Lacademie - A World of Flavor Awaits: Your Guide to Global Cuisine

“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.”...

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...

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...

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...