American Academy of Culinary Arts

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Don't be afraid of using different kinds of apples in the same pie. Ice cream or a sharp cheddar cheese can be served with the warm pie.

Apple Pie | Pittsburgh Technical College

A hearth oven can be made by placing a sheet (cookie) tray into the oven when pre-heating the oven. You never want to place an un-baked pie onto the racks in the oven. The pie will not bake evenly.

While the weather outside was threatening ice and sleet, the kitchens of the American Academy of Culinary Arts (AACA) were thick with the smells and flavors of icing and sweets.  Teams of culinary students tempted Open House attendees with their custom confectionary concoctions for the Cupcake Wars competition.

Cupcake battled cupcake in a sweet vs savory battle while staples lost out to needle ‘n thread

From nursing simulations and welding demonstrations to on-campus housing tours and financial aid discussions, Open House is a time to walk through PTC's doors to explore hands-on, experience-driven education. And time to taste fresh from the oven cupcakes.

Qur student chefs make sure their guests are happy and that they are knowledgeable about what they are eating.

As American As American Academy of Culinary Arts Apple Pie

It was pie day at the American Academy of Culinary Arts and true to their American namesake the Great American Chefs were making apple pie. But not just plain apple pie.

Restaurant Showcase Serves up New Concepts | Pittsburgh Technical College - Two Year Degrees | PTCOLLEGE.edu

AACA Culinary Restaurant Management Event

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American Academy of Culinary Arts students had a fantastic experience Sunday when they participated in The Gathering of Chefs event to support The Bradley Center. Nine of Pittsburgh’s most talented and generous chefs and restauranteurs came together at the Barn at Soergel Hollow in Evans City.

A Gathering of Chefs - A Spectacular Evening

American Academy of Culinary Arts students had a fantastic experience Sunday when they participated in The Gathering of Chefs event to support The Bradley Center. Nine of Pittsburgh’s most talented and generous chefs and restauranteurs came together at the Barn at Soergel Hollow in Evans City.

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AACA Students Declare Cupcake War

The American Academy of Culinary Arts students went all out in a cupcake baking competition Thursday evening. Seven teams battled it out for the best cupcake creation, and the results were absolutely amazing!

AACA seniors spice it up using bacon dust and salted caramel

In their capstone culinary luncheon senior AACA students present a gastronomic feast that included dishes from under the sea to out of this world.

The Baking & Pastry program at the American Academy of Culinary Arts draws from the rich pastry training and baking traditions of France, Austria and Switzerland, and blends them with contemporary American variations. Today’s dynamic restaurant scene calls out for skilled professionals to produce artisan breads, delectable desserts, and sugar masterpieces. Hotels, bakeries, and catering firms are demanding innovation and artistic pastry creations.

Baking and Pastry School | Culinary Arts Program | Pittsburgh Technical College | American Academy of Culinary Arts

The Baking & Pastry program at the American Academy of Culinary Arts draws from the rich pastry training and baking traditions of France, Austria and Switzerland, and blends them with contemporary American variations.

Irish Stew in a Slow Cooker
Culinary ArtsCooking TipsBeefChicken

Irish Stew in a Slow Cooker | Pittsburgh Technical College

Irish Stew in a Slow Cooker - Browse recipes and cooking tips from the American Academy of Culinary Arts.

New Year’s is the time to usher out 2015 and welcome the new year. But, as a chef who has worked in many kitchens, I find there is nothing more satisfying and celebratory than the time-tested, traditional Roast Beef and Yorkshire Pudding meal. The beef should be rare. And the pudding should be crispy, yet moist inside.
Culinary ArtsCooking TipsKitchensMealsTraditional

Yorkshire Pudding

I find there is nothing more satisfying and celebratory than the time-tested, traditional Roast Beef and Yorkshire Pudding meal. The beef should be rare. And the pudding should be crispy, yet moist inside.

New Year’s is the time to usher out 2015 and welcome the new year. But, as a chef who has worked in many kitchens, I find there is nothing more satisfying and celebratory than the time-tested, traditional Roast Beef and Yorkshire Pudding meal. The beef should be rare. And the pudding should be crispy, yet moist inside.
Roast Beef JusCulinary ArtsCooking TipsKitchens

Roast Beef with Jus Lie | Pittsburgh Technical College

New Year’s is the time to usher out 2015 and welcome the new year. But, as a chef who has worked in many kitchens, I find there is nothing more satisfying and celebratory than the time-tested, traditional Roast Beef and Yorkshire Pudding meal. The beef should be rare. And the pudding should be crispy, yet moist inside.

As you read through this wonderful recipe, imagine you have just returned from the market in Orvieto, a small hill town nestled in the heart of Umbria, often referred to as The Jewel of Italy. You have collected fresh ingredients. You look out the window of a 300 year old farm house at the rolling hills. And you begin to cook.
Farro SaladCulinary ArtsCooking TipsWindow

Sarah's Farro Salad | Pittsburgh Technical College

As you read through this wonderful recipe, imagine you have just returned from the market in Orvieto, a small hill town nestled in the heart of Umbria, often referred to as The Jewel of Italy. You have collected fresh ingredients. You look out the window of a 300 year old farm house at the rolling hills. And you begin to cook.

Culinary Students Add Spice to Light Up Night

American Academy of Culinary Arts students lit up many faces Friday as they handed out cookies at Pittsburgh’s Light Up Night. First -term culinary students baked over 800 cookies and five of these students travelled to the event to man a table and distribute holiday cheer.

Cooking Under the Umbrian Sun

Sarah Ritchey, a standout student at the American Academy of Culinary Arts is having an internship one can only dream of. She is studying in Orvieto, Italy at the Istituto Di Arte Culinaria. She is in the historic center of Orvieto at a 300 year old farmhouse in a region once the home of Roman aristocracy.

“It is the job of my dreams. I’m going to continue my studies and one day, I want to be an executive chef,” she said. “Hey, a girl can dream.”

A Newsmaker You Should Know / Culinary Student Amanda Shoup

The 23-year-old culinary student at Pittsburgh Technical College in North Fayette emerged with a bronze award in the competition sponsored by the Chaine des Rotisseurs — International Association of Gastronomy.