What if you could have your cake and eat it too...?

What’s cookin’ at our Dallas Campus? More accolades and recognition for several of our Culinary and Pastry Arts students! Learn more about the recent competition they entered, see some of their beautifully crafted entries, and check out the multiple awards they took home for their efforts by clicking the article link!

   As Remington College’s nod to National Pastry Month, celebrated in October, “Today @ Remington College” recently asked Chef Instructor Todd Pagan and Pastry Arts Department Chair Kate Schroeder to give us their thoughts on the Dallas Pastry Arts Program’s inaugural year.  

If you're interested in a career in the culinary field, then culinary school in Dallas might be the right place to get your start. Consider these five tips when evaluating culinary arts colleges.

No, we’re not talking dance moves. We’re talking about the kind of salsa we love to eat. And who better to make it than our Dallas Culinary Arts students and chef instructors! 

Kids get cards, sweet treats, cookies to decorate Students at Remington College in Dallas (Garland), Texas will be helping create a special Valentine’s Day celebration for kids at three Buckner Children and Family Services afterschool programs.

Juan Garcia has to juggle a full menu of responsibilities as Sous Chef for Las Colinas Country Club. 'I manage a dozen people and oversee production and quality of food for the member restaurants, plus all the private events held at the Club,' Juan says....

Real-world instruction and full-service dining are what’s on the menu during the CA300 restaurant lab course, part of the Culinary Arts associate’s degree program at Remington College – Dallas Campus. The six-week lab gives senior students the opportunity to learn firsthand about the realities of working in a live restaurant setting.

If you think you might want to pursue a culinary career, you'll want to make sure you have what it takes. Check out these five traits to see if culinary school is right for you.

Chef Bifulco, who has been with Remington College for almost five years, helped to create the program curriculum and designed the Campus restaurant-lab facility, called “Beginnings.” A hospitality industry professional with more than 40 years of experience, Chef Bifulco holds hotel management degrees from the University of Denver (CO) and Paul Smith’s College (NY). His experience includes tenures as the executive chef for a major worldwide hotel chain and as the general manager of a private club. He is also a master ice sculptor and has achieved national and international recognition for his creations. Formerly a director of the Dallas Chapter of the Texas Chefs Association, Chef Bifulco has been the recipient of numerous hospitality awards as part of that group, including the chapter’s award for Chef of the Year. He is also the two-time recipient of an award for excellence and innovation in post-secondary culinary education by the Center for the Advancement of Foodservice Education (CAFE), in 2007 and 2009.

A group of 22 students crafted the desserts at our own Remington College Dallas Culinary and Pastry Arts facilities. From there, the two Chef Instructors carefully transported the items to the Palace Arts Center, in Downtown Grapevine. They, along with five Pastry Arts students, set up a booth and presented the decadent morsels on decorative platters for guests and judges to enjoy.