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MECA Offers New Courses In Culinary Arts

MECA Offers New Courses in Culinary Arts

Posted: 2014-03-28

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New Community Programming Offers Foodies of All Backgrounds, Interests, and Skill Levels an Opportunity to Learn from the Best

Portland, ME ~ The Maine College of Art has recently announced the addition of culinary arts programming via the Continuing Studies Department. In recent years Portland and the state of Maine have become national leaders in the food scene. “Portland attracts foodies from all over the world. We are in the midst of a culinary boom and live in a city that values great food and drink. As an institution dedicated to educating artists for life, incorporating culinary arts into the curriculum is a natural next-step for the MECA,” says college president Don Tuski, Ph.D.

To help orchestrate this new realm of programming, MECA has engaged the expertise of Culinary Consultant and former Executive Vice President of The International Culinary Center (formerly The French Culinary Institute), Christopher Papagni, Ph.D. According to Papagni, “Some of the best of Portland's culinary scene has been selected for this first round of MECA classes. Keeping up with new food trends and the rapid growth of artisan talent in Maine, will insure dynamic programming for a long time to come.”

This summer MECA will offer courses on various aspects of the culinary arts industry such as pastry baking, food writing, microbrewing, cheese education and farm to table dishes and culture. The programs range from one-day workshops to six-week courses. Here is a preview of culinary arts programming offered at MECA for the first time ever this Summer:

Pastry Perfection
Tara Smith from Standard Bakery will share her mastery with students over the course of three classes. Students will learn techniques, tips, and tricks to bake a selection of irresistible baked goods to serve from dawn to dusk. >> Learn More

Farm to Fork Workshop
From the Portland-local restaurant Vinland, owner and chef David Levi will teach students about the quality, healthfulness, and ecological stewardship of buying and cooking local food. Students will use summer produce from Greater Portland’s organic farms, seafood, foraged foods, and pasture-raised meats and dairy products to prepare beautiful and delicious meals using solely local ingredients. >> Learn More

All About Cheese
Sarah Wiederkehr from Winter Hill Farm will explore the history, complexity, and diversity of cheese with students over the course of a three-hour workshop. Students will learn about the different styles of cheese, optimal pairings, and how to determine quality and best techniques for storage.  >> Learn More

The Art + Craft of Food Writing
Susan Axelrod of MaineToday.com will mentor students on how to join in on Maine’s culinary conversation by exploring food writing and blogging. Students will learn how to write restaurant critiques, food feature pieces, and how to submit work to publications. >> Learn more

Microbrewing
From Bunker Brewing Co., Chresten Sorensen will help students learn the ins and outs of brewing their own beer. Sorensen will focus on the four elements of brewing (water, yeast, malt, and hops), brewing practices on a commercial vs. home-brewing scale, and the historical emergence of small independent craft-brewers around the world. >> Learn More

For more information on MECA’s new culinary programming, please contact Director of Continuing Studies, Courtney Cook at 207.699.5061, ccook@meca.edu, or visit: meca.edu/cs



Read full article from Bangor Daily News (By Seth Koenig)