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

    You can. Remington College stands ready to feed you a delectable culinary education at the table of award-winning chef Robert Bifulco.(1)  

    He and his staff of artisan instructors stand ready to teach, coach, and help you cook up a full course of flavorful cuisine in a professional setting at our Dallas, TX Culinary School. With five fully-equipped instructional labs, including restaurant and bakeshop facilities, you’ll gain true-to-life practical experience at our Dallas Culinary Arts Program.

    Call or request information to learn more about our Culinary Arts program.

  • Dallas Campus Brings Flair and Flavor to APSCU Salsa Competition


    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!

    APSCU_salsa

    They did just at on June 6, 2011, as part of a Salsa Cook-Off Competition at the Association of Private Sector Colleges and Universities (APSCU) Annual Convention and Expo, held from June 6 to June 8, 2011, in Grapevine, Texas.

    Dallas Culinary Schools Round Up

    The competition was part of the “Round-Up and Revelry” event and drew participation from four culinary schools in the Dallas area, including Remington College. The salsa event was a way to showcase the training and talent of the local APSCU member colleges at this gathering of private sector colleges and universities.

    Competitors were challenged to create two different salsa recipes. Dallas Chef Instructor Todd Pagan said, “One of our entries was a traditional fire roasted and smoked tomato salsa. The other we labeled a southern salsa, which consisted of yams, black-eyed peas, green tomatoes, toasted pecans, and a bourbon vinaigrette dressing.”

    Culinary Team’s Salsas are a Hit

    Chef Pagan added, “Everyone who stopped by our table was very complimentary of both of our salsas, and they were exceptionally impressed with our southern salsa. In fact, not one person who tried either of our salsas did not like them or didn’t try more than one sample.”

    He noted, “Although we didn’t get the winning vote this time, the opportunity resulted in positive exposure for our school, our program, and our talented students, and it was a great learning tool for the students who helped out and for the student who worked the event.”

    We are proud of the commendable and well-received efforts of our talented Dallas culinary arts school students and staff!

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