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CASA New York City

CASA – The New York City Culinary Arts School

Want to launch your culinary arts careers in the city that never sleeps?  CASA gets you in the door to apprentice under a chef from inside a New York restaurant.  Forget about getting a theoretical or bird’s-eye view of the culinary arts.  This program gets you learning hands-on, growing real skills and a firm knowledge of the world of professional cooking.  With us, you get the access it can take graduates from other culinary schools months, if not years, to achieve. With CASA, you’re in the door on day one.  What you make of the opportunity is up to you.   

— Courses —

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Gourmet
Chef

Apprenticeships/Externships

Mastering technique to achieve vision is the hallmark of a great chef. Direct training, communication and oversight by a great chef is the quickest, most efficient way to learn.

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Artisan
Baking

Apprenticeships/Externships

Artisanal baking is the convergence of science and soul. There is no better way to master technique than by learning directly from a master baker.

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Restaurateur

Apprenticeships/Externships

Business courses cannot prepare you the way real-world training and direct instruction can.

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Pastry
Chef

Apprenticeships/Externships

The rich, delicious world of pastry and confection-making is best learned by working directly with a professional.
 

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CASA. The apprenticeship model culinary school.


  • Personal Details
  • More Info
  • Tuition

Contact Information

Please enter your info below, and someone from RRFC will contact you:

More Info

Note: If you are serious about learning real-world audio production the way we teach it, answer the following questions to expedite your admissions process.

Note: If you are serious about learning real-world radio production the way we teach it, answer the following questions to expedite your admissions process.

Note: If you are serious about learning real-world film production the way we teach it, answer the following questions to expedite your admissions process.

Note: If you are serious about learning real-world culinary skills the way we teach it, answer the following questions to expedite your admissions process.

Which of the following do you have experience with?

What large city is closest to where you live? (Or, which city do you live in?)

Are you willing to go there twice a week for six months?

Tuition

How do you plan on paying for your tuition?
*When paid in full, tuition will receive a $2000 reduction, bringing the program’s total tuition of $12,200 to $10,200 not including administrative fees.

Are you a member or veteran of the military?


What are your goals?


New York City is undoubtedly a main player on the world’s stage of gastronomy. French, haute cuisine was the norm for the city’s elite since the 1960s until the early 2000s. Grand luxe dining can still be enjoyed at La Grenouille the last bastion of what was known as “Les Six” (Lutèce, La Caravelle, La Côte Basque, Lafayette, and Quo Vadis.) Le Cirque is also a veritable institution. Helmed by world-renowned Sirio Maccioni, the world-renowned restaurant has launched the careers of numerous famous chefs including culinary mogul Daniel Boulud.   Today, much of the culinary climate has shifted towards a broader appreciation of inventive cuisines. Michelin starred restaurants include the 3-starred Chef’s Table At Brooklyn Fare. Inspired by Japanese cuisine and French technique, this innovative restaurant does away with convention and seats guests at the only “table” available—the kitchen counter where they can pay a pretty penny to experience the 15-plus course tasting menu under watchful direction of Chef Cesar Ramirez.   But perhaps the real culinary richness of New York City has more to do with the array of cuisines readily available to a hungry, thrill-seeking populace. From Chelsea to the Upper West Side to Greenwich Village, there’s always different food to be had. Want Puerto Rican cuisine, perhaps chicken asopao and tostones? Head to Bedford Park. Craving West Indian or West African? Head to Harlem. For Jamaican, Caribbean, or even Bangladeshi cuisine, go to Jamaica (Jamaica, Queens, that is). Nowhere else on this planet will you encounter such an eclectic range of cuisines. So it’s no surprise that New York chefs have no fear when it comes to innovation and pushing boundaries. Momofuku, the unassuming ramen house that birthed an empire thanks to the vision of one funny, soulful chef, David Chang, is the epitome of the new breed of NY chef. This new era, supplants notions of refinement with creativity, exploration and urbane geekiness. Chefs like Dale Talde of Talde, in Brooklyn, feel free to create using techniques and cuisines of East and West without missing a beat. On the menu at Talde, yuzu guacamole takes up residence on the menu next to samosas and an acorn squash rending made with Malaysian grits. Hungry to explore? This is the place to do it.   Do you want to build a career for yourself within the super-creative, eclectic culture that is New York? By apprenticing under a Master Chef from within a working restaurant, you can get a firsthand taste of the industry and build the connections that lead to work while you develop culinary skills and knowledge you need to compete.   CASA SCHOOLS
Chef Apprentice School of the Arts
Random House Tower
1745 Broadway #17
New York, New York 10019
(646) 583-3270
  
 

Affiliations

WileyCulinary NetNew ChefAmerican Personal and Private Chef AssociationWorld Association of Chefs Societies
IFSEASlow Food USAWUSTHOFMercerAmerican Culinary Federation

 

Learn More

CASA, The Chef Apprentice School of the Arts


  • Personal Details
  • More Info
  • Tuition

Contact Information

Please enter your info below, and someone from RRFC will contact you:

More Info

Note: If you are serious about learning real-world audio production the way we teach it, answer the following questions to expedite your admissions process.

Note: If you are serious about learning real-world radio production the way we teach it, answer the following questions to expedite your admissions process.

Note: If you are serious about learning real-world film production the way we teach it, answer the following questions to expedite your admissions process.

Note: If you are serious about learning real-world culinary skills the way we teach it, answer the following questions to expedite your admissions process.

Which of the following do you have experience with?

What large city is closest to where you live? (Or, which city do you live in?)

Are you willing to go there twice a week for six months?

Tuition

How do you plan on paying for your tuition?
*When paid in full, tuition will receive a $2000 reduction, bringing the program’s total tuition of $12,200 to $10,200 not including administrative fees.

Are you a member or veteran of the military?


What are your goals?