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 salt to taste pepper to taste   Directions Preheat oven to 375ºF. Heat olive oil in a pan, sauté onion and rosemary until onion is soft. Toss cubed bread with olive oil, onion, and rosemary and place in a well-oiled 9-inch pan. Beat together eggs, heavy cream, and half cup of cheese. Pour egg and cream mixture over cubed bread. Top bread pudding with remaining cheese. Cover with aluminum foil and bake for 15 minutes. Remove ..read more

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 and vanilla bean ice cream. Spoil her with sweetness!   Ingredients Brown Butter Toffee Brownie: 3,128g 65% chocolate 2,070g brown butter 3,656g granulated sugar 1,840g eggs (whole shell) 64g vanilla extract 2,092g all-purpose flour 20g baking powder 40g kosher salt 120g Trablit coffee extract 1,000g toffee candy bits Caramel Sauce: 453g granulated sugar 142g water 5g lemon juice 255g heavy cre ..read more

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, Ben found the same support from his team at the Bronze Café. “They’re very nice people. They treat me with well respect,” Ben said. After graduating from CALV, Ben interned at the café, quickly moving up to take on more responsibilities. Ben’s mom, Madeleine, says she’s proud to watch him grow on this journey. “He’s really come far. I mean, he graduated from the program at the Culinary Academy of Las Vegas, and h ..read more

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 of Trustees named Bobbi Damrow, Ed.D., as the organization’s next Chief Executive Officer. Dr. Damrow comes to CALV from Mid-State Technical College in Wisconsin, where she served as Vice President of Workforce Development and Community Relations. Dr. Damrow has an established reputation developing new programs and initiatives to drive enrollment and satisfy stakeholder employment needs, relationship building ..read more

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 Ice Cream Base: 397g Condensed Milk 9g Vanilla Paste 1g Salt 453g Heavy Cream (cold) 150g Pecan Pieces Directions Mocha Biscoff Cookie Ice Cream: Whip the cream to a firm peak. Whisk together condensed milk, vanilla, salt, coffee extract, and cocoa powder (keep cold). Fold the condensed milk mixture into the whipped cream. Add the Biscoff cookie crumbs and fold in. Pour the mixture into a cold pan and fre ..read more

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 on the calendar; it’s about showing respect to those who’ve made sacrifices. “The military is diverse and full of people with different views and cultures trying to support their families and country, so have an open mind about what a veteran may look like or what their experiences or views could be.” Post-military life presented challenges, but Jo’s passion for cooking emerged during the pandemic. “I spent a lot of time at home and decided ..read more

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 garlic cloves 2 lemons (halved) 4 oz curry powder 4 oz corn oil 2 qts unsweetened coconut milk 1 small head fresh ginger 1 tsp dried ginger 1 tsp dried cardamon 1 tsp dried coriander 1 lb seafood shells (based on availability) 1 gal fish stock Salt and pepper to taste Directions Place all ingredients in a large pot, apart from the stock and coconut milk. Sweat all ingredients over medium heat until the onions start to s ..read more

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 coming into this building the basic foundation of food safety, so that when they get a job, they understand all the basics. It’s such a simple thing, but getting people to wash their hands is so challenging. It’s something that you have to constantly remind people of,” Janeen Rozat (Director of Food & Beverage and Logistics) said. Kirsten Considine (Food and Beverage Instructor) is a proctor for ServSafe certif ..read more

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 olive oil 1/3 cup white balsamic vinegar 1 tsp minced garlic 1/4 cup chopped parsley 1 1/2 tsp kosher salt 1/4 tsp ground black pepper 1 1/2 cups watermelon water/Vodka reduction – see recipe watermelon relish – see recipe cilantro garnish Vodka-Watermelon Reduction: 1 cup vodka 2 each star anise 4 each cloves 2 cups watermelon juice 2 tbsp cornstarch 2 tbsp cold water Watermelon Relish: 4 oz cucu ..read more

Ingredients Part 1: 5 ounces whole garlic, peeled 2 cups olive oil Part 2: 2 tomatoes, diced 2 ounces white balsamic vinegar 1 teaspoon honey ¼ teaspoons salt Part 3: 3 avocados 5 ounces roasted garlic, minced (from Part 1) 1 ounce fresh basil, chopped Juice of 1 lemon 1 tablespoon oregano, chopped ½ teaspoon salt ⅛ teaspoon pepper Equipment/Tools Small bowl Mixing bowl Measuring cup Measuring spoons Potato masher or fork Directions Part 1: Combine peeled garlic and olive oil in a small roasting pan, cover the garlic with oil. Cover pan and roast in oven at 275°F for 2 hours, remove a ..read more