This spring, we’re thrilled to be hosting a three-day seminar featuring Chef Rohira’s finest techniques. In anticipation of his course, we sat down with him to hear more about his career and what we...
What have you been up to since your last CAPS class ? The slower winter months, business-wise, seem to inspire a creative spark. We tend to do a lot of research and development in the cold months—for...
Needless to say, assisting my mom in the kitchen during her fabulous parties was a must. My sister and I would dress up in our party outfits, don vintage aprons and pass the hors d'oeuvres. Looking...
Let me start by telling you a bit about my background: Just after graduating high school, and with no set plans to attend college, I decided (on a complete whim) to apply to culinary school . I did...
The vision for the 550 square ft. lab is to approach chocolate from a holistic perspective. Truly unique in the realm of culinary education, the lab will provide knowledge and inspiration across a...
Though his initial motivation to move from management to the back of the house was to master a wider range of skills (and become a better manager), it soon became clear that Jeff had a future in...
The use of sugar sculptures as a form of creative expression and political dialogue ages back many centuries. Sidney Mintz, in Sweetness and Power , describes the medieval fashioning of sugar, called...
It was the experience of working with bread, back when I was an art student, that unexpectedly pulled me into a life of professional cooking. At some point during those early days there was a critical...
What inspired your interest in candy? I grew up in a suburb of Chicago, which was—and still is—a real candy and chocolate mecca. I also lived briefly in L.A., where I became very aware of See’s Candy...
Seventeen years later, Balthazar Bakery continues to inspire our nation’s now widespread passion for hand-crafted, naturally fermented loaves, and Sim serves as a bread consultant for some of the...
Professional cake decorating elevates the common, spongy dessert from ordinary to memorable. It’s an opportunity for the pastry chef to tune directly into the desires and expectations of a client. A...
From left: A celebratory dessert by Rudi Weider, Master Pastry Chef, Hilton San Diego Bayfront; The Cherry Tart by Ghaya Oliveira, Executive Pastry Chef at Restaurant Daniel; white chocolate "Crottin"...