ACA's 'What's Cooking' Premieres Aug. 4
July 27, 2011
Professional chefs at the Academy of Culinary Arts dish out expert cooking advice to home chefs in the fourth season of “What’s Cooking.”
Beginning Aug. 4, the 90-second segment will air during the 6 p.m. news broadcast on WMGM-TV/NBC 40 and the following morning during The Today Show. The segment runs Thursdays through October.
The fourth season of What’s Cooking is packed with tips for preparing seasonal favorites including: Tempura-Fried Lobster, Lamb Lollipops and Key Lime Pie. As the seasons change, segments will include instruction on local favorites like Peach Cobbler, Asian-BBQ Pork Belly Sliders and Flourless Chocolate Cake.
The segments feature Director of Culinary Operations Bruce Johns of Marmora and Chef Educator Ruth Latorre of Atlantic City, ACA alumni Chef Michael Williams ‘92, executive chef at Izakaya; and Chef William Meyers ’07, executive sous chef at the Stone Harbor Golf Club. ACA students Adam Bowers of Williamstown and Amanda Palomino of Egg Harbor Township assisted with the preparation. “What’s Cooking” was filmed in July using the fully equipped display kitchens at Johnson’s Appliances and Bedding in Ocean City.
All recipes will be available on the “What’s Cooking” website, www.atlantic.edu/whatscooking, after the episodes air so viewers can recreate the dishes at home.
The Academy of Culinary Arts has trained professional chefs for 30 years. It is located at Atlantic Cape Community College’s Mays Landing Campus, 5100 Black Horse Pike. Registrations for the fall semester are now being accepted. For more information, contact Judy DeSalvo at (609) 343-5624 or visit www.atlantic.edu/aca.