Featured Recipe
Creamy Clam & Tomato Chowder
1 cup diced celery
1 cup diced onions
1 cut diced carrots
4 cups minced clams with juice
2 cups diced whole canned tomatoes
with
juice
4 diced potatoes, medium size
1 1/2 cups tomato sauce
1 quart heavy cream
1/2 cup clam base
1 quart water
2 tablespoons vegetable oil
Slurry (corn starch & water)
Salt & pepper
Sautee celery, onions, carrots in vegetable oil until tender. Add water and clam base to vegetables, bring to a boil. Add potatoes, tomatoes, tomato sauce and clams. Slowly add heavy cream while constantly stirring at a low heat. Add slurry to preferred thickness. Season with salt and pepper.
Created by CCSC student
Reggie Foster and prepared for Charlotte Taste of the Nation planning
committee meeting
on April 4, 2008
Your
future begins here at CCSC!
School's graduates find better jobs in a flourishing local industry
The Community Culinary School of Charlotte has gained national attention for its success in helping people who have experienced barriers to employment. If you're dissatisfied with your job and want to work hard for something better in the culinary arts, CCSC is for you.
The school combines classroom training with hands-on food preparation experience in a production kitchen feeding more than 700 people a day. Immersion in a teamwork environment during the school's three-month class sessions prepares graduates for the workplace.
CCSC is not for the faint of heart. It IS for people highly motivated to improve their life and make their way in the culinary world. Our graduates find jobs -- better jobs -- at local restaurants, hospital cafes, assisted living centers and country clubs.
Read more about us on this site. Read more about the current class of students here. Give us a call. Come visit. Your future is out there in front of you. And we want to help get you there!
4-24-08
Paul Mallon, third from left, and his guests recently ate the prize that Mallon
won at last fall's Community Culinary School of Charlotte's charity golf
tournament. The prize was a four-course dinner, and the school's Ron Ahlert and
Biriam Thompson delivered and served. For more, click on the picture.
4-21-08 During the break between classes, the Culinary School classroom was repainted by volunteers from Independence Hill Baptist Church in Huntersville. For A big hand to the volunteers, and for a peek at the difference a day's labor can make in a classroom environment, click here.
4-16-08
Headlined on their website as "Unique Cooking School Breaks Down Barriers,"
Charlotte public radio station WFAE profiled the Culinary School today.
The article aired in connection with the evening's 13rth Annual Charlotte Taste
of the Nation at the Wachovia Atrium. A portion of the proceeds from Taste of
the Nation were earmarked to support the Culinary School, called "an unusual
school where students learn to cook and make a difference in the community." To
listen to WFAE's story in a new browser window, click the WFAE logo above.
Alternatively, many web browsers will let you listen using the controls at the bottom of this page.
4-15-08 Encore Catering, the catering subsidiary of the Culinary School, announces a 3-bean and turkey chili dinner special. Click here for all the info.
4-10-08 Class 30 held its last BISTRO! for a huge crowd at its Distribution Street facility. Click here or on the picture above for lots of pictures from the event.
3-27-08 Class 30 held a BISTRO! for family, friends and the public. Click here or on picture for more.
3-19-08 Chef Tim Schafer, who presides over
Tim Schafer's at Lake Norman
in Sherrills Ford, was at the Community Culinary School on March 10 for a
training session on the sweetest of culinary skills.
Click here or on the picture for more
on Schafer and the great desserts he helped students make.
3-13-08 Class 30 held another BISTRO! Click here or on the picture for more scrumptious pictures.
2-28-08 Class 30 presents a BISTRO! Click here or on the picture above for a close-up look at the culinarians' work.
1-31-08 Class 30 held its first BISTRO! to a large and warmly appreciative crowd. For lots of pictures showing the students' culinary skills, click here.
1-29-08 Class 30 of the Community Culinary School of Charlotte is cooking right along at a full pace. And members of the class are preparing for Thursday's BISTRO! If you're looking for a change in your life and want to learn the culinary skills, give us a call at 704-375-4500. Class 31 begins May 7!
1-18-08 Bill Shore is founder of Share Our Strength, the nonprofit that coordinates Taste of the Nation culinary events nationwide.
Taste of the Nation Charlotte will be April 16 at the Wachovia Atrium. Taste of the Nation allows chefs and mixologists to pursue their passions in an effort to raise money to end childhood hunger.
An article in Penn Arts and Science noted that at age 13 Shore was in Washington for a march against the Vietnam War. In the article, Shore said, "I am able to remember Martin Luther King's and Bobby Kennedy's important speeches, which were eloquent, passionate, and very inspiring. They gave you a sense that you could make a big difference. But there's nobody calling people to action anymore -- there's a lot of stuff around volunteerism, but there's nobody mobilizing people behind a big idea like ending a war or ending discrimination."
"In the absence of such a summons," the article went on, "Share Our Strength endeavors to realize a sixties-style idealism by applying sound business principles to the big idea of feeding the hungry."
Listen to WFAE's April 16, 2008 report on the Community Culinary School of Charlotte: