From Sweet Home to sweet rolls, Culinard makes tasty food news
Dec 28, 2011
Here are some of the creative wedding creations by Chef Matthew Dyer's senior students in Birmingham's Pastry Arts program.
Chef Antony Osborne, Dean of Culinard, enjoyed his eighth year as visiting chef for "The Party of The Senses" at Epcot International Food & Wine Festival. It is the largest food & wine festival in the world with over 100,000 people attending over a six–week period.
At the event, Chef Osborne produced 1200 tastings of a signature dessert: Pandan and Coconut Chiffon Cream Cake, served with Shredded Infused Pineapple and a Manjari Chocolate Kulfi Ice Cream.
Recent participants at the Culinard Fun Cooking Class learned some new holiday traditions, preparing Crab Cakes, Lemon–Herb Turkey with Lemon–Garlic Gravy and Root Vegetables Anna. Pictured (L to R): Online Marketing Director Mary Virginia Gardner, Birmingham Campus President Lisa Bacon, Chef Jerome Queyriaux and VP Academic Operations/Online Rita Chubick.
Culinard graduate Mary Cesar took an unusual route to becoming the owner of a bakery in Northport, Ala. Before coming to the state, she lived in Atlanta and had previously been in places like New York, California, Finland and Paris. After work one night, she happened to see an ad for Culinard in Birmingham. Ms. Cesar said it was always her dream to go to culinary school. So, she took the plunge.
Read the article in The Crimson White.