Culinary Academy of Las Vegas
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The Culinary Academy of Las Vegas is the country's leading nonprofit culinary and hospitality training institute based in Las Vegas. They provides training to help people gain employment and develop lasting careers in the hospitality industry with competitive wages, opportunities, and benefits.
Culinary Academy of Las Vegas
4M ago
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
Culinary Academy of Las Vegas
4M ago
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
Culinary Academy of Las Vegas
4M ago
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
Culinary Academy of Las Vegas
4M ago
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
Culinary Academy of Las Vegas
4M ago
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
Culinary Academy of Las Vegas
4M ago
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
Culinary Academy of Las Vegas
4M ago
Updated: June 1, 2021
We are proud to be the exclusive food and beverage provider for Clark County’s 2021 Jazz in the Park Concert Series. 500 Grand Cafe, located inside the Clark County Government Center, is part of our restaurant group and one of our applied learning classrooms where students gain hands-on experience serving high-quality food and delivering excellent customer service. Tickets are free but must be reserved for each date through the Jazz in the Park event page.
In addition to our on-site menu available during the show, we also offer a preorder Picnic in the Park package that ..read more
Culinary Academy of Las Vegas
4M ago
Ready to whip up some exciting sugar cookies? Follow the recipe below to make your very own holiday cookies!
Once you’re ready to step up your baking game, get in touch to start your new career!
Ingredients
1 c whole butter
1 ½ c granulated sugar
3 whole eggs
1 tsp vanilla extract
3 ½ c all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp iodized salt
Directions
1. Pre-heat oven to 350ºF
2. Sift together dry ingredients and set aside
3. Place butter in mixer and whip it into a cream
4. Add sugar gradually (mixture should be light and fluffy)
5. Mix eggs and vanilla together
6. Add ..read more
Culinary Academy of Las Vegas
4M ago
Roasted Chicken Thighs Ingredients
4 chicken thighs
¼ cup oil (vegetable, olive, or coconut)
2 tablespoons dry oregano
2 lemons (zest and juice)
1 tablespoon salt (optional)
1 tablespoon ground black pepper
1 teaspoon ground coriander
Directions
Combine all ingredients and marinate for at least 30 minutes (overnight is preferred)
Preheat oven to 375°F
Heat up cast iron pan on a stovetop burner
Sear chicken thighs in heated cast iron pan
Place chicken in preheated oven until cooked through (approximately 10-15 minutes or until internal temperature reaches 165°F)
Braised Cabbage Ingredien ..read more
Culinary Academy of Las Vegas
5M ago
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