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California Culinary Academy was nationally accredited by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT). [8] It did not have regional accreditation; thus, most regionally accredited or traditional universities and colleges are reluctant to accept its credits for transfer and many do not recognize its undergraduate degrees for entry into graduate programs.
Several books have been written about the school. Journalist Michael Ruhlman, in his first book about the CIA, The Making of a Chef, documents his experiences as he passes through the classes at an accelerated rate. [86] In another book, The Soul of a Chef, he documents seven chefs taking the ACF Master Chef test held there semi-annually.
In 2015, he became a pizza consultant. [ 5 ] [ 6 ] He has consulted on pizza projects in several countries. [ 7 ] [ 8 ] He is the author of Pizza Czar: Recipes and Know-How from a World-Traveling Pizza Chef .
Related: 7 Fan-Favorite Aldi Pizza Hacks to Upgrade Pizza Night. Other Chef-Approved Tricks for Better Frozen Pizza. In case the garlic butter trick got you inspired, here are a few more easy ...
In 2012, Kim and Leifur opened a second restaurant in Edina, Minnesota, a smaller pizzeria called Hello Pizza, selling pies and slices from a counter. [ 7 ] In 2016, Kim and Leifur opened a third restaurant named Young Joni in northeast Minneapolis, expanding from pizza to a broader menu featuring hearth cooking and Korean influences.
Favorite items include the Quattro Forni, a thick, square cut pizza cooked in four ovens that is a variation on a pizza baked in three ovens that won Gemignani an international championship; [36] The Dillinger and The Crown Point, Cast Iron Pan pizzas, that won the World's Best Pan Pizza and the Best of the Best at the International Pizza ...
The sous-chef de cuisine (under-chef of the kitchen) is the second-in-command and direct assistant of the chef de cuisine or head chef. This person may be responsible for scheduling the kitchen staff or substituting when the head chef is absent. Also, the sous-chef will fill in for or assist a chef de partie (line cook) when needed. This person ...
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