The students have taken over the cafeteria. But this is not Animal House.

Okay, so we’re not really talking about a college cafeteria. California Culinary Academy (www.chefs.edu/san-francisco), located in San Francisco, offers culinary students a hands-on education with experienced faculty dedicated to providing the necessary skills, knowledge, support and guidance to pursue fulfilling career opportunities. CCA is part of Le Cordon Bleu Schools in North America, one of the largest providers of quality culinary arts education. The schools have produced some of the world’s finest culinary professionals and continue to be dedicated to promoting the
advancement of education, training and the appreciation of cuisine worldwide.

This is not simply cooking classes. The school offers an Associate of Occupational Studies degree in Le Cordon Bleu culinary arts and certificates in Le Cordon Bleu pâtisserie and baking and Le Cordon Bleu culinary arts. It’s also accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC) and the American Culinary Federation. The San Francisco campus includes demonstration and instructional kitchens; classrooms; computer labs; a library; and academic and administrative staff offices. But what really caught our eye is that CCA also features a fine dining student-run restaurant where guests enjoy inventive and exceptional cuisine with an ever-changing menu.

Here, you’ll get to sample the goods from students who might become the next great chef; graduate Chuy Valencia was
recently nominated for Best New Chef of the Year from TimeOut Chicago magazine, as well as for Best New Mexican restaurant of the year.

Carême 350
California Culinary Academy features an on-campus, open-to-the-public restaurant, Carême 350, that is run by the students, who prepare and serve the meals. While patrons enjoy a delicious fine dining experience, students have the opportunity to apply their culinary training and gain relevant experience in an active restaurant environment. It’s an
extraordinary opportunity for them to spend time at each of the various kitchen stations: hot, cold, pastry, prep, etc., and acquire experience in both front- and back-of-thehouse functions. In addition, they’re exposed to the finer points of restaurant marketing and management.
You, on the other hand, get to eat delicious food.

Tags: CaliforniA culinary Academy, CCA, cuisine, Le Cordon Bleu Schools, North America, San Francisco