It was just like Bourbon Street in the kitchens of the American Academy of Culinary Arts on Saturday February 21. Chef Hart and his students hosted the Chaine Des Rotisseurs society for a Mardi Gras gourmet brunch that would make any gourmand from the Big Easy proud.
A Revolutionary Approach to Modern Cuisine
America is a melting pot of people, cultures and tastes, and this rich diversity distinguishes American Cuisine from any other. American Chefs encourage creativity and imagination in their kitchens. They emulsify classic recipes with fresh interpretations of popular international cuisines. They season and experiment with the expected until they have mastered a revolutionary approach to the culinary arts.
The American Academy of Culinary Arts is dedicated to the development of tomorrow's great American chefs. By emphasizing the classic fundamentals of the culinary arts while blending in culture-current gastronomic trends, AACA places students at the cutting edge of exciting culinary careers.