ECPI University Press Releases: Casual Gourmet

Classes Bring New Flavor, Twists, Tips for Holiday Cuisine

Designed to Help People Make Most Out of Home Dining

Instead of the same old turkey leftovers, how about a homemade turkey pot pie, or turkey on wheat with melted baby Swiss, arugula, avocado, smoked paprika and garlic mayonnaise? For dessert, perhaps a deep-dish, dark chocolate pie with heavy cream, butter and amaretto.

New recipes, creative twists on traditional dishes and time-saving tips are the focus of an expanded culinary instruction program to help the public make the most of home holiday cooking and entertaining.

"We've designed the classes to help our guests enhance their knowledge, techniques and kitchen skills specifically for the busy holiday season," says Troy Camacho, chef and director of Casual Gourmet, a recreational cooking program offered at ECPI University's School of Culinary Arts, Culinary Institute of Virginia (CIV).

"These are very hands-on classes where students will be able to go home and make what they've just learned," Chef Camacho says. "In addition to fresh new ideas, we'll examine preparation techniques, safe storage of leftovers and simple time-saving tips, such as keeping the oven closed and how to prepare food well ahead of time."

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Casual Gourment Appetizing Endeavors Hampton Roads Magazine

Casual Groumet

Appetizing Endeavors


Culinary Institute of Virginia’s Casual Gourmet Classes

Make Professional Instruction Available to the Home Cook

NORFOLK, Va. - (October 10, 2007) - Culinary Institute of Virginia, the School of Culinary Arts at ECPI College of Technology, is celebrating one year of culinary excellence in Norfolk. The school’s hands-on approach to culinary education has drawn over 200 students to the 18 month associate degree program.

Starting in October, in addition to the degree program, Culinary Institute of Virginia (CIV) will offer a Casual Gourmet cooking series. These individual classes are designed for the home cook who wants to improve skills and learn new techniques in a variety of areas. Students of the Casual Gourmet classes are taught in real kitchens with the same “learn by doing” philosophy that guides all CIV programs.

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