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.
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.
Carême 350 is open for lunch (11:30am to 1:00 pm) and dinner (6:00 pm to 8:00 pm) Tuesday through Friday. Enjoy innovative artfully presented, French cuisine with a contemporary touch. To compliment your meal, a full bar is available and you are welcome to bring your personal wine – corkage fees apply. Dress code is business casual.
Carême 350 is located at 350 Rhode Island Street at 16th Street in San Francisco. For reservations call 415-216-4415 or visit OpenTable.com. The restaurant is closed during student/school holidays.
About Le Cordon Bleu
Le Cordon Bleu (LCB) is one of the largest providers of quality culinary arts education worldwide. LCB’s network of 17 schools in the United States offers culinary students a hands-on education with faculty dedicated to providing students with the necessary skills, knowledge, support and guidance to pursue fulfilling career opportunities in the culinary arts. LCB is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools.
Bastille Day Cooking Demonstration and Open House
On Saturday, July 17, starting at 10:30 am, California Culinary Academy is commemorating the day that the French
celebrate freedom and food with a demonstration of French culinary delights. From light and mild to rich and spicy,
from baguettes and crepes, to French onion soup, vichyssoise, and chocolate mousse, the French love of cooking
is legendary. France’s rich heritage of culinary excellence, on which Le Cordon Bleu was founded and has drawn upon
for more than 110 years, has added much to the world’s tables of fine cuisine. So visit CCA to watch the instructors in action, pick up a few tips on how to add French flare to your culinary skills, and see how the French have revolutionized fine food. RSVP information will be posted on www.chefs.edu/san-francisco soon.
California Culinary Academy Sample Menu
Blackened Beef Carpaccio and Crisp Salsify with Rocket, Corn Cream and a Basil Emulsion
Fall Vegetable Empanada with Heirloom Tomato Salsa Cruda
Brandade of Salt Cod with Crostini and Pequillo Peppers
Winter Squash Puree with Crab and Curry Oil
Chicken Consommé with Fines Herb Dumplings, Lemon Oil and Fennel Confit
Salt Baked Beets and Grilled Escarole with Goat Cheese, Pine Nut and Thyme Fuilleté and a Roasted
Wilted Frisée with Duck and Bacon Lardons, Poached Egg and a Hazelnut Vinaigrette
Roasted – Rotir
Fig Stuffed Pork Loin, Brussels Sprouts, Prosciutto and Port Redux
Sautéed or Pan Fried – Sauter
Duck Scaloppine with Chanterelle Gnocchi and Rapini
Grilled or Broiled – Griller
Rack of Lamb, Couscous, Garbanzo Puree, and Pomegranate Gastrique
Fried – Frire
Tempura Fish and Chips with Wasabi Tartar Sauce
Poached, Boiled or Steamed – Pocher
Confit of Rabbit Leg Ravioli with Swiss Chard and Wild Mushroom Ragu
Braised – Braiser a Brun
Osso Buco with Gremolata, Risotto Milanese, Grilled Radicchio, Tomato Confit and Parmesan-Bone
Vanilla Bean Crème Brulee
Bittersweet Chocolate Mousse
Fresh Fruit Tartlet
Almond Cream Cake