Did you know that Cambridge School of Culinary Arts started in a home? In 1974, Roberta L. Dowling, a CCP, began teaching classical European cookery classes. She taught them right from her own home.
Now, standing before the Cambridge School of Culinary Arts at 2020 Massachusetts Avenue, imagine those humble beginnings. Demand grew quickly. Soon, Roberta moved the school to this very location.
By the 1980s, over 400 students were enrolled. Roberta sought accreditation. The Cambridge School of Culinary Arts gained accreditation in 1981. It was accredited by the Commonwealth of Massachusetts Department of Education. In 1989, NATTS also accredited it.
Today, the Cambridge School of Culinary Arts offers diverse programs. Aspiring chefs can enroll in the Professional Chefs Program. It is 37 weeks long with 20 hours of instruction per week. The Professional Pastry Program is also popular. It is also 37 weeks long with 20 hours of instruction per week. French Master Pastry Chef Delphin Gomes heads this program.
For a shorter commitment, consider the Culinary Certificate Program. It runs for 16 weeks with 19 hours of instruction each week. A Certificate Pastry Program mirrors this. Chef Delphin Gomes also leads this program.
Amateur cooks find plenty to enjoy. The Cambridge School of Culinary Arts provides recreational classes. These classes cover sauces, gluten-free cooking, and ethnic cookery. They also teach knife skills and pastry techniques.
For the adventurous, the school organizes culinary excursions. Past trips included Umbria and San Marino in Italy. They also visited Beijing, Xi’an, Suzhou, Shanghai, and Hong Kong.
The Cambridge School of Culinary Arts boasts impressive accreditations. It is endorsed by the International Association of Culinary Professionals IACP.
Many notable chefs are alumni of the Cambridge School of Culinary Arts. Karen Akunowicz from Fox & the Knife graduated in 2005. Matthew Barre from Farm & Fries also graduated in 2005. Mary Ting Hyatt, founder of Bagelsaurus, graduated in 2008. Greg Reeves from Viale is another alumnus from 2003. Tiffani Faison, owner of Sweet Cheeks and Tiger Mama, graduated in 2003.
Several alumni have established successful food production businesses. Steve DiFillippo 84 owns Davio’s Restaurant. Nuno Souza 02 owns Off Broadway Diner. Craig Andy Beardslee 88 owns Hash House a go go.
Even food writers have emerged from its halls. Joe Yonan 00 is a food writer and cookbook author.
The Cambridge School of Culinary Arts has a rich history. In 2006, it partnered with Todd English’s Rustic Kitchen. Student chefs gained experience there. They had the chance to be “chef for a night”. Roberta Dowling, the school’s founder, passed away in 2015.
The Cambridge School of Culinary Arts remains a vital institution. It continues to inspire future chefs and culinary professionals. Its legacy enriches Cambridge’s culinary scene.