit My Day Job For My Dream Job

By Jennifer Farley, Culinary Alumna and Blogger/Owner of Savory Simple My life’s been a whirlwind since graduating from L’Academie de Cuisine. I’m a full-time recipe developer, food photographer, and blogger. Most of my income is generated by freelancing with online publications including eHow and national food brands like Wisconsin Cheese. I also teach food photography […]

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August 8, 2017

A True Labor of Love

by Ashley Caswell, Pastry Alumna and Head of Specialty Items at Kupcakes and Co. I’ve loved baking since childhood. In 2013, I began training at L’Academie de Cuisine to turn my childhood love into a career. After landing a job staging at Kupcakes and Co. – a local bakery in Elkridge, Maryland – I knew […]

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August 2, 2017

“I Achieved My Lifelong Dream Of Becoming A Chef”

by Debra Abramowitz, Culinary Alumna and Catering Manager & Executive Chef at Signature Caterers  Since graduating from L’Academie de Cuisine seven years ago, I achieved my lifelong dream of becoming a chef. My best and earliest memories of family revolved around the kitchen, cooking alongside my grandmother. Today, my philosophy of cooking to create memories through […]

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