Instructor: Candy Argondizza
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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
A Supper Series: Spring Pea Agnolotti
Welcome to the COCC Community Education Dinner Series. Watch Chef Candy Argondizza in a demonstration on making fresh agnolotti, a folded pasta from the Piedmont region of Italy, in our state-of-the-art demonstration classroom at Cascade Culinary Institute.
Sunday, May 5, 2024 | 5:00pm-8:00pm | Bend
Let's Get Saucy! Sauce Bechamel & Mac 'n Cheese
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 | 10:00am-1:00pm | Bend
Let's Get Saucy! Sauce Robert & Pork Tenderloin
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 | 10:00am-1:00pm | Bend
Let's Get Saucy! Sauce Tomate & Orecchiette
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 | 10:00am-1:00pm | Bend
Let's Get Saucy! Sauce Veloute & Chicken Pot Pie
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 | 10:00am-1:00pm | Bend
Wood-Fired Pizza
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.
Sunday, June 2, 2024 | 10:00am-1:00pm | Bend