Alumni Newsletter

Keeping our Alumni informed of Atlantic Cape activities

Explore All-American Cooking with Academy Workshop Series

Take a culinary trip across the country, without leaving South Jersey, as the Academy of Culinary Arts presents the Regional American Cooking Series.

  • Head for Mardi Gras country Feb. 12 with Cajun/Creole fare, where you’ll learn how to whip up such Big Easy treats as gumbos and beignets.
  • On Feb. 26, savor fresh seafood such as oyster stew and indigenous delights like Eskimo ice cream with sourdough pancakes as the series moves to Pacific Northwestern cuisine.
  • Learn about Mexican-inspired Southwestern favorites on March 11, which will include tips on how to prepare chile rellenos, Sante Fe posole and more.
  • The March 25 series finale travels to the Midwest, with a focus on runzas (stuffed dough sandwiches popular in Nebraska) to the chicken in cider and lemon pie enjoyed by those who practiced the Shaker faith.

The classes meet 6-9 p.m. on Tuesdays in the Academy’s kitchens on the Mays Landing Campus, 5100 Black Horse Pike. Cost of each class is $65. All workshops are taught by professional chef educators. To register, call (609) 343-4829, or visit