Academy of Culinary Arts

06/25/2026

06/15/2026

🌞 summer is the perfect time to learn, explore, and grow!

JOIN kids College this summer for exciting classes, hands-on activities, new friendships, and unforgettable experiences. Give your child a summer filled with discovery and fun!

📅 Register today- spaces are limited!

Https://workforce.atlanticcape.edu/kids-college/index.php



Atlantic Cape Community College
Academy of Culinary Arts

Strengthen your business acumen with classes taught by our professional team of trainers. Skills training available in Coaching and Mentoring, Conflict Resolution, Resume Writing, Public Speaking, Virtual Workplace Management and more.

06/10/2026

06/10/2026

Students in our Academy of Culinary Arts had a rare opportunity to cook alongside Chef Gino Minacapilli, Norway’s Bocuse D'Or team coach, in the Asti region, where they crafted a three-course masterpiece showcasing local flavors.
Atlantic Cape Community College
Academy of Culinary Arts
Hospitality Management at Atlantic Cape

06/10/2026

Italian truffles; especially the prized white truffles of the Piedmont region and black truffles found throughout central and northern Italy, are among the most celebrated ingredients in the culinary world. Their aroma, seasonality, and rarity make them an excellent study for culinary students learning about terroir, ingredient sourcing, sustainability, and menu value. Understanding how truffles are harvested, graded, handled, and incorporated into dishes teaches future chefs the importance of respecting premium ingredients and allowing their natural flavors to shine.

One company that exemplifies this connection between tradition and innovation is Tartuflanghe, a family-owned company founded in the Alba area of Piedmont. Since the 1970s, Tartuflanghe has helped preserve Italy’s truffle culture while developing innovative products such as the world’s first commercial truffle pasta, introduced in 1990. The company works closely with truffle hunters, cultivates truffle grounds, and exports authentic Italian truffle products worldwide, providing culinary students with an excellent example of how heritage foods can be transformed into successful global businesses while maintaining a commitment to quality and regional identity.
Atlantic Cape Community College
Academy of Culinary Arts
Hospitality Management at Atlantic Cape

06/08/2026

The Academy of Culinary Arts at Atlantic Cape Community College has arrived in Ferrara — and this city has a food and wine story that most culinary programs never teach.

Ferrara. A UNESCO World Heritage city in Emilia-Romagna.

Its culinary identity is unlike anything else in the region. Cappellacci di zucca — the pumpkin-filled pasta that has defined this city's table for centuries. Pampepato — a spiced chocolate and pepper cake rooted in Renaissance court tradition. The bread traditions of the Po Valley that bakers here have been passing down through families for generations.

And the wine. Ferrara sits at the edge of some of Italy's most important wine country — the gateway to Emilia-Romagna's producing zones and a short distance from the Veneto Prosecco hills.

Our students from Atlantic Cape are not visiting Ferrara. They are being introduced to it — to what it grows, what it produces, and what it has been putting on the table since long before any of them were born.

This is what years of partnership with Atlantic Cape has looked like. Every time, a new city. Every time, a deeper understanding of why Italy teaches what no classroom can replace.

To the Academy of Culinary Arts — welcome to Ferrara.

Years of bringing Atlantic Cape students to Italy. Follow along for more.

06/08/2026

Walking Torino!
Atlantic Cape Community College
Academy of Culinary Arts
Hospitality Management at Atlantic Cape

06/08/2026

Italy is Europe’s largest producer of rice, cultivating more than half of the continent’s total rice crop, with most production concentrated in the regions of Piedmont and Lombardy. Rice has been grown in northern Italy since the 15th century, where irrigation canals and fertile plains created ideal growing conditions.

Italy is especially known for producing high-quality varieties such as Arborio, Carnaroli, and Vialone Nano, which are prized for their ability to absorb flavors while maintaining texture in traditional risotto preparations.

For culinary students, understanding the origins of rice is as important as mastering the techniques used to prepare it. Knowledge of how rice is cultivated, harvested, milled, and graded helps future chefs appreciate the relationship between agriculture and cuisine. By understanding the source of their ingredients, students develop a deeper respect for the farmers, traditions, and regional food systems that contribute to the quality and authenticity of the dishes they create.

06/06/2026

Saturday market in the main piazza in Padova, Italy. Following a morning free to wander, we enjoyed lunch on the piazza, then proceeded to visit a winery for a guided tour, wine tasting, and dinner.
Atlantic Cape Community College
Academy of Culinary Arts
Hospitality Management at Atlantic Cape