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

Fifteen. Expand your culinary horizons with our world cuisine recipes, expert cooking tips, and tricks for creating delicious global...

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  • 5 years

    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.”...

  • 5 years

    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...

  • 5 years

    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...

  • 5 years

    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...

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