Yesterday the Center for Kosher Culinary Arts held their graduation parties for students completing the latest Baking & Pastry Arts and Culinary Arts Programs.
Chef Philippe Kaemmerlé, the instructor of the Baking & Pastry Program, trained in France, emigrated to New York in 1986, at the age of 28, and worked as a Pastry Chef in some of New York’s most prestigious restaurants (including Club 21, Windows on the World and Aquavit, among others). He’s done extensive work with various celebrated caterers and started teaching at CKCA in February 2010.
Chef Philippe‘s meticulously trained Baking & Pastry Arts graduates – six in number, this time around – presented us with eclairs, bavarians, chocolate cake, fruit pies, bread, cheese cake and more; presentation was both aesthetic and delicious!
In the early evening Chef Avram Wiseman (no stranger to these pages!) – CKCA‘s Dean and Instructor of the Culinary Arts Program – presented his graduating class of eleven students.
With a cocktail style buffet we were treated to shitake tapanades, deviled eggs, salmon pinwheels, stuffed tomatoes, sushi, spicy meatballs and an assortment of other tasty delicacies.
Having eaten at various establishments where CKCA grads are employed, having tasted what these students prepared, I have no doubt that they are bound for glory and success at some fine restaurants.
Congratulations graduates! Congratulations Chef Philippe, congratulations Chef Avram, congratulations Jesse! But, stay warned… we will review the eateries where the members of these two graduating classes may find themselves.