Advertisement
YOU ARE HERE: LAT HomeCollectionsCalifornia Culinary Academy Inc
IN THE NEWS

California Culinary Academy Inc

FEATURED ARTICLES
BUSINESS
December 3, 1994
Broadway Stores Inc. and the California Culinary Academy Inc. on Friday said they are combining their efforts and will open cooking schools in Broadway department stores throughout the state. The first will be at the Crystal Court store in Costa Mesa. It is set to open in the fall of 1995. The centers will offer courses in cooking for both professionals and consumers.
ARTICLES BY DATE
BUSINESS
August 12, 1999 | GREG HERNANDEZ
San Francisco-based California Culinary Academy is opening a College of Food in Garden Grove, mainly to serve Orange County. The site was chosen because of its proximity to various tourist destinations such as Disneyland, and surrounding hotels and restaurants. The prestigious cooking school is the largest culinary institution on the West Coast and the third largest in the country.
Advertisement
CALIFORNIA | LOCAL
December 12, 1993 | CATALINA ORTIZ, ASSOCIATED PRESS
Something's cooking at the California Culinary Academy, and it's not just the succulent dishes its students create. The academy, one of the nation's most successful and prestigious cooking schools, is expanding to feed a seemingly insatiable appetite for trained chefs and fine amateur cooking. "Our biggest dilemma on a day-to-day basis is what opportunities to work on that day. The plate's full," said Theodore G. Crocker, chairman of the board of the California Culinary Academy Inc.
CALIFORNIA | LOCAL
August 24, 1995 | TIM MAY
This is what 18-year-old Billy Cayton of North Hills, who recently won a scholarship to a prestigious California culinary arts academy, would prepare for someone he wanted to impress: Salad: apple mushroom ragout. Soup: chicken consomme. Entree: breast of chicken stuffed with spinach and cheese, wrapped in foil, poached, grilled and sliced, served over linguine. Don't even ask about dessert.
CALIFORNIA | LOCAL
August 24, 1995 | TIM MAY
This is what 18-year-old Billy Cayton of North Hills, who recently won a scholarship to a prestigious California culinary arts academy, would prepare for someone he wanted to impress: Salad: apple mushroom ragout. Soup: chicken consomme. Entree: breast of chicken stuffed with spinach and cheese, wrapped in foil, poached, grilled and sliced, served over linguine. Don't even ask about dessert.
BUSINESS
August 12, 1999 | GREG HERNANDEZ
San Francisco-based California Culinary Academy is opening a College of Food in Garden Grove, mainly to serve Orange County. The site was chosen because of its proximity to various tourist destinations such as Disneyland, and surrounding hotels and restaurants. The prestigious cooking school is the largest culinary institution on the West Coast and the third largest in the country.
FOOD
September 7, 1995 | RUSS PARSONS, TIMES FOOD DEPUTY EDITOR
Forget Time Warner and Walt Disney. In the culinary world, the real corporate battle of the decade seems to be shaping up between two of the country's top professional cooking schools. The Culinary Institute of America, long a prime training ground for talented young chefs, opened a West Coast campus in the Napa Valley in late August. Well-known for its manorial campus on a bluff overlooking the Hudson River just outside Poughkeepsie, N.Y.
BUSINESS
December 3, 1994
Broadway Stores Inc. and the California Culinary Academy Inc. on Friday said they are combining their efforts and will open cooking schools in Broadway department stores throughout the state. The first will be at the Crystal Court store in Costa Mesa. It is set to open in the fall of 1995. The centers will offer courses in cooking for both professionals and consumers.
CALIFORNIA | LOCAL
December 12, 1993 | CATALINA ORTIZ, ASSOCIATED PRESS
Something's cooking at the California Culinary Academy, and it's not just the succulent dishes its students create. The academy, one of the nation's most successful and prestigious cooking schools, is expanding to feed a seemingly insatiable appetite for trained chefs and fine amateur cooking. "Our biggest dilemma on a day-to-day basis is what opportunities to work on that day. The plate's full," said Theodore G. Crocker, chairman of the board of the California Culinary Academy Inc.
Los Angeles Times Articles
|