All News in Culinary Arts

Sarah’s Farro Salad: The Culinary Adventure Continues

Farro is a grain that originated in the Fertile Crescent, where it has been found in the tombs of Egyptian kings and is said to have fed the Roman Legions. Italians have dined on farro for centuries. Now, with the revival of interest in whole grains, farro's popularity is gaining in the U.S. as well. You can find it in many specialty markets. Simply follow the preparation instructions on the package and cook in al dente.
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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 the home of Roman aristocracy.
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Mardi Gras at AACA

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.
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AACA holds first high school cookoff

Chickens were roasting. Bacon was sizzling. And whole milk was turning into fresh curds as teams of high school vo-tech and career and technology center seniors competed in the Great American Chef High School Cookoff Saturday, November 9, in the kitchens of the American Academy of Culinary Arts at PTI.
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