Angela emphasized the hard work of a chef rather than the glamour aspect that is so prevalent on TV.
Gaithersburg, MD (PRWEB) July 09, 2012
At the June 15, 2012 summer graduation, L'Academie de Cuisine was honored to welcome LAC graduate Pastry Chef Angela Pinkerton, a James Beard Award Winning Pastry Chef, to be the guest speaker. Angela is currently the pastry chef for the award winning Eleven Madison Park Restaurant in New York City for the past 4 years. And, in 2011 Angela won the James Beard award for Best Pastry Chef in the US. Today, Angela collaborates closely with Executive Chef Daniel Humm of Eleven Madison Park to create desserts that are at once sophisticated, seasonal and delicious, perfectly complementing Chef Humm’s modern French cuisine.
At graduation, Angela emphasized the hard work of a chef rather than the glamour aspect that is so prevalent on TV. She talked about staying in a job long enough to learn and about respecting her teachers, both at L’Academie and throughout the kitchens she has worked in.
L'Academie de Cuisine presented Angela with a Grande Diplome for her achievements in Pastry Arts.
Chef Pinkerton wished the graduates a long and successful career in their chosen field. Graduates of the 2012 Professional Culinary Arts Programs have completed 6 month externships at the following restaurants and pastry shops to attain their diplomas in Washington, DC - Acadiana, Central by Michel Richard, CityZen in the Mandarin Oriental, La Chaumiere, Oyamel, Oval Room, Poste Brasserie, Proof, PS7 Restaurant, Ris, Urbana in the Kempton Hotel, The Source, Hotel Sofitel, Virginia – Brabo, Eventide, Lansdowne Resort, Rustico, Virtue Feed & Grain, The Majestic Maryland – Addies, Grapeseed, Meli Patisserie and Bistro, Clydes Tower Oaks Lodge, Founding Fathers, Black Market Bistro, Black Salt, Loew’s Annapolis Hotel, Monocacy Crossing, Whole Foods, 8407 Restaurant, New York – Blue Hill at Stone Barns, Castle on the Hudson, Landmark Tribeca Restaurant.
Graduates of the 2012 Professional Pastry Arts Programs have completed 6 month externships at the following restaurants and pastry shops to attain their diplomas in Washington, DC –Pearl Dive Oyster Bar, The Fairmont Hotel, Park Hyatt Hotel, CityZen in the Mandarin Oriental,
Hotel Sofitel, Central by Michel Richard, Virginia – Buzz Bakery, Maryland – 8407 Restaurant, Just Cakes, North Carolina - McDuffs Tearoom, Ohio – Phyllis Lester Designs.
Located just outside Washington, DC, L’Academie de Cuisine’s professional Culinary and Pastry Arts Programs (daytime and evening) provide a course of study in the theory and techniques of classic French cuisine with an emphasis on fine food planning, preparation, and presentation. L’Academie de Cuisine offers small class sizes so students receive personal attention and expert instruction under the direction of European and American trained chefs and pastry chefs. The professional program includes a paid externship for students to work in fine-dining restaurants, hotels and bakeries in the Washington, DC area as well as externships nationwide. An application is available on LAC’s website. Visit http://www.lacademie.com for an application or contact LAC’s Admissions Department for more details at (800) 664-CHEF (2433), x201 or admissions(at)lacademie(dot)com. Professional Culinary Arts Programs begin each January, March (evening) April, July, August (evening) and September.
In addition, L’Academie de Cuisine has offered over 1000 recreational cooking classes at two locations in Gaithersburg and Bethesda Maryland since 1976. Other areas of study include continuing education and private events.