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Culinary students preparing meal

12 May, 2022#Faculty

Science Or Art? Why Culinary Students Must See Food As Both

Chef Instructor at Culinary Arts Academy, Francesco Versari, talks about today's current food trends and how he’s preparing students to navigate them.

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Culinary students preparing meal

12 May, 2022

Science Or Art? Why Culinary Students Must See Food As Both

#Faculty

Financial tips

05 May, 2022

6 financial tips and tricks to minimize your costs and maximize your time as a student

#Student Life

Students and faculty from Culinary Arts Academy

06 April, 2022

Mastering the craft: Culinary Arts Academy Switzerland ranked 8th in the world

#Corporate News

Friendship play a big role on campus at César Ritz Colleges

11 March, 2022

Creating an inclusive learning environment

#Student Life

Nothing warms the soul better than a hot bowl of delicious soup.

09 February, 2022

Pumpkin Soup: Good for the Soul

#Academics

Salad prepared by CAAS

04 January, 2022

Change is on the menu – get ahead with our vegetarian program

#Academics

Anna Lien - Blog 1 - 1400x788

30 December, 2021

Student Recipe: Oyster Adventure

#Academics

chestnut-recipe

15 December, 2021

Vegan Chestnut Velouté and Porcini Doughnuts

#Academics

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13 December, 2021

Recipe: Mango and passion fruit pralines

#Academics

Chef_Alvarez_recipe_New

09 December, 2021

My Favourite Christmas Recipe: Cooking with Chef David

#Academics

An Alpina dessert

16 November, 2021

Something old, something new – student-run restaurant Alpina opens to the public in Brig

#Academics

Yong Shen and Anton Mosimann honorary deanship

03 November, 2021

Culinary Arts Academy Switzerland names celebrity chef Anton Mosimann OBE honorary dean

#Faculty

CAAS alumni Chef Chris Theofanous

29 October, 2021

A coffee break with Cyprus’ Chef of the Year, Christodoulos Theofanous

#Alumni

Sara Caetano CRCS

21 October, 2021

You’re not alone: how a little help from a career coach can change the game

#Faculty

Melissa Salibi

13 October, 2021

A Shout Out to Talent: The Secrets of Standing Out

#Corporate News

Chef Patrice Bressoud

04 October, 2021

4 Ways Students Learn the Value of Sustainability in Our Kitchens

#Faculty

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