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.
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.
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.
Business courses cannot prepare you the way real-world training and direct instruction can.
The rich, delicious world of pastry and confection-making is best learned by working directly with a professional.
CASA. The apprenticeship model culinary school.
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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.
Chef Apprentice School of the Arts
Random House Tower
1745 Broadway #17
New York, New York 10019