Culinary Arts of Cape Cod

11/05/2025

Family Table Collaborative, Jeni and her volunteers making it make sense

10/28/2025

Happening now! $5 gets you in!

Tomorrow, 10/28/25, is the Barbecue Challenge at Upper Cape Tech from 3:00 to 6:00 pm! 🔥

Student Culinary Arts teams from across Massachusetts will battle it out for the title of “Best Barbecue Entrée & Dessert” featuring incredible young chefs from Cape Cod Tech, Blue Hills Regional Vocational, Tri-County Tech, Greater New Bedford Voc-Tech, Bristol Plymouth Voc-Tech, plus your very own Upper Cape Tech Culinary Arts team!

There is a $5 admission fee at the door with all proceeds going to the Culinary Arts Student Activity Fund.

Additionally, we are thrilled to welcome Chef Steven Coe to our judging panel! He is fresh off his second win over Food Network’s Bobby Flay! Come meet him in person and watch the next generation of chefs show off their skills!

We hope to see you there!

10/10/2025

Doing good in our community!

10/08/2025

2010s: Stovetop Clambake ⭐️ ⭐️ ⭐️

“During the height of the chef-as-celebrity decade that was the 2010s, I met the talented Matt Tropeano, then executive chef at Pain D’Avignon in Hyannis (and now Chatham and Osterville). His take on the classic clambake, cooked with much less fuss on the stovetop, is the perfect summer feast for those of us without access to a private beach. Adding white wine and aromatics (leeks, celery, etc.) to the cooking liquid replaces the smoky flavor of a traditional clambake with something equally delicious.”

10/08/2025

2010s: Stovetop Clambake

“During the height of the chef-as-celebrity decade that was the 2010s, I met the talented Matt Tropeano, then executive chef at Pain D’Avignon in Hyannis (and now Chatham and Osterville). His take on the classic clambake, cooked with much less fuss on the stovetop, is the perfect summer feast for those of us without access to a private beach. Adding white wine and aromatics (leeks, celery, etc.) to the cooking liquid replaces the smoky flavor of a traditional clambake with something equally delicious.” Yankee Magazine

As Yankee turns 90, we unearth recipes from the archives that have stood the taste-test of time.

10/08/2025

We are deeply honored and incredibly grateful that our founder Matthew Tropeano is featured in the latest issue of Yankee Magazine, with a wonderful piece written by the esteemed Amy Traverso!

It is a true highlight of my career to be recognized and chosen for my culinary work during the 2010s. That decade laid the foundation for everything I teach today at Culinary Arts of Cape Cod and Family Table Collaborative Cape Cod Regional Technical High Schoole and this recognition is a testament to the passion, hard work, and support of our entire team, family, and the fantastic community here on Cape Cod.

Thank you, Amy Traverso and the entire Yankee Magazine team, for sharing our story.



https://www.instagram.com/p/DPj6fKBE0

10/06/2025

🍂✨ **Turkey Breast with Madeira Glaze: A Culinary Tribute to Neighborhood Flocks** ✨🍂

📋 **Ingredients:**
- 1 lb turkey breast, cut into 2-inch chunks
- 3 pieces garlic, smashed
- 3 shallots, peeled and split whole
- Fresh rosemary
- Salt and freshly cracked pepper
- 1 tbsp cornstarch
- 3 tbsp paprika
- 1 tbsp cumin
- 1 cup Madeira wine
- 3 tbsp Gustare fig balsamic vinegar
- 1/4 cup Gustare olive oil
- Steamed Carolina rice for serving

🧑‍🍳 **Instructions:**
1. **Prep the Turkey:** Coat turkey chunks with salt, pepper, paprika, cumin, and cornstarch.
2. **Sauté:** Heat olive oil in a large pan over medium-high heat, sear turkey until golden.
3. **Add Aromatics:** Stir in garlic, shallots, and rosemary; let flavors mingle.
4. **Deglaze:** Pour in Madeira wine; reduce liquid by half for a rich glaze.
5. **Final Touch:** Stir in fig balsamic vinegar and a splash of water, letting it envelop the turkey.
6. **Serve:** Plate turkey with steamed Carolina rice and garnish with burnt rosemary for a smoky touch.

🌿 Every dish tells a story, and this one embodies the spirited chaos of my neighborhood’s wild turkeys! 🦃✨ Embracing contrasts—dark turkey meets pure rice, a nod to “moros y cristianos.” It’s a reminder of life’s beautiful chaos made delicious!

👉 Try it out and share your thoughts!

10/02/2025

🌟 Culinary pros, check out Food & Wine Matt Jennings' article, "Mise en Place for Yourself!" Packed with practical tips for hydration, nutrition, and wellness, this checklist helps you thrive during shifts and maintain your energy. Prioritize your health in the kitchen—read the full article here: [link]! 🍽️✨

A short, chef-tested wellness checklist for before, during, and after service — hydrate, set boundaries, quick fuel, de-escalate, and a 10-minute cooldown.

10/01/2025

🎉✨ Celebrating a Culinary Legend! ✨🎉

As Jacques Pépin approaches his incredible 90th birthday on December 18, we reflect on his remarkable 75-year career and the impact he has made in the culinary world. His latest book, *The Art of Jacques Pépin: A Life in Recipes and Paintings*, showcases his timeless recipes and signature artistry.

In honor of this milestone, his daughter, Claudine, has organized a year-long “90/90: 90 Chefs and 90 Dinners” celebration, raising nearly $1 million for the Jacques Pépin Foundation to support community kitchen programs. From upscale dinners to intimate gatherings, chefs nationwide have come together to celebrate this culinary icon.

Join us in toasting Jacques Pépin—one of the culinary world's finest! 🥂❤️

https://www.instagram.com/reel/DPPSgsYFaBB/?igsh=bDJuZHFnZHlpaHMz

09/30/2025

Culinary ideas 💡: Thanks 🙏 Ako to si Kle . Your hospitality game is on point! oui chef! 🧑‍🍳

Cheese board for function yesterday.