RCC & their culinary arts program is happy to introduce the 2025 food enthusiasts program. There are 8 new classes to choose from. Classes will be held at the Hospitality & Culinary Arts Center in Nyack, N.Y.
Pizza Rustica – By Chef Don Eagle, Wednesday February 5, 6:30-9:00 pm.
Chef Don spent 3 years in Tuscany Italy on a formal culinary apprenticeship and is a Certified Executive Chef. Join him as he teaches you how to prepare an authentic Italian favorite, Pizza Rustica.
Babka and Rugelach – By Chef Pam Sangen, Wednesday February 19, 6:30-9:00 pm.
Chef Pam is one of the lead bakers for Rising Above Bakery located at the RCC Hospitality & Culinary Arts Center in Nyack. Learn to make Babka and Rugelach from scratch.
Hassenpfeffer Braised Rabbit Stew – By Chef Steve Brunner, Thurs. March 6, 6:30-9:00 pm.
Join Chef Steve as he teaches you to make food from his Germanic roots. Steve has unparalleled enthusiasm and energy when teaching.
Classico Italiano – By Chef Steve Brunner, Wednesday March 19, 6:30-9:00 pm.
Come join us for an ‘Abbondanza’ of classical Italian foods. In this much desired class, we will prepare Focaccia bread, individual Pizza & Dough, Fresh Mozzarella, & Basil Pesto you will be involved in making, sampling, & take some home for your families to enjoy.
‘Chillin & Grillin’ – By Chef Steve Brunner, Thursday April 3, 6:30-9:00 pm.
In this class, we will prepare grilled items that You can enjoy & serve to your friends & family at your spring & summer gatherings. We will discuss marinades, spice blends & rubs, proper grilling techniques, as well as serving ideas.
Kreyol Catering – By Eve Cherry, Thursday April 13, 6:30-9:00 pm.
We are excited to bring you Eve Cherry as she shares with you secrets behind her Kreyol foods Eve will make Kreyol appetizers for you and teach you how to make Legume stew with spinach, kale, and beef with white rice and a passion fruit smoothie.
April Showers Bring May Flowers – By Chef Katie Lewis, Thursday May 1, 6:30-9:00 pm.
Join Katie, a pastry chef and baking instructor extraordinaire, as she teaches you how to make and decorate an incredibly moist rosewater cake with a delicate raspberry buttercream.
Tiramisu – By Chef Matt Siciliano, Wednesday May 14, 6:30-9:00 pm.
Matt is the Program Director for the Hospitality & Culinary Arts at RCC. Matt has worked as a pastry chef in Per Se and Bouchon Bakery. Join Matt as he teaches you how to make Tiramisu.
Additional Information: The maximum class size is 20 with 10 cooking stations. Snacks are provided upon your arrival and you get to take the food you make home with you. All classes cost $75 per person. To register search RCC Hospitality & Culinary Arts Food Enthusiast Program or Contact: Mark Davidoff mark.davidoff@sunyrockland.edu or 845-875-7571
