Chefs undergo Advanced Foie Gras Training

Chef Paulin Rio of the Rougie, makers of quality foie gras, conducted a training session with the CACS instructors in order to give them advanced techniques in foie gras last November 19.

CACS releases it’s 2010 AVP!

We’re proud to announce that we have finally released our new virtual tour of CACS on our sites! See Chef Gene, Gino and Junjun give their tour of our newest classrooms and facilities!
CACS Professional Program Promo Price for our 10th Year!

CACS Professional Program Promo Price for our 10th Year!

We’re proud to announce that for our 10 year anniversary, CACS will be giving out incredible discounts for its culinary & pastry arts program at CACS! On our 10th year anniversary, The Center for Asian Culinary Studies will be giving a rare opportunity to get an...

TESDA Awards the CACS Professional Program

We’re proud to announce that the CACS Professional Program has been awarded with the Commercial Cooking NC-IV Certificate and Bread/Pastry Production NC-II Certificate to its Professional Culinary and Pastry Arts Program, the highest certification awarded to a...