Instructor: Candy Argondizza

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


Welcome to the COCC Community Education Dinner Series. Join Chef Candy Argondizza as she demonstrates the technique of making fresh agnolotti, a flattened pasta from the Piedmont region of Italy, in our state-of-the-art demonstration classroom at Cascade Culinary Institute.
Sunday, May 5, 2024, CUL 118
Sauce always makes it better and compliments any protein it's paired with! Join Chef Candy for a five-week culinary tour of international sauces. Have fun while bringing these simple-yet-elegant dishes to life in your very own kitchen. Students can register for any of the stand-alone classes, or the full series at a discounted price.
March 16, 2024 to May 18, 2024, CUL 117
Sauce always makes it better and compliments any protein it's paired with! Sauce Bechamel is the backbone for cheesy sauce used to make warm, comforting mac 'n cheese. Served with BBQ chicken thighs, and you have a quick and elegant meal any day of the week. Please bring a sharp knife, apron, and containers for leftovers. Students can register for any of the stand-alone classes, or the full series at a discounted price.
Saturday, March 30, 2024, CUL 117
Sauce always makes it better and compliments any protein it's paired with! Sauce Béarnaise derives from the Mother Sauce, Hollandaise, and is a perfect pairing for seared steak. Served with Yukon Gold potatoes, and you have a quick and elegant meal any day of the week. Please bring a sharp knife, apron, and containers for leftovers. Students can register for any of the stand-alone classes, or the full series at a discounted price.
Saturday, March 16, 2024, CUL 117
Sauce always makes it better and compliments any protein it's paired with! Sauce Robert, a white wine and mustard sauce, derived from the French classic, demi-glace. Served with pork tenderloin and creamy mashed potatoes, you have a quick and elegant meal any day of the week. Please bring a sharp knife, apron, and containers for leftovers. Students can register for any of the stand-alone classes, or the full series at a discounted price.
Saturday, April 20, 2024, CUL 117
Sauce always makes it better and compliments any protein it's paired with! Sauce Tomate will be transformed into a country-style pork ragu. Handcrafted orecchiette, a semolina pasta shape named for "little ears," meld together to make a delicious Italian staple any day of the week. Please bring a sharp knife, apron, and containers for leftovers. Students can register for any of the stand-alone classes, or the full series at a discounted price.
Saturday, May 4, 2024, CUL 117
Sauce always makes it better and compliments any protein it's paired with! Make an American classic, chicken pot pie, using Sauce Veloute, one of the five Mother Sauces of French cuisine. Master this sauce, and any time of the year can be chicken pot pie season. Please bring a sharp knife, apron, and containers for leftovers. Students can register for any of the stand-alone classes, or the full series at a discounted price.
Saturday, May 18, 2024, CUL 117
Join professionally trained chef, Candy Argondizza, on a 5-part culinary techniques course. Each week will have a unique menu and recipes, from all corners of the globe. Chef Candy will pair a menu and culinary techniques unique to each region in the series, which include the Middle East, France, China, Italy, and the United States.
February 3, 2024 to March 9, 2024, CUL 117
Bao Buns, also known as "steamed buns" are a delicious, warm, fluffy treat of stuffing wrapped inside a sweet, white dough. Chef Candy will guide you through creating your own dumpling-like dough, stuffed with a delicious pork filling, and paired with traditional cucumbers and charred broccoli. Bring the heart of China into your own kitchen with this new recipe.
Saturday, February 24, 2024, CUL 117
Sunday, February 25, 2024, CUL 117
Want something to warm you up on these frigid winter nights? Join Chef Candy and create a stew of delicious lamb meatballs with barberries, yogurt, and herbs. This comforting bowl is a stick-to-your-ribs kind of meal and will be served with roasted cauliflower and hazelnut salad. Show off your new international cuisine to your friends and family.
Saturday, March 9, 2024, CUL 117
Pork tenderloin is one of the most tender cuts of pork. It is as versatile as it is tasty. Chef Candy will demonstrate how to obtain a good pan-sear, and finish in a hot oven for a delicious, easy to prepare go to dinner any time of the year. Sliced pork medallions will be complimented with a dried fruit chutney, alongside horseradish smashed sweet potatoes.
Saturday, March 2, 2024, CUL 117
This class is becoming an annual summer tradition here at COCC! Join Chef Candy in making homemade pizza, in our outdoor pizza oven, along with an assortment of toppings. Bring an apron and containers for your leftovers.
Saturday, June 1, 2024, CUL 117