Ingredients 2 oz butter 2.5 oz AP flour 0.5 qt chicken stock 5 oz shredded chicken egg whites (whisk until liquefied) breadcrumbs Directions Melt butter on medium heat, add flour, […]
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Ingredients 2 tbsp olive oil 1 medium onion, diced 5 cups cubed brioche bread 1 cup shredded Gruyère and white cheddar mix cheese 6 eggs, beaten 2 cups heavy cream […]
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Indulge mom this Mother’s Day with our irresistible Brown Butter Toffee Brownie recipe! Chef Lorna and Baker’s Helper student Katya whip up this heavenly treat, topped with golden caramel sauce […]
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In honor of Autism Awareness Month, we caught up with Benjamin Dircks, our former Kitchen Steward student. Well-loved by many at CALV for his friendly personality and sense of humor, […]
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Culinary Academy of Las Vegas Announces Dr. Bobbi Damrow, as Chief Executive Officer North Las Vegas, NV — After an extensive, nationwide search, the Culinary Academy of Las Vegas Board […]
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Ingredients Mocha Biscoff Cookie Ice Cream Base: 397g Condensed Milk 9g Vanilla Paste 1g Salt 453g Heavy Cream (cold) 100g Biscoff Cookie Crumbs 20g Coffee Extract 30g Cocoa Powder Pecan […]
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This Veterans Day, we pay tribute to Joseph Guerin, one of our cook apprentices who served in the Air Force. Veterans Day for Jo is more than just a date […]
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Ingredients Seafood Curry Chowder Base: Yields 1 1/2 gallons 2 lb unsalted butter 1 lb onions (rough chopped) 1 lb fennel (rough chopped) 1 lb celery (rough chopped) 1/2 cup […]
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September is National Food Safety Education Month! At CALV, we take food safety seriously with students and staff. “We are a school and it’s our responsibility to teach the students […]
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Ingredients Watermelon Gazpacho: 24 oz diced watermelon 1 lb fresh tomatoes (plums-Roma), core removed 1 large cucumber, peeled and chopped 1 white onion, peeled and chopped 1/4 cup extra virgin […]
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