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Irish Stew in a Slow Cooker

  Submitted by Norman P. Hart, CEC, CCE, AAC, HGT Chef Director, American Academy of Culinary Arts at PTI   Ingredients Vegetable Oil 1 ounce Water 4 ounces Lamb Stew Meat 2 lbs cut into 2-inch cubes Golden Yukon Potatoes 1.5 lbs cut into 1-inch thick quarters Pearl Barley 1/2 cup rinsed Small Carrots 1 lbs. Read More

Yorkshire Pudding

Submitted by Norman P. Hart, CEC, CCE, AAC, HGT Chef Director, American Academy of Culinary Arts at PTI Ingredients: 1 Milk 1 cup Eggs 3 each All-purpose flour 1 cup Salt ½ tsp. Roast drippings 1 cup Pudding Two-Step Method: Step One Beat eggs and milk together. Mix salt and flour together. Add egg mixture Read More

Roast Beef with Jus Lie

Roast Beef with Jus Lié    Submitted by Norman P. Hart, CEC, CCE, AAC, HGT Chef Director, American Academy of Culinary Arts at PTI Ingredients: Beef Roast 1 lb. Olive Oil ½ oz. Mirepoix 1 cup medium dice Garlic 2 whole cloves Rosemary 1 plushe Salt for seasoning Pepper for seasoning Rich Read More

Sarah’s Farro Salad

Sarah Ritchey, a standout student at the American Academy of Culinary Arts is having an internship one can only dream of. She is studying in Orvieto, Italy at the Istituto Di Arte Culinaria. When we last visited Sarah, she had been on a truffle hunt with Perla the Italian Read More

Cooking Under the Umbrian Sun

Sarah Ritchey, a standout student at the American Academy of Culinary Arts is having an internship one can only dream of. She is studying in Orvieto, Italy at the Istituto Di Arte Culinaria. She is in the historic center of Orvieto at a 300 year old farmhouse in a region once Read More

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Culinary Seniors Showcase Talents

Three Culinary Seniors from the American Academy of Culinary Arts showcased their talents in the senior graduation event Saturday. Sarah Ritchey, Shaun Thompson, and Fa Pham created, cooked and presented dishes of their own design to an admiring crowd of family and guests.