Celebrity Chef MasterClass

Join CCAE’s master class series with celebrity chefs for an unforgettable cooking and learning experience. Roll up your sleeves and learn cooking techniques side-by-side with our celebrated local chefs. Please see the section description for the chefs' bio, course titles, and course descriptions.

Sections

STAR-SP19.02

Start Date

May 1, 2019

Time

6:00pm

Location

The class has been postponed to meet on May 22 / CCAE

Cost

$120.00

Availability

3

Wednesday, 6-9pm. May 22

The class has been postponed from the catalog.

Chef Tracy Chang, Executive Chef & Owner, Pagu
JAPANESE-SPANISH TAPAS
Join Chef Tracy and learn how to prepare Japanese and Spanish small plates, weaving tradition and technique. In this hands-on class, we’ll explore the ingredients, flavors, and methods of these two cuisines through tapas, paella, and more!

Instructors: Tracy Chang

STAR-SP19.03

Start Date

June 12, 2019

Time

6:00pm

Location

CCAE

Cost

$120.00

Availability

6

Wednesday, 6-9pm. Jun. 12
Chef Tyler Kinnett, Executive Chef, Harvest
WILD FLAVORS: COOKING WITH FORAGED FOODS
Wild, seasonal, local, and sustainable produce is a key ingredient to enhance your dining experience. Join Chef Tyler and learn how to bring the best flavors from foraged ingredients and how to add exciting twists to your homemade dishes. Let’s roll up our sleeves and cook delicious dinner using herbs, vegetables, and roots from the wild.

Instructors: Tyler Kinnett

STAR-SU19.01

Start Date

June 19, 2019

Time

6:00pm

Location

CCAE

Cost

$120.00

Availability

9

Wednesday, 6-9pm. Jun. 19

Chef Jeremy Sewall, Executive Chef and Partner Row 34, Island Creek Oyster Bar
SUMMER SEAFOOD AT HOME
New England seafood is unlike any other when in season. Join Chef Jeremy and learn how to transform these fresh takes on seasonal recipes into extraordinary dishes. We’ll highlight the diversity of New England seafood and learn about the rich traditions as well as the passion of those who provide us with the fresh produce. You’ll leave with the confidence to replicate your favorite restaurant-quality dishes at home.
Chef Bio: Chef Jeremy Sewall graduated from the Culinary Institute of America in 1992. He began his professional career in Maine at the Relais & Chateaux White Barn Inn. He later moved to Europe, working for Albert Roux in London and Amsterdam before returning to Boston and a position at L’Espalier. In 2000, Chef Jeremy opened Lineage in Brookline, MA with his wife, Lisa. In 2010, he teamed up with Skip Bennett, the founder of Island Creek Oysters, to bring the Island Creek Oyster Bar to Boston. In 2013 with Garrett Harker and Skip Bennett, he opened Row 34 in Boston’s Fort Point Channel, and later a second location in Portsmouth, NH.

Instructors: Jeremy Sewall

STAR-SU19.02

Start Date

June 24, 2019

Time

6:00pm

Location

CCAE

Cost

$120.00

Availability

7

Monday, 6-9pm. Jun. 24
Chef Jody Adams, Chef and Co-Owner, TRADE, Porto, and Saloniki
FLAVORS OF GREECE
In this master class, join Chef Jody Adams and Saloniki chef, Pantazis Deligiannis, and learn the secrets behind her signature dishes at Saloniki Greek. They’ll teach you how to make both traditional, and innovative Greek dishes using classic Greek ingredients. The class will culminate with a food and wine pairing.
Chef Bio: Chef Jody Adams was chef and owner of Rialto, the acclaimed restaurant completing a 22-year run in 2016. In 2011, she opened her second restaurant, Trade, located in Boston’s historic Waterfront District. She is also a partner at Porto, driving the coastal mediterranean menu in Back Bay. In 2016, Jody Adams opened Saloniki, a fast-casual Greek Restaurant, in the Fenway, which has since opened two additional locations in Central and Harvard Squares. In 2018, Chef Adams was inducted into The James Beard Foundation Who’s Who of Food & Beverage in America. Adams has been featured in The New York Times, The Boston Globe, Bon Appétit, Food & Wine, and competed on BRAVO TV’s popular Top Chef Masters in 2010.

Instructors: Jody Adams

STAR-SU19.03

Start Date

July 31, 2019

Time

6:00pm

Location

CCAE

Cost

$120.00

Availability

12

Wednesday, 6-9pm. Jul. 31

Chef Kristen Rummel, Executive Pastry Chef and Owner, Honeycomb Creamery
ICE CREAM MAKING WITH HONEYCOMB CREAMERY
Ice cream is art and science. But unique ice cream flavors at Honeycomb Creamery reflect more than that. Pastry Chef Kristen will talk about New England ingredients and seasonal produce that turn ordinary flavors to extraordinary sensations. We’ll start with the basics of ice cream and how to turn your imagination to make creative ice cream. While we churn ice cream, we will talk about how to tackle sauces and toppings.

Chef Bio: Kristen Rummel and ice cream first met only a few years ago at Oleana, where she tasted real corn ice cream made in a small batch. She started replicating at home with a small ice cream maker someone gave her for her wedding. Kristen spends a lot of her time cooking, baking and churning to create the beautiful, unique flavors for all of the ice creams and waffle cones. Through her studies at Cambridge School of Culinary Arts and her work as kitchen manager at Union Square Donuts, she has cultivated a love for unique, inspiring and delicious food. She continues to make all ice cream at Honeycomb Creamery completely from scratch and source ingredients locally.

Instructors: Kristen Rummel

Instructors

Tracy Chang

Tracy Chang’s love for the restaurant industry began at an early age at her Grandmother’s Japanese restaurant in Cambridge, observing the hard work and leadership that created opportunities for other immigrants. Tracy studied with Pâtissier Nicolas Bernardé at Le Cordon Bleu Paris. From Paris, she traveled south to Spain, where she worked with Chef Martin Berasategui at his 3 Michelin Star restaurant in San Sebastian. Tracy is excited to feed the community and continue her grandmother’s legacy at her restaurant, Pagu, in Cambridge.

Tyler Kinnett

Tyler Kinnett is the Executive Chef at Harvest Restaurant in Cambridge. He studied at the New England Culinary Institute in Montpelier, then moved to Boston in 2009 where he began his career under the tutelage of Gordon Hamersley. Kinnett joined the team at Harvest in 2012 as a sous chef and became Executive Chef in May 2015. He was named one of Zagat’s “30 Under 30” for Boston in November 2015.

Jeremy Sewall

Jody Adams

Kristen Rummel