A moment of sanity in a complex world, The Swannanoa School of Culinary Arts was designed to inspire a new--and to invite an old--generation of home chefs to gather food consciously, treat it with skill and respect, and share it with passion. During each of its two weeks, July 13-19 and July 20-26, you can plunge hands-first into a variety of sensations that will tickle your tongue and charm your palate. From Gathering & Garnishing through French Secrets, on to Bread-Baking, with sessions for Expanding and Refining the Palate, not a moment will be squandered as you try your hand at both new and time-proven techniques. The majority of ingredients are obtained locally, many of them just a step away from the generous open-porched kitchen located on the campus of Warren Wilson College.
This year's line-up of chefs and masters includes Asheville's celebrated restaurateur Mark Rosenstein, award-winning caterer, Laurey Masterton, New York's garnishing expert Hiranth Jayasinghe, Italy's Wally Maria Mazzucco, well-loved "Everyone Cooks" chef Michael Gentry, prolific cookbook author Barbara Swell, seafood specialist Tres Hundertmark, executive chef Perry Hendrix, Mexico City's Chef Mo, cooking instructor veteran Marjorie Porter, Earth Fare educator Chris Aquilino, private chef Daphne Arthur, wine expert Eberhard Heide, master brewer Brian Cole, sustainable agriculture specialist Marc Williams, French baker Pierre Lestieux, pastry expert Cynthia Pierce, herbalist Diana Schmitt McCall, truffle-growing expert Tom Michaels , British High Tea specialist Ian Robertson, administrator par excellence Katie Green, and director and Cordon Bleu aficionado Susi Gott Séguret.
Two week-long summer sessions that emphasize fresh organic garden & farm produce and include a variety of culinary styles.
Number of Programs/Year
2
Program Length
1 week
Group Size or S:T Ratio
30
Program Focus
American, Baking/Pastry, Confectionery, Far Eastern/Asian, French, Healthy/Vegetarian, Italian, Mexican, Professional Workshop, Vacation, Wine
Faculty
2008: 27 chefs and masters including Mark Rosenstein, Laurey Masterton, Wally Maria Mazzucco, Hiranth Jayasinghe, Tres Hundertmark, Michael Gentry, Perry Hendrix, Marc Williams, Chris Aquilino, Barbara Swell, Marge Porter, Daphne Arthur, Mauricio Abreu.
Susi Seguret
Director Swannanoa School of Culinary Arts
WWC-CPO 6268
Asheville, NC 28815-9000
United States
Phone: 828-301-2792
Fax: 828-771-3090
E-Mail:
