At L’Academie de Cuisine I learned the foundations of my craft and the paramount importance of patience in the pastry kitchen
Gaithersburg, MD (PRWEB) May 11, 2011
L’Academie de Cuisine (LAC), one of the ‘Top Ten’ culinary schools in the United States, is proud to announce that Angela Pinkerton, an alumna of LAC's professional pastry arts program won Oustanding Pastry Chef of the Year at last evening's James Beard Awards ceremony in New York City. "This talented young woman brings creativity and dedication to her craft every day,” said Chef Francois Dionot, Founder and Director of L’Academie de Cuisine.
Pastry Chef Angela Pinkerton graduated from LAC’s professional pastry arts program in 2006. Before she ever knew she wanted to be a pastry chef, Pinkerton majored in biology at Kent State. She began her career in pastry while in college decorating cakes at a local bakery. After graduating, she decided to become a pastry chef and enrolled in LAC’s pastry arts program. As Angela stated, “At L’Academie de Cuisine I learned the foundations of my craft and the paramount importance of patience in the pastry kitchen from (former) chef-instructor Mark Ramsdell. Chef Mark taught me the basics. He has amazing patience which is so important, and really focuses on doing things properly. I’m big on that. You have to be determined. If you really want something you can have it. You can get it. You can work toward it. It's about determination and want. And staying true to what you believe.”
From L’Academie, Pinkerton completed her externship in the pastry kitchen of The Ritz-Carlton in Arlington, Virginia before making the move to New York City where she eventually became executive pastry chef at Eleven Madison Park. At this four-star restaurant Angela collaborates closely with Chef Daniel Humm to create desserts that are at once sophisticated, seasonal and delicious, perfectly complementing the restaurant’s modern French cuisine.
Since 1976, L’Academie de Cuisine has offered programs designed for students who want a formal education in order to pursue a career in the field of culinary and pastry arts. The Culinary Arts (daytime and evening) and Pastry Arts Programs 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. The program includes a paid externship program for students to work in fine-dining restaurants, hotels and bakeries. 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.
The school also offers over 1000 recreational cooking classes at two locations in Gaithersburg and Bethesda, Maryland. Other areas of study include professional culinary development, continuing education and private events. http://www.lacademie.com/.