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

Around the World in 5 Plates: *International Culinary Series

Pack your taste buds and join us on a flavorful journey across the globe, no passport required! Join Chef Candy Argondizza for this hands-on culinary series. Each class highlights a signature dish from a different country, offering a delicious introduction to its unique flavors, ingredients, and traditions. By the end of the series, you'll have created, and savored, five dishes that showcase the rich diversity of global cuisine. Students can register for the full series, or any of the five individual classes.
January 10, 2026 to March 7, 2026 | 10:00am-1:00pm PST | Bend

Around the World in 5 Plates: Plate 1-China

Bring bold flavors and comforting dishes to your table, no meat required! In this class, we'll steam soft, fluffy bao buns stuffed with a savory cabbage and shiitake filling, stir-fry tender eggplant in a rich garlic sauce, and serve it all alongside perfectly cooked jasmine rice. Whether you're new to plant-based cooking or just love great food, you'll leave with delicious recipes and tips you can easily recreate at home.
Saturday, January 10, 2026 | 10:00am-1:00pm PST | Bend

Around the World in 5 Plates: Plate 2-France

Light, crispy, and bursting with flavor! In this class, you'll cook up trout fillets with perfectly golden skin, then finish them with a bright, buttery sauce of lemon, capers, and parsley, the classic French Grenobloise style. Paired with fresh seasonal veggies, this dish is simple to make yet feels like something straight out of a French bistro. A perfect recipe to impress guests or enjoy on a cozy night in!
Saturday, January 24, 2026 | 10:00am-1:00pm PST | Bend

Around the World in 5 Plates: Plate 3-Germany

Take a culinary trip to Germany without leaving the kitchen! In this class, you'll learn how to make the country's beloved Wiener Schnitzel; crispy, golden cutlets that are a national treasure. On the side, we'll prepare sweet-and-sour braised red cabbage and classic potato pancakes with applesauce, a cozy combination you'll find in homes and taverns alike. It's a hearty, feel-good meal that brings the warmth of Central Europe right to your plate.
Saturday, February 7, 2026 | 10:00am-1:00pm PST | Bend

Around the World in 5 Plates: Plate 4-Korea

Travel to Korea and learn to make the country's famous beef bulgogi; tender, flavorful, and so much fun to cook. We'll round out the meal with a variety of tasty banchan (side dishes) and a crisp, refreshing Korean pear slaw. A delicious way to dive into Korean cooking!
Saturday, February 21, 2026 | 10:00am-1:00pm PST | Bend

Around the World in 5 Plates: Plate 5-Morocco

Visit Morocco through its flavors! In this class, you'll learn how to make a fragrant chicken tagine simmered with warm spices, tender vegetables, and preserved lemon. We'll pair it with taktouka, a roasted pepper and tomato salad, and fluffy couscous to bring it all together. A hands-on, delicious way to discover Moroccan cooking!
Saturday, March 7, 2026 | 10:00am-1:00pm PST | 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

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

Supper Series: Italian Supper with Chef Candy Argondizza

Try something new for your next meal! Join the COCC Community Education Supper Series for a special evening with Chef Candy Argondizza as she shares the art of preparing a traditional Italian feast. In Cascade Culinary Institute's state-of-the-art demonstration classroom, Chef Candy will demonstrate, and guide you through each step of the menu before guests gather in Elevations dining room to enjoy the dinner together with a glass of wine.
Saturday, March 21, 2026 | 5:00pm-8:00pm PDT | Bend