Instructor: Candy Argondizza

Biography: Candy Argondizza grew up in a close-knit Italian family where food was the center of every gathering. This led to her love of food and sharing of ideas. She began her career with a degree from the Culinary Institute of America and worked her way through many of New York City's finer restaurants. She has spent the last 17 years teaching and guiding future chefs at the helm of the International Culinary Center in NYC. There she worked alongside and collaborated with many of the culinary world's best known chefs.

Candy has contributed to various cookbooks, is often sought for her advice and tips for food magazines, and has been featured at the James Beard House. She was also honored with Culinary Teacher of the Year by the International Association of Culinary Professionals.

She is excited to continue sharing her culinary knowledge and talents with all food lovers in Bend and Central Oregon. As an avid triathlete and accomplished runner, Candy feels right at home in the Bend active community.

Classes by this instructor

Culinary Techniques: Back to Basics - *Full Series

Gain confidence and skills in the kitchen by mastering the five basic culinary techniques: Braising, Grilling, Poaching, Roasting, and Saut�ing. Learning these five basics techniques will help build your culinary toolbox, and impress your family and friends. Register for the full series, or any of the stand-alone technique classes.
September 13, 2025 to November 8, 2025 | 10:00am-1:00pm PDT | Bend

Culinary Techniques: Back to Basics - Braising

Braising uses a combination of dry and moist heat methods, by searing, and slow cooking in a liquid. Used mostly for tough cuts of meat. In this class, you will braise a delicious Coq au vin, or French chicken stew, with creamy mashed potatoes. Register for the full series, or any of the stand-alone technique classes.
Saturday, September 13, 2025 | 10:00am-1:00pm PDT | Bend

Culinary Techniques: Back to Basics - Grilling

Grilling us a dry-heat cooking method that involves cooking food over direct heat. Whether it is burgers, steaks, seafood, or vegetables, grilling is a great way to create a smoky, charred flavor. In this class, you will grill hangar steak, roasted rosemary potatoes, and goat cheese Swiss chard. Register for the full series, or any of the stand-alone technique classes.
Saturday, September 27, 2025 | 10:00am-1:00pm PDT | Bend

Culinary Techniques: Back to Basics - Poaching

Poaching is a moist-heat method of cooking, where food is gently cooked in a liquid, typically at a temperature just below boiling. It preserves flavors and is ideal for delicate foods, such as eggs, fish, and poultry. In this class, you will poach salmon, with tarragon vin blanc, lemony jasmine rice, and green beans vinaigrette. Register for the full series, or any of the stand-alone technique classes.
Saturday, October 11, 2025 | 10:00am-1:00pm PDT | Bend

Culinary Techniques: Back to Basics - Roasting

Roasting is a dry-heat cooking method that involves cooking food uncovered to achieve a crisp, brown exterior, and fully cooked interior. Commonly used for large cuts of meat, poultry, or vegetables and is known for enhancing flavors through caramelization and browning. In this class you will roast rack of lamb persillade, sweet and sour Brussels sprouts, and celeriac smashed potatoes. Register for the full series, or any of the stand-alone technique classes.
Saturday, October 25, 2025 | 10:00am-1:00pm PDT | Bend

Culinary Techniques: Back to Basics - Saut�ing

Saut�ing is a dry-heat cooking method where food is cooked quickly in a small amount of fat. It is a quick, efficient way to cook food, allowing it to retain moisture and flavor, while achieving a nice sear. In this class you will prepare chicken saltimbocca with a Marsala wine pan sauce, and herbed cheesy risotto. Register for the full series, or any of the stand-alone technique classes.
Saturday, November 8, 2025 | 10:00am-1:00pm PST | Bend

Elevated Seafood: Seared Sea Scallops

With 80% protein, low fat content, plus a great source of antioxidants, scallops are considered one of the healthiest seafoods. This pan-seared scallop is elevated and paired with gazpacho vinaigrette and black olive and lemon couscous. Bonus dessert will be orange and vanilla panna cotta. Your family won't even realize they're eating healthy! Register for any of the stand-alone weekly classes, or for the full 3-part series.
Saturday, May 3, 2025 | 10:00am-1:00pm PDT | Bend

Elevated Seafood: Tandoori Spiced Shrimp

Shrimp is considered a healthy food choice as it is�low in calories, high in protein, and contains important vitamins and minerals. Marinated with tandoori spice, which has its own host of hidden healthy benefits, you get a delicious skewered, hand-held main course. Menu will be paired with homemade flatbread and taktouka (stewed tomato, bell pepper and garlic). An elevated, and delicious Indian meal to keep your family healthy. Register for any of the stand-alone weekly classes, or for the full 3-part series.
Saturday, May 17, 2025 | 10:00am-1:00pm PDT | Bend

Spring Pasta Making

Using Central Oregon's finest ingredients, Chef Candy Argondizza, will lead you through making a variety of delicious, fresh, springtime pasta dishes, to give your family a variety of delicious, light, Italian dishes.
Saturday, May 24, 2025 | 10:00am-1:00pm PDT | Bend

Supper Series: Italian Holiday Feast - Demonstration and Dinner

Try something new to your holiday meal! Welcome to the COCC Community Education Supper Series. Join Chef Candy Argondizza as she demonstrates the technique of making a delicious, traditional, Italian holiday feast. The menu will be prepared as a demonstration, by Chef Candy, in Cascade Culinary Institute's state-of- the art demonstration classroom. At the completion of the demonstration, students will enjoy the dinner and a glass of wine together, in the Elevations dining room. Menu will include Fennel Dusted Pork Tenderloin, mostarda, sweet potato gnocchi with brown sage butter, broccolini gremolata, and Anise Biscotti.
Saturday, December 13, 2025 | 5:00pm-8:00pm PST | Bend

Wood-Fired Pizza

This class is becoming an annual summer tradition here at COCC! Join Chef Candy in making wood-fired, hand-crafted pizza, in our outdoor pizza oven. Make your dough and top with your personal pizzas with your choice of assorted toppings.
Saturday, June 21, 2025 | 10:00am-1:00pm PDT | Bend