The Maine College of Art is offering a set of Culinary Arts classes this Summer as part of their continuing education program. Here’s the list of the Summer options:
- The Art and Craft of Food Writing taught by Susan Axelrod from the Press Herald
- Pastry Perfection taught by Tara Smith from Standard Baking
- Farm to Fork Workshop taught by chef David Levi, owner of Vinland
- All About Cheese taught by Sarah Wiederkehr from Winter Hill Farm
- Microbrewing taught by Chresten Sorensen from Bunker Brewing
According to the release:
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.”
Papagni is now working to recruit instructors for the Fall semester at MECA.